Food and Beverage
Organisation Design for Food and Beverage
Structure, reporting lines and who is allowed to decide what.
What this looks like in food and beverage
The parts of organisation design that are specific to this sector, rather than general.
Outlet and Kitchen Structure
Front of house, back of house and production.
What this coversHide
Outlet and Kitchen Structure
Front of house, back of house and production.
What this coversHideOutlet
- Outlet Managers
- Shift Supervisors
- Service Staff
- Cashiers
- Delivery Coordinators
- Hosts
Kitchen and production
- Head Chef
- Sous Chef
- Junior Chefs
- Kitchen Helpers
- Stewards
- Production Staff
- Packing
- Stores
- Quality
- Organisation structure
- Outlet structure
- Kitchen team structure
- Shift supervision
- Reporting lines
- Approval matrix
- Staffing norms by covers
The general method — what organisation design covers, the questions it answers and what an engagement produces — is the same whatever the sector, and is set out on the organisation design page. What is above is the part that differs for food and beverage.
Where to start
Most engagements begin with a review of how this runs in your business today, then a written process and the sequence to implement it.
See all HR topics for food and beverage, or another industry.