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Anonymous users2024-01-23The relationship between the three is that the manager is in charge of the restaurant manager, and the restaurant manager is in charge of the head chef.
As the top manager of the restaurant, the store manager does not necessarily stay in the restaurant every day, but is responsible for the strategic management of the restaurant and the creation of the external environment, and is responsible for the performance of the entire restaurant. The restaurant manager is only responsible for the management of the restaurant and the daily management of the restaurant to ensure that the entire restaurant is operated in accordance with the general guidelines and policies determined by the store manager; The head chef is only responsible for the preparation of dishes in the kitchen, and specifically manages the chef. A restaurant can only be managed well if the store manager, restaurant manager and head chef coordinate their actions and move in unison.
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Anonymous users2024-01-22After more than 10 stores, there should be a regional manager, and the general manager is the person in charge of the whole company, and there is no need for a regional manager for less than 10 stores.
The smaller the administrative structure, the more efficient it is.
A shop, a chef.
If you have more than 5 restaurants, you will need to have an executive chef.
Store manager, regional manager, general manager, is in charge of administration. It is responsible for personnel, procurement, internal accounting, sales, and large inventory.
Kitchen. It is the production department, which can put forward opinions and requests in all aspects that affect production, but the decision-making is in the administration. In fact, many restaurants outsource their kitchen departments.
Who's bigger. Good question. Everyone is equal! Division! Decentralization! Divide the blame!
The basic decision-making lies in the administration, and if there is a problem in the decision-making, the administration should be responsible. If there is a problem with the operation, the operator is responsible.
The question is. In terms of national conditions, those who make decisions do not know how to do it, and they do not know what kind of rights and responsibilities they have.
If possible, it is recommended that procurement and accounting should also be separated, so that there is much less corruption.
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Anonymous users2024-01-21The manager is the No. 1 in the store, the head chef is the No. 1 in the back kitchen, and the restaurant manager is the No. 1 on the floor.
The head chef and restaurant manager are superior to the store manager.
The head chef and the restaurant manager do not have a direct subordinate relationship, and in a restaurant team, they need to communicate and coordinate with each other until the menu is optimized and the service is optimized.
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Anonymous users2024-01-20The manager is the top manager of a restaurant, the restaurant manager is the manager in charge of the catering, and the head chef is only the manager in charge of the dishes in the kitchen operation room. The relationship between the three is that the manager is in charge of the restaurant manager, and the restaurant manager is in charge of the head chef.
As the top manager of the restaurant, the store manager does not necessarily stay in the restaurant every day, but is responsible for the strategic management of the restaurant and the creation of the external environment, and is responsible for the performance of the entire restaurant. The restaurant manager is only responsible for the management of the restaurant and the daily management of the restaurant to ensure that the entire restaurant is operated in accordance with the general guidelines and policies determined by the store manager; The head chef is only responsible for the preparation of dishes in the kitchen, and specifically manages the chef. A restaurant can only be managed well if the store manager, restaurant manager and head chef coordinate their actions and move in unison.
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