But when it comes to more specialized roles in your restaurant, consider cross training your team. It’s a smart idea to schedule newer servers on a shift with more seasoned servers to help them if they get in the weeds. For instance, if you have tiers of kitchen staff from line cook to sous chef, you’ll need someone in each of those roles for every shift in order for the kitchen to run smoothly. It’s also about the right number of staff members into certain roles, which applied to both the front and back of house.
It’s not just about getting the right number of employees into each shift. Again, turn over should be treated as another expense, one that you want to keep to a minimum. That in turn can lead to good employees finding other jobs, which will force you to spend even more money and time hiring new people. Think about what your morale was like in jobs where you felt overworked and underappreciated. Trying to do too much during any one shift can lead to staff members burning out and even becoming resentful of management. Not only can understaffing hinder your employees from providing top notch efficient service (potentially leading to dissatisfied or walkout customers), but consistently understaffing shifts can lead to your employees overcompensating. Avoid understaffing, too.īelieve it or not, understaffing can also lose you just as much money in the long run. Remember, employee turn over gets expensive, so you really don’t want your employees to have an active reason to want to leave. On top of that, staff members who make most of their money off of tips don’t want to be in an overstaffed shift because they will need to share the limited number of tables available with more servers. This type of efficiency is critical for maintaining a reasonable budget for wages. Putting too many employees on a shift when the shift needed less means you’ll be paying more in wages than you need to for that particular day. And yes, overstaffing obviously can have a real impact. So much of the financial aspect of restaurant scheduling comes down to figuring out the right amount of people needed for each role in each shift. Cost savings and overall expense can be easy to overlook where scheduling comes into play, but how you schedule your staff (your restaurant scheduling process and your choices for each shift) can make a big difference to your business success over time.įrom service to food quality at your restaurant, scheduling your staff has critical repercussions on your day-to-day business - and ultimately your bottom line. There are so many different factors you have to take into consideration when deciding what’s economical for your restaurant.
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