Having the right number of employees plays an important role in the overall staff efficiency. The number of employees should not be more or should not be very less. Having less or more number of employees makes no sense if you are not being able to manage them efficiently. The shift of the restaurant staff plays an important role in the staff performance. Having an irregular staff shift may drain out the energies of some and may lead to the underutilization of the others, thus reducing the overall performance of the staff and leads to hampering of the service of the restaurant.
THINGS TO REMEMBER WHILE PREPARING THE SCHEDULE SHEET
Abide by the labour laws.
State clearly the working and off days.
Figure and fill the different roles to be done by different staff members during the day.
While scheduling the employees, you should keep in mind that the number of staff members is not less than required.
We have scoped down some tips to manage the staff shifts efficiently. Hope that it does make a change in the service of your restaurant.
SCHEDULE STAFF AS PER YOUR BUSY HOURS
You should schedule the staff in such a way that the number does not lessen up during the busy hours of the day. For example, if the number of customer is usually more in the evening, then the number of working employees should be more during that time. If there is less number of working employees during the busy hours, it will lead to excessive pressure on the staff and will also reduce their efficiency. Thus, one should know the busy hours of their restaurant. And if not, they should track transaction activities throughout the day and plot the graph for it, then you get to know the traffic peaks through that graph and your work is done.
MIX YOUR STAFF TIMINGS
You must always spread out staff evenly i.e. give equal opportunities to the senior and new staff members to experience different shifts. This will also ensure that everyone gets equal opportunity so that everyone is well trained on the different responsibilities that come with different shifts. This will also train the staff to take up any role in the emergency.
HIRE MORE THAN ONE MANGER
This is very difficult for one manger to manage the whole restaurant. It is better to hire two co-managers for the restaurant. This will help in reducing the pressure on one manager and thus it will divide the work among the two which will help in increasing the efficiency. It is recommended to have a day and night manager if your restaurant in 24 hours open.
STAFF MUST HAVE A WORK-LIFE BALANCE
You should avoid overloading the staff with lot of work. Overloading the staff with a lot of work will frustrate your restaurant staff and will reduce the efficiency of the staff which in turn will lead to staff attrition. The primary thing is to retain your staff. It’s a major setback to the restaurant otherwise. Keeping in mind how close-knit the F&B circle is, once the news of how your restaurant tends to overload employees spread, then you might stop receiving applicants for jobs altogether. This shows how important it is for you to respect the private life of your restaurant staff, and give them work shifts and holidays so that they can have a healthy work-life balance.
At Estandardz, we keep the above tips in mind while managing the staff shifts efficiently to slice off a tasty piece of the restaurant profit pie by keeping our staff members happy. It is to the utmost priority of our experts. You can contact us on www.estandardz.com.