What factors might a restaurant manager need to take into account when allocating tasks and responsibilities to team members for service periods? What factors might a restaurant manager need to take into account when allocating tasks and responsibilities to team members for service periods? Maintenance required Number of reservations - taking into account the number and size of tables/parties, any special requests, celebrations and total number of booked guests Known skills of the staff rostered on On-the-job training opportunities for less experienced staff or to cross-train and multi-skill team members Style of service to be provided Stock levels Level and quality standards that need to apply to the service provided Guest expectations regarding service