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.
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