Where do you work, around here there are no bakery departments i'd call overstaffed...
1. I usually do about 10k-11k in sales a week.
2. Right now, i'm falling about 10% down vs. last year, i don't like it. My store manager says the bakery has looked better now that we have staff, but apparently people aren't buying product right now...
3. I'm given 170ish hours a week, this is down from what bakery depts used to get but that's par for the course with ELMS now a days.
4. I use every single hour i'm given now, but before when i didn't have enough help we had no choice but to be 30ish hours short.
5. We now have 6 people in our department and we are at full staff. It's taken me a year to get back to this point though, the least amount of people we've had was 4.
I work in an average size store, my store does on average 100k a day without fuel during the week and a little more than that on weekends.
2. My department usually beat our projected sales budget weekly. There have only been a few weeks out of this year that I have fallen short. We have run ahead in sales vs. last year every week.
3. My hours range from 266-277 every week.
4. I make sure to use every hour given
5. Including me I have 7 people that just work bakery and 3 others from deli that are cross trained in bakery.
Even with the hours I have it never seems like enough to run the department. I am in a Market Place store and could probably use at least 20 more hours a week and help that actually wants to work for everything to run smoothly
2. My department usually beat our projected sales budget weekly. There have only been a few weeks out of this year that I have fallen short. We have run ahead in sales vs. last year every week.
3. My hours range from 266-277 every week.
4. I make sure to use every hour given
5. Including me I have 7 people that just work bakery and 3 others from deli that are cross trained in bakery.
Even with the hours I have it never seems like enough to run the department. I am in a Market Place store and could probably use at least 20 more hours a week and help that actually wants to work for everything to run smoothly
OP here. That sounds similar to my store. Our sales are slightly higher. They average around $19,000 to $19,500. Occasionally we'll go over $20,000. During major holdays it goes up to $30,000. We have five full time people and four part time people. One of those part time people though only works 8 hours a week at most. The other one only works 8 hours a month. One of our full time people is on medical leave so our two remaining part timers are getting 40 hours. I expect that will drop if they come close to getting full time. This week there's 284 hours on the bakery schedule. I don't know how many we were actually given.
2. My department usually beat our projected sales budget weekly. There have only been a few weeks out of this year that I have fallen short. We have run ahead in sales vs. last year every week.
3. My hours range from 266-277 every week.
4. I make sure to use every hour given
5. Including me I have 7 people that just work bakery and 3 others from deli that are cross trained in bakery.
Even with the hours I have it never seems like enough to run the department. I am in a Market Place store and could probably use at least 20 more hours a week and help that actually wants to work for everything to run smoothly
OP here. That sounds similar to my store. Our sales are slightly higher. They average around $19,000 to $19,500. Occasionally we'll go over $20,000. During major holdays it goes up to $30,000. We have five full time people and four part time people. One of those part time people though only works 8 hours a week at most. The other one only works 8 hours a month. One of our full time people is on medical leave so our two remaining part timers are getting 40 hours. I expect that will drop if they come close to getting full time. This week there's 284 hours on the bakery schedule. I don't know how many we were actually given.
Out of the seven in my department, 4 of us are full time and the other 3 are part time. Deli gets mad when I have to use one of the other 3 that are cross trained. I was always told to make sure you use every hour you are given on the schedule. During the week we are mostly skeleton crew. It is usually me and the baker all day during the week. I really can't get everything done that I need to do. Besides my main baker I have one person that covers his days off and then I have to bake during vacations. Management usually asks why there are only 2 of us during the week. Well if I had more hours, I could have another person during the morning instead of the next person coming in at 12 or 1. During the holidays we easily do $30,000. I think last Thanksgiving we actually hit $40,000.
