You have just taken over the general manager position for a very well-known restaurant in the area. During the interview process, one of the key items discussed was the importance of controlling labor costs. The current owners feel that a master schedule needs to be developed to help meet the labor cost budget and ensure maximum productivity from the staff. They have asked you to create a master schedule, based upon the productivity standards (a top priority).
You will need the following information to create the master schedule:
- Maximum seating capacity of the restaurant: 250 guests
- Hours of operation: 11 a.m.–11 p.m.
- Productivity standards for the following departments:
- Servers ratio: 12 to 1 (i.e., 1 server can take care of 12 guests per time period)
- Host ratio: 60 to 1
- Bussers ratio: 75 to 1
- Cooks ratio: 30 to 1
- Dish washers ratio: 100 to 1
|
TIME PERIOD
|
GUESTS
|
|
11–12
|
45
|
|
12–1
|
150
|
|
1–2
|
140
|
|
2–3
|
50
|
|
3–4
|
35
|
|
4–5
|
40
|
|
5–6
|
65
|
|
6–7
|
125
|
|
7–8
|
200
|
|
8–9
|
175
|
|
9–10
|
100
|
|
10–11
|
25
|
|
TOTAL GUESTS
|
1,150
|
Create the master schedule.