what do you call the owner of a restaurant
A restaurateur
title: Restaurant management text: Restaurant management Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. The Owner (or proprietor) is the person responsible for the business in general. The General Manager or Operations Manager (may also be called the Managing Partner if he owns a stake in the business) is the person who operates the restaurant for the owner. The Executive Chef or the Chef Du Cuisine are also usually responsible for restaurant operations. The Assistant Manager or Administrative Assistant manages title: Restaurant management text: at the same time. Restaurant management Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. The Owner (or proprietor) is the person responsible for the business in general. The General Manager or Operations Manager (may also be called the Managing Partner if he owns a stake in the business) is the person who operates the restaurant for the owner. The Executive Chef or the Chef Du Cuisine are also usually responsible for restaurant operations. The Assistant Manager title: Restaurateur text: Restaurateur A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business. The French word "restaurateur" comes from the Late Latin term "restaurator" ("restorer") and from the Latin term "restaurare". The erroneous word "restauranteur" is formed from the term "restaurant" with the French suffix "-eur" borrowed from "restaurateur". Mariana Starke, the author of travellers' guides to Europe in the early 19th century mentions the following as notable title: Restaurant management text: them job satisfaction. He or she looks after and guides the personal well-being of the staff, since it makes the work force stronger and more profitable, and works with other executive management officers such as the Executive Chef and the Owner. 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. title: Fast food restaurant text: or a franchisee – an independent party given the right to use the company's trademark and trade name. In the latter case, a contract is made between the franchisee and the parent company, typically requiring the franchisee to pay an initial, fixed fee in addition to a continual percentage of monthly sales. Upon opening for business, the franchisee oversees the day-to-day operations of the restaurant and acts as a manager of the store. Once the contract expires, the parent company may choose to "renew the contract, sell the franchise to another franchisee, or operate the restaurant itself." In most fast