SITXHRM002: Roster Staff - Human Resource Management Assignment Help

Assignment Task:

ASSESSMENT TASK: ASSIGNMENT

BRIEF 

As the restaurant manager for ‘Spinach Restaurant’ you are required to create a two (2) week roster for your team (See Appendix 1).

ASSESSMENT INSTRUCTIONS

• Read the following information and base your roster around the key points.
• The below chart, Figure: Table 1.0 is an hourly analysis of business volume for the food and beverage department of the Spinach Restaurant for one (1) week. 
• The service strategy is to provide fast efficient service for customers with limited time available. 
• ‘Spinach Restaurant’ opens as follows:
• Tuesday to Saturday for dinner only.
• Sunday for Brunch only 0700 to 1500
• The Spinach Restaurant has a 100 PAX seating capacity
• You are engaged as the General Manager
• As the General manager, you have been designated Supervisors for front and back of the house.
• Each Supervisor has signed an Enterprise Agreement and is on a salary. Part of their agreement is that they will work up to 45 hours per week, including weekend and night work. Note this is a Fixed Wage. 
• The trading pattern for Spinach Restaurant over the upcoming season is listed in the table below (Table 1.0). During this time frame, it has established a regular clientele and has a very consistent trading pattern.

1. CREATE A ROSTER FOR BOTH FOH AND  BOH STAFF

Write and construct a roster for the above two (2) weeks, using Microsoft Excel. 

In writing the roster you must abide at all time by all the rules in the ‘Hospitality Industry (General) Award 2010’ and consider the following:

1. Use of the 24-hour clock for all ‘start’ and ‘finish’ rostered times 

2. The roster includes ‘breaks’ for all engaged and rostered staff

3. Includes estimates for finish times for any nominated casual staff

4. Total Labour Cost (TLC) to be within the budgeted 35% forecast

5. You are to create the names of your individual staff members, although your full-time staff are already created for you

6. The standard industry ratio of staff to customers usually follows as below:
a. Brunch: one (1) staff member per thirty (30) customers
b. Dinner: one (1) staff member per twenty (20) customers

7. Your roster must also have:
a. A minimum of one (1) staff member at Restaurant opening
b. A minimum of two (2) staff members at Restaurant closing

2. CALCULATE YOUR LABOUR COSTS

Calculate your wage costs for the two (2) weeks showing all calculations in Microsoft Excel format. Please include a summary of all roster ‘workings’ to justify your response.

3. These costs are additional costs to the employer (not deductions) and must be added to the total wages costs.
a. Total Labour Cost (TLC) 35%
b. Your permanent staff are paid as follows per week:

WRITTEN REPORT AND SUMMARY

1. Write a report, and summary, discussing and explaining how you achieved the 35% TLC. 

2. You will need to justify to your Trainer and provide a clear and articulate explanation of your roster and roster working. 

3. In your report, discuss how you would plan for the following:
a. Maintain records of shift time completed by employees or contractors.
b. Maintain staff rostering records according to organisational procedures
c. Consult stakeholders to monitor the effectiveness of rosters.
d. Administer continuous improvement for the rosters and roster development processes.

RELEVANT INSTRUCTIONS

1. The roster is presented on Microsoft Excel. 
2. The analysis and strategy demonstrate a knowledge and understanding of relevant business, management, rostering principles and Hospitality industry theory. 
3. Evidence of critical thinking in preparing the responses for the ‘Spinach Restaurant’ Staff Roster
4. The roster is incisive and includes a concise, relevant treatment of the issues and addresses the assessment criteria. 
5. The roster critically discusses and analyses the topic, range statement, performance and knowledge requirements of the unit descriptors.
6. All sources are referenced consistently and comprehensively using the recommended referencing system as prescribed in the subject description/outline. 
7. Use of language is appropriate to academic writing, the industry context, Human Resource Management principles, Financial Planning, Risk Management themes and the assessment criteria
8. The responses are succinctly and clearly written or presented in English
9. The overall presentation is professional including spell and grammar checked judicious use of headings, font size, layout etc.

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