SITXHRM008 Roster Staff In Hospitality Industry :
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:
o 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 |
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