In every industry, hiring the right employee is a challenging process, whereas hiring the wrong one can be expensive and time-consuming to any success-driven business. In the hospitality industry, particularly restaurants, hiring the right staff is mostly likely to pay you back in employee productivity, happier customers and an overall positive impact on the restaurant environment. Therefore, it is important to know who you need to hire and be selective while choosing the right candidate who’s capable of fulfilling his/her role to the fullest.
Before diving into details, it is important to familiarize yourself with the operational areas of a restaurant. A restaurant consists of two operational areas – Front of House covers areas that customers have access to. The other area is Back of House, which refers to areas in restaurants where only staff is allowed, this includes kitchen and storage areas.
Ideally, staff that are in charge of interacting with guests should be intelligent, responsive and communicative to fulfill their Front of House role at your restaurant. The Front of House staff should consist of these employees:
Hosts play a pivotal role in customers’ experience at restaurants. They are usually the first to instantly affect the way they feel about the restaurant. A host must be nice-looking, friendly and patient with customers. It’s also important that you look for calm and soft-spoken candidates when choosing the ideal host for your restaurant.
Restaurant managers hold the most crucial role in restaurant operations. The most competent candidates must have proven experience in managing a restaurant, dealing with suppliers and overseeing overall restaurant operations. Restaurant managers are typically in charge of supervising your restaurants end-to-end operations, from incoming orders to managing employees, billing, handling table reservations and so on.
Servers are responsible for guiding guests to their tables, offering them the menu and informing them about the restaurant’s specials. Servers are also in charge of jotting down and punching orders, responding to guests’ enquiries and ensuring a pleasant dining experience for diners.
One of the things customers most often associate with good service and convey professional behavior is table clearing. Table clearing and set-up is the responsibility of bussers – their job is lay out tables with tableware and cutlery. Bussers are also in charge of cleaning tables before and after a new set of guests walks into the restaurant.
Working closely with servers, a runner’s job is to carry orders from the kitchen and to guests’ tables in sequence at the kitchen counter. You want to make sure runners are well-trained and nimble enough to fill this delicate role.
Responsible for punching in, updating and printing orders, cashiers take care of online food ordering systems and ensure online orders are communicated to the kitchen staff. Because cashiers are in charge of dedicate duties like handling cash, you need to look for qualities like integrity and customer service skills, in addition to other skills like basic accounting, computer literacy, and familiarity with your restaurant’s various operations.
Your restaurant’s Back of House is the part our guests never see, yet it is what makes diners come back for more. This part of your restaurant often includes:
This is the one who leads the entire kitchen, creates all the menu specials for and oversees ordering stock purchases for the restaurant. Head chefs are in charge of training new cooks who join the restaurant kitchen. Therefore, when hiring a head chef, you want to make sure you hire someone with superb cooking skills and tremendous attention to details.
Next in charge after the executive chef, sous chefs are in charge of scheduling the staff, supervising kitchen operations and training new workers. They also work closely with the executive chefs and assist them in cooking and processing orders in the kitchen. A sous chef plays vital role in any kitchen environment and so they must be quick-thinking, adaptable and able to work under pressure.
Line cooks do the initial cooking – they wash, chop, slice or grind vegetables and other ingredients for executive and head chefs. Always choose a line chef who is willing to go above and beyond to do more than is required and has a positive attitude.
The dishwashers are responsible for operating the restaurant’s cleaning equipment, cleaning dishes, cutlery, glasses, pots, pans and kitchen utensils to help turn over the dining room. Dishwashers also clear excess food from dishes load them into the industrial dishwasher.
Maintenance and cleaning staff
In restaurants and anywhere else, cleanliness is equal to happiness. Nobody likes to even imagine an eatery that is not hygienic, and no matter how irresistible your food may be, customers will never want to flock to your place unless it’s perfectly clean! With that said, choosing practiced maintenance staff helps you maintain a neat environment, distinguishes your restaurant from competition and provides your business with a premium reputation.
Ultimately, quality includes everything and pretty much everyone in your restaurant – from the restaurant manager all the way down to the dishwashers and every employee in between. Therefore, it is important that you recognize that careful restaurant staffing will not only help your restaurant stand out from the crowd but will also help you improve your eatery’s sales and maintain a top quality service. What’s more, managing your restaurant staff is now made simple! Discover how Foodics revolutionized the food tech landscape with its state-of-the-art restaurant management system!