The kitchen, food service and maintenance are the three operations that are covered in a restaurant schedule. It is advisable to have separate spreadsheets for these areas, and each should have the employee assignments, short description of each job, job period, and output expectations. Also include the name of the person who will be filling up the report and submitting it.
There should be an accurate and organized schedule in each of the area of the restaurant operations so that there is proper management of employees, control expenses thereby organizing the jobs.
It is suggested that you establish a rotating shifts in the work of the employees in your restaurant schedule. By managing the work hours of your employees like shift assignments, you are reducing your labor costs. Management can also schedule overlapping of work hours, like forming a skeleton group during dull business hours and another crew to work extended hours when it is peak hours. Rotating of employee schedules is also suggested so that workers can work extended hours every week. When there is a case of emergency leave of an employee, other employees can fill in the work shift of the absentee.
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Make it a point also that you make a restaurant schedule in purchasing and in paying obligations. By setting up the dates in paying rent, bills, electricity and so on, you are also guided in setting up dates in buying ingredients and other food supplies. You can schedule replenishment of your inventory during time of the week when you do not have to pay bills.
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It is also a good idea to create a restaurant schedule for a budget meeting with your staff. During this staff budget meetings, you and your staff can discuss and find ways to cut costs and thus improve your bottom figure. One idea could be changing suppliers to lesser cost suppliers, and this should have an agreement with your chef that you will still produce the same quality and flavour that your restaurant is known for.
Another suggestion is having a restaurant schedule of work for every employee. Assigning tasks on who are the people to open the restaurant in the morning is important, in the same way as assigning the crew who will prepare the restaurant when it opens. The jobs of these opening crew could be from mopping the floor, arrange chairs and tables to their places, set up the napkins, place mats and utensils on the tables, and placing the menu cards on the tables too. Should include in your schedule too to make the kitchen crew clean the utensils and other kitchen tools and equipment, and prepare the day’s ingredients.
Make also the assignments at the end of the day which are the opposites of the morning assignments.