How to arrange employees?

According to the number of seats that an employee can look after, calculate the number of employees needed. According to the characteristics of dining, the shift is divided into three key periods: morning, noon and evening, each period is 3 hours, and other periods are designated as off-peak periods, such as breakfast 6:00-9:00, lunch 1 1:00-2:00 and lunch18: 00-2/. Make rotation rules according to the number of employees.

If it is troublesome to make the shift schedule by hand, you can use the HR attendance and working hours statistical analysis system of Ding Jing Science and Technology.