The organizational structure of a restaurant is the hierarchy of authority and responsibility in which an establishment operates. This hierarchy includes the owner, bookkeeper, managers, kitchen, bar and dining room staff. The organization of a restaurant varies from business to business; for example, some restaurants have hosts while others do not. These variances in structure are due to the nature of how the business model in a restaurant operates.
Every restaurant has an owner who ultimately calls the shots for the business, even if he does not have much to do with the day-to-day operations. In some restaurants, the owner and the bookkeeper are the same person pulling double duty. When it comes to the managers of a restaurant, the titles and responsibilities vary from general to assistant, and so on. The backbone of a restaurant is the bar, kitchen and dining room staff, which includes bartenders, bar backs, cooks, dishwashers, servers and bussers.
Of course, the most important part of any restaurant is the cuisine. As the old saying goes, restaurants do not sell steaks; they sell the sizzle. Customers play as integral a part in the organizational structure of a restaurant as those whom the restaurant employs, as their consumption fuels the industry.