Finding high-quality staff is very important, because the restaurant's reputation depends on its work. Careful selection should be applied not only to the search for a chef, but also to the rest of the staff. Restaurant employees must work as one cohesive mechanism and each employee must perform duties in his area of responsibility.
First you need to find a cook, because experienced professionals are often busy. Placing an ad and waiting for a specialist to call you is wrong. You should look specifically at: other institutions, qualification classes or an agency that specializes in finding restaurant staff. If you do not have experience in catering, the chef will be a good consultant when purchasing kitchen equipment. Often the very idea of opening a restaurant begins with the chef. It is possible that the chef was "imported" from abroad, in which case you need to remember how this chef may not be as popular as in the homeland.
Waiters are equally important. It is better to create good employees yourself to achieve results, they need regular training, team building and motivation. Lack of motivation reduces the quality of services, which can lead to the outflow of visitors. Thus, savings in employee wages can result in a loss of revenue.
