For a small bar with 50 seats you will need to hire:
2 bartenders. Bartenders serve customers at the bar, prepare cocktails, are responsible for the cash register.
2 cooks. Chefs coordinate the kitchen, develop recipes and menus, control the cost of products, are responsible for cooking, food storage, work in one or more of the kitchen stations, depending on the distribution of responsibilities.
4 waiters. Waiters take orders in the hall, provide customer service, monitor cleanliness in the hall, serve the table, accept payment for the order, are well-versed in the menu and can give recommendations to visitors.
2 Housekeeping Dishwashers. Dishwashers are responsible for the use and maintenance of the dishwashing equipment, making sure the dishes, kitchen and hall are clean.
2 security guards. Security guards oversee public order and quickly deal with emergencies.
Accountants. An accountant keeps financial records of all operations and works remotely.
Administrator. The Administrator organizes the work process, hires and manages the staff, is responsible for marketing policy, monitors the profit/loss ratio, accepts and plans reservations and pre-orders, supervises the work of the staff.
Personnel requirements for the catering facility:
All employees must have health cards with appropriate markings;
All employees before admission to the workplace must be instructed, learn the safety instructions for the operation of equipment.
To improve the quality of service it is necessary to regularly certify the personnel and send them to improve their skills. To avoid staff turnover, it is necessary to establish a decent wage.