5 ways to optimize restaurant shifts

As restaurants recover from the pandemic, many staff are still feeling the strain due to the lack in manpower. Unpredictable schedules, being called back last minute due to staff shortages, denied time off and extended shifts, restaurant staff are frustrated and burning out.

This leads to an increased number of restaurant staff leaving their current jobs in search of better opportunities. A survey conducted shows that job flexibility is one of the top priorities of 40% of employees worldwide. Hence, in order to improve staff retention at your restaurant, shift planning is important.

Here are 4 ways to optimize your restaurant’s shift planning

1. Have everyone’s availability
2. Use template
3. Plan at least two weeks in advance
4. Avoid last minute call up

Have everyone’s availability

Before you start planning your restaurant staff’s schedules, remember to ask for everyone’s availability and plan around their schedules. This information can be collected from employees on their first day of work or during their interviews.

This helps you to plan a more predictable schedule for your employees and also simplifies your restaurant roster planning.

Use a template

A shared google sheet, a roster board or a scheduling software. This makes it easier for you and your managers to plan restaurant roster without having to re-create the timetable.

Having a fixed template also makes it easy for your employees to check on their schedule without having to get used to a new timetable layout every week.

Plan at least two weeks in advance

This gives your employees advanced notice on which days they will be working so that they can plan their off work activities and commitments around their work schedules for a better work life balance.

It will also reduce the number of last minute “no shows” at work which causes staffing shortages at your restaurant.

Avoid last minute call ups

Restaurant staff dislike last minute call ups the most. What could be worse than having a day off and spending time with your loved ones and receiving a call to return to work in an hour’s time. While it may be inevitable at times in the restaurant industry, make an effort to keep it to a minimum to avoid disruptions to your employee’s personal lives.

Such disruptions from last minute call ups will only cause your restaurant’s staff to get frustrated and burn out quicker.

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