Finding the right staff for your restaurant is about creating a seamless dining experience that keeps guests coming back.
That’s easier said than done in an industry with one of the highest turnover rates and consistent staffing shortages . Hospitality is a skill that workers need to develop, so finding the right people can be a massive hurdle.
If you’re struggling with staffing, you’re not alone. A recent report from the National Restaurant Association shows that even though industry employment is up, 45% of operators need more employees to keep up with guest demands.
In this guide, we'll explore the critical aspects of restaurant staffing, from hiring the right people to practical tips for reducing turnover and ensuring high service quality. We'll also address common staffing challenges and provide actionable strategies to overcome them.
Why Is Restaurant Staffing Important? The right staff—and the right number of folks on your roster—has a massive influence on the success of your restaurant. Proper staffing ensures guests receive the best possible service, fostering loyalty and repeat business.
Every position matters, from hosts to cooks to bartenders. Every team member should be carefully vetted based on their experience and how well they cooperate with others. That way, you’ll ensure your restaurant functions smoothly, even during busy shifts.
Reducing Turnover Rates High turnover rates can disrupt service and increase training costs. In truth, the restaurant industry is one of the leading sectors regarding turnover rates. The nature of the job and a lack of long-term benefits lead to this issue, but there are ways to combat turnover at your restaurant.
By hiring the right people and fostering a positive work environment, restaurants can reduce turnover and maintain a stable, experienced team. A well-staffed restaurant also reduces burnout, as employees aren’t overworked, so your best hires will stay around longer.
Happy employees are also much more likely to refer their friends to apply to your restaurant, and research shows that referrals increase the hiring process, reduce turnover, and improve the quality of each hire.
Ensuring Service Quality Adequate staffing levels ensure efficiency and that each guest receives timely and attentive service, which enhances their overall dining experience. A positive guest experience encourages reviews and repeat visits and ultimately boosts your bottom line, so it’s an important element of proper staffing.
Building guest Loyalty Guests with positive experiences are likelier to return and recommend the restaurant to others. Good staffing ensures that each visit is as enjoyable as the last through consistent hospitality, food quality, and service. And in a year where restaurant competition is expected to grow , you should be doing everything you can to not only hire the best folks, but keep them around.
Increasing Profitability With the right number of staff, restaurants can operate smoothly during peak times. This leads to turning more tables and increasing sales without compromising service quality. To increase profitability long term, it’s necessary to invest in your staff by assuring your restaurant is a great place to work.
Common Restaurant Staffing Positions Restaurants have a variety of roles, each critical to the operation’s success. While good hospitality is necessary for each role, the other requirements can differ greatly. Here’s a breakdown of the most common positions:
Front-of-House Staff The front-of-house (FOH) team interacts directly with guests and is in charge of ensuring a pleasant experience. Several roles make up the FOH team and all consistently interface with guests. These folks must be friendly and approachable, capable of working in a fast-paced environment and juggling multiple responsibilities simultaneously.
Host / Hostess Hosts are your restaurant's frontline ambassadors. They’re in charge of greeting and seating guests, managing reservations, and taking to-go orders, but their most important role is being the face of your restaurant. They are the first person your guests see as they enter and the first person they talk to when they call, so their role is essential for positive guest experiences.
Waiter / Server Your servers take food and drink orders, serve guests throughout their meal, and handle payments. They will likely interact most with guests and often field complaints and compliments.
Bartender Bartenders prepare and serve drinks submitted by both servers and directly from guests. They speak with guests quite a bit as well and have to remember complex orders and seasonal beverages.
Bar Manager Your bar manager will oversee the bar’s operations, manage your bar inventory, and handle bar scheduling and hiring. Depending on the type of restaurant, the bar manager may also be in charge of entertainment.
Busser Bussers clear dishes and clean tables, assist servers with food running and maintain the overall cleanliness of your restaurant. They are often tasked with resetting tables after guests leave and helping restock supplies as the night goes on.
Back of House Staff The back-of-house (BOH) team works behind the scenes to prepare food and manage kitchen operations. They must be consistent in their preparation and cleanliness so that your kitchen can deliver quality food in a safe environment.
Executive Chef / Kitchen Manager The executive chef or kitchen manager leads the kitchen. They typically design your menu, manage your BOH staff, and oversee kitchen operations. They must maintain a safe and efficient work environment, be well-versed in health and safety standards, and promote teamwork.
Sous Chef This is the assistant to the executive chef. Their role emulates the executive chef, and they can step in whenever and wherever necessary. A sous chef supervises the kitchen staff and maintains inventory so the kitchen is always well stocked.
Line Cook The line cook prepares specific dishes and works at a particular station, such as the grill, the stove, or the fryer. They’re experienced in their craft, can remember various recipes, and cook every meal to perfection.
Prep Cook The prep cook prepares the ingredients for each recipe. From produce to sauces, the prep cook assists line cooks with everything they need to make delicious food.
Dishwasher The dishwasher cleans dishes, utensils, and kitchen equipment as needed. While it’s not the most glamorous job, it’s essential in a successful restaurant.
Other Restaurant Roles In addition to FOH and BOH staff, there are other positions, like managers, to consider when properly staffing your restaurant. Depending on the type of food you serve and the atmosphere you’re looking for, you may need even more folks than what we’ve laid out here.
General Manager The general manager oversees all restaurant operations. They are in charge of hiring and managing staff, maintaining guest satisfaction, making staffing decisions like when to cut, and ultimately ensuring that every shift goes smoothly.
Assistant Manager Your assistant manager will support the general manager and help with day-to-day operations. Managers are often the first in and the last out of your staff, so you want to make sure these people are primarily responsible.
How to Calculate Staffing Needs in a Restaurant Staffing needs vary depending on whether your restaurant is self-serve, casual, or fine dining. Here’s how to determine your staffing requirements.
List the roles you need, including FOH and BOH staff. Build out a sample schedule and tally how many individuals you’ll need to cover every shift. Compare your total shifts to your current staff to determine how many hires you need to make. Keep in mind overtime requirements as well as staff callouts or vacation time when you’re assessing your staffing needs. Having a few extra helpers on hand is always better than being short-staffed.
How Many Cooks Does a Restaurant Need? The number of cooks required—whether prep or line cooks—depends on the type of restaurant. For example, a fast-casual restaurant might need fewer cooks than a fine dining establishment, and a smaller restaurant might be safe with half the staff of a larger dining room. Here’s a general breakdown:
Fast Casual: 2-3 cooks.Casual Dining: 4-6 cooks.Fine Dining: 6-10+ cooks.How Many Waiters Does a Restaurant Need? The number of servers needed also varies by restaurant type and experience level. But generally, you can estimate one waiter per 5-7 tables during peak hours.
Common Challenges in Staffing a Restaurant Staffing your restaurant isn’t always as easy as putting up a “help wanted” sign in your window. Here’s how to address some of the most common staffing challenges:
Hiring the Right Staff Finding the right candidates can be tough, especially when looking at hard and soft skills. Use multiple recruitment channels to reach a wider pool of applicants. Additionally, ensure your hiring team is on the same page when identifying a great restaurant worker. This will ensure your entire staff, no matter who is hiring, is Grade A.
Onboarding and Training Effective onboarding and training are crucial for new hires. Develop a structured program that covers your restaurant’s policies, procedures, and guest service standards. Make sure you’re training your team on all restaurant tech during these first few days so they can keep the momentum up during busy periods.
Managing and Communicating Good communication is foundational to restaurant management. In addition to pre-shift meetings , consider holding regular staff meetings, providing feedback, and encouraging open communication to ensure everyone is on the same page.
Retaining Employees Retaining staff is critical for maintaining a stable and experienced team. To motivate and engage your staff, create a supportive work environment, offer competitive pay, and recognize employee achievements.
Pro tip: Read this article for a few ideas you can use to show your staff how much you appreciate them.
6 Tips for Effective Restaurant Staffing As you write your job descriptions, remember these tips to get the best folks on your roster.
1. Make Your Needs Clear Clearly define job roles and expectations in your job descriptions. This helps attract candidates who are well-suited for the position and reduces turnover. Make sure you acknowledge what a successful candidate looks like in the job description or interview.
2. Recruit in a Variety of Places Utilize different recruitment channels, such as job boards, social media, and employee referrals. You’ll cast a much wider net and be able to attract the right people much easier than hanging a sign in your window.
3. Look for the Right Skills and Attributes Identify the must-have hard and soft skills needed for each role. Look for candidates who have the necessary experience and can show that they are warm, friendly, and generally hospitable.
4. Ask the Right Questions Craft interview questions that reveal a candidate’s true potential. Ask about their experience, problem-solving skills, and how they handle stress. Some folks coming in for interviews might not have hospitality experience, so include more broad questions like, “Tell me about the restaurants you’ve worked in.”
5. Consider Trial Shifts Think about using trial shifts as part of your hiring process. This allows you to see how a candidate performs in a real work environment. It also lets you know how they’ll interact with your current team.
6. Set New Hires Up for Success Provide thorough onboarding and training to ensure new hires understand their roles and are equipped to succeed. Get them up to speed on your restaurant's technology , even if they won’t be using it every day.
How to Retain Your Restaurant Staff While it can be tough to overcome high turnover, you want to do your best to retain your restaurant staff. Here are a few ways to keep your employees happy and engaged.
Create a supportive environment: Foster a positive workplace culture where employees feel valued and respected. Everyone—from your managers to your cooks to your servers—should feel safe and comfortable at work.Consider work/life balance: Offer flexible scheduling and ensure employees have regular time off to recharge.Encourage good leadership: Provide strong, supportive leadership that inspires and motivates your team.Reward your staff: Show your staff that you care during the holidays and throughout the year. You can do this through small gifts when you notice team members going above and beyond, but you should also use rewards, like promotions and pay raises, to incentivize your staff to stay. Utilize technology: Streamline operations and reduce workload with innovative tools , which can help manage tasks and improve efficiency.Boosting Staff Productivity with Innovative Tech Staffing is a complex but critical aspect of running a successful restaurant . From hiring the right staff to training them to retaining them, every step plays a crucial role in delivering excellent guest service.
Innovative technology, like Slang AI, can serve as an invisible staff member, ensuring top-notch guest service and freeing up your staff to focus on what they do best.
Learn more about how Slang AI can enhance your restaurant operations and overall guest experience by signing up for a demo .
