Starting a new restaurant is an exciting opportunity, but building the right team can often be one of the biggest challenges. Good staff can make the difference between a one-time visitor and a loyal customer. From front-of-house service to kitchen support, finding reliable people who fit your restaurant’s style is essential.
With the hospitality industry still facing recruitment challenges, restaurant owners need to think carefully about the type of workers they hire. The best approach is usually a combination of contracted employees, part-time staff and students, depending on the size of the business and how predictable demand is.
Should You Hire Contracted Restaurant Staff?
Contracted employees are often the best option for important roles where experience and consistency matter. A restaurant manager, head waiter, experienced chef or supervisor can help create standards, train new employees and ensure customers receive the same quality of service every time.
“The main advantage of contracted staff is reliability,” explains Mike Saakyan, partner of new restaurant Jawny’s. “Contracted staff become part of the restaurant’s long-term team and are more likely to understand the brand, menu and customer expectations.”
“However, they also represent a bigger financial commitment because the business must cover ongoing wages, holiday pay, employer costs and training.”
For a new restaurant, hiring too many permanent employees too early can put pressure on cash flow. It is important to forecast busy periods and understand how many staff are genuinely needed before committing to a larger fixed team.
Using Part-Time Restaurant Workers for Flexibility
Part-time workers are often a practical choice for new restaurant ventures. They allow owners to increase staffing during evenings, weekends and busy seasons without carrying the cost of a full-time workforce.
Many restaurants rely on part-time waiters, bar staff and kitchen assistants because customer demand can change from week to week. A restaurant may need a larger team on Friday and Saturday nights but fewer people during quieter weekday services.
Part-time workers can also bring valuable experience from other hospitality businesses. Many people work across several venues during their careers, meaning a new restaurant can benefit from hiring people who already understand customer service.
Are Students a Good Option for Restaurant Jobs?
Students are another popular source of restaurant staff, especially in towns and cities with universities. They often look for flexible evening and weekend work, which matches the busiest hours for many restaurants.
Hiring students can be cost-effective and provide access to enthusiastic workers who are keen to gain experience. However, restaurant owners should plan for changes in availability during exams and university holidays.
A strong mix of students and experienced staff can work well. Students can support busy services, while senior employees provide guidance and maintain service standards.
How Much Does a Waiter Cost Per Hour?
The cost of hiring a waiter or waitress in the UK depends on location, experience and responsibilities. As a guide, many restaurants budget around £12 to £15 per hour for front-of-house staff, with many relying on tips, although experienced employees in major cities may expect more.
The legal minimum also affects staffing costs. From April 2026, the National Living Wage for workers aged 21 and over is £12.71 per hour, with lower rates applying to younger workers and apprentices. Restaurant owners should also consider additional employment costs such as National Insurance, holiday pay, uniforms and recruitment expenses.
Hospitality remains a major UK employer, with around 2.6 million jobs in the sector in 2025, representing 7.1% of all UK jobs. However, labour costs continue to be one of the biggest concerns for hospitality businesses.
Where to Find Restaurant Staff
Finding good restaurant employees requires more than simply posting a job advert. Many successful restaurants use hospitality recruitment websites, local community groups, social media and recommendations from existing employees.
Personal recommendations can be especially valuable because hospitality relies heavily on attitude, reliability and teamwork. A candidate with the right personality and willingness to learn can often become more valuable than someone with experience but a poor approach to customers.
Restaurant owners should also focus on creating a positive workplace. Staff are more likely to stay with businesses that offer fair pay, clear communication, training and opportunities to progress.
Building the Right Team for Long-Term Success
There is no single staffing model that works for every new restaurant. The best solution is usually a balanced approach that combines experienced contracted employees with flexible part-time workers and students.
A strong core team provides stability, while flexible staff help control costs during quieter periods. By planning recruitment carefully and understanding the true cost of employment, new restaurant owners can create a team that supports growth and delivers excellent service from day one.
