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SITXHRM003A- Roster Staff
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SITXHRM003A- Roster Staff
Topics:1. What is a roster2. Awards3. Completing Rosters and procedures4. Types of rosters5. Calculating Labour Costs6. Labour budget7. Time sheets8. Payslips9. Quiz
LESSON PLAN
What is a roster?
Importance of Effective RosteringDeveloping and implementing staff rosters
Basics of Roster including Communication/Presentation
Practical Activity
SITXHRM003AWhat is a roster?
It is a plan that organises staff, indicating which staff are to work at what timesIt also gives information as to staff movements such as annual leave, sick leave etcoThe purpose is to ensure that the right people in right numbers are deployed at the right places and right timesoAll rosters are prepared in accordance with relevant awards/enterprise agreements and within labour budgets
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.
STAFF ROSTERS - IMPLEMENTATION
Developing & Implementing Staff Rosters◘ Factors that influence rostering are:1. Award 2. Wage budgets3. Operational Costs4. Staff preferences and availability5. Cultural Considerations6. Organisational Policies7. Numbers Required8. Varying Pay Rates9. Levels of Business Volumes10. Skill Levels11. Unusual Customer Requirements
STAFF ROSTERS - IMPLEMENTATION
Award • Check the award that relates to your work place• Award covers a) Minimum wagesb) Penalties & ratesc) Maximum Work hoursd) Protection from duress, pressure etce) Termination clausesf) Leave entitlementsg) Change of rosters/time frameh) Break timesi) Payslips
STAFF ROSTERS - IMPLEMENTATION
Labour Cost Budget – 30-30-30-1030% 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 -
30%
30%
30%
10%
Staff CostCost of GoodsOther OverheadsProfit
STAFF ROSTERS – ORGANISATION POLICIES
Conflicts in writing rosters:a) Maximising Profits Vs maximising staff motivationb) Maximising profits Vs maximising servicec) Maximising Profits Vs legislative requirements
STAFF ROSTERS –
Things to remember:a) Remember to take into consideration peoples availabilityb) Consult with staff if there is a challengec) Religious considerations are critical –eg Sabbath Day, Types of food, pray timesd) Family issuese) Cultural issuesf) Automationg) Hours of operationh) Staff skillsi) Menusj) Market Demands & Fluctuationsk) Policies of servicel) Locationm) Capacity Managementn) Daylight savingo) Customersp) Weatherq) Competitionr) Events
STAFF ROSTERS – ACTIVITY
AWARDS:α Hotel Employees(state award)α Club Employees(state award)α Restaurant & Employees(state award)α Caterers Employees(state award)α Motel employees(state award)α Club managers award
