Shiela Pelaez

Cul202

Organizational Chart

Owner

Nutritionist

Kitchen manager Bar Manager Floor Manager

Chef Server Utility

Assistant Cook Cashier Busser

Dishwasher

Task Description

Owner – Owner is the one who is responsible for the growth, stability, direction and daily
operation for the business.
The owner should be:
 Willing to take the risk
 Focused on achieving goals
 Confident, Enthusiastic, and Passionate

Nutritionist – the nutritionist’s task is to examine the process of nourishment and association
between diet, disease and health. Providing health advice and promoting healthy eating.
The nutritionist should be:
 Good decision making
 Judgment capabilities
 Ability to identify and solve complex problems

Kitchen Manager – its responsibility is to supervise the food prep and cooking, maintaining a
fully stocked kitchen inventory and complying with safety and cleanliness standards.
The Kitchen Manager should be:
 An effective and willing administrator
 Be creative
 Be a detail-oriented perfectionist

Bar Manager - Bar managers keep their bars running smoothly by handling day-to-day
operations, managing resources, and employees, and creating a safe, fun environment for staff
and patrons.
The Bar Manager should have:
 Great communication
 Passion and dedication
 Customer service skills

Floor Manager - floor managers ensure that a restaurant meets its service and sales objectives.
The Floor Manager should have:
 Excellent interpersonal skills
 Highly organized

Chef - a professional cook, typically the chief cook in a restaurant or hotel.

The Chef should have:
 Genuine passion
 Ability to skillfully multitask
 Creativity
 Time management

Assistant Cook - A cook assistant provides support to head chefs. This role works under the
direct supervision of an executive chef or a sous chef.
The Assistant Cook should have:
 Ability to follow written and oral directions
 Ability to work from prepared menus and recipes
 Ability to keep simple records
Dishwasher - a person employed to wash dishes.
The Dishwasher should have:
 Performing well in stressful situations
 Team player
 Flexibility to work a variety of shifts

Server - A restaurant server takes orders, answers questions about the menu and food, sells the
restaurant's food and drinks, takes payment, communicates orders with the kitchen staff, seats
customers, and helps with customer service and cleaning.
The Server should have:
 Persistence
 Knowledge of food service regulations
 Flexibility

Cashier - A Cashier's primary role is to assist customers in the in-store check-out process.
The Cashier should have:
 Interpersonal communication skills
 Product knowledge
 Basic math knowledge
 Dependability

Utility - Utility workers are responsible for cleaning and maintaining company premises and
equipment.
The Utility should have:
 Physical ability
 Communication skills
 Patience

Busser – A busser serves patrons by setting tables; placing and replacing silverware; keeping
beverage glasses full; adhering to sanitation and safety policies; clearing and cleaning tables,
chairs, and environment.
The Busser should have:
 Teamwork
 Courtesy
 Attention to details