2.2.2. Mid-Level Management
Restaurant Manager
The restaurant manager focuses on the day-to-day operations of the restaurant. This includes managing staff schedules, ensuring service standards are met, handling customer complaints, and maintaining the restaurant’s ambiance. The restaurant manager works closely with the general manager to implement policies and achieve business goals.
Sous Chef
Reporting to the executive chef, the sous chef is the second-in-command in the kitchen. This role involves overseeing food preparation and production, managing kitchen staff, and maintaining kitchen inventory. The sous chef ensures that food quality and presentation meet the restaurant’s standards and assists in menu planning and development.
