The success of a restaurant depends heavily on the quality of its staff, from the welcome guests receive at the door to the speed and quality of service throughout their visit.
Choosing between contracted staff, part-time employees and students requires careful planning, especially when managing costs in the early stages.
Hiring permanent vs part-time staff
One of the first decisions a new restaurant owner needs to make is whether to hire permanent contracted employees or build a more flexible team. Contracted staff can provide stability and consistency, especially with a new restaurant launch such as Jawny’s where people are trying to find their feet.
Contracted staff for key roles such as restaurant managers, head chefs and experienced waiters. Having reliable team members who understand the brand and standards helps create a better customer experience. However, contracted employees also come with higher ongoing costs, including holiday pay, National Insurance contributions and other employment responsibilities.
For restaurants that are still building their customer base, part-time workers can offer a more flexible solution. Part-time staff allow owners to increase or reduce staffing levels depending on busy periods, weekends or seasonal demand.
This approach is particularly useful for new ventures that may not yet know exactly how many employees they need. Many successful restaurants combine a small core team of contracted staff with part-time workers to maintain flexibility.
Using students as waiters for your new restaurant
Students are another popular option for restaurant staffing, especially in cities with universities. Students often look for evening, weekend and holiday work, making them a good match for hospitality businesses. They can be enthusiastic, adaptable and available during the busiest service periods.
However, restaurant owners should consider that students may have limited availability during exam periods and may not always provide long-term commitment.
What is the cost of hiring restaurant staff?
The cost of hiring restaurant staff will depend on experience, location and the type of contract. In the UK, a typical waiter or waitress may cost a restaurant around £12 to £15 per hour when paying market rates, although this can vary depending on the area and whether the person has previous experience, although many will rely on tips to bump this up.
Employers also need to consider additional costs such as recruitment, training, uniforms and payroll expenses. According to industry estimates, labour costs can account for around 30% to 35% of a restaurant’s total operating costs, making staffing decisions one of the most important financial considerations for a new business.
Finding good restaurant staff requires more than simply posting a job advert. Many restaurant owners use hospitality recruitment websites, local job boards, social media and recommendations from people already working in the industry. A strong reputation as an employer can also make a significant difference, as skilled hospitality workers often choose businesses that offer fair pay, good working conditions and opportunities to progress.
Training should also be a priority when hiring a new team. Even experienced restaurant workers need to understand your menu, service style and expectations. Investing time in onboarding can improve customer satisfaction and reduce staff turnover. This is particularly important because the hospitality sector has historically faced high staff movement, with many workers changing jobs regularly.
For a new restaurant venture, the best staffing approach is usually a balanced one. A small number of experienced contracted employees can provide leadership, while part-time workers and students can help manage busy services without creating unnecessary fixed costs. By carefully planning staffing levels and focusing on creating a positive working environment, restaurant owners can build a team that supports long-term growth and delivers a memorable experience for customers.