When opening a restaurant, the right staff plays a big role. First of all, the restaurant needs a manager – the person who will take responsibility for recruiting staff, accounting, business development strategy, advertising campaigns, as well as solve the daily problems of the institution. Particular attention should be paid to the experience of the future employee, as it is an exceptional understanding of the work of the restaurant makes the manager a professional.
The choice of a chef is largely determined by the focus of the establishment. But some qualities should be inherent in him regardless of the main idea of the restaurant. For example, the chef should be able to cook both simple and complex dishes, handle modern kitchen equipment, and provide references on his work. The candidate’s leadership qualities are very important, as he or she will have to organize the work of the team of chefs, monitoring the quality of the prepared dishes.
Basic rules when selecting staff for a restaurant:
- The applicant for any position in the restaurant should be neat, because it shows how he will treat his workplace. If the applicant came in wrinkled clothes or dirty shoes, it means that he will work with incomplete dedication and untidiness.
- Waiters, hostesses, bartenders must be sociable, courteous and friendly.
- A good bonus would be knowing English to communicate with foreign visitors.
- Both senior and junior staff must first of all be patient and stress-resistant.
- Hostesses are chosen based on two criteria: appearance and foreign language skills.
Usually, in large establishments, a senior manager or manager is in charge of staff recruitment. In order to improve the skills of the staff, they need to be constantly trained and tested on their direct responsibilities.