Weekly Employee Schedule
Weekly Employee Schedule
Prepared by: [Your Name]
This schedule outlines the weekly activities for restaurant staff to ensure smooth operations and exceptional service throughout the week.
Monday
|
Time |
Activity |
Details |
|---|---|---|
|
9:00 AM - 11:00 AM |
Prep Kitchen |
Prepare ingredients and set up kitchen stations for the day. |
|
11:00 AM - 1:00 PM |
Lunch Service |
Serve customers during lunch rush. |
|
1:00 PM - 3:00 PM |
Inventory Check |
Count and record inventory levels; place orders as needed. |
Reminders/Notes:
Ensure kitchen cleanliness standards are maintained throughout prep and service hours. Monitor ingredient usage for accurate inventory tracking.
Tuesday
|
Time |
Activity |
Details |
|---|---|---|
|
9:00 AM - 11:00 AM |
Supplier Deliveries |
Receive and inspect deliveries; stock inventory. |
|
11:00 AM - 1:00 PM |
Prep Stations |
Prepare stations for dinner service; organize ingredients. |
|
1:00 PM - 3:00 PM |
Menu Planning |
Review menu items; adjust specials based on ingredient availability. |
Reminders/Notes:
Check for quality and freshness of delivered items. Coordinate with chef for any menu changes based on ingredient availability.
Wednesday
|
Time |
Activity |
Details |
|---|---|---|
|
9:00 AM - 11:00 AM |
Cleaning |
Deep clean kitchen; sanitize work areas and equipment. |
|
11:00 AM - 1:00 PM |
Prep for Events |
Set up for special events or catering orders. |
|
1:00 PM - 3:00 PM |
Staff Training |
Conduct training sessions on new menu items or procedures. |
Reminders/Notes:
Schedule staff breaks to ensure kitchen remains operational during event setup. Confirm training materials are updated and accessible.
Thursday
|
Time |
Activity |
Details |
|---|---|---|
|
9:00 AM - 11:00 AM |
Staff Meeting |
Discuss weekly goals, customer feedback, and operational issues. |
|
11:00 AM - 1:00 PM |
Lunch Service |
Serve customers during lunch hours. |
|
1:00 PM - 3:00 PM |
Customer Service |
Handle customer inquiries, reservations, and feedback. |
Reminders/Notes:
Address any scheduling conflicts or staffing issues during the meeting. Maintain high standards of customer service during peak hours.
Friday
|
Time |
Activity |
Details |
|---|---|---|
|
9:00 AM - 11:00 AM |
Vendor Relations |
Meet with vendors; negotiate prices or discuss product quality. |
|
11:00 AM - 1:00 PM |
Prep for Weekend |
Prepare for busy weekend service; organize supplies and staff schedules. |
|
1:00 PM - 3:00 PM |
Menu Review |
Review sales data; adjust menu items based on popularity and feedback. |
Reminders/Notes:
Confirm weekend staffing needs and adjust prep accordingly. Analyze sales trends to optimize menu offerings for customer satisfaction.
