REFERENCE:

Operational Policy

The purpose of this document is to provide staff with guidelines for developing the staff roster. The aim of the Policy is to ensure that there is a consistency across the organisation and to ensure that operational requirements have been followed.

Staffing

Wages represent a large part of the business expenses need to be kept to a minimum when preparing the roster. Therefore, ensure when selecting staff for the roster you are maximising operational and customer service efficiency by selecting complimentary skills and duties that match the requirements for each shift, as well as making the most effective use of staff.

All wages must be based on the pay guide for the Hospitality Industry (General) Award https://www.fairwork.gov.au/pay/minimum-wages/pay-guides in order to meet budget constraints.

Operational needs

The following should be factored in when developing rosters:

• Open four days a week Thurs, Fri, Sat, Sun
• Kitchen operates between 6am and 9pm
• Breakfast service: 7am - 11am
• Lunch service: 12noon - 3pm
• Dinner service: 6pm - 9pm
• Must always have the following staff:
  • Head Chef, Sous Chef, Kitchen hands
• All apprentices must be under supervision
• Limit the use of casual staff on the weekend shift
• To maintain the desired level of customer service one chef and apprentice must be rostered for every shift
• The Head Chef and Sous Chef cannot have the same days off
• Staff skills must cover all sections during service
• There must be no split shifts
• Meal breaks to be rostered as per the Hospitality Industry (General) Award 2010
• The roster must meet all National Employment Standards (NES) requirements
• At least one kitchenhand must be rostered on at all times
• Any staff requests for days off must be met.

Budgets

The total weekly wages are not to exceed $5,000. The budget can be exceeded in the event of unplanned leave, however this must be approved by the supervisor.

General staffing

• Head chef
• Full time Sous chef
• Casual Head chef
• Casual Sous chef
• Apprentice
• Full time kitchen hand
• Casual - Kitchen Hand
• Casual - Kitchen Hand

Estimated covers

	Thursday	Friday	Saturday	Sunday
Breakfast	15	15	25	25
Lunch	25	25	15	30
Dinner	30	40	50	30

QUESTION:

Business Case Study Template

Business background

Include the name of the business, background information such as the main purpose of the business, type of cuisine and service, where it is located and any other relevant information.

Operational hours and shifts

What are the opening and closing times, days of the week and any restrictions? What are the current shifts used for the roster?

Staffing

Complete the following tables to provide an overview of staffing skills and availability.

Name of staff	Position	Normal shift	Hourly rate / Award

Availability and commitments

Name of staff	Availability Week 1	Availability Week 2	Availability Week 2

Skill set

Name of staff	Skills	Duties

Social and or cultural considerations

Expected customer traffic

Day	Time	Expected traffic	Staff required