The most common restaurant management positions are restaurant manager, kitchen manager, executive chef, and sous chef. Those who work in the restaurant industry frequently put in long hours to ensure that all aspects of the establishment run smoothly, from the kitchen and dishwashing areas to the front of the house and the dining room. Each position has its own set of functions and responsibilities, all of which contribute to the restaurant’s overall smooth operation.
A restaurant manager is the business’s team leader. He or she can either supervise all of the other managers or manage the front of the house, which includes the dining area and serving staff. In some cases, the restaurant manager will be responsible for both tasks. Restaurant management jobs entail a wide range of responsibilities and challenges. Customer service, employee scheduling, financial management, addressing health and safety concerns, and maintaining restaurant equipment are just a few of the responsibilities that all restaurant managers have.
A kitchen manager is a type of restaurant manager who is rarely seen customers but is an important part of the dining experience. The kitchen manager is in charge of the restaurant’s back of house operations, which includes the kitchen and dishwashing areas. This person is in charge of ensuring that food is prepared according to specifications, budgeting, ensuring that health codes are followed, and scheduling cooks, chefs, and dishwashers.
Executive chef positions in restaurants are arguably the most highly skilled of the four major positions. An executive chef has typically gone to culinary school and has a broad understanding of food and cooking techniques. He or she creates menus, designs food presentations, and collaborates closely with the kitchen manager to ensure that all specifications are met.
A sous chef works directly under the executive chef’s supervision. In the kitchen, this person must be a jack-of-all-trades. He or she may be called upon to fill in for the executive chef, serve as a line cook’s backup, or assist with management responsibilities.
A degree from a culinary school is not required for all restaurant management jobs, even though it is traditionally beneficial for any type of chef. Hospitality, business, and restaurant management degrees are common among managers and kitchen managers. Some restaurants do not require managers to have a degree if they have sufficient, verifiable experience working in the fast-paced restaurant industry.