I would determine whether some of the staff could be transferred to the food

preparation area rather than the serving. I would review all staff and level of

qualifications before considering transfers. If transfers are not possible then I would

consider possible redundancies and recruitment to find qualified staff that want to

work in the required sectors.

Strategies to deal with excesses and shortages might include but are not limited to:

o the recruitment of additional food preparation staff

o increasing the hours of food preparation staff to meet shortages

o offering food preparation staff the opportunity to work overtime to meet

shortages

o offering part-time or casual food preparation staff full-time positions to meet

shortages

o transferring serving staff to food preparation

o transferring excess serving staff to other branches/ locations where shortages

exist

o reviewing the skills/ qualifications of serving staff that are not currently being

used to see if they are able to meet shortages in food preparation staff

o retraining serving staff so that they gain the skills to work in areas where there

are shortages

o promoting suitably skilled serving staff to meet shortages

o introducing retention strategies to stop food preparation staff leaving the

organisation

o making excess serving staff redundant