Staffing Secrets for Opening a Successful Restaurant
Staffing Secrets for Opening a Successful Restaurant
Opening a restaurant is like crafting the perfect dish—everything needs to come together harmoniously, especially your team. The staff you hire will make or break your business. So, if you're gearing up for the big debut, here's a lively guide to building the dream team that’ll keep customers coming back for more!
1. Know Your Service Model (and Own It!)
Before you even start interviewing, you need a clear picture of your restaurant's vibe. Are you fast-casual, full-service, or a spicy combo of both? Your service model will dictate the kind of team you need:
- Fast-Casual: Think quick eats and faster checkouts. Self-ordering kiosks or an assembly-line setup (perfect for those DIY bowl spots) could trim the need for super-trained chefs.
- Full-Service: You’re aiming for that memorable, high-touch hospitality. Equip your staff with handheld POS devices to keep things efficient. You’ll need fewer people, but they’ll have to juggle more roles, so efficiency is key.
Pro Tip: For a 60-100 seat full-service restaurant, plan for one host, two on weekends, one server per 25 seats, and don’t forget the bartenders, bussers, and runners! For full models, consider 2 runners and 2 bussers.
And if delivery or takeout is part of the plan? Get extra hands for food prep and partner with a delivery service. Bonus: Use tools like GoTab to streamline your online orders and avoid the chaos.
2. Hire Early, Plan Smart
Start your hiring spree months before you even think about opening. You want to avoid that last-minute scramble (because no one thrives under panic, trust me).
- Define Your Culture: What’s the atmosphere you want to create? From cozy and intimate to fast-paced and fun, the right team has to vibe with your vision.
- Tap Into Industry Networks: This industry thrives on who you know. Referrals can be gold!
- Time Buffer: Hire early so you can train without rushing. Nothing worse than an untrained team during your grand opening.
3. Create Job Descriptions that Don’t Suck
When writing your job posts, get specific. Let candidates know exactly what they’ll be doing—and what skills they need to have.
- List Responsibilities: Make it crystal clear what each role entails.
- Skills and Qualifications: Specify any must-haves (like a server knowing their way around a wine list).
- Use All the Platforms: Post on Indeed, LinkedIn, and even university boards if you want to reel in some fresh talent.
By giving people a clear idea of what you need, you’ll attract candidates who actually want the job, not just anyone looking to clock in and out.
4. Prioritize Soft Skills—Because Smiles Matter
You can teach someone how to run a POS, but you can’t teach them to be kind. Hiring for soft skills is key to creating that warm, welcoming experience diners crave.
- Traits to Seek: Patience, teamwork, and a killer smile.
- Interview for Personality: Dig deeper during interviews to assess how candidates interact with people. They’ll be the face of your restaurant, after all!
Someone who’s great at connecting with guests can sometimes outweigh a lack of technical skills—especially in hospitality.
5. Don’t Skimp on Background Checks
This step isn’t just a formality; it’s your insurance policy.
- Who Needs It?: Staff handling money or alcohol should definitely undergo checks.
- Security: Background checks help create a trustworthy, safe environment for both staff and guests.
It’s a simple step that protects your restaurant’s reputation and keeps things running smoothly.
6. Train Like a Boss
Congrats! You’ve assembled your crew. Now, don’t just throw them into the deep end—train them well.
- Teach Your Standards: Make sure your team knows your restaurant's policies, procedures, and vibe inside and out.
- Train on Systems: If you’re rolling out a new POS or reservation system, train staff early and often.
- Cross-Train: Flexibility is your friend. Train your team in multiple areas so they can step up when needed.
A well-trained, adaptable staff is the key to smooth operations, especially when the unexpected (and it will) happens.
7. Always Keep an Eye on Performance
Don’t assume you’re done once the doors open. Keep evaluating how your team is performing.
- Regular Reviews: Schedule feedback sessions to recognize strengths and address weaknesses.
- Stay Flexible: Adjust your staffing levels or processes if you see inefficiencies. It’s all about evolving!
- Listen to Guests: Customer feedback will tell you more about your staff’s performance than you might think.
A restaurant is a living, breathing organism—tweak, refine, and keep it thriving.
The Final Bite
Follow these staffing tips and you’ll have a rockstar team that’s ready to deliver five-star experiences. And if you’re looking to up your tech game, check out GoTab’s POS and KDS features—they’ll keep your restaurant running as smoothly as a well-oiled kitchen.
Ready to take the plunge? Request a demo today and make your restaurant a smashing success!
Libro de jugadas de Tap Room Episodio 2:
Cuando realmente lo piensas, con todo lo que los gerentes necesitan hacer en una sala de grifo, el aspecto de la hospitalidad a menudo se pasa por alto.
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Libro de jugadas de Tap Room Episodio 3:
Las mejores cervecerías prestan atención a lo que representa su marca. ¿Cómo dan vida los mejores cerveceros a su marca?
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