Labor Scheduling is a highly sophisticated management tool used to control and manage labor costs in the restaurant. Using forecasted or historical projected sales, actual labor cost and labor percentages may be modeled with ease. Reusable schedules can be created for the standard work week with assigned employees. Templates can be created with detailed jobs and shifts specified according to predefined labor goals. Prior year sales automatically roll forward to assist in the development of the current schedule. Special events and seasonal schedules such as Administrative Professionals Week or Winter Hours can be named and saved for reuse each year.
Employees can be required to use their fingerprint to clock in and out. Fingerprints can also be required for manager functions to help control comps and voids.
Historical sales can be imported into a schedule to help determine the staff required for each shift.
Skills are used in scheduling to ensure that only qualified employees are assigned to shifts that have specific requirements. Focus Labor Scheduling ensures that properly skilled employees are in place for the scheduled time.
Naming schedules helps to easily identify templates that may be used to create future schedules.