How do I write a staffing plan for a new restaurant location?
Begin with the shape of the day
A staffing plan works best when it starts with the business you expect, not the staff you hope to hire. Map out the hours you plan to open, the busy windows like lunch and weekend dinner, and the slow times. Use the seating layout to estimate how many servers, bussers, and runners each section needs during a rush.
Keep the first version simple. A table with columns for position, shift, and headcount is enough to start. Once you open, compare the plan to the real rush and adjust. Most new locations change their numbers within the first month or two.
Add the roles nobody remembers
Plans often forget the people who keep the room running, such as dishwashers, expeditors, and opening or closing leads. Include training shifts, since new hires often shadow someone before working a full station. Add a buffer for call outs, so one missed shift does not leave the floor short.
Finally, check the plan against your labor budget. If the numbers look too heavy, trim slow daytime shifts first, since those are often easier to shift than peak dinner coverage.
- Map open hours and peak windows first
- Count front of house and back of house roles
- Include training and opening shifts
- Add a buffer for absences
- Check the total against the labor budget
Common mistakes
- Building the plan around a best case sales number instead of a realistic first month.
- Forgetting support roles like bussers, dishwashers, and closing leads.
