Although it can be one of the most meaningful and rewarding things you will ever do, opening your own restaurant takes guts. Starting a new business of any kind can be a challenging and a nerve-wracking idea, but the kind of business that will have immediate intense competition takes a special kind of entrepreneur. The risks and investments involved in opening a new establishment– both financial and personal– tend to scare most potential owners away before they actually begin the process.
But if you have what it takes to go against the competition, set yourself apart from the others and open up the soon-to-be hottest new restaurant in your area, you will need to hire the right people. In addition to a great location and a delicious menu, your restaurant staff will play a huge role in the initial success– or lack thereof– of your new spot. They will greet the guests, cook the food and be the face of your establishment to the public.
Planning Your Staff
Careful planning is needed in every element of opening a new business. You may spend years developing the menu and defining the right image for your establishment. You must also ensure that you secure funding and understand the federal, state and local laws in your area, especially if you plan to serve alcohol. It is also never too early to begin planning the staff for your new restaurant.
With that being said, the importance of hiring the right staff cannot be overstated. Not only should your staff be experienced and qualified in the industry, they should fit the kind of personality and attitude that will represent your brand. While the location and ambiance are important, it is the staff who will truly create the environment that guests remember after visiting your new restaurant.
You should not skimp on the costs for those who will run your new business, but you also should not have to put yourself into a financial hole to get the right people. As a general rule, your staffing costs should be around 25 to 35 percent of your total gross sales.
Hiring Your Staff
Once you have a basic idea of the kind of people you want, and you have a general structure for the size and cost of your staff, you can begin the actual interviewing and hiring.
The Manager
The most important hire you will make, your manager will run every aspect of your new establishment. He or she will be an extension of you as the owner, and your manager should be on the same page with you as far as your goals and how you would like the restaurant to run. You should look for someone with at least two years of restaurant managerial experience, ideally someone with experience in an establishment similar to your own.
The Chef
The second-most important position, your chef may be the main attraction for your new spot. Creativity, flexibility and a strong work ethic are all important qualities in a good chef. You want someone who can develop and enhance your menu, as well as be able to adapt to any changes. Experience is obviously a plus, but talent is the most important aspect here.
The Servers
Servers are a crucial aspect of your restaurant, as they will provide the direct contact with the guests and be the face of your new establishment. You want great personality, work-ethic, experience and flexibility. The number of waiters/waitresses you will need depends on the number of tables you have, but it is better to be over-staffed than vice-versa.
The Cooks
The cooks will serve as the backbone of the back-house. They should be flexible and hard-working with the ability to complete multiple tasks. Salary will depend largely on the experience, and the number you need will depend on the size of your restaurant.
Additional Staff
Bartenders, bussers, hosting staff and others may be required depending on the needs of your restaurant, and you may need to bring more people on as your business grows. Just remember that the success of your new business is completely in the hands of your staff, and you should always choose them carefully.
