For many startup restaurants, creating a coherent management policy along with hiring quality managers imposes a balancing act between creating a strict standard rule of when to clock in and out and creating an employee who clocks in when the work is done and it is time for them to “get off the clock.”
Scheduling employees in a startup restaurant, or even an on-going restaurant creates issues between management’s need to keep employee costs down and the restaurant’s needs to be well organized and running in a customer friendly atmosphere. Most all POS systems have employee time keeping capabilities which allow the employee to check themselves out.
The POS may save in bookkeeping time. However, there is a down side to this procedure. It can result in employees clocking out when they are still needed. Also, it can result in the employee neglecting the proper performance of their side work before checking out.
You can alleviate this potential problem by requiring your employees to physically check out with Management. This gives management the opportunity to make the decision of how many employees may still be needed. It also gives Management the chance to check the employee’s side work to make sure that it was properly performed. Additionally, by having Management control the checking out procedure, it can lower labor cost.
Many times an employee may linger in the break area, or restrooms for several minutes before checking out. The 10 or 12 minutes added each day by each employee can have a significant effect on labor cost. In addition, by having the employee check out with the manager before they end their shift helps the manager reinforces the restaurants’ goals and helps the manager develop a better relationship with the employees. As the manager records the sidework and how they like it done, it helps the employee get a better understanding of the operations of the restaurant.
Employees, while independent, also benefit by having the rules and operations reinforced by a proactive manager.