Designed and Written By: Steve Ngo Learn what to look for in a prospective hire for each restaurant position. The positions evaluated include: cooks, wait staff, host, bartender, dishwasher, and busboy. For more information, please visit us at www.rmagazine.com

3. AccordingtoHarris
Interactivesurvey,
86% ofpeoplesay
they'vestoppeddoing
businesswithacompany
afterjustonebadcustomer
serviceexperience.serviceexperience.

4. Hiringrespectful,friendlyand
engagingpeoplewillhelpdefine
thefaceofyouroperationand
deliverthememorablecustomer
experienceyouwant.

5. Havingastaffthatcanlive
uptoorexceedyoursales
forecastcanreduceshrinkageand
spoilage,bothofwhichaccountsfor
between0.5% and3% oflostsalesfor
mostrestaurants

6. Hence,ifyouhiretosimply
fillopenpositions,you're
missinganopportunityto
strategicallybuildyour
workforcetodrivegrowth.

7. Nowlet’s
movetobreaking
downwhattolook
forwhenhiringfor
eachposition

8. Nowlet’s
movetobreaking
downwhattolookfor
whenhiringforeach
position

9. Thepositionswewillbeevaluating
includes:

10. Thepositionswewillbeevaluating
includes:
cooks

11. Thepositionswewillbeevaluating
includes:
cooks
wait
staff

12. Thepositionswewillbeevaluating
includes:
cooks
wait
staff
Host

13. Thepositionswewillbeevaluating
includes:
cooks
wait
staff
Host
Bartender

14. Thepositionswewillbeevaluating
includes:
cooks
wait
staff
Host
Bartender dishwasher

15. Thepositionswewillbeevaluating
includes:
cooks
wait
staff
Host
Bartender dishwasher busboy

16. Cooks

17. Themost
importantfactorto
considerwhenhiringa
cookisexperienceinthe
styleoffoodthatyou
havedecidedas
specialtyinthespecialtyinthe
menu.

18. Yourideal
candidateshould
demonstrateenthusiasmforthe
foodsthatyouhopetoserve,beable
tohandlepressureandthespeedofa
busykitchenwhileconsistently
deliveringdeliciousdishesanddeliveringdeliciousdishesandreducing
wastage.

19. Agoodhirewouldbea
professionallytrainedchef
well-versedinfoodsafetyand
hygiene,aServeSafe
certificationisaplus.

20. WaitStaff

21. Youneed
someonewhocan
movefastandbe
abletohandlethe
highpaced,quick
turnoverrate
eachday.

22. Thisobviously
dependsonthe
currentseason,buta
long-termhirewillbeone
thatcanupher/hisgame
andhandlemultiple
customerorderswithoutcustomerorderswithout
affectingcustomer
service.

23. Onceyou
haveevaluatedfor
culturalfit,evaluate
themfortheir
strengthsand
knowledgeofthe
business

24. Forexample:
WheninterviewingforwaitstaffWheninterviewingforwaitstaff
positions,aservershouldbe
knowledgeableaboutyourmenu
andthetypesoffoodyouserve.A
basicfamiliaritywithmixed
drinksandwineispreferable.
Onceyou
haveevaluatedfor
culturalfit,evaluate
themfortheir
strengthsand
knowledgeofthe
business

25. Host

26. Meet,greet,and
seatcustomers.
Thatisthegeneral
jobofarestaurant
host.

27. Forcharactertraits,aForcharactertraits,a
hostshouldbeanorganized
personwhoiscomfortable
multi-tasking,shouldbe
friendlyandcourteous,and
shouldknowhowtohandle
rushesandwaitinglines.

28. Bartender

29. Thisis
literallythe
front-of-the-house
job,andyoumust
onlyhireagreat
bartender.

30. Agreat
bartenderisableto
offerquality,attentive
servicetocustomers,
whilestillgettingthe
stafftheirdrinks.

31. Sucha
personwould
haveawide
knowledgeof
mixeddrinks.

32. Personality
wisehe/sheshould
beagoodlistenerand
friendlytowardsboth
customersandstaff.

33. FurthermoFurthermore,
bartendersaremeant
tohandlealotofcashat
eachshift,whichmeans
honestyisanotherimportant
requirementthatyoumustbe
lookingafter.

34. Dishwasher

35. Itmayseemunimportant
(readundesirable)atfirst,but
dishwashingisoneofthemost
importantback-endjobsfor
keepingyourrestaurant
afloat.

36. Noevaluationcaninform
youiftheemployeewillstick
andnotwalkoffduringthe
middleofashift(leavingthe
boss/managertodothemin
her/hisfreetime).

37. Whichmeansthatit's
alwaysagoodideatobea
littlenicertoyourdishwashers
(readfreemealoratipaftera
particularlybusynight).

38. Busser

39. Thebusboyisa
gopherofsortsand
youridealcandidatefor
thispositionisahigh
schoolstudent.

40. Yourcandidateshouldbe
abletomulti-taskandbe
abletointeractwith
multiplepeopleover
throughtheday.

41. Themainjob
descriptionofthe
personistobusthedining
roomtables,butcanbe
conscriptedbythecookstokeepconscriptedbythecookstokeep
theingredientsflowing,orthe
waitstaffforhelpingthemwith
makingdessertsorsalads.

42. Therestaurantbusiness
isoneofthehardest
businessestostaff.

43. Itallboils
downtothefactthat
youmightbehiringthe
wrongpeoplefromthe
start!
Therestaurantbusiness
isoneofthehardest
businessestostaff.

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