WORK SCHEDULES One of the most important jobs of a manager is to keep all employees busy and productive

WORK SCHEDULESWORK SCHEDULES

One of the most important jobs of a One of the most important jobs of a manager is to keep all employees manager is to keep all employees

busy and productive. busy and productive.

A TEAMA TEAM

• A team is a group of people who A team is a group of people who function together in an extra ordinary function together in an extra ordinary way – who trust one another, who way – who trust one another, who complement each others’ strengths complement each others’ strengths and who compensate for each others’ and who compensate for each others’ limitations, who have common goals limitations, who have common goals that are larger than individual goals, that are larger than individual goals, and who produce extraordinary and who produce extraordinary results.results.

Therefore It Is the Manager’s Therefore It Is the Manager’s Responsibility to Plan WorkResponsibility to Plan Work

• The most common The most common response is, “We work response is, “We work together, we don’t together, we don’t need work schedules”need work schedules”

• ““If a staff has a high If a staff has a high productivity and productivity and management gives management gives that response” One that response” One maybe inclined to maybe inclined to leave them aloneleave them alone

• However, when However, when someone complains someone complains that we cannot get the that we cannot get the work done in the time work done in the time availableavailable

ACCORDING TO ACCORDING TO PARKINSON’S LAWPARKINSON’S LAW

“ “ WORK EXPANDS WORK EXPANDS SO AS TO FILL SO AS TO FILL THE TIME THE TIME AVAILABLE”AVAILABLE”

Be aware if you Be aware if you give a person all give a person all day to do a job it day to do a job it may take all day.may take all day.

Scheduling the TeamScheduling the Team

Importance of SchedulesImportance of Schedules

Control labor costs.Control labor costs.

Ensure that adequate time has been Ensure that adequate time has been allocated to get the job done.allocated to get the job done.

Help spread the work evenly among Help spread the work evenly among employees.employees.

Ensure consistency and quality of final Ensure consistency and quality of final product.product.

Improve morale.Improve morale.


Importance of SchedulesImportance of Schedules

Accommodate unusual circumstances.Accommodate unusual circumstances.

Enable a substitute manager to run the Enable a substitute manager to run the facility if the regular manager is out.facility if the regular manager is out.

Enable the manager to reassign work if an Enable the manager to reassign work if an employee is out.employee is out.

Allow work schedules to be recycled when Allow work schedules to be recycled when cycle menus are used.cycle menus are used.


Factors That Affect a Work ScheduleFactors That Affect a Work Schedule

Type of food service operationType of food service operationMenuMenuEquipmentEquipmentEmployee scheduling conflictsEmployee scheduling conflictsLabor hours allocatedLabor hours allocatedAvailability of employeesAvailability of employeesSupplemental salesSupplemental sales


Factors That Affect a Work ScheduleFactors That Affect a Work Schedule

FacilityFacilityDining room cleanupDining room cleanupTechnology Technology Quantity of food Quantity of food Staff and cashiers neededStaff and cashiers needed

Purpose of Work SchedulesPurpose of Work Schedules

• To inform To inform employees of work employees of work to be completedto be completed

• To inform each To inform each employee of his or employee of his or her responsibilityher responsibility

• To inform each To inform each employee of the employee of the sequence of their sequence of their duties with time duties with time requirementsrequirements

• To achieve good To achieve good time managementtime management

To Inform Each Employee of His To Inform Each Employee of His or Her Responsibility or Her Responsibility

• Have you ever had Have you ever had a slacker. Someone a slacker. Someone who does not pull who does not pull their weight?their weight?

• Who prepares Who prepares what?what?

• How long should it How long should it take? take?

Establish if You are Establish if You are Within School Staffing Within School Staffing

GuidelinesGuidelines• Meals Per labor Meals Per labor

Based on Meal Based on Meal Equivalents Equivalents

• Three MethodsThree Methods• Convenience MethodConvenience Method• Conventional Conventional

MethodMethod• Based on Per Cent of Based on Per Cent of

Income spent on Income spent on Labor (40 per cent) Labor (40 per cent)

Steps In Making a Work ScheduleSteps In Making a Work Schedule

1. 1. PLAN THE MENU FIRST!PLAN THE MENU FIRST!

• 2.2. Use a Form with 15 or Use a Form with 15 or 30 minute increments. 30 minute increments. List employees & List employees & Consider their abilitiesConsider their abilities

• 3.3. Establish the time of Establish the time of Meal Service (Breakfast Meal Service (Breakfast and Lunch)and Lunch).. Indicate the Indicate the time each employee’s time each employee’s work day presently work day presently begins & ends. Establish begins & ends. Establish a lunch break and other a lunch break and other breaks as required.breaks as required.

• 4.4. Start at lunch or Start at lunch or breakfast and work breakfast and work backwards whereby, backwards whereby, batch cooking is done batch cooking is done and food is prepared and food is prepared close to service.close to service.

• 5.5. Put time limits on Put time limits on jobs; be realistic.jobs; be realistic.

• 6.6. Give each Give each employee a employee a responsibility that he responsibility that he or she can complete or she can complete

School: Clark Moore Middle School Daily Production Schedule Date: 7/2/01 Cycle:1 (Step 1) Breakfast Menu: Sausage Biscuit w/Gravy or Honey Bun w/ Cereal Milk and Juice Breakfast Begins (Step 3) 7:40-8:15

(Step 1) Lunch Menu: Stuffed Crust Pizza, Chef Salad, Chicken Tenders Hot Bread Mashed Potatoes, House Salad Fresh/Chilled

Fruit (Step 3) 11:10-1:00 Time Name: Bertha Name: Lillie Name: Loretta Name: Pat Name: Linda Name: Betty 6:30 – 3:00 7:00 – 1:30 7:30 – 2:00 7:30 –2:00 7:30 – 2:00 10:30-1:30

6:30 am Set biscuits out place honey bun in warmer prep gravy

(Step 2)

7:00 am

Prep biscuits place on line

Pan/biscuits set out cereal

7:30 am Serve Breakfast until 8:15 Begin prep of rolls and proof rolls

Pan/cook sausage Place on line Maintain breakfast line

Turn on dish machine check serving line for all items for service.

(Step 8) Prepare Chef Set up POS / and cashier duties

8:00 am After breakfast help w/rolls

At 8:15 until 8:30 Wash dishes

And House 7:40 - 8:15 Cashier Brkfst

8:30 am Ready to bake by 9:00 a.m.

WASH HANDS Pan Pizza

Salads 8:15 til 9:00 Help prep House.salad

9:00 am Wash/portion fruit Prep/portion fruit Wash and prepare fresh

Until 10:00 Prep mashed Potatoes

9:30 am Fruit juice/set up condiments

Fruit place in small dish

until

10:00 am Lunch Break 10:00-10:30

Lunch Break 10:00-10:30



Til 10:30

10:30 am Help set up line 1&2 Bake Rolls

Start chicken tenders setup line

From 10:30 to 11:10 cook pizza

From 10:30 until


Setup POS (Step 6)

11:00am 4 Lunch meal service begins

Maintain and cook to line

To serving line 11:10 fill line 2 w/ food prepared

Cashier and Napkins

11:30 am Run/fill both lines Wash dishes thru meal service

Maintain second Help in the Cashier from

12:00 pm Thru meal period Serving line Dish room area 11:10 –1:00

12:30 pm Until meal period is over

Until 1:00 Break 12:20-35

1:00 pm Complete paperwork

Put food away and help with dishes

Clean dish area Put leftover food Away mop and clean service

Run cashier report until 1:15 1:15 /l 1:30 mop

Count and Second Party cash meal cts.

1:30 pm (Step 5) kitchen area (Step 7) Go to bank and make deposit

2:00 pm Pan hamburgers and honey buns

2:30 pm For next day


Cleaning SchedulesCleaning Schedules

Many facilities will have a morning work Many facilities will have a morning work schedule that includes preparation and schedule that includes preparation and service and an afternoon work schedule service and an afternoon work schedule that details the daily cleanup that details the daily cleanup responsibilities of each position. In responsibilities of each position. In addition, weekly or monthly cleaning (such addition, weekly or monthly cleaning (such as refrigerators, freezers, and ice machines) as refrigerators, freezers, and ice machines) must also be planned.must also be planned.

Who’s Job Is It?Who’s Job Is It?This is a story about four people named This is a story about four people named EVERYBODYEVERYBODY, , SOMEBODYSOMEBODY, , ANYBODYANYBODY, and , and

NOBODYNOBODY..There was an important job to be done and There was an important job to be done and

EVERYBODYEVERYBODY was sure that was sure that SOMEBODYSOMEBODY would would do it.do it.

ANYBODYANYBODY could have done it, but could have done it, but NOBODYNOBODY did did it.it.

Somebody got angry about that, because it Somebody got angry about that, because it was was EVERYBODY’SEVERYBODY’S job. job.

EVERYBODYEVERYBODY thought thought ANYBODYANYBODY could do it but could do it but NOBODYNOBODY realized that realized that EVERYBODYEVERYBODY wouldn’t do wouldn’t do

it.it.It ended up that It ended up that EVERYBODYEVERYBODY blamed blamed

SOMEBODYSOMEBODY when when NOBODYNOBODY did what did what ANYBODYANYBODY could have done.could have done.

Sample Work Schedule

Time Manager Employee 1

Employee 2

Employee 3

Employee 4

Employee 5

6:00-6:30 6:30-7:00 7:00-7:30 7:30-8:00 8:00-8:30 8:30-9:00 9:00-9:30 9:30-10:00

10:00-10:30

10:30-11:00

11:00-11:30

11:30-12:00

12:00-12:30

12:30-1:00

1:00-1:30 1:30-2:00 2:00-2:30 2:30-3:00

Documents

WORK SCHEDULES One of the most important jobs of a manager is to keep all employees busy and productive