SITXHRM008 - Staff Rostering Balancing Wages and Operational Assignment

Assignment task

The restaurant focuses on providing food during the day and a live bar for the evening and late nights. Based on the information provided in the scenario and assumptions provided below, develop a staff roster.

Task 1. Today is Wednesday morning. Based on the above information, prepare a roster for the upcoming week from Wednesday to Sunday based on relevant industrial agreements, other considerations, and wage budgets. Only 40% of total income is allowed as labour cost.

Prepare a wage budget for the roster period, identify the hourly wages for your staff, and fill in the Task 1 Template below.

Task 2. While preparing the roster, ensure operational and customer service efficiency with minimum wage cost. You need to combine duties where appropriate within a rostered team with a complementary skills mix. Calculate weekly wage cost using Task 2 template below on Excel and submit it to the trainer. Ensure the weekly wage cost does not exceed 40% of the total income.

Task 3. Based on the organisational policies and socio-cultural considerations, adjust the roster accordingly.

• Joe is newly married and has requested not to set their roster time after 9:00 PM for this week.
• Arif does not work on Friday due to personal religious commitments.
• You are on compassionate leave on Sunday.
• Ram and Sarsi have informed you that they will not be able to come to work on Thursday and Friday, respectively.

Use the Task 3 Template provided below for the roster preparation across three different periods, adjusting and accommodating all the constraints and considerations provided.

While preparing the roster:

• Use MS Excel as rostering software program.

Ensure award provision for leave, mandated breaks between shifts, and maximum allowed shift hours. Check for standard, overtime and penalty pay rates while rostering staff.

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