Priority directions of using HR technologies in the restaurant business

Staff in the restaurant business is considered an important part of the final product and, therefore, the quality of service at restaurant service enterprises depends on the skill and consciousness of their employees. In the modern restaurant business, only those restaurants that can offer their customers high-quality service can withstand a tough competition, which is impossible without professionally trained staff. In this regard, it remains an urgent task to develop and use modern staff technologies that, based on the world experience of management, would take into account the Russian specifics and features of the activities of enterprises in the restaurant business. The object of research is the personnel management system in the restaurant business. The subject of the research is the perspective directions of personnel technologies in Moscow’s restaurant industry. The article discusses current approaches to classifying the characteristics of HR technologies, their relationship with external and internal factors of the enterprise, stages of their development and implementation, problems and reasons for their “weak” implementation, and incentives that affect personnel of different generations. It also provides an overview of statistical data on the development of the restaurant market, the structure of offers of various cuisines in restaurants in the Moscow region, the level of remuneration for individual positions, and current requirements for the workforce in the restaurant business. The experience of implementing modern technologies in the restaurant sector is summarized.