Labor cost in a restaurant is extremely important to control. The schedule should start with the numbers budgeted. This is called “schedule to budget”. The ending dollar amount of the schedule needs to be under the budgeted amount. If a special banquet was scheduled after the budget was written, the percent of sales should still be lower than the budget. Labor $ divided by sales equals your labor %. If sales are lower than budgeted then labor needs to be reduced. That is why it is important to monitor with the use of a labor sheet daily and even during each shift. Send people home when sales are not what you expected. Below is a link to a labor sheet that provides a lot of information that will be useful for the managers in their monitoring of labor cost.
If you would like Social Media Connected to help set up your labor schedule sheet Email: Social Media Connected