WE WRITE CUSTOM ACADEMIC PAPERS

100% Original, Plagiarism Free, Tailored to your instructions

Order Now!

Hospitality Management: Rostoring Highlands Restaurant

Executive Summary
Ryan runs Highlands Restaurant alone and works for 70 hours in a week. The total labour costs operate at 35%. Ryan feels that developing a roster will help reduce his working hours and improve the productivity of the restaurant staff. The main objectives of the restring is to reduce the Total Labour Cost to 30%, reducing the working hours for Ryan to 50 hours per week, increase productivity of the employees and to meet the rostering requests of the staff. The importance of controlling staff costs is to improve the profits made by the company. It is also a measure of efficiency of the staff in achieving the goals of the company. The targets were met by increasing the working hours of the staff workers, and reducing the wage rate for each employee. The final outcomes show that there was a small deviation from the targeted costs. Therefore, there is need to improve on the efficiency of the rostering process.
 
 
Table of Contents
Executive Summary. 2
Table of Contents. 3
Timelines. 4
Monday. 4
Tuesday. 5
Wednseday. 6
Thursday. 7
Friday. 8
Saturday. 9
Sunday. 10
Roster 11
Labour Costs. 12
Roster Evaluation.. 15
 
 
 
 
Timelines
Monday
On Monday the restaurant opens from 7.00 AM to 12.00 PM. The restaurant covers will be spread as follows: Breakfast 220 covers, Lunch menu 175 covers and Dinner menu 120 covers. The number of staffs required for the breakfast menu are: one responsible person, 6 level 2/ level 3 staff. Ryan will manage the operations in the morning hours while Ben will be allocated service duties during this period. In the afternoon Tiffany will take over the management of all activities. During lunch menu one responsible person will be allocated and 12 level 2/ level 3 staff. During the dinner menu, one resposnible person and 8 level 2/ level 3 staffs will be allocated. From the table below, it is evident that Jack will have worked for 6 hours, Raj 5 hours, Olivia 6 hours and Jack 6 hours. Sarah shall be having a day off on Monday. Ben will work for 5 hours while Tiffany will work for 8 hours.

Day
Time
Menu
Covers
Staff Required (Not included allocated manager)

Monday
7.00 – 10.00
Breakfast Menu
97
Raj, and 2 Casual staffs

10.00 – 12.00
Coffee/Cake
20
Raj, and 1 Casual staff

12.00 – 15.00
Lunch Menu
80
Olivia, and 6 Casual staffs

18.00 – 24.00
Dinner Menu
75
Jack and 5 casual staffs

Tuesday
On Tuesday the restaurant opens from 7.00 AM to 12.00 PM. The restaurant covers will be spread as follows: Breakfast 110 covers, coffee/ Cake 22 covers, Lunch menu 70 covers and Dinner menu 70 covers. The number of staffs required for the breakfast menu are: one responsible person, 3 level 2/ level 3 staff. One assistant manager will be required to oversee the work. During the coffee session, one responsbile person will be allocated and one level 2/ level 3. During lunch menu one responsible person will be allocated and 5 level 2/ level 3 staff. During the dinner menu, one resposnible person and 5 level 2/ level 3 staffs will be allocated. From the table below, it is evident that sarah will have worked for 6 hours, Olivia 6 hours and Jack 6 hours. Raj shall have a day off on Tuesday. Tiffany will manage the operations in the morning hours. in the afternoon Rayn will take over the management of the restaurant while Ben will be working on services dutuies.

Day
Time
Menu
Covers
Staff Required (Not included allocated manager)

Tuesday
7.00 – 10.00
Breakfast Menu
110
Sarah and 3 casual staffs

10.00 – 12.00
Coffee/Cake
22
Sarah and 1 casual staff

12.00 – 15.00
Lunch Menu
70
Olivia, and 5 casual staff

18.00 – 24.00
Dinner Menu
70
Jack and 5 casual staff

Wednseday
On Wednesday the restaurant opens from 7.00 AM to 12.00 PM. The restaurant covers will be spread as follows: Breakfast 110 covers, coffee/ Cake 27 covers, Lunch menu 95 covers and Dinner menu 65 covers. The number of staffs required for the breakfast menu are: one responsible person, and 1 level 2/ level 3 staff. One assistant manager will be required to oversee the work. During the coffee session, one responsbile person will be allocated and one level 2/ level 3. During lunch menu one responsible person will be allocated and 7 level 2/ level 3 staff. During the dinner menu, one resposnible person and 5 level 2/ level 3 staffs will be allocated. From the table below, it is evident that sarah will have worked for 6 hours, Raj 3 hours, Olivia 7 hours and Jack takes a day off on Wednesday. Ryan will manage the restaurant in the morning while at the same time Ben will be sorking on services duties. Tiffany will take over the management roles in the afternoon.

Day
Time
Menu
Covers
Staff Required (Not included allocated manager)

Wednesday
7.00 – 10.00
Breakfast Menu
110
Olivia and 3 causal staff

10.00 – 12.00
Coffee/Cake
27
Olivia and 1 casual staff

12.00 – 15.00
Lunch Menu
95
Raj and 7 casual staff

18.00 – 24.00
Dinner Menu
65
Sarah and 5 casual staff

Thursday
On Thursday the restaurant opens from 7.00 AM to 12.00 PM. The restaurant covers will be spread as follows: Breakfast 110 covers, coffee/ Cake 20 covers, Lunch menu 145 covers and Dinner menu 90 covers. The number of staffs required for the breakfast menu are: one responsible person, 3 level 2/ level 3 staff. One assistant manager will be required to oversee the work. During the coffee session, one responsbile person will be allocated and one level 2/ level 3. During lunch menu one responsible person will be allocated and 10 level 2/ level 3 staff. During the dinner menu, one resposnible person and 6 level 2/ level 3 staffs will be allocated. From the table below, it is evident that sarah will have worked for 6 hours, Raj 7 hours and Jack 5 hours. Olivia takes a day off on Thursday. Tiffany will manage the restaurant in the morning hours. Ryan will take over the managerial roles in the afternoon. In the afternoon, Ben will be working on services duties.

Day
Time
Menu
Covers
Staff Required (Not included allocated manager)

Thursday
7.00 – 10.00
Breakfast Menu
110
Jack and 3 casual staff

10.00 – 12.00
Coffee/Cake
20
Jack and 1 casual staff

12.00 – 15.00
Lunch Menu
145
Raj and 10 casual staffs

18.00 – 24.00
Dinner Menu
90
Sarah and 6 casual staffs

Friday
On Friday the restaurant opens from 7.00 AM to 1.00 PM. The restaurant covers will be spread as follows: Breakfast 125 covers, coffee/ Cake 25 covers, Lunch menu 165 covers and Dinner menu 170 covers. The number of staffs required for the breakfast menu are: one responsible person, 4 level 2/ level 3 staff. One assistant manager will be required to oversee the work. During the coffee session, one responsbile person will be allocated and one level 2/ level 3. During lunch menu one responsible person will be allocated and 11 level 2/ level 3 staff. During the dinner menu, one resposnible person and 12 level 2/ level 3 staffs will be allocated. From the table below, it is evident that sarah will have worked for 5 hours, Olivia 7 hours and Jack 6 hours. Raj takes an off day on Friday. Ben will manage theoperations of the restaurant in the morning hours while Tiffany will take over the management roles in the afternioon.

Day
Time
Menu
Covers
Staff Required (Not included allocated manager)

Friday
7.00 – 10.00
Breakfast Menu
125
Sarah and 4 casual staffs

10.00 – 12.00
Coffee/Cake
25
Sarah and 1 casual staff

12.00 – 15.00
Lunch Menu
165
Jack and 11 casual staffs

18.00 – 01.00
Dinner Menu
170
Olivia and 12 casual staffs

Saturday
On Saturday the restaurant opens from 7.00 AM to 1.00 PM. The restaurant covers will be spread as follows: Breakfast 90 covers, Lunch menu 160 covers and Dinner menu 180 covers. The number of staffs required for the breakfast menu are: one responsible person, 3 level 2/ level 3 staff. One assistant manager will be required to oversee the work. During lunch menu one responsible person will be allocated and 11 level 2/ level 3 staff. During the dinner menu, one resposnible person and 12 level 2/ level 3 staffs will be allocated. From the table below, it is evident that sarah will have worked for 6 hours, Olivia 3 hours and Jack 4 hours while Raj takes an off. Tiffany will manage the restaurant in teh morning hours while Ben will take over the management roles in the afternoon. Ryan can work on services duties in the afternoon.

Day
Time
Menu
Covers
Staff Required (Not included allocated manager)

Saturday
7.00 – 12.00
Breakfast Menu
90
Olivia and 3 casual staffs

12.00 – 16.00
Lunch Menu
160
Jack and 11 casual staffs

18.00 – 01.00
Dinner Menu
180
Sarah and 12 casual staffs

Sunday
On Sunday the restaurant opens from 7.00 AM to 12.00 PM. The restaurant covers will be spread as follows: Breakfast 220 covers, Lunch menu 175 covers and Dinner menu 120 covers. The number of staffs required for the breakfast menu are: one responsible person, 6 level 2/ level 3 staff. One assistant manager will be required to oversee the work. During lunch menu one responsible person will be allocated and 12 level 2/ level 3 staff. During the dinner menu, one resposnible person and 8 level 2/ level 3 staffs will be allocated. From the table below, it is evident that Jack will have worked for 6 hours, Raj 7 hours, Olivia 4 hours and Jack 6 hours, while Sarah takes a off day. Ryan will manage the resturant in the monrng hours while Tiffany will be taking over the management roles in the afternoon. Ben will be working on services duties in the morning.

Day
Time
Menu
Covers
Staff Required (Not included allocated manager)

Sunday
7.00 – 12.00
Breakfast Menu
220
Jack and 6 casual staffs

12.00 – 16.00
Lunch Menu
175
Olivia and 12 casual staffs

18.00 – 24.00
Dinner Menu
120
Raj and 8 casual staffs

Roster

Name
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Total

Ryan
RDO
13.00 – 20.00
7.00 – 12.00
13.00 – 20.00
7.00 – 12.00
07.00 – 12.00
RDO
50

Ben
7.00 – 12.00
13.00 – 20.00
RDO
13.00 – 20.00
RDO
13.00 – 20.00
7.00 – 12.00
50

Tiffany
13.00 – 20.00
RDO
18.00 – 24.00
RDO
13.00 – 20.00
RDO
13.00 – 20.00
50

Sarah
RDO
10.00 – 18.00
18.00 – 24.00
18.00 – 24.00
7.00 – 12.00
19.00- 01.00
RDO
38

Raj
7.00 – 12.00
RDO
12.00 – 15.00
18.00 – 24.00
10.00 – 17.00
RDO
18.00 – 13.00
38

Olivia
12.00 – 18.00
12.00 – 18.00
7.00 – 01.00
RDO
18.00 – 01.00
7.00 – 10.00
RDO
38

Jack
18.00 – 24.00
12.00 – 20.00
RDO
7.00 – 12.00
12.00 – 18.00
12.00 – 16.00
RDO
38

Casual#1
7.00 – 12.00

12.00 – 18.00
7.00 – 12.00
12.00 – 18.00
RDO
12.00 – 18.00
34

Casual#2
RDO
7.00 – 12.00
7.00 – 12.00
7.00 – 12.00
RDO
7.00 – 12.00
7.00 – 12.00
35

Casual#3
18.00 – 24.00
RDO
18.00 – 24.00
18.00 – 24.00
18.00 – 13.00
18.00 – 01.00
RDO
30

Casual#4
RDO
12.00 – 18.00
18.00 – 24.00
RDO
12.00 – 18.00
12.00 – 18.00
10.00 – 12.00
34

Each staff has two days off in a week. The best staff have been allocated duties on Friday and Saturday, the busy days. Total labour costs = $57,143 x 30% = $17,142.90
Fixed costs

Staff
Gross Wages
Superannuation @9% of gross wages
Work-cover @ 3% of gross wages
Other On-Costs estimated at 10% of gross wages

Cleaning
1000
90
30
100

Kitchen
5000
450
150
500

Manager Ryan 50 hrs
785.71
70.71
23.57
78.57

Assistant Manager Ben 50 hrs
1125
101.25
33.75
11.25

Assistant Manager Tiffany 50hors
1125
101.25
33.75
11.25

Sarah
657.60
59.18
19.73
6.58

Raj
657.60
59.18
19.73
6.58

Olivia
582.20
52.40
17.47
5.82

Jack
582.20
52.40
17.47
5.82

Total
11,517.31
1,036.37
345.47
725.87

Total costs $13,624.55
Variable costs

Level
Hourly rate
Total hrs worked for the week
Junior %
Total Cost

Level 1
$21.27
50 hrs
n/a
$1,063.50

Level 2
$22.26
50 hrs
n/a
$1,113.00

Level 3 (Jnr 85%)
$22.98 (adult rate)
38 hrs
$19.53
$873.24

Level 3 (Jnr 85%)
$22.98 (adult rate)
38 hrs
$19.53
$873.24

Total

$3,922.98

On-Costs

Level
Gross Wages
Superannuation @9% of gross wages
Work Cover @ 3% of gross wages
Other On-Costs @ 2% of gross wages

Level 1
$1,063.50
$95.72
$31.91
$21.27

Level 2
$1,113.00
$100.17
$33.39
$22.26

Level 3 (Jnr 85%)
$873.24
$78.59
$26.20
$17.46

Level 3 (Jnr 85%)
$873.24
$78.59
$26.20
$17.46

Total
$3,922.98
$353.07
$117.7
$78.45

Variable labour costs $3,922.98
Analysis of results
The expected costs were $20,000, the actual labour costs was $17,142.90. The variable costs were $3,922.98. The total sum of the actual costs is $21,065.88. This shows that there is a deviation of $1,065.88. This shows that the strategy of implementing the reduction of costs to 30% needs to be revised.
Roster Evaluation
The requests provided by the staff have been met after developing the roster. This has been achieved by successful allocation of time for the casual workers (Ojugo, 2009). Causal staff 1 was not allocated for work on Tuesday, casual worker 2 was allocated morning hours slots, and casual worker 3 was allocated slots for evening slots. It was possible to reduce the working hours for Ryan from 70 to 50 hours per week without affecting his performance, and the performance of other staff members. The roster provided above shows that the staff will have to work extra hours for extra pay. On the other hand, Ryan will have reduced his working hours; this will allow him to supervise the restaurant more effectively. In addition, he will have fewer responsibilities, and his subordinates will have to bear more responsibilities (Dittmar & Griffin, 2008).
The objective of meeting the 30% TLC has being achieved. Hoverver, the variable costs deviate slightly by $1,065.88. The objective to achieve time reduction of time that Ryan works in a week from 70 hours to 50 hours has been achieved. This strategy will help Ryan work less at the restaurant, and this will help improve his perfromance. The impact of this strategy is that the two assistant managers, Ben and Tiffany will have more managerial obligations. Initially, Ben and Tiffany were working for 40 years each under the previous strategy. The new strategy will increase the number of hours alocated to Ben and Tiffany. This requires that Ryan should delegate more duties to the assistant managers. Previously, the total labour costs operate at 35%, and the new roster will help reduce the restaurant by reducing the variable costs to 30%. The new roster will also improve the efficiency of the staff because they will be required to provide more labour hours to produce more outputs. The new roster will also help accommodate special needs of the staffs. The overall objective of making more profits will be achieved because the roster is reliable (Miller, Dopson, Hayes, 2005).
Developing the roster will also enable the management to design appropriate payslips. With the new strategies adopted by the company, there are changes on the wages of employees and this makes it necessary to adopt another design of payslips for the staffs (Honan, 2010). It is also important to note that the flexibility of the workplace is increased because employees can work depending on their schedules. The management can shift the duties of various employees to accommodate their needs. Appropriate communication processes will be possible with the new roster. All employees can convey their ideas to the manager or assistant manager because there will always a responsible person at all sessions of the roster. The roster has been established such that the manger and/ or the assistant managers will have alternating duties to ensure they address any issues that may affect the employees (Marvel Internet Group, 2010).
With the new roster, paying taxes will be improved because all the details concerning the wages of employees will be compiled together. It is possible to compute the wages earned by the employees of the company. The restaurant will provide better accounts of its financial operations because the roster shows the costs, incomes and sales revenue made by the company (Australian Taxation Office, 2011). Therefore, the new rostering process will help the restaurant improve ion all its activities. This means that the management will improve the profits, efficincy of employees, and the general operations of the business. Delegation of duties will also be possible because there will be a well laid down procedure of conducting activities within the restaurant (Cole, 2005).

Our Service Charter

  1. Excellent Quality / 100% Plagiarism-Free

    We employ a number of measures to ensure top quality essays. The papers go through a system of quality control prior to delivery. We run plagiarism checks on each paper to ensure that they will be 100% plagiarism-free. So, only clean copies hit customers’ emails. We also never resell the papers completed by our writers. So, once it is checked using a plagiarism checker, the paper will be unique. Speaking of the academic writing standards, we will stick to the assignment brief given by the customer and assign the perfect writer. By saying “the perfect writer” we mean the one having an academic degree in the customer’s study field and positive feedback from other customers.
  2. Free Revisions

    We keep the quality bar of all papers high. But in case you need some extra brilliance to the paper, here’s what to do. First of all, you can choose a top writer. It means that we will assign an expert with a degree in your subject. And secondly, you can rely on our editing services. Our editors will revise your papers, checking whether or not they comply with high standards of academic writing. In addition, editing entails adjusting content if it’s off the topic, adding more sources, refining the language style, and making sure the referencing style is followed.
  3. Confidentiality / 100% No Disclosure

    We make sure that clients’ personal data remains confidential and is not exploited for any purposes beyond those related to our services. We only ask you to provide us with the information that is required to produce the paper according to your writing needs. Please note that the payment info is protected as well. Feel free to refer to the support team for more information about our payment methods. The fact that you used our service is kept secret due to the advanced security standards. So, you can be sure that no one will find out that you got a paper from our writing service.
  4. Money Back Guarantee

    If the writer doesn’t address all the questions on your assignment brief or the delivered paper appears to be off the topic, you can ask for a refund. Or, if it is applicable, you can opt in for free revision within 14-30 days, depending on your paper’s length. The revision or refund request should be sent within 14 days after delivery. The customer gets 100% money-back in case they haven't downloaded the paper. All approved refunds will be returned to the customer’s credit card or Bonus Balance in a form of store credit. Take a note that we will send an extra compensation if the customers goes with a store credit.
  5. 24/7 Customer Support

    We have a support team working 24/7 ready to give your issue concerning the order their immediate attention. If you have any questions about the ordering process, communication with the writer, payment options, feel free to join live chat. Be sure to get a fast response. They can also give you the exact price quote, taking into account the timing, desired academic level of the paper, and the number of pages.

Excellent Quality
Zero Plagiarism
Expert Writers

Instant Quote

Subject:
Type:
Pages/Words:
Single spaced
approx 275 words per page
Urgency (Less urgent, less costly):
Level:
Currency:
Total Cost: NaN

Get 10% Off on your 1st order!