Hospitality Management: BD Eats Staff Roster Analysis Report

This report presents a comprehensive staff roster analysis for the BD Eats restaurant, focusing on the effective management of staff and customer service. It details the timelines, staff requirements, and customer traffic, providing insights into the staff/customer ratios for different periods. The report classifies staff members, including full-time, part-time, and casual employees, and outlines the total working hours for each staff member per day. A front-of-house roster is created for the period from October to December, considering staff availability and specific constraints. The document includes a breakdown of rostered days off for full-time staff, along with an evaluation of the roster's effectiveness, addressing how staff requests are met and how the roster achieves organizational requirements. Finally, the report concludes with suggestions for improvements and amendments to the rostering system, offering a complete overview of staff management within BD Eats.

HOSPITALITY:
ROSTER STAFF

Table of Contents
INTRODUCTION...........................................................................................................................3
TIMELINES....................................................................................................................................3
Staff Requirements in order to achieve staff/customer ratios.....................................................3
Total number of hours that each staff member works each day.................................................4
Classification of Each Member employed at BD Eats................................................................6
ROSTER..........................................................................................................................................7
Staff Names.................................................................................................................................7
Rostered Day Off for any full-time staff.....................................................................................7
LABOUR COST............................................................................................................................20
EVALUATION OF ROSTER.......................................................................................................22
Manner in which staff requests have been met.........................................................................22
Ways in which roster will achieve the organisational requirements.........................................23
Any improvements or amendments to the rostering system.....................................................23
CONCLUSION..............................................................................................................................23

INTRODUCTION
The roster staff management is related with the management of staff effectively. In is also
known by the schedule, as well as it consists different kind of information regarding to the
employees such as list of employees, location, time, responsibility etc. Additionally, the roster
staff management is crucial for hospitality businesses to manage the skills of the employees
during 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 to
December. The roster of staff of the restaurant is created on the basis of the given conditions.
TIMELINES
Staff Requirements in order to achieve staff/customer ratios
Staff Requirements:
Total Staff For 47 days For 14 days Level 2 Level 3 Level 5
Full Time 6 6 2 2 2
Part-Time 6 5 4 2
Casual 3 3
15 14
The above table is created for the time period of 1st of October to 30th November. In this
the total time duration is divided into two parts which are 47 days and 14 days. This is so
because of given conditions which are as follows: 1x Full time level 2 staff member cannot work
weekends, 1 x Part time level 2 staff member has holidays scheduled for the last 2 weeks of
November and 1 x casual staff member is unable to work Sundays. As well as there are 6
employees of part time employees and 6 of full time. In this, the casual employees are being
consider which are apart from the full and part time employees.
Customer Traffic:
Average Covers per day: 1 October to 30 November
Monday Tuesday
Wednesda
y Thursday Friday Saturday Sunday
Breakfast 180 180 220 220 250 420 420
Lunch 150 180 190 200 220 260 140

Dinner 80 80 100 100 160 390 120
410 440 510 520 630 1070 680
Total Number of Customers in a week 4260
Average Customers per week 608.6
Staff/Customer Ratio (for 47 days) 40.6
Staff/Customer Ratio (for 14 days) 43.5
The above table indicates the average covers per day that frequent the BD Eats
Restaurant on a daily basis. Being a contemporary restaurant based out of Melbourne, it has been
able to attract a number of customers. The regular customer traffic of BD Eats mainly includes
CBD Workers, tourists and local guests. It can be observed that the least number of customer
traffic 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 visitors
frequenting the restaurant on Sunday.
The total number of customers visiting BD Eats in a week is 4,260. On an average, there
are 609 customers per week. For the timeline, October 1 to November 30, the total number of
staff at hand is only 15 which includes full-time, part-time as well as casually employed wait
staff. Due to the particular unavailability of staff members on certain days of the week, the time
line has been divided into two parts viz. 47 days and 14 days. Wherein, for 47 days, all 15
employees 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 number
of customers visiting the restaurant per week have been divided by total number of wait staff
available with the restaurant, BD Eats. Hence, for 47 days, one member of the BD Eats' wait
staff, whether Full-Time, Part-Time or Casually employed shall wait on 40.6 or 41 customers on
an average. Whereas, once the Part-Time Level 2 staff member has gone on holidays that they
scheduled for the last 2 weeks of November, one member of the BD Eats' wait staff, whether
Full-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 day
Wait Staff
Level 2 Level 3 Level 5
Full-Time S. Smith, G. S. Marsh, G. Maxwell M. Starc, E.

Bailey Morgan
Part-Time
K. Peterson,
J. Roy, B.
Lee, R.
Ponting S. Watson, S. Warne -
Casual J.P. Duminy, D. Steyn, A. Morkal
The above mentioned table defines about the name of staffs of the BD eats
restaurant. As well as staff is categorised in level 1,2,3,4 and 5.
Monday Number of Hours Worked Members Appointed
Breakfast 180 15.2 4
Lunch 150 11.4 3
Dinner 80 11.4 3
410 38 10
Tuesday Number of Hours Worked Members Appointed
Breakfast 180 14 5
Lunch 180 14 4
Dinner 80 10 3
440 38 12
Wednesday Number of Hours Worked Members Appointed
Breakfast 220 15.2 6
Lunch 190 11.4 4
Dinner 100 11.4 4
510 38 14

Breakfast Thursday Number of Hours Worked Members Appointed
Lunch 220 14 5
Dinner 200 14 5
100 10 4
520 38 14
Friday Number of Hours Worked Members Appointed
Breakfast 250 13 4
Lunch 220 14 3
Dinner 160 11 3
630 38 17
Saturday Number of Hours Worked Members Appointed
Breakfast 420 15 6
Lunch 260 9 4
Dinner 390 14 4
1070 38 14
Sunday Number of Hours Worked Members Appointed
Breakfast 420 15.2 4
Lunch 140 11.4 3
Dinner 120 11.4 3
680 38 10

Classification of Each Member employed at BD Eats
Types of employment- The employees can be classified into three categories as per the award
which are as follows:
(a) Full time employees
(b) Part time employees
(c) Casual employees
1. Full time employees- The full time employees are those employees who work almost 38
hours in a particular week.
2. Part time employees- On the other hand, the part time employees are totally different
from the full time employees. These employees are kind of employees who work
minimum 8 hours but below 38 hours in a particular week. In other words, the part time
employees are those who operate a roster of minimum 8 hours but less then 38 hours in a
week during roster cycle. Apart from the working hours, these employees work with
similar pay system, same kind of task or work as the full time employees. As well as at
the 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 in
each day or hour of the week.
▪ Guaranteed hours- This is related to provide the guaranteed work to the
employees as per the roster cycle which is being operated by the employer.
Herein, it is important that above mentioned guaranteed hours of work can be change if
employee is agree.
3. Casual employee- A casual employee is a kind of employee who work for maximum 12
hours in a day or shift as well as maximum 38 hours in an entire week. As well as the
casual employees.
4. Apprentices-
5. Junior Employees-
ROSTER
Staff Names
Wait Staff

Level 2 Level 3 Level 5
Full-Time
S. Smith, G.
Bailey
S. Marsh, G.
Maxwell
M. Starc, E.
Morgan
Part-Time
K. Peterson, J.
Roy, B. Lee, R.
Ponting
S. Watson, S.
Warne -
Casual J.P. Duminy, D. Steyn, A. Morkal
Rostered Day Off for any full-time staff
Roster day off- The roster day off may be defined as those days in the roster time period
in which an employee does not have any work to do. Herein, it is important that roster day off
can be paid and unpaid, it is totally depends on the structure of the roster time period. The
concept of the roster day pay off can be understood by this example, like an employee works 30
hours of regular time and roster day off is calculated as 5% of the total work hours. It means
roster day off is 1.5 hours. Basically, the roster day off has own importance in the aspect of the
Hospitality sector. Herein, some importances are mentioned below :
Balancing day part skills- The roster day off helps the hospitality sectors in managing the
skills of the employees at different time shifts or schedules.
Consolidation of training- The roster day off, forces the trainers to train the employees as
per their shifts. Due to this all the employees get the chance to be trained.
So these are the common benefits of the roster day off in the hospitality sectors.
Eventually, it is not beneficial for only to the hospitality sector but also for all the organisations.
Rostered Day-Off (RDO)
Employee Type Full- Time Employees
Days
S. Smith
(Level 2)
G. Bailey
(Level 2)
S. Marsh
(Level 3)
G.
Maxwell
(Level 3)
M. Starc
(Level 5)
E. Morgan
(Level 5)
Monday ✓
Tuesday ✓ ✓
Wednesday ✓ ✓ ✓

Thursday ✓ ✓
Friday ✓
Saturday ✓
Sunday ✓ ✓

The above mentioned table defines about the roster day off about the BD eats restaurant.
On the basis of this table, further rosters or schedules are created because it states about the day
off of all level' s employees. Herein, the S. smith is getting day off on Tuesday and Wednesday.
As well as G. Bailey is having day off on Monday, Tuesday and S. Marsh is having on
Wednesday and Thursday. Apart from it, the G. Maxwell is having day off on weekends
(Saturday, Sunday). Additionally, the M. Starc is getting same day off like S. Marsh and E.
Morgan is having three day off (Monday, Friday and Sunday)which is most among all the
employees.
Front-House Roster for BD Eats Restaurant:
Day Monday (Schedule from 1 October to 30 November)
Shift
s Breakfast (Morning) Lunch (Afternoon) Dinner (Night)
Timi
ngs
6.00
-
6.30
a.m.
6.3
0 –
7.3
0
a.m
.
7.30
–
8.30
a.m
.
8.30
-
9.30
a.m
.
10.0
0 -
10.3
0
a.m
.
11.0
0 –
11.
30
a.m
.
11.3
0
a.m
. -
12.
30
p.m
.
12.3
0 –
13.3
0
p.m
.
13.3
0 -
14.3
0
p.m
.
14.3
0 –
15.0
0
p.m
.
17.3
0 –
18.0
0
p.m
.
18.0
0 –
19.0
0
p.m
.
19.0
0 –
20.0
0
p.m
.
20.0
0 –
21.0
0
p.m
.
21.0
0 –
22.0
0
p.m
.
22.0
0 –
22.3
0
p.m
.
S.
Smit
h ✓ ✓ ✓ ✓ ✓
S.
Mars
h ✓ ✓ ✓ ✓ ✓
G.
Max
✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

well
M.
Starc ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
K.
Peter
son ✓ ✓ ✓ ✓ ✓
J.
Roy ✓ ✓ ✓ ✓ ✓ ✓
B.
Lee ✓ ✓ ✓ ✓ ✓

Day Tuesday (Schedule from 1 October to 30 November)
Shift
s Breakfast (Morning) Lunch (Afternoon) Dinner (Night)
Timi
ngs
6.00
-
6.30
a.m
.
6.30
–
7.30
a.m
.
7.30
–
8.30
a.m
.
8.30
-
9.30
a.m
.
10.0
0 -
10.3
0
a.m
.
11.0
0 –
11.
30
a.m
.
11.3
0
a.m
. -
12.
30
p.m
.
12.3
0 –
13.3
0
p.m
.
13.3
0 -
14.3
0
p.m
.
14.3
0 –
15.0
0
p.m
.
17.3
0 –
18.0
0
p.m
.
18.0
0 –
19.0
0
p.m
.
19.0
0 –
20.0
0
p.m
.
20.0
0 –
21.0
0
p.m
.
21.0
0 –
22.0
0
p.m
.
22.0
0 –
22.3
0
p.m
.
S.
Mars
h ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
G.
Max
well
M.
Starc ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
E.
Morg
an
K.
Peter
son ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

J.
Roy ✓ ✓ ✓ ✓ ✓
B.
Lee ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
R.
Ponti
ng ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
S.
Wats
on ✓ ✓ ✓ ✓ ✓ ✓
Day Wednesday (Schedule from 1 October to 30 November)
Shift
s Breakfast (Morning) Lunch (Afternoon) Dinner (Night)
Timi
ngs
6.00
-
6.30
a.m
.
6.30
–
7.30
a.m
.
7.30
–
8.30
a.m
.
8.30
-
9.30
a.m
.
10.0
0 -
10.3
0
a.m
.
11.0
0 –
11.
30
a.m
.
11.3
0
a.m
. -
12.
30
p.m
.
12.3
0 –
13.3
0
p.m
.
13.3
0 -
14.3
0
p.m
.
14.3
0 –
15.0
0
p.m
.
17.3
0 –
18.0
0
p.m
.
18.0
0 –
19.0
0
p.m
.
19.0
0 –
20.0
0
p.m
.
20.0
0 –
21.0
0
p.m
.
21.0
0 –
22.0
0
p.m
.
22.0
0 –
22.3
0
p.m
.
G.
Baile
y ✓ ✓ ✓ ✓ ✓

G.
Max
well ✓ ✓ ✓ ✓ ✓
E.
Morg
an ✓ ✓ ✓ ✓
✓
✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
K.
Peter
son ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
J.
Roy ✓ ✓ ✓ ✓ ✓
B.
Lee ✓ ✓ ✓ ✓
R.
Ponti
ng ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
S.
Wats
on ✓ ✓ ✓ ✓ ✓
S.
War
ne ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓

Day Thursday ( Schedule from 1 October to 30 November)
Shift
s Breakfast (Morning) Lunch (Afternoon) Dinner (Night)
Timi
ngs
6.00
-
6.30
a.m
.
6.30
–
7.30
a.m
.
7.30
–
8.30
a.m
.
8.30
-
9.30
a.m
.
10.0
0 -
10.3
0
a.m
.
11.0
0 –
11.
30
a.m
.
11.3
0
a.m
. -
12.
30
p.m
.
12.3
0 –
13.3
0
p.m
.
13.3
0 -
14.3
0
p.m
.
14.3
0 –
15.0
0
p.m
.
17.3
0 –
18.0
0
p.m
.
18.0
0 –
19.0
0
p.m
.
19.0
0 –
20.0
0
p.m
.
20.0
0 –
21.0
0
p.m
.
21.0
0 –
22.0
0
p.m
.
22.0
0 –
22.3
0
p.m
.
S.
Smit
h ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
G.
Baile
y ✓ ✓ ✓ ✓ ✓
G.
Max
well ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
E.
Morg
an ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
K.
Peter
✓ ✓ ✓ ✓ ✓

son
J.
Roy ✓ ✓ ✓ ✓ ✓
B.
Lee ✓ ✓ ✓ ✓ ✓
R.
Ponti
ng ✓ ✓ ✓ ✓ ✓
S.
Wats
on ✓ ✓ ✓ ✓ ✓
S.
War
ne ✓ ✓ ✓ ✓ ✓

Day Friday (Schedule from 1 October to 30 November)
Shift
s Breakfast (Morning) Lunch (Afternoon) Dinner (Night)
Timi
ngs
6.00
-
6.30
a.m
.
6.30
–
7.30
a.m
.
7.30
–
8.30
a.m
.
8.30
-
9.30
a.m
.
10.0
0 -
10.3
0
a.m
.
11.0
0 –
11.
30
a.m
.
11.3
0
a.m
. -
12.
30
p.m
.
12.3
0 –
13.3
0
p.m
.
13.3
0 -
14.3
0
p.m
.
14.3
0 –
15.0
0
p.m
.
17.3
0 –
18.0
0
p.m
.
18.0
0 –
19.0
0
p.m
.
19.0
0 –
20.0
0
p.m
.
20.0
0 –
21.0
0
p.m
.
21.0
0 –
22.0
0
p.m
.
22.0
0 –
22.3
0
p.m
.
S.
Smit
h ✓ ✓ ✓ ✓ ✓
G.
Baile
y ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
S.
Mars
h ✓ ✓ ✓ ✓ ✓
G.
Max
well ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
K.
Peter
✓ ✓ ✓ ✓ ✓ ✓

son
J.
Roy ✓ ✓ ✓ ✓ ✓
B.
Lee ✓ ✓ ✓ ✓ ✓ ✓
S.
Wats
on ✓ ✓ ✓ ✓
Day Saturday (Schedule from 1 October to 30 November)
Shift
s Breakfast (Morning) Lunch (Afternoon) Dinner (Night)
Timi
ngs
6.00
-
6.30
a.m
.
6.30
–
7.30
a.m
.
7.30
–
8.30
a.m
.
8.30
-
9.30
a.m
.
10.0
0 -
10.3
0
a.m
.
11.0
0 –
11.
30
a.m
.
11.3
0
a.m
. -
12.
30
p.m
.
12.3
0 –
13.3
0
p.m
.
13.3
0 -
14.3
0
p.m
.
14.3
0 –
15.0
0
p.m
.
17.3
0 –
18.0
0
p.m
.
18.0
0 –
19.0
0
p.m
.
19.0
0 –
20.0
0
p.m
.
20.0
0 –
21.0
0
p.m
.
21.0
0 –
22.0
0
p.m
.
22.0
0 –
22.3
0
p.m
.
S.
Smit
h ✓ ✓ ✓ ✓ ✓
G.
Baile
✓ ✓ ✓ ✓ ✓

y
S.
Mars
h ✓ ✓ ✓ ✓ ✓
G.
Max
well ✓ ✓ ✓ ✓ ✓ ✓
M.
Starc ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
E.
Morg
an ✓ ✓ ✓ ✓ ✓
K.
Peter
son ✓ ✓ ✓ ✓
J.
Roy ✓ ✓ ✓ ✓
B.
Lee ✓ ✓ ✓ ✓
R.
Ponti
ng ✓ ✓ ✓ ✓ ✓
S.
Wats
on ✓ ✓ ✓ ✓ ✓

S.
War
ne ✓ ✓ ✓ ✓ ✓
Day Sunday ( Schedule from 1 October to 30 November)
Shift
s Breakfast (Morning) Lunch (Afternoon) Dinner (Night)
Timi
ngs
6.00
-
6.30
a.m
.
6.30
–
7.30
a.m
.
7.30
–
8.30
a.m
.
8.30
-
9.30
a.m
.
10.0
0 -
10.3
0
a.m
.
11.0
0 –
11.
30
a.m
.
11.3
0
a.m
. -
12.
30
p.m
.
12.3
0 –
13.3
0
p.m
.
13.
30 -
14.
30
p.m
.
14.3
0 –
15.0
0
p.m
.
17.3
0 –
18.0
0
p.m
.
18.0
0 –
19.0
0
p.m
.
19.0
0 –
20.0
0
p.m
.
20.0
0 –
21.0
0
p.m
.
21.0
0 –
22.0
0
p.m
.
22.0
0 –
22.3
0
p.m.
S.
Smit
h ✓ ✓ ✓ ✓ ✓
G.
Baile
y ✓ ✓ ✓ ✓ ✓
S.
Mars
h ✓ ✓ ✓ ✓ ✓ ✓

M.
Starc ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
J.
Roy ✓ ✓ ✓ ✓ ✓
B.
Lee ✓ ✓ ✓ ✓ ✓
R.
Ponti
ng ✓ ✓ ✓ ✓ ✓ ✓
S.
Wats
on ✓ ✓ ✓ ✓ ✓
LABOUR COST
Level 1 Level 2 Level 3 Level 4 Level 5
Full- Time
Minimum Wages 768.3 794.7 889.9
Number of employees 2 2 2
Wage 1536.6 1589.4 1779.8
Superannuation 145.98 150.99 169.08
Gross wages 1682.58 1740.39 1948.88
Work Cover 58.89 60.91 68.21
Gross Fixed Wages 1741.47 1801.31 2017.09
Loading 174.15 180.13 201.71
1915.61 1981.44 2218.80

Penalty 3069.82 31702.88 35500.80
Total Cost 4985.43 33684.82 37719.6
Part-Time
Min. wages 768.3 794.7
Number of employees 4 2
Wage 3073.2 1589.4
Superannuation 291.95 150.99
Gross wages 3365.15 1740.39
Work Cover 336.52 174.04
3701.67 1914.43
Penalty 37016.60 19144.30
Total cost 40718.27 21058.73
Casual
Min. wages 739.9
Number of employees 3.00
Wage 33684.8237719.62219.70
Superannuation 210.87
Gross wages 2430.57
Work Cover 85.07
Gross Casual Wages 2515.64
Loading 50.31
2565.95
Penalty 30791.4
Total Cost 33357.35
Note*-Herein, it is considered that labour cost for casual employees for all the level is same as
level 1.
The above mentioned table states about the labour cost. In this table the cost is separately
calculated of full time, part time and casual employees. In the full time employee, there are three
level' s employees which are level 2,3 and 5. The minimum wages is of $768. 3 for level 2

employees. As well as for level 3 employees, the minimum wages is of $794.7 and for level 5
employees, wages is of $ 889.9. The rate of superannuation is 9.5% and 3.5% is the cover rate
which is calculated on the basis of gross wages. Apart from it, 10% loading is on the gross fixed
wages and 2% on the gross casual wages is calculated. Additionally, the penalty rate is
categorised into different parts such as common for part time and full time employees and
separately for casual employees. On Monday to Friday the rate is 100% and for Saturday,
Sunday it is of 125, 170 respectively for part time and full time employees. For casual
employees, the rate is 125 % for Monday to Friday as well as for Saturday, Sunday the rate is of
150 and 175%. So the penalty cost is being calculated on the basis of these above percentages.
Working Note 1 :
Penalty Amount (Working Note)**
Full-Time Employees
Monday to
Friday Saturday Sunday
Public
Holidays
Total Penalty
per week
Level 1
Level 2
9578.06957
25
2394.5173931
25
14367.104358
75
4310.1313076
25 30649.822632
Level 3 9907.15 2476.7875 14860.725 4458.2175 31702.88
Level 4
Level 5 11094 2773.5 16641 4992.3 35500.8
Part-Time Employees
Monday to
Friday Saturday Sunday
Public
Holidays
Total Penalty
per week
Level 1
Level 2 18508.3 4627.075 5552.49 8328.735 37016.6
Level 3 9572.15 2393.0375 2871.645 4307.4675 19144.3
Level 4
Level 5