One of the common traits of successful restaurants is a strong restaurant staff that works tirelessly to deliver top notch service to the customers. However, with strict competition in the restaurant industry, high rentals, and rising costs, hiring the right human resource for a restaurant still remains as one of the biggest challenges for the restaurant owners. The restaurant industry sees one of the highest attrition rates in the employment sector, and care must be taken while hiring. Thus, it is important that you know the human resource structure, different levels of staff requirement, desired qualification and experience for each profile, and the designated salary to offer, etc, while hiring for your restaurant.
In our previous article, we have discussed the basic structure of salaries to pay, in different formats. In this article, we will have a look at the basic human resources structure of a restaurant.
Human Resource Structure of a Restaurant
There are generally five departments in any restaurant business – Kitchen Staff, Managerial Staff, Floor Staff, Bar Tenders and Delivery Staff. However, depending upon the restaurant format, the number of departments can vary.
For example: In QSR format there would be only three departments such as Kitchen Staff, Managerial Staff and Delivery Staff. However, for a fine dining restaurant all the five are required. Further, each department has different requirements of employees which are briefly explained below.
1. Kitchen Staff
The Kitchen is the heart of a restaurant. For smooth operations, a proper employee structure is required. In this particular department, there are various levels such as Head Chef, Sous Chef, Chef De Partie, Commis, and helpers. However, in formats like QSR, takeaways and causal dining, the post of Head Chef and Sous Chef may not be required. Below is the chart that discusses and explains the different levels, qualification, experience required and the average salary of each post.
2. Managerial Staff:
The second most important part of the restaurant human resource structure is the Managerial Staff. These people are the intuitive soul of the restaurant, as the decisions of the Managerial Staff can make or break the customer experience and expectations. Managing and allocating right resources at the right time can help the restaurant to achieve efficiency, which can further help creating a better experience for customers and better profit for owners. Managerial Staff is broadly divided into three levels – Restaurant Manager, Cashier, and Storekeeper. Below is the picture explaining the details of salary and qualification required.
3. Floor Staff:
Employees of the floor staff are the brand ambassadors of your restaurant, as they are the ones in direct contact with the customers. Customers’ best and worst experience are often due to the floor staff. Therefore, it is important to have them well trained and on their toes.
The Floor Staff has a different set of employees such as Captains, Stewards, House Keeper and Guard. This department is primarily required in Fine Dining, Restaurant cum Bar and Casual dining formats.
4. Bar Staff:
The Bar Staff handle the most precious and important part of your menu: the drinks! People in this department should be fully aware of the type of drinks they serve, be it a cocktail or mocktail. These people also give certain kind of experience and they can add a fun element to the whole environment with their juggling skills. The number of employees in this department is totally dependent upon the size of the restaurant.
5. Delivery Staff:
Your Delivery Staff is as important as floor staff, as these employees take your restaurant brand out on the roads and to the homes of the customers. They are the representatives of your brand, and must be trained properly. Also, for delivery staff, restaurant owners should be extra cautious about their driving licenses and background verification.
Each and every person working for your restaurant is an important part of the organization. It is important to take care while hiring someone, train them right, and keep them happy to retain them. Learn how to keep your restaurant staff happy and motivated here.
Also Read: 7 Ways to Hire Better for Your Restaurant