Responsible Staff

How much of this is the responsibility of the staff really responsible and not the restaurant or gastronomic shop?
Recruitment Agency London have highly responsible staff.

The truth is that not many people like to hear is that: "Most of the time the fault of the owner". Surely this is not the answer awaits an owner and is not the one you will please, but let's look at some situations.

A clear example of the lack of leadership and organization in a restaurant is when things are not clean or in place. If you go into a place that is not as clean and tidy as you wish and daily complains about this with the staff, in the worst case you should consider disciplinary action, but almost certainly not has never contemplated.

Now, I do not say necessary punish personnel at every opportunity possible that does not answer. Actually what should be done is to consider whether enough is being motivator when proposing improvements and whether the order and organization of the tasks are "clear". If staff are not clear what to do, how and when, possibly our local is a disaster.

Staff Restaurant Business Requirement

Staffing Agency London needed in a staff restaurant business?

In a catering business the team is absolutely key.

Being a service business, staff performance in their interaction with the client part of the service itself.

What is usually placed in a catering business?

Obviously much it depends on the size of the room.

In a modern establishment with a certain volume of activity we can find the following positions.

As in any business, every person has a job, and the restaurant is no exception, especially in the aspect of the kitchen, as a total organization and commitment of workers is necessary for the results to be the best.

This person is responsible organization against the establishment, is responsible for planning and organizing all activities inside the restaurant, both in presentation of food and its preparation, coordinates and oversees all activities, including the preparation of drinks. Its objective is that the restaurant offers a quality service that customers leave satisfied.

It is also the person who is responsible for allocating the tables customers, it is responsible for providing the menu and bill customers; in some places it is known as the headwaiter.