Staffing

Lesson 3

Objectives

• Explain how staffing decisions are affected by customer satisfaction and wait time

• List common problems associated with under- and over- staffing

• Describe the qualities of a good employees• Calculate employee wages and take home pay• Explain ways a store can be staffed for

maximum profit

Staffing

• How Many Employees Do I Need?– When customer traffic is high = more employees– When customer traffic is low = less employees• Understaffing:

– Happens when there is not enough staff to handle the customers» Long lines at the cash register

• Overstaffing:– Happens when there is too many staff members

» Very expensive

• What Makes a Good Employee?– Reliability: Perform assigned tasks– Attitude: Positive? Negative?– Punctuality: Show up for work on time?– Honesty: Honest?– Manners: Polite?– Appearance: Neat and tidy?– Communication Skill: Communicate well with

others– Work Ethic: Hard-working and diligent?

• Evaluating Potential Employees:– Job Application:• Name, Address, education, previous work experience,

and other information– Neatness is important

– Job Interview:• Reveals much about an applicant’s communication

skills, appearance, punctuality, manners, and attitude

• Hiring Employees:– Make sure the applicant understands the job

description, the tasks the job requires, the responsibilities of the job, the wages, and the number of hours to be worked

• Worker Protection Laws:– Equal Opportunity Employment:• These laws protect employees from discrimination

because of gender, race, religion, national origin, age, or disability

– Employee Compensation:• Minimum wages, 40-hour work week, and overtime

pay– Also, child labor laws

– Employee Safety and Health:• Make sure employees have a safe place to work and the

conditions don’t have a negative effect on their health

Key Math Concepts

• Compute Wages for your Employees by Week:– Wages Per Week = Hourly Wage X Hours Worked

Per Week• Compute the Average Customer Wait Time:– Average Customer Wait Time = 90 Seconds X

Number of Customers in Line