Hospitality Roster Assignment: Staff Scheduling and Evaluation

This assignment delves into the creation and evaluation of a hospitality roster, specifically for the week of January 16-22, 2017. It details the process of making amendments to the roster, considering factors like employee availability, special requests, and the need to balance staff requirements with operational needs. The assignment highlights how the restaurant communicates the roster to employees through both physical postings and email. Furthermore, the assignment outlines the system for requesting time off, emphasizing the importance of early communication and the need for a structured process. Finally, the document evaluates the effectiveness of the roster by considering staff feedback and ensuring that the roster aligns with the peak hours of the restaurant, ultimately leading to positive customer experiences and efficient service delivery. The assignment emphasizes the importance of effective communication, staff satisfaction, and operational efficiency in the context of hospitality management.

Running head: DIPLOMA OF HOSPITALITY
Diploma of Hospitality
Name of the Student:
Name of the University:
Author’s Note:

1DIPLOMA OF HOSPITALITY
Five amendments made in the roster
Five amendments in the roster include:
 Due to a birthday event, Brett will be unavailable on 20th January, Friday.
 As Kylie has to attend a wedding, she will not be able to work on Saturday, 21st January,
Saturday.
 Madeline has asked for Sunday and Monday as RDO’s.
 As Sam has church every Sunday, he asked asked for Sunday as day off at work.
 As Tyler has study from Monday to Wednesday, he has not been given any shifts.
 Due to unavailability, Jessica has been given off on Wednesday and Thursday along with
giving her a shift after 6 pm on Saturday due to her dance class.
Process of distributing the roster to the staff
It is essential for the front of house employees of Futura restaurant to be aware of the
roster a week before the commencing week. This will help the employees to schedule their other
activities accordingly. The management of the restaurant circulates the prepared rosters in two
ways among the front of house employees. Firstly, once prepared, the rosters are displayed in the
notice board of the staff room. As a result, the staffs are able to view the rosters whenever they
access the staff room and throughout the week. Secondly, the rosters are mailed to the staffs.
Therefore, the staffs will be able to access the rosters according to their convenience.
System of applying specific dates off work
Firstly, the staffs need to inform the specific days off the work within the first two days
of the previous week. This will be helpful as the rosters are made yet for the next week.

2DIPLOMA OF HOSPITALITY
Secondly, the staffs are also supposed to drop an email informing the week off along with
mentioning the reason for such a request. At certain instances, the staffs have their special
requirements due to which they ask for specific dates off the work. There needs to to be a
systematic method that the staffs need to follow for requesting specific dates off at work.
Describing roster evaluation process
After preparing the roster for the week 16 January to 22 January 2017, the roster was
evaluated to judge the suitability. In order to determine the effectiveness of the roster, the staff
feedback was considered. After making the roster, it was seen that the staffs were happy with
their allocated shift timings. This is because the special requirements asked by the staffs were
fulfilled while making the roster for the commencing week. As a result, the staffs were happy
and gave positive feedback to the managers. Moreover, while making the roster, the peak hours
of the restaurant was considered. Keeping in mind the type and way of service, shifts was
allocated to experienced and full time workers. This resulted in high quality service for the
customers. Thus, positive customer comments were also received from the customers while
providing service.