Management

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
Create the master schedule.

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