Restaurant Case Study: Libertine Staffing, Wages, and Costs Analysis

This case study examines the Libertine Restaurant, a French restaurant operating seven days a week with two daily shifts. The restaurant employs 14 staff members, including supervisors, bar attendants, and waiting staff, with a focus on both full-time and casual employees. The assignment analyzes the restaurant's staffing needs, including the allocation of hours and the impact of employee qualifications and personal circumstances on rostering decisions. It further delves into the financial aspects, including wage calculations, labor costs, and the development of a comprehensive roster. The restaurant serves lunch and dinner, with varying guest numbers, and the case study considers the financial impact of these fluctuations. The case study includes an analysis of employee roles, certifications, and the importance of management oversight. Tables included in the Excel sheet provide data on employee work schedules, wage calculations, labor costs, and the final roster for display.

ROSTER STAFF
PART – A: ANALYSIS
CASE STUDY: LIBERTINE-The French Restaurant
In the present case study of Libertine, the restaurant has to function for seven days a
week and needs to run 2 shifts of 8 hours each for employees as the restaurant is to
remain open from 10:00 AM till 11:00 PM every day. The 14 employees, as detailed in
Tables-1 & 2, work in two shifts, from 10:00 AM till 03:00 PM in the first shift and
from 05:00 PM till 11:00 PM in the second shift. In between these two shifts, they are
given a break of 2 hours, after their first duty of 5 hours. As per the Restaurant Awards
which have been detailed above, the main employees of Libertine are employed to work
for such adjustable hours so that their average working hours during a 4 week period
always remains 38 hours during every week.
Libertine-The French Restaurant is one of the chain of 5 such niche restaurants
operating in Melbourne. The restaurant is famous for its ‘A la carte’ lunch and dinner
services. From Monday to Wednesday Libertine serves 40 guests during lunch and 60
guests during dinner. The inflow increases to 60 guests during lunch and 80 guests
during dinner from Thursdays to Sundays. Average cost of the lunch is $35 and of
dinner it is $60.
STAFF EMPLOYED BY LIBERTINE- THE FRENCH RESTAURANT
Two Full-time Supervisors
 Jay Spears (Head Chef)
 Tom Master (Cook-Grade-1)
Two Bar Attendants
 Vicky Niles (Full-time)
 Mike Harris (Casual)
(He has recently migrated to Australia and faces language barrier)

Four Full-time Waiting Staff
 Jose Dester
 Matt Dime
 Tom Harvey
 Dennis Potter
Six Casual Waiting Staff
 Willis Baker
 Mate Nelson
 Harry Style
 Prince Jaison
 Liter White
 Peter White
Liter White is employed as a casual waiter as she is a single parent. While deciding the
roster, the manager gave Liter flexible hours so that she could spend more time with her
baby.
Mike Harris is employed as casual bar attainder. He has recently migrated to Australia.
He is well qualified and although English is not his first language, he was preferred
because of his knowledge of French wine and language.
The management makes sure that a supervisor is always present on the floor, although
the supervisor is not required to attend to the guests. Supervisor’s duty is only to
supervise the staff serving the guests. Management also makes sure that all the staff
employed at the restaurant are in possession of RSA Certification.
PART – B: ACTUAL TIME
Please Refer to TABLE – 01 & 02 in the attached Excel Sheet.
PART – C: TOTAL WAGES
Please Refer to TABLE – 03 & 04 in the attached Excel Sheet.

PART – D: LABOUR COST %
Please Refer to TABLE – 05 in the attached Excel Sheet.
PART – E: WEEKLY WAGES
Please Refer to TABLE – 03 & 04 in the attached Excel Sheet.
PART – F: ROSTER FOR DISPLAY
Please Refer to TABLE – 06 in the attached Excel Sheet.