$1.$ Develop staff rosters. $1\mathrm{.}1.$ Develop rosters according to relevant industrial agreements and other considerations and wage budgets.

$1\mathrm{.}2.$ Maximise operational and customer service efficiency while minimising wage costs. $1\mathrm{.}3.$ Combine duties where appropriate to ensure effective use of staff.

$1\mathrm{.}4.$ Roster teams with complementary skills mix to meet operational requirements.

$1\mathrm{.}5.$ Take account of social and cultural considerations and broader organisational policies that affect staff rosters.

$1\mathrm{.}6.$ Consult with colleagues to ensure input into rosters.

$1\mathrm{.}7.$ Use roster systems and equipment to administer rosters.

Using the below simulated workplace develop rosters to effectively meet the needs of the business. Name: Reggiano Pasta Bar

Style: Italian style licensed Restaurant

Menu format: A la carte

Operating hours: lunch $11$am$-3$pm Fri $/$ Sat $/$ Sun Only Dinner $5$pm$-9$pm $7$ Days week Turn Over: total capacity is $200$ per day

Award: All staff at the Reggiano Pasta Bar are employed under the current Restaurant Industry Award MA$000119.$ Refer to the details outlined below when rostering and calculating your timesheets see

appendix below.

Weekly wages budget: $25\%$ wage cost

Variables: Seasonal trade $/$ Special events $/$ Public Holidays $/$ Local events $/$ Functions

Restaurant Mon Tues Wed Thurs Fri Sat Sun

Lunch bookings Closed Closed Closed $49503041$

Dinner

bookings $35294551797978$

Total Booked $352945100129109119$

Expected Walk ins $20202030404020$

Total Capacity all day $200200200200200200200$

Staff requirements based on expected trade. May fluctuate depending on the variables.

ALLOCATION PER SHIFT Mon night time only Tues night time only Wed night time only Thurs lunch and dinner Fri lunch and dinner Sat lunch and dinner Sun lunch and dinner

Pans $1111111$

Fryer $1111111$

Salad $1111111$

Grill $1122221$

Dishwashing

area $1111111$

Waiters $/$

Waitresses $1122222$

Cash register $/$ Til $1112221$

Bar $/$ Drinks $1111111$

Reggiano Staff Requirements and Requests $/$ Skill Levels

Front of House Staff $(6)$

Tammy is a full$-$time employee: $38$ hours $($a food and beverage attendant, grade $3)($not available Wed $/$ Thu$)$ excellent customer service skills and cash handling experience

Don is a full$-$time employee: $38$ hours $($a food and beverage attendant, grade $3)($cannot work early mornings$)$ has RSA and RP certificates to work in the bar

Pania is a casual employee Age $19$ Level $2-$ food and beverage attendant grade $2($only available Sat $/$ Sunday$)$

Jenniis a casual employee Adult Level $2-$ food and beverage attendant grade $2($only available Fri $/$ Sat $/$ Sun lunch only$)$ has RSA and RP certificates to work in the bar

Peter is a casual employee Adult Level $2-$ food and beverage attendant grade $2($available $30$ hours per week nights only$)$ has RSA and RP certificates to work in the bar and has good customer service skills

Hong: is a casual employee Adult Level $2-$ food and beverage attendant grade $2($available $30$ hours per week anytime$)$ has good customer service skills

Back of House Staff $(8)$

Tom is a fulltime employee $($Level $4-$ cook grade $3($tradesperson$)($available $38$ hours $/$ cannot work Sun$/$Mon$)($excellent overall experience and good team management$)$

Rosie is a fulltime employee Level $4-$ cook grade $3($tradesperson$)($available $38$ hours $/$ cannot work Tue$/$ Wed$)($works on pans and grill only$)$

Richard is a fulltime employee Level $4-$ cook grade $3($tradesperson$)($available $38$ hours $/$ Can only start at $11$am$)($works the grill $/$ Salad and Fryer sections$)$

Tina is a casual employee $($Level $2-$ cook grade $1)$ and can do up to $25$ hours per week. $($Available anytime and can work all the sections as required.

Gia is a casual employee $($Level $2-$ cook grade $1)$ and can do up to $30$ hours per week. $($Available anytime and can work all the sections as required.

Lily is a casual employee $($Level $2-$ cook grade $1)$ and can do up to $25$ hours per week. $($Available anytime and can work all the sections as required.

Sophie is a casual employee $($Level $1-$ kitchen attendant grade $1)$: Aged $17$ available Fri lunch and weekends. Works as a dishwasher $/$ kitchen hand and can also run the salad section.

Matthew is a casual employee $($Level $1-$ kitchen attendant grade $1)$: Aged $16$ available after school Wednesday Thursday and Friday nights. Works as a dishwasher $/$ kitchen hand.

Reggiano Pasta Bar: Planning schedules

Example Joe Smith Casual employee: Level $1-$ food and beverage attendant grade $1($not available during the day$)$ max $20$hours per week. Works well on the floor serving customers.

NAME $10$

$0011$

$0012$

$0013$

$0014$

$0015$

$0016$

$0017$

$0018$

$0019$

$0020$

$0021$

$0022$

$0023$

$00$ Hours

Joe Smith

STAFF SCHEDULE: SATURDAYFOH $3$ Lunch $/5$ Dinner

NAME $10$

$0011$

$0012$

$0013$

$0014$

$0015$

$0016$

$0017$

$0018$

$0019$

$0020$

$0021$

$0022$

$0023$

$00$ Hours