Hours That Work

The schedule is the one promise you make to your whole team every week.

This field guide is for F&B managers and schedulers at hotels and resorts: a pool bar, an outdoor restaurant, a fine-dining room a few nights a week, and a labor budget that has to hold.

It walks through the weekly build, forecasting covers from occupancy and capture ratios, turning covers into hours, weather calls for outdoor outlets, cuts and call-ins, breaks and overtime, time-off requests, swaps, call-outs, fairness, and what scheduling software can and can't do.

What's inside

• 10 chapters: the weekly rhythm, forecasting who will actually show up, turning covers into hours, federal, Puerto Rico, California, Florida and New York rules, running the day, requests, swaps, call-outs and fairness, and what scheduling software can and can't do
• A free Master Scheduler workbook for Excel and Google Sheets, plus five single-purpose workbooks
• Nine printable checklists, and no fake staffing ratios — only methods you run with your own numbers

The law chapter starts with the federal baseline, then gives clear sections for Puerto Rico, California, Florida and New York. Not legal advice. Legal points are general, with a reminder to check your local rules.

Buy on Amazon, $9 All books Guides

Also available as a paperback on Amazon.

Published by Tideline Press, Hospitality Stack’s sister imprint.