Taking the pain out of restaurant rostering

Taking the pain out of restaurant rostering

SINGAPORE - In the food and beverage business, the old maxim about "service with a smile" rules.

A beaming waiter or bartender helps keep customers happy.

But those cheery smiles don't always come easily, especially if staff levels are short on a certain shift or a worker is unhappy with the job he or she is doing.

That means drawing up the roster is an all-important task.

But it is also very time-consuming for managers to plan the staffing needs of a restaurant, taking into account the skills mix, shift preferences, resource availability and labour regulations.

Mr Andrew Lee, chief executive of restaurant operator Zingrill Holdings, noticed the laborious process involved and decided to streamline it.

"In the past, the outlet managers would come in, fill up the scheduling roster for the day on paper and then fax it to the operations manager for approval and confirmation. A lot of time and resources are taken up," he said.

And it was not only the operational staff, he noticed.

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