For example:
A 1000 square meter mid-range (per capita 25-40 yuan consumption level) restaurant, the attendance rate is 85% (already very high).
The staffing is as follows:
Front Desk \ Back Kitchen \ General Logistics
Front desk:
1 foreman or front office manager
Welcome two people (to Taiwan Province),
Two guests (ordering food and pushing wine)
Cashier 1, water bar 1 (registered drinks)
Each private room is equipped with a waiter.
There is a waiter for every four 4-person booths in the lobby.
Eight people in the hall have a waiter for every three round tables.
There shall be no less than 3 food delivery personnel (the private room can be served by unattended attendants).
After counting the number of waiters, every 7 people will be given a substitute (vacation)
Houchu
An executive chef (he can also act as a wok)
Zaotouzu 5 wok+1 soup pot +2 beating
Cutting and matching group 3 finishing +2 roughing +2 handyman
2 cold dishes room+1 miscellaneous
There are two people in the pastry room, but they need the help of the stove to cook, fry and steam after dinner.
General logistics
Accounting 1 person
Cashier 1
Custody 1 person
Purchase 1 person
Maintenance 1 person (can be held concurrently by the driver)
Security number
This is a theoretical configuration. If the boss's business policy is fast and precise, it is necessary to increase the possibility of people. If it is a pure hot pot restaurant, it can also lose 9 people.