Restaurant staffing needs vary depending on the nature of the establishment: quick-service restaurant, fine-dining restaurant, or hotel restaurant. We asked restaurant consultants about the functions and roles needed to run a healthy restaurant.
Directors
According to Ray Camillo, CEO and founder of Blue Orbit Restaurant Consulting , a restaurant management team should consist of five personality types . First, there should be a “ mayor ,” a kind of father or mother figure that everyone looks up to, Camillo says. “He’s usually the general manager.”
The " mechanic " type is able to fix problems, by fixing an oven hood or pre-programming a cash register system . The " supervisor " type ensures discipline and order. The " caregiver " type is "someone who reassures the staff qatar number for whatsapp and makes them feel good; they worry when someone takes the day off," says Ray Camillo. Finally, you need an " observer " who has eyes in the back of their head and notices immediately when a customer steals a bottle of wine or an employee quietly leaves a little too early.
In addition to general managers, assistant managers and supervisors, some larger restaurants also employ an administrative officer dedicated to inventory management . "Some restaurants make the mistake of assigning food control to the least qualified person," says Ray Camillo. "Some restaurants lose money by putting the wrong person in food control."
Chiefs
Restaurant staff varies depending on the type of establishment. Many restaurants have an executive chef who runs operations and supervises sous chefs. According to Carrie Luxem, CEO of Restaurant HR Group , chefs who oversee kitchen operations must have not only culinary skills , but people skills as well . “A well-run kitchen is one where they care about the people who are preparing the food,” she explains. “They give their staff every opportunity to succeed.”
chef
Cooks
Coffee shops and other quick-service establishments often employ quick-order cooks , who handle all aspects of food preparation. Other restaurants may have prep cooks who begin the process by cleaning and cutting produce and performing other repetitive kitchen tasks. “We’re all about the concept of original ingredients, so when we’re hiring prep employees, we try to find people who have culinary experience, who know how to take temperatures, who understand food safety issues and who know how to measure,” says Brent Fuller, brand leader and vice president of operations for Flying Biscuit Café , a full-service, casual dining restaurant with locations throughout the Southeast.