ORGANIZATION CHART OF A SERVICE COMPANY: STRUCTURE AND EXAMPLE - DUDAS - 2025

The organization chart of a service company is a diagram that shows the type of organizational structure that a company has dedicated to providing some kind of service. Basically, you can see a number of departments along with the management level.

Service companies exist to market services, rather than sell products. The most advantageous organizational structure for a service company is one where employees can handle multiple roles as needed, using a combination of interpersonal skills and techniques to be able to work with clients and also with the other members of the organization.

Source: pixabay.com

There are as many different types of service organization as there are services that can be bought and sold. Some companies offer cloud computing services, while others offer medical services, credit card processing, or technology services.

When an organization needs to outsource a function in order not to perform it internally, it negotiates with a service company.

Organizational structure

As service companies generally have fewer distinct roles, more flexible demarcations between roles, and a decentralized structure, employees in these organizations may find themselves reporting to several different supervisors with different expectations and priorities.

To avoid contradictory and confusing instructions and a poor allocation of time and resources, some companies use a structure based on services or processes, rather than job functions.

In this type of structure, the owner of a service is responsible for all aspects of the particular service performed by the company, and the owner of a process is responsible for all aspects of that process used for the service.

This type of structure allows the company to specify the priority that will be given to each aspect of the service or process, rather than letting the employee determine it himself.

A typical service company may have the following managements within its organization chart:

Information technology management

Supports business functions. It can include management systems for retail, human resources and payroll, electronic point of sale, merchandising software, and also other applications for the store.

Human Resources Management

It plays a key role in the recruitment, induction and training of personnel, and in the training of managers in order to get the best out of work teams.

He is also responsible for administrative functions, such as payroll, and deals with matters related to labor law and discipline.

Marketing and public relations management

They can be separate or combined into one position, which can also include responsibility for advertising.

Promote the brand, using the results of market research, to maintain and increase a positive image of the company.

Finance management

Budgeting, expense control, and project management, plus ongoing communication with managers to help them plan and manage their budgets to ensure profitability.

Customer service management

Many department stores have a dedicated customer service manager, or a desk in the store, to ensure that customer inquiries are handled quickly and efficiently.

He is responsible for improving processes to meet customer needs and also maintain that satisfaction by responding to problems in a timely manner.

Example

Below is the organization chart of a restaurant, with the functions of some of the service positions:

General Manager

- He is responsible for all work areas, since he is responsible for the performance of the restaurant.

- Recruit and train employees, enforcing established policies and procedures.

- Determines the possible improvements of the system in order to implement the changes.

- Meets the financial objectives required by the budget.

- Plan the menus in consultation with the chef. Calculate the costs of food.

- Manage advertising.

- Carry out the programming of events.

- Manage payroll for all employees.

Services Manager

- It is responsible for all service areas of the restaurant, such as transport, food and bar.

- He is in charge of the opening and closing of the restaurant.

- Prepares and also analyzes the sales reports of the food dishes on the menu.

- Coordinate communication between service personnel.

- It is responsible for satisfying the client and also answering their complaints.

- Manage the programming of all the personnel of the different services.

- Monitors inventory and ordering of items, such as alcoholic and non-alcoholic beverages, glassware, silverware, lingerie, porcelain, etc.

Head of customer service and attention

- Manages the cleaning service for floors, dishes, equipment, food preparation and storage areas, bathrooms and dining room.

- Maintains the established hygiene and safety standards throughout the operation.

- Control the inventory of cleaning and maintenance supplies.

- Store and organize supplies.

- Works and negotiates with both the service manager and the chef to ensure operational fluency.

Head of dining room and bar

- Open and close the restaurant.

- Establishes communication between customer service and support.

- Answers questions about food, beverages and other restaurant functions and services.

- Enforces the policies and use of uniforms.

Cleaning staff

- Remove any dirty plate or tablecloth from the dining room.

- Set up the tables correctly with clean tablecloths and dishes.

- It ensures that the tables and also the surrounding areas are clean and presentable.

- Clean the floor before and / or after hours of operation.

Host

- Take and organize reservations.

- Receive and greet diners, informing them of waiting times. In addition, it accompanies them to the table.

- Inform the waiters about the arrival of diners.

- Supervises the reception and also the entrance of the restaurant.

- Organize transportation for diners. Therefore, you contact the valet or taxi companies.

Innkeeper

- Inform diners about changes in the menu.

- Answers questions about food, beverages and other restaurant functions and services.

- Take food and drink orders, making sure the order has been understood.

- Deliver food from the kitchen.

- Ensures that diners are satisfied.

- Prepare the final invoice and accept the payment.

- Help other waiters and cleaning staff when needed.

Bartender

- Mix and prepare alcoholic and non-alcoholic beverages for clients.

- Inform guests about menu changes or specials.

- Answer questions about drinks, food and restaurant services.

- Take orders for drinks and food, making sure that the orders have been understood.

- Keeps the bar area clean and hygienic.

- Prepare garnishes for drinks.

- It ensures that the guests are served alcohol safely, according to the established laws.

References

1. Food and Beverage Operations Management (2019). Organizational Chart / Job Description. Taken from: myculinarynotebookfoodandbev.weebly.com.
2. Gradireland (2019). Business support functions. Taken from: gradireland.com.
3. Lainie Petersen (2019). Duties & Responsibilities of a Customer Service Representative. Small Business-Chron. Taken from: smallbusiness.chron.com.
4. Edraw (2019). Enterprise Organization Chart of Service Industry. Taken from: edrawsoft.com.
5. Scott Thompson (2019). Service Organization Structure. Small Business-Chron. Taken from: smallbusiness.chron.com.