Manpower scheduling, demand fluctuations in Restaurants, General administration in offices, Operations management in 24x7 work environment, shift management

1. SCHEDULING AND
MANPOWER MANAGEMENT

2. HOW DO WE SCHEDULE
SHIFTS?

3. WHY DO IT THE OLD
WAY?

4. BUT!
THERE IS ALWAYS A
BETTER WAY!

6. TOOLS USED FOR SCHEDULING
Excel
Google calendar
Google sheets
Sling
Schedule Planner
Fantastical 2
WorkTime
Shifty
Doodle

7. A WORK SCHEDULE APP
STREAMLINES THE SCHEDULING
PROCESS BY:
Preventing you from double-scheduling an employee for the same shift or
from scheduling an employee for a position they aren’t qualified to do.
Ensuring that you’ve scheduled the appropriate number of staff for each
position and for each shift.
Notifying you when you’ve scheduled an employee for a shift that conflicts
with their availability or a time-off request.
Warning you when an employee might go into overtime pay in a particular
week.
Distributing the schedule to your employees instantly once you’ve finished
creating it.
Allowing you to easily make any necessary changes to the schedule, even after
it’s been finalized and sent to your team.
Informing all staff members when a change or update has been made to the

8. DECIDING FACTORS OF TASK
ASSIGNMENT
Expected number of customers per hour
Service Rating of an employee
Hourly rate of the employee
Tip expected
Cross Training

9. WHAT TO DO WHEN THERE IS
SHORTAGE OF MANPOWER?
Re assign the task as per requirement
Keep the star performers on call and pay over time
Put a Vacancy board outside the restaurant
Advertise via Classifieds
Hire interns from Hotel Management Institutes
Contact staffing agencies

10. THANK
YOU