One of the common traits of a successful restaurant is a strong restaurant staff that works tirelessly to deliver top-notch service to the customers. Customers visiting a restaurant are not doing so simply for the food but for the experience and the service which is created by the right staff. However, with strict competition in the restaurant industry, high rentals, and rising costs, hiring the right staff and creating the correct human resource structure for restaurants still remains as one of the biggest challenges for restaurant owners. The restaurant industry is notorious for high employee attrition rates. Thus, it is important that you know the human resource plan of a restaurant, the different levels of staff requirement and their job descriptions, qualifications, and experience needed for each profile and the designated salary to offer while staffing. Read how to hire better for your restaurant here.
Human Resource Structure for Restaurants
In this article, we will have a look at the basic human resource structure for restaurants, various departments in a restaurant and job descriptions of each employee in the HR Plan.
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. Thus the human resource plan of your restaurant will be unique to your restaurant and its various departments. The employee count will depend upon the size of your establishment and the role and responsibilities of HR in your restaurant will vary according to the number of employees and their job descriptions.
For example, in QSR format there would be only three departments- Kitchen Staff, Managerial Staff and Delivery Staff. However, for a fine dining restaurant, all the five would be required. Further, each department has different requirements for employees which are briefly explained below.
1. Kitchen Staff
The kitchen is the heart of a restaurant. For smooth operations, a proper human resource structure is required. In this particular department, there are various levels such as Gourmet Chef(Head Chef), Sous Chef, Chef De Partie, Commis, and helpers. However, in formats like QSRs, takeaways and casual dining, the post of Head Chef and Sous Chef may not be required. Below is a chart that discusses and explains the different levels of the department, job profiles of different levels, qualification and experience required for each profile and the average salary of each post.
2. Managerial Staff
The second most important part of the human resource structure for restaurants 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 the right resources at the right time can help the restaurant to achieve efficiency, which can further help create 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 a chart explaining different job profiles, salary, qualifications and minimum experience required according to the HR Plan of a restaurant.
3. Floor Staff
Employees working in this department of your restaurant are the brand ambassadors of your restaurant, as they are the ones who are in a direct contact with the customers. Customers’ best and worst experience is 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 handles 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. Your bartenders can create a different kind of experience for your customers and add a fun element to the whole environment of your restaurant. It is thus important to have a separate department set for the Bar staff in your human resource plan for your restaurant. 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 and is an integral part of the human resource structure for restaurants. 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.