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|
MONDAY |
TUESDAY |
WEDNESDAY |
THRUSDAY |
FRIDAY |
SATURDAY |
SUNDAY |
|
Name |
Hours |
Hourly rate |
Pay |
|
|
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|
|
|
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|
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|
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? |
|
|
|
|
|
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|
|
Employee #7 |
#NAME? |
|
#NAME? |
|
|
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|
Employee #8 |
#NAME? |
|
#NAME? |
|
|
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|
|
|
|
Employee #9 |
#NAME? |
|
#NAME? |
|
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|
Employee #10 |
#NAME? |
|
#NAME? |
|
|
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|
Employee #11 |
#NAME? |
|
#NAME? |
|
|
|
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|
|
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|
Employee #12 |
#NAME? |
|
#NAME? |
|
|
|
|
|
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|
|
Employee #13 |
#NAME? |
|
#NAME? |
|
|
|
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|
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|
Employee #14 |
#NAME? |
|
#NAME? |
|
|
|
|
|
|
|
|
Employee #15 |
#NAME? |
|
#NAME? |
|
|
|
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|
|
|
Employee #16 |
#NAME? |
|
#NAME? |
|
|
|
|
|
|
|
|
Employee #17 |
#NAME? |
|
#NAME? |
|
|
|
|
|
|
|
|
Employee #18 |
#NAME? |
|
#NAME? |
|
|
|
|
|
|
|
|
Employee #19 |
#NAME? |
|
#NAME? |
|
|
|
|
|
|
|
|
Employee #20 |
#NAME? |
|
#NAME? |
|
|
|
|
|
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|
|
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 |
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 |
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% |
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:
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:
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).
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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