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SITXHRM002 Hospitality Management

Published : 30-Sep,2021  |  Views : 10


You are designing a roster for a fine-dining restaurant.  What do you know about such places that will help you create an effective roster Your report should include:

  • What is the typical customer flow of a fine dining restaurant
  • When completing this assignment you will need to make a number of assumptions in regard to the operations of the Libertine restaurant.


In the present case study of Libertine, the restaurant has to function for seven days a week and needs to run 2 shifts of 8 hours each for employees as the restaurant is to remain open from 10:00 AM till 11:00 PM every day. The 14 employees, as detailed in Tables-1 & 2, work in two shifts, from 10:00 AM till 03:00 PM in the first shift and from 05:00 PM till 11:00 PM in the second shift. In between these two shifts, they are given a break of 2 hours, after their first duty of 5 hours. As per the Restaurant Awards which have been detailed above, the main employees of Libertine are employed to work for such adjustable hours so that their average working hours during a 4 week period always remains 38 hours during every week.   

Libertine-The French Restaurant is one of the chain of 5 such niche restaurants operating in Melbourne. The restaurant is famous for its ‘A la carte’ lunch and dinner services. From Monday to Wednesday Libertine serves 40 guests during lunch and 60 guests during dinner. The inflow increases to 60 guests during lunch and 80 guests during dinner from Thursdays to Sundays. Average cost of the lunch is $35 and of dinner it is $60. 

Two Full-time Supervisors

  • Jay Spears (Head Chef)
  • Tom Master (Cook-Grade-1)

Two Bar Attendants

  • Vicky Niles (Full-time)
  • Mike Harris (Casual)

(He has recently migrated to Australia and faces language barrier)

 Four Full-time Waiting Staff

  • Jose Dester
  • Matt Dime
  • Tom Harvey
  • Dennis Potter

Six Casual Waiting Staff

  • Willis Baker
  • Mate Nelson
  • Harry Style
  • Prince Jaison
  • Liter White
  • Peter White

Liter White is employed as a casual waiter as she is a single parent. While deciding the roster, the manager gave Liter flexible hours so that she could spend more time with her baby.Mike Harris is employed as casual bar attainder. He has recently migrated to Australia. He is well qualified and although English is not his first language, he was preferred because of his knowledge of French wine and language.

The management makes sure that a supervisor is always present on the floor, although the supervisor is not required to attend to the guests. Supervisor’s duty is only to supervise the staff serving the guests. Management also makes sure that all the staff employed at the restaurant are in possession of RSA Certification.

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