1, 1-shift system
That is, the staff of the day at the same time to go to work, at the same time off. Its advantage is that there is no handover during business hours, the disadvantage is that the business hours are short, and therefore not suitable for the front desk staff, can only be used for back office services, administrative and logistics staff.
2, two-shift or three-shift
In the service of the front-line personnel, business hours to note more than 8 hours, in order to ensure that the needs of the service, can be divided into two shifts of staff, each working 8 hours, there is a handover in the middle of the process. At the same time, taking into account the intermittent nature of food service, most restaurants set up _ a jump shift (motorized shift), that is, the work time of the shift is arranged in the restaurant's peak business hours, such as 10:00?14:00 , 17:00~21:00.
The implementation of this scheduling method can extend the business hours and convenience of the guests, but the disadvantage is that the shift is increased, the scheduling difficulty increases, and it is easy to appear the responsibility of the phenomenon is not clear. The disadvantage is that with more shifts, scheduling becomes more difficult and there is a tendency for unclear responsibilities to arise.
3, balanced work system
This form of daily working hours of employees according to the actual needs of the short and long, in a week or a month to reach a balance, the average after the balance of the day is still eight hours. Its advantage is that the manpower can match the workload, to ensure that there is sufficient manpower during business hours, the disadvantage is that the management is more complicated, the staff commuting time is not regular, and it is easy to cause staff resentment.
Precautions:1, try to stabilize. Long-term use of some stable half-time temporary workers, these people can accumulate work experience, improve service technology, the restaurant can also reduce recruitment costs.
2, pay attention to the half-time temporary workers of technical training. This is necessary to ensure the quality of service.
3, the daily employment time is appropriate. It is important to make sure that half-time temporary workers are fully occupied during their employment time.