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Restaurants are one of the most busiest and fast-paced business establishments out there. This is most especially true during peak dining hours. With this being said it is important that restaurants have the right amount of manpower to help with their daily operations. Restaurateurs are urged to work on a restaurant staffing plan in order to ensure all areas of this particular food service company are covered. Also having a proper staffing plan will help coordinate all activities at the restaurant to ensure that the business delivers satisfactory service. This is because customer satisfaction drives the success of every restaurant business. Read more about this in our article below, and if you want to get started with your planning check out our free restaurant staffing plan as well.

3+ Restaurant Staffing Plan Samples

1. Restaurant Staffing Plan

2. Sample Restaurant Staffing Plan

3. Simple Restaurant Staffing Plan

4. Restaurant Business Staffing Plan

What Is a Restaurant Staffing Plan?

In most cases, restaurants are opened daily, and if you are a restaurant manager this would mean organizing the right schedule to make sure all your staff receives the correct number of hours rendered per shift. This and other things are the information you should consider when working on a restaurant staffing plan. While working on a staffing plan, think about the priorities and goals you need to achieve and in this case for restaurants would mean overall customer satisfaction which would of course convert to more revenue. Good food or ambiance is not only the reason for customer satisfaction but this is due to the team effort of the whole restaurant staff.

A restaurant staffing plan will help you identify the right number of restaurant personnel you may need, and allocate the appropriate roles and responsibilities of each employee. In this way, focusing on and balancing your restaurant’s staffing needs with your staff’s individual needs will connect you to a more sustainable, effective scheduling strategy.

How To Create a Restaurant Staffing Plan?

Proper restaurant staffing involves putting in place people with the right skills, knowledge, and experience in the business. Over-staff and you spend too much money on labor. Under-staff and you’re left with burned-out employees and unhappy customers–this is why you need a staffing plan to avoid all these unnecessary issues and focus your attention on providing the best food service that your customers may want to keep coming back. To start working on your restaurant staffing plan, below are the following guidelines that may help you with your planning.

1. Determine Staffing Needs

Generally, regardless of what industry an establishment belongs to the first concept in developing a staffing plan is to determine the needs for staff or employees. There are several factors to consider such as the positions you hire for will depend on your restaurant’s concept and size; the type of clientele you are serving and the menu being offered. All these will determine the composition of your restaurant staff. Ascertain the different skills and personnel requirements related to seasonal changes of volume and customer preferences.

2. Staff Roles and Responsibilities

Now that you have a clear idea of the number of personnel you need, the next thing you need to decide on is the roles, duties, and responsibilities of each employee. By doing so, you will be able to organize their shifting schedule and workflow of activities around the restaurant. Make sure no work is overlapped or redundant. Also in some cases, you may need to hire additional staff out of the traditional ones, so don’t forget to consider that idea as well.

3. Training Staff

There will be a need at some point to further train your staff. The latest market trend, or perhaps to cut cost you may want your employees to be capable of multi-tasking. You need to keep up with the changing times to stay updated in all aspects needed to run your restaurant business.

4. Staffing Budget

Consider how much budget the company is willing to allocate for each staff member. This is the reason why you must weigh your options in hiring the right amount of staff that would not result in any losses in your foodservice business.

5. Evaluate Your Staffing Plan

Once you have executed your staffing plan, it is best to regularly monitor its progress. Managing personnel can be a challenging task, and this reflects on plans you have made earlier on. Should any issues start to arise, perhaps complaints from customers or even fellow employees then it is best to go over your staffing plan and make all the necessary changes.

FAQs

Without a detailed restaurant staffing plan, restaurant owners would not be able to fully grow and develop their business. A good staffing plan will ensure that customers are satisfied with the service your staff is offering and this will keep them coming back for more.