Scheduling Practices: Hallway Test!

Today marks two weeks of my internship at PayrollHero. To celebrate my two-week-erversary, I went out to do a little survey. The aim was to understand what systems businesses have set up to manage scheduling, measure attendance and calculate payrolls.

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The Costa Coffee crew.

I surveyed 10 cafés in the Central Business District in Singapore to find out how they schedule workers in their outlets. Some of the outlets I visited were Cedele, Starbucks, Joe & Dough and Costa Coffee. They all had similar systems set up to schedule workers, with a few interesting anomalies:

  • With the exception of one cafe, everyone uses the punch card system or a regular excel sheet for workers to clock in and clock out. The exception in question has software set up to monitor attendance.
  • Scheduling is done on a weekly basis. The worst case scenario is when a worker notifies the admin that he or she can’t show up just a few hours before the shift begins.
  • Usually, the outlet manager calls another outlet to find a substitute. In the case of one cafe, Whatsapp groups are used to coordinate and find substitutes. Most outlet managers believe that the best way to reach someone is to call them. Texting or emailing is not a common communication channel.
  • The HR admin in every outlet takes around 2 to 3 days to calculate payrolls.

With that simple survey, it was evident that cafés in Singapore use conventional ways to schedule shifts. While workers rarely drop shifts, outlet managers need to be on standby to call nearby outlets for substitutes immediately.

Using Data Analytics to Improve Productivity

When the weather is bad, or there is an MRT breakdown, the situation is worse because all outlets in the same region are affected equally. While an outlet manager is calling multiple outlets for substitutes, customers are walking in and waiting for service before walking out, disappointed and unhappy. That directly affects the bottom line. Managers should be able to access an online database and use data analytics to see which outlet is on top of things in real time in order to call that outlet directly and ask for a substitute.

The top priority for every outlet manager is to make sure the day runs smoothly. It becomes much harder when the manager is not equipped with the right data to plan ahead of time. In a country like Singapore that has high internet penetration rates and high cell phone penetration rates, installing an application that stores this data in the cloud is easy and inevitable. If managers had access to this data, it would also be a way to motivate workers to be regular in order to move higher up in the rankings among outlets.

Calculating Payrolls

The systems put in place for measuring hours worked per employee in order to calculate payrolls should also be revamped. It should not take a manager 2 or 3 days to calculate payrolls when she has a million other things to look after. What’s more, the hassle of buddy punching, human errors and shifts in multiple locations add to complications for the manager. More errors equal higher costs. Higher costs equal lower profits. The bottom line is affected by inefficiencies that can be wiped out by a one-time change in the basic infrastructure.

Finally, the idea behind having an app that does all of the above is predicaSingapore Payrollted on increasing productivity: be it that of your rank and file workers or your manager. Higher productivity leads to a better workplace environment and happier people, which further leads to higher productivity. That is a virtuous cycle, if ever I saw one. In effect: optimizing work productivity with happiness.

Now, where have I heard that before…

Restaurant Jobs and Salaries in Singapore

restaurantLife on the Line is a book written by Grant Achatz, owner and chef of the best restaurant in the world: Alinea. The book is about how Grant rose through the ranks to finally become an executive chef and a pioneer in molecular gastronomy. I loved the book. Not only was it a remarkable story about perseverance, it gave a glimpse of what it means to work in a restaurant.

While reading the book, you get an idea of what happens behind the scenes. Like every other restaurant, Alinea has the regular mix of members on the team: a general manager, restaurant manager, executive chef, sous chef, commis, sommelier, the captain waiter, regular waiters, bartender. The whole orchestra.

Most of this was new to me. My knowledge on restaurants went as far as:

  1. Waiter;
  2. Chef;
  3. Food

And that’s about it.

So a breakdown on how restaurants work from a management perspective was an eye-opener to say the least. Naturally, restaurants around the world have the same structure. Singapore is no different. Given below is a little summary of the standard jobs in any restaurant. Not all restaurants have all the components.  Most hiring admins in restaurants go by this convention:

General Manager: The CEO of the restaurant. She makes sure things run smoothly. She oversees operations, makes sure supplies arrive on time and hiring and firing activities run smoothly. She tries to cut costs and improve sales too.

Restaurant Manager: He makes sure that training of new employees runs smoothly. He deals with customers, allocates manpower and deals with the maintenance of the place.

Maître d’: She manages the front of house operations. By maintaining the customer database, the maître d’ makes bookings. She also welcomes customers as they enter the restaurant.

Executive chef: The executive chef creates new dishes and plans the menu for every outlet. He looks after the overall direction of the restaurant or outlet.

Head Chef (chef de cuisine): The head chef is the CEO of the kitchen. She allocates duties and ensures there are supplies. She manages daily operations in the kitchen.

Sous Chef: The second in command. He works under the head chef and makes sure things run smoothly in case the head chef is not around. He also ensures the quality of supplies coming in.

Chef de Partie: This is a chef who is in charge of a particular section: grill, pastry, whatever was allocated to her. She makes sure the cooks under him deliver what is required from the section.

Sommelier: Everyone loves the wine guy. He is an expert on wine and food pairing. He maintains the inventory, trains the staff on what wines to suggest and teaches them the convention on serving wine.

Head Waiter: A head waiter is in charge of other waiters/waitresses. She trains them. She also waits on tables and suggests dishes and wine pairings.

Waiter: He waits on tables. He also suggests dishes from the menu. Waiters are trained on how to serve the dishes and the wine that goes with them.

With that crash course on who is who in a restaurant, below we have a table on their average monthly salary in Singapore. This varies based on the location of the restaurant and the type of restaurant.

Title

Salary/Month (SGD)
General Manager 4,000
Restaurant Manager 3,200
Restaurant Assistant Manager 2,500
Executive Chef 7,400
Head Chef 4,000
Sous Chef 3,100
Chef De Partie 2,200
Sommelier 3,000
Captain Waiter/Waitress 1,800
Waiter/Waitress 1,500

We hope this gives you a better idea on the industry!