Operating hours You are working as a restaurant manager and are responsible for managing the roster for the front of house team for fresh catering group, you are managing a medium-sized restaurant located in a trendy beachside suburb, open for lunch seven days a week. You cater to the needs of approx. fifty (50) customers per day Monday, Tuesday, and Wednesday. Eighty (80) customers per day on Thursday and Friday. And approx. 90 customers on Saturdays and one hundred and fifteen (115) on Sundays. The restaurant service period is from 11:30am to 3pm Monday to Sunday, your staff start earlier to set up and get ready for the days service, with various starting and finishing times between 8:30am and 5:30pm. Payroll and staffing levels You (restaurant manager) work Wednesday to Sunday and are on a gross weekly salary of $1600 You have two (2) fulltime supervisors and five (5) casual food and beverage attendants. The average gross sales per week is $26,870 your wage cost is currently 22.50% of total sales. (you much keep wage cost within 0.02% of the wages budget) Current hourly rates being paid (Mon-Fri): o Fulltime level 5 (Supervisor)