Recruitment and Selection: White Eagle Stadium Staffing Assignment

This assignment details the staff recruitment process for White Eagle Stadium, a large sporting complex. The task involves developing job descriptions and person specifications for two positions: Catering Attendant/Wait Staff and Food and Beverage Store Person. The job descriptions outline duties, responsibilities, and organizational contributions, while the person specifications identify essential and desirable skills, knowledge, experience, and personal qualities. The assignment also includes the creation of selection criteria for each position, detailing the skills and attributes required. Finally, it provides sample interview questions designed to assess candidates' competencies, understanding, and standards. The assignment covers aspects of hospitality industry standards including health and safety, privacy, and workplace health and safety. The context includes staffing levels, anticipated increases, and the specific requirements of the Hospitality Industry Award 2010.

WHITE EAGLE STADIUM
Scenario
You are about to recruit staff for positions in a large sporting complex, White Eagle Stadium.
The complex hosts national sporting events most weekends throughout the year, and one-off
events such as international sporting events, concerts and festivals.
The venue has fast-food outlets scattered around the main and upper concourse, a number of
bars and two sit-down restaurant-style dining areas.
All catering staff must be available for shifts on Thursday, Friday, Saturday and Sunday as
these are the busiest periods for the stadium. Shifts vary throughout the day depending on the
start and finish times of events. Most sporting events are scheduled during the afternoon or
evening with one-off events often held in the evening.
It is six weeks before the start of the winter sports season. The venue employs the majority of
their staff for the rest of the year at this time. You have one month to complete the recruitment
process as the induction program is scheduled to start two weeks before the first match.
Catering attendants / Wait staff
Employment records show the venue’s staffing levels for catering attendants (CA) in the fast-
food outlets during the same period last year.
 120 casual CAs
 40 permanent part-time CAs
 10 permanent full-time CAs
 35 casual concourse outlet supervisors
 15 full-time concourse outlet supervisors
Their current staffing levels are as follows.
 60 casual CAs
 25 permanent part-time CAs
 7 permanent full-time CAs
 20 casual concourse outlet supervisors
 14 full-time concourse outlet supervisors
Due to the opening of several new fast food service areas, management anticipate a 10%
increase from the previous year’s staffing levels for all positions except full-time concourse
supervisors.
Catering attendants/Wait staff at this venue is employed under the Hospitality Industry Award
2010 as Level 2, grade 2 food and beverage attendants. Supervisors are Level 5 food and
beverage supervisors.
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SITXHRM004 RECRUIT, SELECT AND INDUCT STAFF
Food and beverage store person
Employment records show the venue’s staffing levels for food and beverage store person (FBS)
in the facilities management department during the same period last year.
 8 casual FBSs
 10 full-time FBSs
 3 full-time FBS supervisors
 2 refrigeration maintenance (contract)
Their current staffing levels are as follows.
 3 casual FBSs
 10 full-time FBSs
 3 full-time FBS supervisors
 1 refrigeration maintenance (contract)
Management anticipate a 10% increase in casual FBS positions from the previous year’s
staffing levels due to extra catering facilities opening and forecasted increase in demand for
food and beverage supplies.
A food and beverage store person at this venue is employed under the Hospitality Industry
Award 2010 as Level 3, grade 2 store person. Refrigeration mechanics are on a part-time
contract for 30 hours per week at a flat $30 per hour, 7 days per week.
The majority of staff in this area are required in the days leading up to events when deliveries of
stock are received, processed, stored and transferred to catering and other departments, and
on the day of an event.
White Eagle Stadium food and beverage organisational chart (condensed)
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Director
F&B
Facilities
Manager
Facilities
team
leaders
Store
persons
Cleaners,
maintenance,
trades team
Concourse
Food
Manager
Concourse
outlet
supervisors
Catering
attendants
Beverage
Manager
Bar outlet
supervisors
Food and
beverage
staff
Corporate
Dining
Manager
Dining outlet
supervisors
Food and
beverage
staff
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White Eagle Stadium human resources organisational chart (condensed)
Director
HR
Recruitment
Manager
HR
Assistants
Recruitment
and
selection
Employee
Services
Manager
HR
Assistant -
Welfare
Employee welfare
and facilities,
dispute resolution
HR
Assistant -
Volunteers
Training &
Development
Manager
HR
Coordinators
Induction,
training,
PD
HR Admin
Manager
HR
Coordinators
Contracts,
payroll, HR
record
administration
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SITXHRM004 RECRUIT, SELECT AND INDUCT STAFF
Task 1.1: Develop job description
Job specification – position 1
Job overview
Position title Catering attendants / Wait staff
Mode of employment Full time/Part time/ Casual
Department Catering
Reports to Concourse outlet supervisors
Date created 30th April, 2017
Position summary Serving guests at the dining areas, taking orders, cleaning up
Duties and responsibilities
 Serving meals to the guests
 Serving beverages, including alcohol. Must check the guest’s ID to verify the age
requirement for purchasing alcohol
 Taking the guest’s order accurately and help them choosing the meal if asked.
 Properly relaying the order in the kitchen
 Asking the guests for a feedback about the meal and if they need anything else.
 Computing the cost and presenting the check.
 Collecting cash or card for billing and returning the card safely to the guest after the
billing is done. Returning change if necessary
 Refilling salt, sugar, soft drinks, water, condiments and napkins
 Replacing tableware and linens when required
 Maintaining health, sanitation and safety standards of the workplace
 Excellent attendance and serving in the rush hours and special occasions
 Working on computers
 Ability to communicate with guests and make them comfortable
Organisational contribution
 Salary: $10/hour
 Incentives and bonus: Yes
 Shift hours: 10am – 6pm, 3pm - 11pm
 Working days: Thursday, Friday, Saturday, Sunday compulsory. One off on any other
day of the week
 Promotion: Depending on performance, yes
Workplace health and safety
 Use several clean and sanitized utensils for serving
 Rotating tasks to allow changes in activities and postures
 More use of mechanical aids for food processing
 Use of scientific tools for safety and for health benefits, such as ice cream scoops with
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power grip release
 Use of hygienic gloves
 Cleaning of kitchen surface and floor
 Cleaning of the dining area
 Use of mats on slippery floors
 Wearing right shoes and attires
 Caps and aprons for kitchen staffs
 Taking breaks whenever necessary
 Being trained to use modern machineries
 Checking the working conditions of the equipment regularly
 Use of antibacterial cleaning solutions every time
 Washing hands with sanitizers every time after using restrooms
 Practicing adequate fire safety measures
 Always using properly processed raw food and fresh food
 Maintaining the rules and regulations of health and safety department
Privacy
The employees must always maintain privacy of the guests. This business handles a lot of personal
information of the customers, especially for membership, registration, and card information. The
employees must be very careful about all these information safe so that no fraudulent activity takes
place.
Position review periods
Every three months, the position review of the staffs would take place. The employees must perform
their best, because based on the position review; they would get bonus and incentives. If someone
outperforms, he or she might get promotion within such short period.
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SITXHRM004 RECRUIT, SELECT AND INDUCT STAFF
Job specification – position 2
Job overview
Position title Food and beverage store person
Mode of employment Full time/ Casual
Department Food and Beverage
Reports to Facilities Team Leaders
Date created 30th April, 2017
Position summary Maintaining and supervising the food and beverage deliveries and stocks,
delivering to the catering department.
Duties and responsibilities
 Interacting with suppliers
 Attention to detail regarding the deliveries and standard of the food quality
 Working overtime if required during peak season
 Inventory management
 Organizing the delivery schedules
 Managing shift timings
 Checking the conditions of storage equipment continuously
 Supervising the maintenance
Organisational contribution
 Salary: $9/hour
 Bonus and incentives: Yes, depending on the performance
 Overtime payment: $4/hour
 Shift hours: 8am – 4pm, 12pm – 8pm
 Working days: 6days a week, no fixed off
 Promotion: Yes, depending on the performance
Occupational health and safety
 Exposure to sharp tools
 Exposure to noise and harmful chemicals
 Slippery conditions due to damps inside the storage building
 Exposure to biological hazards due to high level of humidity and harsh environment
 Exposure to extreme heat and cold, causing health problems
 Collision with internal transport equipment, such as containers and forklifts
 Lifting of heavy loads repetitively, that can cause posture injuries
 Working in confined space such as, storage tanks, bins, fermentation tanks, etc.
Privacy
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Privacy should be maintained by every store person regarding the list of deliveries, suppliers, payments,
mode of payments etc.
Position review periods
The position review period is three months. There will be a performance review of each employee by the
managers and supervisors in every three months. Depending on the performance, there will be bonus
and incentives. Some might even be promoted to team leaders.
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SITXHRM004 RECRUIT, SELECT AND INDUCT STAFF
Task 1.2: Develop person specification
Job (person) specification – position 1
Essential skills Desirable skills
 Excellent communication
 Strong interpersonal skills
 Team coordination
 Fast learning ability
 flexibility
 Excellent communication
 Interpersonal skills
 Tactfulness and diplomacy
 Computer literacy
Essential knowledge and experience Desirable knowledge and experience
 Ability to read, write and speak in
English
 2 years of experience of serving guests
 Must be older than 18 years to serve
alcohol
 Knowledge of mathematics, English and
computer
 Ability to read, write and speak in
English
 Minimum 1year of experience of serving
 Must be older than 18 years to serve
alcohol
 Knowledge of mathematics, English and
computer
Essential personal and interpersonal qualities Desirable personal and interpersonal qualities
 Excellent communication skills
 Ability to handle customer complaints
 Build a good relationship with the guests
by making them feel welcome
 Ability to handle any disagreement in the
workplace
 Interest to learn
 Greeting the guests warmly
 Handling the customers complaints
tactfully
 Managing any commotion in the dining
area
 Asking for feedbacks from the guests to
improve the services
Essential qualifications / education / training Desirable qualifications / education / training
 Food handling certificate
 Basic college graduation degree
 First aid certificate
 Hotel management diploma certificate
 Food science and technology certificate
 Hospitality management certificate
 Hotel and catering management
certificate
 Basic graduation
 Vocational training on culinary
management
 First aid certificate
Additional notes
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SITXHRM004 RECRUIT, SELECT AND INDUCT STAFF
Job (person) specification – position 2
Essential skills Desirable skills
 Customer service
 Relationship with suppliers
 Problem solving
 Leadership
 Team management
 Inventory management
 Attention to detail
 Leadership
Essential knowledge and experience Desirable knowledge and experience
 2 years of experience in a food and
beverage store
 Experience in handling stocks and
deliveries
 Minimum 1 year of working experience
 Experience in handling stocks and
deliveries
Essential personal and interpersonal qualities Desirable personal and interpersonal qualities
 Excellent communication and
negotiation
 Handling disputes
 Good relationship with suppliers
 Excellent communication and
negotiation
 Tactfulness and diplomacy
 Presence of mind
Essential qualifications / education / training Desirable qualifications / education / training
 Graduation
 First aid certificate
 Graduation
 Diploma in food service management
 Diploma in inventory management
 First aid certificate
Additional notes
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Task 1.3: Develop selection criteria
Selection criteria – position 1
Position name: Catering Attendant/ Wait Staff
Communication and numerical skills
Excellent communication skills
Ability to handle all types of customers
Proficiency in English and local language
Strong numerical skills
Impeccable grooming and presentation
Knowledge of hygiene and safety
Knowledge of basic health and safety factors
Sense of hygiene, such as using clean and sanitized equipment and utensils every time, washing hands
after using restrooms
Practicing safety measures using presence of mind
Sense of cleanliness
<insert criteria heading here> kitchen skills
Knowledge of using kitchen tools
Knowledge of basic food preparation and food handling
Basic knife and food preparation skills
Basic order taking and food serving skills
<insert criteria heading here> working flexibility and coordination
Ability to work in a team as well as autonomously
Flexibility to work extra hours or in variable shifts if required
Coordination in the kitchen area as well as in the dining area
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SITXHRM004 RECRUIT, SELECT AND INDUCT STAFF
Selection criteria – position 2
Position name: Food and Beverage Store person
Communication skills
Excellent communication skills
Proficiency in English and local language
Negotiation skills with suppliers and delivery managers
Management skills
Inventory management
Supply and delivery management
Tools and equipment management
Team management
Health and safety knowledge
Basic health and safety knowledge
Sense of hygiene especially in food processing and storage area
Working flexibility
Willing to work in flexible shifts
Willing to work overtime if required
Ability to take work pressures
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