A skewer store with a turnover of 400,000/month, an area of 240 square meters and 17 employees. After conducting a diagnosis, it follows five steps to achieve optimization of the employment structure and cuts down to 13 people.

First of all, the employment structure is analyzed, and the positions of this kebab store are mainly divided into service, cashier, cleaning and removal of the station, food delivery, playing pots and pans, wearing a skewer, snacks, food, cleaning, cutting and so on.

The first step, dishwasher merged cleaning. Cleaning after cleaning the health, time will be free, especially during the peak dining period, you can go to the back of the kitchen to clean tableware hygiene.

The second step, the dish can change two roles. Passing food and serving pots are actually a line, and one of the positions can be saved.

The third step, withdrawing the table cleaning and serving as one. Front of the room has waiters, back of the kitchen has dishwashers, then remove the table cleaner position will be more redundant.

The fourth step, snack food staff downsizing. Downsize the restaurant's snack-equipped post of two employees to one, and the chef to work with each other to improve efficiency.

Structural optimization, after the division of tasks, then the original 17 employees, cut down to 13 people.

In today's world of high labor costs, a reasonable scheduling system and clear delineation of duties can save costs (time, labor, and money), improve work efficiency, and bring customers a more comfortable dining experience.

Of course, a specific situation corresponds to a specific way and method, the situation of each restaurant is different, can not be generalized. Skewer bosses for store specifics, rational planning, in order to create greater benefits.