Shiftwise Staffing

SHIFT DETAILS
MORNIN LUNCH
SR NO DEPT DESIGNATION MORNING GENERAL AFTERNOON
G BREAK BREAK
GM 1
1 G M OFFICE
Dept. Total 0 0 1 0 0
SALES MANAGER 0 0 1 0 0
BANQUET SALES 0 0 1 0 0
2 SALES
SALES COORDINATOR 0 0 0 0 0
Dept. Total 0 0 2 0 0
ACCOUNT MANAGER 0 0 1 0 0
ACC. EXECUTIVE 0 0 1 0 0
3 FINANCE Audit 0 0 1 0 0
Cashier Restaurant 1 0 0 0 2
Dept. Total 1 0 3 0 2
PURCHASE MANAGER 1
STORE Incharge 0 0 1 0 0
4 PURCHASE
Store Asst 0 0 1 0 0
Dept. Total 0 0 3 0 0
ASST. MANAGER HR 0 0 1 0 0
5 HR HR ASST. 0 0 0 0 0
Dept. Total 0 0 1 0 0
EDP EXECUTIVE 1
6 EDP
Dept. Total 0 0 1 0 0
SUPERVISOR 12 Hrs Shift 1 0 0 0 0
7 Female Guard 12 Hrs Shift 0 0 1 0 0
SECURITY
GUARD 12 Hrs Shift 2 1
Dept. Total 3 0 2 0 0
FOM 0 1 0 0 0
DM 0 0 0 0 1
FOA 1 1 0 0 1
8 FRONT OFFICE Tr FOA 0 0 0 0 0
8 FRONT OFFICE
BELLBOY 1 0 0 0 1
DRIVER 1 1 0 0 1
Dept. Total 3 3 0 0 4
Ex CHEF 0 1 0 0 0
Soue Chef 0 0 0 0 1
Indian CDP 0 0 0 1 0
Tandoor CDP 0 0 0 1 0
Conti CDP 0 1 0 0 0
Chinese CDP 0 0 0 1 0
Halwai CDP 0 0 0 1 0
Indian DCDP 0 1 0 0 1
Tandoor CDCP 0 1 0 0 1
Chinese DCDP 0 1 0 0 1
Conti DCDP 0 1 0 0 1
2 F&B PRODUCTION
Southindian DCDP 0 1 0 0 0
Backery DCDP 0 0 1 0 0
Halwai DCDP 0 0 0 0 0
Commi Indian 0 1 0 0 1
Com Chinese 0 1 0 0 0
Com Tandoor 0 1 0 0 1
Com Conti 0 1 0 0 1
Com Halwai 0 1 0 0 0
Com Backery 0 1 0 0 0
Staff Kitchen 1 0 1 0 1
Dept. Total 1 13 2 4 9
KST 2 0 1 0 3
3 KST KSt Supervisor 1 0 0 0 0
Dept. Total 3 0 1 0 3
FBM 0 0 1 0 0
BQT MGR 0 0 1 0 0
RESTAURANT MANAGER 0 0 2 0 0
BQT EXC 0 0 0 0 0

1 F&B Service
 CAPTAIN Banquet 0 0 2 0 0
Captain Restaurant both 0 1 0 1 2
1 F&B Service
Captain Room Service 1 0 0 0 1
STEWARDS Room Service 0 2 0 1 2
STEWARDS Rice Bowl 0 2 0 2 1
STEWARDS Galaxy 0 0 0 0 2
STEWARDS Banquet 0 0 14 0 0
Dept. Total 1 5 20 4 8
EHK 0 0 1 0 0
SUPERVISOR 2 0 0 0 1
Desk Attendant 1 0 0 0 1
ROOM ATTENDANT 3 0 0 0 2
9 HOUSEKEEPING
P.A. ATTENDANT 1 0 3 0 2
TAILOR 0 0 1 0 0
Laundry 0 0 3 0 0
Dept. Total 7 0 8 0 6
ENGINEERING EXECUTIVE 1
SUPERVISOR 1
12 ENGINEERING PLUMBER 1
TECHNICIAN 1 1 1
Dept. Total 1 0 3 0 2
Grand Total 19 21 44 8 32

Shift Timings: ROOM TO STAFF RATIO

Morning: 07:00 to 16:00 hrs
General: 09:30 to 18:30 hrs.
Break: 07:00 to 12:00 & 19:00 to 23:00
Afternoon: 15:00 to 00: 00 hrs
Night: 23:00 to 07:00 hrs.
NIGHT TOTAL

1
0 1
0 1
0 1
0 0
0 2
0 1
0 1
0 1
0 3
0 6
1
0 1
0 1
0 3
0 1
0 0
0 1
1
0 1
1 2
0 1
2 5
3 8
0 1
0 1
1 4
0 0
1 3
1 4
3 13
0 1
0 1
0 1
0 1
0 1
0 1
0 1
0 2
0 2
0 2
1 3
0 1
0 1
0 0
0 2
0 1
0 2
0 2
0 1
0 1
0 3
1 30
3 9
1 2
4 11
0 1
0 1
0 1
0 0
 0 2
0 4
1 3
1 6
0 5
0 2
0 14
2 39
0 1
1 4
0 2
1 6
1 7
0 1
0 3
3 24
1
1
1
1 4
1 7
17 146

146

AFF RATIO 2.7

Banquet Service Ratios

Do you negotiate service levels? Do you ask hotels what their service ratios are? Understaffed meal se
regardless of the quality of a catered functions food and beverage, room setup, and overall ambience
and enjoyment of the event.

The average ratio is one server for every 32 attendees at a meal function regardless of the style of se
for wine service.

Meal service levels can run from 1 server per 8 guests to 1 server per 40 guests. Most caterers staffin
negotiate 1 to 20 or 1 to 16 if there is poured wine or Banquet French service.

As with any negotiation, you need leverage. If you have a low-budget group, you will most likely be re
be able to negotiate the charges away. Remember that this negotiation must take place BEFORE you
and signed off on.

For excellent service, the minimum service ratio for conventional sit-down meal functions with Americ
20 guests. If you are using rounds of 10, the caterer should schedule one server for every 2 dining tab
scheduled to handle 5 dining tables.

The minimum busperson ratio for this sit-down meal is one busperson for every 3 servers. If you are u
every 6 dining tables. If you are using rounds of 8, one busperson should be scheduled for every 8 din

Some caterers will schedule one busperson for every two servers. This is usually done for functions th
requested by the meeting planner. Generally speaking, though, you can make do with one busperson
perform some bus work during the catered event.

If the conventional sit-down meal function includes Russian, banquet French, or poured-wine service,
You should schedule one server for every two rounds of 8, or two servers for every three rounds of 10
of 8, will usually suffice.
Cocktail Reception & Passed Hors DOuevres

A cocktail reception is often designed as a flow through event

your guests arrive, and move through the space in a fluid nature,
stopping momentarily to sample the culinary delights and
beverages that are brought round the room and to their fingertips.
For this kind of service, we recommend 1 server for every 20-30
guests, and one stationary bartender for every 70 100 guests.
Sit Down Dinner

There is nothing quite like a well executed dinner service. Meant to reflect the
type of dinner service youd receive in a 5 star restaurant, a sit down dinner
allows for intimate contact between guests while sharing a meal. Waitstaff will
wine and dine your guests while they kick up their heels and enjoy their meals.
For this kind of service, we recommend 1 server for every 10-12 guests. For
dedicated wine service, we recommend 1 bartender/wine steward for each 30-
40 seated guests (unless your meal includes multiple wine pairings, which
would merit additional wine stewards).
Stationary Food/Buffet Dinners

Dont like being tied down? Or are you working with limited space? Food
Stations or Buffet Dinners allow your guests to customize their meal by
sampling a wider variety of the fare youve provided. Theyll get a chance
to mingle while doing so, and will still have our waitstaff to depend upon for
questions and cleanup. For this type of service, we recommend 1 server for
every 20-30 guests.
Family Style Dinner Service

There is nothing quite like a family style dinner service to allow you to break bread with your
guests. Large platters and bowls are served to each table for guests to help themselves to their
meal and transfer it onto their own plates. This enables a more relaxed dining atmosphere, and
imparts a communal dining experience upon your guests. Waitstaff will remove and replenish
platters and bowls as needed, and remove plates and cutlery as your guests finish. For this kind of
service, we recommend 1 server for every 10-15 guests. In order to provide beverage service for a
family style dinner, we recommend 1 bartender/wine steward for every 30-40 seated guests
(unless your meal includes multiple wine pairings, which would merit additional wine stewards).
Will there be wine service at the party? I wouldnt be comfortable having 1 server to serve and
cocktail for more than 20 people in a four course dinner. Even then, I would want to make sure the
first course was pre-set, in addition to bread, butter, coffee cups and saucers, water and iced teas
half the guests if the bar is a cash bar or if there wasnt a bar. If its a free bar, I wouldnt worry abo
the iced teas.

Even 20 people all at once for one server is stretching yourself thin, except that you have 1 busser
for every 3 tables. That helps.

How is your service station set up for this party? How far will servers have to walk to fill and refill
water pitchers and coffee pots? Where is your bus station in relation to the tables, or do you use
large oval trays?

How you service this large a party will have a lot to do with how they view your prices. It will
definately affect whether you get referrals.

In my opinion, its worth it to go above and beyond on service to make a name for yourself, and
build value in your banquet prices so you can increase them when you need to. With that in mind,
my years running country clubs, served dinners with more than 2 courses and cocktail service, nev
got less than:

1 server per 15 guests

1 busser per 50 guests
1 bartender per 75-100 guests
1 manager/captain per 150 guests

For buffets:
1 buffet attendant per 75 guests

There are many restaurants and catering services out there that dont offer anything beyond food
and food table setup. They set things out, and people help themselves. This is all fine for a family
reunion, and casual affairs with paper and plastic. If youre plating and serving, provide the same
level of service you would in a restaurant, and make a name for yourself.