Floor control
Proper coordination of People Product Equipment Cleanliness (PEPC) or 4Ms to achieve shift objectives
Why the need for FSC?
To ensure delivery of quality products and services to cx
Basics of floor control
- managing people effectively
- managing products effectively
- managing equipment effectively
- managing cleanliness
Activities in managing crew
- crew training
- crew positioning
- manpower adjustment
- giving breaks
- crew motivation
What is a breaklist?
-form used for monitoring the work sched and break periods of crew
-it has 4 columns
C1 name C2 workhours C3 breaks C4 secondary duties
Pointers on giving breaks
- one 15min for every 4 to 5 1/2
- one 15min and one 30min for every 6hr
- two 15min and one 60min for 8hr
- no breaks should be given w/in first n last hour
- 15min after 2hr and long b after 4hr
- observe first report-first break policy
- managers should not go on break unless all mem of the crew of the same shift have taken their breaks
Critical points in scheduling
- # of crew sched for the day/hr is based on target sales
- undermanned situation
- overmanned situation
Undermanned situation
AS (actual sales) higher than FS (forecasted sales)
what to do?
- extend work hrs of other crew
- call crew ✔️ if they’re avail
- reposition crew
- early in
Overmanned situation
AS (actual sales) lower than FS (forecasted sales)
What to do?
- early out
- ✔️ other activities that can be done to increase crew productivity
Crew positioning
Position properly as they report to work
Aces in their places
✔️What station they’re cert to work in
✔️Gen disposition for the day
Manager positioning
Service manager (dining n counter) Production manager (prod area n back of the house) Solo shift (counter, travel path: dining n prod area)
Check points
- enough crew to meet sales demand (scheduling)
- crew properly positioned (aces in their places, positioning)
- trained crew
- recognize good perf of crew (motivation)
- ✔️ n encourage crew to practice 3Cs (communication, coordination, cooperation)
Managing products effectively
- ensure availability
- ensure quality
PCS
Managing equipment effectively
-all equipment are in good working condition
(Accord to purpose, complete parts, no signs of 3D - deterioration, defect or damage)
-equipment is clean and handled w/ TLC
Managing cleanliness
Tidy, well areanged, organized, absence of dirt, removable stains or any foul odor
Check point
- CAYGO
- towel management
- spot mop
- cleaning
- cleanliness n sanitation standards
- master cleaning sched
Crew training
Undergo IFC
shadow/buddy
Motivation
PIP Praise (Punish) in Public (private) RIP Recognize (Reprimand) in Public (Private)
