CHAPTER: FUNDAMENTALS OF ORGANIZATIONAL STRUCTURE

RESTAURANT

I started my restaurant 5 months ago and since this business is in Karachi and has been going
good so far. I hired some chefs and we came up with innovate idea about how we can setup our
restaurant and what type of food we should offer to the people. And then we decided about the
interior and design of our restaurant with a theme of all the heroes of our nation that our
upcoming generation should know about and the things they did for their country.
We made our restaurant centrally air-conditioned, having a free-WIFI and individual space for
people who would like to work while enjoying their meal. We have also installed a book shelf
from where people can read newspapers, educational theories, some Sci-fiction books or even
story books and novel to pass time.
Q2: Develop organizational chart of the organization.

Restaurant Owner

Accounts and
Cheif Manager Administration

Floor manager Head Chef Bar manager

Receiver Cook Bartender

Servers Cleaners
The above chart shows that the owner is on the top who makes all the decisions because this
business is run by only one person and the owner can and will take the decisions of hiring or
firing any one, according to his restaurants needs he has hired a Head Manager that looks after
all the departments of the organization for example, Food department, Administration and front
desk. Then we have an accounts department which will take care of all the finances, account
books etc. Then we have other managers like kitchen’s Head Chef, then Floor and Front desk
(Receiver) manager who plays an important role all around the restaurant except for kitchen and
assist the head manager to deal with queries, and last but not the least the Bar Manager. And
under these managers their assistant completes their task as per their manager’s orders or daily
routine task.