MyMapRestaurant Org Chart
An organizational chart for a restaurant showing owner/GM, front-of-house manager, head chef, and staff roles including servers, bartenders, sous chef, line cooks, and dishwashers.
Preview
“Create an org chart for a restaurant”
About the framework
Org Chart for Restaurant Operations
This template divides restaurant staff into the two operational halves that define the industry: front-of-house (customer-facing) and back-of-house (kitchen). The GM bridges both sides, which is why they sit at the top center.
Headcounts in parentheses reflect a typical mid-size restaurant (50-80 seats). The FOH-to-BOH ratio of roughly 2:1 follows industry norms. The sous chef role is critical as the head chef's deputy who manages day-to-day kitchen operations.
Customize by adjusting headcounts, adding a bar manager for cocktail-focused venues, or expanding BOH with pastry chef and prep cook roles for fine dining establishments.
What's included
What you get
- Three-level hierarchy with 10 role nodes
- Executive: Owner/General Manager at the top
- Management: FOH Manager and Head Chef/BOH split
- FOH Staff: Host, Servers (8), Bartenders (3)
- BOH Staff: Sous Chef, Line Cooks (4), Dishwashers (2)
Restaurant Org Chart
Frequently asked questions
Common questions
Can I adapt this for a larger restaurant?
Yes. Click 'Use this template' and ask 'Scale to a 150-seat fine dining restaurant with a bar manager, pastry chef, expeditor, and sommelier.' The AI will expand both FOH and BOH.
How do I add a food truck version?
Ask the AI to 'Simplify to a 4-person food truck team with owner-operator, cook, cashier, and prep.' It will create a flat org chart for small operations.
Can I add shift schedules?
Absolutely. Ask 'Add morning and evening shift assignments under each role' and the AI will expand the chart with scheduling detail.
Restaurant Org Chart
Free to start. No credit card required.