AN140031 – Boarding House Employees Award - State (Excluding South-East Queensland) 2003

AN140031 – Boarding House Employees Award - State (Excluding South-East Queensland) 2003

PART 5 - WAGES AND WAGE RELATED MATTERS

5.1 DEFINITION OF CLASSIFICATIONS

5.1.1 "Hospitality Services Grade 1" means:

(a) an employee who has not achieved the appropriate level of training and who is primarily engaged in one or more of the following:

(i) cleaning, tidying and general assistant of kitchen, food preparation, customer service areas, including the cleaning of equipment, crockery and general utensils;

(ii) assembly and preparation of ingredients for cooking;

(iii) handling, storing and distributing goods, including pantry items and linen;

(iv) setting and/or wiping down tables, removing food plates, emptying ashtrays and picking up glasses;

(v) assisting employees who are cooking;

(vi) general cleaning duties;

(vii) providing general assistance to employees of a higher grade not including cooking or direct service to customers;

(viii) laundry and/or linen duties which may include minor repairs to linen or clothing such as buttons, zips, seams, and working with flat materials;

(ix) the collection and/or delivery of guests' personal dry-cleaning and laundry, linen and associated materials to and from accommodation areas;

(x) parking guests cars;

(xi) any other employee for which no specific classification exists in this Award and who has had more than 3 months service with the employer.

5.1.2 "Hospitality Services Grade 2" means:

(a) an employee who has not achieved the appropriate level of training and who is primarily engaged in one or more of the following:

(i) receiving, storing and distributing goods;

(ii) servicing accommodation areas and cleaning thereof;

(iii) tray service to guests' rooms;

(iv) transferring guests' baggage and/or property;

(v) driving a passenger vehicle or courtesy bus;

(vi) providing butler service, basic food and beverage services with personalised guest services;

(vii) assisting in dry-cleaning process;

(viii) cleaning duties using specialised equipment and chemicals;

(ix) Handyperson, being a person who is not a tradesperson and whose duties include the performance of routine repair work and maintenance in and about the employer's premises and other general duties such as pool, garden, etc.;

(x) Security Officer; or

(b) means an employee who is primarily engaged in one or more of the following:

(i) preparing and/or cooking a limited range of basic food items such as breakfasts, grills and snacks and a cook employed alone;

(ii) undertaking general waiting duties in a restaurant of food and/or beverages, including cleaning of restaurant equipment, preparing tables and sideboards, taking customer orders, serving food and/or beverages and clearing tables;

(iii) supplying, dispensing or mixing of liquor, including cleaning of area and equipment, preparing the bar for service, taking orders and serving drinks;

(iv) taking reservations, greeting and seating guests, taking telephone orders;

(v) assisting in the cellar;

(vi) receipt of monies;

(vii) attending a snack bar, buffet or meal counter;

(viii) attending in a coffee shop or espresso bar;

(ix) attending in a shop; or

(i) acts as an assistant instructor;

(ii) does basic testing;

(iii) is responsible for setting up, distribution and care of equipment;

(iv) takes bookings and works at the front desk of a leisure facility;

(v) provides information to guests on leisure activities and facilities;

(vi) is a Pool attendant;

(vii) tests pools and spa waters for optimal levels;

(viii) is a powerboat observer;

(ix) Childminding attendant (Unqualified).

5.1.3 "Hospitality Services Grade 3" means:

(a) an employee who has the appropriate level of training and who is primarily engaged in one or more of the following:

(i) undertaking general waiting duties of both food and/or beverages, including cleaning of restaurant equipment, preparing tables and sideboards, taking customer orders, serving food and/or beverages and clearing tables;

(ii) supplying, dispensing or mixing of liquor, including cleaning of bar area and equipment, preparing the bar for service, taking orders and serving drinks;

(iii) assisting in the cellar;

(iv) receipt of monies;

(v) taking reservations, greeting and seating guests and taking telephone orders;

(vi) receiving, storing and distributing goods;

(vii) training, co-ordination and supervision of employees of lower grades;

(viii) major repair of linen and/or clothing including basic tailoring and major alterations and refitting;

(ix) dry-cleaning;

(x) Handyperson, being a person who is not a tradesperson and whose duties include the performance of routine repair work and maintenance in and about the employer's premises and other general duties such as pool, garden, etc.;

(xi) providing butler services, basic food and beverage services with personalised guest services; or

(b) means a person who has the appropriate level of training and who is engaged in any of the following:

(i) takes classes;

(ii) directs leisure activities such as in sporting areas, health clubs and swimming pools;

(iii) leads tours, and/or group activities;

(iv) developing or implementing activities for individuals or group of guests;

(v) Childminding attendant; or

5.1.4 "Hospitality Services Grade 4" means:

(a) an employee who has the appropriate level of training and who is primarily engaged in one or more of the following:

(i) undertaking general cooking duties, including a la carte cooking, baking, pastry cooking;

(ii) full control of a cellar, including stock control and ordering, including the receipt, delivery and re-ordering of goods within such area;

(iii) designing and mixing a range of sophisticated cocktails and other drinks, including stocktaking and ordering of stock;

(iv) a Grade 3 employee supervising, training and co-ordinating employees of Grade 3 and below; or

(b) means a person who has the appropriate level of training, who plans and co-ordinates housekeeping activities, leisure activities and/or organises activity programmes and may supervise other housekeeping and/or leisure attendants at Grade 3 and below.

5.1.5 "Hospitality Services Grade 5" means:

(a) an employee who has completed an apprenticeship or who has passed the appropriate trade level test and who is engaged in general cooking duties including a la carte, baking, pastrycooking duties, butcher; or

(b) a Grade 4 employee supervising, training and co-ordinating employees of Grade 4 level and below.

5.1.6 "Hospitality Services Grade 6" means:

(a) an employee who has the appropriate trade level of training and who is primarily engaged in one or more of the following:

(i) solely responsible for other cooks and other kitchen employees in a single kitchen establishment where no other trade qualified cooks are employed;

(ii) supervising, training and co-ordinating food and beverage staff including maintenance of service and operational standards, preparation of operational reports and staff rostering; or

(b) general or specialised cooking duties including the training and supervision of other cooks and kitchen staff.

5.1.7 "Appropriate level of training" means:

(a) completion of a training course deemed suitable according to guidelines issued through Tourism Training Australia for that particular classification. Such course to be accredited by the Australian Hospitality Review Panel;

(b) that the employee's skills have been assessed to be at least the equivalent of those attained through the suitable course described in clause 5.1.7(a), such assessment to be undertaken by a qualified skills assessor; or