Im sorry if this is a re-post i did do a quick search to see if this has been threaded already, and nothing turned up.
In my establishment me and the other managers (gm,chef and the other sous) take a great deal of pride in our labor plans and our numbers. however sometimes i feel its futile. Our labor goal is 7.40% for b.o.h. staff per week. This is the lowest ive ever had to strive for in over 10 years , usually its around 8%.every other place ive worked.
At what point to you find you sacrifice service to meet goals. The chef, myself and other sous command a brigade of roughly 40 cooks, 3 prep cooks and 3 dishwashers/kitchen helpers. Personally id say you should never sacrifice service and quality to meet a labor goal. but this is a two edged sword and not the best approach to a sustainable business model. We break our balls meeting or trying to meet this goal every week set by the gm and the culinary director, if we make it no1 says anything, if we dont we have to go over the numbers and account day by day sales vs labor.
what are some of your labor goals ? is 7.40% to low of a goal for an operation this big? I know they want to bring the best out of us and intern its my job to bring the best out of my troops, but sometimes line cooks are lazy lol lets fsce it , we've all been there. few cooks brings 100% evry shift...whats a good varience for labor ? Sometimes id like to just like to run the board and expo lol instead of being a bit of everything and all stations lol jus to make labour. sorry if this sounds whiny lol..
Is this a good plan or jus higher ups setting unreasonable goals to squeeze every cent into profit.... like i said in my introdution ive only been a sous for jus under a year..still learning the business side of operations, jus thought id pick your brains. thanks