The Bat & Ball_Business Plan
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Staffing<br />
Staffing Levels<br />
Staffing levels will ultimately be<br />
determined by turnover. Given the<br />
size of the kitchen and our initial<br />
potential turnover the brigade will be<br />
5-6 at peak times (including KP’s).<br />
On the floor I would expect 1 waiter/<br />
waitress to service a maximum of 15<br />
guests so normal staffing will be 3-5<br />
with 2 more staff serving drinks and<br />
beverages to bar guests and waiting<br />
staff.<br />
Levels would vary throughout the day<br />
Monday to Friday, peaking between<br />
12 and 2pm then again between 7 and<br />
9.30pm, weekends would run full tilt<br />
12pm - 10pm.<br />
We would cover initially 3 floor staff.<br />
We’d also be looking at reliable<br />
provision for maintenance and<br />
cleanliness of the fabric of the<br />
building and grounds.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Standards<br />
Standards will be maintained by<br />
implementing the training practices<br />
and policies shown below:<br />
• Staff Training Practices<br />
• Customer Service Policy<br />
• Equal Opportunities Policy<br />
• <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> Environmental<br />
Policy Statement<br />
A place to eat, drink and relax
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