Front of House Hiring Kitchen Safety Recruiting 
7 Shifts
JANUARY 31, 2024
You're responsible for tactical duties like training new hires, conducting performance reviews, disciplining rule breakers and poor performers, and handling compensation changes—in addition to more interpersonal tasks like mentorship and ensuring professional growth. This part of the job is arguably the most multi-faceted.
Ken Burgin
FEBRUARY 13, 2024
Applicants may wonder about the restaurant’s culinary direction, commitment to sustainability, sourcing ingredients, and how innovation is balanced with tradition in the kitchen. What is the kitchen’s work culture like? How are creativity and input from the kitchen staff valued?
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7 Shifts
JANUARY 31, 2024
You're responsible for tactical duties like training new hires, conducting performance reviews, disciplining rule breakers and poor performers, and handling compensation changes—in addition to more interpersonal tasks like mentorship and ensuring professional growth. This part of the job is arguably the most multi-faceted.
Modern Restaurant Management
JUNE 3, 2021
Kitchen and front-of-house employees are simply harder to find. Prioritize health and safety : At the height of the pandemic, most restaurants enacted measures to protect employees and customers, such as blocking off every other table, requiring masks and erecting plastic barriers between tables and at the bar.
Lavu
SEPTEMBER 29, 2023
million, while the number of hires was 1.3 million, while the number of hires was 1.3 This means that there were 600,000 more job openings than hires in the food services and drinking places industry in July 2023. This statistic is based on a survey of restaurant operators conducted in January 2023.
Modern Restaurant Management
DECEMBER 16, 2021
Tackle the Labor Shortage with Hiring Incentives. While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. Restaurant operators once again find themselves refocusing priorities and altering their plans for 2022.
The Restaurant Times
JUNE 30, 2021
A restaurant primarily has two types of operations – front of the house and back of the house. The front of the house refers to anything the customer interacts with, be it the waiting staff, the dining arrangement, lobby area, etc. A restaurant manager, however, has multifaceted responsibilities.
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