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This question is about what a restaurant manager does.
What is the restaurant hierarchy?
Most restaurants have three different hierarchies, which include kitchen, management, and front-of-house. There is no set hierarchy across every restaurant, but many do follow similar hierarchies with these three existing at their facilities.
In management, the manager will handle all the administrative tasks. This can include hiring, firing, promotions, and licensing. If there is a bookkeeper, they will work with the manager. Any other managers, such as an assistant manager, fall under here as well.
For kitchen staff, while they will answer to either the manager or the owner, they also have their own hierarchy. The executive chef is at the top, followed by the sous chef and then the line chefs after. At the bottom are the dishwashers.
Front-of-house also has its own hierarchy. At the top is the maitre d', as they handle reservations and oversee bussers. After maitre d', you have the station head waiter. Afterwards, you have the waiters and then the bussers.
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