Org chart template: a restaurant

A restaurant chart looks unlike an office chart because the work happens in two places at once and both have to be covered every single shift.

• Kitchen and front of house are separate branches meeting only at the top. The head chef runs one, the restaurant manager runs the other, and the owner holds both. Blur that line and nobody knows who is in charge during service.
• The kitchen is a brigade. Head chef, sous chef, then the section cooks. It is a rank system on purpose: during service there is no time to discuss who decides.
• Half the floor staff are part time. That is not a rounding detail — eighteen people here are only 13.5 full-time equivalents, and the payroll follows the FTE number, not the headcount.
• One person does the books two days a week. Small hospitality businesses almost never have a full-time finance person.

What to change first: the part-time fractions. They drive your wage cost more than anything else on this chart.

What to watch: the sous chef and the assistant manager are the only cover when the two leads are off. If either box is empty, the restaurant has no second in command, and one illness closes the section.