As in any other organization, it’s important to understand the reporting structure in a restaurant to establish a clear hierarchy. A reporting structure outlines who reports to whom, which avoids confusion and ensures accountability.
The Director of Restaurant Operations, for example, supervises multiple Managers or department heads within a restaurant company. They’re at the top of the organizational hierarchy, just below the executive level, and are responsible for running an efficient and profitable restaurant operation.
For this article, we’ll identify the key personnel who report to the Director of Restaurant Operations, as well as their main functions in a dining establishment.
What Is the Director of Restaurant Operations In Charge Of?
The Director of Restaurant Operations is the strategic leader responsible for an establishment or company’s overall performance and operational efficiency.
To do this, they create and implement strategies that will optimize all aspects of the restaurant’s operations to maximize revenue and profitability.
They also analyze market trends, consumer preferences and competitor activities to uncover opportunities for growth and expansion.
Beyond operational management, they work closely with the Chief Operations Officer (COO) and the Chief Executive Officer (CEO) to shape the company’s direction and achieve its long-term goals.
10 Employees That Report to the Director of Restaurant Operations
The Director of Restaurant Operations is the head of the management team for the entire restaurant company.
This means they oversee and manage a group of individuals who are responsible for leading specific departments or divisions within the company.
Each department manager or head reports about the restaurant’s status and performance based on the agreed goals and key performance indicators (KPIs). They also provide feedback and ask for guidance and direction regarding challenges they may be facing.
Meanwhile, it’s the Director’s job to assess these reports so they can identify trends, pinpoint areas of strength and weakness, and measure the effectiveness of the restaurant’s current strategies.
This allows the Director to make informed decisions about refining the existing business plans or developing entirely new initiatives.
Now, let’s identify the employees that typically report to the Director of Operations in a restaurant, along with their respective duties and responsibilities:
1. Restaurant Manager
The Restaurant Manager provides the Director with updates on the restaurant’s day-to-day operations and performance.
They may also report on sales, customer feedback, staff management and ask guidance about operational issues they’re facing.
2. Restaurant General Manager
The Restaurant General Manager (RGM) is also responsible for daily operations, but they have higher-level functions. Compared to the Restaurant Manager, who’s in charge of a particular restaurant branch, the RGM may oversee several locations. Their duties include payroll management, annual budget management and human resources administration.
3. Kitchen Manager
Kitchen Managers supervise back-of-house or kitchen operations. They’re responsible for efficient food preparation, quality control and adherence to health and safety standards.
They’re also known to have several alternative titles, such as Culinary Managers, Kitchen Supervisors, Kitchen Directors and Culinary Leads.
Check out this short video to see how back-of-house teams work behind the scenes:
4. Executive Chef
The Executive Chef plans and develops the restaurant’s menu. They manage the entire kitchen staff (including Line Cooks, Prep Cooks and Sous Chefs) and oversee every food preparation.
While Executive Chefs play a more managerial role, they’re always confused with Head Chefs. This is because smaller establishments usually employ a Head Chef, who combines the responsibilities of both positions.
5. HR Manager
The HR Manager is not a restaurant-specific role, but they perform a wide range of tasks. Their job is primarily recruiting, interviewing and hiring new restaurant staff.
But beyond that, they’re also responsible for developing the company culture, improving employee relations, as well as handling disputes and disciplinary procedures.
The Director of Restaurant Operations relies on the HR Manager to ensure that the restaurant is adequately staffed, employees are well-trained, and the workplace environment supports its operational goals.
6. Finance Manager
In larger restaurant groups, the Finance Manager oversees the company’s financial health.
As such, their job includes managing budgets and tracking revenue and expenses of each store. They work with the Director of Restaurant Operations to develop and implement strategies to ensure financial stability and growth.
7. Training Manager
A Training Manager doesn’t just onboard and train for new hires. They’re also responsible for identifying and assessing training needs for the restaurant staff.
As the Director of Restaurant Operations sets the company’s training goals and standards, the Training Manager is expected to develop the programs to ensure staff competency and adherence to these standards.
8. Marketing Manager
This role may report to the Director of Restaurant Operations or to the Restaurant General Manager, depending on the company’s structure.
The Marketing Manager is responsible for developing a restaurant’s marketing strategy across promotional channels, including social media, digital media and traditional advertising platforms.
In some cases, they are also in charge of managing events such as the opening of a new restaurant location or the launch of a new menu item.
9. IT Manager
Yes, a restaurant can have an IT Manager. The Director of Restaurant Operations relies on the IT Manager to ensure seamless technology operations, including point-of-sale (POS) systems, restaurant management software, computer networks, the website and protecting customer data.
It’s the IT Manager’s role to provide technical support and solutions to enhance restaurant efficiency and guest experience under the Director’s guidance.
10. Quality Assurance Manager
It’s the Quality Assurance Manager’s responsibility to guarantee the highest standards of food quality and safety to achieve customer satisfaction.
Their tasks include implementing quality control procedures, such as developing and implementing sanitation programs, and ensuring quality and regulatory compliance of suppliers. They also conduct regular inspections across all restaurant locations to ensure compliance with food safety regulations.
Who Does the Director of Restaurant Operations Report To?
After aligning with the different Managers, the Director of Restaurant Operations will then report to the company’s executives.
These include the COO (or the Vice President of Operations) and the CEO.
Depending on the organization’s size and structure, the Director of Restaurant Operations may also be asked to report to the board of directors.
The Director of Restaurant Operations is accountable to the executive management for the company’s overall operational performance and profitability.
However, when it comes to smaller, independent establishments, they would usually report straight to the restaurant owner.
What Job Comes after Director of Operations?
In terms of career progression, the Director of Restaurant Operations role often serves as a stepping stone to the COO role.
As a Director, you hone the skills to oversee complex business operations, demonstrate leadership and strategic thinking and drive business growth.
The COO also holds these responsibilities, but with a much broader scope. They make high-level decisions that impact all departments (not just within the restaurants).
Factors Affecting the Reporting Structure of a Restaurant
Of course, there’s no one-size-fits-all organizational chart for all restaurants or restaurant companies. That’s why several factors affect the reporting structure, including:
- The size of the restaurant group
- The restaurant brand’s concept and cuisine
- Number of locations across a state or city
- The geographic locations across the country or the world
- Complexity of operations and layers of management
- Ownership and management style
How Do You Become a Director of Restaurant Operations?
The Director of Restaurant Operations carries a big responsibility in making the establishment or company successful. Strong leadership, financial skills and the ability to manage multiple teams and locations are some of the key qualities for this role.
If you’re interested in pursuing a Director of Restaurant Operations career, you’ll need to gain extensive experience within the hospitality industry, specifically in restaurant operations.
You’ll also need a strong educational foundation, like completing a bachelor’s degree in hospitality management, business administration or any related field. This academic background will give you a solid understanding of business principles, financial management, marketing and human resources.
While not always mandatory, certifications can also enhance your qualifications. Your options include:
Gaining certifications can make you an attractive candidate for the role as they show your commitment to professional development and validate your expertise in restaurant operations.
