The success of the restaurant business is determined by many factors: the location of the establishment, its format, concept, atmosphere, name, cuisine, interior, a sound business plan, qualified staff. Selection of a truly professional, experienced team ensures the profitability of the project, the constant growth in the number of visitors, the high reputation of the enterprise.
What kind of specialists to choose in the staff of the restaurant
Recruitment in the restaurant includes the search for such employees as:
- director (manager)
- specialist, responsible for the operation of the enterprise;
- technical director
- An employee who ensures the operation of all systems and communications of the building
- chef
- a specialist who supervises the kitchen of the establishment;
- chief accountant
- head of supply
- responsible for providing the company with material resources;
- personnel manager
- a specialist who is responsible for the hiring, training and development of human resources of the enterprise.
Recruitment for catering facilities has its own characteristics. So, when selecting personnel for the restaurant, it is necessary to evaluate the following qualities of future employees:
- Professional: education, qualifications, work experience, motivation.
- Objective: achievements, reputation, experience in managing the team.
- Personal: the ability to adapt to new conditions, interests, internal culture, initiative, teamwork skills, honesty, loyalty, openness.