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What should Kitchen Manager’s be making a year?
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Mentor
It's near impossible. I always work om 3+ projects in a day. Sometimes up to 8. So I'm sure things get rounded or mis-reported
You need to set expectations with the team on tracking their time so that they are reliable.
Subject Expert
Ok, tomato tamato… how can you effectively use the timesheets if there is an issue? Let’s say a project took 3 times as long as budgeted? Was it under budget? Was the staff not trained correctly? Is the time inflated? What budget will you set for next year? My point is that we get harassed about staying within budget and it’s a best guess number. We put the budgeted hours on a pedestal like that’s how long it should take and if you’re over that number then you must not be efficient or you’re wasting time. Do you think people eat hours? If the answer is yes, then your data points are unreliable. You can say “set expectations” and tell people not to eat hours but the get staff mixed messages like “stay within budget” but don’t eat hours and this all assumes the budgeted time is even remotely accurate.