Describes the classification of each staff member

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Reference no: EM132891870

2 staff are rostered 30 minutes after closing for closing procedures, including staff for cashiering duties
At least 1 Manager / Supervisor is rostered on during all service periods
Average spend is
$25 - Breakfast
$30 - Lunch
$55 - Dinner

On costs include
9.5% superannuation on gross wages for all staff
3.5% work cover for all staff on gross wages (including superannuation)
10% loading on gross fixed wages to cover leave and loading
2% loading on gross casual wages to cover meals, uniforms, and other staff amenities

The following conditions apply to staff availability:
1 x FIT level 2 staff member cannot work weekends
1 x level 2 staff member has holidays scheduled for the last 2 weeks of November
1 x casual staff member is unable to work Sundays

Your submission must include:

An executive summary that outlines the current staffing objectives and final outcomes. This summary must also outline the Total Labour Cost percentage (i.e. - the Gross Sales required in order to achieve an acceptable labour cost percentage) using current industry Labour Cost Percentages. Note that 40% of labour costs are back of house and cleaning, leaving 60% of labour for Front of House.
Time-lines - one day per page that
Outlines staffing requirements in order to achieve staff / customer ratios
Details the total number of hours that each staff member works each day
Describes the classification of each staff member (junior, adult, level, etc)
Ensures award regulations are met

Roster that clearly shows
Staff names (at least initial and surname)
RDO's foie any full time staff
The total number of hours worked per week for each staff member
Finishing times for each casual employee
Dates of the roster period
A 24 hour clock

Labour Costs that shows all calculations for:
Fixed wages costs (including both penalty rates and any on-costs)
Variable wage costs (that includes full list of casual staff, hours worked, hourly waged,
penalties, adjustments, and gross weekly wage)
Actual TLC

Roster evaluation that outlines:
How staff requests have been met
How the roster will achieve the organisational requirements
Any improvements or amendments to the rostering system that would improve both productivity and the bottom line of BD Eats.

Reference no: EM132891870

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