How to allocate the number of waiters in budget hotels and how to arrange shifts?

Generally speaking, there is room 1 waiter cleaning 12 in the morning shift. Room 1 10 needs about 9 waiters, plus 2 foremen 1 supervisor. Generally, there are 3 foremen in the morning shift. 1 foreman has 2 waiters and one waiter works at night shift. Add up to 2 1 person, and an early shift foreman can replace other shifts. This figure is calculated based on the occupancy rate of 80%. If not, 1 ~ 2 attendants can be reduced appropriately;

The front desk of other departments needs about 6-7 people, cashier 3-4 people, finance department 3-4 people, personnel department 3-4 people, security department 7-8 people, project department 4-5 people, kitchen 15-20 people, housekeeping department 2 people, dishwashing aunt 5-6 people and PA 8 people, which is about * *.

Note: The front desk, security and engineering are calculated as 12, with 24-hour rest, and the personnel, finance and housekeeping departments are calculated as normal shifts every day (8: 30 ~ 17: 30). One person in the kitchen and dining room should be on night shift (22: 00 ~ 6: 30) to prepare breakfast.

This is just the number of people I calculated according to the regular hotel. The personnel here are calculated by experienced personnel. In fact, restaurants and guest rooms can have about 20%~30% interns, which can reduce the wage cost, while financial, cashier, personnel and engineering personnel need experienced personnel to do it. If they are inexperienced, they will be nervous. The above are personal opinions, please judge for yourself!