Staffing and Training in the Restaurant Industry

By Haywood Wright on September 25, 2023

Running a successful restaurant isn’t just about serving delicious food; it’s also about creating a seamless and enjoyable dining experience for your customers. One of the key ingredients in achieving this is having a well-trained and motivated staff.

Finding the Right Fit 

The first step in building a strong team is finding the right individuals to join your restaurant. This involves more than just looking at resumes. It’s about identifying candidates who possess the necessary skills and align with your restaurant’s culture and values. Create clear job descriptions, conduct compelling interviews, and check references to ensure you bring the right people on board. This can be one of the most challenging aspects of running a successful restaurant, especially when labor is tight.

The Art of Training

Once you’ve selected the right talent to join your team, you must equip them with the knowledge and skills necessary for success in their respective roles. This comprehensive training encompasses various topics, from a deep understanding of the menu to adherence to service standards and rigorous safety protocols. 

Cross-training your staff across various roles enhances the flexibility of your workforce, granting employees a more versatile skill set. This adaptability proves invaluable, particularly during peak hours when every team member may need to contribute. Also, prioritizing training in food safety and health procedures is essential for upholding a sanitary restaurant environment.

Retention Matters

High turnover rates are a common challenge in the restaurant industry. To combat this, consider strategies for employee retention. Competitive wages, opportunities for advancement, and creating a positive work environment are all factors that can contribute to staff loyalty. Don’t forget about perks like healthcare benefits and meal discounts, which can also make a difference.

Scheduling for Success

Effective scheduling is vital for meeting staffing needs while controlling labor costs. Balance is essential; ensure enough staff during peak hours and be mindful of budget constraints during slower times. Utilize scheduling software to optimize your staff’s availability and the restaurant’s demand. Ensure you provide ample time to employees to plan around any scheduling changes and offer as much flexibility as possible when your team requests time off.

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