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SITXHRM002 - Roster Staff Planning

   

Added on  2020-03-13

7 Pages1539 Words111 Views
Roster Staff1

Executive SummaryThe roster and wages cost estimations have been prepared in respect of SpinachRestaurant that engages in the fast food beverage services. The roster planning depicts that therestaurant will keep a mix of permanent and casual labor. The permanent labor has 4 staffmember and the casual labor is to be hired on need based depending upon the number ofcustomers. The initial estimate depicts that the restaurant would need a total of 38 casual staff toservice customer in the week-1. The total cost of permanent labor in week-1 would amount to$5,650.25 and this will remain the same in the week-2. Further, the total cost of casual staff inweek-1 would amount to $10,421.57 and the same would be $6,915.76 in week-2. In the week-2,it has been assumed that the customer volume will be lower as compared to week-1. IntroductionThe roster planning implies a process of planning the workforce and estimating thepayroll cost for the business. It is important for the business to keep plans in place to hire theworkforce so as ensure smooth running of business (Fleming and Varghese, 2016). Further, theplanning to timing of use of labor is also important because it affects the cost payroll. Theworker’s pay and work timings are regulated by the government of the state and therefore it isessential to prepare the roster according to the rules and regulations. The worker’s pay and worktiming in the hospitality industry in Australia are governed by the Hospitality Industry Award2010, which provides for the hourly rates, normal working hours, overtime rates, work breaksand holidays. In the context of this, a report has been prepared that covers the roster planning fora restaurant namely Spinach Restaurant. The report covers roaster planning and wagescomputations for two week’s period for the restaurant. 2

Brief Introduction of Restaurant Spinach restaurant offers fast food and beverages to the customers. The restaurant runs 5days a week from Wednesday to Sunday with Sunday being opened for brunch only. During fourdays of the week from Wednesday to Saturday, the restaurant offers dinner only. The restaurantopens at 15:00 and closes at 23:00 during four days of the week (during which dinner is offered).On Sundays, the restaurant opens at 7:00 and closes at 15:00 for brunch. Roster PlanningIn planning the roaster, the restaurant will abide by the provisions of Hospitality IndustryAward 2010 in regards to shift timings, breaks, and wages pay (Fairwork.gov, 2017). As per theHospitality Industry Award 2010 there are three categories of employees such as full time, parttime, and casual. The full time employees are the permanent workers employed to work on a fulltime basis and receiving fixed salary. Further, the part time employees are the workers appointedon a part time basis and receiving fixed salary. The casual employees are those who are hired onhourly basis and paid on an hourly rate. The casual workers are not the employees of thecompany rather they are hired on a contract and work as per the terms of the contract(Fairwork.gov, 2017). As per the provisions of hospitality award, a full-time or part time employee can work fora maximum of 11.50 hours in a day or 38 hours in a week. Further, the employer is allowed toaverage the working hours of a worker over four weeks (Fairwork.gov, 2017). This means thatthe number of working hours could exceed in a particular week beyond 38 hours but the averagenumber of hours per week over the period of four weeks should not exceed 38 hours. Further, asper hospitality award, the wages rate per hour for the casual worker is $23.51. If the worker3

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