Description
PX-eBook
Short Job Profiles – Management
Hire, inspire, retire – management is the fine art of balancing numbers, people and the occasional bout of madness. Whether general manager, head chef, or restaurant director, those in charge need vision, nerves of steel, and the occasional espresso on drip. This chapter examines leadership roles in restaurants, with clarity, structure and a smile that survives even a Monday.
Sample pages (PDF) click here (random selection)
File format: available as PDF or DOCX – (When you choose the DOCX version, the PDF is included automatically at no extra cost)
Note: The DOCX file is optimised for Word on the desktop. In Google Docs or Office Online, the layout may appear differently. For the original presentation, please use the PDF version.
File size: PDF ~1,9 MB, DOCX ~1,9 MB
Page count: 31 pages
Compatibility: All PCs, tablets, mobile phones and devices that can read PDF and/or DOCX files
Copy protection: None
Publication date: January 2026
Inhalt
1. Index
2. Short Profiles for Management
Positions in Management
Summary in Brief
Management Positions in F&B
Estimated Management Requirements (Full Operation)
Managing – Supervising
3. Organisational Chart “OrgChart”
Why an OrgChart Is So Valuable
Types of F&B Operations
A few common Variations
Hotel Restaurant
Stand-Alone-Restaurant
Fine Dining
Casual Restaurant
Delivery Only / Ghost Kitchen
Café
Bar
Ice Cream Parlour
Pop-Up Concept
Fast Food
MICE
Franchise
Create Your Own
Further Variations of Hospitality
4. Profiles
Restaurant General Manager
F&B Manager
Restaurant Manager
Bar Manager, Chef de Bar
Event Manager, MICE Manager
Executive Head Chef, Director of Kitchens
Executive Sous Chef
Head Chef, Chef de Cuisine
Sous Chef
Chef Tournant, Allround Chef
Chief Steard, Stewarding Supervisor
5. Possible positions for Gastronomy
6. Biographical Note
Walter Sperger, F&B Consultant and Author
