With a menu QR code to help restaurant operations, business owners need only a few core staff to manage the dining hall, reception, and kitchen functions. Having a core team is crucial in maximizing productivity while keeping costs low.
A core team comprises key people who act as the leader of several smaller groups or as a one-person team for tasks that don’t require many people. As restaurants operate differently, the core staff can vary greatly depending on their needs.
Whatever positions you need as a restaurant business owner, hire skilled employees who share the same passion for the industry will help you to recession proof your restaurant.
Here’s an overview for new restauranteurs who may still be building a team.
Chefs
The heart of every restaurant is the kitchen, making chefs one of the most sought-after positions that business owners need to fill. In some circumstances, chefs become the star of the restaurant, attracting customers, food enthusiasts, and the gourmet market.
The primary work of chefs is to develop a range of food and beverage selections while keeping expenses at a minimum. They head, oversee, and implement rules in the kitchen that a team of cooks, dishwashers, and other chefs has to follow.
Depending on the type of restaurant, you may need to hire an executive chef, sous chef, or pastry chef. Their rates vary on their expertise and experience. The rates of world-class and celebrity chefs can quickly add up to millions.
Serving staff
While chefs are often the star, servers do some of the heaviest lifts — wearing multiple hats simultaneously to serve people, address any concerns, coordinate with the kitchen and cashier, and many more! Servers are critical to effective customer service.
Skills are important in hiring servers, but a more important factor is attitude. As they are the face of a restaurant and do most of the interaction with customers, they must remain polite and maintain their demeanor even amid pressure, complaints, and more.
Often, it’s customary to hire two sets of servers to wait tables, especially during peak hours at lunch and dinner. Otherwise, servers can assist in the kitchen and operations during slow hours.
Manager
As the kitchen and dining hall are taken care of, restaurant managers lead, oversee, assist, and hire other employees. They are responsible for overall operations, developing, monitoring, and enforcing important policies across all departments of restaurants.
Often, the manager is responsible for payroll services, human resources, accounting and purchasing, sales development, marketing strategies, and more. They can hire different professionals for each task order, but they all report directly to a manager.
Running a restaurant can be daunting, so an experienced and knowledgeable manager is crucial. Preferably, they must have previous experiences in the food, hotel, or service industry and be directly involved in the supply chain, inventory management, and more.
Bartenders
Not all restaurants may need a bartender, but some bar and restaurant types rely on bartenders.
What’s unique about bartenders is that they create the beverage selection and attend to customer needs — all while keeping track of orders or payments. Bartenders may also have to do the inventory in small pubs and restaurants.
Having at least two bartenders is essential to have a backup, especially during park times. Even during the weekdays when not a lot of people may visit the bar, keeping an extra hand works handy if there are occasions, such as company dine-outs, birthdays, and more.
Maintain efficient staffing and increase productivity with a QR code menu
Having a few staff doesn’t mean few sales, too! In some cases, downsizing is an effective business strategy for restaurants that use QR code technology.
Instead of people doing everyday tasks, such as ordering, taking, processing, payments, and management, a QR code menu can do all these and more.
Use a QR menu and increase your productivity today!
