I know so many restaurants are still trying to deal with the Great Resignation, and restaurants are a tough challenge. This episode is a very simple approach to hiring. But first, let me share some realities. Volume is a huge problem - low cashflow makes it hard to hire anyone more, when you are already running low on Labor Costs. Tthe work needs to get done — no way around the fact that food, food prep, and serving a fantastic plate has no short cuts. Inflation is real, and people are feeling it.
So with those three realities, let’s address your hiring conundrum.
Have a job description
Have a job advertisement that promotes the job and shares the “why” of the job, and the “why” of your business.
Don’t rush the process.
4. Offer the job in a phone call and in an email. By this I mean add some formality to the process.
5. Make sure you have a training process in place. (First month version and up to 6 months of training…or continuous, help them feel engaged)
6. Last but def not least have productive job reviews.
CONCLUSION: This is not a silver bullet, I know it’s not easy to find people. The industry is having a huge shift. Be willing and able to make that shift and create a healthy environment. And if this stuff still doesn’t resonate, call me or email me. This is what I do.