Free Restaurant Org Chart Template
A typical full-service restaurant runs on a clean two-track structure. Front of house (servers, hosts, bartenders) reports up through the General Manager. Back of house (line cooks, prep, dishwashers) reports up through the Executive Chef. Both tracks meet at the owner.
Typical structure · 15 to 50 staff per location
Drag to pan · Scroll on the controls to zoom
Roles in a typical restaurant
Headcount ranges are typical for a single-location operator. Multi-location and franchise structures scale these up.
| Role | Reports to | Headcount |
|---|---|---|
| Owner / Operator | Restaurant | 1 |
| General Manager | Owner / Operator | 1 |
| Executive Chef | Owner / Operator | 1 |
| FOH Manager | General Manager | 1-2 |
| Sous Chef | Executive Chef | 1-2 |
| Servers | FOH Manager | 6-15 |
| Host / Greeter | FOH Manager | 2-3 |
| Bartender | FOH Manager | 2-4 |
| Line Cooks | Sous Chef | 4-8 |
| Prep Cook | Sous Chef | 2-3 |
| Dishwasher | Sous Chef | 2-3 |
Where to add AI agents in a restaurant
The seats most likely to lift output if an AI agent runs the work alongside the human.
Owner
Daily P&L brief
Pulls food cost, labor %, and sales summary from POS each morning.
GM
Schedule + tip-out reconciliation
Repetitive weekly work that eats GM time.
FOH Manager
Reservation triage
Auto-replies to OpenTable / Resy requests against floor capacity.
Frequently asked questions
What does a typical restaurant org chart look like?
A typical full-service restaurant has the Owner at the top with the General Manager (FOH) and Executive Chef (BOH) reporting in. FOH covers servers, hosts, and bartenders. BOH covers sous chef, line cooks, prep, and dishwashers. Most independent restaurants run 15 to 50 people per location.
How many managers does a restaurant need?
Independent restaurants typically have one GM covering FOH and one Executive Chef covering BOH. Once a location passes about 3 million in annual revenue or 75-plus staff, most add an Assistant GM and a Sous Chef per shift to handle scale.
How is a quick-service restaurant chart different from full-service?
Quick service has a flatter chart: Owner, then Store Manager, then Shift Leads, then Crew. There is no separate FOH and BOH split because the same staff work prep, line, and counter. Quick service rarely exceeds three reporting layers.
Related templates
Build your restaurant chart in Orger.
Free for your whole team while we are in beta. Drag, drop, share. Add AI agents to any seat.