Restaurant Staffing

[WinnisquamZ]

Originally Posted by Biggd

I've noticed two restaurants that I've frequented for the past ten years have lost their long-time bar tenders.
So yes, other establishments are stealing top producing employees.

Stealing is not the appropriate word to use. Giving one more opportunity for growth and income should always be welcomed. Those establishments losing “solid” employees have yet to learn from other’s mistakes. You must identify your “key” employees. It’s difficult as many business owners are out of touch with the daily day to day tasks and work environment.


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[Descant]

Over the years we have found that good wait staff and bartenders have their own following. Management knows that, esp. when folks call for reservations and ask to be "in A's section", or "who's tending bar tonight?" In a local case, not a chain but several restaurants are under one ownership (Not CM in this case). When they open something new, our favorite may move for two reasons. 1. He/she will bring some business with them. 2. They help train new staff in "the way we do things here." So it may not be apparent, but staff are moving but not leaving. This is certainly common in fast food chains where management may operate several stores. One friend in the restaurant business was schooled in culinary arts, but works out front because he can handle five tables when somebody else can only do three, and his table management means more turnover. "That's where the money is".

[Biggd]

Originally Posted by Descant

Over the years we have found that good wait staff and bartenders have their own following. Management knows that, esp. when folks call for reservations and ask to be "in A's section", or "who's tending bar tonight?" In a local case, not a chain but several restaurants are under one ownership (Not CM in this case). When they open something new, our favorite may move for two reasons. 1. He/she will bring some business with them. 2. They help train new staff in "the way we do things here." So it may not be apparent, but staff are moving but not leaving. This is certainly common in fast food chains where management may operate several stores. One friend in the restaurant business was schooled in culinary arts, but works out front because he can handle five tables when somebody else can only do three, and his table management means more turnover. "That's where the money is".

The two that I mentioned moved on to new establishments with new owners after being with them for over ten years, and I will follow them to their new restaurants as I think many others will also.

[John Mercier]

I can see the value of that, as long as the new establishment has a decent back room staff. Great service with under par food prep, I think would push some away.