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Labor Question?


CFO999
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95 seat dining room. Casual w/ linen. lol. Live jazz. 5% table turnover on a busy night. Open weekends only. Walkins account for 10% or less.

FOH: 4 servers, bartender, host, server assistant if more than 75% booked.

Kitchen: Chef, 2 cooks, d/w

Karen Dar Woon

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Buffet style dinner theatre.

For a sold out room of 430 ppl, we will have 2 bartenders, 2-3 floor managers, 11 servers, 6 serving assistants, 2 hosts.

Not sure how many working in the BOH.

We try to have 30 patrons per server, but, we are perpetually short staffed, (being in Calgary, with the crazy tight labor market), so it often winds up being closer to 40 patrons per server.

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Independent, elegant, high-end restaurant (100-120) diners a night, $80 per person), wine service, dinner only, open 6:00pm-10:00pm, closed Sun-Mon. Private parties and some catering. Over $2.5 million in total sales per year, serving 25000+ patrons per year. Four primary owner/investers.

Each day:

Back: (hourly work eight hour shifts) Chef, two sous, eight line cooks, ten prep cooks, one butcher (two hours daily), three dishwashers. Baker, two assist bakers. Pastry chef, two assist pastry.

Front: 75 seats, 20 tables, 4K bottles of wine in-house. One GM, one assist GM, Maitre D', six waiters, six asssit waiters, four bussers, one sommelier, two hosteses. Three bartenders: one for service bar, two in the bar (seats 25).

Accounting: three in office, two CPAs on retainer, one law office on retainer.

Cleaners: each Monday a contracted service does heavy cleaning for the entire restaurant.

Costs always run: 35% food and beverage, 30% labor, 15% overhead. Average 20% gross profit per month.

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