CE Weekly Recap
Name
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First Name
Last Name
Email
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example@example.com
Restaurant
*
Please Select
Brunswick Street Mall
Central Station
Queen Street Mall
Salisbury
Windsor West
Week Ending
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/
Day
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Month
Year
Date
Sales Projections
Accurate sales projections are essential for creating an employee schedule that ensures adequate staffing levels to meet budget constraints while enabling the restaurant to deliver exceptional QSC. PLEASE NOTE your projections should include the last FOUR weeks of sales with insights from past events to guide you and your peaks. (Please Note: If you are completing sales projections for the 4 weeks directly after school holidays be aware that sales patterns will be different, same goes for going into school holidays i.e. School rush 3-4pm. )
Who completed sales projections?
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List historical dates chosen to build sales projections and explain why
List all events taken into account, the historical event sales trends were based off and what changes were made
Have all events been added to the myRestaurant Calendar?
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Yes
No
Upload Sales Projections Report
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Crew Schedule
Roster Hotspots Check
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Checked
Previous roster feedback from RM/Supervisor reviewed & actioned
Trainee Manager shifts added from Manager roster to Crew roster
All PT/FT Crew their hours / Agreed Shifts
Meal breaks rostered outside of peak and not scheduled multiple at once
Shift start & end times are staggered
All fixed stations are rostered (wash-up, product prep, grill close, filtering, cafe close, maintenance, truck)
Compliance & Overtime Check
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Checked
All employee's rostered ≤38hrs (incl. previous Sunday ON)
No Meal Break breaches
Labour Laws rostered max. 3x 3/3.5hr shifts during school term
Labour Laws rostered max. 5x 3/3.5hr shifts during school holidays
Student Visas rostered max. 20hrs during study period
All Part Time employees are rostered their Agreed Shifts
All employees have a minimum 10hr gap between shifts
All employees rostered max. 5 shifts
List all employee's scheduled 0 hours and why (Your aim is for this number to be as low as possible. (All crew should be rostered hours every week unless unable due to N/A's.)
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List all employee availabilities that are not correct on myRestaurant
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All inaccurate availabilities must be actioned.
Roster Projections
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Projected
SPCH
AHR
Labour %
17 & Under %
Upload Linebars
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Crew Training
Crew Roster Training Checklist
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Completion
Training shifts added to Training Calendar
Completed
Not Completed
NA
First Shift employee's communicated to PPM to order uniform OR ordered by yourself
Completed
Not Completed
NA
Roster trainee's appropriately - same area, same training shift #
Completed
Not Completed
NA
Other
What insights were gained from reviewing shift recaps / MX & eOPS drill thru? Review eOPS to diagnose your biggest opportunity periods, was this due to EXECUTION (Coaching/Feedback) or our in-restaurant PROCESSES (Training/Proficiency)? Add crew coaches to biggest opportunity period to assist in leading areas and coaching.
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List roster feedback received and opportunities to improve QSC
Does the crew roster meet your restaurants labour target? If no, what actions are you taking to ensure it will meet budget in the future? (Discuss with your RM)
Have you had trouble completing this roster? (Blank shifts, proficiency issues, crew coach on each opportunity day part?) Discuss with RM to decide on actions to address this in the future
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