Casestudy:

RestaurantInformation

TheMulticulturalBistroisapopularrestaurantinSydney,Australia,offeringadiversemenuthatincludesdishes from various cultures, such as Italian, Indian, Chinese, and Thai. The restaurant's mission is toprovide customers with a unique and memorable dining experience by offering excellent food, service,andambiance.

Services:

• Dine-in

• Take-away.

• Cateringservicesforprivateevents

OpeningHours:

• MondaytoThursday:11:00amto10:00pm

• FridayandSaturday: 11:00amto11:00pm

• Sunday:11:00amto9:00pm

Operationalinformationaboutthebusinesstaskordepartment:

The Multicultural Bistro focuses on providing a unique dining experience to customers by offering a diversemenu that caters to various taste preferences. The restaurant's core activities include preparing andserving meals, taking and fulfilling customer orders, maintaining a clean and welcoming environment,andmanaging customerreservationsandspecial events.

DepartmentStructure:

1. Management

• RestaurantManager (Maria)isresponsibleforoverseeingallaspectsoftherestaurant,includingstaffmanagement,customerservice,financials, andensuringcompliancewithregulations.

1. Kitchen

• HeadChef(Arjun)leadsthekitchenteamandisresponsibleformenucreation,foodquality,andoverall kitchenoperations.

• SousChef(Li)assiststheHeadChefandtakeschargeintheirabsence,helpswithmenuplanning,andsupervisesotherkitchen staff.

• KitchenHand(Mei)supportsthechefsbyperformingtaskssuchascleaning,foodpreparation,anddishwashing.

1. FrontofHouse

• Waitstaff(SarahandJack)areresponsibleforattendingtocustomers,takingorders,servingfoodanddrinks,andmaintaining aclean and pleasant diningenvironment.

Event Rostering: The Multicultural Bistro occasionally caters to private events, such as birthday parties,corporate gatherings, or small weddings. When catering to these events, additional staff may be required,andexisting staffmaybeassigned different rolestoensure smoothoperation.

PeakBusinessHours:

Basedonhistorical data,peakbusinesshoursatTheMulticulturalBistroareas follows:

• Weekdaylunch:12:00pm-2:00pm

• Weekdaydinner:6:00pm-9:00pm

• Weekendlunch:12:00pm-3:00pm

• Weekenddinner:6:00pm -10:00pm

Additionaloperationalconsiderations:

• Staff training: Regular staff training sessions should be conducted to ensure that all teammembersarefamiliarwiththediversemenuofferings,canaccommodatespecialdietaryrequirements,and provide excellent customerservice.

• Inventory management: The Head Chef and Sous Chef should collaborate to manage inventoryandordersupplies based ondemand and seasonal availability.

• Health and safety regulations: All staff members should be trained to adhere to food safetyregulations and maintainaclean and hygienic working environment.

• Cultural considerations: The restaurant should celebrate its multicultural ethos by incorporatingelementsofdifferentculturesintothedecor,music,andstaffuniforms.Staffmembersshouldbeencouragedtosharetheirculturalinsightstoenhancetheoveralldiningexperienceforcustomers.

StaffDetails

1. Maria-RestaurantManager

• Background:Italian-Australian

• Hourlypayrate:$35 onweekdays,$40onweekends

• Employmenttype:Full-time

1. Arjun-HeadChef

• Background:Indian-Australian

• Hourlypayrate:$32onweekdays,$36 onweekends

• Employmenttype:Full-time

1. Li-SousChef

• Background:Chinese-Australian

• Hourlypayrate:$28 onweekdays,$32onweekends

• Employmenttype:Full-time

1. Sarah- Waitress

• Background:Australian

• Hourlypayrate:$22onweekdays,$25 onweekends

• Employmenttype:Part-time

1. Jack-Waiter

• Background:Australian

• Hourlypayrate:$22onweekdays,$25 onweekends

• Employmenttype:Casual

1. Mei -Kitchen Hand

• Background:Thai-Australian

• Hourlypayrate:$20onweekdays,$23 onweekends

• Employmenttype:Part-time

StaffAvailability

• Maria-Availablealldays,prefersnomorethan45hoursperweek.

• Arjun-Availablealldays,prefersnomorethan50hoursperweek.

• Li-Availablealldays,prefersnomorethan 45hoursper week.

• Sarah-AvailableMonday,Wednesday,Friday,andweekends,prefersnomorethan30hoursperweek.

• Jack-Availableonweekendsandeveningson weekdays.

• Mei-AvailableTuesday,Thursday,and weekends,prefersnomorethan25hoursperweek.

Combiningdutiesforeffectiveuseofstaff

• Maria,astheRestaurantManager,cantakeonsomehostingdutiesduringpeakhourstogreetandseatcustomers.

• ArjunandLican sharetheresponsibilityofmanagingkitcheninventory andorderingsupplies.

• SarahandJackcanassistwithbussingtablesduringpeakhoursandshareresponsibilityformanagingtake-awayorders.

• Meicanbetrainedtoassistwithbasicfoodpreparationtasksduringbusyperiods,allowingArjunandLi to focuson more complexdishes.

Staffrequiredduringdifferentoperationalperiods:

1. RestaurantOpeningOperationsDuringtheopeninghours,therestaurantshouldhaveenoughstafftoensure a smooth start to the day and efficiently handle the initial customer flow. Based on the roles andresponsibilities,the following staffisrequired:

• RestaurantManager(Maria)-tooverseetheopeningprocessandensureeverythingissetupfortheday.

• Head Chef(Arjun) -tobeginfoodpreparation andensurethekitchenisreadyforservice.

• SousChef(Li)- toassisttheHeadChefin foodpreparationandkitchensetup.

• KitchenHand(Mei)-to supportthechefswithfoodpreparationandcleaningtasks.

• Waitstaff(SarahorJack)-tosetuptables,preparethediningarea,andattendtoearlycustomers.

Totalstaffrequired:5.

1. Restaurant Closing Operations During closing hours, the staff should ensure that the restaurant iscleaned,allremainingcustomersareattendedto,andeverythingisreadyforthenextday.Thefollowingstaffisrequired:

• RestaurantManager(Maria)-tooverseetheclosingprocess,managecashreconciliation,andsecurethepremises.

• HeadChef(Arjun)-tofinalizekitchenoperations,storeleftoverfoodappropriately,andcleankitchenequipment.

• SousChef(Li)-toassisttheHeadChefintheclosingprocessandensurethekitcheniscleanandreadyforthenextday.

• KitchenHand(Mei) -tosupportthechefswithcleaningtasksandmanagewastedisposal.

• Waitstaff(SarahorJack)-tocleartables,cleanthediningarea,andattendtoanylatecustomers.

Totalstaffrequired:5.

1. Staffduringoperationalrestauranthours

Duringoperationalhours,thestaffrequiredwillvarybasedonthetimeofdayandcustomerflow.However,the core staff requirement isasfollows:

• RestaurantManager(Maria)-tooverseeoperations,managestaff,andaddressanyissuesthatarise.

• Head Chef(Arjun) -toleadthekitchenteamandensurefood qualityandtimelyservice.

• SousChef(Li)-tosupporttheHead Chefandmanagekitchenoperations.

• KitchenHand(Mei) -to assistinfoodpreparation,cleaning,andothersupporttasks.

• Waitstaff(SarahandJack)-toattendtocustomers,takeorders,andservefoodanddrinks.Duringpeakhours,bothwaitstaffmembersmay berequiredtoensureefficient service.

Total core staff required during operational hours: 6 (with adjustments based on peak hours or specialevents)

Wagebudgetconstraints:

• Trytominimiseovertimepay and ensureallstaffmembersareworkingwithinthelegallimits.

• Weeklywagebudgetconstraint:$8,000/Weeki.e.,$24,000forthree-rosterperiods.

Simulatedscenario andyourresponsibilities:

You are required to take on the role of Restaurant Manager (Maria). You are required to prepare staffrosters that meet diverse operational requirements across three (3) different roster periods. Whenpreparingthestaff rosters,you must ensure:

• Sufficientstafftoensurethedeliveryofrequiredserviceswithinwage budgetconstraints.

• Appropriateskillsmixof theteam.

• Modificationsareincorporatedwhererequired.

• Compliancewithindustrialprovisionsandorganisationalpoliciesandprocedures.

• Completionofrosterswithincommercialandstafftimeconstraints.

Todoso,youwillhave thefollowingresponsibilities:

• Createrostersinaccordancewithapplicablelabouragreements,otherconsiderations,andwagebudgets.

• Improveoperationalandcustomerserviceefficiencywhileloweringlabourcosts.

• Whenpossible,combinedutiestomakethebestuseofavailableresources.

• Formteamswithcomplementaryskillsetstomeetoperationalneeds.

• Considersocialandculturalfactors,aswellasbroaderorganisationalpoliciesthataffectstaffrosters.

• Consultwithcolleaguestogettheirfeedbackonrosters.

• Toadministerrosters,userostersystemsandequipment.

• Presentrostersintherequiredformatstoensureinformationclarityinaccordancewithorganisationalstandards.

• Distributerosterstoappropriatecolleagueswithinthetimeframesspecified.

• Maintainrecordsofemployees'orcontractors'shifttime.

• Keepstaffrosteringrecordsinaccordancewithorganisationalprocedures.

• Inconsultationwithcolleagues,assesstheeffectivenessofrosters.

• Identifyandtakeappropriateactiontoimproverostersandrosterdevelopmentprocesses.

Task:

Thisassessmenttaskrequiresthestudenttodevelop,administerandcommunicatestaffrosters.Thisincludes:

• Preparingstaffrostersthatmeetdiverseoperationalrequirementsacrossthree(3)differentrosterperiods.

• Ensuringthefollowingwhenpreparingtheabovestaffrosters:

• sufficientstafftoensurethedeliveryofrequiredserviceswithinwagebudgetconstraints.
• appropriateskillsmixoftheteam.
• modificationsareincorporatedwhererequired.
• compliancewithindustrialprovisionsandorganisationalpoliciesandproceduresTodoso, you arerequired to completethefollowing activities:
  • Task1:Developstaffrostersthatmeetdiverseoperationalrequirementsacrossthree(3)differentrosterperiods.

• Task2: Presentandcommunicaterosters.

• Task3: Maintainrosteringrecords.

• Task4:Evaluaterosters.

Whencompletingtheaboveactivities,youwillberequiredtodemonstrateskillsto:

• Interpretdocumentsoutliningopeningandclosingtimes,operationalhours,andexpectedcustomer traffic.

• Writepotentiallycomplexrosterdocumentation.

• Askcolleaguesquestionstoconfirmtheirrequirements.

• Listentoandinterpret messages.

• Completeplanningactivitiesinvolvingdates,times,andstaffratios.

• Re-workrostersincasesofstaffillness.

• Considerstaffrequestsandpersonalcommitmentswhenplanningrosters.

• Usesystem c..>@Task1:Developstaffrostersthatmeetdiverseoperationalrequirementsacrossthree
  1. differentrosterperiods.

  Taskcontext:

  Youareabouttodevelopstaffrosterfornextthree(3)weeks.Youhavereceivedthefollowingrequestfromthe staffmembers:

  • Arjunwouldliketotakeadayoffon Monday,Week1,forapersonal appointment.
  • Sarahisparticipatinginacharityevent onSunday,Week2,andwouldlikethedayoff.
  • Jackhasauniversityexam onTuesday,Week1, andrequestsnottobe scheduledfor anyshiftsthatday.
  • Mei(KitchenHand)-MeiwouldliketoswapherdayofffromTuesday,March28th,toWednesday,Week2,toattend afriend'swedding.

  Descriptionofthetask:

  Thistaskrequirestodevelopstaffrostersthatmeetdiverseoperationalrequirementsacrossthree(3)differentrosterperiodsusingMSExcelandfollowingtheformatprovided,ensuringthefollowing:

  • sufficientstafftoensurethedeliveryofrequired serviceswithinwagebudgetconstraints.
  • appropriateskillsmixoftheteam.
  • modificationsareincorporatedwhererequired.
  • compliancewithindustrialprovisionsandorganisationalpoliciesandprocedures
  • completionofrosters withincommercialandstafftimeconstraints.

  Todevelop rosters,youmustdemonstratethecompletion ofelementsgiveninChecklist1.

  Youmust submittheExcel sheets ofrosters prepared