white eagle stadium Scenario You are about to recruit staff for positions in a large sporting complex, White Eagle Stadium. The complex hosts national sporting events most weekends throughout the year, and one-off events such as international sporting events, concerts and festivals. The venue has fast-food outlets scattered around the main and upper concourse, a number of bars and two sit-down restaurant-style dining areas. All catering staff must be available for shifts on Thursday, Friday, Saturday and Sunday as these are the busiest periods for the stadium. Shifts vary throughout the day depending on the start and finish times of events. Most sporting events are scheduled during the afternoon or evening with one-off events often held in the evening. It is six weeks before the start of the winter sports season. The venue employs the majority of their staff for the rest of the year at this time. You have one month to complete the recruitment process as the induction program is scheduled to start two weeks before the first match. Catering attendants / Wait staff Employment records show the venue’s staffing levels for catering attendants (CA) in the fast-food outlets during the same period last year. 120 casual CAs 40 permanent part-time CAs 10 permanent full-time CAs 35 casual concourse outlet supervisors 15 full-time concourse outlet supervisors Their current staffing levels are as follows. 60 casual CAs 25 permanent part-time CAs 7 permanent full-time CAs 20 casual concourse outlet supervisors 14 full-time concourse outlet supervisors Due to the opening of several new fast food service areas, management anticipate a 10% increase from the previous year’s staffing levels for all positions except full-time concourse supervisors. Catering attendants/Wait staff at this venue is employed under the Hospitality Industry Award 2010 as Level 2, grade 2 food and beverage attendants. Supervisors are Level 5 food and beverage supervisors.  Food and beverage store person Employment records show the venue’s staffing levels for food and beverage store person (FBS) in the facilities management department during the same period last year. 8 casual FBSs 10 full-time FBSs 3 full-time FBS supervisors 2 refrigeration maintenance (contract) Their current staffing levels are as follows. 3 casual FBSs 10 full-time FBSs 3 full-time FBS supervisors 1 refrigeration maintenance (contract) Management anticipate a 10% increase in casual FBS positions from the previous year’s staffing levels due to extra catering facilities opening and forecasted increase in demand for food and beverage supplies. A food and beverage store person at this venue is employed under the Hospitality Industry Award 2010 as Level 3, grade 2 store person. Refrigeration mechanics are on a part-time contract for 30 hours per week at a flat $30 per hour, 7 days per week. The majority of staff in this area are required in the days leading up to events when deliveries of stock are received, processed, stored and transferred to catering and other departments, and on the day of an event. White Eagle Stadium food and beverage organisational chart (condensed) White Eagle Stadium human resources organisational chart (condensed)  Task 1.1: Develop job description Job specification – position 1 Job overview Position title Catering attendants / Wait staff Mode of employment Department Reports to Date created Position summary Duties and responsibilities Organisational contribution Workplace health and safety Privacy Position review periods Job specification – position 2 Job overview Position title Food and beverage store person Mode of employment Department Reports to Date created Position summary Duties and responsibilities Organisational contribution Occupational health and safety Privacy Position review periods  Task 1.2: Develop person specification Job (person) specification – position 1 Essential skills Desirable skills Essential knowledge and experience Desirable knowledge and experience Essential personal and interpersonal qualities Desirable personal and interpersonal qualities Essential qualifications / education / training Desirable qualifications / education / training Additional notes  Job (person) specification – position 2 Essential skills Desirable skills Essential knowledge and experience Desirable knowledge and experience Essential personal and interpersonal qualities Desirable personal and interpersonal qualities Essential qualifications / education / training Desirable qualifications / education / training Additional notes  Task 1.3: Develop selection criteria Selection criteria – position 1 Position name:  Selection criteria – position 2 Position name: Task 2.1 Interview question form Position: Interview questions Desired competency / understanding / standard Rating* Overall rating for questions: Rating scale U Unsatisfactory Applicant is generally unacceptable. I Improvement needed Applicant is deficient or below standard required for the job. G Good Applicant is competent and dependable. Meets job standards. V Very good Applicant clearly exceeds position requirements. O Outstanding Applicant is recognised as being far superior to others. * Note: insert more rows if necessary to incorporate desired number of questions.  Interview question form Position: Interview questions Desired competency / understanding / standard Rating* Overall rating for questions: Rating scale U Unsatisfactory Applicant is generally unacceptable. I Improvement needed Applicant is deficient or below standard required for the job. G Good Applicant is competent and dependable. Meets job standards. V Very good Applicant clearly exceeds position requirements. O Outstanding Applicant is recognised as being far superior to others.  Task 2.2 Interview rating form Position: Contract Volunteer Candidate name: Interviewed by: 1 2 Comments Punctuality Grooming Attitude Verbal skills Interpersonal skills Listening skills Enthusiasm Motivation Leadership Rating scale: 1 = poor, does not meet requirements 2 = competent, meets requirements Overall rating (averaged from interview responses): * Photocopy this form or cut and paste into subsequent pages as many times as required. Task 3: Prepare an induction program Induction program Duration: Mode of delivery: Introduction Delivered by Documentation required Conditions of employment WHS induction Workplace environment – tour Job role