Scheduling - The Basics

The overall objective in scheduling is to place the most efficient employee at the job and time where he/she will achieve maximum productivity at minimum expense. The greatest tool you have in controlling labor cost is scheduling, and yet it is most often so poorly done that it becomes more a part of the problem than the solution. So often, the employee’s schedule is scribbled on a piece of paper, or worse verbally communicated with little though of what is actually needed.

Properly preparing a schedule for a restaurant must take into account different factors, such as:

·         The number of covers and large parties expected each day.

·         At what time maximum production must take place.

·         The skill and productivity of each employee.

·         The employee’s desired schedule. Days off, availability, etc.

One other thing….don’t get caught short on trained personnel.

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