It's nothing new to recruit hourly workers in fast food, but information about Chinese dinners and hotels recruiting hourly workers also appears frequently. Some restaurants not only stipulate the age, but also stipulate the lower limit of the height of hourly workers, and the admission must pass the interview. In addition to dinner, many places are also frequently recruiting banquet hourly workers.

The shortage of workers in the catering industry has become a common problem in the industry. Faced with the difficulty in recruiting workers, many restaurants use hourly workers instead of waiters to ensure the normal operation of restaurants. So it is inevitable that one will appear? Regular army? Drive a group? A miscellaneous army? Work situation.

when hourly workers become? Main force? Although it has solved the urgent need, it is also full of dangers. As a manager, you should pay more attention to prevent accidents from happening.

Relatively speaking, hourly workers also have many problems. The first is inexperience and unskilled service; At the same time, I was unstable. After working for a week or two, I just quit when I was a little comfortable.

many restaurant managers also realize that it is a stopgap measure to use hourly workers, but there is no way but to use them. Unlike formal waiters in restaurants, hourly workers are more susceptible to changes in the environment. The long-term flow of hourly workers will bring unstable psychology to customers, affect the mood of formal employees in restaurants, and cause the loss of formal employees.

Catering service is a standardized and humanized service process, which has a great influence on diners. Most hourly workers are novices who have no experience in restaurant service. They have a weak sense of service and don't know how to communicate effectively with guests in order to achieve the purpose of promoting sales and connecting feelings. Hourly workers have limited working time in restaurants. For these novices who don't know the service skills, restaurant service becomes ordering, serving, checking out and collecting tables. Without the participation of full-time waiters, it is easy to cause conflicts with guests and affect the quality of restaurant service.

The hourly workers and the regular staff of the restaurant constitute the service talent team of the restaurant. With the increase and mobility of hourly workers, the restaurant should constantly recruit and train. Hourly workers will resign after working in the restaurant for a few months. Some hourly workers will resign after working in the restaurant for a few days, and they will leave after getting familiar with it. They have to recruit and retrain, which increases the workload of the old waiters. In human resource management, there is no time to improve the career planning of restaurant service personnel, service in training, personnel promotion and so on. This will cause the boredom of regular employees and become another incentive for employee mobility. ;