Let’s get things organized:

Staff scheduling is like putting together a dish – it’s the combination of all the ingredients that makes it work perfectly. You know the saying “the whole is greater than the sum of its parts”? This is exactly the case here.
How can this be done?

You’ve got eyes on your crew – you know who’s around, stay flexible, and keep their preferences in mind.

Time for a little fusion – got a new employee who’s not quite there yet? Pair them up with the chef who’s killing it on the line. Do you have  waiters who get on great? Schedule them together, customers will also benefit. 

Planning ahead – just like you order stock in advance to avoid shortages, it’s smart to check employee availability ahead of time too. A week in advance is good, a month in advance? You really have it covered.

Integrating into a system – an employee scheduling system will make everything we talked about earlier more efficient and save you time in managing shifts and staff. 

 A good work schedule can improve the restaurant’s efficiency, increase employee satisfaction, and provide better service to customers.

Got it covered?