Scenario 4

As it is now Friday in week two, the roster for week three has already been published and is scheduled to commence in three days. However, you receive a call from Andre, who informs you that he has sustained an injury and presents a medical certificate stating his absence until Monday. He anticipates returning to work on Tuesday. Therefore, you need to find a suitable replacement to fill Andre's shift on Monday.

Fortunately, all of the wait staff at AIE have received training to operate in the bar. To address this staffing gap, you will need to rework the Weekly Roster 3 to identify an employee who is available and capable of working Andre's shift on Monday. Re-work the Weekly Roster 3 to identify an employee who is available to work Andre's shift on Monday.

Employee List
Back of the house staff
Employee	Classification	Normal Hrs/W	Title	Hourly Rate
Roland	Full-time	38	Head Chef	$30.00
Jadon	Full-time	38	Sous Chef	$25.00
Veronica	Full-time	38	Line Cook	$25.00
Hanson	Full-time	38	Line Cook	$22.00
Kumar	Casual	0	Expeditor	$20.00
Imran	Casual	0	Expeditor	$20.00
Kate	Part-time	38	Dishwasher	$19.00
Peter	Part-time	38	Dishwasher	$19.00
Front of the house staff
Employee	Classification	Normal Hrs/W	Title	Hourly Rate
Larry	Full-time	38	FOH Manager	$40.00
Perry	Full-time	38	Host/Hostess	$21.00
Lilly	Full-time	38	Host/Hostess	$21.00
David	Full-time	38	Bartender	$20.00
Andre	Part-time	38	Bartender	$20.00
Kavya	Part-time	38	Waiter	$18.00
Jim	Casual	0	Waiter	$18.00
Jerry	Casual	0	Waiter	$18.00

Answer text Question 4

Part 1: Roster Staff

You are required to read the scenarios above and follow instructions below.

1.1 Develop staff rosters

You will develop four (4) rosters using the provided templates according to relevant industrial agreements, other considerations and wage budgets. This includes but is not limited to:

- Assess peak periods: Identify the peak times during the upcoming school holiday season when customer demand is expected to be high. These are the times when you should roster a minimum of 4 waiters and 4 cooks to ensure efficient operations and customer service.

- Staff availability: Take into account the availability of both full-time and casual staff members for each week. Consider their preferred working hours, days off, and any leave requests. Ensure that the roster provides a fair distribution of shifts among the staff members.

- Cost management: Keep track of the allocated wage budget of $15,000 per week. Monitor the total wages incurred and ensure that the rostered hours and staff do not exceed the budgeted amount. Consider adjusting shifts or staffing levels if necessary to stay within the budgetary constraints.

You must maximise operational and customer service efficiency while minimising wage costs. This includes but is not limited to:

- Utilize a mix of full-time, part-time, and casual employees to optimize staffing levels. Assign full-time employees to cover the core operating hours, while part-time and casual employees can be scheduled to meet peak demand.

- Implement flexible scheduling practices, such as split shifts or staggered start and end times, to ensure adequate coverage during peak hours while avoiding overstaffing during slower periods.

- Monitor and limit overtime hours to control labour costs. If possible, schedule additional staff during peak periods instead of relying heavily on overtime.

- Take into account staff availability, preferred working hours, and requested time off. Accommodate reasonable requests while ensuring that minimum staffing requirements are met.

You must combine duties where appropriate to ensure effective use of staff. For example, all wait staff at AIE have received training to operate in the bar, consider assigning them bar duties during less busy periods. This way, they can serve customers at the bar, take drink orders, and help with the preparation of beverages.

You must roster teams with complementary skills mix to meet operational requirements. this inlcudes but is not limited to:

- Determine the specific skills and roles required to meet operational requirements. This may include skills in cooking, food preparation, customer service, bar operations, cash handling, and leadership.

- Build teams that consist of individuals with diverse skills and expertise. This enables them to support and complement each other in different areas of operations. For example, a team can include a mix of wait staff, cooks, and bartenders to handle both front-of-house and back-of-house activities.

You must take account of social and cultural considerations and broader organisational policies that affect staff rosters. This includes but is not limited to:

- Consider the cultural backgrounds of staff members and aim for diversity in rostering. This promotes a respectful and inclusive work environment that values and celebrates different cultures, languages, and traditions.

- Consider their personal commitments, family responsibilities, and any other factors that may impact their availability or preferred working hours. Accommodate reasonable requests for flexible scheduling whenever possible.

- Consider the mental health and well-being of staff members when creating rosters. Avoid excessive work hours, minimize split shifts, and allow for sufficient rest between shifts to support their overall well-being.

Weekly Roster 1

Completed by

Date

Wage Budget

Area

Employee Name

Role

Monday

Tuesday

Wednesday

Thursday

Friday

Total Hours

Wage Cost

Start

Meal

Finish

Start

Meal

Finish

Start

Meal

Finish

Start

Meal

Finish

Start

Meal

Finish

Roland

Head Chef

Jadon

Sous Chef

Veronica

Line Cook

Hanson

Line Cook

Kumar

Expeditor

Imran

Expeditor

Kate

Dishwasher

Peter

Dishwasher

Larry

FOH Manager

Perry

Host/Hostess

Lilly

Host/Hostess

David

Bartender

Andre

Bartender

Kavya

Waiter

Jim

Waiter

Jerry

Waiter

Total Wage Cost

Weekly Roster 2

Completed by

Date

Wage Budget

Area

Employee Name

Role

Monday

Tuesday

Wednesday

Thursday

Friday

Total Hours

Wage Cost

Start

Meal

Finish

Start

Meal

Finish

Start

Meal

Finish

Start

Meal

Finish

Start

Meal

Finish

Roland

Head Chef

Jadon

Sous Chef

Veronica

Line Cook

Hanson

Line Cook

Kumar

Expeditor

Imran

Expeditor

Kate

Dishwasher

Peter

Dishwasher

Larry

FOH Manager

Perry

Host/Hostess

Lilly

Host/Hostess

David

Bartender

Andre

Bartender

Kavya

Waiter

Jim

Waiter

Jerry

Waiter

Total Wage Cost

Weekly Roster 3

Completed by

Date

Wage Budget

Area

Employee Name

Role

Monday

Tuesday

Wednesday

Thursday

Friday

Total Hours

Wage Cost

Start

Meal

Finish

Start

Meal

Finish

Start

Meal

Finish

Start

Meal

Finish

Start

Meal

Finish

Roland

Head Chef

Jadon

Sous Chef

Veronica

Line Cook

Hanson

Line Cook

Kumar

Expeditor

Imran

Expeditor

Kate

Dishwasher

Peter

Dishwasher

Larry

FOH Manager

Perry

Host/Hostess

Lilly

Host/Hostess

David

Bartender

Andre

Bartender

Kavya

Waiter

Jim

Waiter

Jerry

Waiter

Total Wage Cost

Weekly Roster 3 (Amended)

Completed by

Date

Wage Budget

Area

Employee Name

Role

Monday

Tuesday

Wednesday

Thursday

Friday

Total Hours

Wage Cost

Start

Meal

Finish

Start

Meal

Finish

Start

Meal

Finish

Start

Meal

Finish

Start

Meal

Finish

Roland

Head Chef

Jadon

Sous Chef

Veronica

Line Cook

Hanson

Line Cook

Kumar

Expeditor

Imran

Expeditor

Kate

Dishwasher

Peter

Dishwasher

Larry

FOH Manager

Perry

Host/Hostess

Lilly

Host/Hostess

David

Bartender

Andre

Bartender

Kavya

Waiter

Jim

Waiter

Jerry

Waiter

Total Wage Cost