Oumeul

When you're hiring a restaurant, the difference between good and mediocre shows in the details most people don't think about until something goes wrong. Does the kitchen understand mise en place, or does food go out when they feel like it? Can they source consistent product, or are there excuses every second week? A competent kitchen manager plans for load shedding, has backup systems, keeps a tight ship. Front-of-house matters equally: staff who know the menu, who remember what you drank last time, who read the room and don't interrupt mid-conversation. Experience looks like knowing your margins, managing waste, training people so they stay. In George, where word of mouth travels fast, a restaurant that gets basics right builds a reputation that draws people back for years, not just months.