How to allocate Chinese restaurant staff?

Staffing plan for hotel rooms and restaurants 2017-08-1512: 09:12 | #1floor directory

1, department and staffing standards of express hotels:

General manager's office: 2 persons (general manager 1 person, assistant general manager 1 person)

Human Resources Department: 3 persons (recruitment 1, cashier 1, clerk 1).

Sales department: 2 people

Housekeeping department: 15 people. Supervisor (1), front desk attendant (4), room attendant (8), personal assistant (2)

Note: the staffing of hotel rooms is: number of rooms × occupancy rate/average workload per person (the number of rooms opened by hotel employees is 15-20 rooms/day).

Food and beverage department: 6 people. Waiter (2 persons), chef (2 persons) and handyman (2 persons)

Security personnel of the Security Department: 2 persons.

Maintenance personnel of engineering department: 2 persons.

Total: 32 people

2, catering kitchen staffing and facilities and equipment standards:

(1) Kitchen staffing

First, to determine the number of kitchen staff, more is the method of determining the proportion. That is, according to the number of meals and the proportion of various employees in the kitchen. An upscale hotel generally has 13- 15 seats and 1 cooking staff; Small-scale or high-specification special catering department, with 7-8 seats, production personnel 1 person.

B, Guangdong cuisine kitchen staff ratio is generally: 1 burner and 7 production staff. For example, there are 2 firemen, 2 cooks, 2 stevedores, 1 groceries, 2 case boards, 1 water table, major cases (cakes), 1 dishes washing, 1 dishes picking and cooking, 2 stairs (vegetables running) and 2 shifts. If the number of burners exceeds 6, a full-time major case can be set up. The ratio of kitchens and cookers of other cuisines to other posts (including processing, cutting and loading, etc.). ) is 1:4, and the ratio of dim sum and cold dish workers is 1: 1. (2) Estimated number of equipment:

First, stir fry:

A, banquet restaurant or breakfast tea restaurant.

Number of fire holes = number of dining tables /5

B. Golden Restaurant with retail customers as the mainstay

Number of fire eyes = number of people eating /40-50

C, troops, schools

Number of fire holes = number of diners/100

Cauldron stove = number of people /200-300

B, rice cooker, steam boiler:

One-door rice steamer can provide staple food for 250-300 people or steamed vegetables for 100- 150 people.

The three-tier steamer can provide steamed vegetables for 50- 100 people or staple food for 30-50 people.

C. Other heating equipment: Generally speaking, Chinese restaurants with less than 200 people should not have more than two other heating equipment.

D. Glassware: In general, the ratio with the number of diners is 1:3.

E. Stainless steel tableware: In general, the ratio with the number of diners is 1:2.