Restaurant Daily Work Schedule
Introduction
The following daily work schedule is designed to ensure the smooth and efficient operation of [Your Company Name]. This schedule outlines the tasks and responsibilities for each team member throughout the day, providing clear guidelines to maintain high standards of service and operational efficiency.
Instructions
Punctuality: All employees are expected to arrive at their designated start times and be prepared to work.
Responsibilities: Each employee must complete their assigned tasks as outlined in the schedule.
Communication: Any issues or delays should be communicated promptly to the shift manager.
Breaks: Scheduled breaks must be taken as outlined to ensure coverage at all times.
Cleanliness: Maintain cleanliness and organization in all areas of the restaurant.
Customer Service: Provide exceptional service to all customers at all times.
Daily Work Schedule
Morning Shift
Time | Task/Responsibility | Assigned Staff |
|---|
6:00 AM - 6:30 AM | Opening the restaurant, checking supplies, and preparing for breakfast service | Opening Manager |
6:30 AM - 7:00 AM | Kitchen prep for breakfast, starting coffee machines, and setting up dining area | Kitchen Staff A, B, C |
7:00 AM - 11:00 AM | Serving breakfast, customer service, and maintaining cleanliness | Waitstaff A, B, C |
9:00 AM - 10:00 AM | Inventory check and reorder supplies if necessary | Inventory Manager |
10:00 AM - 11:00 AM | Staff meeting to discuss daily specials and service updates | All Staff |
Midday Shift
Time | Task/Responsibility | Assigned Staff |
|---|
11:00 AM - 11:30 AM | Transition from breakfast to lunch, clean and reset dining area | Shift Manager, Waitstaff A |
11:30 AM - 2:30 PM | Lunch service, customer service, and handling take-out orders | Waitstaff B, C, D |
12:00 PM - 1:00 PM | Kitchen staff lunch break (rotating) | Kitchen Staff A, B, C |
1:00 PM - 2:00 PM | Deep cleaning of kitchen and restocking stations | Kitchen Staff D, E |
2:00 PM - 3:00 PM | Administrative tasks, scheduling, and payroll | Office Manager |
Evening Shift
Time | Task/Responsibility | Assigned Staff |
|---|
3:00 PM - 3:30 PM | Preparation for dinner service, checking reservations | Evening Manager |
3:30 PM - 4:00 PM | Kitchen prep for dinner, setting up dining area for evening service | Kitchen Staff F, G, H |
4:00 PM - 7:00 PM | Dinner service, customer service, and maintaining cleanliness | Waitstaff E, F, G |
5:00 PM - 6:00 PM | Staff dinner break (rotating) | All Staff |
6:00 PM - 7:00 PM | Inventory check and restock for evening | Inventory Manager |
Closing Shift
Time | Task/Responsibility | Assigned Staff |
|---|
7:00 PM - 7:30 PM | Start closing procedures, clean kitchen, and dining area | Closing Manager, Kitchen Staff I |
7:30 PM - 8:00 PM | Final check of supplies and equipment | Closing Manager |
8:00 PM - 9:00 PM | Closing the restaurant, securing premises, and preparing for next day | Closing Manager, Security |
Additional Notes
Customer Feedback: Collect and review customer feedback after each shift to continuously improve service quality.
Maintenance Checks: Daily checks of kitchen equipment and restaurant facilities should be performed to ensure everything is in working order.
Health and Safety: All staff must adhere to health and safety guidelines to ensure a safe working environment.
This daily work schedule is designed to help [Your Company Name] operate efficiently and provide exceptional service to all customers. Adhering to this schedule will ensure a productive and harmonious work environment.
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