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Question:
Write report on staff requirement.
 
 
Answer:
1. Preparation of roster for the fortnight 

 

 

 

 

MONDAY

TUESDAY

WEDNESDAY

THRUSDAY

FRIDAY

SATURDAY

SUNDAY

 

Name

Hours

Hourly rate

Pay

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Manager

38.0

$25.00

£950.00

4 P.M. - 12 A.M.

4 P.M. - 9 P.M.

4 P.M. - 9 P.M.

 

4 P.M. - 12 A.M.

4 P.M. - 12 A.M.

4 P.M. - 12 A.M.

 

Supervisor

38.0

$19.00

#NAME?

10 A.M. - 3 P.M.

 

10 A.M. - 3 P.M.

10 A.M. - 6 P.M.

10 A.M. - 6 P.M.

10 A.M. - 6 P.M.

10 A.M. - 6 P.M.

24

Bar Person No.1

38.0

$13.00

#NAME?

12 P.M. - 5 P.M.

 

12 P.M. - 5 P.M.

12 P.M. - 5 P.M.

 

 

 

 

 Bar Person No.2

#NAME?

 

#NAME?

4 P.M. - 12 A.M.

12 P.M. - 5 P.M.

 

 

 

 

 

39

Bar Person No.3

#NAME?

 

#NAME?

 

4 P.M. - 12 A.M.

4 P.M. - 12 A.M.

 

 

 

 

 

Employee #6

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #7

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #8

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #9

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #10

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #11

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #12

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #13

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #14

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #15

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #16

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #17

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #18

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #19

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

Employee #20

#NAME?

 

#NAME?

 

 

 

 

 

 

 

 

2. Sales Projection for each week

Sales Projection for First Week:-

 

Morning Tea

Lunch

Afternoon Tea

Dinner

Total

Average Spending

Total Revenue

Monday

15

50

15

70

150

$30

$4,500

Tuesday

20

50

30

80

180

$30

$5,400

Wednesday

20

60

30

80

190

$30

$5,700

Thursday

30

80

20

90

220

$30

$6,600

Friday

35

100

30

120

285

$30

$8,550

Saturday

40

120

30

150

340

$30

$10,200

Sunday

30

100

30

130

290

$30

$8,700

 

 

 

 

 

 

 

 

TOTAL

190

560

185

720

1655

$30

$49,650

Sales Projection for Second Week:-

 

Morning Tea

Lunch

Afternoon Tea

Dinner

Total

Average Spending

Total Revenue

Monday

15

50

15

70

150

$30

$4,500

Tuesday

30

50

20

80

180

$30

$5,400

Wednesday

30

65

30

90

215

$30

$6,450

Thursday

20

85

30

100

235

$30

$7,050

Friday

30

100

35

130

295

$30

$8,850

Saturday

35

150

40

200

425

$30

$12,750

Sunday

30

130

30

150

340

$30

$10,200

 

 

 

 

 

 

 

 

TOTAL

190

630

200

820

1840

$30

$55,200

3. Calculation of projected payroll

Calculation for Payroll Cost:-

                       

Payroll Cost for 1st Week

Payroll Cost for 2nd Week

Job Position

Customer Per Hour

Payroll Cost

Hours per Shift

Shift

Total Hours

Maximum Customer - 150 nos.

Maximum Customer - 200 nos.

 

15

30

50

75

100

150

200

 

 

 

 

 

 

Management:

 

 

 

 

 

 

 

 

 

 

 

 

 

Manager

1

1

1

1

1

1

1

$25

38

1

38

$950

$950

Supervisor

1

1

1

1

1

1

1

$19

38

1

38

$722

$722

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Front House:

 

 

 

 

 

 

 

 

 

 

 

 

 

Waiter

1

2

4

5

7

10

15

$13

38

1

38

$4,940

$7,410

Bartender

1

1

1

1

2

2

3

$13

38

1

38

$988

$1,482

Casual Staff

0

1

1

2

2

3

3

$16

3

4

12

$576

$576

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Back House:

 

 

 

 

 

 

 

 

 

 

 

 

 

Casual Staff

2

3

4

5

6

9

10

$16

3

4

12

$1,728

$1,920

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TOTAL

6

9

12

15

19

26

33

 

 

 

 

$9,904

$13,060

4. Calculation of projected payroll as a percentage of sales 

Calculation for Payroll Cost Percentage:-

Particulars

 

Amount

 

 

 

Total Sales in First Week

A

$49,650

Payroll Cost in First Week

B

$9,904

 

 

 

Payroll Cost Percentage in 1st Week

B/A

19.95%

Total Sales in Second Week

A

$55,200

Payroll Cost in Second Week

B

$13,060

Payroll Cost Percentage in 2nd Week

B/A

23.66%

Calculation for Payroll Cost Percentage inclg. Ancillary Cost:-

Particulars

 

Amount

Sales in First Week

A

$49,650

Add : Ancillary Cost

B

$8,441

Total Sales in First Week

C

$58,091

Payroll Cost in First Week

D

$9,904

Payroll Cost Percentage in 1st Week

C/D

17.05%

Sales in First Week

A

$55,200

Add : Ancillary Cost

B

$9,384

Total Sales in First Week

C

$64,584

Payroll Cost in First Week

D

$13,060

Payroll Cost Percentage in 1st Week

C/D

20.22%

5. Monitoring the effectiveness of roster

The responsibility of managing the staff roster is a key activity for any management. The major highlights for the purpose of preparing the roster plan are given below as follows:

  • It needs to be ensured that the monitoring of the staff roster is done by a competent authority in correct number of amount and at right time.
  • The team members of the organizations should have a reasonable amount of work loads and there is considerable amount of rest between each session for proper maintained of the roster activities.
  • It can be observed that the maximum amount of pay in the roster is maximum for the mangers and minimum for the bar personnel.
  • One of the most important aspects of the mentoring of the roster is the number of weekends offered to the staffs and the expectation made in the night duty of the employees in the bar.
  • It needs to consider the number of routine shifts agreed by the staff member of the company.
  • The monitoring activity involves the allotment of appropriate staff in the designated area of the specialized division of the roster chart. (Wood 2013).
  • The human resource arrangement should be made available at all times for the purpose of proper allotment of the roster allocation of the days in the routine prepared for the employees and other working personals. (Guilding et al. 2014). 
 
6. Development of the roster planning process

In order to maintain an efficient roster and retain staff even in large corporations the management need to follows the above mentioned steps for the purpose of maintaining the roster:

  • It is important to design the roster with individual names in an online environment. This will allow for the automatic updating of the employee list whenever there is any changes brought to employee routine.
  • It is important to link the costing of the roster with the written rosters. The roster is maintained in separate subheadings, the new costs are revealed on daily basis. According to modern system maintaining the roster the cost elements are not only revealed but the roster plan also allows for appropriate amount of forecasting and budgeting to be performed on the roster data.
  • The wage budget can be set on backward basis and the work can be preceded on backward basis. This means that the individual employees and the mangers are responsible for maintaining their individual rosters. This will allow the individual working in the organization to maintain the proper amount of roster amount in order to keep the data organized and allow for the meeting or exceeding of the wage budget.
  • It is ideal for the businesses to maintain the flexibility in planning of the roster but the Bistro also need to consider that the customer gets the first priority for their orders to be fulfilled and to ensure that the order are met on time. In order to ensure this if the roster budget needs to employees late in the late then the company needs to keep the provision for the purpose of keeping this flexibility of allowing the change to happen.
  • For the purpose of developing the roster plan the company needs 5to ensure that it has extra amount of people for the purpose of adjusting the roster routine in order to meet with the flexibility of the roster routine.
  • Although the bistro is open for seven days a week, the roster is planned in such a way that each individual employee gets holidays two days in a particular week. This allows of the employees in the organization to rotate the work routine and have work life balance between the busy working hours of the shift. (Riley, 2014). 
 
Report on staff requirement

The staff requirement of the Bistro is segregated according to the job position and customer per hour. The job position has been further categorized into manager and supervisor. The front house staff has been categorized into waiter, bartender and casual staff. The back house has been categorized into casual staff. Based on the nature of service it has been observed that the highest number of staff is required as casual staff required are waiters in the restaurant. The total numbers of staff are segregated as per the customers per hour that need to serve. Hence it is observed that the number of the employees required to serve 200 numbers of the customers in the restaurant is 33, when the rate of customer attendance is 150 the number of staff which is needed is 26. Similarly more is the number of customers which is needed to be served; more is the number of requirement for the staff. (Buhalis and Crotts 2013). 

 
Reference List

Buhalis, D. and Crotts, J., 2013. Global alliances in tourism and hospitality management. Routledge.

Guilding, C., Lamminmaki, D. and McManus, L., 2014. Staff turnover costs: In search of accountability. International Journal of Hospitality Management, 36, pp.231-243.

Riley, M., 2014. Human resource management in the hospitality and tourism industry. Routledge.

Wood, R.C. ed., 2013. Key concepts in hospitality management. Sage.

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[Accessed 27 February 2024].

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