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SITXHRM008 - Task 2 – Skill Test Unit Code SITXHRM008 Unit Description Roster staff Assessment Type Task 2 – Skills Test Assessment Location College - Level 6, 245-247 Castlereagh Street, Sydney NSW 2000 By submitting this work, I declare that: · I have been advised of the assessment requirements, have been made aware of my rights and responsibilities as an assessment learner, and choose to be assessed at this time. · I am aware that there is a limit to the number of submissions that I can make for each assessment, and I am submitting all documents required to complete this Assessment. · I have organised and named the files I am submitting according to the instructions provided, and I am aware that my assessor will not assess work that cannot be clearly identified and may request the work be resubmitted according to the correct process. · This work is my own and contains no material written by another person except where due reference is made. I am aware that a false declaration may lead to the withdrawal of qualification or statement of attainment. · I am aware that there is a policy of checking the validity of qualifications that I submit as evidence as well as the qualifications/evidence of parties who verify my performance or observable skills. I give my consent to contact these parties for verification purposes. Student ID Student Name Submission Date Assessment Task 2: Skills Test Skills Test: This assessment task requires the student to develop, administer and communicate staff rosters. This includes: · Developing, administering and communicating staff rosters. · Maintaining rostering records. · Evaluating rosters. Case study: Restaurant Information The Multicultural Bistro is a popular restaurant in Sydney, Australia, offering a diverse menu that includes dishes from various cultures, such as Italian, Indian, Chinese, and Thai. The restaurant's mission is to provide customers with a unique and memorable dining experience by offering excellent food, service, and ambiance. Services: · Dine-in · Take-away. · Catering services for private events Opening Hours: · Monday to Thursday: 11:00 am to 10:00 pm · Friday and Saturday: 11:00 am to 11:00 pm · Sunday: 11:00 am to 9:00 pm Operational information about the business activity or department: The Multicultural Bistro focuses on providing a unique dining experience to customers by offering a diverse menu that caters to various taste preferences. The restaurant's core activities include preparing and serving meals, taking and fulfilling customer orders, maintaining a clean and welcoming environment, and managing customer reservations and special events. Department Structure: 1. Management · Restaurant Manager (Maria) is responsible for overseeing all aspects of the restaurant, including staff management, customer service, financials, and ensuring compliance with regulations. 2. Kitchen · Head Chef (Arjun) leads the kitchen team and is responsible for menu creation, food quality, and overall kitchen operations. · Sous Chef (Li) assists the Head Chef and takes charge in their absence, helps with menu planning, and supervises other kitchen staff. · Kitchen Hand (Mei) supports the chefs by performing tasks such as cleaning, food preparation, and dishwashing. 3. Front of House · Waitstaff (Sarah and Jack) are responsible for attending to customers, taking orders, serving food and drinks, and maintaining a clean and pleasant dining environment. Event Rostering: The Multicultural Bistro occasionally caters to private events, such as birthday parties, corporate gatherings, or small weddings. When catering to these events, additional staff may be required, and existing staff may be assigned different roles to ensure smooth operation. Peak Business Hours: Based on historical data, peak business hours at The Multicultural Bistro are as follows: · Weekday lunch: 12:00 pm - 2:00 pm · Weekday dinner: 6:00 pm - 9:00 pm · Weekend lunch: 12:00 pm - 3:00 pm · Weekend dinner: 6:00 pm - 10:00 pm Additional operational considerations: · Staff training: Regular staff training sessions should be conducted to ensure that all team members are familiar with the diverse menu offerings, can accommodate special dietary requirements, and provide excellent customer service. · Inventory management: The Head Chef and Sous Chef should collaborate to manage inventory and order supplies based on demand and seasonal availability. · Health and safety regulations: All staff members should be trained to adhere to food safety regulations and maintain a clean and hygienic working environment. · Cultural considerations: The restaurant should celebrate its multicultural ethos by incorporating elements of different cultures into the decor, music, and staff uniforms. Staff members should be encouraged to share their cultural insights to enhance the overall dining experience for customers. Staff Details 1. Maria - Restaurant Manager · Background: Italian-Australian · Hourly pay rate: $35 on weekdays, $40 on weekends · Employment type: Full-time 2. Arjun - Head Chef · Background: Indian-Australian · Hourly pay rate: $32 on weekdays, $36 on weekends · Employment type: Full-time 3. Li - Sous Chef · Background: Chinese-Australian · Hourly pay rate: $28 on weekdays, $32 on weekends · Employment type: Full-time 4. Sarah - Waitress · Background: Australian · Hourly pay rate: $22 on weekdays, $25 on weekends · Employment type: Part-time 5. Jack - Waiter · Background: Australian · Hourly pay rate: $22 on weekdays, $25 on weekends · Employment type: Casual 6. Mei - Kitchen Hand · Background: Thai-Australian · Hourly pay rate: $20 on weekdays, $23 on weekends · Employment type: Part-time Staff Availability · Maria - Available all days, prefers no more than 45 hours per week. · Arjun - Available all days, prefers no more than 50 hours per week. · Li - Available all days, prefers no more than 45 hours per week. · Sarah - Available Monday, Wednesday, Friday, and weekends, prefers no more than 30 hours per week. · Jack - Available on weekends and evenings on weekdays. · Mei - Available Tuesday, Thursday, and weekends, prefers no more than 25 hours per week. Combining duties for effective use of staff · Maria, as the Restaurant Manager, can take on some hosting duties during peak hours to greet and seat customers. · Arjun and Li can share the responsibility of managing kitchen inventory and ordering supplies. · Sarah and Jack can assist with bussing tables during peak hours and share responsibility for managing take-away orders. · Mei can be trained to assist with basic food preparation tasks during busy periods, allowing Arjun and Li to focus on more complex dishes. Staff required during different operational periods: a) Restaurant Opening Operations During the opening hours, the restaurant should have enough staff to ensure a smooth start to the day and efficiently handle the initial customer flow. Based on the roles and responsibilities, the following staff is required: · Restaurant Manager (Maria) - to oversee the opening process and ensure everything is set up for the day. · Head Chef (Arjun) - to begin food preparation and ensure the kitchen is ready for service. · Sous Chef (Li) - to assist the Head Chef in food preparation and kitchen setup. · Kitchen Hand (Mei) - to support the chefs with food preparation and cleaning tasks. · Waitstaff (Sarah or Jack) - to set up tables, prepare the dining area, and attend to early customers. Total staff required: 5. b) Restaurant Closing Operations During closing hours, the staff should ensure that the restaurant is cleaned, all remaining customers are attended to, and everything is ready for the next day. The following staff is required: · Restaurant Manager (Maria) - to oversee the closing process, manage cash reconciliation, and secure the premises. · Head Chef (Arjun) - to finalize kitchen operations, store leftover food appropriately, and clean kitchen equipment. · Sous Chef (Li) - to assist the Head Chef in the closing process and ensure the kitchen is clean and ready for the next day. · Kitchen Hand (Mei) - to support the chefs with cleaning tasks and manage waste disposal. · Waitstaff (Sarah or Jack) - to clear tables, clean the dining area, and attend to any late customers. Total staff required: 5. c) Staff during operational restaurant hours During operational hours, the staff required will vary based on the time of day and customer flow. However, the core staff requirement is as follows: · Restaurant Manager (Maria) - to oversee operations, manage staff, and address any issues that arise. · Head Chef (Arjun) - to lead the kitchen team and ensure food quality and timely service. · Sous Chef (Li) - to support the Head Chef and manage kitchen operations. · Kitchen Hand (Mei) - to assist in food preparation, cleaning, and other support tasks. · Waitstaff (Sarah and Jack) - to attend to customers, take orders, and serve food and drinks. During peak hours, both waitstaff members may be required to ensure efficient service. Total core staff required during operational hours: 6 (with adjustments based on peak hours or special events) Wage budget constraints: · Try to minimise overtime pay, and ensure all staff members are working within the legal limits. · Weekly wage budget constraint: $8,000/Week i.e., $24,000 for three-roster periods. Simulated scenario and your responsibilities: You are required to take on the role of Restaurant Manager (Maria). You are required to prepare staff rosters that meet diverse operational requirements across three (3) different roster periods. When preparing the staff rosters, you must ensure: · Sufficient staff to ensure the delivery of required services within wage budget constraints. · Appropriate skills mix of the team. · Modifications are incorporated where required. · Compliance with industrial provisions and organisational policies and procedures. · Completion of rosters within commercial and staff time constraints. To do so, you will have the following responsibilities: · Create rosters in accordance with applicable labour agreements, other considerations, and wage budgets. · Improve operational and customer service efficiency while lowering labour costs. · When possible, combine duties to make the best use of available resources. · Form teams with complementary skill sets to meet operational needs. · Consider social and cultural factors, as well as broader organisational policies that affect staff rosters. · Consult with colleagues to get their feedback on rosters. · To administer rosters, use roster systems and equipment. · Present rosters in the required formats to ensure information clarity in accordance with organisational standards. · Distribute rosters to appropriate colleagues within the timeframes specified. · Maintain records of employees' or contractors' shift time. · Keep staff rostering records in accordance with organisational procedures. · In consultation with colleagues, assess the effectiveness of rosters. · Identify and take appropriate action to improve rosters and roster development processes. Task: This assessment task requires the student to develop, administer and communicate staff rosters. This includes: · Preparing staff rosters that meet diverse operational requirements across three (3) different roster periods. · Ensuring the following when preparing the above staff rosters: · sufficient staff to ensure the delivery of required services within wage budget constraints. · appropriate skills mix of the team. · modifications are incorporated where required. · compliance with industrial provisions and organisational policies and procedures To do so, you are required to complete the following activities: · Activity 1: Develop staff rosters that meet diverse operational requirements across three (3) different roster periods. · Activity 2: Present and communicate rosters. · Activity 3: Maintain rostering records. · Activity 4: Evaluate rosters. When completing the above activities, you will be required to demonstrate skills to: · Interpret documents outlining opening and closing times, operational hours, and expected customer traffic. · Write potentially complex roster documentation. · Ask colleagues questions to confirm their requirements. · Listen to and interpret messages. · Complete planning activities involving dates, times, and staff ratios. · Re-work rosters in cases of staff illness. · Consider staff requests and personal commitments when planning rosters. · Use system capabilities and functions of rostering software programs. Activity 1: Develop staff rosters that meet diverse operational requirements across three (3) different roster periods. Activity context: You are about to develop staff roster for next three (3) weeks. You have received the following request from the staff members: · Arjun would like to take a day off on Monday, Week 1, for a personal appointment. · Sarah is participating in a charity event on Sunday, Week 2, and would like the day off. · Jack has a university exam on Tuesday, Week 1, and requests not to be scheduled for any shifts that day. · Mei (Kitchen Hand) - Mei would like to swap her day off from Tuesday, March 28th, to Wednesday, Week 2, to attend a friend's wedding. Description of the activity: This activity requires to develop staff rosters that meet diverse operational requirements across three (3) different roster periods using MS Excel and following the format provided, ensuring the following: · sufficient staff to ensure the delivery of required services within wage budget constraints. · appropriate skills mix of the team. · modifications are incorporated where required. · compliance with industrial provisions and organisational policies and procedures · completion of rosters within commercial and staff time constraints. To develop rosters, you must demonstrate the completion of elements given in Checklist 1. You must submit the Excel sheets of rosters prepared to the trainer/assessor via e-mail. Checklist 1: Develop staff rosters. Elements Tick mark, once completed. Develop rosters according to relevant industrial agreements, other considerations, and wage budgets. · Maximise operational and customer service efficiency while minimising wage costs. · Combine duties where appropriate to ensure effective use of staff.