Staff Planning
SERVUS has developed a simple but very usefull tool for accurate forcasting of staffing requirements at any given moment for any level of business. It takes into consideration the particularities of the respective Hotel (numbers of suites, duration for cleaning a room), Food & Beverage Department (peak times and Banquetting activities) or any given Restaurant and its business cycle. It also takes into consideration, particularities such as number of holidays during one year, general OFF days and Sick days.
This tools are most effective for Housekeeping and Food and Beverage Service Staff. This tools can be applied for daily, weekly, monthly and yearly forecast or budgeting
The Applications provide the following:
Module 1
Forecasted Number of required staff by
- Department
- Positions within the department (as defined by the hotel)
- Months (or quarter, or year, or a combination depending in the requirements of the hotel)
The Module will provide the following parameters
- Number of available rooms
- Business Volume
- Occupancy for Housekeeping
- including Credits for Suites
- Credits for Check-Outs
- Number of guests for Restaurants (Bars and other F&B Outlets)
- Various service periods
- for Restaurant: Breakfast, Lunch, Dinner (or as defined by the hotel)
- Housekeeping: Morning, Evening, Night (or as defined by the hotel)
- Hotel Guests and Walk-in Guests
- Various service periods
- Occupancy for Housekeeping
- Productivity of employees
- Housekeeping: Number of Rooms made by employee
- Restaurants and Bars: Number of Guests served at the various meal times in the respective department
Figure 1: Weekly Working Schedule for Housekeeping
Module 2
Automated Weekly Work Schedule
The Automated Weekly Work Schedule provides for the following
- controlled scheduling based on identified parameters (as mentioned in Module 1)
- Alert if scheduling is not in line with the identified parameters and guidelines
- Update control of accumulated
- Days OFF
- Sick Days
- Holidays owed