Moreover, the dashboard also shows order analytics and the most sold menu items of your restaurant.
The admin can see the process and updates in the dashboard in real-time.
2. Stores
An admin cannot access the Website and Add-ons sections. Only the primary admin can access these sections
User
The user can only access the order panel of the assigned store. The order section is where the incoming orders will show. Usually, the kitchen staff or the waiters access this section to know more about the customers’ orders and update its status in real-time.
Note: A new admin or a new user can only be given access to a single store only.
How to add admins and users to your stores
Adding admins and users is made easy with MENU TIGER software. Here are the steps on how to add admins and users to your stores:
1. Go to the MENU TIGER website.
Types of employees to add in your restaurant business
As part of your restaurant’s growth, you need to hire the best and most effective staff for your business.
However, there are various restaurant staff roles you need to consider. The vital element to building a great team in your restaurant is to hire the right people to help you run your business.
Always remember that a restaurant can function if there is a dedicated team that is willing to help your restaurant grow.
Furthermore, there are two areas of operation in a restaurant – the Front of House and Back of House. These areas also correspond to the employees you need for your restaurant.
So, here are some basic tips you need to know about what types of employees you are going to employ for your restaurant business.
Front of House employees
The Front of House (FOH) represents areas that your restaurant customers have access to. It is where customers dine and enjoy their meals.
The areas covered by FOH employees include the dining area, bar, buffet area, and any other place where customers dine and order.
So here are restaurant staffs you need to have in your restaurant :
Restaurant manager
The restaurant manager oversees the managerial post of your restaurant operations. A manager handles restaurant operations, checks incoming orders, hires and manages employees, runs the payroll, and others.
Host
The host greets customers with welcoming hands upon entering your restaurant. They handle the table reservations and coordinate with guests.
Bartender
Bartenders usually hang out near the Bar area of your restaurant. They make quick and creative drinks for staff to serve to customers.
Bartenders should be able to tell customers what drinks your restaurant offers.
Server
Servers are your restaurant’s frontrunners. Once orders are fulfilled in the kitchen area, the servers will then deliver the meal orders of the customers.
Since MENU TIGER offers an interactive restaurant menu QR code to customers, servers no longer need to give out paperback menus to customers.
Busser
Bussers are responsible for clearing up the table after using. They are also responsible for setting up the restaurant tables.
Their task is to oversee that the table is well laid out with the complete utensils for guests to use.
Cashier
Cashiers are responsible for handling cash registers. MENU TIGER not only recommends cashless payments, but we also receive cash payments from customers with the use of POS integration systems.
Now that we have identified the FOH employees of your restaurant, let us proceed on to the Back of House employees of your restaurant.
Back of House employees
The Back of House refers to the back end of the restaurant operations. It includes areas like the kitchen, inventory spaces, and others.
This is a place where only restaurant staff are permitted to enter.
Here is a list of BOH employees you need for your restaurant:
Head Chef
The head chef is responsible for leading the entire kitchen operations. They are responsible for preparing the meals for customers.
Head chefs also assist kitchen staff in preparing and cooking meals. They also train new cooks, manage kitchen staff, and look after the restaurant’s inventory and stock purchases.
Cooks
Cooks do the preparation and initial cooking of meals being served in a restaurant. They assist the head chef in running kitchen operations.
Dishwasher
Dishwashers are responsible for maintaining dishes clean and ready to use for chefs in cooking and preparing. They also maintain the cleanliness of utensils used by customers.
Maintenance staff
The maintenance staff is responsible for maintaining cleanliness and proper hygiene inside the kitchen area. They help your restaurant maintain a neat environment for people to eat and work.
Now that you already know who you should hire in your business, you can now run a seamless restaurant operation with the help of your dedicated team.
Enjoy the 14-day trial of MENU TIGER today and explore the software’s features
Enjoy the features of MENU TIGER today. You can add admins and users to your restaurant. These staff will help your business operations run efficiently and effectively.
Restaurant staff help your business offer streamlined and tailored services to customers.
To know more about MENU TIGER, contact us today!
