Our experts understand the true value of competent and disciplined personnel. These qualities are of particular importance to restaurant staff. The skills, professionalism, and politeness of employees have a significant impact on the popularity of the establishment, customer reviews and business profitability.

We offer our clients the opportunity to concentrate on the main thing - the development of the enterprise, and the selection of cooks, kitchen workers and other employees should be entrusted to professional recruiters. We guarantee that the candidates provided meet the stated requirements.

Methods for finding personnel for a restaurant

Depending on the tasks and needs of the customer, specialists use various techniques:

• standard staff selection for a restaurant. This format is used to search for managers, administrators, accountants;
• mass selection of waiters and other low-skilled workers;
• headhunting. This method is used to select a chef or professional sommelier.

In most cafes and restaurants, there is a fairly frequent need for new workers. This is due to high staff turnover. In this regard, regular selection of cooks, waiters and other employees is required. To implement such tasks, Perspektiva offers “Subscriber Service”. This format of cooperation allows you to quickly select staff for the restaurant. This service attracts customers with its convenience and opportunity to save money.

Help in creating your own HR department

Need staff for restaurants? We'll provide it now!

The Right Staff company offers you to lease employees for your restaurant. That is, simply - for rent. You will save significantly on job creation, since you will not have to hire workers and formalize them

The “Staff Leasing” service we offer is becoming increasingly popular, and for good reason: Right Staff will help provide your restaurant or cafe with the necessary personnel, but at the same time, the staff of your enterprise will remain the same and will not be unreasonably increased. After all, this could bring big losses in the future. You can hire as many workers as you need from us, and for any period of time – even for one day.

We have workers of all specialties

We offer you restaurant staff of any specialties. First of all, the most popular:

• waiters
• bartenders
• dishwashers
• cleaners
• cashiers.

We can also offer you qualified employees who will ensure the prosperity of your establishment. This:

• general cook
• hot shop cook
• cold shop cook
• administrator
• manager.

The cooperation scheme is very simple

1. just leave us a request to recruit staff for a restaurant
2. During the work process we will take into account all your requirements and wishes
3. we sign the contract - and the employees you need are completely at your disposal

Renting hotel staff: your benefits

Do not be afraid that the employees you lease will have their rights infringed, and you will face inevitable sanctions for this. Personnel leasing assumes that all employees are employed - that is, registered with the Right Staff company. This means that our clients can enjoy all the benefits of cooperation with us:

1. You don't have to register staff. There is no need to overload the HR department with unnecessary work - finding and recruiting employees is not your concern. We did all this for you
2. You don't have to pay taxes. Your accounting department will not have to prepare reports for new employees. All necessary fees and deductions are what our agency does
3. Dismissal is easy. You don't have to fill out a bunch of paperwork to part with an employee. He simply will not come to work on time, which is specified in the contract. And if the employee does not suit you, you do not have to put up with it or look for a suitable reason for dismissal. You just have to contact us
4. Labor conflicts are impossible. If you lease personnel, labor conflicts or disputes are excluded. You contact our company, and we will replace your unsuitable employee with a more hardworking or non-conflicting one.

The number of staff is easily regulated

There are restaurants or other catering establishments whose business is highly dependent on the season. For example, people are more likely to visit restaurants in the city center in summer than in winter - this is due to the tourist season. Therefore, if you need to increase the number of staff only for the summer, you can easily do this by designating the required number of staff for exactly three summer months.

A flexible approach to the number of hired workers allows you to reduce personnel costs by at least 44%. You save on employee salaries in the low season, and in the high season, on the contrary, employees will help you increase the company's profits. Thanks to personnel leasing, you will be able to quickly respond to the current situation in your enterprise and always make the right decisions. If you are thinking about how else to save on staff, check out another of our services – “Restaurant Staff Outsourcing”.

As the famous American manager Lee Iacocca wrote, “the most significant thing a manager can do is hire new workers for the business.”

The rapid growth and development of the chain of restaurants and cafes in Moscow did not take long to affect the labor market. Moreover, the trend is that the opening of new establishments is approached very thoughtfully and thoroughly, trying to insure oneself against various surprises. In order to receive a high income in the future, it is necessary to initially organize the business correctly: establish and launch the mechanism of the establishment, resolve the issue of supplying products, and select qualified personnel.

In the last two years, a lot of offers have been received from employers, but there are not enough specialists who meet their needs. One of the main reasons for this situation is the shortage of specialized educational institutions. Existing colleges produce very “raw” specialists, so many restaurateurs prefer to recruit people without experience and train them on the spot. This concerns the waiters. The situation with cooks is even more complicated: after all, they must have good professional skills.

The most frequently opened vacancies in the restaurant business today are waiters, cooks, and technical staff. In terms of the number of vacancies in the personnel press, the general picture of demand for restaurant professions is as follows: the first place is occupied by cooks, the second by waiters, and the third by bartenders. Among the most difficult candidates to find, restaurateurs cite the vacancies of waiter, cook, manager, chef and bartender. Thus, it can be seen that problems arise when recruiting staff at all levels.

The goal of the restaurant business is to make people happy. It is for this reason that a smart restaurant manager hires friendly, outgoing, cheerful people. It's difficult to teach people to be cheerful, so try to recognize this quality when interviewing potential employees. Another quality that restaurant workers should have is flexibility. Sales trends in the restaurant industry change frequently and dramatically, and staff must be able to keep their noses to the wind.

The restaurant business places special demands on the business and personal qualities of its employees. These are: excellent knowledge of one’s business, a desire to please, to serve the guest, to create a good mood, a feeling of celebration. This is also the ability to resolve any conflict, stress resistance, attention to people.

So what kind of employees do you need? The composition of the staff varies from restaurant to restaurant, depending on which employees are necessary for the successful functioning of the establishment.

In general, you will choose from the following categories:

• · Hostesses or hostmen greet visitors, seat them at tables, and also coordinate the work of various departments of the restaurant, ensuring that each visitor receives constant attention
• · Cashier collects payments, checks bills, takes phone calls
• · The chef prepares the dishes and, together with the manager, develops the menu
• Dishwashers and housekeeping staff keep equipment and items used by other personnel clean
• · The bartender prepares cocktails and serves visitors at the counter
• · The restaurant manager is responsible for all operations of the establishment
• · The bar manager is responsible for the operation of the bar

You will also need a small number of part-time employees. You will resort to their services when there is an influx of visitors or if one of the regular employees cannot go to work on their shift.

How the heart of your restaurant will beat depends on the abilities of your general manager and your chef.

Manager. Look for someone with experience in the restaurant business and make sure that experience is a good fit for your business. Your manager should have extensive experience in various areas, such as selecting suppliers, working with wholesalers, scheduling work, knowledge of opening and closing techniques, training staff, replenishing inventory and controlling costs, to name a few. Your manager must be willing and able to implement your restaurant's vision and command the respect of your employees with his leadership skills. A good manager must have communication skills and leadership abilities.

How to evaluate managers:

• · Ability to work with people: You are at risk of staff turnover if you do not find a manager who knows how to listen and find common language with people.
• · Honesty: This is an extremely important trait. Your manager will probably have unlimited access to money. And he will obviously have access to your assets, company secrets, personnel and business practices. That is why it is imperative to get recommendations from the manager and check them.
• · Goal Orientation: Set a goal - a manager must have sufficient energy and ability to achieve the goal.
• · Experience
• · Knowledge in the field of marketing and advertising: having such experience, although not required, is highly desirable. Of course, you can use the services of professionals, but even if someone else does all the main work, the manager must understand what is good and what is bad, what will work and what will not make any impression on the visitor.

Chef:

• · Practical experience (from 3-5 years)
• · Experience in opening restaurants from scratch, organizing kitchen work
• · Quality control of purchases and ready meals
• ·Calculation and accounting
• · Development and updating of menus, technological maps
• ·Knowledge of the cuisine
• · Recruitment and training of personnel.
• · Work with providers
• · Carrying out inventory
• · Optimization of technical processes
• · V/o special
• · Age up to 40 years
• · Responsibility, honesty, diligence, communication skills.

The cook or kitchen manager is one of the most important, if not the most important, person in a restaurant's management system. The chef's responsibilities include training kitchen staff and assigning responsibilities among these employees. There are enough good chefs on the labor market, but finding a professional who is not only a connoisseur of the kitchen, but also an expert in setting up and organizing the production process can be quite problematic.

Some employers tend to invite foreign chefs. It should be noted that this has its pros and cons. Restaurant owners are ready to “fork out” for an expensive foreign chef, since, in their opinion, only a bearer of the culture of a particular nation can thoroughly know the specifics of national cuisine. However, we should not forget that one of the greatest subtleties of the restaurant business is the adaptation of national cuisine to the Russian taste, and certainly not every “foreigner” will be able to cook taking into account the mentality of our compatriots. In addition, there is an opinion that specialists come to us from abroad who have not found a use for themselves in their homeland.

It can often be difficult to find a good sous chef whose responsibilities include complete management of the kitchen process. In fact, this is the production manager, the immediate deputy of the chief. The requirements for this specialist include specialized education, work experience, ability to create menus, management and costing skills. Age - from 25 to 45 years.

Waiter:

• · Experience, knowledge of the basics of service (from one year)
• · Education not lower than secondary specialized
• · Knowledge of foreign language
• · Special skills (experience serving banquets, buffets)
• · Sociability, ability to communicate with people, politeness, ease of learning.

In the early 90s, a certain trend emerged here. Workers spoiled by Soviet public catering were not hired into the new restaurants, relying on young people, even without any work experience. Today the situation has remained virtually unchanged. Preference is given to sociable young people with higher or incomplete higher education. Having a special education is encouraged, although not a requirement. Knowledge of a foreign language is necessary mainly for working in hotel restaurants. The requirements for waiters largely depend on the concept of the establishment. For example, Japanese restaurants prefer candidates with oriental appearance.

The contingent of this “professional” niche is young people from 18 to 25 years old, mostly students.

If we are talking about an elite restaurant or a hotel restaurant, then the mandatory requirements are work experience, highly developed communication skills, secondary specialized education, general erudition, and often knowledge of a foreign language. Increased demands are placed on appearance. Age limits can be up to 40 years.

After waiters, bartenders and hostesses are in second place in demand, although the latter do not change jobs as often as waiters. The requirements for a future bartender are not limited to suitable age and communication skills; These are supplemented by knowledge of beverages, primary financial reporting, and cash register skills.

An element of the establishment's prestige is the sommelier (wine specialist). Recruiters note that the demand for representatives of this profession is still far from widespread. However, any restaurant that claims to be an elite restaurant strives to acquire its own sommelier.

Kitchen worker:

• · Physical health
• · No bad habits
• · Cleanliness
• · Execution
• · Honesty

A kitchen worker must have a health certificate. No experience required. The advantage is given by physical health, cleanliness, diligence, and the absence of bad habits.

Each restaurant has its own “internal” team: cook, waiters, managers and people performing various functions in the establishment. You can’t do without them, but those professions that are not part of the “internal” team make no less of a contribution to the work of your enterprise. And unlike a chef or bartender, who can be hired much later, these professionals need to be made part of the team very early on.

It is necessary to include a professional lawyer on your team from the very beginning. He can let you know from the outset what liability your establishment may face in various cases, advise you on what permits and paperwork you need to obtain, and keep you abreast of any inevitable changes to local, state, and federal laws. .

You will have to make financial decisions, so it is important to have an accounting expert by your side at all times. Of course, you can easily use basic accounting computer programs that will help you solve all or most of your accounting issues. However, the capabilities of computer programs will not relieve you of the need to include a highly qualified accountant in your team.

You will most likely need the help of professionals in matters of marketing, advertising and PR. Representatives of the media can provide you with valuable information, offer interesting ideas, help promote your establishment in the market and help with the production of your promotional materials.

These requirements are the basis for hiring personnel.

To summarize, we can note that the demand for job seekers in the restaurant business is quite high, but there are not enough specialists who meet the needs of employers. Thus, today in the restaurant business the most in demand are specialists whose main capital is qualifications who are ready to act responsibly and professionally in standard and non-standard situations. In addition, in most restaurants, managers select personnel. And as mentioned above, as a rule, managers do not have special training in the field of personnel selection and, as a rule, limit themselves to one interview when selecting personnel. This creates a situation where the candidate undergoes an exclusively subjective assessment by the manager, which in most cases turns out to be ineffective.

Today TSPersonal is the most experienced restaurant staffing agency. In a week we will complete the franchise for the opening, and in a month we will bring you the best chef from provincial France.

Recruiting kitchen staff - how to find and how much to pay?

Waiter selection

The waiter is the face of the restaurant, the thread leading from the kitchen to the guest’s stomach. It is the waiter who is able to influence the size of the average check, the choice of dishes and drinks.

Waiters are divided into 2 types:

I- Young people who thoughtlessly accept the order and pay the guest. Such waiters work in inexpensive cafes and kebab houses.

II- Professionals - waiters who are able to understand, identify and further define the needs of the guest, suggest dishes and drinks that suit his mood - make a small feast for the soul.

The requirements for a waiter are simple

Endurance

- waiters are on their feet for 12 - 15 hours. And while preparing for the banquet, they have to do powerlifting - carrying heavy restaurant tables around the hall, twice a day. Strong forearm muscles allow them to serve up to 8 hot dishes at the same time. The waiters' sensitive, gutta-percha fingers allow them to serve beer to up to 10 guests at a time.

Good memory

- the waiter must easily remember what water and dish to bring to whom and at which table, and thoroughly know the composition and serving time of all menu dishes.

Knowledge of serving rules

- this knowledge is the easiest to test, however, even in this case it is better to prepare.

Bartender selection

Delicious cocktails are not yet a sign of a good bartender. The sign of a good bartender is an annual increase in turnover.

When hiring a bartender, ask relevant questions

• Bartender's goal?
• What cocktails does he know and their composition?
• How to increase the average check?

Theoretical knowledge of a bartender

• Why is dark beer dark? - Added, roasted malt or burnt caramel
• What is a digestif? - strong drinks consumed after eating
• What is an aperitif? - drinks with a strength of up to 20 degrees, consumed before eating
• What is tequila made from? - from agave cactus
• What is sake? - beer
• What colors are dry vermouths? - only white
• What drinks are distillates? - whiskey, vodka, gin
• At what temperature should dry wines be stored? 6-9 degrees, like in the chateau cellars

Sommelier selection

A professional sommelier thinks in “Tasks” and not “Responsibilities”, he is responsible for the profitability of the establishment in terms of wine sales. Taking into account the segment and status of the establishment, a professional sommelier creates a wine list for every taste, budget and occasion. Presses suppliers on terms of delivery. The sommelier works with guests, helps with the choice and, of course, sells them wine.

Sommelier competencies

— skills in developing a wine list, skills in working with suppliers, skills in working with guests, the ability to establish contact with the guest, identify needs and opportunities. Ability to negotiate and know the weaknesses of suppliers. Basic knowledge of marketing. Personal qualities: sociability, ability to easily establish contact with people, insight.

What to look for when choosing a sommelier

- an independent professional, thinks in “tasks” - it is necessary to evaluate the sommelier’s conceptual apparatus - “how he thinks”, “what tasks he sees for himself in his position”, “area of ​​responsibility”. Communication skills - the ability to establish contact and identify needs will be visible during the interview.

Sommelier salary

— restaurateurs fix their income in the region of 30-45 thousand, and apply bonuses or % of sales. It all depends on the location and level of tasks. Average income 50 - 100 tr. Although, in Moscow, there are several people with an income of more than 2000 euros.