One of the problems for new restaurant owners is not knowing how many employees in each position their restaurant should have. As a result, many restaurants choose to hire a large number of employees, following the formula of having a surplus rather than a shortage. The problems that follow are high labor costs, employees not working worth their wages, employees not working equally, some working less, some working more, or if there are too few employees, it is not possible to serve all customers, which is a problem caused by incorrect staffing. So how do you know how many employees a restaurant needs? Find out the wage rates for each position first. The basic idea in manpower placement is to take the estimated monthly income figure and subtract it from the labor cost. Which is at 18-20% The information that will be obtained is the salary figures of the employees in the store each month. This salary figure will be the framework for determining how much salary to hire for each position. Formula for thinking Estimated Income – 20% = Total Employee Salary per Month For example 
Monthly income 500,000-20% = 100,000 Analyze the space in the store to place personnel After getting the salary figure, the next thing is to look at the layout of the restaurant. Look at the kitchen layout, look at the opening and closing hours, look at the menu and the restaurant style. Start with the layout of the restaurant. In one day, from opening until closing, how many employees should be in each section of the restaurant layout to be sufficient for the amount of work? Basically, a restaurant will consist of the following positions: Storefront section
- cashier
- receptionist
- Table service staff to take orders
- Waiter
- Stir-fry kitchen work
- Kitchen work: boiling, frying, grilling
- Kitchen work, salad, pounding
- Juice bar location
- Dishwashing position
There is no fixed formula for how many employees each position should have. Consider how many employees you should use to provide adequate and appropriate customer service to your store type. Focus on customer service efficiency. For example, receptionists in case the shop opens for more than 8 hours must have a break for the staff. Therefore, there should be 2 receptionists to rotate shifts. The same goes for cashiers. There must be 3-4 order takers. There may be 3 servers. There must be 2 people in each kitchen position to rotate shifts. There must be 2 bar staff, 2 dishwashers, and 1 manager. Suppose there are 25 employees in total. Then determine the salary of each position by looking at the competitors in the area to see how much they pay for each position to prevent staff snatching. When we have determined the salary for each position, we take the total salary calculated at the beginning and subtract it. If the result shows that the salary for each position is higher than the total salary, we will see which positions will be reduced and which positions can be rotated to help each other in order to control the salary so that it does not exceed the total salary. Once the number of people and the salary figures for each position have been determined, then the next step is to recruit people according to the positions and numbers specified.
