Staffing
The hotel is equipped with a computerized staffing guide. When you complete your forecast for
the month ahead, the staffing guide will display recommended staffing levels for all positions.
In cases where you prefer to under staff or over staff you can alternatively enter your staffing
levels manually instead of accepting the staffing guide. In doing so you may find it useful to
know some of the monthly variable staffing calculations used by most hotels in the area:
Position Staffing Guide
Front Office Supervisor 1 per 40% occupancy
Front Office Attendant 1 per ea 10% occupancy
Housekeeping Supervisor 1 per 40% occupancy
Room & Public Area Attendant 1 per 20 occupied rooms
Food & Beverage Service Attendant 1 per 40 covers per day
Food Production Supervisors 1 per 175 covers per day
Room Service Attendant 2 per 25% occupancy
Training
According to the local hotel association, area hotels have traditionally invested between 1% and
3% of Salary and Wages on management and staff training and development.
Staff Skill Level
Staff competence levels are a result of time in service and training investment. A staff member
increases his/her productivity by 5% each month simply due to becoming more familiar with
the work flow and standards. Additional training increases this impact. New staff start off at a
low rate of competency and additional training funds are required to raise their levels.
Staffing and Turnover Costs
When a new staff member joins a charge equal to 2% of their salary is added to the “Hiring
Costs” in the Administrative and General section of the Departmental Profit and Loss
Statement. This charge reflects the cost of recruiting and hiring. The cost is incurred for all new
staff whether they are required to replace staff that have left or they are needed to meet
expected increases in business volume.