The hospitality industry is an important source of employment for many of the least skilled members of the workforce. In Australia, it is also a major user of casual labor. Situations in which casual employees are employed include those in which the employer faces high variability in labor demand and high fixed costs of labor, both for hiring and for keeping employees inactive during slow periods. Hence, the industry is characterized by significant proportions of casual staff, high casual turnover, and varying hours of work. There is always demand for the casual wait staff in Sydney.

Job Description and Responsibilities of Casual Wait Staff

Casual wait staff play a pivotal role in the delivery of high-quality service to patrons attending performances, functions, and other events at the Opera House. A range of casual staff positions exist in the Foods and Beverage Department, such as food and beverage attendant, food and beverage service assistant, bar attendant, supervisor, or any other specialist role with skill sets or a high level of experience and knowledge.

Adaptability And Availability Quality

 The main characteristics of all casual positions are adaptability and availability for a range of work functions at the Sydney Opera House, including but not limited to early mornings, evenings, and weekends. Some shifts may require more than two hours of continual work without a break or in temperature variances. For each shift, staff should ensure they have the appropriate uniform and are available to work the duration required without the requirement of doing another late shift for approval. Where possible, all shifts are of reasonable duration, and industry award entitlements are adhered to; however, peak periods may require longer shifts than originally scheduled, resulting in additional hours of work being completed only after it is mutually agreed upon. Staff may be required to perform floor duties at another Opera House venue that is near their normal Opera House workplace due to business operational requirements. 

Training and Development of Casual Wait Staff in Sydney

Over the last few years, many researchers have investigated the issues surrounding staff education, training, and turnover from a management viewpoint. To attract, retain, and commit casual staff in the hospitality industry, greater attention and research should be directed towards examining training and development in this sector.

Universities and other higher educational institutions provide valuable training and development for full-time students to gain the appropriate skills and knowledge to meet the demands of professional careers. 

Best Practices in Food and Beverage Handling for Casual Wait Staff

The goals and objectives for a casual hospitality student undertaking this program for the assessment of this competency are to develop theoretical knowledge and practical skills in safe food and beverage service. Specifically, guiding and working on developing the skills to prepare food for service, such as mise en place, slicing, preparing, and organizing dips, and performing calculations for beverage sales, volume, and serving size, while having an understanding of occupational health and safety in the workplace, especially in handling food. 

The units of competency reflect effective working relationships and communication with customers, colleagues, and supervisors, understanding and achieving the importance of team skills, time and stress management, the ability to develop confidence in oneself with regard to assertiveness and effective job sales, learning, and the recognition of the importance of career planning and job progression. 

Don't Forget To Consider Some Factors

Left unregulated, employers take advantage of the power to control casual workers and engage in actions of a legal and illegal nature, such as employing staff at a rate below the minimum wage and generally below the minimum award rates for casuals. Cases are well documented where casual staff has experienced derogatory and unsuitable treatment, including limited and casualized training, limited opportunities for job development and career progression, little or no recognition for any prior experience as a qualified chef or professional cook, a high level of sexual harassment, and being subjected to a level of discriminatory and intimidating work methods. This paper argues for the need to extend the context of the responsible management role of hospitality employers and their human resource management practices to cover the casual work ethic and the wider issues of casual employee expectations and motivation in enhancing innovation, productivity, and the quality of hospitality services perceived important to the customer.

Wrapping Up

Upon completion, the student is expected to have acquired skills in the effective handling of food and service items within the commercial food industry and gained a good, sound foundation of knowledge that will allow them to move on and be accepted by the industry as casual staff. If you are looking for a job in the hospitality industry then a permanent recruitment consultant can be a good option for you. They can help you to get your dream job without wasting your time.