Reference no: EM132245565
Scheduling in the restaurant
Workforce management is central to efficient operations and good customer service. Proper scheduling of employees can mean the difference between profitability and business failure.
After faithfully serving the OM profession for 40 years, you decide to retire and open a restaurant. Among the hundreds of details with opening a restaurant, you need to hire and schedule employees. Based on the foot traffic of other restaurants in the area, you expect that you will need the following number of employees each day:
Day of the week Employees Needed
Monday 4
Tuesday 5
Wednesday 5
Thursday 10
Friday 12
Saturday 12
Sunday 2
Your employees will work four consecutive days and then have three days off. They will be paid $100 for each day they work. In your rush to get the restaurant started, you haphazardly hire 17 employees. Five will start on Monday, five will start on Thursday and seven will start on Friday. This schedule satisfies the above work requirements, but you have no idea how optimal this is.
Question: How much money would you save each week from your current schedule if you optimized your workforce?
Answer: Present the problem, state your approach, define variables, create Excel model and formulate, and provide recommendations.