Running a successful restaurant is not a walk in the park, and, in fact, most people really know about it and do not understand much. Perhaps only to those who know very little about the restaurant business, but almost every person on earth is on the same page when it comes to building a restaurant business. Administrators, cooks, servers, buses, dishwashers, hosts, and bartenders are among the people you need to hire for your restaurant staff. Starting a restaurant from the very beginning will be really difficult, and you will see that some of your responsibilities will move from one category to another. You will be able to organize your restaurant in the near future, but as long as you are still trying to figure out what you need, you will need staff 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 this is because the manager is one person in your staff who can help you with 50% or more of the work. Sometimes they even perform 110% of tasks, if you decide to stay away and only collect profits and positive reviews about your restaurant, and do not plunge into it, as most restaurateurs do. The work of the manager will include
- Be able to open and close the restaurant with a few problems (or smoothly)
- Has at least a good knowledge of buying food, drinks and other things needed in the kitchen
- Knows how to use the cash register and perform simple accounting tasks.
- Track restaurant inventory
- Training and personnel management
- Communicate well with suppliers
- Development and implementation of a marketing strategy and
- Be able to handle other responsibilities when the reason calls it
If you are just starting out in the restaurant business, then it is best to hire a manager with experience in small restaurants. From there, the restaurant manager learns how to develop your character, as well as leadership skills. Including having good qualities as a leader, your manager should also learn how to perform more than the duties indicated above. He or she must have the skills of people or what we call good public relations skills, which are mainly customer service, proactively. Therefore, they should also have the ability to control the staff in the kitchen, the entrance for guests, the lounge and the toilets, the service area, the bar, and it should be the one who can make customers feel welcome and comfortable.
Managers usually work more than 40 hours a week; However, it is not a good idea to extend working hours because they are people too. No incentive compensates for the stress they get from working too many hours, so it’s best to keep them within their optimum performance.
Cooks
There are actually 12 different chefs who work in the kitchen in a restaurant, but you probably only need to know about 2 or 3 of them, as these will be the people you hired in your restaurant, If you are just starting to work with limited budget, then you probably only need a chef (chef). Of course, if you are financially prepared to work in a restaurant, then you can also hire Chef Sousse, who is the right hand of the chef and also the chef (Patissier), who will be very helpful in creating desserts for your menu. It is best to have a chef in the house, especially one who has been trained in an accredited culinary school, that he hires an artist. They don't just cook food; they make art in all the delicacies they prepare, and they help to place your restaurant on the map, creating their reputation. The only flaw in hiring a chef is that they are most likely partly to encourage you to run your own restaurants and cost them dearly.
Cooking
To run a successful restaurant business, you need to have a couple of chefs who can cope with work during peak hours and slow days. It is advisable that you need 3 cooks in the kitchen. Two of the cooks will work full time, and the third part-time. What for? Well, 2 full cooks will handle the daily cooking and work under a regular table, requiring hungry customers, while the cook will help during rush hours, such as weekends, and can work as a cook during slower periods.
Remember to hire your own chefs based on the concept of the restaurant you have created. Chefs will be a big help for your chefs, especially when your restaurant is growing steadily and as an unforeseen benefit - recruits can get inspiration from your chef and delve into the culinary research. Who would not be proud of this achievement, although you played only a small role in it?
Dishwasher
Although washing dishes is a simple job for everyone, it is important to keep these dinner plates clean and ready for the next round of meals that incoming customers will require. You will also need 2 - 3 dishwashers, but put them on part-time work or leave 1 full-time, and the remaining 2 may appear during lunch or dinner shifts. You can hire high school students or students who are looking for small jobs with good pay.
Staff service
Service personnel or the crane is very important if you want to run a successful restaurant business, and this is because they play certain management roles, as well as your mobile customer service clients in the cafeteria. Customer retention depends on your expectation, so if they make a good impression on your customers, you can be sure that there are good chances for the return of these customers. How hard to believe, your menu is only the second, the most important thing, that your customers value - how you treat them, this is what will leave the longest impression on them.
Your employee should have a pleasant personality, polite and be able to work under pressure. You may want to hire full-time players and part-time specialists for this role, because you need peak hours or if you provide a catering service to a large crowd. In addition, most people who work in this position do not plan to remain as a ward for a long time, so they can leave at any time, and it may not be good to keep them as a full employee with benefits.
Hosting Staff
The owner of the restaurant, the guy who welcomes guests at the entrance and shows them to his desk, is another customer service staff who usually works with customers as a wait. Headquarters and hosting staff work hand in hand during peak hours, but on slower days you can let your part-time employees relax. The people you put in leadership positions should be people-oriented and organized. They should also have nice personalities, since their work requires them to communicate with people all the time.
Buspersons
Buspersons works closely with waitstaff and hosting staff, as the dining room is their responsibility; however, the beaver has a different responsibility than their colleagues. In particular, they place them at specific stations in the canteen to refill glasses for water, empty the seasoning containers, clear the tables, make them ready for the next guests, and other similar tasks. Just like your ward or attendants, it’s best to hire part-time employees only (preferably also students who want to fill out their resume with some work experience). Do not try to give them too much money, because they are the ones that get the most advice from customers.
Bartenders
Finally, you will also need bartenders, especially if you open at night from 17:00 to 23:00, but customers also come at lunchtime and want something to drink. Thus, you may need to hire more than two bartenders to visit your bar. The bartender also needs to check the list of liquor props and liquor inventory and fill up the bar. They are also responsible for the preparation of seasonings and mixers throughout the day, as well as delivery orders. They should also have the skills to pour ordinary, well-known drinks, as well as special requests, be able to multitask and make small conversations with individual customers. Be sure to hire the right person for the job, and it is advisable to hire someone who has previous experience as a bartender.
