Running a successful restaurant is not a walk in the park, and in fact, most people are aware of this, actually, without misconceptions being interpreted. Perhaps only for those who know very little about the restaurant business, but basically almost everyone on earth is on the same page when it comes to building a restaurant business. Among the people you need to hire for your restaurant staff are managers, cooks, waiters, waiters, dishwashers, hosts, and waiters. Running a restaurant from the ground up will be challenging and you will see some of your staff’s tasks shift from one category to another. You will be able to organize your restaurant soon, but while you are still trying to figure things out, you will need a staff that is ready and willing to go the extra mile in their duties and responsibilities.
Manager
Hiring a restaurant manager is the first thing to consider before opening a restaurant, and that’s because the manager is the only person on your staff who will help you with 50% or more of the work. Sometimes they even do 110% of the chores if you decide to stay on the sidelines and just collect your profits and positive reviews from your restaurant and not dip into it like most restaurateurs do. The manager’s job will include,
- Being able to open and close the restaurant with little to no problems (or preferably no problems)
- You have at least a good knowledge about buying food, drinks and other necessary things in the kitchen.
- You know how to use the cash register and perform simple accounting tasks.
- Restaurant inventory tracking
- Train and manage staff
- Communicate well with providers
- Develop and implement a marketing strategy and
- Being able to perform other tasks when the occasion requires it.
If you are just starting out in the restaurant business, it is best to hire an experienced small restaurant manager. From there, the restaurant manager will learn to develop his character and leadership skills. In addition to possessing good qualities as a leader, your manager must also learn to do more than the responsibilities mentioned above. He or she must have people skills or what we call good PR skills, which is basically proactive customer service. Therefore, they must also possess the ability to supervise the staff in the kitchen, hospitality entrance, lounge and bathrooms, service area, bar and must be someone who can make customers feel welcome and comfortable.
Managers typically work more than 40 hours a week; However, it is not a good idea to stretch their working hours, because they are also just human beings. No amount of incentive will make up for the stress they’ll get from working too many hours, so it’s best to only keep them within their optimal performance.
Chefs
There are actually 12 different types of chefs who work in a restaurant kitchen, but you will probably only need to know about 2 or 3 of them, as they will also be the people you will be hiring at your restaurant. If you are just getting started on a limited budget, you probably only need one Executive Chef (Chef de Cuisine). Of course, if you are financially prepared to run a restaurant, you can also hire a second chef, who is the right hand of the executive chef, as well as a pastry chef (pastry chef) who will be of great help in creating the desserts for your menu. The great thing about having a chef at home, especially one who has been trained at an accredited culinary school, is that it is like hiring an artist. They don’t just cook food; They make art into every delicacy they cook and help put their restaurant on the map by building their reputation. The only downside to hiring a chef is that they will most likely part ways with you to run their own restaurants and are expensive to maintain.
Chefs
To run a successful restaurant business, you need to have a couple of cooks who can get the job done during peak hours and off-peak days. Preferably you will need 3 cooks in the kitchen. Two of the cooks will work full time, while the third will work part time. Why? Well, the 2 full-time cooks will be in charge of cooking every day and will work under the normal demand of table orders from hungry customers, while the part-time cook will help during peak hours, such as the rush of weekends. weekdays, and can work as a line cook, doing a simple preparation. during slower periods.
Remember to hire your cooks based on the type of restaurant concept you have created. Chefs will be of great help to your chefs, especially when your restaurant is also growing steadily, as an unwanted benefit: recruited chefs can take inspiration from their chef and participate in culinary studies themselves. Who wouldn’t be proud of that achievement even though you only played a small part in it?
Dishwasher
Although washing dishes is a simple job for anyone, it’s important to keep those dishes clean and ready for the next round of meals that incoming customers will want. You’ll also need 2-3 dishwashers, but put them all on a part-time commitment or keep one full-time and the other 2 can come in during lunch or dinner shifts. You can hire high school or college students who are looking for small, high-paying jobs.
Service staff
Service staff or waiters are very important if you want to run a successful restaurant business, and that’s because they fill certain managerial roles and are also your mobile customer service staff in the dining room. Customer retention is highly dependent on your serving staff, so if they make a good impression on your customers, you can be sure there’s a good chance those customers will come back for more. As hard as it may be to believe, your menu is only the second most important thing your customers value – the way you treat them is what will leave the most lasting impression on them.
Your service personnel must have a pleasant, courteous personality and be able to work under pressure. You may want to hire full-time and part-time workers for this position as you will need the waiters during peak hours or if you are catering to a large crowd. Also, most of the people who work in this position do not plan to stay as waiters for long, so they can leave at any time and it may not be good to keep them as full-time employees with benefits.
Hosting staff
The restaurant host, the guy who greets guests at the entrance and shows them their table, is another proactive customer service staff like waiters. Waiters and accommodation staff work hand in hand during peak hours, but during off-peak days, you can let your part-time employees take a break. The people you will place in the host staff positions should be organized and people-oriented people. They should also have pleasant personalities, as their job requires them to deal with people all the time.
Buspersons
The waiters work closely with the waiters and host staff, as the dining room is their responsibility; however, employers have a different kind of responsibility than their co-workers. Specifically, they are placed at specific stations on the other side of the dining room for filling water glasses, cleaning condiment containers, clearing tables, preparing for the next guests to arrive, and other similar tasks. Like your wait staff or waiters, it may be best to hire bus attendants for part-time positions only (preferably also students looking to complete their resume with some work experience). However, don’t try to pay them too much, because they are the ones who get the most tips from customers.
Waiters
Lastly, you will also need waiters, especially if you open in the evening between 5pm and 11pm, but customers also come at lunchtime and want something to drink. Therefore, you may need to hire more than 2 bartenders to serve your bar. The bartender should also review the liquor order sheet and liquor inventory and restock the bar. They are also responsible for preparing the condiments and mixers for the entire day, as well as ordering supplies. They must also possess the skills on how to serve common and well-known drinks as well as special requests, be able to multitask, and have a little chat with individual customers. Make sure you hire the right person for the job, and preferably hire someone who has prior bartending experience.