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Who should I recruit for a 500-square-meter hotpot restaurant?
I might give you a classification:
Chef: Generally, kitchens are contracted to others, depending on how you talk to others.
Reception and waiter: Generally, there is a waiter at tables 2-5, and there is a 1-2 greeter at the door.
Administration: cashier, finance, personnel, security, procurement, etc.
Cashier: Cashier is composed of 2-3 people.
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