Free template14 roles · Editable online

Restaurant Org Chart Template

Restaurants run on shifts, and shifts break down when nobody knows who is in charge at 9pm on a Saturday. A clear restaurant org chart separates front of house (the guest experience) from back of house (the kitchen), and shows who covers when the manager is off.

Edit this template free All templates

Restaurant org chart example

Scroll sideways on smaller screens to see the whole structure.

Open in editor

The Spice Table
- Neha AroraOwner
  - Karan MalhotraRestaurant Manager
    - Front of House
      - Zoya SheikhFloor Manager
        Sameer AliHost
        Kavya PillaiServer
        Paras ThakurServer
        Rutvik ParmarBartender
      - Sonal MishraCashier
    - Back of House
      - Vimal RawatHead Chef
        Prashant NairSous Chef
        Mitesh KumarLine Cook
        Rupal SolankiPrep Cook
        Ramesh BhatDishwasher
    - Purchasing
      - Hitesh ChauhanStore & Purchase Executive

About this restaurant structure

This template models a full-service restaurant with 20-plus staff. Adapt it for a café by merging roles, or for a multi-outlet brand by repeating the restaurant manager branch under an area manager.

Key roles explained

Restaurant Manager: Accountable for sales, costs, staffing, guest complaints and compliance across the whole outlet.
Head Chef: Runs the kitchen: menu, recipes, food cost, hygiene standards and kitchen staff rosters.
Floor Manager: Runs service on the floor, allocates sections, handles guest issues in the moment.
Server: Takes orders, serves food and drinks, and owns the guest experience at their tables.
Sous Chef: Second-in-command in the kitchen; runs the pass and leads the line when the head chef is off.

Restaurant org chart FAQs

What is front of house vs back of house?

Front of house is every guest-facing role - hosts, servers, bartenders, cashiers and floor managers. Back of house is the kitchen and storage: chefs, cooks, prep and dishwashing staff.

Who does the head chef report to?

Usually to the restaurant manager or general manager for operational matters, and directly to the owner for menu and concept decisions in chef-led restaurants.

How do I make an org chart for multiple outlets?

Add an operations or area manager under the owner, then repeat the restaurant manager branch for each outlet. Central roles like purchasing or marketing sit beside the area manager.