Australian Restaurant skilled employees

BCOMEX INTERNATIONAL HRS 

Contact for recruitment Email - bcomexhrs@bleogroups.com/ Tel: +84 907566247

Introduction: Bcomex international hrs, Our collaboration between training and professional development has been developed since 2008 in southern Vietnam. We understand that when you hire an employee, he or she should be able to do the job and not hire a candidate whose internship is too long at your company. With uncompromising results from job interns at your company. That is extremely wasting your time and energy organizing. We also know what business owners believe in us to be professional and always adapt to a variety of workers' situations and situations, from which Bcomex international Hrs formulates an equivalent formula. To ensure stable personnel for your business. Listen and understand, change and commit, systematically create sustainable values, without rush. Bcomex international hrs believes in professional value to form a chain, thereby increasing labor productivity, increasing quality, lowering costs and promoting competition in the market.

There are several types of restaurant business personnel: managers, cooks, servers, salespeople, dishwashers, hosts and bartenders. Each has a specific function and contributes to the operation of the restaurant. When your restaurant is still new, you may find that some tasks will change from one type to another. For example, the manager can double as a server and the server can also connect the tables. In a very small activity, you and your family can play some of these roles. Because of this, be sure to hire people who demonstrate flexible readiness in their mission.

Your payroll costs, including your own and your manager's salaries, should account for about 25 to 35 percent of your total sales. If your salary costs are higher than 35% of your total revenue, you should try to cut those costs or increase your revenue.

Manager

The most important employee in many restaurants is the manager. They can help you with your duties or handle them completely if you plan to become an absentee owner.

Your best candidate for the job will run a restaurant in your area and will be familiar with local purchasing sources, suppliers and purchasing methods. A manager should be able to open and close restaurants; buy food and drinks; open cash register (s); inventory tracking; staff training and management; agreement with supplier; building and implementing marketing strategies; and handle other miscellaneous tasks. In addition to these responsibilities, managers must reflect the style and personality of your restaurant. Do not hire a cowboy to manage your dining establishment.

A good manager should have at least three years of unmanaged restaurant experience beyond two years of management experience. It is best to hire a manager who has a background in small restaurants because this type of person will know how to run a non-company restaurant. As a rule, restaurant chains buy in bulk from central suppliers, which means chain managers may not have the buying experience your operations require.

You will also want a manager with leadership skills and the ability to supervise personnel in the kitchen, service area, hotel entrance, bar, living room and restroom, and also can lead customers. Feel welcome and comfortable.

Restaurant managers often work 50 to 60 hours a week - which can contribute to a high rate of exhaustion. To combat exhaustion and reduce sales, be careful not to overwork your manager and make sure they have enough time to relax.

To get the quality of manager you want, you'll have to pay a lot of money. The average salary for a restaurant manager in the United States is $ 42,387. Depending on your position, it is expected to pay seasoned managers between $ 35,000 and $ 60,000 a year, plus a percentage of sales. The new manager will earn $ 30,000 to $ 35,000 but will not have the skills of a more experienced candidate. If you are unable to offer high salaries, make a profit-sharing agreement; This is a great way to hire good people and motivate them to help you build a successful restaurant.

Chef

At some restaurants, the star attraction is a chef. A top chef creates their own culinary masterpieces for you to serve, and some know how to make or break a restaurant's success. There are actually several types of cooks and their salaries depend on the experience, location, training (like cooking school) and benefit packages offered. For example, baking chefs can start at around $ 28,000 per year and can find executive pastry chefs, with an average salary of just over $ 60,000. A sous chef, who is second behind the executive chef and oversees what's going on in the kitchen, will usually start under $ 30,000 but move up the ladder. The median income for sous chefs is $ 44,436, while top sous chefs earn nearly $ 60,000.

Executive chefs typically earn between $ 53,000 and $ 76,000, with an average salary of $ 62,759. Of course, famous star chefs can earn six numbers. Such higher numbers are often provided by five-star hotels and restaurants in major cities.

Chef

When you start, you will probably need three chefs - two full-time and one part-time. One of the full-time cooks should work day, and the other should work the evening. Part-time cooks will help during peak hours, such as weekend rushes, and can work as an online chef, making simple preparations, in slower times. Full-time cooks can also take care of preparing food before the restaurant opens, during slow periods and after the restaurant is closed.

Hire your chef according to the type of restaurant you want. If your goal is a four-star dining establishment, you'll want to hire a chef instead of a short-term chef. If you plan to have an interesting and extensive dessert menu, you may want to hire a pastry chef. Cooking schools can often give you the best in business, but look around and place ads on paper before you hire. Customers will become managers only if they know they can expect the best every time they eat at your restaurant - and to provide that, you need top chefs and chefs.

Salary for chefs varies depending on your level of experience and menu. If you have a fairly complex menu that requires an experienced chef, you can pay anywhere from $ 575 to $ 650 a week. You can pay part-time cooking on an hourly basis; Check around to see what is the go rate in your area. University students can be good part-time cooks.

Dishwasher

As the job title implies, the dishwasher keeps clean the dishes available in your restaurant. You might be able to get it by two part-time dishwashers, one working the afternoon shift and the second including the evening shift. If you are open for breakfast, you can go with one full-time employee and one part-time or three part-time dishwashers. It is expected to pay the minimum wage for the minimum wage plus $ 1.50 an hour.

Staff

Finding the right service staff is just as important as finding the right manager. Servers are the ones that your customers will have the most interaction with, so they have to make a good impression to keep customers coming back. The server must be able to work well under pressure, meeting the needs of customers at some tables while maintaining a positive and pleasant attitude.

In general, there are only twice a day for Waitstaff: very slow and very busy. Your staff schedule is consistent. For example, lunch time usually starts around 11:30 am and continues until 1:30 or 2:00 pm Restaurants often slow down until the dinner crowd begins to arrive around 5:30 until 6:00 pm Volume will usually start slowly at around 8 pm This is why some restaurants are only open during lunch and dinner times. During the slow time, your service staff can handle other tasks, such as filling up the spice box.

When your restaurant is new, you may just want to hire experienced servers so you don't have to expand your training. Servers are the front line of your operation. You can pay them the minimum wage (or less because they give a tip) and risk them leaving anytime or you can try to take a step forward in competition, paying a little extra. and have a staff member to help you grow your reputation. Then, when you are established, you should develop a training program to help your employees understand your philosophy and the image you want to show.

Bartender

If you have a small bar in your restaurant and it's only open at night, a bartender, with a few backups available, will probably suffice. Never rely solely on one person; If something happens and they can't come in, you could lose your business at night. If you want to make a good business out of a bar, you'll need two bartenders - one full-time and one part-time to assist in peak times. If your bar attracts customers during lunch and dinner, you will need two or three baristas, or you can try combining a full-time barista or bar manager. , plus two or three part-time helpers.

Baristas start the day by preparing the bar, which includes seasoning and mixer preparation for the day as well as ordering supplies. The bartender also needs to check the wine requisition and wine inventory and reset the bar. If you use a computerized inventory management and beverage distribution system, the barista will check the meter and pull out the necessary bottles.

The night bartender will close the bar. The last call for drinks should take place 30 minutes before the legal closing time. The closing process usually involves packing the decorations and placing them in the fridge, wiping down bar and stool areas and putting back the bar.

It is important to find a bartender, who knows how to pour regular, famous drinks as well as special requirements. Experienced baristas can speak small and relate to each person while making some drink orders in their heads. They also know when to stop drinking drinks for drunk customers and call taxis or other transportation to get those customers home. Bartenders are usually paid by the hour, usually $ 7 to $ 11 an hour plus a tip, according to the Bureau of Labor Statistics, which earns them up to $ 16 per hour.

Health & Physical Condition: IOM Medical Examination (International Medical Review Agency), High Stability

Nationality: Vietnam, Cambodia, Philippines

Discipline & compliance: Receive orders & make orders when needed

Occupational experience: 03 years minimum for this candidate

Quantity provided once: 02 candidates

Recruitment process:

Step 01: Discover & meet us

Step 02: Make a plan for your recruitment

Step 03: Interview & filter candidates

Step 04: Training corporate culture

Step 05: Receiving Candidates

Our Videos: See about us

Recruitment contact:

- Email: bcomexhrs@bleogroups.com

- Tel: +84907566547

- Twister: bleogroups

- Facebook: bleo corp

- Website: bleogroups.com

Bcomex international hrs commitment

1. Provide the quantity as registered by your business

2. Provide the first year of registration for new businesses for free

3. Candidates working at least 02 years in your company, our candidates will work for you continuously for at least 02 years

4. Only provide the Candidate who has passed the test, We coordinate with the schools in Australia, Canada, South Korea to train additional skills for the candidate, to ensure the professionalism of the candidate. .

5. The ability to quickly replace candidates in case of necessity