About this template

The restaurant organization chart template depicts a hierarchical structure, with the general manager at the top. Below the general manager, there are various departments, such as finance, human resources (HR), food and beverage, sales, and logistics.

Each department is headed by a director or manager, who reports to the deputy assistant manager. The chart also shows some positions that report to each department head. For example, the finance director may oversee accountants, while the HR manager may oversee HR assistants.

How to use this template

Step 1

Click Use this template

Step 2

Start adding shapes by dragging and dropping them from the library on the left-hand side of the screen.

Step 3

To add text to a shape, click on it and start typing. You can also format the text by changing the font size, color, and alignment.

Step 4

Insert images for better visualization of the management. Use the right panel to change the restaurant organizational chart's overall style and look.

Step 5

Once you have finished adding shapes and text to your restaurant org chart, you can save it to your computer or share it with others. You can also export the file as an image, Excel, PDF, Word, and more.

Benefits of the template

A well-defined restaurant organizational chart acts as a roadmap to success. It clarifies the roles and responsibilities of every staff member, from managers and chefs to servers. This eliminates confusion during busy shifts, ensuring everyone exactly knows what to do and who to report to if issues arise.

With clear lines of authority, decision-making becomes more efficient, allowing staff to handle situations quickly and avoid delays. The chart also helps managers visualize the workload across departments. It allows for better staff scheduling and resource allocation, preventing situations where one area is overwhelmed while another is idle.

Overall, a restaurant organization chart can be valuable for any restaurant owner or manager. It can help you improve your restaurant operations' efficiency and effectiveness.

Frequently asked questions

  • A small restaurant's management or owner, head chef, servers, and kitchen personnel are usually the first few positions in the organizational structure. Bartenders, hosts and hostesses, dishwashers, and other support personnel may also have positions, depending on the size of the restaurant.
  • The best structure for a fast food restaurant is a clear hierarchy. It means having a general manager at the top who oversees everything. Below them, there should be shift managers who run the day-to-day operations during their shifts.

    Crew members report to the shift managers and handle specific tasks like cooking, cleaning, or cashiering. It keeps things organized and ensures everyone knows who to answer to.

  • The owner is the company's sole proprietor; however, the CEO is in charge of all company operations. A company's CEO may also be its owner, although the owner does not have to be the CEO.

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