Category 1
Money set aside for health benefits for people age 65 or older and for individuals with certain disabilities.
Medicare
A template, usually a spreadsheet, showing the number of people needed in each position to run the restaurant or foodservice operation. There are no names listed on this spreadsheet, simply the positions and the number of employees in those positions.
Master schedule
A level of excellence used to measure customer satisfaction
Quality standard
Managers may want to know the sales volume per each labor hour used. This is calculated by adding all the sales for a specific period (hour, day, week, etc.) and then dividing the total by the total number of labor hours used during the same time period,
Sales per Labor Hour
The number of employees hired to fill one position in a year’s time—is a factor that directly impacts labor cost.
Employee turnover
The amount of money available for payroll for a scheduling period, this is calculated from anticipated labor costs
Payroll dollars
An agreement between management and a union that represents the employees and deals with wages, employee benefits, hours, and working conditions.
Labor contract
Also called employee benefits, these vary widely from company to company, but are also part of the overall labor cost. These may include • Paid holidays • Paid vacation • Paid sick days • Health insurance • Life insurance • Dental insurance • Company-paid retirement plans • Paid continuing education
Fringe benefits
The number of customer meals that a waitstaff member can serve in an hour
Covers per Server
Represents the number of employee work hours necessary in each job category to perform a given volume of forecasted production.
Standard man-hours (SMH)
Any hours worked beyond 40 hours in a workweek—be compensated for at a rate of at least 1.5 times the employee’s regular rate of pay
Overtime
A level set by managers to measure the amount of work performed by an employee. The key word here is standard.
Productivity standard
Producing or capable of producing an effect or result. For a restaurant or foodservice manager, that normally means producing abundant sales, profits, and customer satisfaction.
Productive
A chart that shows employees’ names and the days and times that they are to work
Crew Schedule
A program for retirement and medical benefits administered by the federal government and paid for by employers and employees. This program sets aside money for Social Security payments.
Federal Insurance Contributions Act (FICA)