Urgent specialty restaurant schedule for help

The manager arranges to get off work at 11:00 a.m. to 20:00 p.m., the chef is assigned according to the proportion of your lunch and dinner, and the dishwasher goes to work at about 12 noon to make double shift arrangements, remember to leave after closing business at 23 o'clock in the evening, the two waiters are too few, and you can arrange to be on duty during the morning and evening rush hours, and you can recruit 3-4 waiters.

The lobby manager 1 is 9 in the morning and 6:30 in the evening, and the lobby manager is 2 in the evening, 1 in the evening, and 22:30 in the evening, and the morning and evening shifts are coordinated by themselves one week in advance. Give a schedule. Waiter 1 9 a.m. 6:30 p.m., waiter 10:50 a.m. 7:50 p.m., waiter.

Is the location good? It is sold in the morning, noon and evening. A waiter on the morning shift is 6 to 2:

30.Work the next day after work. 10 to 2 for a waiter on the day shift

30.Work. Break at noon, until 4:00

30 to 11 p.m. off work. A waiter is on the difference during the evening rush hour. The store manager can stay up into the night, but he certainly won't do as much work as a waiter.

It was hard at night. The backhouse people are enough. Let the back hall arrange by itself.

The business stall is long, and the front hall is very difficult. Hire an extra waiter in the early stage. It will be open for one month and adjusted according to the business situation.

Let the store manager line up. If there's a mistake, he's better. Otherwise, why would he eat?

In fact, it's scary to think about it, 100 or so squares raise a dozen people. It's stressful. Good luck with business.