About the staffing of the western restaurant!

Pastry chefs, chefs, bartenders.

There is one lobby supervisor each, and 3 waiters per 100 square meters Your store needs 15 people for 500 square meters But when you first open a store, you need to publicize, most people don't know your store, so 12 people are enough, if you ensure that multiple people buy goods, and about 20 people are needed to start the chef, these need to be carried out under your observation after opening the store, the lobby supervisor will give you some suggestions, how many waiters should be hired, and the height, body shape and physiognomy of the waiters need special attention It doesn't have to be a young handsome guy and a beautiful girl to be generous and decent, you don't need that kind of glamorous and amazing I hope these will help you Suggestions are suggestions, and the main implementation needs to be implemented by yourself Although you have a lobby supervisor, always remember that you are the ultimate manager Enrich yourself!!

Personnel arrangements are related to turnover.

Strictly speaking. It is related to the hourly turnover.

It is necessary to subdivide production and services.

Production needs to be in advance of the period.

The fitting period of the service.

Good luck.

Don't you have to hire a manager?

Ask the manager.