ASSESSMENT

This assessment requires you to role-play an employee of BD Corp Eatery It requires you to prepare for. discuss and come to an agreement in relation to an ongoing business relationship.

The business details are as follows

Legal Name - BD Corp Eatery Pty Ltd

Trading Breakfast (Buffet) servicing 25 boutique hotels located within a 3 block radius -operates on average at 72% capacity (average 3 seatings per service period) Lunch (a-la-carte) - operates on average at 48% capacity (average 1 seating per service period)
Dinner (a-la-carte) - operates on average at 52% capacity, average 2 seatings per session (i.e. 123 customers per service period)

Venue - 80 seats plus 12 seats footpath trading (only used in summer and lunch service)

Liquor - Liquor license only allows alcohol to be sold on premises with food and with meats (12.00pm - 11.00pm). No BYO is permitted, no exceptions.

Copyright - APRA AMCOS License held for background music via COI DVD's

• identify and follow industry standard staffing ratios
Ensure the roster and shifts abide by the Hospitality Industry (General) Award 2010
Two staff are rostered 30 minutes prior to service for opening procedures
2 staff are rostered 30 minutes after closing for closing procedures, including a Level 5 staff for cashiering duties
At least 1 Manager / Supervisor is rostered on during all service periods
O Average spend is
• $25 - Breakfast
• $30 - Lunch
• $55 - Dinner
o 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 PIT 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
o Outlines staffing requirements in order to achieve staff / customer ratios
o Details the total number of hours that each staff member works each day
o Describes the classification of each staff member (junior, adult, level, etc)
o Ensures award regulations are met
• Roster that clearly shows
o Staff names (at least initial and surname)
o RDO's for any full time staff
o The total number of hours worked per week for each staff member
o Finishing times for each casual employee
o Dates of the roster period
o A 24 hour clock
• Labour Costs that shows all calculations for:
o Fixed wages costs (including both penalty rates and any on-costs)
o Variable wage costs (that includes full list of casual staff, hours worked, hourly waged, penalties, adjustments. and gross weekly wage)
o Actual TLC
• Roster evaluation that outlines:
o How staff requests have been met
o How the roster will achieve the organisational requirements
o Any improvements or amendments to the rostering system that would improve both productivity and the bottom line of BD Eats.