Restaurant Roster Summary and Written Report: Achieving 35% TLC

This report provides a summary and analysis of a restaurant's strategy to achieve a Total Labor Cost (TLC) of 35%. The approach involves optimizing staff rosters by using a mix of fixed and temporary employees for both Front of House (FOH) and Back of House (BOH) roles. For FOH, two employees were fixed, and the remaining were hired temporarily to minimize costs. Similarly, for BOH, only the Executive Chef was on a fixed salary. The report highlights the importance of maintaining a well-defined roster, adhering to organizational procedures, and continuously reviewing and improving the roster based on stakeholder feedback and employee convenience. By implementing these strategies, the restaurant successfully reduced its labor costs from an initial $48,000 to $16,800, achieving the targeted 35% TLC.

Running head: ROSTER SUMMARY AND WRITTEN REPORT
ROSTER SUMMARY AND WRITTEN REPORT
Name of the Student
Name of the University
Author Note

1ROSTER SUMMARY AND WRITTEN REPORT
Summary and Written Report
Achieving 35% TLC
In a restaurant the different costs need to be lowered down and this assists in ensuring
that the firm will be able to earn large profits. Hence, by assigning the roster in a manner such
that, the right number of people were present at the right time, a roster for the same was
prepared. In order to ensure that the minimum number of employees are present, for the FOH
staff members two of the employees were set fixed and the rest were hired at a temporary basis
with a predefined hourly rate.
In addition to this, as the fixed employees were being given a whole payment, they were
only given an off on one day which is Monday and the rest of the employees hired on temporary
basis were given offs more than three times a week so as to reduce the variable costs. In addition
to this, with respect to the BOH Staff only the Executive Chef was hired for a fixed rate but the
others excluding the cleaner were hired on a variable basis. This pattern was followed in both
the weeks and with respect to this, the company was able to attain 35% of the Total Labor Cost
which was initially set at $48000 came down to $16800.
The important aspects of managing the shift timings and lowering the Total cost of Labor which
was followed by the Restaurant can be stated as follows:
 It is very important to maintain a roster with a pre-defined time and day slot for each
employee which assists in ensuring that a schedule could be maintained.
 The staff rosters need to be maintained in the organizational procedure because, the
corporate governance forms a crucial part of the firm and the rules of the firm must be
always kept as the first priority.

2ROSTER SUMMARY AND WRITTEN REPORT
 In order to ensure that the roster is being prepared in the right manner, they should be
effectively reviewed by the stakeholders and any loophole to be identified should be
reviewed accordingly.
 Moreover, the theory of continuous improvement must be practiced with respect to the
rosters as it helps the firm to become more organized in nature and assists in keeping the
employees satisfied. In some organizations, the staff themselves are assigned with the
responsibility of making the roster so as to ensure that they keep in mind their
convenience and the requirement of the restaurant as well.

3ROSTER SUMMARY AND WRITTEN REPORT
Bibliography
Huselid, M.A., 1995. The impact of human resource management practices on turnover,
productivity, and corporate financial performance. Academy of management journal, 38(3),
pp.635-672.
Noe, R.A., Hollenbeck, J.R., Gerhart, B. and Wright, P.M., 2006. Human resource management:
Gaining a competitive advantage.