Restaurant Scheduling

Purpose

This guide provides best practices, responsibilities, and a standard workflow for scheduling hourly and management employees in a Roti location.

1. Scheduling Objectives

• Maintain labor cost within target (varies with each location, but below 15%)
• Ensure full shift coverage (open/mid/close)
• Accommodate employee availability and requests off using a scheduling request off book.
• Stay compliant with federal/state labor laws (breaks, minors, overtime)

• Use scheduling to support peak business hours and promotions

2. Scheduling Tools & Systems

Tool	Purpose	Notes
Restaurant365 Scheduling	Staff scheduling, availability, labor forecasting	Does not integrate with Toast POS and payroll
CTUIT RADAR	Reporting and labor analysis	Use for weekly reviews
Toast POS System	Clock in/out, labor tracking	Ensure accuracy and tracks payroll.

3. Weekly Scheduling Workflow

Day	Task	Responsibility
Monday	Review labor forecast for upcoming week	GM / Assistant Manager
Tuesday	Confirm availability, review request-offs	GM / Shift Lead
Wednesday	Draft schedule based on forecast & availability	GM
Thursday	Review with Area Manager if needed	Franchisee / AM
Friday	Finalize and post schedule in Restaurant365	GM
Friday–Saturday	Monitor labor % and adjust as needed	Managers on duty

4. Best Practices

• Schedule two weeks in advance
• Include breaks in scheduling tool
• Cross-train employees to improve flexibility
• Avoid clopening (close then open) for same employee
• Regularly review labor % vs. sales trends

5. Labor Law Reminders

• Breaks required for shifts over 5 hours (state-specific)
• Minor restrictions: Max hours, no late shifts (check state law)
• Schedule changes must comply with local predictive scheduling laws if applicable

6. Communication & Edits

• Changes must be approved by manager and acknowledged by employee or employees
• Post schedule in digital and printed format in back-of-house