A pre opening staff plan is a document that outlines the staffing needs for a business prior to opening. It includes details about each position, the number of employees needed, and the qualifications for each job.
A pre opening staff plan is a document that outlines the staffing needs for a business prior to opening. It includes details about each position, the number of employees needed, and the qualifications for each job. This document is useful for businesses looking to open in a new location, or for those who are expanding into a new area. It can also help businesses prepare for seasonal fluctuations in staffing needs and customer volume. The pre-opening staff plan is a great way to ensure that all of the necessary tasks are completed prior to opening your doors to customers. It also helps ensure that there are no surprises once you open those doors. In addition to outlining what needs to be done in order for your company to open its doors successfully, a pre-opening staff plan will also help you determine how much time it will take for each task. This is useful because it allows you to schedule people’s work accordingly so that everything gets done on time and nothing falls through the cracks.
1. Establish a clear expectation of the role, responsibilities and accountabilities of your staff. This should be communicated through an employee handbook/manual or other written documentation.
2. Obtain copies of all relevant licenses, permits and certifications that are required by law or regulation for those employees who will be serving food or alcohol to customers at your establishment (e.g., liquor license, food handler's permit).
3. Create a training schedule and identify the training materials that will be used for each position on your staff (e.g., job description, orientation manual). The training schedule should include dates for initial training and refresher training as well as documentation demonstrating that all new hires have successfully completed their training requirements before being placed in front of customers at your establishment.
4. Develop policies and procedures related to serving food and alcohol that address issues such as: table side service; handling complaints from guests; handling customer complaints about food quality; dealing with intoxicated customers; dealing with emergencies such as fires or floods; etc... These policies should be communicated through an employee manual or other written documentation so that all employees know what is expected of them when working at your location(s).
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