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SITXHRM003A- Roster Staff

www.foodandbeverage.sydneyinstitute . wikispaces.net. SITXHRM003A- Roster Staff. sriram.ramanathan@tafensw.edu.au. Topics: What is a roster Awards Completing Rosters and procedures Types of rosters Calculating Labour Costs Labour budget Time sheets Payslips Quiz.

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SITXHRM003A- Roster Staff

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  1. www.foodandbeverage.sydneyinstitute. wikispaces.net SITXHRM003A- Roster Staff sriram.ramanathan@tafensw.edu.au

  2. Topics: What is a roster Awards Completing Rosters and procedures Types of rosters Calculating Labour Costs Labour budget Time sheets Payslips Quiz SITXHRM003A- Roster Staff

  3. LESSON PLAN What is a roster? Importance of Effective Rostering Developing and implementing staff rosters Basics of Roster including Communication/Presentation Practical Activity

  4. SITXHRM003A What is a roster? It is a plan that organises staff, indicating which staff are to work at what times It also gives information as to staff movements such as annual leave, sick leave etc The purpose is to ensure that the right people in right numbers are deployed at the right places and right times All rosters are prepared in accordance with relevant awards/enterprise agreements and within labour budgets

  5. SITXHRM003A Importance of Effective Rostering Due to nature of hospitality work that involves working on weekends, public holidays and evenings, staff needs play an important part. Industry award play an important part in rates of pay – as staff costs are significant part of business expenses, proper rostering aims to keep costs to budget. Staffing should be in line with anticipated levels of business to ensure consistent service at all times – consistent service =loyal guests = continuous business Unforeseen circumstances means additional pressure on staff/rostering and can impact on business a lot Legal requirements - OH& S, legal, taxation Proper rostering has a distinct and positive effect on business profitability.

  6. STAFF ROSTERS - IMPLEMENTATION Developing & Implementing Staff Rosters Factors that influence rostering are: Award Wage budgets Operational Costs Staff preferences and availability Cultural Considerations Organisational Policies Numbers Required Varying Pay Rates Levels of Business Volumes Skill Levels Unusual Customer Requirements

  7. STAFF ROSTERS - IMPLEMENTATION Award Check the award that relates to your work place Award covers Minimum wages Penalties & rates Maximum Work hours Protection from duress, pressure etc Termination clauses Leave entitlements Change of rosters/time frame Break times Payslips

  8. STAFF ROSTERS - IMPLEMENTATION Labour Cost Budget – 30-30-30-10 30% wages, 30% on Cost of Goods, 30% on overheads a) This breakdown has gone down a lot today – depends on establishment b) A recent study shows that 64% of small restaurants make a profit of 2% c) Direct & Indirect Labour Costs -

  9. STAFF ROSTERS – ORGANISATION POLICIES Conflicts in writing rosters: Maximising Profits Vs maximising staff motivation Maximising profits Vs maximising service Maximising Profits Vs legislative requirements

  10. STAFF ROSTERS – Things to remember: Remember to take into consideration peoples availability Consult with staff if there is a challenge Religious considerations are critical –eg Sabbath Day, Types of food, pray times Family issues Cultural issues Automation Hours of operation Staff skills Menus Market Demands & Fluctuations Policies of service Location Capacity Management Daylight saving Customers Weather Competition Events

  11. STAFF ROSTERS – ACTIVITY AWARDS: Hotel Employees(state award) Club Employees(state award) Restaurant & Employees(state award) Caterers Employees(state award) Motel employees(state award) Club managers award

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