HR services include a range of essential functions aimed at efficiently managing restaurant staff and optimizing organizational processes. For a restaurant’s success, not only the quality of services is important, but also the presence of a professional and well-trained staff that ensures business stability and growth. ProReCa offers HR services tailored to the restaurant industry.

Recruitment

Recruitment is one of the most crucial processes in the restaurant business, as the team preparedness directly impacts the quality of services provided. Our HR team selects candidates according to specific requirements, considering the restaurant’s needs and work schedule.

Staffing and Scheduling

Creating a well-structured staffing plan is an essential process that ensures efficient staff distribution and organization. Our HR specialists develop appropriate staffing schedules, taking into account the restaurant’s workload and the number of employees. This process includes hiring both full-time and seasonal workers based on business needs.

Employee Training

Employee training plays a crucial role in improving business efficiency and enhancing service quality. The professional growth of employees and the acquisition of new skills contribute not only to salary increases but also to fostering a healthy and productive work environment.

Our company organizes various types of training, ranging from learning new food preparation technologies to mastering guest service standards and methods. Training courses include both theoretical lessons and practical sessions tailored to the company’s operational processes. This helps our partners maintain high-quality service standards.

Conducting Training Sessions

Training programs are designed considering the specifics of each restaurant and its field of activity. We develop specialized courses for different categories of employees, including chefs, service staff, managers, and others. Training topics may cover service quality improvement, effective customer interaction, management skill development, and kitchen workflow optimization.

The main goal of training sessions is not only to provide employees with new knowledge but also to develop their practical skills, ensuring high service standards and the efficient organization of restaurant operations.