As a manager or supervisor of a restaurant the most problematic is labour as the arrangement of labour is the most difficult part for a manger or supervisor
As a manager or supervisor of a restaurant the most problematic is labour as the arrangement of labour is the most difficult part for a manger or supervisor .moreover the food beverages can be supplied at any time scheduled for the delivery so the problematic part is labour .To deal with these problems manager should be well prepared for the job .He should focus on improving training sessions ,avoiding overstaffing and the most indispensable is the proper mixture of part time and full time employees The supervisor or manager is totally responsible to increase the productivity and to decrease the labour costs .As the cost for labour is almost 30 % of the sales revenue which is a very big amount .so the supervisor or manager should be appointing the labour to do tasks properly and the guidelines should be given that the hours should not be wasted .The way labour cost can be managed is by doing proper planning ,scheduling and improving productivity of staff and productivity can be managed by maintaining the proper balance between labour and quality and the manager can cut hours to increase the productivity .the relationship between the productivity and labour cost is that the productivity increase the labour cost should be increased .and if the productivity decreases the manger or supervisor should be responsible person to increase the productivity by using his methods or techniques .The productivity can be improved by using the techniques such as the proper scheduling of workers ,by making the working hours busy and by using the ideas given by the employees around . A diminishing in labor costs per unit of yield is normally useful for aggressiveness and fares. … A generally moderate increment in wage expenses may result in consistent or diminishing unit work costs if work efficiency increments at a similar rate or by additional.
