Employee Scheduling and Labor Management Checklist
Weekly scheduling and labor cost workflow run by the GM or AGM at a full-service or fast-casual restaurant. Covers sales-driven forecasting, schedule build, labor cost targets, FLSA and predictive-scheduling compliance, and post-week performance review.
6 sections
25 steps
1
Forecast Labor Demand
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Pull last 4 weeks of sales by daypart
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Layer in upcoming events and holidays
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Set the weekly sales forecast
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Flag promo or menu changes affecting prep load
2
Build the Schedule
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Refresh availability and time-off in 7shifts
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Draft FOH sections and BOH stations
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Stagger experienced and new staff per shift
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Assign the allergen-aware certified manager
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Identify a predictive-scheduling jurisdiction
3
Hit the Labor Budget
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Set labor cost target against forecasted sales
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Compare draft hours to the budget
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Check the draft against the budget
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Trim hours from low-volume shifts
4
Publish and Communicate
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Post the schedule 14 days in advance
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Send schedule notifications to staff
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Open shift-swap board with manager approval
5
Compliance and Recordkeeping
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Verify tip-credit notice on file for tipped staff
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Review the draft for FLSA overtime exposure
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Confirm minor work-hour limits on the schedule
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Archive the published schedule and time records
6
Post-Week Performance Review
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Run actual vs theoretical labor variance
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Capture the weekly labor outcome
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Document no-shows and tardies in the log
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Recognize standout shift performers
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Document a corrective-action conversation
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Sections
6
Steps
25
Category
Restaurant
Price
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