No matter how great the atmosphere is or how good the food tastes, the success of a restaurant depends on having the right staff in place. Professionalism is the key to hiring good employees, from bus boys, to chefs, hosts and waiters and waitresses.
The first step in human resource management in the restaurant industry is to create job descriptions with the standards and processes in place. Each position creates value for the company and offers the employee with career enhancement opportunities. Owners should train people with specific processes and steps to ensure consistency. In addition, it's important to cross train the staff to expand their capacity and to ensure that sickness or vacations don't leave a gap in restaurant service.
No job should be considered trivial. It's all about creating a team of people who have good work ethics, understand the corporate brand and agree to align themselves with the core values of the company. The hostesses, waiters and waitresses should also be amiable, service-oriented and have a passion for pleasing customers.
A final note: Take time to hire the right people. This reduces turnover and actually helps to increase profitability.
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