Like a well-oiled machine, every working part is equally important. Take one of the many parts away and the whole thing crumbles. One can argue that some parts are easier replaceable than others are; or that some parts are more responsible on driving the machine. Nevertheless, we all have to agree that all parts are needed. The food and beverage industry follows the same laws. In addition, because it has so many parts it is easy to think that we can do without some. Depending on the size and concept of the restaurant/club, this is a general idea of each working part:
- Owner/Investor /Operator
- General Manager /Chef
- Manager /Kitchen Manager
- Marketing Team/Promoters /Cooks /DJ /Entertainers
- Host/ Maitre d'
- Server/Bartender /Dishwasher /Porter
- Server Assistant /Bar Back
There are as many ways of managing a team like this, as there are different names for each of their positions. Choosing a management style that yields the greatest success can be a work in progress. A safe rule, maintain your image while providing optimal service and producing an ideal product.
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