The main methods of personnel search in the restaurant – recruiting or headhunting, and channels for obtaining information about applicants – specialized online resources, social networks, recruitment agencies, professional forums, media, universities, recommendations from other employees involved in this field.
Recruitment in a restaurant is carried out in several stages:
- opening a vacancy, determining the requirements for a specialist;
- collecting resumes;
- preliminary interviews by phone;
- Personal interview (biographic, structured, stress, situational, competency-based), questioning, testing, professional testing;
- reference check;
- interview with the supervisor;
- decision making.
When selecting personnel for a restaurant, special importance is given to such factors as the characteristics of the labor market, legislative regulations, the specifics of the company and its surroundings, and the location of the establishment. The greatest difficulty is caused by the recruitment of candidates for high managerial positions, and while the process of recruiting rank-and-file employees lasts 1-10 days, the selection of managers can take several months.
To reduce the time it takes to find the right specialists and to focus on running your core business, the difficult task of hiring top managers should be entrusted to specialized staffing agencies.