Published: April 2018

Hire These People in the Restaurant Industry

When trying to build a restaurant, various roles are crucial for success, from the manager down to hosts and dishwashers. A cohesive team ensures the customer gets their food on time, with staff working as a well-oiled machine. Flexibility is key, with employees stepping out of their defined roles to support the business during busy times. Here’s a detailed breakdown of the roles you need to fill and tips for hiring effectively:

Manager

The manager is often the most important hire, responsible for everything from supplier relationships to staff supervision. Look for candidates with prior management experience, leadership skills, and familiarity with small eateries over franchises.

Typical Salary: $42,000 (entry-level: $30,000–$35,000)
Key Traits: Leadership, multitasking, stress management

Chefs

Chefs should take ownership of the kitchen, menu, and overall food quality. Pay scales vary depending on the role:

Sous Chef: $30,000–$45,000 (up to $60,000 for top talent)
Head Chef: $50,000–$75,000 (up to six figures for renowned chefs)

Look for passion, creativity, and the ability to lead a kitchen team.

Cooks

Assess your kitchen’s demand to determine how many cooks you need. Full-time and part-time cooks can handle meal preparation and rushes effectively.

Pay: $550–$650 per week (hourly rates vary by region)
Focus on local culinary school graduates and those with experience in your cuisine style.

Serving Staff

Servers are the face of your restaurant, so hire individuals with excellent interpersonal skills and multitasking abilities. Experienced servers can train newcomers, creating a strong foundation for your team.

Wages: Minimum wage plus tips
Traits: Kindness, politeness, problem-solving skills

Hosting Staff

Hosts manage guest seating, phone inquiries, and cashier duties during peak hours. Small businesses can combine hosting with server roles to save costs.

Wages: Minimum wage
Skills: People-oriented, friendly demeanor

Dishwashers

Dishwashers keep your operation running smoothly by maintaining a steady supply of clean dishes and utensils.

Hire two part-time or one full-time dishwasher depending on your hours of operation.
Look for reliability and efficiency in candidates.

Buspersons

Buspersons clean tables, refill stations, and reset tables after guests leave. Train them alongside servers for seamless teamwork.

Wages: Minimum wage (servers typically share tips)
Best for: High school and college students

Bartenders

Bartenders are essential for restaurants with bars, ensuring quick service and quality drinks. Start with one main bartender and scale as needed.

Wages: $7–$12/hour plus tips (average total: $16/hour)
Skills: Efficiency, customer interaction, multitasking

Summary

By carefully hiring for these roles and fostering teamwork, you can create an efficient restaurant operation that delights customers and maximizes profitability. Develop training programs, monitor performance, and continually adapt your hiring strategy for long-term success.