How to Optimize Manpower planning for a restaurant

How to Optimize Manpower planning for a restaurant

Manpower planning for a restaurant

Is your restaurant labor cost around 15%? Well, you are doing ok. What about 20%? Well you may be draining your profit in salaries. Well you can’t remove your valuable employees. But you can optimize your manpower planning for the restaurant. So how do you Optimize Manpower planning for a restaurant?

How to Create an HR Structure for your Restaurant or chain of restaurants.

 

One of the most common features of a successful restaurant is a reliable restaurant staff who work tirelessly to provide high-quality services to the customers. Customers visiting the restaurant offer not only food but also experience. However, with fierce competition in the restaurant industry, high employment, and rising costs, hiring the right team and building the right restaurant staff remains one of the biggest challenges for restaurant owners. The food industry is very notorious for its high staffing rates and therefore requires an effective management system. Consequently, you should know the restaurant staff plan, the different levels of staff needs and their job descriptions, qualifications, and the information required for each profile, and the designated salary you can offer while working.

Understanding & Creating A Human Resource Structure for Restaurants

In this very article, we will ponder the required staff establishment of restaurants, the various departments in the Restaurant, and the job descriptions for each HR Program employee.

There are usually five departments in any restaurant business – Kitchen Staff, Management Staff, Floor Staff, Bar Tenders, and Delivery Staff. However, depending on the restaurant format, the number of doors may vary. So the human resource of the restaurant/food industry will go from your Restaurant to the different departments. The number of employees will depend on the size of your domain. Also, the role and responsibilities of H R in your Restaurant will vary depending on the number of employees.

 

Types of Manpower Planning

Basics of HRP. Finally, employee planning helps businesses find the right employees.

  • Hard H R Planning. Generally, HRP is divided into two main types: complex staff planning and soft staff planning.
  • Soft Staff  Planning.
  • HRP predictions and more.

For example, there will be only three departments in the QSR format – Kitchen Staff, Managerial Managers, and Delivery Staff. However, to find a good restaurant, you will need all five. In addition, each department has different staffing needs, outlined below.

 

Top five Steps Involved in Human Resource Planning Process

  • Analysis of Organizational Plans and Objectives: 
  • Analysis of Human Resource Planning Objectives: 
  • Forecasting for Human Resource Requirement: 
  • Assessment of Supply of Human Resources: 
  • Matching Demand and Supply:

 

Having the right restaurant management software can help you keep track of your resources better and thus create several promotional programs.

Kitchen staff

Only the kitchen is the heart of any restaurant. For smooth operations, proper human resources are needed, especially in the latest food industry. In this distinct department, there are various levels, such as Gourmet Chef (Head Chef), Sous Chef, Chef De Partie, Commis, and assistants. However, in formats such as QSRs, takeaways, and non-traditional restaurants, Head Chef and Sous Chef posts may not be required. Below is a chart that discusses and describes the various departmental levels, job profiles for different groups, qualifications, and information needed for each profile, and the average salary for each post

 

Managerial Staff

The second most important part of the restaurant staff structure is the Management Staff. The human resources of your Restaurant ensure that the Restaurant is in one place and thrives to one purpose. These people are the real soul of the Restaurant, as Managerial Staff decisions may or may not reduce customer experience and expectations. Managing & allocating the right resources at the right time can help the Restaurant achieve efficiency, which can further help create a better customer experience and better profit for owners. Managers are broadly divided into three levels – Restaurant Manager, Cashier, and Storekeeper. Below is a chart describing the various job profiles, salary, qualifications, and minimum requirements for a restaurant HR Program.

 

Floor Staff

The staff working in your restaurant department are agents of your restaurant products, as they are the ones who communicate directly with customers. The best and worst customer experiences are often the result of lower-level employees. Therefore, it is also essential for them to be well trained on their toes.

Floor Staff has a separate group of employees, such as Captain, Stewards, House Keeper, and Guard. This department is in high demand for Fine Dining, Restaurant cum Bar, and Common Restaurant formats.

 

Bar Staff

Bar Staff handles the most valuable and essential part of your menu: drinks! People in the department should be fully aware of the beverage they serve, be it a cocktail or a mocktail. Working with your bartenders can create a different kind of experience for your customers and add something fun to the whole environment of your Restaurant. Therefore, you must have a separate department set for Bar staff in your staffing plan at your Restaurant. The number of employees in this department depends entirely on the size of the Restaurant. Human resources thus become an integral part of the food industry.

 

Delivery Staff

Your Delivery Staff is just as important as the crew, as these crews carry your restaurant sign on the streets and at customers’ homes. They represent your product and should be adequately trained. Also, for service delivery staff, restaurant owners should be extra careful with their driving licenses and background verification.

Everyone who works at your Restaurant is an integral part of the organization and is an essential part of the staff resources in the food industry. When hiring someone, you need to be careful, train them well, and keep them happy to support you for long.

 

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