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SITXHRM002 Assessment Task1

The document discusses staffing needs and creating a roster for a restaurant. It finds that more full-time employees are needed rather than casual staff. A roster is created that schedules full-time staff across different days and shifts to meet operational needs. Evaluating the roster shows it provides flexibility for staff while allowing management to track performance and costs. In conclusion, hiring more efficient full-time employees will increase productivity and reliability over relying on casual staff.

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371 views11 pages

SITXHRM002 Assessment Task1

The document discusses staffing needs and creating a roster for a restaurant. It finds that more full-time employees are needed rather than casual staff. A roster is created that schedules full-time staff across different days and shifts to meet operational needs. Evaluating the roster shows it provides flexibility for staff while allowing management to track performance and costs. In conclusion, hiring more efficient full-time employees will increase productivity and reliability over relying on casual staff.

Uploaded by

ronica
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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SITXHRM002

1
Assessment task 1

Executive summary

As per the requirements of the scenario the current staffing level of the organization needs more
full-time employees. To achieve the organization of employees there is a need to hire more
efficient employees who can provide their excellent services. There is also a need to provide
some of the benefits to employees who can be helpful for employees to make them loyal and
increase the satisfaction of employees. To complete this assessment there is also provided roster
and evaluation of roster which shows the effectiveness of the roster to achieve the organizational
requirements. There is also mentioned the labor cost which includes fixed wages cost and
variable wage cost.

2
Timeline

The full-time workers are work for 38 hours per week. This can be described as follows:

 19 days x 8 hour days; or o

 4 days x 8 hours + 1 day x 6 hours; or o

 4 days x 9.5 hours; or o

 5 days x 7 hr 36 min; or o

 152 hours each 4 weeks with a minimum of 8 days off per period; or o

 160 hours each 4 weeks with a minimum of 8 days off per period + 1

The employees work a minimum of 6 hrs and a maximum 11.5 hrs per day.

The employees cannot roster for more than 10 hrs per day which is related to more than 3
consecutive days (Osborne, & Hammoud, 2017).

Staffing requirements are identified as follows:

There is a need for staff as per the workings which are conduct at the restaurant. There are a lot
of needs at the restaurant which includes different departments. The staff must be effective in
communication because it is important to manage the restaurant effectively. This includes:

 Restaurant manager.

 Bar manager.

 Bartender.

 Host.

 Servers.

 Waiters.

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 Cashiers.

 Runners.

The classification of an employee at the restaurant is as follows:

4
Roster

the roster for the week

Emplo Monda Tuesda Wednes Thursd Saturda


Grade yee y y day ay Friday y Sunday

Front Office 6:30- 6:30- 6:30- 18:00- 18:00-


Grade 1 Tom 10:00 10:00 off 10:00 off 22:00 23:00

Front Office 6:30- 6:30- 6:30- 18:00- 18:00-


Grade 1 Jorden Off 10:00 10:00 10:00 off 22:00 23:00

Front Office Darre 11:30- 11:30- 11:30- 11:30- 18:00-


Grade 1 n 14:30 14:30 14:30 14:30 off Off 23:00

Front Office 11:30- 11:30- 11:30- 18:00- 18:00-


Grade 2 mark Off off 14:30 14:30 14:30 22:00 23:00

Front Office 11:30- 11:30- 11:30- 11:30- 18:00-


Grade 2 Shelly 14:30 14:30 14:30 14:30 off Off 23:00

Simulated Team Location: Period: Staff


Signature
Workplace _______________________ __________________
_ _

Department:

_______________________

5
_

Team Member Classification Age Special Requirement


Name
if under
21

1 Mark Full time Needs to increase shift


allowance

2 Tom Full time Cannot work on


Wednesday

3 Jordan Full time Dietary requirements

5 Shelly Full time No requirements

6
Executive chef

Sous-Chef

Department chef Restaurant chef

Cooks

Helper/waiter/apprentice

7
Labor cost

Particulars Amount ($)

Fixed Cost $6883.60

Variable Cost $5897.30

Actual TLC $2957.50

Total Labor Cost $15738.40

8
Roster evaluation

The requests of the staff have been met by providing them an appropriate working environment.
There are adequate wages provided to employees as per their working hours. To meet with the
request of staff such a network is developed which can be helpful to provide adequate flexibility
to the staff. The roster has provided that there is a different level of employees who are full-time
employees. This includes that as per breakfast, lunch, and dinner there are different times of
duties and also different times for Saturday and Sunday duties (Anderson, & Gantz, 2012).

A roster is efficient which can help the managers to track the performance of employees and
underperformance of employees. This also helps to ascertain the best performances as per the
standards. This helps managers, supervisors, and leaders to refine the roster plan through the
allotting of employees as per their shifts. This is a way of saving costs and helps for better
scheduling which helps to reduce overheads. This is also helpful to enhance coordination and
management among the employees.

At the BD eats there is a need to increase full-time employees so that the reliability and
productivity of the organization can also be increased. This is also helpful for the organization as
this helps customers to get engaged with such employees. There also need to decrease belief on
the casual staff as these are such employees who work only on some days which can lead to a
breach of the privacy policy of the organization. The casual staff also leads to manipulating the
customers and this can lead to a reduction in customers. The casual staff also does not work
properly (Kyngäs, et. al., 2012).

9
Conclusion

As per this assessment, this can be said that for a business like a restaurant there is a need to hire
more full-time employees rather than casual employees. There is a need to hire efficient
employees who can provide efficient services. For an organization, there is a need to conduct
specialized services to increase productivity.

10
References

 Anderson, C., & Gantz, J. F. (2012). Climate Change: Cloud's Impact on IT


Organizations and Staffing. Sponsored by Microsoft WHITE PAPER.

 Kyngäs, N., Nurmi, K., & Kyngäs, J. (2012). Optimizing large-scale staff rostering
instances. In Lecture Notes in Engineering and Computer Science: Proceedings of The
International MultiConference of Engineers and Computer Scientists, Hong Kong.

 McEwan, D., Ruissen, G. R., Eys, M. A., Zumbo, B. D., & Beauchamp, M. R. (2017).
The effectiveness of teamwork training on teamwork behaviors and team performance: a
systematic review and meta-analysis of controlled interventions. PloS one, 12(1).

 Osborne, S., & Hammoud, M. S. (2017). Effective employee engagement in the


workplace. International Journal of Applied Management and Technology, 16(1), 4.

 Sheppard, G. (2016). Work-life balance programs to improve employee performance.

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