Running a successful restaurant is no walk in the park and, in fact, most people are actually aware of this with little to no misunderstanding. Perhaps only for those who know very little about the restaurant business, but basically just about every person on earth is on the same page when it comes to building a restaurant business. Managers, cooks, servers, waiters, dishwashers, hosts, and bartenders are among the people you should hire to staff your restaurant. Running a restaurant from scratch is going to be really challenging and you will see some of your staff roles moving from one category to another. You’ll soon be able to organize your restaurant, but while you’re still trying to figure things out, you’ll 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 you should 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 the positive reviews of your restaurant and not get your hands on it like most restaurateurs do. The manager’s job will include,

• Being able to open and close the restaurant with little to no trouble (or preferably no trouble)
• You have at least a good knowledge about shopping for food, drinks and other necessary things in the kitchen.
• Knows how to use the cash register and perform simple accounting tasks
• Restaurant Inventory Tracking
• Train and manage staff.
• Communicate well with suppliers
• Develop and implement a marketing strategy, and
• Be able to handle other tasks when the occasion calls for 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 will learn how to develop her character and her leadership skills. In addition to possessing good qualities as a leader, your manager must also learn to do more than just the responsibilities listed above. He or she should have people skills or what we call good public relations skills, which is basically customer service done proactively. Therefore, you must also have the ability to supervise staff in the kitchen, hospitality entrance, lounge and bathrooms, service area, bar, and should 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 too are just human beings. No incentive will make up for the stress they’ll get from working too many hours, so it’s best to just keep them within peak performance.

bosses

There are actually 12 different types of chefs that work in a restaurant kitchen, but you probably only need to know 2 or 3 of them, as they will also be the people you will be hiring at your restaurant. If you are just starting out on a budget, then you probably only need an Executive Chef (Chef de Cuisine). Of course, if you are financially prepared to run a restaurant, you can also hire a Sous Chef, who is the Executive Chef’s right-hand man, as well as a Pastry Chef (Patissier) who will be very helpful 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’s like hiring an artist. They don’t just cook food; They make art out of 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 they are expensive to run.

chefs

To run a successful restaurant business, you need to have a couple of cooks who can handle the work during peak hours and slow days. For 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 doing the cooking every day and working under the normal demand for table orders from hungry customers, while the part time cook will help out during peak times like weekends and can work as a line cook, doing simple preparation, during slow periods.

Remember to hire your cooks based on the type of restaurant concept you have created. Cooks will be of great help to your chefs, especially when your restaurant is also steadily growing, as an unintended benefit: recruited cooks can be inspired by their chef and start culinary studies. Who wouldn’t be proud of that achievement even though they only played a small part in it?

Dishwasher

Although doing the dishes is an easy job for anyone, it’s still important to keep dinner plates 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 part-time or keep 1 full-time and the other 2 can come in during lunch or dinner shifts. You can hire high school or college students looking for small jobs with good pay.

Service staff

Wait staff or waiters are very important if you are going to run a successful restaurant business, and that is because they perform certain managerial roles and are also your mobile customer service people in the dining room. Customer retention depends a lot on your service staff, so if they make a good impression on your customers, then 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 staff must have a pleasant personality, courteous and able to work under pressure. You may want to hire full time and part time for this role as you will need the service staff during peak hours or if you will be catering a large crowd. Also, most people who work in this position don’t plan on staying as a waitress for long, so they can leave at any time and it may not be a good idea to keep them as a full-time employee with benefits.

lodging staff

The restaurant host, the guy who greets guests at the entrance and shows them to their table, is another customer service person who proactively serves the customer like the waiters. Waiters and lodging staff work hand-in-hand during peak hours, but during slow days, you can let your part-timers take a break. The people you will put in host staff positions should be organized and people-oriented. They must also have pleasant personalities as their job requires them to deal with people all the time.

buspersoneros

The buspersons work closely with the waiters and reception staff, since the dining room is their responsibility; however, servers have a different kind of responsibility than their co-workers. Specifically, they are located at specific stations in the dining room for refilling water glasses, cleaning condiment containers, clearing tables, setting them up for the next guests to arrive, and other similar tasks. Like waiters or wait staff, bus attendants may be best hired only for part-time positions (preferably also for students looking to round out 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

Finally, you will also need waiters, especially if you are open at night 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 staff your bar. The bartender must also check the liquor request sheet and liquor inventory and restock the bar. They are also responsible for preparing the condiments and mixes for the entire day, as well as ordering supplies. They must also possess the skills of how to serve regular and popular beverages as well as special orders, be able to multi-task and converse with individual customers. Make sure you hire the right person for the job, and preferably hire someone who has previous experience as a bartender.