Harjay D.

Romero
ABM 1B
ABM 1B
SINGLE LINE ORGANIZATIONAL STRUCTURE
Restaurant Industry

The owner, or the primary shareholder,

OWNER oversees this structure. This person has
the most control over the restaurant.

BOOKKEEPER GENERAL
A general manager leads overall
V MANAGER function of the restaurant.
The bookkeeper is in charge of
restaurant’s finances and accounting.

ASSISTANT ASSISTANT KITCHEN

MANAGER MANAGER MANAGER
A kitchen manager oversees all
The assistant managers oversee specific
things related to the production
operation within the restaurant.
of the food.

STAFF STAFF
(Servers,
STAFF (Line Cooks,
(Bartenders) Dishes)
Hosts)

Restaurant Staff or Team Members are in charge for ensuring

customer satisfaction such as preparing coffee, replenishing
supplies, greeting customers, answering to their inquiries, taking
food orders, maintaining the food service area clean, etc.