The managers are high paid help. We write a schedule geared to taking care of guests and keeping the restaurant clean, and then have to chop it by 1/3. We then have to finish the week using less hours than what we scheduled. The company wonders why guests aren't being taken care of, and the restaurants ger dirty...well, in order to accomplish the labor goals, the managers have to step in an d become the cook, or the prep or baker, and sometimes do one of those jobs and be a line server as well. Managers cannot manage because they have cut the hourly labor and have to fill those positions.
Family restaurant. We have good employees. We close at a reasonable time.
Labor expectations are unrealistic.