Security Industry (State) Award [NSW – AN120497]€¦ · Web viewDuties include any or all of the...

Catering; Liquor and Accommodation; Restaurants (including Clubs) industries – Licensed Clubs

Scope – Detailed – State Awards

Club Employees (State) Award [AN120136 – NSW]...................................................2

Clause 1 Area Incidence and Duration..................................................................2Clause 8 Classifications........................................................................................2

Clubs Etc. Employees' Award - South East Queensland 2003 [AN140073 – Qld]8

Clause 1.5 Coverage............................................................................................8Clause 1.6 Parties Bound.....................................................................................8Clause 5 Wages and Wage Related Matters........................................................8

Club Workers' Award, 1976 [AN160082 – WA]......................................................15

Clause 3 Area......................................................................................................15Clause 4 Scope...................................................................................................15Clause 6 Definitions.............................................................................................15

Licensed Clubs Award [AN170057 – Tas]..............................................................20

Clause 6 Parties and Persons Bound..................................................................20Clause 7. Definitions..............................................................................................20

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Club Employees (State) Award [AN120136 – NSW]

Clause 1 Area Incidence and Duration

1.1 This Award shall apply to all persons employed in clubs in the State of New South Wales, excluding the County of Yancowinna, within the jurisdiction of the Club Employees (State) Industrial Committee.

This award shall not apply to employees who are covered by the Club Managers (State) Award.

1.2 This award is made pursuant to section 10 and section 17 of the Industrial Relations Act 1996 and rescinds and replaces the Club Employees (State) Award published 20 October 2000 (319 I.G. 589).

1.3 It shall take effect on and from 5 July 2004 and remain in force for a period of three years.

Clause 8 Classifications

8. CLASSIFICATIONS

8.1 Introductory Level

8.1.1 To be employed at this level employees must:

(a) have not achieved the appropriate standard of training at an Introductory Level and

(b) have worked less than a total of 10 weeks in the Club industry or in another industry where the employee performed similar work to that required by the present employer.

8.1.2 Employees at this level may be engaged as either full-time, part-time or casual.

8.1.3 Employment at this level is for a maximum of 10 weeks (less any period the employee has been performing similar work in a club or any other similar industry).

8.1.4 Where required, the employer shall provide the employee with a written statement outlining their period of employment at this level.

8.1.5 Employees shall be provided with structured training to the prescribed standard which must start within 10 weeks of the date of commencement, and be completed within 20 weeks of the date of commencement.

8.1.6 If structured training to the prescribed standard is not provided then the employee shall receive retrospective payment of the difference between the Introductory Level rate of pay and the rate of pay applicable to the work being performed.

8.1.7 A club engaging Introductory Level employees must observe the terms of the Industry Training Contract as agreed between the parties to that agreement.

8.1.8 An employer must offer assessment and training to existing employees prior to the engagement of new employees at the Introductory Level.

8.2 Level 1

8.2.1 Employees at this level essentially perform simple duties requiring minimal judgment.

8.2.2 It is recommended that employees at this level have satisfactorily completed the prescribed standard of training at Introductory Level.

8.2.3 Indicative duties include:-

general assistance to employees of a higher level, but not involving the employee in actual cooking or direct service to customers;


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general cleaning tasks;

cleaning and tidying of kitchens, food preparation and customer service areas including the cleaning of equipment, crockery and general utensils;

picking up glasses, emptying ashtrays, wiping down tables, removing plates;

assembling and preparing ingredients for cooking;

simple gardening tasks;

handling, storing and distributing goods not involving the extensive use of documents and records.

8.3 Level 2

8.3.1 Level 2 employees are required to perform work above the skills of a Level 1 employee and may be engaged in structured training at a Basic level so as to enable them to work at Level 3.

8.3.2 It is recommended that employees at this level have satisfactorily completed the prescribed standard of training at Introductory Level.


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

selling of other goods on sale;

assisting in a cellar;

undertaking general waiting duties of both food and /or beverage including cleaning of restaurant equipment, preparing tables and sideboards, taking customer orders, serving food and/ or beverage and clearing tables, and, under general supervision, greeting and seating guests;

receipt of monies, operation of cash registers, use of electronic swipe input devices;

serving from a snack bar, buffet or meal counter;

servicing rooms;

heating of pre-prepared meals and foods: preparing simple food items such as sandwiches, salads and toasted foodstuffs;

specialised non-cooking duties in a kitchen;

completion of simple documents such as stock requisitions or wastage slips;

laundry and specialised cleaning duties involving the use of specialised cleaning equipment and/or chemicals;

payment of authorised jackpots, not requiring attendance at the device nor maintenance of detailed records; operation of coin dispensing machines;

door duties, attending a cloakroom or a car park;

assists in the preparation for, and instruction in, leisure activities, attending a pool, taking of bookings;

setting up for functions; internal ordering and/or replenishment of supplies;


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performs a range of basic clerical and routine office duties such as filing, collating, photocopying, delivering messages, answering telephones, etc.;

general gardening duties, allocated building maintenance duties;

receiving, handling, storing and distributing goods not involving the control of a store or cellar;

8.4 Level 3

8.4.1 Employees at this level may have satisfactorily completed the prescribed standard of training at a Basic level or of a ATS traineeship so as to enable the employee to perform work within the scope of this level.

8.4.2 Level 3 employees are required to perform work above the skills of a Level 2 employee and may be engaged in structured training at an Advanced level so as to enable them to work at a higher level.

8.4.3 Indicative duties include:

assisting in the training of employees at a lower level by way of on the job training;

attending a boiler requiring the holding of a certificate;

operation of a range of mobile equipment requiring the holding of a certificate, including forklifts;

responsibility for the operation and routine maintenance of a TAB, Keno, or other like terminal; the sale of tickets of any kind;

responsibility for payment of jackpots and correction of minor gaming device faults;

preparing and cooking a limited range of basic food items such as breakfasts, snacks and grills;

security work requiring the holding of an appropriate licence;

reception duties which may include control of a switchboard, ticket sale etc., door or car park duties where required to assume responsibility for the application of club policy in areas such as dress, age, residence and other entry requirements;

takes classes and/or directs activities in sporting areas, health clubs, swimming pools, etc.;

cellar duties;

change box duties where required to balance a float;

general clerical or office duties such as typing, word processing, data entry, maintaining records, switchboard operation, etc.;

responsible for routine building and/or grounds maintenance but not possessing the appropriate trade qualification nor being employed as greenkeeping personnel;

driving a motor vehicle requiring the holding of a New South Wales Class 1A license;

8.5 Level 4

8.5.1 Employees at this level may have satisfactorily completed the prescribed standard of training at an Advanced level so as to enable them to perform work within the scope of this level.

8.5.2 Employees are required to perform work above and beyond the skills of a Level 3 employee.


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general cooking duties, including a la carte cookery, baking, pastry cooking or butchery not requiring an appropriate trades certificate;

full control of a cellar or store, general purchasing and stock control duties (including receipt, recording and inventory control of goods, ordering goods of a type directed by the employer from approved suppliers);

general and specialised waiting and/or drink service in a fine dining room requiring the mixing of a range of sophisticated drinks and a wide knowledge of wines;

basic direct supervision of a small group of employees in a section, department or area of a club;

general secretarial, stenographic, bookkeeping and/or clerical duties of an advanced nature, including the preparation of the payroll under supervision and may be responsible for checking and allocating work of other clerical staff;

planning, co-ordination and/or conduct of individual leisure games, promotional and/or entertainment activities;

the work of a caretaker;

planning and/or co-ordination of conferences and/or banquets;

being in charge of supervising children in designated playing and similar areas, but not possessing the appropriate trade or professional qualifications;

driving a bus requiring the holding of a New South Wales Class 1B or Class 4B licence.

8.6 Level 5

8.6.1 Employees at this level may have satisfactorily completed the prescribed standard of training at trade or the equivalent level so as to enable the employee to perform work within the scope of this level.



general or specialised cooking, baking, pastry cooking or butchering requiring an appropriate trades certificate;

supervision, training and coordination of large numbers of subordinate staff, including level 4 supervisors, in one or more sections, departments or areas of the club;

trade work appropriate to an employee’s trade including technical level maintenance of gaming devices;

preparation and maintenance of staff rosters;

responsibility and accountability for the whole operation of a safe or counting room from which change is issued to bars and poker machine change areas, rather than the mere physical movement of monies only, and including the responsibility and accountability for the safe balance and for checking the balances reported by operators of tills, change cages, TABs, Keno operations, etc.

responsibility for locking and securing the Club premises;

8.7 Level 6


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8.7.1 Employees at this level may have satisfied the training requirements of Level 5 and, where required to supervise other employees, have completed the prescribed standard of training in supervision.



specialised cooking, butchering, baking, pastry cooking; may supervise the operation of a section and/or other cooks and kitchen staff; menu planning;

control of an office and other clerical employees, responsibility for preparation and analysis of overall financial and statutory reports, budgeting; control of a substantial clerical function, such as the work of administering the payroll system of a club including knowledge, interpretation and application of complex legislative and/or award provisions and requirements; specialised purchasing duties, including evaluation of suppliers and negotiations of purchasing conditions;

substantial accounting duties where the employee is required to have or has attained all or most of the formal accountancy qualifications;

supervision, training and co-ordination of large numbers of subordinate staff (including Level 5 employees), responsibility for their efficient allocation and control; undertaking budgeting, staff costing and operational reporting; staff recruitment and induction.

8.8 Level 7

8.8.1 Employees at this level may have satisfactorily completed the prescribed standard of training at a post-trade or equivalent level so as to enable the employee to perform work within the scope of this level.



full control of one or more kitchens and/or food outlets; supervision of other qualified cooks and kitchen staff.

NB: It is not intended that any changes to the above classification levels shall result in a change to the assigned classification level of any employee engaged prior to 2 July 1999.

8.9 Fitness Instructor

8.9.1 Definition:

(a) This Clause does not relate to fitness instructors who are full-time employees.

(b) "Fitness Instructor: is an employee engaged in instructing people in either aquarobics, aerobics, pump, step aerobics, Boxing circuits, circuits, walking, cardiac class, yoga, or similar discipline.

8.9.2 Hours:

(a) An employee engaged as a fitness instructor shall be engaged for a minimum shift of 1 hour.

(b) The spread of hours for fitness instructors shall be 15 from the commencement of their first shift to the cessation of the last shift within a day.

8.9.3 Rate of Pay


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The minimum all-up rate of pay shall be as set out in Table 1 Rates of Pay (iv), (v), &(vi). No penalty or weekend payments of any type will apply. The actual hourly rate shall be negotiable on a club by club basis.


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Clubs Etc. Employees' Award - South East Queensland 2003 [AN140073 – Qld]

Clause 1.5 Coverage

1.5.1 This Award shall apply to all employees for whom rates of pay are prescribed herein in clubs, sporting associations and at premises associated with the provision of services or amenities in relation to a sport or sporting recreation (including all such employees engaged in contract catering operations conducted by, or for, a club or sporting association) for club members and registered guests and to their employees in the South-Eastern Division of Queensland.

1.5.2 The Award does not apply to persons who are appointed in writing as managers or assistant managers and are engaged for the major portion of their working time in activities associated with the control of the club's operations including the engagement and termination of employees.

1.5.3 The South-Eastern Division of Queensland shall comprise the district within the following boundaries:

Commencing at Point Danger, and bounded then by the southern boundary of the State westerly to 151 degrees of east longitude; then by that meridian of longitude bearing true north to 24 degrees 30 minutes of south latitude; then by that parallel of latitude bearing true east to the sea-coast: and then by the sea-coast southerly to the point of commencement, and all islands comprised in any State or Federal Electorate in the South-Eastern Division of Queensland.

Clause 1.6 Parties Bound

This Award is binding upon the employees as prescribed by clause 1.5 and their employers, and the Australian Liquor, Hospitality and Miscellaneous Workers Union, Queensland Branch, Union of Employees and its members.

Clause 5 Wages and Wage Related Matters

…

5.1.3 Classification levels and Award relativities

(a) Introductory - 78%

(i) Indicative experience and/or qualifications

The Introductory Wage Level shall apply to a new employee who enters the industry and who has not demonstrated the competency requirements of Wage Level 1 below.

An employee at this Wage Level will remain at this Wage Level for a maximum of 3 months while training is undertaken to allow the employee to progress to Wage Level 1:

Provided that an additional 3 months may be served at this level by mutual agreement between the employer and employee, and the Union where such employee is a Union member. Further, if any disagreement arises from the provision it shall be determined in accordance with the disputes settling clause 3.1.

(ii) Indicative level of responsibility

An employee at this Wage Level would require very regular supervision as they are a new entrant or generally have limited experience and:

works under close direction using established routines, methods and procedures with little scope for deviating from these; and

is not required to provide more than basic judgement and application of basic problem solving skills; and

Clubs Etc. Employees' Award - South East Queensland 2003 [AN140073 –Qld]

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usually operates within a work team with very limited to no authority.

(b) Wage Level 1 - 82%

Wage Level 1 employees shall include the following classifications/callings or combination thereof:

Food and Beverage Attendant Grade 1

Kitchen Attendant Grade 1

Kitchenhand

Singlehand Cook

House Attendant Grade 1

(i) Indicative duties

Wage Level 1 means an employee who is engaged in activities such as:

setting, clearing and cleaning tables and areas of plates, glasses, ashtrays etc.;

general cleaning duties within a kitchen, scullery or food preparation area, including the cleaning of cooking and general utensils and crockery used therein using chemicals commonly used in domestic applications;

general cleaning using chemicals and equipment commonly used in a domestic application such as common cleaning agents, vacuum cleaners, polishers, cloth, mop, scourering or other similar products;

assisting employees who are cooking or who are engaged on food and beverage activities not including service to customers;

assembly and preparation of ingredients for cooking;

handling, storing and distributing a variety of goods and hospitality products, including pantry items and linen;

preparation of salad ingredients and/or distribution to a buffet bar, bistro or other food outlet;

rubbish removal;

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

collection and delivery of guests personal dry cleaning and laundry, linen and associated material to and from accommodation areas; and

parking guests vehicles.

(ii) Indicative experience and/or qualifications

Progression towards an AQF 2 qualification relevant to the employer.

(iii) Indicative level of responsibility

An employee at this Wage Level would require regular supervision as they generally have limited experience and :

works under close direction using established routines, methods and procedures with little scope for deviating from these; and


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is not required to provide more than basic judgement and application of basic problem solving skills; and

usually operates within a work team with very limited authority.

(c) Wage Level 2 - 88%





Cook - Grade 1

Leisure Attendant Grade 1



selling, supplying, of a range of alcoholic and non-alcoholic beverages liquor store activities including the sale of specialised stock lines and/or takeaway liquor from a bottle shop or other liquor outlet consistent with the Liquor Act 1992 and/or employer policy;

undertaking general waiting duties of both food and/or beverages such as clearing of tables and restaurant equipment, taking orders, opening and distributing alcoholic and non-alcoholic beverages;

assisting in the cellar;

receiving and storing general and perishable goods;

receipt of monies;

operation of coin dispensing machine;

payment of authorised jackpots, not requiring attendance at the device nor maintenance of detailed records;

cooking of breakfasts, snacks and other basic meals and food items requiring regular supervision and limited experience including attending a snack bar;

driving a passenger or courtesy vehicle including operation of devices to cater for wheelchairs;

cleaning duties using specialised equipment and chemicals for more specialised purposes which for example may utilise specialist machinery or equipment which is multi-functional, uses pressure or operates at high speed and may require advanced training;

attending a shop associated with the clubs' activities, for example a golf pro shop owned and operated by the club;

undertaking routine repair work and maintenance not generally performed by a tradesperson;

an employee engaged in activities such as internal promotions; set ups for functions, basic merchandising for promotional activities; door and other minor security duties, bingo or other leisure activities and ushering for shows including taking reservations, greeting and seating guests;

acting as an assistant instructor or pool attendant including testing pools and spas, setting up equipment, distribution and care of equipment and the taking of bookings, powerboat observer; and


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assisting with the maintenance of dress standards and good order in the establishment.


Possession of an AQF 2 qualification or completion of a Traineeship at AQF 2 relevant to the employer.


An employee at this Wage Level would require general supervision and:

receives general instructions usually covering the broader technical aspects of the work; and

is subject to progress checks, but such checks are usually confined to ensuring in broad terms, satisfactory progress is being made; and

has their assignments and work reviewed on completion; and

although technically competent and well experienced, there may be occasions on which the employee will receive more detailed instructions; and

usually operates in a work team but may have specified areas of autonomy to perform a range of allocated activities and functions.

(d) Wage Level 3 - 92.4%





Cook - Grade 2




mixing a range of sophisticated drinks, such as cocktails or other beverages that consist of a number of ingredients that requires specialised knowledge in their preparation and presentation;

providing a specialist wine service, such as assisting with making wine selections, providing advice on the compatibility of different wines for menu items, developing wine lists, storing and handling wines and updating wine knowledge;

full control of a cellar or liquor store or outlet including the receipt, delivery and recording of goods within such areas;

cooking a range of meals requiring general supervision including a la carte cooking, grill cooking, deep frying and other cooking activities assigned by a higher level employee including setting up of an on-site kitchen;

receipt of monies and cash handling;

attending a wagering terminal (TAB, Keno) or similar electronic gaming terminal (poker machine), holding the appropriate license and who performs duties such as floor payouts, correction of minor gaming device faults and general machine maintenance;


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receiving, storing and distributing goods including the operation of mechanical lifting devices such as forklifts or other similar devices with possession of a recognised forklift licence;

major repair of linen and/or clothing;

dry cleaning;

supervision of laundry services;

taking/directing of classes, tours and leisure activities associated with sporting areas, health and fitness activities and swimming pools;

timekeeping of staff, general security including security of keys and supervision of dress standard maintenance and good order in the establishment, and;

supervising, training or co-ordination of employees of lower wage levels.


Possession of an AQF 2 qualification or completion of a Traineeship at AQF 2 and progress towards an AQF 3 qualification relevant to the employer.


An employee at this Wage Level would require general supervision and:

receives general instructions usually covering the broader technical aspects of the work; and

is subject to progress checks, but such checks are usually confined to ensuring in broad terms, satisfactory progress is being made; and

has their assignments and work reviewed on completion; and

although technically competent and well experienced, there may be occasions on which the employee will receive more detailed instructions; and

usually operates in a work team but may have specified areas of autonomy to perform a range of allocated activities and functions.

(e) Wage Level 4 - 100%



Bread Baker, Butcher, Cook, Dry Cleaner, Pastrycook or other apprenticeship calling

Commis Chef

Cook - Grade 3




undertaking specialised waiting duties in a fine dining room or restaurant e.g. bookings/cashier or maitre'd;


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maintaining and rotating stock and stock balancing;

engaged in a variety of trade level activities such as cooking, baking, butchering, pastrycooking and/or setting up of an on-site kitchen; and

planning, co-ordinating and implementing leisure activities for guests and patrons and supervising other leisure attendants.


Possession of an AQF 3 qualification or completion of an Apprenticeship or Traineeship at AQF 3 or equivalent (such as a City and Guilds qualification) or a qualification with an AQF Level 3 outcome or who possesses a Recognition Certificate issued in accordance with the provisions of the Vocational Education, Training and Employment Act 2000.


An employee at this Wage Level would require limited supervision and:

receives only limited instructions normally confined to a clear statement of objectives; and

has their work measured in terms of the achievement of stated objectives; and

is fully competent and very experienced in a technical sense and requires little guidance in the performance of work; and

operates with autonomy either individually or within a work team; and

leads or supervises a work team.

(f) Wage Level 5 - 110%


Cook - Grade 4

Demi Chef

Food and Beverage Supervisor



being solely responsible for supervision, training and co-ordination of gaming staff and/or food and/or beverage staff and/or house attendant employees and/or other cooks or kitchen employees in a single kitchen establishment where no Wage Level 4 or above cooks are employed.


Possession of an AQF 3 qualification or completion of an apprenticeship or traineeship at AQF 3 or equivalent (such as a City and Guilds qualification) or a qualification with an AQF Level 3 outcome or who possesses a Recognition Certificate issued in accordance with the provisions of the Vocational Education, Training and Employment Act 2000 and has progress towards an AQF 4 qualification or higher relevant to the employer.

Possession of units of competence/modules in a qualification or course of instruction in disciplines such as:

supervision; and/or

front line management; and/or


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leadership.


An employee at this Wage Level would require remote supervision and:

demonstrates understanding of a broad knowledge base incorporating some theoretical concepts;

applies solutions to a defined range of unpredictable problems; and

identifies, analyses and evaluates information from a variety of sources; and

identifies and applies skills and knowledge to a variety of contexts with some depth in some areas; and

takes responsibility for their own outputs in relation to specified human resource standards; and

provides 'hands on' supervisory direction for a work team usually on site.

(g) Wage Level 6 - 115%


Cook Grade 5 - Head Chef

Chef de Partie



an employee that has general and specialised duties including supervision or training of other kitchen staff, ordering and stock control;

solely responsible for other cooks and other kitchen employees in the kitchens.


Possession of an AQF 4 qualification or higher relevant to the employer.


An employee at this Wage Level would require remote supervision and:

demonstrates understanding of a broad knowledge base incorporating some theoretical concepts;

applies solutions to a defined range of unpredictable problems;

identifies, analyses and evaluates information from a variety of sources;

identifies and applies skill and knowledge to a variety of contexts with some depth in some areas;

takes responsibility for their own outputs in relation to specified human resource standards; and

provides 'hands on' supervisory direction for a work team usually on site.


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Club Workers' Award, 1976 [AN160082 – WA]

Clause 3 Area

This award shall have effect throughout the State of Western Australia.

Clause 4 Scope

This award shall apply to all workers employed in the callings described in Clause 21. - Wages of this award, in any club licensed to sell liquor, pursuant to the Liquor Licensing Act, 1988.

Clause 6 Definitions

Food and Beverage

(1) Food and Beverage Attendant Grade 1 means an employee who is engaged in any of the following:

(a) picking up glasses;

(b) emptying ashtrays;

(c) general assistance to food and beverage attendants of a higher grade not including service to customers;

(d) removing food plates;

(e) setting and/or wiping down tables;

(f) cleaning and tidying of associated areas.

(2) Food and Beverage Attendant Grade 2 means an employee who has not achieved the appropriate level of training and who is engaged in any of the following:

(a) supplying, dispensing or mixing of liquor including the sale of liquor from the bottle department;

(b) assisting in the cellar or bottle department;

(c) undertaking general waiting duties of both food and/or beverage including cleaning of tables;

(d) receipt of monies;

(e) attending a snack bar;

(f) engaged on delivery duties.

(3) Food and Beverage Attendant Grade 3 means an employee who has the appropriate level of training and is engaged in any of the following:


(b) assisting in the cellar or bottle department, where duties could include working up to four hours per day (averaged over the relevant work cycle) in the cellar without supervision;

(c) undertaking general waiting duties of both food and liquor including cleaning of tables;

(d) receipt and dispensing of monies;

(e) engaged on delivery duties; or

Club Workers' Award, 1976 [AN160082 – WA]15

(f) in addition to the tasks performed by a food and beverage attendant grade 2 the employee is also involved in:

(i) the operation of a mechanical lifting device; or

(ii) attending a wagering (e.g. TAB) terminal, electronic gaming terminal or similar terminal.

Food and Beverage

(1) Food and Beverage Attendant Grade 1 means an employee who is engaged in any of the following:

(a) picking up glasses;

(b) emptying ashtrays;

(c) general assistance to food and beverage attendants of a higher grade not including service to customers;

(d) removing food plates;

(e) setting and/or wiping down tables;

(f) cleaning and tidying of associated areas.

(2) Food and Beverage Attendant Grade 2 means an employee who has not achieved the appropriate level of training and who is engaged in any of the following:


(b) assisting in the cellar or bottle department;

(c) undertaking general waiting duties of both food and/or beverage including cleaning of tables;

(d) receipt of monies;

(e) attending a snack bar;

(f) engaged on delivery duties.

(3) Food and Beverage Attendant Grade 3 means an employee who has the appropriate level of training and is engaged in any of the following:


(b) assisting in the cellar or bottle department, where duties could include working up to four hours per day (averaged over the relevant work cycle) in the cellar without supervision;

(c) undertaking general waiting duties of both food and liquor including cleaning of tables;

(d) receipt and dispensing of monies;

(e) engaged on delivery duties; or

(f) in addition to the tasks performed by a food and beverage attendant grade 2 the employee is also involved in:

(i) the operation of a mechanical lifting device; or


(ii) attending a wagering (e.g. TAB) terminal, electronic gaming terminal or similar terminal.

(g) and/or means an employee who is engaged in any of the following:

(i) full control of a cellar or liquor store (including the receipt, delivery and recording of goods within such an area);

(ii) mixing a range of sophisticated drinks;

(iii) supervising food and beverage attendants of a lower grade;

(iv) taking reservations, greeting and seating guests;

(v) training food and beverage attendants of a lower grade.

(4) Food and Beverage Attendant (Tradesperson) Grade 4 means an employee who has completed an apprenticeship in waiting or who has passed the appropriate trade test and as such carries out specialised skilled duties in a fine dining room or restaurant.

(5) Food and Beverage Supervisor means an employee who has the appropriate level of training including a supervisory course and who has the responsibility for supervision, training and co-ordination of food and beverage staff, or stock control for a bar or series of bars.

(6) Liquor Service Employee means a person employed to sell or dispense liquor in bars and/or bottle departments or shops and includes a cellar employee.

Kitchen

(7) Kitchen Attendant Grade 1 means an employee engaged in any of the following:

(a) general cleaning duties within a kitchen or food preparation area and scullery, including the cleaning of cooking and general utensils used in a kitchen and restaurant;

(b) assisting employees who are cooking;

(c) assembly and preparation of ingredients for cooking; or

(d) general pantry duties.

(8) Kitchen Attendant Grade 2 means an employee who has the appropriate level of training, and who is engaged in specialised non-cooking duties in a kitchen or food preparation area, or supervision of kitchen attendants.

(9) Kitchen Attendant Grade 3 means an employee who has the appropriate level of training including a supervisory course, and has the responsibility for the supervision, training and co-ordination of kitchen attendants of a lower grade.

(10) Cook Grade 1 means an employee who carries out cooking of breakfasts and snacks, baking, pastry cooking or butchering.

(11) Cook Grade 2 means an employee who has the appropriate level of training and who performs cooking duties including baking, pastry cooking or butchering.

(12) Cook (Tradesperson) Grade 3 means a “commi chef” or equivalent who has completed an apprenticeship or who has passed the appropriate trade test, and who is engaged in cooking, baking, pastry cooking or butchering duties.

(13) Cook (Tradesperson) Grade 4 means a “demi chef” or equivalent who has completed an apprenticeship or has passed the appropriate trade test and who is engaged to perform general or specialised cooking,


butchering, baking or pastry cooking duties and/or supervises and trains other cooks and kitchen employees.

(14) Cook (Tradesperson) Grade 5 means a “chef de partie” or equivalent who has completed an apprenticeship or has passed the appropriate trade test in cooking, butchering, baking or pastry cooking and has completed additional appropriate training who performs any of the following:

(a) general and specialised duties including supervision or training of other kitchen staff;

(b) ordering and stock control; or

(c) solely responsible for other cooks and other kitchen employees in a single kitchen establishment.

Guest Service

(15) Guest Service Grade 1 means an employee who performs any of the following:

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

(b) the collection and delivery of guests personal dry cleaning and laundry, linen and associated materials to and from accommodation areas;

(c) performs general cleaning duties; or

(d) parking guest cars.

(16) Guest Service Grade 2 means an employee who has not achieved the appropriate level of training and who is engaged in any of the following:

(a) servicing accommodation areas and cleaning thereof;

(b) receiving and assisting guests at the entrance to the establishment;

(c) driving a passenger vehicle or courtesy bus;

(d) transferring guests baggage to and from rooms;

(e) assisting in the dry cleaning process;

(f) cleaning duties using specialised equipment and chemicals; or

(g) providing butler services such as food, beverage and personalised guest service.

(17) Guest Service Grade 3 means an employee who has the appropriate level of training and who is engaged in any of the following:

(a) supervising guest service employees of a lower grade;

(b) providing butler services such as food, beverage and personalised guest service;

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

(d) dry cleaning.

(18) Guest Service Grade 4 means an employee who has completed an apprenticeship or who has passed the appropriate trade test or otherwise has the appropriate level of training to perform the work of a tradesperson in dry cleaning, tailoring or as a butler.


(19) Guest Service Supervisor means an employee with the appropriate level of training including a supervisory course, who supervises, trains and co-ordinates the work of employees engaged in a housekeeping department.

Security

(20) Doorperson/Security Officer Grade 1 means a person who assists in maintenance of dress standards and good order at an establishment.

(21) Timekeeper/Security Officer Grade 2 means a person who is responsible for timekeeping of staff, for the security of keys, for the checking in and out of delivery vehicles and/or for the supervision of doorperson/security officer grade 1 personnel.

Stores and other activities

(22) Storeperson Grade 1 means an employee who receives and stores general and perishable goods and cleans the store area.

(23) Storeperson Grade 2 means an employee who, in addition to the duties for a storeperson grade 1, may also operate mechanical lifting equipment such as a fork-lift and/or who may perform duties of more complex nature.

(24) Storeperson Grade 3 means an employee who has the appropriate level of training and who:

(a) implements quality control techniques and procedures; and

(b) understands and is responsible for a stores/warehouse area or a large section of such an area; and

(c) has a highly developed level of interpersonal and communications skills; and

(d) is able to supervise and provide direction and guidance to other employees including the ability to assist in the provision of on-the-job training and induction; and

(e) exercises discretion within the scope of this grade; and

(f) may exercise skills attained through the successful completion of an appropriate warehousing certificate; and

(g) may perform indicative tasks at this level such as:

(i) liaising with management, suppliers and customers with respect to stores operations;

(ii) detailing and co-ordinating activities of other storepersons and acting in a leading hand capacity for in excess of ten storepersons;

(h) maintaining control registers including inventory control and being responsible for preparation and reconciliation of regular reports or stock movements, dispatches, etc;

(i) supervises the receipt and delivery of goods, records, outgoing goods, responsible for the contents of a store.


Licensed Clubs Award [AN170057 – Tas]

Clause 2 Scope

This award is established in respect of Clubs and Unlicensed Club Permits licensed under the Liquor and Accommodation Act 1990.

Clause 6 Parties and Persons Bound

Unless otherwise specified, this award shall have application to and be binding upon:

(a) all employers (whether members of a Registered Organisation or not) who are engaged in the industry specified in Clause 2 - Scope;

(b) all employees (whether members of a Registered Organisation or not) for whom classifications appear in this award and who are employed in the industry specified in Clause 2 - Scope;

(c) the following organisation of employees in respect of whom award interest has been determined:

the Australian Liquor, Hospitality and Miscellaneous Workers Union - Tasmanian Branch, and the officers of that organisation and their members who are employed in the industry specified in Clause 2 - Scope;

(d) the following organisations of employers in respect of whom award interest has been determined:

(i) the Registered Clubs of Tasmania Co-operative Society Limited, and the officers of that organisation and their members who are employed in the industry specified in Clause 2 - Scope;

(ii) the Tasmanian Chamber of Commerce and Industry Limited.

Clause 7. Definitions

(a) Introductory/Entry Level

‘Introductory/Entry Level’ shall mean a worker who enters the industry and is unable to meet the competency requirements of Grade 1 will remain in this level for a maximum of 494 hours. Provided that an additional 494 hours may be served at this level by mutual agreement between the employer and employee, and the union where such an employee is a union member. Further, if any disagreement arises from this provision it shall be determined in accordance with the disputes settling clause of this award.

(b) Hospitality (Food And Beverage/Kitchen)

‘Hospitality Service Grade 1' shall mean an employee with at least 494 hours experience carrying our a broad range of functions at this level.

Duties include any or all of the below listed duties which are indicative of this grade, under supervision:

cleaning and tidying of kitchen food preparation or customer services areas, including the cleaning of equipment, crockery and general utensils, as well as general cleaning duties in and around the employer's premises;

assembly and preparation of ingredients for cooking including preparation of takeaway foodstuffs;

handling, storing and distributing goods, including pantry items;


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

providing general assistance to employees of a higher grade.

Shall not include service to customers.

PROVIDED that the following categories of employees, who would ordinarily be classified as Hospitality Service Grade 2, may perform the duties of Grade 2 under close supervision, and be paid as Hospitality Service Grade 1, to achieve the competency levels of Hospitality Service Grade 2:

- An employee without previous experience in the relevant duties at Hospitality Service Grade 2 shall remain in this grade for a maximum of 60 hours actual service; or

- An employee with at least one years experience performing the relevant duties in Grade 2 and who has not been employed performing such duties in the immediately preceding two years or an employee with the appropriate level of training without previous industry experience performing the relevant duties in Grade 2 shall remain on this level for a maximum of 30 hours.

PROVIDED ALWAYS that this progression shall only apply to employees engaged to perform duties at Hospitality Service Grade 2.

‘Hospitality Service Grade 2' shall mean an employee who has the appropriate level of training, undertaking functions at a level of complexity greater than Grade 1 and as applicable has completed the required service at Hospitality Service Grade 1.

Shall competently undertake any or all of the below listed duties under routine supervision and shall be responsible for ensuring the quality and accuracy of their own work but may be still training in aspects of the duties.

Duties include any of the following:

heating prepared meals and/or preparing simple food items, such as sandwiches and salads;

cooking of breakfasts and snacks, baking pastry, cooking or butchering;

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, and under general supervision the greeting and seating of guests;

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

assisting in the cellar;

receipt of monies;

receiving, storing and distributing goods;

engaged in delivery duties;

‘Hospitality Service Grade 3' shall mean:

An employee who has the appropriate level of training undertaking functions at a level of complexity greater than Grade 2;

Shall competently undertake any or all of the below duties with little or no supervision.

Duties include any of the following:Licensed Clubs Award [AN170057 – Tas]

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undertaking general waiting duties of both food and liquor service including supplying, dispensing or mixing of liquor;

non-cooking kitchen duties of a specialised nature;

cooking duties including baking, pastry cooking or butchery;

as Hospitality Service Grade 2 who is involved in the operation of mechanical lifting device or attending TAB terminal;

taking reservations, greeting and seating guests;

full control of a cellar or liquor store (including the receipt, delivery and recording of goods within such an area);

mixing a range of sophisticated drinks;

may provide guidance, supervision and training to employees at this or lower grades.

‘Hospitality Service Grade 4' shall mean an employee who has completed an apprenticeship or who has passed the appropriate trade test.


cooking (known as a Commis Chef), baking, pastry cooking or butchering;

specialised skilled duties in a fine dining room or restaurant.


An employee who has completed an apprenticeship or who has passed the appropriate trade test and appropriate additional training;

Shall be engaged in the supervision and training of other employees including the development of on-the-job training for other employees.


general or specialised cooking (known as Demi Chef), butchering, baking or pastry cooking and/or supervises and trains other cooks and kitchen employees;

supervision, training and co-ordination of food and beverage staff or stock control for a bar or series of bars.


An employee who has completed the appropriate level of trade and post-trade training;

Shall supervise, co-ordinate and/or train other kitchen staff.


cooking (known as a Chef de Partie), baking, pastry cooking or butchering who carries out the ordering and stock control.

Shall also include a cook solely responsible for other cooks and employees in a single kitchen establishment.

(c) General Service (Including Guest And Leisure)


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‘Guest Service Grade 1' shall mean an employee undertaking the appropriate level of training with at least three months experience undertaking a broad range of functions at a level higher than that prescribed for the introductory level employee.


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

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

performs general cleaning duties (not in accommodation areas);

parking guest cars;

STORE PERSON - receives and stores general and perishable goods including cleaning of stores area.

PERSON NOT OTHERWISE CLASSIFIED - included within this grade shall be any employee for which no specific grade exists in this award.

‘Guest Service Grade 2' shall mean:

An employee undertaking the appropriate level of training;

Undertake a range of functions with little or no supervision.


servicing accommodation areas and cleaning thereof;

receiving and assisting guests at the entrance to the establishment;

transferring guests' baggage to and from rooms;

driving a passenger or courtesy vehicle;

providing butler services, basic food or beverage service and personalised guest service;

assists in the maintenance of dress standards and good order at the establishment;

HANDY PERSON - routine repair work and maintenance in and about the establishment.

STORE PERSON - store duties outlined at Grade 1 and in addition may also operate a mechanical lifting equipment such as a forklift and/or may perform duties of a more complex nature.

‘Guest Service Grade 3' shall mean:


Shall competently undertake any or all of the below listed duties with little or no supervision or is carrying out duties at Grade 1 or 2 and is responsible for the training and supervision of other employees at lower grades.



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providing butler services, basic food or beverage service and personalised guest service;

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

dry-cleaning;

timekeeping of staff, security of keys, checking in and out of delivery vehicles.

‘Greenkeeper Grade 1' shall mean:

a greenkeeper or gardener who attends and maintains a garden; and/or

cares for the alignment, maintenance and satisfactory condition of all sporting and playing areas and may be required to operate machinery or equipment and carry out minor repairs and maintenance thereto.

‘Greenkeeper Grade 2' shall mean:

A greenkeeper or gardener employee with the appropriate level of training undertaking functions at a level of complexity greater than Grade 1; and

Shall competently undertake any or all of the duties outlined at Grade 1 with little or no supervision and may assist in the training and supervision of other employee/s. A non-trade greenkeeper, working alone shall be included at this grade.

‘Greenkeeper Grade 3' shall mean a gardener or greenkeeper who has completed an apprenticeship or who has passed the appropriate trade test.

‘Greenkeeper Supervisor' shall mean:

A tradesperson, greenkeeper known as a Supervisor, Curator or Superintendent - in charge, who is responsible for the operation of an area and in charge of the greenkeeping or gardening area where more than one greenkeeper is employed;

An advanced skill and/or supervisory course will have been completed.

(d) Administrative (Including Front Office)

‘Clerical Grade 1' shall mean:

An employee undertaking the appropriate level of training with at least three months experience;

Shall competently undertake any or all of the below listed duties under direct supervision and will exercise minimal discretion:

basic clerical and routine office duties including collating, filing, photocopying, delivering messages and typing and data processing.

‘Clerical Grade 2' shall mean:


Carries out routine and repetitive functions, speed, accuracy and reliability expected. Limited decision making, may have responsibility for guidance of Grade 1 personnel and juniors. Calculations of moderately complex nature.

Eg. Shorthand Typist, Switchboard Attendant (solely engaged), Telex Operator, Despatch Clerk, Production Clerk, Punch Card Operator, Verifier, Accountant Machine Operator.


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‘Clerical Grade 3' shall mean an employee who has the appropriate level of training and who performs any of the following:

operates adding machines, switchboard, paging system, telex machine, typewriter and calculator;

uses knowledge of keyboard and function keys to enter and retrieve data through computer terminal;

copy types at 25 words per minute with 98 percent accuracy;

maintains mail register and records;

- maintains established paper-based filing/records system in accordance with set procedures including creating and indexing new files, distributing files within the organisation as requested, monitoring file locations;

- transcribes information into records, completes forms, takes telephone messages;

acquires and applies a working knowledge of office or sectional operating procedures and requirements;

- acquires and applies a working knowledge of the organisation’s structure and personnel in order to deal with inquiries at first instance, locates appropriate staff in different sections, relays internal information, responds to or redirects inquiries, greets visitors;

keeps appropriate records;

- sorts, processes and records original source financial documents (eg. invoices, cheques, correspondence) on a daily basis; maintains and records petty cash, prepares bank deposits and withdrawals and does banking;

and who has the appropriate level of training and also performs any of the following:

- operates computerised radio telephone equipment, micro/personal computer, printing devices attached to personal computer, dictaphone equipment, typewriters;

- produces documents and correspondence using knowledge of standard formats, touch types at 40 words per minutes with 98 percent accuracy, audio types;

- uses one or more software application package(s) developed for a micro/personal computer to operate and populate a database, spreadsheet/worksheet to achieve a desired result; graph previously prepared spreadsheet; use simple menu utilities of personal computer;

- follows standard procedures or template for the preceding functions using existing models/fields of information. Creates, maintains and generates simple reports;

- uses a central computer resource to an equivalent standard;

uses one or more software package(s) to create, format, edit, proof read, spell check, correct, print and save text documents, eg. standard correspondence and business documents;

takes shorthand notes at 70 words per minutes and transcribed with 95 percent accuracy;

arranges travel bookings and itineraries, makes appointments, screens telephone calls, follows visitor protocol procedures, establishes telephone contact on behalf of executive;

applies a working knowledge of the organisation’s products/services, function, locations and clients;


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- responds to and acts upon most internal/external inquiries from own function area;

uses and maintains a computer-based record management system to identify, access and extract information for internal sources;

- maintains circulation, indexing and filing systems for publications, reviews files, closes files, archives files;

maintains financial records and journals, collects and prepares time and wage records; prepares accounts queries from debtors; posts transactions to ledgers.

‘Clerical Supervisor' shall mean:

An employee undertaking the appropriate level of training which requires a technical (may including accounting degree) and/or supervisory training;

Shall undertake a broad range of clerical functions including the total range of clerical and administrative functions utilising advance skills with little or no supervision and will supervise and be accountable for the work of other clerical employees and for the assessment and/or delivery of on-the-job training of other employees. Will include a professionally qualified accountant and chief clerk total responsibility for administration of an office.


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Security Industry (State) Award [NSW – AN120497]€¦ · Web viewDuties include any or all of the...

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