To have a thriving restaurant, there are several work positions in restaurant that you must fill at earliest. The type of restaurant you choose to open will surely affect the number and kind of restaurant employees you will need to appoint. There are numerous websites containing various restaurant job listings to help restaurant owners.
If you open what is fundamentally a takeout site that has few, if any tables for the customers to eat on the premises, you may only need to use one or two people who handle preparing a particular quantity of food choices like pizzas or burgers.
As a universal rule, the bigger the establishment, the more staff members you will have to bother about. A complete service and recognized dining type of location will require employees that fall generally in one of the two categories: “front of the house” and “back of the house” staff.
The front of the house employees are usually the ones that the customer would interact with. These positions include the host or hostess, accountable for seating the customers, taking reservations, and ensuring that the tables are well arranged for the customers. Some restaurants have the host give the customers a menu so that they can begin looking it over and decide until the assigned wait staff can get there to take first round drink orders.
“Back of the house” employees are those, with whom the customer might not interact throughout the dining period. These include the chefs and cooks, bus persons (accountable for removing dirty dishes and making the dining environment pleasant for the successive customer) and cleanup crew (accountable for cleaning the kitchen, dining area, and sometimes keeping the restrooms hygienic for staff and customers during the hours of operation).
