Restaurant management tasks include restaurant manager, kitchen manager, executive chef, and sous chef. Each position has distinct roles and responsibilities, from overseeing the front of house to managing the kitchen and dishwasher areas. A culinary school diploma is not mandatory for all positions, but experience in the fast-paced restaurant industry is essential.
Restaurant manager, kitchen manager, executive chef and sous chef are the most popular types of restaurant management tasks. Those working in a restaurant career often put in long hours to oversee the smooth running of various aspects of the restaurant, from the kitchen and dishwasher areas to the front of house and dining room. Each position has a distinct set of roles and responsibilities and contributes to the overall smooth running of the restaurant.
A restaurant manager is a team leader for the business. He or she may manage the front of the house – the dining area and staff – or the entire establishment, overseeing all other managers. In some cases, the restaurant manager assumes both responsibilities. The duties of restaurant management jobs are diverse and challenging. Some duties common to all restaurant managers are customer service, employee scheduling, financial management, handling health and safety issues, and maintaining restaurant equipment.
Kitchen manager is a type of restaurant management job that is rarely visible to diners but is an integral part of the dining experience. A person who is a kitchen manager oversees the operation of the back of the restaurant house, i.e. the kitchen and dishwasher areas. Someone working in this position is responsible for ensuring that food is prepared to specification; budget; ensuring health codes are followed; and scheduling cooks, chefs, and dishwashers.
Restaurant management positions such as executive chefs are arguably the most highly qualified of the top four positions. An executive chef has typically attended culinary school and has advanced knowledge of food and food preparation techniques. He designs menus, creates food presentations and works closely with the kitchen manager to ensure all specifications are being met.
A sous chef works directly under the executive chef. This person is bound to be a hard-on in the kitchen. He or she may be called upon to fill in for the executive chef, provide backup as a line cook, or assist with management duties.
While traditionally useful for any type of chef, a culinary school diploma is not mandatory for all restaurant management jobs. Managers and kitchen managers often hold degrees in hospitality, business or restaurant management. Some restaurants may not require management team members to have a degree as long as they have sufficient and verifiable experience working in the fast-paced restaurant industry.
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