Restaurant Rostering and Staff Management Case Study and Analysis

This assignment presents a case study on staff rostering within a 24-hour restaurant, focusing on the challenges of managing different shift timings (8 a.m. to 4 p.m., 4 p.m. to 12 a.m., and 12 a.m. to 8 a.m.) and staff allocation, particularly for cooks. The assignment highlights the need to balance staffing levels with cost-effectiveness, especially during off-peak hours, and the importance of catering to employee needs like short leaves and planned time off. The assignment also emphasizes the need to consider overtime, penalties for lateness, and the use of both electronic and paper-based communication methods. It further discusses the importance of training staff to understand the roster, the presence of both permanent and temporary employees, and the role of the manager in updating and addressing roster-related issues.

Rostering STAFF

Balati Palace is a restaurant which remain open for 24 hours and it has various
departments like cleaning, cooking, serving etc. Three different roster period 8 a.m. to 4 p.m.
4p.m. To 12 am , 12p.m. To 8 a.m.
Cooking staff charge more money so less number of employees should be called between
insignificant hours like 12p.m. To 8 a.m. Minimum number of staff is required at all the time but
between 7p.m. To 12 a.m., more number of cooks are needed. Some member may want to go on
a short break so provision of ''short leaves'' are present in roster. Mandate breaks and provision of
over-timing and penalty for getting late are significant of roster. Leaves are provided for
different reason like maternity leave, casual, planned etc. Their are various methods for
communicating roster like electronically or paper based. Their are some skills needed for
understanding roster and all the staff members included Cook need to get basic training about
how they need can understand the information which is present on roster. Most of the employees
are permanent in this organisation but some cook are hired for managing the peak load of
weekend.
Type of employee
Shift timing
Type of leave
taken
Date of leave
Overtime
Penalties
Roster sheet provide various details and maintaining it is crucial for managing staff. It
will be updated by manager of restaurant it their will be any problem and amendment then
worker has to communicate this to manager.
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