You are to create and cost a Front of House roster for the months of October to

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Question:

BD Eats is a contemporary Melbourne based inner city restaurant with a capacity of 220 seats. Located in the

You are to create and cost a Front of House roster for the months of October to December. This will require you to:
Determine your staffing requirements
• Create timelines and the roster for the breakfast, lunch, and dinner periods for the 2 months
Add names to each position on the roster
Ensure the following conditions are met.
The roster is completed manually
o Identify and follow industry-standard staffing ratios
o Ensure the roster and shifts abide by the Hospitality Industry (General) Award 2010
o Two staff are rostered 30 minutes prior to service for opening procedures
2 staff are rostered 30 minutes after closing for closing procedures, including a Level 5
staff for cashiering duties
At least 1 Manager/Supervisor is rostered during all service periods
The average spend is$25 Breakfast $30-Lunch $55 Dinner
o On costs include
9.5% superannuation on gross wages for all staff
3.5% work cover for all staff on gross wages (including superannuation)
10% loading on gross fixed wages to cover leave and loading
2% loading on gross casual wages to cover meals, uniforms, and other staff amenities
The following conditions apply to staff availability:
1x F/T level 2 staff member cannot work weekends
1 x P/T level 2 staff member has holidays scheduled for the last 2 weeks of November
1 x casual staff member is unable to work Sundays
Your submission must include:
• An executive summary that outlines the current staffing objectives and final outcomes. This summary must also outline the Total Labour Cost percentage (ie. the Gross Sales required in order to achieve an acceptable labour cost percentage) using current industry Labour Cost Percentages. Note that 40% of labour costs are back of house and cleaning, leaving 60% of labour for Front of House.
Time-lines-one day per page that
o Outlines staffing requirements in order to achieve staff/customer ratios
o Details the total number of hours that each staff member works each day Describes the classification of each staff member (junior, adult, level, etc)
Ensures award regulations are met Roster that clearly shows
o Staff names (at least initial and surname)
RDO's for any full time staff
The total number of hours worked per week for each staff member
Finishing times for each casual employee
o o Dates of the roster period
o A 24 hour clock
Labour Costs that shows all calculations for
Fixed wages costs (including both penalty rates and any on-costs)
o Variable wage costs (that includes full list of casual staff, hours worked, hourly waged. penalties, adjustments, and gross weekly wage)
o Actual TLC
Roster evaluation that outlines
How staff requests have been met
How the roster will achieve the organisational requirements
Sex
Any improvements or amendments to the rostering system that would improve both productivity and the bottom line of BD Eats

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