The Staff

In determining the staffing levels for the restaurant's opening, I would suggest a measured and practical approach. Considering an estimated of 25 to 30 covers per night and adopting a conservative standpoint, I propose an initial operation of 5 nights a week. Additionally, I suggest commencing with two lunch services on Fridays and Saturdays, opting to close on Sundays and Mondays. This calculated approach is designed to maintain cost control, alleviating the pressure of consistently filling the restaurant for lunch over five days.

As the business evolves, we can gradually expand our operating hours and adjust staff levels in tandem with the restaurant's growth. This approach ensures that our commitment to maintaining high standards is upheld while simultaneously managing staffing costs effectively.

Furthermore, I recommend implementing a structured closure for four weeks annually, with a two-week break in August and an additional two weeks subject to further discussion. This planned downtime not only facilitates cost management but also contributes to staff well-being, fostering consistency and retention within our team.

By prioritising the well-being of our staff and adopting a considerate approach, we aim to establish a foundation for the restaurant's success. These proposals are open for discussion, allowing for collective decision-making, and can be reviewed over a set period to ensure alignment with customer and management expectations.