When a restaurant is first starting out, it runs on a relatively tight budget. That means that there’s not room for a number of opportunities that come along later in the game. As restaurants grow, however, the number of positions available grows along with them. These job opportunities provide openings for savvy workers to leave their current positions and find new ways to influence the company, making more money for themselves and helping to advance the restaurant at the same time.

Human Resources

A human resources department is an obvious choice for a big business, but it’s not necessarily one that you find in a small restaurant. As a restaurant grows, however, that human resources department serves several basic functions.

  • HR takes over the hiring process, selecting new employees that they believe will be a good fit for the growing restaurant.
  • HR is responsible for creating orientation programs that will make it easy for new members of staff to learn their responsibilities and become productive members of the team.
  • HR ensures that the restaurant is in compliance with rules and regulations across the industry, from the hours employees under the age of eighteen can work to the pumping rights of nursing mothers.
  • HR provides training for managers who may have to deal with sensitive issues.

Marketing

A new restaurant often does its marketing based on word of mouth, an ad in the local newspaper, and a few simple ads. As the restaurant expands, however, marketing takes on a whole new level. The marketing team is responsible for:

  • Creating and managing ad campaigns across a variety of channels.
  • Managing a social media presence for the restaurant.
  • Keeping the restaurant high in local search engine rankings.
  • Deciding what marketing opportunities are appropriate for the restaurant and which ones can be passed up.
  • Taking care of local sponsorship of teams, organizations, and charities that are important to individuals in the area.

Accounting

The bigger a restaurant grows, the more involved the finances become. What could be handled by the owner at the end of the night now requires help from a professional. That means someone who is able to:

  • Record sales and receipts at the end of each day.
  • Keeping up with profit and loss statements.
  • Understanding the weekly cost of food and labor.
  • Counting and computing inventory and controlling ordering practices in order to maximize profit without running out of critical items.

Accounting professionals help keep up with all the essential details of running the restaurant. It’s not just about keeping tallies of critical inventory and expenses; it’s also about managing resources effectively in order to get the results the restaurant needs to continue growing.

Payroll

Growing restaurants automatically have growing staff–and that means more employees to manage. Payroll helps cut down on the stress experienced by managers and other members of the team as they:

  • File time sheets and track the hours each member of staff has put in at the restaurant, from servers and hosts to chefs and managers.
  • Ensure that tax is being withheld accurately for every member of staff.
  • Take steps to ensure that every member of the staff is paid on time.

If you’re hoping to make a move within your current restaurant job as these positions begin to open up, having experience with the area you’re hoping to move to is helpful. Having experience in your restaurant, however, can be a serious bonus that will help you attain your employment goals. You already know how the restaurant works: its employees, its patterns, its habits. When you’re able to work with your existing managers or owners in order to fill a new position, you’ll find that your job opportunities soar. And, if you do want to move to a new establishment, check out the great jobs now live on Sirvo!

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