Starting a restaurant is no easy venture, but this is why Miss Frog is back with some awesome tips to help you out. SO, your restaurant is built and is as fabulous as can be. Now it’s time to fill that baby up with staff so you can really get going. But “Miss Froggy” you cry, “I have no idea who to hire”. Life would be so hard if you didn’t have a Frog in your life. Thank goodness I’m here.
So let’s think of staff in a hierarchy-esque type way. Because when it really comes down to it, that’s exactly what it is, but all parts need to work in harmony to achieve success.
At the top of the food chain, we have the owner, which is most likely the person reading this. If you are planning on running a large scale restaurant, it’ll be imperative for you to delegate power, which most likely comes in the from of a general manager.
Under the general manager we most commonly have an assistant general manger and a chef/kitchen manager. Now here comes the confusing part…well not too confusing. I know you’re smart people. There’s different branches of employment under the managers I just named (Assistant general manger and chef/kitchen manager)
Under the assistant general manager is the FOH (front of house) manager and under the FOH manager there is the floor manager and bar manager. The floor manager manages waitstaff, bussers, food runners, host staff and cashiers. While the bar manager manages bartenders, cocktail servers and bar backs.
Now, under the chef/kitchen manager you’ll find the A.M. sous chef and the P.M. sous chef who both manage the same positions( line cooks, prep cooks and dish staff), but just at different times.
I have conveniently bolded all the positions you will most likely need to fill for your restaurant for all our scanners out there. Laziness is an art form.