<P> The Beverage Manager (or Bar Manager, Bartender) is responsible for all the beverage, beverage service and bar operations of the restaurant . He or she reports directly to the Maître d'hôtel (Manager). Beverage managers order bar inventory, maintain and track inventory, issue bar stock, and schedule bar service personnel . Often a bar manager will have prior experience as a bartender . Often, a beverage manager will have extensive knowledge of beverages that include wine, beer, and spirits . </P> <P> The Executive Chef usually operates in corporate restaurant companies . He or she is entirely responsible for all back - of - the - house operations, and works with other executive management officers such as the Maitre d'Hôtel and the Owner . </P> <P> The Chef de Cuisine (or Executive Sous Chef) manages the kitchen staff working in the kitchen and creates the menus in absence of the Executive Chef . </P> <P> The kitchen is often referred to as the heart of the restaurant . They create the menu and "specials" as well as order the products needed for the menu recipes . Managing the kitchen staff helps to control food timing, quality, and cost . Kitchen management involves, most importantly, cost control and budgeting . </P>

Who runs kitchen when executive chef is absent