Restaurant Staff Scheduling Template
A simple staff scheduling template for restaurants: match forecasted covers to staff requirements, factor in labor cost targets, track availability, and build a weekly schedule that keeps service high and costs predictable. Stop scheduling by gut and start scheduling by numbers.
How it works:
- Forecast covers by day and service period
- Set labor cost target (25-35% of sales)
- Map staff availability to labor needs
- Build schedule with position-based ratios
Key ratios:
- 1 server per 15-20 covers
- 1 busser per 30 covers
- 1 cook per 25 covers
- 1 dishwasher per 40 covers
Why it matters: The KPI dashboard tells you whether you hit your labor cost target last week. This template helps you hit it next week.
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