Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in worldwide. It’s a part of Hospitality industry where the resources are considered as main driving force for revenues and growth of the industry itself rather than products or clients in other industry verticals. It’s basically divided into
The Owner (or proprietor) is the person responsible for the business in general.
Front-of-the-House management :
The Manager is entirely responsible for all front-of-the-house operations, manages staff who give services to customers and allocate the duties of opening and closing the restaurant.
Back-of-the-House Management :
The Executive Chef usually operates in corporate restaurant companies who is responsible for Executive Chef, Kitchen Manager and Station chief.