- 33
- 19
- Joined Mar 3, 2017
I understand we are all on hard times but this is my first experience navigating these tough waters.
Here is a little background, this retirement home is for-profit, Census is low about 65% which amounts to 70/110 residents.
I am asked to maintain an weekly budget of 284hrs per week.
I have already taken 1-2 shifts from each of my staff and reduced hours on 2 previous occasions.
We have just opened our dining rooms which has created more labor than your normal room service.
I dont think i can afford to layoff a cook or dishwasher... I am easily pushing 50+ hrs weeks.
All my FT staff cannot exceed 32hrs, I have a Sous Chef,PM Cook,2 dishwashers, Dining Room Supervisor, Lead Server & 7 servers to work.
This facility has 4 buildings and 4 separate dining rooms each meal period.
The morning servers come in and cook breakfast and serve/deliver in 2 separate dining rooms for higher acuity.
Lunch and dinner demand a minimum of 1 server in each dining room and usually i float around and help everyone with closing duties.
In between serving i am in the kitchen helping as much as possible.
Sorry this is long winded but i am willing myself to keep this place going on such a lean crew... But at the same time i cannot keep looking at my hard working staff and reduce hours which kills moral.
I understand at the end of the day this is a business so its hard when you know everyone has something on the line.
Solution: Scheduling tips? Duty consolidation, Combining dining rooms? Should i sell myself short and reduce my salary to keep from losing a cook/dishwasher? Let me know thanks
Here is a little background, this retirement home is for-profit, Census is low about 65% which amounts to 70/110 residents.
I am asked to maintain an weekly budget of 284hrs per week.
I have already taken 1-2 shifts from each of my staff and reduced hours on 2 previous occasions.
We have just opened our dining rooms which has created more labor than your normal room service.
I dont think i can afford to layoff a cook or dishwasher... I am easily pushing 50+ hrs weeks.
All my FT staff cannot exceed 32hrs, I have a Sous Chef,PM Cook,2 dishwashers, Dining Room Supervisor, Lead Server & 7 servers to work.
This facility has 4 buildings and 4 separate dining rooms each meal period.
The morning servers come in and cook breakfast and serve/deliver in 2 separate dining rooms for higher acuity.
Lunch and dinner demand a minimum of 1 server in each dining room and usually i float around and help everyone with closing duties.
In between serving i am in the kitchen helping as much as possible.
Sorry this is long winded but i am willing myself to keep this place going on such a lean crew... But at the same time i cannot keep looking at my hard working staff and reduce hours which kills moral.
I understand at the end of the day this is a business so its hard when you know everyone has something on the line.
Solution: Scheduling tips? Duty consolidation, Combining dining rooms? Should i sell myself short and reduce my salary to keep from losing a cook/dishwasher? Let me know thanks