There are many positions to hire for when opening a new restaurant. Depending on the position, some positions require prior restaurant experience, while others are perfect for newbie’s to the business.
A good bartender one of a restaurant’s greatest assets. While anyone can pour a glass of beer or wine, mixing cocktails is fine art. Even more important when hiring a bartender is their personality. They need to know how to read customers, offering conversation when needed and minding their own business when it’s not.
What is the difference between a chef and a cook? What about a sous chef and an executive chef? Depending on the size of your restaurant and layout of your restaurant kitchen, you may need only two or three chefs/cooks, or you may need 10, 12, 14! Read on to learn more about restaurant kitchen positions.
While not the sexiest restaurant topic, an employee manual is a good idea for any restaurant (or any business for that matter). An employee manual outlines all your expectations for job performance as well as job descriptions, safety procedures and any other communication you want to convey concerning your restaurant. An employee manual helps new restaurant employees start on the right foot, and minimizes confusion and misunderstandings later on.
Nobody wants to think their employees will steal from them. But the hard truth is that no matter how well you think you know your employees there is always a possibility of theft. Whether it is theft in the form of stolen alcohol or free food to friends, employee theft costs restaurants money. Have a system in place to minimize the chances of employee theft, before it happens.