Top Restaurant Hiring Tips

Ask any restaurant owner for  their main pain point and the likely response will be: staffing. Modern Restaurant Management (MRM) magazine asked hiring expert Sid Upadhyay, co-founder and CEO of Wizehire for his advice on best practices for hiring and retention. 

What do you see as key challenges of restaurant hiring right now? What are the biggest pain points and have they changed due to the pandemic?Hires are often not made by corporate staff but by front line managers at individual restaurants. For many, recruiting is a skill they’re not trained on and just one of a hundred tasks occupying their work day. Since the pandemic, businesses have had to cut staff to save costs, which has made hiring even more challenging.

Recruiting and hiring decisions are often made by managers at the store or restaurant level instead of by corporate recruiters. This gives a manager a small advantage in speed, but on a broader scale, busy hiring managers lack the time and training to compete…