A business is only as good as its people, and this is especially true for businesses in the hospitality industry. No restaurant owner wants to employ an inefficient chef de partie, a grumpy server, or a disorganized manager — or worse, suffer from a staff shortage .
According to Ray Camillo, CEO and founder of Blue Orbit Restaurant Consulting
Restaurant staffing needs vary depending on the mexico whatsapp number data nature of the establishment: quick-service restaurant, fine-dining restaurant, or hotel restaurant. We asked restaurant consultants about the functions and roles needed to run a healthy restaurant.
Directors
A restaurant management team should consist of five personality types . First, there should be a “ mayor ,” a kind of father or mother figure that everyone looks up to, Camillo says. “He’s usually the general manager.”
The ” mechanic ” type is able to fix problems, by how to implement it fixing an oven hood or pre-programming a cash register system . The ” supervisor ” type ensures discipline and order. The ” caregiver ” type is “someone who reassures the staff and makes them feel good; they worry when someone cg leads takes the day off,” says Ray Camillo. Finally, you need an ” observer ” who has eyes in the back of their head and notices immediately when a customer steals a bottle of wine or an employee quietly leaves a little too early.
In addition to general managers, assistant managers and supervisors, some larger restaurants also employ
An administrative officer dedicated to inventory management . “Some restaurants make the mistake of assigning food control to the least qualified person,” says Ray Camillo. “Some restaurants lose money by putting the wrong person in food control.”