Summary

Date: Thursday, August 5
Time: 8:00am – 9:00am

Description

Selecting, training and retaining your restaurant’s staff has never been more difficult. COVID
19 has presented a marketplace that offers less availability and higher hourly wages. During
this session find out what you can do to overcome these obstacles.

  • Determining your proper opening staff levels
  • Creating position responsibilities and job descriptions
  • Where to find and how to promote to get the best applicants
  • Developing a selection process with interview format, questions and evaluations
  • Designing training materials and schedules that work for each position
Presenter: Chris Tripoli, has over 40 years of service in the hospitality industry as a designer, developer, owner and operator. He is the founder of A’La Carte Food Service Consulting Group. Before forming A’La Carte Food Service he helped developed Truluch’s Steak and Stone Crab Restaurant.