At every successful restaurant, the staff and management are divided into two main areas—the front of the house and back of the house. Hosts and wait staff make up the "front lines" to the guest’s experience. Their cheerful demeanor and crisp attire leaves an excellent first impression. However, the chefs, cooks, dishwashers, and custodial staff keep the restaurant clean and guests fed behind the scenes. They, in some ways, provide the substance to the experience.
A church organization, similarly, ought to prioritize an excellent execution of the back of the house just as it does the front of the house to ensure that the congregation is cared for every step of the way. You might find our free guide to creating your church's volunteer agreements and job descriptions helpful as you shape these roles.
Here are three things to look for in these invaluable "back of the house" volunteers: