Weekly Staff Scheduling Checklist
Forecast and Demand Planning
Export covers and net sales from Toast, Square, or Aloha broken out by daypart (brunch, lunch, dinner, late-night). Compare to the same week last year and to the prior 4-week trailing average — both signals matter when the calendar lands differently.
Pull next week's book from Resy, OpenTable, or SevenRooms. Flag any 8-tops or buyouts, private events, and BNB notes (allergies, VIPs, regulars) that drive extra prep or a dedicated server.
Concerts, ball games, conventions, and holidays move covers 20-40% on a given night. A rainy patio Saturday cuts capacity by half. Check the city events calendar and a 7-day weather forecast before locking the build.
Enter projected covers per shift in 7shifts or HotSchedules. Set the labor budget as a percentage of projected sales — typical full-service target is 28-32%, fast-casual 22-26%. The schedule build will be measured against this number.
Document any unusual demand drivers in the planning notes so the AGM building the schedule has context.
Availability and Time-Off
Confirm the request deadline has passed (most operators set Sunday noon for the following week). Pull approved PTO, blackout dates, and student class schedules from 7shifts or Homebase. Late requests go to the wait list, not into the build.
Pull the cert tracker — ServSafe, Learn2Serve, TIPS, and any state allergen-aware cert (MA, IL, MI, NY, RI). An expired cert means the employee can't work that role until renewed. Inspectors check at point of service.
Book the renewal class or online module before the cert lapses. Pull the affected employee from any shift where the cert is required (alcohol service, allergen-aware manager-on-duty) until renewal is documented in the file.
Federal FLSA and state child-labor laws cap hours and end times for employees under 18 — typically no past 10pm on school nights, no more than 18 hours during a school week. Minors cannot operate slicers, fryers in some states, or serve alcohol anywhere.
Build the Schedule
Assign servers to sections at a covers-per-server ratio appropriate to the concept (typically 16-20 for full-service, higher for fast-casual). Staff hosts, bartenders, bussers, and runners against the same forecast. Build a cut order so you can send people home as the room slows.
Schedule sauté, grill, fry, garde manger, expo, and dish pit against the line check requirements. Pad prep cook hours on Mondays and Fridays for the weekend push. Assign a dedicated allergen-aware manager-on-duty for every shift in jurisdictions that require it.
Stagger start times so the floor is fully staffed before the rush, not at the rush. A Saturday brunch peak at noon needs servers clocked in by 10:30 doing side-work, not arriving at 11:45.
For each shift, identify one cross-trained employee who can flex into a second station — a server who can run food, a line cook who can work two stations, a host who can bus. This is what saves the shift when someone calls out at noon.
Labor Cost and Compliance Review
Run the projected labor report in 7shifts or R365. Compare against the budget set during forecasting. A build that lands 2+ points over budget needs trimming — usually by tightening start times or eliminating an overlap.
Shorten the longest overlap, tighten start times by 15-30 minutes, or move a borderline 6-hour shift to 5.5 to avoid the meal-break trigger. Don't cut below the minimum staffing floor — labor savings vanish if the room turns slowly.
Anyone projected over 40 hours (or 8 in a day in CA, NV, AK, CO) triggers overtime. Either redistribute the hours, get the GM's approval for the OT in advance, or move the employee to a lighter shift. Unapproved OT is the most common labor variance.
For tipped employees in tip-credit states, non-tipped side-work cannot exceed 20% of the shift or 30 continuous minutes (FLSA 80/20/30 rule). Confirm written tip-credit notice is on file for every tipped employee — without it, the employer owes full minimum wage retroactively.
Fair-workweek laws in NYC, Philadelphia, Chicago, San Francisco, Seattle, Oregon, and Emeryville require schedules posted 14 days in advance. Last-minute changes trigger predictability pay (usually one extra hour at regular rate). Confirm the post date meets your jurisdiction's window.
Publish and Communicate
Push the published schedule so every employee receives the app and SMS notification. Post a printed copy in the BOH hallway and at the host stand for staff without smartphones. The published timestamp is the legal record for predictive-scheduling jurisdictions.
Check the read receipts in the scheduling app. For anyone who hasn't acknowledged within 24 hours of publish, send a direct text. An unacknowledged shift on Monday morning is the no-call-no-show waiting to happen.
Post the open shift to the team feed for pickup, or reach out directly to a cross-trained backup. Document the change — predictive-scheduling jurisdictions require notice and may owe predictability pay if you reassigned without consent.
Walk the AM and PM shift leads through the week's large parties, VIPs, 86-risk items, and any new-hire shadowing. The schedule is data; the briefing is what makes the floor run.
Use this template in Manifestly
- Restaurant Hiring Checklist
- Restaurant Security Checklist
- Restaurant Closing Checklist
- Manager Daily Walkthrough
- Restaurant Opening Checklist
- Restaurant Employee Termination Checklist
- Restaurant Maintenance Checklist
- Food Safety Checklist
- Server Side Work Checklist
- Restaurant Closing Cleaning Checklist
- Weekly Inventory Management Checklist
- Daily Kitchen Cleaning Checklist
- Pre-Shift Meeting Checklist
- Staff Training Checklist
- Restaurant Opening Checklist
- Restaurant Inventory Count Checklist
- Restaurant Closing Checklist
- Restaurant Equipment Maintenance Checklist
- Food Safety and Hygiene Checklist
- Restaurant Employee Onboarding Checklist
- Front-of-House Operations Checklist
- Restaurant Cleaning Checklist
- Bar Opening and Closing Checklist
- Food Prep Checklist
- Table Setting and Presentation Checklist
- Food Waste Log Checklist
- Workplace Safety and Ergonomics Checklist
- Restaurant Bathroom Cleaning Checklist
- Cash Handling and Management Checklist
- Customer Service Excellence Checklist
- Food Ordering and Receiving Checklist
- Employee Termination Checklist
- Takeout and Delivery Service Checklist
- Morning Prep Checklist
- Perishables Stocking Checklist
- Restaurant Opening Checklist
- Food Allergy and Special Diets Checklist
- Kitchen Closing & Cleanup Checklist
- Restaurant Cross-Training Checklist
- Recipe Consistency Checklist
- Guest Experience Checklist
- Kitchen Deep-Clean Checklist
- Restaurant Safety Training Checklist
- Food Storage Checklist
- Staff Uniform Checklist
- Work Schedule and Shift Swap Checklist
- Table Setting Checklist
- Promotion and Discount Checklist
- Menu Knowledge Checklist
- Restaurant Tax Preparation Checklist
- Staff Training Program Checklist
- Food Presentation and Plating Standards Checklist
- Restaurant Closing Checklist
- Security System Check Checklist
- Beverage Quality Checklist
- Restaurant Insurance Review Checklist
- Restaurant Quality Control Checklist
- Wine and Beverage Inventory Checklist
- Annual Business Goals Review Checklist
- Employee Scheduling and Labor Management Checklist
- Restaurant HR Compliance and Record-Keeping Checklist
- Restaurant Partnership and Collaboration Checklist
- Supplier and Vendor Evaluation Checklist
- Daily Specials and Menu Update Checklist
- Weekly Cleaning Checklist
- End-of-Day Sales Reconciliation Checklist
- Daily Cleaning Checklist
- Prep Station Setup Checklist
- Vendor Order Checklist
- Monthly Maintenance Checklist
- Order Accuracy Checklist
- Restaurant Payroll Processing Checklist
- Restaurant Technology Backup Checklist
- Private Event & Buyout Planning Checklist
- Restroom Refresh and Inspection Checklist
- Reservation Management Checklist
- Guest Complaint Resolution Checklist
- Service Timing Checklist
- Pre-Shift Employee Health Screening Checklist
- Health and Safety Compliance Checklist
- Health Inspection Readiness Checklist
- New Menu Item Development Checklist
- Restaurant Marketing and Promotion Checklist
- Restaurant Reservation Management Checklist
- Restaurant Emergency Procedures Checklist
- Point of Sale System Management Checklist
- Customer Feedback and Resolution Checklist
- Monthly Budget Review Checklist
- Restaurant Permit and Licensing Renewal Checklist
- Restaurant Event Planning Checklist
- Inventory Reconciliation Checklist
- Restaurant Technology Systems Checklist
- Restaurant Remodeling and Maintenance Checklist
- Kitchen Equipment Start-Up Checklist
- Restaurant Sustainability Practices Checklist
- Menu Engineering and Profitability Checklist
- Front-of-House Opening Checklist
- Front-of-House Shutdown Checklist
- Non-Perishables Restocking Checklist
- Food Safety Compliance Checklist
- Portion Control Checklist
- Beverage Restock Checklist
- New Hire Paperwork Checklist
- Restaurant Social Media Strategy Checklist
- Customer Loyalty Program Checklist
- Restaurant Policy Update Checklist
- POS System Update Checklist
- Supply Quality Checklist
- Kitchen Equipment Calibration Checklist
- Restaurant New Hire Checklist
- Uniform and Appearance Standards Checklist
- Restroom Cleaning Checklist
- Restaurant Employee Training Checklist
- Equipment Safety Checklist
- Daily Inventory Checklist
- Daily Prep Task Checklist
- Food Storage and Rotation Checklist
- Server Customer Service Training Checklist
- Guest Feedback Collection Checklist
- Digital Menu Update Checklist
- Taste Testing Checklist
- Employee Performance Review Checklist
- Restaurant Licensing Renewal Checklist
- Restaurant Marketing Plan Checklist
- Monthly Restaurant Inspection
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