Roster Staff Management: Assignment
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Added on 2021-01-01
Roster Staff Management: Assignment
Added on 2021-01-01
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HOSPITALITY:ROSTER STAFF
Table of ContentsINTRODUCTION...........................................................................................................................3TIMELINES....................................................................................................................................3Staff Requirements in order to achieve staff/customer ratios.....................................................3Total number of hours that each staff member works each day.................................................4Classification of Each Member employed at BD Eats................................................................6ROSTER..........................................................................................................................................7Staff Names.................................................................................................................................7Rostered Day Off for any full-time staff.....................................................................................7LABOUR COST............................................................................................................................20EVALUATION OF ROSTER.......................................................................................................22Manner in which staff requests have been met.........................................................................22Ways in which roster will achieve the organisational requirements.........................................23Any improvements or amendments to the rostering system.....................................................23CONCLUSION..............................................................................................................................23
INTRODUCTIONThe roster staff management is related with the management of staff effectively. In is alsoknown by the schedule, as well as it consists different kind of information regarding to theemployees such as list of employees, location, time, responsibility etc. Additionally, the rosterstaff management is crucial for hospitality businesses to manage the skills of the employeesduring various shifts. Herein, the project report a staff roster is prepared of BD eats restaurant.As well as in this report, Front of house roster is created for two months between October toDecember. The roster of staff of the restaurant is created on the basis of the given conditions. TIMELINESStaff Requirements in order to achieve staff/customer ratiosStaff Requirements:Total StaffFor 47 daysFor 14 daysLevel 2Level 3 Level 5Full Time 66222Part-Time 6542Casual331514The above table is created for the time period of 1st of October to 30th November. In thisthe total time duration is divided into two parts which are 47 days and 14 days. This is sobecause of given conditions which are as follows: 1x Full time level 2 staff member cannot workweekends, 1 x Part time level 2 staff member has holidays scheduled for the last 2 weeks ofNovember and 1 x casual staff member is unable to work Sundays. As well as there are 6employees of part time employees and 6 of full time. In this, the casual employees are beingconsider which are apart from the full and part time employees.Customer Traffic:Average Covers per day: 1 October to 30 NovemberMondayTuesdayWednesdayThursdayFridaySaturdaySundayBreakfast180180220220250420420Lunch150180190200220260140Dinner80801001001603901204104405105206301070680Total Number of Customers in a week4260
Average Customers per week608.6Staff/Customer Ratio (for 47 days)40.6Staff/Customer Ratio (for 14 days)43.5The above table indicates the average covers per day that frequent the BD EatsRestaurant on a daily basis. Being a contemporary restaurant based out of Melbourne, it has beenable to attract a number of customers. The regular customer traffic of BD Eats mainly includesCBD Workers, tourists and local guests. It can be observed that the least number of customertraffic is present on Mondays with only 410 customers whereas the most busiest day of BD Eats'week is Saturday where the customer traffic is as high as 1070, followed by 680 visitorsfrequenting the restaurant on Sunday. The total number of customers visiting BD Eats in a week is 4,260. On an average, thereare 609 customers per week. For the timeline, October 1 to November 30, the total number ofstaff at hand is only 15 which includes full-time, part-time as well as casually employed waitstaff. Due to the particular unavailability of staff members on certain days of the week, the timeline has been divided into two parts viz. 47 days and 14 days. Wherein, for 47 days, all 15employees shall be available and for the remaining 14 days only 14 employees will be available.Hence, in order to determine the staff customer ratio for these two periods, the average numberof customers visiting the restaurant per week have been divided by total number of wait staffavailable with the restaurant, BD Eats. Hence, for 47 days, one member of the BD Eats' waitstaff, whether Full-Time, Part-Time or Casually employed shall wait on 40.6 or 41 customers onan average. Whereas, once the Part-Time Level 2 staff member has gone on holidays that theyscheduled for the last 2 weeks of November, one member of the BD Eats' wait staff, whetherFull-Time, Part-Time or Casually employed shall wait on 43.5 or 44 customers on an average.Total number of hours that each staff member works each dayWait StaffLevel 2Level 3Level 5Full-TimeS. Smith, G.BaileyS. Marsh, G. MaxwellM. Starc, E.MorganPart-TimeK. Peterson,J. Roy, B.Lee, R.PontingS. Watson, S. Warne-CasualJ.P. Duminy, D. Steyn, A. Morkal
The above mentioned table defines about the name of staffs of the BD eatsrestaurant. As well as staff is categorised in level 1,2,3,4 and 5.MondayNumber of Hours WorkedMembers AppointedBreakfast18015.24Lunch15011.43Dinner8011.434103810TuesdayNumber of Hours WorkedMembers AppointedBreakfast180145Lunch180144Dinner801034403812WednesdayNumber of Hours WorkedMembers AppointedBreakfast22015.26Lunch19011.44Dinner10011.445103814BreakfastThursdayNumber of Hours WorkedMembers AppointedLunch220145Dinner2001451001045203814FridayNumber of Hours WorkedMembers AppointedBreakfast250134Lunch220143Dinner1601136303817
SaturdayNumber of Hours WorkedMembers AppointedBreakfast420156Lunch26094Dinner39014410703814SundayNumber of Hours WorkedMembers AppointedBreakfast42015.24Lunch14011.43Dinner12011.436803810Classification of Each Member employed at BD EatsTypes of employment- The employees can be classified into three categories as per the awardwhich are as follows:(a) Full time employees(b) Part time employees(c) Casual employees1.Full time employees- The full time employees are those employees who work almost 38hours in a particular week. 2.Part time employees- On the other hand, the part time employees are totally differentfrom the full time employees. These employees are kind of employees who workminimum 8 hours but below 38 hours in a particular week. In other words, the part timeemployees are those who operate a roster of minimum 8 hours but less then 38 hours in aweek during roster cycle. Apart from the working hours, these employees work withsimilar pay system, same kind of task or work as the full time employees. As well as atthe time of the agreement, employer and part time employee agree on the following:▪Availability of the employee- It means that employee will be available for work ineach day or hour of the week.▪Guaranteed hours- This is related to provide the guaranteed work to theemployees as per the roster cycle which is being operated by the employer.
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