Attachment H - SBHI Staffing Matrix.xlsx

This is a staffing matrix template in Excel format designed to calculate labor requirements and full-time equivalent (FTE) positions for dining facility operations across multiple buildings. The template provides instructions for inputting staffing levels across different meal service periods and special services, with automatic calculations of total hours and FTEs based on non-exempt productive hours of 1,828 annually.

The matrix accommodates staffing scenarios for weekday meals (three meals per day and two meals per day), weekend and holiday meals (two meals per day), and additional services including extended hours meal service (priced in 0.5-hour increments), periodic in-depth cleaning, and dining facility opening or closing operations. Labor categories include First Cook, Second Cook/Baker, Third Cook, Ration Clerk, Headcount, Secretary/Typist, Shift Leader, Mess Attendant, and placeholder positions for customization, plus management positions for Dining Facility Manager, Assistant Dining Facility Manager, and management placeholder roles. Users input the number of personnel in each labor category for 30-minute time increments throughout operational hours, and the template automatically calculates daily and annual hours per position. The template includes separate tabs for multiple buildings (6056, B, C, D, E, F) and a Project Management Office (PMO) tab for overhead labor categories. Management positions are tracked by FTE input rather than hourly calculation, with total management hours provided for informational purposes only and not subject to hourly pricing. The template supports planning for facilities with varying capacities and operational schedules, enabling cost estimation and resource allocation for Army food service contracts.