Restaurateur Onboarding Checklist

Restaurateur Onboarding Process

Are you looking for help setting up a staff orientation process so that when your new Restaurateur starts their role, they can learn about their responsibilities and your company as quickly as possible? Whether you’re keen to use buddy onboarding, want to automate your Hospitality onboarding experience or just need an onboarding checklist for your new Restaurateur, you’re in the right place. We’ve put together a sample Restaurateur onboarding checklist below and have created onboarding templates & resources to help.

Restaurateur Onboarding Checklist

1. Orientation: The new restaurateur should attend an orientation session to familiarize themselves with the company’s mission, values, and culture. This task is typically performed by the HR department or a designated company representative.

2. Introduction to the team: The new restaurateur should be introduced to the entire team, including managers, chefs, servers, and other staff members. This task is usually performed by the restaurant manager or a senior team member.

3. Review of company policies and procedures: The new restaurateur should receive a comprehensive review of the company’s policies and procedures, including health and safety guidelines, food handling protocols, and customer service standards. This task is typically performed by the restaurant manager or a designated trainer.

4. Familiarization with the restaurant’s menu: The new restaurateur should spend time studying and familiarizing themselves with the restaurant’s menu, including the ingredients, preparation methods, and presentation. This task can be performed by the head chef or a senior member of the culinary team.

5. Training on point-of-sale (POS) systems: The new restaurateur should receive training on the restaurant’s point-of-sale system, including how to process orders, handle payments, and generate reports. This task is usually performed by the restaurant manager or a designated trainer.

6. Introduction to suppliers and vendors: The new restaurateur should be introduced to the restaurant’s suppliers and vendors, learning about the ordering process, delivery schedules, and quality control measures. This task is typically performed by the restaurant manager or a designated purchasing manager.

7. Shadowing experienced staff: The new restaurateur should spend time shadowing experienced staff members in various roles, such as servers, bartenders, and kitchen staff, to gain a better understanding of the day-to-day operations. This task can be coordinated by the restaurant manager or a designated trainer.

8. Review of financial management practices: The new restaurateur should receive training on the restaurant’s financial management practices, including budgeting, cost control, inventory management, and financial reporting. This task is typically performed by the restaurant manager or a designated financial controller.

9. Introduction to marketing and promotional strategies: The new restaurateur should be introduced to the restaurant’s marketing and promotional strategies, including social media campaigns, loyalty programs, and community outreach initiatives. This task can be performed by the marketing manager or a designated marketing team member.

10. Review of customer service standards: The new restaurateur should receive training on the restaurant’s customer service standards, including how to handle customer complaints, provide exceptional service, and build customer loyalty. This task is typically performed by the restaurant manager or a designated trainer.

11. Introduction to food safety and sanitation practices: The new restaurateur should undergo training on food safety and sanitation practices, including proper handling, storage, and preparation of food, as well as cleaning and sanitizing procedures. This task is usually performed by the head chef or a designated food safety officer.

12. Familiarization with local regulations and permits: The new restaurateur should become familiar with local regulations and permits required for operating a restaurant, such as health department inspections, liquor licenses, and zoning requirements. This task can be facilitated by the restaurant manager or a designated compliance officer.

13. Introduction to the restaurant’s technology systems: The new restaurateur should receive training on the restaurant’s technology systems, such as reservation management software, online ordering platforms, and inventory tracking systems. This task is typically performed by the restaurant manager or a designated IT specialist.

14. Review of employee benefits and policies: The new restaurateur should receive information about employee benefits, such as health insurance, retirement plans, and vacation policies, as well as any other relevant HR policies. This task is usually performed by the HR department or a designated HR representative.

15. Ongoing mentorship and support: The new restaurateur should be assigned a mentor or a senior team member who can provide ongoing guidance, support, and feedback as they settle into their role. This task can be coordinated by the restaurant manager or a designated mentorship program coordinator

Setting Up Your Employee Onboarding Process

From reading through the items in the example Restaurateur checklist above, you’ll now have an idea of how you can apply best practices to getting your new Restaurateur up to speed and working well in your Hospitality team. Scroll up to see the link to our onboarding templates & resources or get in touch to discuss getting help setting up your systems and processes in this area.