Which position is typically responsible for high-level financial planning in a restaurant or foodservice operation?

The general manager is typically responsible for high-level financial planning in a restaurant or foodservice operation because this role encompasses oversight of all operational aspects, including budgeting, financial forecasting, and resource allocation. The general manager needs to analyze financial statements, manage costs, and strategize for profitability—all essential components of financial planning in this context.

While other roles, such as the kitchen manager and executive chef, focus on specific operational tasks—like managing kitchen staff and food preparation—the general manager has a broader responsibility that includes the financial health of the entire establishment. Lead servers, while important to the front-of-house operations, do not typically engage in financial planning and strategy at a managerial level. Thus, the general manager's comprehensive role makes them the key figure in high-level financial planning.