Use your own word I attach 3 files for Activities 1,2 and 4 ( answer on Microsoft excel that I already attach) for activities 3 just answer on the Microsoft word file and the pdf file (Appendix 2) is

Use your own word I attach 3 files for Activities 1,2 and 4 ( answer on Microsoft excel that I already attach) for activities 3 just answer on the Microsoft word file and the pdf file (Appendix 2) is
Assessment Task 2 Portfolio Roster Staff Scenario You are currently working as the F&B Supervisor at City Restaurant. Recently you have been asked by the Manager to assist with the rostering of restaurant staff. You are required to prepare staff rosters that meet diverse operational requirements across three (3) different roster periods (three weeks). Staff Details Name Position Employment type Grade Mark Chef & Manager Full time Cook grade 5 Harjinder Chef Full time Cook grade 3 Jimmy Cook Full time Cook grade 2 Haryanto Cook Part-time Cook grade 2 James Kitchen Attendant Part-time Kitchen attendant grade 2 Mayuri Kitchen Attendant Part-time Kitchen attendant grade 1 Sam F&B Supervisor Full time F&B Supervisor Jenny F&B Supervisor Full time F&B Supervisor Sabrina F&B Supervisor Part-time F&B Supervisor Mark F&B Attendant Full time F&B Attendant grade 3 Chloe F&B Attendant Full time F&B Attendant grade 2 Tommy F&B Attendant Casual (on call) F&B Attendant grade 2 Shelly F&B Attendant Casual (on call) F&B Attendant grade 3 Derek F&B Attendant Casual (on call) F&B Attendant grade 4 Note: Each full time staff works 4 x 8-hour shifts 1 x 6-hour shift. Each shift includes a 30 minute unpaid meal break. Restaurant Opening Hours: Monday to Sunday: Noon to 10:00pm Restaurant Busy Periods: Monday to Sunday: Noon – 3pm and 6:00pm – 9:30pm Activity 1 You were provided with the following customer ratio projection for the next two weeks, so based on this projection, develop staff roster for two (2) weeks. You are to calculate the number of staff required for servicing the restaurant on a continuous basis for two weeks. You should mix full-time, part time, and casual staff (it is up to you regarding the mix). First Week Customer Projection: Lunch Dinner Afternoon Tea Monday 50 70 15 Tuesday 50 80 20 Wednesday 60 80 20 Thursday 80 90 30 Friday 100 120 35 Saturday 120 150 40 Sunday 100 130 30 Second Week Customer Projection: Lunch Dinner Afternoon Tea Monday 50 70 15 Tuesday 50 80 20 Wednesday 65 90 30 Thursday 85 100 30 Friday 100 130 35 Saturday 150 220 40 Sunday 130 150 30 The rosters must ensure: Compliance with the relevant award provisions (in this case, the Restaurant Industry Award 2020). Adequate skills mix to ensure effective use of staff and to meet operational requirements A wage budget of $9000 for normal weeks and $9,300 for weeks with significantly high customer bookings. Effectiveness of rostering times to keep overtime and allowances to a minimum Provisions of meal breaks in line with legislation. Each employee has at least two rostered days off in the week (highlight these in grey colour). To take account of any social and cultural considerations and broader organisational policies that affect rosters. During your interviews with the part-time staff members, you were provided with the following information on their availability. Sabrina: Monday, Tuesday, Friday, Saturday and Sunday: 12 noon to 10pm Haryanto: Thursday, Friday, Saturday and Sunday: 5pm to 10pm Mayuri: Friday, Saturday and Sunday: 5pm to 10pm James: Friday, Saturday and Sunday: 5pm to 10pm Jimmy emailed you requesting for Saturday and Sunday off to look after his children due to his wife’s work commitments during the upcoming weekends. A manager or a supervisor must be present during the busy periods and be present at opening and closing hours. Weekend dinner times are the busiest periods, so to ensure smooth operation of the restaurant, roster should reflect the use of maximum number of staff during these periods. Use the City Restaurant Staff Roster Excel Template (Appendix 1) spreadsheet to develop the rosters for two (2) weeks. Use the first two tabs (Week 1 & Week 2) to develop rosters for the two weeks period. You must use the current pay information available from the Restaurant Industry Award [MA000119] https://awardviewer.fwo.gov.au/award/show/MA000119. The pay guide has been provided as Appendix 2 for your convenience. Answer: On Microsoft Excel Activity 2 During week 3, there was booking of 100 people attending a birthday party on Sunday at dinner time. This is in addition to the usual customer numbers of a typical Sunday evening. It has been decided that to roster additional F&B attendants. Company policy is to either provide additional hours to the current staff or call in casuals. You sought input from the team, and they all indicated that the rosters for weeks 1 and 2 were insufficient during the weekends so they all suggested that casuals be called in to cater the needs of additional customers booked in for Sunday’s party. Company policy is to ensure that the budget for special occasions do not exceed the limit of $9,300. You have an option of 3 casual staff at various levels so you must approach your selection keeping the wage costs under budget. The party guests may start coming in from 5:30pm so the manager wants a designated F&B attendant to receive and service these guests from 5:30pm. Develop the staff roster for the third week. Third Week Customer Projection: Lunch Dinner Afternoon Tea Monday 50 70 15 Tuesday 50 80 20 Wednesday 65 90 30 Thursday 85 100 30 Friday 100 130 35 Saturday 150 200 40 Sunday 150 280 30 Use the City Restaurant Staff Roster Excel Template (Appendix 1) spreadsheet to develop the rosters. Use the third tab (Week 3) to develop roster for the third week. Answer: On Microsoft Excel Activity 3 Write an email to the staff members informing them of rostering arrangements for week 3. In this email, thank the staff members for their input into preparing the roster. Answer: Activity 4 All staff members have emailed you their week 3 timesheets. Prepare the wage record for week 3 to be sent to the accountant as required by company policy. First, copy the time sheet data from Week 3 tab to Wages tab. Calculate total work hours for the week for each staff member and include it under the Column J. Locate the correct hourly rate for each staff member based on the Restaurant Industry Award [MA000119] and include it under the Column K. Calculate the weekly wages for each of the staff and include it under the Column L Calculate the number of penalty hours during weekdays and weekends Locate the correct penalty rates which apply for specific times during weekdays and for Saturdays and Sundays based on the Restaurant Industry Award [MA000119] and calculate the penalty rates applicable and include them under relevant columns. Calculate the gross pay for each staff member for that week Determine if the wage budget of $9300.00 for the week is being met. By how much is it over or under? Answer : On Microsoft Excel
Use your own word I attach 3 files for Activities 1,2 and 4 ( answer on Microsoft excel that I already attach) for activities 3 just answer on the Microsoft word file and the pdf file (Appendix 2) is
Assessment Task 2 Portfolio Roster Staff Scenario You are currently working as the F&B Supervisor at City Restaurant. Recently you have been asked by the Manager to assist with the rostering of restaurant staff. You are required to prepare staff rosters that meet diverse operational requirements across three (3) different roster periods (three weeks). Staff Details Name Position Employment type Grade Mark Chef & Manager Full time Cook grade 5 Harjinder Chef Full time Cook grade 3 Jimmy Cook Full time Cook grade 2 Haryanto Cook Part-time Cook grade 2 James Kitchen Attendant Part-time Kitchen attendant grade 2 Mayuri Kitchen Attendant Part-time Kitchen attendant grade 1 Sam F&B Supervisor Full time F&B Supervisor Jenny F&B Supervisor Full time F&B Supervisor Sabrina F&B Supervisor Part-time F&B Supervisor Mark F&B Attendant Full time F&B Attendant grade 3 Chloe F&B Attendant Full time F&B Attendant grade 2 Tommy F&B Attendant Casual (on call) F&B Attendant grade 2 Shelly F&B Attendant Casual (on call) F&B Attendant grade 3 Derek F&B Attendant Casual (on call) F&B Attendant grade 4 Note: Each full time staff works 4 x 8-hour shifts 1 x 6-hour shift. Each shift includes a 30 minute unpaid meal break. Restaurant Opening Hours: Monday to Sunday: Noon to 10:00pm Restaurant Busy Periods: Monday to Sunday: Noon – 3pm and 6:00pm – 9:30pm Activity 1 You were provided with the following customer ratio projection for the next two weeks, so based on this projection, develop staff roster for two (2) weeks. You are to calculate the number of staff required for servicing the restaurant on a continuous basis for two weeks. You should mix full-time, part time, and casual staff (it is up to you regarding the mix). First Week Customer Projection: Lunch Dinner Afternoon Tea Monday 50 70 15 Tuesday 50 80 20 Wednesday 60 80 20 Thursday 80 90 30 Friday 100 120 35 Saturday 120 150 40 Sunday 100 130 30 Second Week Customer Projection: Lunch Dinner Afternoon Tea Monday 50 70 15 Tuesday 50 80 20 Wednesday 65 90 30 Thursday 85 100 30 Friday 100 130 35 Saturday 150 220 40 Sunday 130 150 30 The rosters must ensure: Compliance with the relevant award provisions (in this case, the Restaurant Industry Award 2020). Adequate skills mix to ensure effective use of staff and to meet operational requirements A wage budget of $9000 for normal weeks and $9,300 for weeks with significantly high customer bookings. Effectiveness of rostering times to keep overtime and allowances to a minimum Provisions of meal breaks in line with legislation. Each employee has at least two rostered days off in the week (highlight these in grey colour). To take account of any social and cultural considerations and broader organisational policies that affect rosters. During your interviews with the part-time staff members, you were provided with the following information on their availability. Sabrina: Monday, Tuesday, Friday, Saturday and Sunday: 12 noon to 10pm Haryanto: Thursday, Friday, Saturday and Sunday: 5pm to 10pm Mayuri: Friday, Saturday and Sunday: 5pm to 10pm James: Friday, Saturday and Sunday: 5pm to 10pm Jimmy emailed you requesting for Saturday and Sunday off to look after his children due to his wife’s work commitments during the upcoming weekends. A manager or a supervisor must be present during the busy periods and be present at opening and closing hours. Weekend dinner times are the busiest periods, so to ensure smooth operation of the restaurant, roster should reflect the use of maximum number of staff during these periods. Use the City Restaurant Staff Roster Excel Template (Appendix 1) spreadsheet to develop the rosters for two (2) weeks. Use the first two tabs (Week 1 & Week 2) to develop rosters for the two weeks period. You must use the current pay information available from the Restaurant Industry Award [MA000119] https://awardviewer.fwo.gov.au/award/show/MA000119. The pay guide has been provided as Appendix 2 for your convenience. Answer: On Microsoft Excel Activity 2 During week 3, there was booking of 100 people attending a birthday party on Sunday at dinner time. This is in addition to the usual customer numbers of a typical Sunday evening. It has been decided that to roster additional F&B attendants. Company policy is to either provide additional hours to the current staff or call in casuals. You sought input from the team, and they all indicated that the rosters for weeks 1 and 2 were insufficient during the weekends so they all suggested that casuals be called in to cater the needs of additional customers booked in for Sunday’s party. Company policy is to ensure that the budget for special occasions do not exceed the limit of $9,300. You have an option of 3 casual staff at various levels so you must approach your selection keeping the wage costs under budget. The party guests may start coming in from 5:30pm so the manager wants a designated F&B attendant to receive and service these guests from 5:30pm. Develop the staff roster for the third week. Third Week Customer Projection: Lunch Dinner Afternoon Tea Monday 50 70 15 Tuesday 50 80 20 Wednesday 65 90 30 Thursday 85 100 30 Friday 100 130 35 Saturday 150 200 40 Sunday 150 280 30 Use the City Restaurant Staff Roster Excel Template (Appendix 1) spreadsheet to develop the rosters. Use the third tab (Week 3) to develop roster for the third week. Answer: On Microsoft Excel Activity 3 Write an email to the staff members informing them of rostering arrangements for week 3. In this email, thank the staff members for their input into preparing the roster. Answer: Activity 4 All staff members have emailed you their week 3 timesheets. Prepare the wage record for week 3 to be sent to the accountant as required by company policy. First, copy the time sheet data from Week 3 tab to Wages tab. Calculate total work hours for the week for each staff member and include it under the Column J. Locate the correct hourly rate for each staff member based on the Restaurant Industry Award [MA000119] and include it under the Column K. Calculate the weekly wages for each of the staff and include it under the Column L Calculate the number of penalty hours during weekdays and weekends Locate the correct penalty rates which apply for specific times during weekdays and for Saturdays and Sundays based on the Restaurant Industry Award [MA000119] and calculate the penalty rates applicable and include them under relevant columns. Calculate the gross pay for each staff member for that week Determine if the wage budget of $9300.00 for the week is being met. By how much is it over or under? Answer : On Microsoft Excel