Formulas:

Preliminary Labor Cost = Hours Scheduled ( or worked ) x Hourly Rate

• Preliminary means before benefits.
• Using scheduled hours yields standard cost.
• Using worked hours yields actual cost.

Standard (Actual)Labor Cost Preliminary Labor Cost = Preliminary Labor Cost x (1+benefits percentage)

• Overtime earns 1.5 times the regular rate.

Annual salaries can be divided into daily salaries by dividing by 52 weeks per year and then 1 week divided by 5 days.

Labor Cost % = Labor Cost $/ Sales $

Creating a weekly schedule for the staff:

• All Staff need to be present for the peak given for each day.
• Staff can't be allowed to work less than four hours.
• Staff working +6 hours, should be given breaks.

( Example: If forecasted covers 100 guests, Line cook 1 serves 50 guests, and has worked for more than 6+, switch with line cook 2).

On excel:

• As shown on Monday, the Executive Chef works 3-11pm (8), meaning they worked eight hours that day. (Came early for prep).

The excel link:

https://1drv.ms/x/s!AmMpUVKw5YJ0cBZ4FzfUGek1F5A

Annual Sales: $2,000,000.00 Weekly Sales: $38,450.00 Job Title General Manager Total GM hours per day Back of House Exectutive Chef Executive Pastry Chef Sous Chef Pastry Cook Line Cook 1 Line Cook 2 Line Cook 3 Line Cook 4 Dishwasher 1 Dishwasher 2 Dishwasher 3 Total BOH Daily Hours Day Hours of Operation Forecasted Covers Pay Rate $/hr $45.00 $40.00 $36.00 $34.00 $23.00 $25.00 $24.00 $23.00 $23.00 $18.00 $18.00 $18.00 Total Covers 5-10pm 5-10pm 5-10pm 5-10pm 5-11pm 5-11pm 5-10pm 50 75 75 125 150 200 100 775 peak 6-8pm peak 6-8pm peak 6-8pm peak 6-8pm peak 6-9pm peak 6:30-9:30 Peak 6:30-9:30 Total Hours #VALUE! sim @) [| *+dSSrY SSCS SSCS SSCS #VALUE! Total Weekly Pay #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! Front of House FOH Manager Market Supervisor -Counter Market Clerk 1 -Counter Market Clerk 2 - Counter Market Clerk 3 - Counter Head Bartender/Bar Manager Bartender 1 Bartender 2 Server 1 Server 2 Server 3 Server 4 Busser 1 Busser 2 Food Runner 1 Food Runner 2 Food Runner 3 Host 1 Host 2 Total FOH Daily Hours Total Daily Hours Weekly Labor Cost Dollars $36.00 $28.00 $16.00 $16.00 $16.00 $25.00 $16.00 $16.00 $12.00 $12.00 $12.00 $12.00 $10.00 $10.00 $11.00 $11.00 $11.00 $18.00 $18.00 #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! 1. Using the Excel spreadsheet, complete a weekly schedule utilizing the cost control methods. 2. Based on Performance Standards established by the Executive Chef and FOH Manager, the following staffing guidelines have been established in order to maintain quality, while also controlling labor cost: a. Line cooks can adequately prep and cook for 50 guests in a 6-8 hour shift Dishwashers can clean for 100 guests in a 6-8 hour shift Bartenders can prep, mix drinks and serve 100 guests in a 6-8 hour shift Servers can adequately serve 50 guests in a 6-8 hour shift Bussers can adequately service 100 guests in a 6-8 hour shift Food Runners can adequately service 100 guests in a 6-8 hour shift Host/Hostess can service 100 guests in a 6-8 hour shift If you have counter service clerks , 100 guests per 6-8 hour shift 3. Based on the cover counts given for each day, calculate the number of people you need to schedule for each position per day. Then, utilizing the principles of stagger in/out as well as part time employees, schedule each position for each day. 4. Calculate total hours per week for each position scheduled. Calculate the weekly payroll amount for each position scheduled. 5. Calculate the Total hours and payroll for FOH and BOH as indicated on the spreadsheet. 6. Calculate total weekly payroll and then weekly labor cost. 7. Assume that your threshold for full time benefit-eligible employees is 32 hours per week or more. Calculate the total benefit cost for your full time employees for the week, using a benefit to payroll ratio of 30%