The first team sets the culture of a new venue, so hiring well matters more than hiring fast. Many operators hire for attitude, energy and values, then train skills, although key roles like head chef and general manager need proven experience. Clear job descriptions, fair pay, honest information about hours and a proper trial or interview process help attract good people. Every employer must carry out right-to-work checks before someone starts, because employing someone without the right to work can lead to heavy civil penalties.
New staff should get a written statement of their main terms from day one, and pay must meet at least the National Minimum Wage or National Living Wage. Paying fairly, with clear tips and service charge arrangements, builds trust early. Pre-opening training should cover the menu, systems, allergens, licensing responsibilities and the service style. The behaviour of leaders during the opening period will shape how the team treats guests and each other for years.
What we ask on the show
- What's the first quality you look for when hiring?
- Are unpaid trial shifts ever acceptable?
- How do you build a culture before the doors even open?
- Who's the first hire that made your venue work?