Developing a manpower plan

Manpower Plan Labor Planning Chart

Manpower Plan Equation

Think of recruiting as a form of "marketing"

Tip: Hand out "I like your style" recruiting cards

Developing a manpower plan
Before you decide to hire, make sure you know how much and what kind of help you need. A good way to evaluate this is to prepare a monthly sales budget, breaking out each week, each day, and each meal period.

1. Write down your restaurant’s weekly sales.
2. Break the sales into days of the week and by meal period.
3. Determine the number of employees in each job function needed to cover the budgeted sales for each meal period using the Manpower Plan worksheet.
4. Determine the total hours needed for each position. - Identify the hourly length of each shift.
5. Divide number of shifts to cover each position by how many one person can cover for the week, with no overtime - this will determine how many of each position     you need on staff to fill your weekly schedule with no overtime.

Consider:
a. Sales trends
b. Employee illness
c. Vacations
d. No overtime
e. Fallout - Determine any expected turnover or fallout (e.g., back to school, moving, etc.) for each position.

Manpower Plan Labor Planning Chart  

M A N P O W E R / Restaurant Labor Planning
(1) Sales Per Week: $
(2) Sales Per Day Per Meal:
.	S U N	M O N	T U E S	W E D	T H U R	F R I	S A T
Breakfast	$	$	$	$	$	$	$
Lunch	$	$	$	$	$	$	$
Dinner	$	$	$	$	$	$	$

Number of Shifts Needed:
.	W A I T	B U S	B A R	HOST	COOK	PREP	DISH
Breakfast	$	$	$	$	$	$	$
Lunch	$	$	$	$	$	$	$
Dinner	$	$	$	$	$	$	$

Total # Shifts Needed Per Week:	.	.	.	.	.	.	.
# Total Hours:	.	.	.	.	.	.	.
# Current Staff:	.	.	.	.	.	.	.
Divide Hrs. Per Person Per Week :-(no overtime)	.	.	.	.	.	.	.
Turnover expected ( # people ) :	.	.	.	.	.	.	.
# Need to Hire:	.	.	.	.	.	.	.

Labor Planning
.	W A I T	B U S	B A R	H O S T	COOK	P R E P	D I S H
1. Current Staff #	.	.	.	.	.	.	.
2. Build to #:	.	.	.	.	.	.	.
3. Last Month's Fallout #:	.	.	.	.	.	.	.
4. Need to hire:	.	.	.	.	.	.	.

Manpower Plan Equation  

Now that you’ve determined your needs, use this simple equation to determine how many employees you'll need for each position:
[number needed to cover weekly shifts] MINUS [staff on hand] PLUS [fallout] EQUALS number you need to hire

Think of recruiting as a form of "marketing" 

Once you've identified your employment wants and needs, where do you find the match? After all, the employees you want are not at home reading the want ads - they're working. Your job as a manager is to help market your restaurant to attract great employees.

Tip: Hand out "I like your style" recruiting cards

One way to find and attract qualified applicant's is through the people you trust. Be alert and on the lookout for people in all sorts of occupations who exhibit a positive customer service attitude--give them this card. And don't overlook the help of friends and family whose judgment you trust; ask them to give your recruiting cards out too.

We Like Your Style ! YOUR COMPANY LOGO Contact Name Address Phone Number		Your service and hospitality have impressed me ! If you are interested in career opportunities at: ________________________ Tell them: ________________________ sent you.
Front of Recruiting Card		Back of Recruiting Card