Restaurant Staffing Guide

Restaurant Staffing Guide

Overview

  • There are several categories of personnel in the restaurant business including managers, cooks, servers, buspersons, dishwashers, hosts, and bartenders.
  • Each position has a specific function which contributes to the operation of the restaurant.
  • In new restaurants, duties may overlap between categories, and family members may assume multiple roles.
  • Flexibility in duties is a key trait to look for when hiring.
  • Payroll costs, including manager salaries should be about 2525 to 3535 percent of total gross sales. If it is more than 3535, cut costs or increase sales.

Restaurant Manager

  • The manager is the most important employee, especially for absentee owners.
  • A good manager should be familiar with local resources.
  • Manager Responsibilities:
    • Opening and closing the restaurant.
    • Purchasing food and beverages.
    • Managing cash registers.
    • Tracking inventory.
    • Training and managing staff.
    • Working with suppliers.
    • Marketing strategy: developing and implementing.
  • Beyond responsibilities, the manager should reflect the style of the restaurant.
  • The best manager candidate will have 3 years of non-management and 2 years of managerial restaurant experience.
  • Small restaurant backgrounds are often better than chain backgrounds because they're more likely to know how to run a non-corporate eatery.
  • Managers need the ability to supervise personnel in all areas.
  • Restaurant managers often work 5050 to 6060 hours a week, which can lead to burnout.
    • Avoid overworking managers and guarantee them time off to relax.
  • Manager Salary:
    • Median salary in the United States is $42,387.
    • Experienced managers can earn $35,000 to $60,000 per year plus a percentage of sales, depending on location.
    • Entry-level managers earn $30,000 to $35,000, but lack experience.
    • Profit-sharing arrangements can attract and motivate quality staff.

Chefs

  • Chefs can be a star attraction and impact the success of a restaurant.
  • Salary depends on experience, location, training, and benefits.
  • Different Chef Types:
    • Pastry Chef:
      • Starting salary: ~$28,000 per year.
      • Executive Pastry Chef median salary: > $60,000.
    • Sous Chef:
      • Starting salary: < $30,000.
      • Median income: $44,436.
      • Top sous chefs earn close to $60,000.
    • Executive Chef:
      • Typical earnings: $53,000 to $76,000.
      • Median salary: $62,759.
    • Star Chefs:
      • Can earn six figures, especially in five-star establishments in large cities.

Cooks

  • Initially, three cooks are often needed: two full-time and one part-time.
    • One full-time cook for days and one for evenings.
    • Part-time cook assists during peak hours and can perform simple preparation during slower periods.
  • Full-time cooks handle food preparation before opening, during slow times, and after closing.
  • Hire cooks according to the restaurant type and menu. Cooking schools can be a good resource.
  • Consistency is key.

Cook Salaries

  • Salaries vary with experience and menu complexity.
  • Complex menus may require paying 575575 to 650650 a week.
  • Part-time can be paid on an hourly basis; check the local rate.
  • College students can be good part-time cooks.

Dishwashers

  • Dishwashers maintain the availability of clean dishes.
  • Staffing:
    • Two part-time dishwashers for lunch and dinner shifts.
    • If open for breakfast, either one full-time and one part-time or three part-time dishwashers.
  • Pay is typically minimum wage to minimum wage + $1.50 per hour.

Serving Staff

  • Servers are crucial for customer interaction and repeat business.
  • Servers need to work well under pressure and maintain a pleasant attitude.
  • Busy and slow times during the day need to be accounted for concerning staffing needs.
    • Lunch rush: ~11:3011:30 a.m. to 1:30−2:001:30 - 2:00 p.m.
    • Dinner crowd: ~5:305:30 to 6:006:00 p.m., slowing around 88 p.m.
  • During slow periods, waitstaff can perform other duties.
Server Staffing
  • New restaurants may want experienced servers initially to minimize training.
  • Better pay may result in better staff and reputation.
  • Establish a training program to teach your philosophy and image.

Hosting Staff

  • Hosts seat guests, take reservations, and sometimes act as cashiers.
  • Part-time hosts during busy periods, with waitstaff or managers covering during slow times.
  • Hire people-oriented, organized individuals.
  • Students are great hosts.
  • Pay typically ranges from minimum wage to slightly higher.

Buspersons

  • Buspersons set up and clear tables and fill water glasses.
  • They need to be assigned to stations and work with waitstaff as a team.
  • Training should include refilling water glasses and maintaining condiment containers.
  • Part-timers during peak periods.
  • High school & college students are great buspersons.
  • Earn minimum wage plus a portion of the tips received by servers they assist.

Bartenders

  • If there is a small bar that is only open at night, 1 bartender should be sufficient.
  • However, always have backups in case people call out.
  • Otherwise, staffing depends on business volume during lunch and dinner periods.
    • Two bartenders minimum is ideal.
  • Bartender duties include prepping the bar, ordering supplies, checking inventory, and potentially using a computerized beverage-dispensing system.
  • Closing duties: packaging garnishes, wiping down the bar, and restocking.
  • Experienced bartenders should be able to pour standard drinks and handle special requests, while also showing great customer service.
  • They should also know when to stop serving alcohol to intoxicated individuals.
  • Bartenders are usually paid an hourly wage, often 77 to 1111 per hour plus tips, or typically $16 per hour.