Major thing missing off list is to have schedule posted at least 3 weeks in advance, this will allow staff to plan lives. All major chains post theirs 3-4 days before schedule start date. People call in sick due to bad schedules
We always have staffing problems. As a bakery, there are about 6 hours of staffing before we even open. Our labor is through the roof because of how many people we need to just run a skeleton crew. With a drive thru, 2 registers, and FOH making sandwiches, we are only given 1 maybe 2 people until midday then the night crew comes in as the entire morning crew leaves. This causes a whole hr of figuring out what is going on. And now we extended our hours to get more business, but they are not giving us more staffing hours. Just stressful for everyone and now we have people quitting
Maybe it's my audio quality, but I couldn't understand what was being said about "not scheduling seniority at the bottom" (starting 1:19). What was the point of that part?
I am in line for another GM position and my Manager/trainer told me to be hiring consistantly, at least 2 people or more a month. My concern is this means i will be taking away hours from people who deserve them, but it ensures that i dont work more than my 50 hours so i dont exauhst myself without rest as there are plenty of people to cover when someone calls out, which in a fast paced resturant environment happens more often then we would like. The trainer also said that cutting the hours of people who deserve them sucks, but when someone calls in they will jump at the hours. I dont think thats entirely true, but we can be hopeful lol Any tips or some logic im missing here? Thanks!
Hi...I'm the Solutions Coach here at TheRestaurantExpert.com and I think if you check out another one of David's video on controlling labor, it might help with your question. Check out the video that cover the use of "Full Time Equivalents" at ua-cam.com/video/TdCyyRC_AIk/v-deo.html. I might change the thought about "hiring consistently" to "interviewing consistently." You certainly should keep a regular schedule to interview potential employees each week in this business. Keep your eyes open for employees you meet outside of the restaurant...look for people with a great personality and a sense of hospitality. That way, if you lose a person, you have a list of possible candidate to move further in your interview and selection process. If you like to learn, check out our next seminar on controlling labor this July. More details are at therestaurantexpert.com/seminars/labor-cost-seminar/
Thank you for the question! There are quite a number of ways to stagger employees to address your situation. We do cover this and more in our free 60-day programs. If you would like more information on what these are, schedule a brief Zoom meeting with Gregg at calendly.com/gregg-3/15-minute-interview-for-no-cost-restaurant-ops-serious
So the master schedule is 25 to 1 right to fill the regular schedule hahaha I agree this works but its amazing how many you have to shuck to get the schedule filled with 80 percent certainty.
Major thing missing off list is to have schedule posted at least 3 weeks in advance, this will allow staff to plan lives. All major chains post theirs 3-4 days before schedule start date. People call in sick due to bad schedules
We always have staffing problems. As a bakery, there are about 6 hours of staffing before we even open. Our labor is through the roof because of how many people we need to just run a skeleton crew. With a drive thru, 2 registers, and FOH making sandwiches, we are only given 1 maybe 2 people until midday then the night crew comes in as the entire morning crew leaves. This causes a whole hr of figuring out what is going on. And now we extended our hours to get more business, but they are not giving us more staffing hours. Just stressful for everyone and now we have people quitting
Great. Now I know more about scheduling shifts and thus I can work more efficiently, effectively, and maximize my income.
All restaurant, casino, bar, etc manager should implement your system.
scheduling spelled wrong.
Maybe it's my audio quality, but I couldn't understand what was being said about "not scheduling seniority at the bottom" (starting 1:19). What was the point of that part?
Wasnt very clear is he talking about trainers or staff needing training, both, how is that best navigated?
Great
so how if the employee in at 6pm out at 3am, on the scheduled the option is only 11:45pm?
thank you
I am in line for another GM position and my Manager/trainer told me to be hiring consistantly, at least 2 people or more a month. My concern is this means i will be taking away hours from people who deserve them, but it ensures that i dont work more than my 50 hours so i dont exauhst myself without rest as there are plenty of people to cover when someone calls out, which in a fast paced resturant environment happens more often then we would like. The trainer also said that cutting the hours of people who deserve them sucks, but when someone calls in they will jump at the hours. I dont think thats entirely true, but we can be hopeful lol Any tips or some logic im missing here? Thanks!
Hi...I'm the Solutions Coach here at TheRestaurantExpert.com and I think if you check out another one of David's video on controlling labor, it might help with your question. Check out the video that cover the use of "Full Time Equivalents" at ua-cam.com/video/TdCyyRC_AIk/v-deo.html. I might change the thought about "hiring consistently" to "interviewing consistently." You certainly should keep a regular schedule to interview potential employees each week in this business. Keep your eyes open for employees you meet outside of the restaurant...look for people with a great personality and a sense of hospitality. That way, if you lose a person, you have a list of possible candidate to move further in your interview and selection process. If you like to learn, check out our next seminar on controlling labor this July. More details are at therestaurantexpert.com/seminars/labor-cost-seminar/
i have 23 employees and they get 3 breaks . 2 30 minutes and 1 hr lunch , how do i make an efficient schedule, please help.
Thank you for the question! There are quite a number of ways to stagger employees to address your situation. We do cover this and more in our free 60-day programs. If you would like more information on what these are, schedule a brief Zoom meeting with Gregg at calendly.com/gregg-3/15-minute-interview-for-no-cost-restaurant-ops-serious
hahahaha thats easy they beg you for a job then cant work the schedule
So the master schedule is 25 to 1 right to fill the regular schedule hahaha I agree this works but its amazing how many you have to shuck to get the schedule filled with 80 percent certainty.