Restaurant organizational chart
This restaurant organizational chart shows eight roles in three levels under one **Owner**, split into a kitchen branch and a front-of-house branch. It is for operations, HR and finance leads who need a clear view of reporting lines, owners and escalation paths before they document or improve restaurant processes.
Example: Org chart for a restaurant: click to open it in the editor and change it.
Roles and reporting lines
| Role | Area | Reports to | Direct reports |
|---|---|---|---|
| Owner | Restaurant | — | Head Chef, Restaurant Manager |
| Head Chef | Kitchen | Owner | Sous Chef, Line Cooks |
| Sous Chef | Kitchen | Head Chef | — |
| Line Cooks | Kitchen | Head Chef | — |
| Restaurant Manager | Front of house | Owner | Servers, Cashier, Delivery Staff |
| Servers | Service | Restaurant Manager | — |
| Cashier | Billing | Restaurant Manager | — |
| Delivery Staff | Delivery | Restaurant Manager | — |
How the two branches connect
- The Owner is the only role both branches report to, so it is the final approval and escalation point.
- The Head Chef owns the kitchen. Sous Chef and Line Cooks both report directly to the Head Chef, not to each other.
- The Restaurant Manager owns front of house and has the widest span of control, with three direct reports: Servers, Cashier and Delivery Staff.
- The chart has no direct line between Head Chef and Restaurant Manager. Kitchen and front-of-house hand-offs, like orders going in and food going out, work as peer coordination between these two roles.
Where this process usually slows down
- Disputes between kitchen and service, such as remakes or delayed orders, have no shared manager below the Owner. That can turn the Owner into a bottleneck.
- The Restaurant Manager handles exceptions from service, billing and delivery at the same time. Refunds, voids and late deliveries can queue up waiting for one approver.
- Because Line Cooks report to the Head Chef, the Sous Chef may lack clear authority when the Head Chef is off shift.
How to adapt it for your project
- Rename the boxes to match your own job titles and add headcount to the group roles, such as Servers.
- Write approval limits next to each owner. For example, the Restaurant Manager can approve refunds up to a set amount, and anything higher goes to the Owner.
- Add a dotted line or a shift-lead role if the Sous Chef should supervise Line Cooks, or if kitchen and service need a named hand-off owner.
- Split out roles with their own SLAs, such as delivery time targets, if they need separate managers.
Tip: Before you publish the chart, mark one named escalation owner for every cross-branch exception. Most service delays come from not knowing who decides.
Frequently asked questions
What roles are in a restaurant organizational chart?
This chart includes the Owner, Head Chef, Sous Chef, Line Cooks, Restaurant Manager, Servers, Cashier and Delivery Staff. They are grouped into a kitchen branch and a front-of-house branch.
How many levels does this restaurant org chart have?
It has three levels. The Owner is at the top, the Head Chef and Restaurant Manager are in the middle, and kitchen and service staff are at the bottom.
Who does the Restaurant Manager report to?
The Restaurant Manager reports directly to the Owner. Servers, the Cashier and Delivery Staff report to the Restaurant Manager.
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