HomeManagementStaff7 Simple Hacks To Manage Restaurant Staff Schedule

7 Simple Hacks To Manage Restaurant Staff Schedule

The hotel business is a place where creating a solid restaurant staff schedule feels nothing less than playing a game of chess. You have to carefully divide shifts in a way that at no particular time of the day, does your restaurant’s food quality, staff performance or customer service gets compromised. A lot of people have not yet understood the importance of creating an effective staffing plan, and hence their business suffers in ways they don’t quite know yet.

Managing a restaurant staff schedule has a big impact on your daily operations and, ultimately, your total revenue generation. As a result, there are a few things you must consider in order to effectively manage your restaurant staff.

How to manage my restaurant staff schedule?
Cross-training your staff is a very cost-saving hack for new businesses.

Guidelines For Making a Restaurant Staff Schedule

1. Cross-Training Employees

If there is an emergency or if an employee is away from work for any reason, a coworker who has received cross-training can take over. 

Waiters who have additional training in food preparation and who can assist chefs in the kitchen are more likely to be able to provide clients with a varied menu and respond to inquiries from the diners. This is due to the fact that the waiters will be able to inform diners about any item on your restaurant’s menu, which may encourage them to order something different.

Restaurant staff that have received cross-training will have greater possibilities to grow within your business and possibly have more options to advance in their careers or look for new jobs. 

2. Avoid Understaffing or Overstaffing

Cross-training should not be confused with understaffing. Effective restaurant staff management means not overloading your staff with work just because a few of them can fill many roles. For better restaurant management, maintain a suitable number of staff at all times to avoid overloading a handful of your employees with several work roles. 

Effective restaurant management includes knowing exactly how many people you need in your restaurant at any given point. If you overstaff a shift when there isn’t a lot of demand, you’ll end up paying more in salaries than is necessary on that specific day. This level of effectiveness is essential for keeping a manageable pay budget.

Additionally, restaurant staff that relies heavily on tips may not want to work a shift with too many servers since they will have to split the restricted number of tables available. Keep in mind that employee turnover costs money, therefore you really don’t want your staff to have any compelling reasons to leave their jobs.

4. Rush-Hour Scheduling

Unlike popular belief, a good restaurant staff schedule does not have an equal distribution of staff members evenly throughout the day. This is because you may require a few more employees during rush hours to accommodate the increased volume of customers.

You’ll have a better understanding of how many people you’ll be working with during high-volume periods of the day if you schedule your busiest shifts first. After engaging a substantial portion of your team during the busiest hours of the day, you’ll be able to determine how many individuals are still available in your team for the remainder of the day.

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If you develop a restaurant staff schedule in this manner, human resource management will become quite simple, and you will be able to avoid overstaffing or understaffing at any time of day.

Restaurant staff schedule should be created while keeping the rush hours as the primary focus.
Advance restaurant staff scheduling helps the employees to plan their day beforehand

5. Schedule in Advance

Don’t make your employees wait until the last day of the month to know their restaurant staff schedule. Be upfront and consistent in your communication with employees in order to minimise the amount of disruption that can be caused by changes in staff schedules. 

When the work plan is made ahead of time and posted so that everyone can see it, it helps alleviate some of the stress that can come with having a variable schedule.

6. Skill-Based Staffing

It goes beyond simply placing the appropriate number of workers in each shift. Additionally, the correct number of staff members must fill specific positions, which was true for both the front and back of the house. For instance, if your kitchen crew is organised into levels ranging from line cook to sous chef, you’ll need someone in each position for every shift to ensure that everything runs well.

While creating a restaurant staff schedule, make rookies or new servers work with experienced ones. However, take into account cross-training your personnel when it comes to more specialised tasks in your restaurant. As a manager, you will have more freedom to choose when to assign certain roles.

Again, efficiency is key here; you want the appropriate employees in the right positions at the right times to ensure that the shift goes smoothly and that every customer is satisfied.

The restaurant staff schedule should be kept in an area where it is clearly visible to all employees.
Clear communication helps manage internal conflicts arising due to improper scheduling.

7. Communication is The Key

No matter what kind of plan a restaurant owner is employing, it is crucial for them to communicate with the workers. Arranging meetings and maintaining open lines of communication where you can provide feedback on any issues or challenges inside your restaurant will obtain their participation in the processes and make your staff feel more connected to the company.

8. Managing Time-Offs

To keep your staff engaged in their work, offering adequate breaks in shifts and having a solid leave policy in place will be critical. If your employees believe their work/life balance is being maintained while working for your company, they are more likely to stay with you for a long time, saving you the hiring and training costs associated with hiring new employees repeatedly.

Request time off ahead of time, but don’t put individuals down for taking time off for their mental and physical health by interrogating them excessively. Criticising or disapproving workers for taking time off for health or family reasons is the worst thing you can do for your business. Employees who work on holidays such as Diwali or Christmas should be given additional leaves or benefits. They should feel that their efforts are being acknowledged by the owners.

Your employees are the backbone of your company, and they, like your customers, require adequate care and attention. Creating a restaurant staff schedule can appear complicated at first due to all of the factors that must be considered. But, you can begin by following the simple steps outlined in this article to get a good start on the process.

Hope this helps! For more restaurant industry-related trends and news follow us on Instagram!

Kushank Joshi
Kushank Joshi
Kushank is a content writer for Petpooja. He thinks he has a good sense of humour, but he constantly cracks lame jokes while sipping his tenth cup of chai for the day. You can contact him at kushank.joshi@petpooja.com; he's fun to talk to (minus the jokes).

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