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Catering; Liquor & Accommodation; Restaurants (including Clubs) industriesLiquor & Accommodation Comparison – Federal Awards – Scope: Detailed

The Hospitality Industry – Accommodation, Hotels, Resorts and Gaming Award 1998 [AP783479CRV]..............................................................................................................................2

5. Where and who the award covers.......................................................................................26. Who is bound by this award?..............................................................................................3Declaration - Victoria...................................................................................................................33. Definitions............................................................................................................................541. Definitions..........................................................................................................................11

Accommodation, Cafes and Restaurants Industry Sector – Minimum Wage Order – Victoria 1997 [AP767284]............................................................................................................15

4. Application.........................................................................................................................156. Classifications....................................................................................................................15

Liquor and Allied Industries Catering, Cafe, Restaurant, Etc. (Australian Capital Territory) Award 1988 [AP787016CRA]......................................................................................................21

6. Where and to whom does the award apply.......................................................................215. Who is bound by the award...............................................................................................21Declaration – Australian Capital Territory..................................................................................219. Definitions..........................................................................................................................21

Liquor Industries Hotels, Hostels, Clubs and Boarding Establishments etc. (Australian Capital Territory) Award, 1998 [AP787017CRA].......................................................................25

3. Who the award covers.......................................................................................................25Declaration - A.C.T....................................................................................................................2511. Definitions......................................................................................................................25

Liquor Trades Hotels (Australian Capital Territory) Award, 1998 [AP787018]......................305. Where and who the award covers.....................................................................................306. Who is bound by the award...............................................................................................303. Definitions..........................................................................................................................30

Motels, Accommodation and Resorts Award 1998 [AP787952CRV]......................................366. Coverage of award............................................................................................................36Declaration - Victoria.................................................................................................................364. Definitions..........................................................................................................................38

Hotels, Motels, Wine Saloons, Catering, Accommodation, Clubs and Casino Employees (Northern Territory) Award 2002 [AP812953CRN]....................................................................43

6. Where and whom the award covers..................................................................................437. Who is bound by this award..............................................................................................43Declaration – Northern Territory................................................................................................434. Definitions..........................................................................................................................4439. Classification structure and wage rates - Gaming staff.....................................................48

Liquor and Accommodation Industry – Hotels, Resorts and Gaming – (Managerial Staff) – Award 2003 [AP821899]..............................................................................................................49

5. Locality...............................................................................................................................494. Who is bound by this award..............................................................................................497. Relationship to other awards.............................................................................................498. Definitions..........................................................................................................................50

As at 10 July 2008 of 51

The Hospitality Industry – Accommodation, Hotels, Resorts and Gaming Award 1998 [AP783479CRV]

5. WHERE AND WHO THE AWARD COVERS

5.1 Where does the award apply?

The award applies in:

Victoria;

Tasmania;

New South Wales; and

the South East Division of Queensland.

5.2 Who does the award apply to?

This award relates to the industry of persons employed in any capacity whether full-time, regular part-time or casual in hotels, resorts, casinos, taverns, wine saloons, wine and spirit merchants retailing to the general public and other retail licensed establishments in or in connection with accommodation, with the selling of drinks, preparing and serving food and drinks, cleaning and attending to the premises and all other services associated therewith.

[NOTE: Part A of this Award does not apply to front office and clerical employees in the South Eastern Division of Queensland].

5.2A Despite subclauses 5.1 and 5.2, and paragraph 6.1.2 of this award , this award does not apply to:

5.2A.1 an employer in respect to work performed pursuant to any contract entered into between the employer and the Sydney Organising Committee for the Olympic Games (SOCOG) or the Sydney Paralympic Organising Committee Pty Ltd (SPOC) or any person acting on behalf of SOCOG or SPOC; and/or

5.2A.2 any employee of such employer,

in respect to work covered by the Sydney Olympic and Paralympic Games 2000 (State) Award made by the Industrial Relations Commission of New South Wales on 28 January 1999 in matter No. IRC 6387 of 1998 during the period of operation of that award [see clause 28, Area, Incidence and Duration of that award] except in relation to superannuation.

5.2B Despite subclauses 5.1 and 5.2, and paragraph 6.1.2 of this award, this award does not apply to:

5.2B.1 the following employers:

Wynyard Properties Pty Limited t/as All Seasons Premier Menzies Hotel;

Tourism Asset Holdings Limited t/as Novotel Darling Harbour, Ibis Darling Harbour, Grand Mercure Apartments Darling Harbour;

Thakral Operations Pty Limited t/as Novotel Brighton Beach; and

Thakral Operations Pty Limited t/as Novotel Northbeach; and/or

5.2B.2 any employee of an employer referred to in subclause 5.2B.1,

in respect to work covered by the Accor Asia Pacific (Sydney Olympics and Paralympics Games 2000) (State) Interim Award made by the Industrial Relations Commission of New South Wales on 12 September 2000 in matter No. IRC 4532 of 2000 during the period of operation of that award which is on and from 15 September 2000 to 5 October 2000 inclusive.

The Hospitality Industry - Accommodation, Hotels, Resorts and Gaming Award 1998 [AP783479CRV]

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5.3 Definition of South East Queensland

The South-Eastern Division of Queensland commences at Point Danger, and is bound by the southern boundary of the State westerly to 151 degrees of east longitude; by that degree of longitude bearing true north to 24 degrees 30 minutes of south latitude; by that parallel of latitude bearing true east to the sea coast; and thence 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.

6. WHO IS BOUND BY THIS AWARD?

6.1 This award binds:

6.1.1 the Australian Liquor, Hospitality and Miscellaneous Workers Union, its Federal and State officers, and its members; and

6.1.2 the Australian Hotels Association, its Federal and State officers, and its members; and:

the employers specified in Schedule A;

establishments of the type listed in clause 5 owned by the companies specified in schedule A;

employers that employ employees who:

work in any establishment specified in schedule A; and

work at the tasks of the type listed in clause 5; and

Do the work of any classification set out in clauses 3, 19 and 41 of this award.

6.2 The award applies to the employees of the employers identified above, whether members of the Australian Liquor, Hospitality and Miscellaneous Workers Union or not.

. . .

DECLARATION - VICTORIA[Common rule declared by PR952641 from 01Jan05]

Further to the decision issued by the Commission on 18 October 2004 [PR952542] and pursuant to ss.141 and 493A of the Workplace Relations Act 1996 (the Act), the Commission makes the following declaration for a common rule award:

1. In this Declaration:

1.1 the award means The Hospitality Industry - Accommodation, Hotels, Resorts and Gaming Award 1998, as varied from time to time;

1.2 employees means employees in the industry who perform work of a kind that is covered by the award;

1.3 employers means employers who employ employees;

1.4 the industry means the industry and/or industrial pursuits in hotels, resorts, casinos, taverns, wine saloons, wine and spirit merchants retailing to the general public and other retail licensed establishments in or in connection with accommodation, with the selling of drinks, preparing and serving food and drinks, cleaning and attending to the premises and all other services associated therewith.

2. That save for and subject to the matters referred to in clauses 4 to 7 below, the whole of the terms of the award, as varied from time to time, except those specified in clause 3 below, shall be:

2.1 a common rule for the industry in Victoria and known as the Accommodation, Hotels, Resorts and Gaming Victorian Common Rule Declaration 2005;


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http://www.airc.gov.au/alldocuments/PR952542.htm


2.2 binding on all employers in respect of the employment by them of employees;

2.3 binding on all employees; and

2.4 binding on the Liquor, Hospitality and Miscellaneous Union and registered organisations respondent to the award.

3. The following clauses of the award are not included in the Accommodation, Hotels, Resorts and Gaming Victorian Common Rule Declaration 2005:

3.1 clause 4 - Date the award starts;

3.2 clause 5 - Where and who the award covers; and

3.3 clause 6.1.2 of clause 6 - Who is bound by this award.

4. Subject to 4.1 to 4.5 below, all provisions in the Accommodation, Hotels, Resorts and Gaming Victorian Common Rule Declaration 2005 are to operate from 1 January 2005.

4.1 With respect to annual leave, only periods of annual leave commencing on or after 31 January 2005 attract leave loading.

4.2 With respect to redundancy payments for employees of employers who have fewer than 15 employees, only service on or after 1 January 2005 is to be taken into account for the purpose of calculating service.

4.3 With respect to redundancy payments for employees of employers who have 15 employees or more, only service on or after 1 January 2004 is to be taken into account for the purpose of calculating service. [Note: the agreement in respect of this issue is without prejudice to the position a party may put in roping-in proceedings.]

4.4 Any accident make-up pay clause is to apply in relation to any injury on or after 3 August 2004.

4.5 The wages clauses (including all allowances and penalty payments) are to commence operation from the first pay period on or after Monday, 3 January 2005 provided that in all cases the wages clauses commence operation no later than 5 January 2005.

5. The Accommodation, Hotels, Resorts and Gaming Victorian Common Rule Declaration 2005 shall not apply to employers respondent by any means to any other award of the Commission in respect of the employment by them of employees covered by that award.

6. This declaration shall not apply to a person with a disability who is eligible for a Disability Support Pension and who is employed by a supported employment service that receives funding under the Disability Services Act 1986 (Cth) to provide support for that person. [See Note 1 below.]

7. An employer who is making superannuation contributions into a complying superannuation fund, within the meaning of the Superannuation Industry (Supervision) Act 1993 (Cth), on behalf of an employee covered by this declaration, prior to the date of effect of this declaration is exempt from any provision in the award which specifies the fund or funds into which superannuation contributions are to be paid. [See Note 2 below.]

8. In the event of a dispute about the entitlement of an employer to set-off entitlements and benefits required to be provided under a contract of employment made prior to the date of this declaration against entitlements and benefits required to be provided under the Accommodation, Hotels, Resorts and Gaming Victorian Common Rule Declaration 2005, the matter may be referred to a Board of Reference, consisting of a Member of the Commission, which shall determine whether or not such a set-off should be permitted having regard to what is fair and equitable in all the circumstances of the case, without regard to technicalities and legal forms.

8.1 An appeal lies from a decision of a Board of Reference to a Full Bench of the Commission.

8.2 This clause shall apply for a period of twelve months from the commencement date of the Accommodation, Hotels, Resorts and Gaming Victorian Common Rule Declaration 2005.


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8.3 Any registered organisation bound by the terms of the Accommodation, Hotels, Resorts and Gaming Victorian Common Rule Declaration 2005 shall be notified of the time and date of hearing in relation to any application made pursuant to this provision.

9. Nothing in this declaration reduces or in any way detracts from any accrued rights to any forms of leave including sick leave, annual leave, long service leave or parental leave to which employees or any of them have become entitled by accrual or otherwise prior to the commencement date in clause 10 below.

10. This declaration shall be an award of the Commission, shall come into force on 1 January 2005 and shall remain in force for a period of three months and thereafter in accordance with the Act. [See Note 3 below.]

. . .

3. DEFINITIONS

3.1 Food and beverage

3.1.1 Food and beverage attendant grade 1 means an employee who is engaged in any of the following:

3.1.1(a) picking up glasses;

3.1.1(b) emptying ashtrays;3.1.1(c) general assistance to food and beverage attendants of a higher grade not including service to customers;

3.1.1(d) removing food plates;

3.1.1(e) setting and/or wiping down tables;

3.1.1(f) cleaning and tidying of associated areas.

3.1.2 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:

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

3.1.2(b) assisting in the cellar or bottle department;

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

3.1.2(d) receipt of monies;

3.1.2(f) attending a snack bar;

3.1.2(g) engaged on delivery duties.

3.1.3 Food and beverage attendant grade 3 means an employee who has the appropriate level of training and is engaged in any of the following:


3.1.3(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;

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

3.1.3(d) receipt and dispensing of monies;

3.1.3(e) engaged on delivery duties; or

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


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

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

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

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;

supervising food and beverage attendants of a lower grade;

taking reservations, greeting and seating guests;

training food and beverage attendants of a lower grade.

3.1.4 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.

3.1.5 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.

3.1.6 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.

3.2 Kitchen

3.2.1 Kitchen attendant grade 1 means an employee engaged in any of the following:

3.2.1(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;

3.2.1(b) assisting employees who are cooking;

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

3.2.1(d) general pantry duties.

3.2.2 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.

3.2.3 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.

3.2.4 Cook grade 1 means an employee who carries out cooking of breakfasts and snacks, baking, pastry cooking or butchering.

3.2.5 Cook grade 2 means an employee who has the appropriate level of training and who performs cooking duties including baking, pastry cooking or butchering.

3.2.6 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.

3.2.7 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.


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3.2.8 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:

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

3.2.8(b) ordering and stock control; or

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

3.3 Guest service

3.3.1 Guest service grade 1 means an employee who performs any of the following:

3.3.1(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;

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

3.3.1(c) performs general cleaning duties; or

3.3.1(d) parking guest cars.

3.3.2 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:

3.3.2(a) servicing accommodation areas and cleaning thereof;

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

3.3.2(c) driving a passenger vehicle or courtesy bus;

3.3.2(d) transferring guests baggage to and from rooms;

3.3.2(e) assisting in the dry cleaning process;

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

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

3.3.3 Guest service grade 3 means an employee who has the appropriate level of training and who is engaged in any of the following:

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

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

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

3.3.3(d) dry cleaning.

3.3.4 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.

3.3.5 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.

3.3.6 Front office grade 1 means an employee who is engaged as an assistant in front office duties including night auditing, telephonist, receptionist, cashier, information services or reservations.


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3.3.7 Front office grade 2 means an employee who has the appropriate level of training and is in the front office engaged in telephonist, receptionist, cashier, information services or reservations.

3.3.8 Front office grade 3 means an employee who has the appropriate level of training and is in the front office engaged in duties including assisting in training and supervision of front office employees of a lower grade.

3.3.9 Front office supervisor means an employee who has the appropriate level of training including a supervisory course and who supervises, trains and co-ordinates the work of front office employees.

3.4 Administration

3.4.1 Clerical grade 1 means an employee who is required to perform basic clerical and routine office duties such as collating, filing, photocopying, and delivering messages.

3.4.2 Clerical grade 2 means an employee who is engaged in general clerical or office duties, such as typing, filing, basic data entry and calculating functions.

3.4.3 Clerical grade 3 means an employee who has the appropriate level of training and who performs any of the following:

3.4.3(a) operates adding machines, switchboard, paging system, telex machine, typewriter and calculator;

3.4.3(b) uses knowledge of keyboard and function keys to enter and retrieve data through computer terminal;

3.4.3(c) copy types at 25 words per minute with 98% accuracy;

3.4.3(d) maintains mail register and records;

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

3.4.3(f) transcribes information into records, completes forms, takes telephone messages;

3.4.3(g) acquires and applies a working knowledge of office or sectional operating procedures and requirements;

3.4.3(h) 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;

3.4.3(i) keeps appropriate records;

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

3.4.3(k) 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 minute with 98% 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;


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uses a central computer resource to an equivalent standard;

uses one or more software packages to create, format, edit, proof read, spell check, correct, print and save text documents, e.g. standard correspondence and business documents;

takes shorthand notes at 70 wpm and transcribed with 95% 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, functions, locations and clients;

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

uses and maintains a computer-based record management system to identify, access and extract information from 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 ledger.

3.4.4 Clerical supervisor means an employee who has the appropriate level of training including a supervisory course and who co-ordinates other clerical staff.

3.5 Security

3.5.1 Doorperson/security officer grade 1 means a person who assists in maintenance of dress standards and good order at an establishment.

3.5.2 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.

3.6 Leisure activities

3.6.1 Leisure attendant grade 1 means a person who acts as an assistant instructor, pool attendant and/or can be responsible for the setting up, distribution and care of equipment, and the taking of bookings.

3.6.2 Leisure attendant grade 2 means a person who has the appropriate level of training and takes classes and/or directs leisure activities such as sporting areas, health clubs and swimming pools.

3.6.3 Leisure attendant grade 3 means a person who has the appropriate level of training, and who plans and co-ordinates leisure activities for guests and may supervise other leisure attendants.

3.7 Stores and other activities

3.7.1 Storeperson grade 1 means an employee who receives and stores general and perishable goods and cleans the store area.

3.7.2 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.

3.7.3 Storeperson grade 3 means an employee who has the appropriate level of training and who:

3.7.3(a) implements quality control techniques and procedures; and

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

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


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3.7.3(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

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

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

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

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

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

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

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

3.7.4 Handyperson means 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.

3.7.5 Fork-lift driver means an employee who has a recognised fork-lift licence and who is engaged solely on the basis of driving a fork-lift vehicle. For those employees who operate a fork-lift as only part of their duties, either food and beverage grade 3 or storeperson grade 2 are applicable.

3.7.6 Persons not otherwise provided for means an employee for whom no specific award classification exists in Part A or Part B of this Award.

. . .

3.8.9 Union means the Australian Liquor, Hospitality and Miscellaneous Workers Union.

18. CLASSIFICATIONS AND WAGE RATES

. . .

Level Classification

Introductory

Level 1 Food & beverage attendant grade 1Kitchen attendant grade 1Guest service grade 1Person not otherwise provided for

Level 2 Food & beverage attendant grade 2Cook grade 1Kitchen attendant grade 2Clerical grade 1 (excl. SE Qld)Front Office Grade 1 (excl. SE Qld)Storeperson grade 1Door person/ security officer grade 1Leisure attendant grade 1Guest service grade 2

Level 3 Food & beverage attendant grade 3Cook grade 2Kitchen attendant grade 3Clerical grade 2 (excl. SE Qld)


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Level Classification

Guest service grade 3Front office grade 2 (excl SE Qld)Storeperson grade 2Timekeeper/security officer grade 2Handy personLeisure attendant grade 2Forklift driverLoading bay security officerWrest Point Casino

Level 4 Clerical grade 3 (excl SE Qld)Storeperson grade 3Leisure attendant grade3Food & beverage attendant grade 4 (tradesperson)Cook grade 3 (tradesperson)Guest service grade 4Front office grade 3 (excl SE Qld)

Level 5 Food & beverage supervisorCook grade 4 (tradesperson)Guest service supervisorCook grade 4 (tradesperson)Guest supervisor (excl SE Qld)Clerical supervisor (excl SE Qld)Front office supervisor (excl SE Qld)Security officer Sheraton Brisbane Hotel

Level 6 Cook grade 5 (tradesperson)

. . .

41. DEFINITIONS

. . .

41.2 Casino Table Gaming

41.2.1 Casino Table Gaming Employee Grade 1 [Relativity – 95%] means an employee who has completed the appropriate level of training and has commenced in one major games offered by the casino.

41.2.2 Casino Table Gaming Employee Grade 2 [Relativity – 107.5%] means an employee who has completed the appropriate level of training and has commenced in two major games offered by the casino.

41.2.3 Casino Table Gaming Employee Grade 3 [Relativity – 115%] means an employee who has completed the appropriate level of training and has commenced in three major games offered by the casino.

41.2.4 Casino Table Gaming Employee Grade 4 [Relativity 120 per cent] means an employee engaged as such who undertakes table game inspection duties including ensuring that correct procedures and standards are observed by Table Game Employees of a lower Grade. This classification does not apply to managerial employees. The provisions of clause 20 of this award will apply to Casino Table Game Employees who have not been appointed to this Grade but are required to perform any functions of this position.

41.3 Casino Electronic Gaming

41.3.1 Casino Electronic Gaming Employee Grade 1 [Relativity - 90 per cent] means an employee in a casino who has received the appropriate level of training and who is engaged in any of the following:


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41.3.1(a) Providing information on customer loyalty programs, electronic gaming promotions or services and facilities within a gaming machine area; and/or

41.3.1(b) Explaining to patrons the playing of gaming machines.

41.3.2 Casino Electronic Gaming Employee Grade 2 [Relativity - 95 per cent] means an employee in a casino who has received the appropriate level of training and who is engaged in any of the following:

41.3.2(a) Explaining to patrons the playing of gaming machines and providing pay-outs and rectifying minor malfunctions and/or

41.3.2(b) Selling and redeeming network gaming games such as Keno, TAB or other network games;

41.3.2(c) Conducting network games;

41.3.1(d) Explaining to patrons the playing of gaming machines.

41.4 Casino Finance

41.4.1 Gaming Finance Grade 1 [Relativity - 95 per cent] means an employee engaged to undertake any Count functions including:

Hard and/or soft count; Shuffling and preparation of playing cards for table games; Destruction of playing cards, dice, etc. for table games.

41.4.2 Gaming Finance Grade 2 [Relativity - 100 per cent] means an employee engaged to undertake any Change Booth functions including limited supervision of Gaming Finance Grade 1 employees and:

Issue and counting of change and associated change booth duties; Sale and redemption of electronic gaming tickets.

41.4.3 Gaming Finance Grade 3 [Relativity - 110 per cent] means:

41.4.3(a) a employee engaged to undertake all Grade 2 Change functions including supervision of employees of a lower grade when required plus any of the following:

Assisting with the verification of floats and change machines; Training employees in duties and functions of a lower grade, or

41.4.3(b) a employee engaged to undertake one Cage function.

41.4.4 Gaming Finance Grade 4 [Relativity - 115 per cent] means:

41.4.4(a) An employee engaged to undertake two Cage Cashier functions; or

41.4.4(b) Gaming finance revenue audit clerk functions.

41.4.5 Gaming Finance Grade 5 [Relativity - 120 per cent] means an employee engaged to undertake more than two cage cashier functions.

41.4.6 For the purposes of the Gaming Finance Stream, cage function includes:

Front window cashier duties including exchanging gaming chips for currency, controlling a float, recording transactions, and reconciliation duties; or

Bank cashiering including Fill Bank duties such as receiving, disbursing, reconciling and controlling receipt and issue of gaming chips to gaming tables from the Cage and Main Bank duties; or

Premium Group settlements and buy-in.

41.4.7 For the purposes of the Gaming Finance Stream cashier function includes supervision of employees of a lower grade when required.


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41.5 Casino Equipment Technicians

41.5.1 Casino Equipment Technician Grade 1 [Relativity - 95 per cent] means an employee who has the appropriate level of training and who is competent at performing repairs, servicing and installation of non-electronic gaming and associated equipment as well as assisting Casino equipment Technicians of a higher Grade.

41.5.2 Casino Equipment Technician Grade 2 [Relativity - 100 per cent] means an employee including a tradesperson who has the appropriate level of training and who is competent at performing repairs, servicing and installation of electronic gaming and associated equipment under supervision.

41.5.3 Casino Equipment Technician Grade 3 [Relativity - 110 per cent] means an employee appointed as such who has the appropriate level of training and who without supervision applies technical knowledge and skills to the tasks of installing, repairing, maintaining, servicing, modifying, commissioning, testing, fault finding and diagnosing various forms of various of video and other electronically or mechanically-controlled gaming equipment. This level also includes an employee required to supervise and/or check the work of Casino Equipment Technicians of lower grades.

41.6 Security

41.6.1 Customer Liaison Officer [Relativity - 95 per cent] means an employee in a casino who holds appropriate licenses and who is engaged to work as an area or door attendant to enforce dress, behaviour and entry requirements at the casino.

41.6.2 Security Officer Grade 1 [Relativity - 100 per cent] means an employee in a casino who holds appropriate licenses and is required to carry out routine security functions throughout the Casino complex, including the duties of securing, watching, guarding and/or protecting the premises including responding to alarm signals and incidents.

41.6.3 Security Officer Grade 2 [Relativity - 110 per cent] means an employee in a casino who performs work as required above and beyond the skills of an employee at Grade 1 to the level of their training. At this level an employee is required to perform cash escort and soft drop duties. This level also includes a Security employee, who in the opinion of the Employer has no previous relevant experience at this level, and is undertaking the tasks of a Surveillance Officer while undergoing training and gaining experience during the first six months of employment as such.

41.6.4 Surveillance Operator [Relativity - 120 per cent] means an employee in a casino required to monitor, observe and report upon the operations of the Casino by means of visual or remote observation, including the use of electronic surveillance and recording systems as follows:

Input information or react to signals and instruments related to electronic surveillance. Keyboard operation to alter the parameters within an integrated security surveillance system. Coordinate, monitor or record the activities of Security officers utilizing a verbal

communications system.

42. CASINO GAMING WAGE RATES

. . .

Level and relativity Classification

Introductory

Level 1 Casino electronic gaming employee Grade 1[90%]

Level 2 Casino electronic gaming employee Grade 2[95%] Gaming finance employee Grade 1

Customer Liaison OfficerCasino equipment technician Grade 1Casino table gaming employee Grade 1


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Level and relativity Classification

Level 3 Casino equipment technician Grade 2[100%] Gaming finance employee Grade 2

Security Officer Grade 1

Level 3A Casino gaming table employee Grade 2[107.5%]

Level 4 Gaming finance employee Grade 3[110%] Casino equipment technician Grade 3

Security Officer Grade 2

Level 5 Gaming finance employee Grade 4[115%] Casino table gaming employee Grade 3

Level 6 Surveillance Operator[120%] Gaming finance employee Grade 5

Casino table gaming employee Grade 4

. . .


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Accommodation, Cafes and Restaurants Industry Sector – Minimum Wage Order – Victoria 1997 [AP767284]

4. APPLICATION

The Accommodation, Cafes and Restaurants Sector applies to any industry in the State of Victoria mainly engaged in providing hospitality services in the form of accommodation, meals and/or drinks and which incorporates:

4.1 Accommodation

4.1.1 Camping grounds;

4.1.2 Caravan parks;

4.1.3 Guest houses;

4.1.4 Holiday houses and/or flats;

4.1.5 Hotels;

4.1.6 Motels;

4.1.7 Private hotels;

4.1.8 Ski lodges;

4.1.9 Student residences (except boarding schools); and

4.1.10 Youth hostel.

4.2 Pubs, taverns and/or bars

4.3 Cafes and restaurants

4.3.1 Cafes;

4.3.2 Catering services; and

4.3.3 Restaurants.

4.4 Clubs (Hospitality)

6. CLASSIFICATIONS

. . .

6.2 Hospitality Employee Level 1

6.2.1 This work classification includes all employees not elsewhere classified in a work classification in this Sector. This classification also includes the following:

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

6.2.1(a)(i) picking up glasses;

6.2.1(a)(ii) emptying ashtrays;

6.2.1(a)(iii) general assistance to Food & Beverage Attendants of a higher grade but not including service to customers;


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6.2.1(a)(iv) removing food plates; and/or setting and/or wiping down tables;

6.2.1(a)(v) cleaning and tidying of associated areas.

6.2.1(b) Kitchen Attendant Grade 1 means an employee who is engaged in:

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

6.2.1(b)(ii) assisting employees who are cooking;

6.2.1(b)(iii) assembly and preparation of ingredients for cooking; and/or

6.2.1(b)(iv) general pantry duties.

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

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

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

6.2.1(c)(iii) performs general cleaning duties; and/or

6.2.1(c)(iv) parking guests cars.

6.3 Hospitality Employee Level 2

6.3.1 Food & 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:

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


6.3.1(c) undertaking general waiting duties involving food and/or beverages including cleaning tables;


6.3.1(e) attending a snack bar; and/or

6.3.1(f) engaged on delivery duties.

6.3.2 Kitchen Attendant Grade 2 means an employee who has an 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.

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

6.3.4 Storeperson Grade 1 means an employee who receives and stores general and perishable goods & cleans the stores area.

6.3.5 Clerical Grade 1 means an employee who is required to perform basic clerical and routine office duties such as collating, filing, photocopying and delivering messages.

6.3.6 Front Office Grade 1 means an employee who is engaged as an assistant in front office duties including night auditing, telephonist, receptionist, information services, cashier or reservations.

6.3.7 Doorperson/Security Officer Grade 1 means an employee who assists in maintenance of dress standards and good order at an establishment.


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6.3.8 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:






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


6.4 Hospitality Employee Level 3 means an employee who has the appropriate level of training or experience deemed to be equivalent. This includes any of the following:

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

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

6.4.1(b) assisting 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;


6.4.1(d) taking reservations, greeting and seating guests;

6.4.1(e) assisting in the training and supervision of Food & Beverage employee/s of a lower grade;

6.4.1(f) engaged on delivery duties; and/or

6.4.1(g) receipt of monies.

6.4.2 An employee who has the appropriate level of training and is engaged in any of the following:

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

6.4.2(b) mixing a range of sophisticated drinks and/or;

6.4.2(c) supervising Food & Beverage employee/s of a lower grade.

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

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

6.4.5 Storeperson Grade 2 means an employee who in addition to duties for a Storeperson Grade 1 may also operate mechanical lifting equipment such as a forklift driver and/or who may perform duties of a more complex nature.

6.4.6 Clerical Grade 2 means an employee who is engaged in general clerical office duties such as typing, filing, basic data entry and calculating functions.


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6.4.7 Front Office Grade 2 means an employee who has not achieved the appropriate level of training but who is engaged in front office duties including night auditing, telephonist, receptionist, information services, cashier or reservations.

6.4.8 Timekeeper/Security Officer Grade 2 means an employee who is responsible for timekeeping of staff, for the security of keys, for checking in and out of delivery vehicles and/or for the supervision of Doorperson/Security Officers Grade 1 personnel.

6.4.9 Forklift Driver means an employee who is engaged solely in the business of driving a forklift vehicle. For those employees who operate a forklift as only part of their duties either Food & Beverage Grade 3 or Storeperson Grade 2 are applicable.

6.4.10 Handyperson means an employee who is not a tradesperson but whose duties include the performance of routine repair work and maintenance in and about the employer’s premises.

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



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


6.5 Hospitality Employee Level 4 means an employee who has successfully completed a formal training course or apprenticeship or who has passed the appropriate trade test or who has the appropriate level of training or experience deemed to be equivalent. This includes any of the following:

6.5.1 Food & Beverage Attendant 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.

6.5.2 Cook 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.

6.5.3 Storeperson Grade 3 means an employee who has the appropriate level of training and who supervises the receipt and delivery of goods and records outgoing goods and who is responsible for the contents of a store and who:

6.5.3(a) implements quality control techniques and procedures;

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

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

6.5.3(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;

6.5.3(e) exercises discretion within the scope of this grade; and may exercise skills attained through the successful completion of an appropriate warehousing certificate;

6.5.3(f) and may perform indicative tasks at this level such as:

6.5.3(f)(i) liaising with management, suppliers and customers with respect to stores operations; detailing and co-ordinating activities of other storepersons and acting in a leading hand capacity for in excess of ten storepersons;

6.5.3(f)(ii) maintaining control registers including inventory control and being responsible for preparation and reconciliation of regular reports or stock movements, despatches, etc;


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

6.5.4 Clerical Officer Grade 3 means an employee who has the appropriate level of training and who carries out general secretarial, stenographic or clerical duties of an advanced nature and who has recognised experience in complex duties and may be responsible for guidance of other personnel including juniors and may check and allocate their work and who performs any of the following:



6.5.4(c) copy types at 25 words per minute with 98 per cent accuracy;





6.5.4(h) 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;


6.5.4(j) 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 withdrawal and does banking;

6.5.4(k) and who has the appropriate level of training and also performs the following:

6.5.4(k)(i) operates computerised radio telephone equipment, micro/personal computer, printing devices attached to personal computer, dictaphone equipment, typewriters;

6.5.4(k)(ii) produces documents and correspondence using knowledge of standard format, touch types at 40 words per minute with 98 per cent accuracy, audio types;

6.5.4(k)(iii) 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 a personal computer;

6.5.4(k)(iv) follows standard procedures or template for the preceding functions using existing models/fields of information. Creates and maintains and generates simple reports;

6.5.4(k)(v) uses a central computer resource to an equivalent standard;

6.5.4(k)(vi) uses one or more software packages to create, format, edit, proof read, spell check, correct, print and save text documents, eg standard correspondence and business;

6.5.4(k)(vii) takes shorthand notes at 70 wpm and transcribed with 95 per cent accuracy;

6.5.4(k)(viii) arranges travel bookings and itineraries, makes appointments, screens telephone calls, follows visitors’ protocol procedures, establishes telephone contact on behalf of executive;


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6.5.4(k)(ix) applies a working knowledge of the organisation’s products/services, functions, locations and clients;

6.5.4(k)(x) responds to and acts upon most internal/external inquiries in own function area;

6.5.4(k)(xi) uses and maintains a computer based record management system to identify, access and extract information from internal sources, maintains circulation, indexing and filing systems for publications, reviews files, closes files, archives files;

6.5.4(k)(xii) maintains financial records and journals, collects and prepares time and wage records, prepares accounts queries from debtors, posts transactions to ledger.

6.5.5 Front Office Grade 3 means an employee who has the appropriate level of training and who is in the front office engaged in duties including assisting in training and supervision of front office employees of a lower grade.

6.5.6 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 who performs the work of a tradesperson in dry cleaning, tailoring or as a butler.

6.5.7 Other Tradespeople

6.6 Hospitality Employee Level 5 means an employee who has successfully completed a formal training course beyond that required for Level 4 Employee or has the appropriate level of on the job training or experience deemed to be equivalent, or who has a role supervising or training. This includes any of the following:

6.6.1 Food & 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 coordination of food and beverage staff or stock control for a bar or series of bars.

6.6.2 Cook Grade 4 means a demi chef or equivalent who has completed an apprenticeship or who 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.

6.6.3 Clerical Supervisor means an employee who has the appropriate level of training including a supervisory course and who co-ordinates other clerical staff.

6.6.4 Front Office Supervisor means an employee who has the appropriate level of training including a supervisory course who supervises, trains and co-ordinates the work of front office employees.

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

6.6.6 Other Post-tradespeople

6.7 Hospitality Employee Level 6 means an employee who has successfully completed a formal training course beyond that required for a Level 5 employee or who has experience deemed to be equivalent. This includes any of the following:

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


6.7.1(b) ordering and stock control; and

6.7.1(c) sole responsibility for other cooks and other kitchen employees in a single kitchen establishment.

6.7.2 Tradesperson Special Class


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Liquor and Allied Industries Catering, Cafe, Restaurant, Etc. (Australian Capital Territory) Award 1988 [AP787016CRA]

6. WHERE AND TO WHOM DOES THE AWARD APPLY

6.1 This award applies to each and every person employed in any catering business whatsoever and without limiting the generality of the foregoing, this award applies in respect of every restaurant, tea shop, cafe, fish or oyster shop, liquor booth or in any tent, vehicle or building whatsoever where sandwiches, cakes, hot dogs, meals and drinks of any type are sold retail to the public other than hotels, motels, hostels, clubs and boarding establishments.

6.2 This Award applies in the Australian Capital Territory and Jervis Bay Territory.

5. WHO IS BOUND BY THE AWARD


5.1.1 The Liquor Hospitality and Miscellaneous Union, its officers and its members;

5.1.2 All employers named in Schedule “A” of respondents to this award and their employees.

5.1.3 The companies specified in Schedule “A” of respondents to this award and their employees in respect of all employees employed by any of them whether the said employees are members of the union or not.

. . .

DECLARATION – AUSTRALIAN CAPITAL TERRITORY

[Common rule declared by F4881 from 27Mar84]

1. The Commission, as it appears to be necessary or expedient for the purpose of preventing or settling industrial disputes or of preventing further industrial disputes DECLARES that the whole of the terms of each of the following awards shall, in the Australian Capital Territory, subject to the specified exclusions, be a common rule of the industry in respect of which the dispute or disputes arose which led to the making of each such award.

Liquor and Allied Industries Catering, Cafe, Restaurant, Etc. (A.C.T.) Consolidated Award, 1979.

2. That the foregoing declaration shall operate from 27 March 1984.

9. DEFINITIONS

For the purpose of this award:

9.1 Bar Attendant means a Level 2 Hospitality Services employee who is usually employed for more than two hours in any one day or shift in the sale of liquor either wholesale or retail, over the counter, in any licensed premises or booth.

9.2 Licensed establishment means any place where liquor is sold and/or served to the public.

. . .

9.7 Level 1 Hospitality Service

9.7.1 Level 1 Hospitality Service means that employees will normally at this level have satisfactorily completed the prescribed standard of structured training at an Introductory Level.

9.7.2 Indicative duties of a Level 1 employee include:


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

9.7.2(b) general cleaning tasks;

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

9.7.2(d) picking up glasses, emptying ashtrays, wiping down tables, removing food plates;

9.7.2(e) assembling and preparing ingredients which are used in cooking or cold larder;

9.7.2(f) simple gardening tasks;

9.7.2(g) parking guest cars;

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


9.8.1 Employees at Level 2 Hospitality Service will normally have satisfactorily completed the appropriate standard of training at an Introductory Level.

9.8.2 Level 2 employees are required to perform work above and beyond 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.

9.8.3 Indicative tasks of a Level 2 employee include duties of a lower level plus:

9.8.3(a) supplying, dispensing or mixing liquor, including cleaning of bar area and equipment, preparing the bar for service, taking orders and serving drinks, be over the age of 18 years when handling liquor;

9.8.3(b) selling of other goods on sale;

9.8.3(c) assisting in the cellar

9.8.3(d) undertaking general waiting duties of both food and/or beverages including cleaning of restaurant equipment, preparing tables and sideboards, taking customers orders, serving food and/or beverages and cleaning tables, and under general supervision greeting and seating guests;

9.8.3(e) receipt of monies, operation of cash registers, use of electronic swipe input devises;

9.8.3(f) serving from a snack bar, buffet or meal counter;

9.8.3(g) heating of prepared meals and foods; preparing simple food items such as sandwiches, salads and toasted foodstuffs;

9.8.3(h) specialised non-cooking duties in a kitchen;

9.8.3(i) completion of a simple documents such as stock requisitions or wastage slips;

9.8.3(j) specialised cleaning and laundry duties involving the use of specialised cleaning equipment and/or chemicals;

9.8.3(k) door duties, attending a cloakroom;

9.8.3(l) taking of bookings;

9.8.3(m) setting up for functions; internal ordering and/or replenishment of supplies;

9.8.3(n) general gardening duties and/or allocated building maintenance duties not requiring a trade qualification;


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9.8.3(o) general receiving, handling, storing and distributing goods not involving the control of the storeroom or cellar;

9.8.3(p) driving a passenger vehicle or courtesy bus;

9.8.3(q) house delivery and operation of mechanical lifting equipment not requiring a licence;

9.8.3(r) taking reservations and taking telephone orders;

9.8.3(s) supervision of kitchen attendants;

9.8.3(t) general clerical duties, such as typing, word processing, data entry, maintaining records, switchboard operation, etc.


9.9.1 Employees at Level 3 Hospitality Service will have satisfactorily completed the appropriate standard of training at a Basic Level or an ATS Traineeship so as to enable the employee to perform work within the scope of this level.

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


9.9.3(a) assisting in the training of employees of a lower level;

9.9.3(b) attending a boiler requiring the holding of a certificate;

9.9.3(c) operation of a range of mobile equipment requiring the holding of a certificate including fork-lifts;

9.9.3(d) responsibility for the operation and/or routine maintenance of an electronic terminal;

9.9.3(e) preparing and cooking a limited range of basic food items such as breakfasts and grills eg. hamburgers, french fries and chips;

9.9.3(f) security work requiring the holding of an appropriate licence;

9.9.3(g) reception duties which may include control of switchboard, ticket sales etc.; door duties where required to assume responsibility for application of the establishments policy in areas such as dress, age, residence and other entry requirements;

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

9.9.3(i) change box and/or associated duties where required to maintain a float;

9.9.3(j) person responsible for routine building maintenance but not possessing the appropriate trade qualifications;

9.9.3(k) greeting and seating of guests;

9.9.3(l) general cooking duties, including baking, pastry cooking, butchery or preparation of cold larder;

9.9.3(m) general and specialised waiting and/or drink service in a fine dining room or facilities similar thereto requiring the mixing of a range of sophisticated drinks and a wide knowledge of wines;

9.9.3(n) basic direct supervision of a small group of employees in a section of the establishment;

9.9.3(o) general secretarial stenographic bookkeeping and/or clerical duties of an advanced nature and may be responsible for checking and allocating work of other clerical staff.


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9.10.1 Employees at Level 4 Hospitality Service will have satisfactorily completed the appropriate standard of training at trade or equivalent level so as to enable the employee to perform work within the scope of this level.

9.10.2 Level 4 employees are required to perform work above and beyond the skills of a Level 3 employee.


9.10.3(a) general or specialised cooking, a la carte cookery, baking, pastry cooking or butchering duties;

9.10.3(b) supervision, training and co-ordination of staff in one or more sections of the establishment;

9.10.3(c) trade work appropriate to an employee’s trade, including technical level maintenance of gaming devices;

9.10.3(d) undertaking specialised waiting duties;

9.10.3(e) undertaking specialised butlering duties;

9.10.3(f) 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).


9.11.1 Employees at Level 5 Hospitality Service will have satisfied the training requirements of Level 5, and where required to supervise employees will have completed the appropriate standard of training in supervision.

9.11.2 Level 5 employees are required to perform work above and beyond the skills of a Level 4 employee.


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

9.11.3(b) 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 an establishment 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.

9.11.3(c) supervision, training and co-ordination of large numbers of subordinate staff (including Level 4 employees), responsibility for their efficient allocation and control; undertaking budgeting, staff costing and operational reporting; staff recruitment and induction.


9.12.1 Employees at Level 6 Hospitality Service will have satisfactorily completed the appropriate 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.

9.12.2 Level 6 employees are required to perform work above and beyond skills of a Level 5 employee.

9.12.3 Indicative tasks of a Level 6 employee include duties of a lower level plus full control of one or more kitchens and/or food outlets; supervision of other qualified cooks and kitchen staff.


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Liquor Industries Hotels, Hostels, Clubs and Boarding Establishments etc. (Australian Capital Territory) Award, 1998 [AP787017CRA]

3. WHO THE AWARD COVERS

3.1 This award is binding upon:

3.1.1 The Confederation of ACT Industry, its officers and members;

3.1.2 The Liquor, Hospitality and Miscellaneous Union, its officers and members employed in any capacity, in or in connection with the industry of hotels, hostels, clubs, boarding establishments, motels, serviced apartments, caravan parks and licensed establishments, taverns, wine bars, nightclubs and discotheques in the Australian Capital Territory.

. . .

DECLARATION - A.C.T.

[Common rule declared by K6871 from 02Jun92]

1. The Commission, as it appears to be necessary or expedient for the purpose of preventing or settling industrial disputes or of preventing further industrial disputes DECLARES that the whole of the terms of the Liquor and Allied Industries, Hotels, Hostels, Clubs and Boarding Establishments etc. (A.C.T.) Award, 1992, in the Australian Capital Territory, be a common rule of the industry in respect of which the dispute arose which led to the making of that Award, but excluding respondents to the Liquor Trades Hotels (Australian Capital Territory) Consolidated Award 1977 and members of the Australian Hotels Association in respect to the Industry out of which the dispute arose which led to the making of that Award.

2. That the declaration shall not apply to the Australian Government in respect of employees under the Public Service Act 1922.

3. That the declaration shall not apply to the Australian Capital Territory Government in respect of employees under the Public Service Act 1922.

4. That the foregoing declaration shall operate from 2 June, 1992.

11. DEFINITIONS

For the purpose of this award:

11.1 Bar attendant means a Level 2 Hospitality services employee who is usually employed for more than two hours in any one day or shift in the sale of liquor either wholesale or retail, over the counter, in any licensed premises or booth.

11.2 Licensed establishment means any place where liquor is sold and/or served.

. . .

11.6 Level 1 Hospitality service:

Employees at this level essentially perform simple duties requiring minimum judgement. Employees at this level will normally have satisfactorily completed the prescribed standard of structured training at an Introductory Level.

Indicative duties of a Level 1 employee include:

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


26

11.6.2 general cleaning tasks;

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

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

11.6.5 assembling and preparing ingredients which are used in cooking or cold larder;

11.6.6 simple gardening tasks;

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

11.6.8 parking guest cars;

11.6.9 the collection and/or delivery of guests personal dry cleaning and laundry, linen and associated materials to and from the accommodation areas;

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

11.7 Level 2 Hospitality service

Employees at this level will normally have satisfactorily completed the appropriate standard of training at an Introductory level.

Level 2 employees are required to perform work above and beyond 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.

Indicative tasks of a Level 2 employee include duties of a lower level plus:

11.7.1 supplying, dispensing or mixing of liquor, including cleaning of bar area and equipment, preparing the bar for service, taking orders and serving drinks, employees to be over the age of eighteen years when handling liquor;

11.7.2 selling of other goods on sale;

11.7.3 assisting in a cellar;

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

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

11.7.6 serving from a snack bar, buffet or meal counter;

11.7.7 servicing rooms;

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

11.7.9 specialised non-cooking duties in a kitchen;

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

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

11.7.12 door duties, attending a cloakroom;


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

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

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

11.7.16 general gardening duties, allocated building maintenance duties;

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

11.7.18 driving a passenger vehicle or courtesy bus;

11.7.19 house delivery and operation of mechanical lifting equipment not requiring a licence;

11.7.20 tray service to guest rooms;

11.7.21 transferring guest baggage and/or property;

11.7.22 taking reservations and taking telephone orders.


Employees at this level will have satisfactorily completed the appropriate standard of training at a Basic Level or of an ATS Traineeship so as to enable the employee to perform work within the scope of this level.

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


11.8.1 assisting in the training of employees of a lower level;

11.8.2 attending a boiler requiring the holding of a certificate;

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

11.8.4 responsibility for the operation and routine maintenance of TAB, or other like terminal;

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

11.8.6 preparing and cooking a limited range of basic food items such as breakfasts, and grills e.g. hamburgers, french fries and chips;

11.8.7 security work requiring the holding of an appropriate licence;

11.8.8 reception duties which may include control of switchboard, ticket sales etc, door duties where required to assume responsibility for application of the establishments policy in areas such as dress, age, residence and other entry requirements;

11.8.9 taking classes and/or directing activities in sporting areas, Health Clubs, swimming pools, etc.;

11.8.10 cellar duties;

11.8.11 change box duties where required to balance a float;

11.8.12 general clerical or duties, such as typing, work processing, data entry, maintaining records, switchboard operation, etc;

11.8.13 responsibility for routine building maintenance but not possessing the appropriate trade qualification;

11.8.14 greeting and seating of guests;


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11.8.15 providing butler services such as food and/or beverage services, with personalised guest services.


Employees at this level will have satisfactorily completed the appropriate standard of training at an Advanced Level so as to enable the employee to perform within the scope of this level.

Level 4 employees are required to perform work above and beyond the skills of a Level 3 employee.


11.9.1 general cooking duties, including a la carte cookery, baking, pastry cooking, butchery or preparation of cold larder;

11.9.2 full control of a cellar, 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);

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

11.9.4 basic direct supervision of a small group of employees in a section of the establishment;

11.9.5 general secretarial, stenographic, bookkeeping and/or clerical duties of an advanced nature, and may be responsible for checking and allocating work of other clerical staff;

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


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



11.10.1 general or specialised cooking, baking, pastry cooking or butchering duties;

11.10.2 supervision, training and co-ordination of staff in one or more sections of the establishment;

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

11.10.4 responsibility for a safe or counting room from which change is issued to bars and poker machine change areas, including responsibility for the safe balance and for checking the balances reported by operators of tills, change cages, TAB’s, etc.;

11.10.5 responsibility for locking and securing the premises;

11.10.6 undertaking specialised waiting duties;

11.10.7 undertaking specialised butlering duties;

11.10.8 dry cleaning;

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

11.10.10 planning and co-ordinating leisure activities for guests and organising activity programs.


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



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

11.11.2 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 an establishment including knowledge interpretation and application of complex legislative and/or award provisions and requirements, specialised purchasing duties, including evaluation of suppliers and negotiation of purchasing conditions.

11.11.3 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


Employees at this level will have satisfactorily completed the appropriate 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.



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


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Liquor Trades Hotels (Australian Capital Territory) Award, 1998 [AP787018]

5. WHERE AND WHO THE AWARD COVERS

5.1 Where does the Award apply

This Award applies in the Australian Capital Territory.

6. WHO IS BOUND BY THE AWARD

6.1 This Award binds:

6.1.1 The Liquor, Hospitality and Miscellaneous Union, its officers and members, and

6.1.2 the Australian Hotels Association, its officers and members; and

6.1.3 all employers named in the Schedule of Respondents.

6.1.4 This Award applies to all employees (whether members of the union of not) of members of the Australian Hotels Association and employers listed in the Schedule of Respondents to the award.

. . .

3. DEFINITIONS

3.1 Food and beverage

3.1.1 Food and beverage attendant grade 1 is an employee who is engaged in any of the following:

3.1.1(a) picking up glasses;

3.1.1(b) emptying ashtrays;

3.1.1(c) general assistance to food and beverage attendants of a higher grade not including service to customers;3.1.1(d) removing food plates;

3.1.1(e) setting and/or wiping down tables;

3.1.1(f) cleaning and tidying of associated areas.

3.1.2 Food and beverage attendant grade 2 is an employee who has not achieved the appropriate level of training and who is engaged in any of the following:



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


3.1.2(e) attending a snack bar;

3.1.2(f) delivery duties.

3.1.3 Food and beverage attendant grade 3 is an employee who has the appropriate level of training and who is engaged in any of the following:


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3.1.3(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;


3.1.3(d) receipt and dispensing of monies;

3.1.3(e) engaged on delivery duties; or

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

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

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

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

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;

supervising food and beverage attendants of a lower grade;

taking reservations, greeting and seating guests;

training food and beverage attendants of a lower grade.

3.1.4 Food and beverage attendant (tradesperson) grade 4 is 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.

3.1.5 Food and beverage supervisor is 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.

3.1.6 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.

3.2 Kitchen

3.2.1 Kitchen attendant grade 1 is an employee engaged in any of the following:

3.2.1(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;

3.2.1(b) assisting employees who are cooking;

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

3.2.1(d) general pantry duties.

3.2.2 Kitchen attendant grade 2 is 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.

3.2.3 A Kitchen attendant grade 3 is 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.


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3.2.4 A Cook grade 1 is an employee who carries out cooking of breakfasts and snacks, baking, pastry cooking or butchering.

3.2.5 A Cook grade 2 is an employee who has the appropriate level of training and who performs cooking duties including baking, pastry cooking or butchering.

3.2.6 A Cook (tradesperson) grade 3 is 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.

3.2.7 A Cook (tradesperson) grade 4 is 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.

3.2.8 A Cook (tradesperson) grade 5 is 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:


3.2.8(b) ordering and stock control; or

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

3.3 Guest service

3.3.1 Guest service grade 1 employee is an employee who performs any of the following:

3.3.1(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;

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

3.3.1(c) performs general cleaning duties; or

3.3.1(d) parking guest cars.

3.3.2 Guest service grade 2 employee is an employee who has not achieved the appropriate level of training and who is engaged in any of the following:






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


3.3.3 Guest service grade 3 employee is an employee who has the appropriate level of training and who is engaged in any of the following:




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


3.3.4 Guest service grade 4 employee is 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.

3.3.5 Guest service supervisor is 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.

3.3.6 Front Office grade 1 employee is an employee who is engaged as an assistant in front office duties including night auditing, telephonist, receptionist, cashier, information services or reservations.

3.3.7 Front office grade 2 employee is an employee who has the appropriate level of training and is in the front office engaged in telephonist, receptionist, cashier, information services or reservations.

3.3.8 Front office grade 3 is an employee who has the appropriate level of training and is in the front office engaged in duties including assisting in training and supervision of front office employees of a lower grade.

3.3.9 Front office supervisor is an employee who has the appropriate level of training including a supervisory course and who supervises, trains and co-ordinates the work of front office employees.

3.4 Administration

3.4.1 Clerical grade 1 employee is an employee who is required to perform basic clerical and routine office duties such as collating, filing, photocopying, and delivering messages.

3.4.2 Clerical grade 2 employee is an employee who is engaged in general clerical or office duties, such as typing, filing, basic data entry and calculating functions.

3.4.3 Clerical grade 3 employee is an employee who has the appropriate level of training and who performs any of the following:



3.4.3(c) copy types at 25 words per minute with 98 % accuracy;





3.4.3(h) 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;


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


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3.4.3(k) 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 minute with 98 % 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 packages to create, format, edit, proof read, spell check, correct, print and save text documents, e.g. standard correspondence and business documents;

takes shorthand notes at 70 wpm and transcribed with 95 % 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, functions, locations and clients;

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

uses and maintains a computer-based record management system to identify, access and extract information from 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 ledger.

3.4.4 Clerical supervisor is an employee who has the appropriate level of training including a supervisory course and who co-ordinates other clerical staff.

3.5 Security

3.5.1 Doorperson/security officer grade 1 is an employee who assists in maintenance of dress standards and good order at an establishment.

3.5.2 Timekeeper/security officer grade 2 is an employee 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.


3.6.1 Leisure attendant grade 1 is an employee who acts as an assistant instructor, pool attendant and/or can be responsible for the setting up, distribution and care of equipment, and the taking of bookings.

3.6.2 Leisure attendant grade 2 is an employee who has the appropriate level of training and takes classes and/or directs leisure activities such as sporting areas, health clubs and swimming pools.

3.6.3 Leisure attendant grade 3 is an employee who has the appropriate level of training, and who plans and co-ordinates leisure activities for guests and may supervise other leisure attendants.

3.7 Stores and other activities


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3.7.1 Storeperson grade 1 is an employee who receives and stores general and perishable goods and cleans the store area.

3.7.2 Storeperson grade 2 is 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.

3.7.3 Storeperson grade 3 is an employee who has the appropriate level of training and who:

3.7.3(a) implements quality control techniques and procedures;

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

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

3.7.3(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;

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

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

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

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

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

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

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

3.7.4 Handyperson is an employee who is not a tradesperson and whose duties include the performance of routine repair work and maintenance in and about the employer's premises.

3.7.5 Fork-lift driver is an employee who has a recognised fork-lift licence and who is engaged solely on the basis of driving a fork-lift vehicle. For those employees who operate a fork-lift as only part of their duties, either food and beverage grade 3 or storeperson grade 2 are applicable.

3.7.6 Persons not otherwise provided for are employees for whom no specific classification exists in this Award.

. . .


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Motels, Accommodation and Resorts Award 1998 [AP787952CRV]

6. COVERAGE OF AWARD

6.1 Industry

6.1.1 This award relates to the industry of persons employed in any capacity whether permanent or casual in or in connection with motor inns or motels, unlicensed private hotels, serviced apartments, resorts, time share facilities, health or recreation farms, guest houses, ski lodges, holiday flats/units, holiday ranches or farms, condominiums and establishments of a like nature together with restaurants, function areas, convention centres or like facilities, ancillary to or part of any of the above, together with accommodation parks (including caravan parks and manufactured home estates), whether such establishments are licensed to serve alcoholic drinks or not and in or in connection with preparing and serving food, cleaning and attending to the premises and all other services associated therewith.

6.1.2 Despite the foregoing, this Award in the South Eastern Division of Queensland shall only apply in the industry where such foregoing establishments are licensed to sell or serve alcoholic drinks.

6.2 Area of Award

6.2.1 This Award shall apply in the States of New South Wales, Victoria, Tasmania, (excluding the Australian Capital Territory) and the South Eastern Division of Queensland.

6.2.2 The South Eastern Division of Queensland comprises the district with the following boundaries: commencing at Point Danger, and bounded thence by the southern boundary of the State westerly to 151 degrees of east longitude; thence by that degree of longitude bearing true north to 24 degrees 30 minutes of south latitude; thence by that parallel of latitude bearing true east to the sea coast; and thence 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.

[6.2A inserted by T0908 ppc 15Sep00]

6.2A Despite subclauses 6.1, 6.2, and 7.2 of this award, this award does not apply to:

6.2A.1 AAPC Limited t/as Mercure Parramatta; and/or

6.2A.2 any employee of AAPC Limited t/as Mercure Parramatta,

in respect to work covered by the Accor Asia Pacific (Sydney Olympics and Paralympics Games 2000) (State) Interim Award made by the Industrial Relations Commission of New South Wales on 12 September 2000 in matter No. IRC 4532 of 2000 during the period of operation of that award which is on and from 15 September 2000 to 5 October 2000 inclusive.

DECLARATION - VICTORIA

[Common Rule declared by PR952643 from 01Jan05]

Further to the decision issued by the Commission on 18 October 2004 [PR952542] and pursuant to ss.141 and 493A of the Workplace Relations Act 1996 (the Act), the Commission makes the following declaration for a common rule award:

1. In this Declaration:

1.1 the award means the Motels, Accommodation and Resorts Award 1998, as varied from time to time;

1.2 employees means employees in the industry who perform work of a kind that is covered by the award;

1.3 employers means employers who employ employees;

1.4 the industry means the industry of persons employed in any capacity whether permanent or casual in or in connection with motor inns or motels, unlicensed private hotels, serviced apartments, resorts, time share


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http://www.airc.gov.au/awardsandorders/T0908.doc

facilities, health or recreation farms, guest houses, ski lodges, holiday flats/units, holiday ranches or farms, condominiums and establishments of a like nature together with restaurants, function areas, convention centres or like facilities, ancillary to or part of any of the above whether such establishments are licensed to serve alcoholic drinks or not and in or in connection with preparing and serving food, cleaning and attending to the premises and all other services associated therewith.

2. That save for and subject to the matters referred to in clauses 4 to 7 below, the whole of the terms of the award, as varied from time to time, except those specified in clause 3 below, shall be:

2.1 a common rule for the industry in Victoria and known as the Motels, Accommodation and Resorts Victorian Common Rule Declaration 2005;

2.2 binding on all employers in respect of the employment by them of employees;

2.3 binding on all employees; and

2.4 binding on the Liquor, Hospitality and Miscellaneous Union and registered organisations respondent to the award.

3. The following clauses of the award are not included in the Motels, Accommodation and Resorts Victorian Common Rule Declaration 2005:

3.1 clause 5 – Commencement date of award and period of operation;

3.2 clause 6 – Coverage of award; and

3.3 clause 7.2 of clause 7 - Parties bound.

4. Subject to 4.1 to 4.5 below, all provisions in the Motels, Accommodation and Resorts Victorian Common Rule Declaration 2005 are to operate from 1 January 2005.

4.1 With respect to annual leave, only periods of annual leave commencing on or after 31 January 2005 attract leave loading.

4.2 With respect to redundancy payments for employees of employers who have fewer than 15 employees, only service on or after 1 January 2005 is to be taken into account for the purpose of calculating service.

4.3 With respect to redundancy payments for employees of employers who have 15 employees or more, only service on or after 1 January 2004 is to be taken into account for the purpose of calculating service. [Note: the agreement in respect of this issue is without prejudice to the position a party may put in roping-in proceedings.]

4.4 Any accident make-up pay clause is to apply in relation to any injury on or after 3 August 2004.

4.5 The wages clauses (including all allowances and penalty payments) are to commence operation from the first pay period on or after Monday, 3 January 2005 provided that in all cases the wages clauses commence operation no later than 5 January 2005.

5. The Motels, Accommodation and Resorts Victorian Common Rule Declaration 2005 shall not apply to employers respondent by any means to any other award of the Commission in respect of the employment by them of employees covered by that award.

6. This declaration shall not apply to a person with a disability who is eligible for a Disability Support Pension and who is employed by a supported employment service that receives funding under the Disability Services Act 1986 (Cth) to provide support for that person. [See Note 1 below.]

7. An employer who is making superannuation contributions into a complying superannuation fund, within the meaning of the Superannuation Industry (Supervision) Act 1993 (Cth), on behalf of an employee covered by this declaration, prior to the date of effect of this declaration is exempt from any provision in the award which specifies the fund or funds into which superannuation contributions are to be paid. [See Note 2 below.]

8. In the event of a dispute about the entitlement of an employer to set-off entitlements and benefits required to be provided under a contract of employment made prior to the date of this declaration against entitlements and


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benefits required to be provided under the Motels, Accommodation and Resorts Victorian Common Rule Declaration 2005, the matter may be referred to a Board of Reference, consisting of a Member of the Commission, which shall determine whether or not such a set-off should be permitted having regard to what is fair and equitable in all the circumstances of the case, without regard to technicalities and legal forms.

8.1 An appeal lies from a decision of a Board of Reference to a Full Bench of the Commission.

8.2 This clause shall apply for a period of twelve months from the commencement date of the Motels, Accommodation and Resorts Victorian Common Rule Declaration 2005.

8.3 Any registered organisation bound by the terms of the Motels, Accommodation and Resorts Victorian Common Rule Declaration 2005 shall be notified of the time and date of hearing in relation to any application made pursuant to this provision.

9. Nothing in this declaration reduces or in any way detracts from any accrued rights to any forms of leave including sick leave, annual leave, long service leave or parental leave to which employees or any of them have become entitled by accrual or otherwise prior to the commencement date in clause 10 below.

10. This declaration shall be an award of the Commission, shall come into force on 1 January 2005 and shall remain in force for a period of three months and thereafter in accordance with the Act. [See Note 3 below.]

4. DEFINITIONS

. . .

4.7 Hospitality services

4.7.1 Hospitality Services grade 1 means an employee who is primarily engaged in one or more of the following:

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

4.7.1(b) assembly and preparation of ingredients for cooking;

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

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

4.7.1(e) assisting employees who are cooking;

4.7.1(f) general cleaning duties;

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

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

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

4.7.1(j) parking guests cars;

4.7.1(k) persons not otherwise provided for shall mean any employee for which no specific classification exists in this Award and who has had more than three months service with the employer.

4.7.2 Hospitality services grade 2 means an employee who has not achieved the appropriate level of training and who is primarily engaged in one or more of the following:

4.7.2(a) receiving, storing and distributing goods;


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4.7.2(b) servicing accommodation areas and cleaning thereof;

4.7.2(c) tray service to guests' rooms;

4.7.2(d) transferring guests' baggage and/or property;

4.7.2(e) driving a passenger vehicle or courtesy bus;

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

4.7.2(g) assisting in dry-cleaning process;

4.7.2(h) cleaning duties using specialised equipment and chemicals;

4.7.2(i) handyperson, which means 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.;

4.7.2(j) security officer;

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

4.7.2(l) 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;

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

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

4.7.2(o) assisting in the cellar;

4.7.2(p) receipt of monies;

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

4.7.2(r) attending in a coffee shop or espresso bar;

4.7.2.(s) attending in a shop.

4.7.3 Hospitality services grade 3 means an employee who has the appropriate level of training and who is primarily engaged in one or more of the following:

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

4.7.3(b) 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;

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


4.7.3(e) receiving, storing and distributing goods;

4.7.3(f) assisting in the training, co-ordination and supervision of employees of lower grades;

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

4.7.3(h) dry-cleaning;


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4.7.3(i) handyperson, which means 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.;

4.7.3(j) providing butler services, basic food and beverage services with personalised guest services;

4.7.3(k) cellar work, including stock control, ordering and the receipt, delivering and reordering of goods within such area;

4.7.3(l) designing and mixing a range of sophisticated cocktails and other drinks. May including stocktaking and ordering of stock;

4.7.3(m) supervising, training and co-ordination of employees of lower grades;

4.7.3(n) taking reservations, greeting and seating guests and taking telephone orders.

4.7.4 Hospitality services grade 4 means an employee who has completed an apprenticeship or who has passed the appropriate trade test and who is engaged in any of the following:

4.7.4(a) undertaking general cooking duties including a la carte, baking, pastry cooking, butcher, waiting, butler.

4.7.5 Hospitality services grade 5 means an employee who has the appropriate level of training and who is primarily engaged in one or more of the following:

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

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

4.7.5(c) general or specialised cooking duties including the training and supervision of other cooks and kitchen staff and relieving Hospitality Services Grade 6 employees on their rostered days off or when on annual or other leave;

4.7.5(d) supervising, training and co-ordinating the work of employees engaged in the housekeeping area.

4.7.6 Hospitality services grade 6 means a chef de partie or equivalent who has completed an apprenticeship or has passed the appropriate trade test in cooking, butchery, baking or pastry cooking and has completed additional appropriate training and who performs any of the following:

4.7.6(a) general and specialised duties including supervision or training of other trade qualified cooks, ordering and stock control;

4.7.6(b) solely responsible for other cooks and other kitchen employees in a single kitchen establishment where other trade qualified cooks are employed.

4.8 Administration front office

4.8.1 Hospitality administration and front office grade 1 means an employee who has not achieved the appropriate level of training and who is primarily engaged in one or more of the following:

4.8.1(a) front office duties such as receptionist, telephonist, cashier or reservations;

4.8.1(b) performs basic clerical and routine office duties such as collating, filing, photocopying and delivering messages;

4.8.1(c) general clerical duties such as typing, basic data entry and calculation functions;

4.8.1(d) accounts;


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4.8.1(e) night auditing, in addition to any of the above duties such employee may also be required to perform any of the duties of Hospitality services grade 2 or below;

4.8.1(f) guest relations officer.

4.8.2 Hospitality administration and front office grade 2 means an employee who has the appropriate level of training and who is primarily engaged in one or more of the following:

4.8.2(a) front office duties such as receptionist, telephonist, cashier or reservations;

4.8.2(b) clerical and other office duties;

4.8.2(c) general clerical duties such as typing, basic data entry and calculation functions;

4.8.2(d) accounts;

4.8.2(e) night auditing in addition to any of the above duties such employee may also be required to perform any of the duties of Hospitality services grade 2 or below;

4.8.2(f) assistant in sales, and/or marketing;

4.8.2(g) guest relations officer.

4.8.3 Hospitality administration and front office grade 3 means an employee appointed as such who has the appropriate level of training and

4.8.3(a) who carries out general secretarial or stenographic duties, clerical duties of an advanced nature, and

4.8.3(b) who has recognised experience in complex duties and may be

4.8.3(c) responsible for guidance of other office personnel including juniors and may check and allocate their work, or

4.8.3(d) who is responsible for sales and marketing

4.8.3(e) and/or is in the front office engaged in duties including assisting in training and supervision of front office employees of a lower grade(s).

4.8.4 Hospitality administration and front office supervisor means an employee appointed as such and who has the appropriate level of training including a supervisor's course and trains and co-ordinates the work of front office and/or other clerical staff.


4.9.1 Leisure attendant grade 1 means a person who is primarily engaged in one or more of the following:

4.9.1(a) acts as an assistant instructor;

4.9.1(b) does basic testing;

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

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

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

4.9.1(f) is a pool attendant;

4.9.1(g) tests pools and spa waters for optimal levels;

4.9.1(h) is a powerboat observer;

4.9.1(i) child minding attendant.


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4.9.2 Leisure attendant grade 2 means a person who has the appropriate level of training and who is engaged in any of the following:

4.9.2(a) takes classes;

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

4.9.2(c) leads tours, and/or group activities;

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

4.9.2(e) child minding attendant.

4.9.3 Leisure attendant grade 3 means a person who has the appropriate level of training, who plans and co-ordinates leisure activities and/or organises activity programs and may supervise other leisure attendants.

17. CLASSIFICATIONS AND WAGE RATES

. . .

Level & classification

Introductory Level

LEVEL 1Hospitality Services Grade 1

LEVEL 2Hospitality Services Grade 2Leisure Attendant Grade 1Hospitality Administration and Front Office Grade 1 (excluding SE Qld)

LEVEL 3Hospitality Services Grade 3Hospitality Administration and Front Office Grade 2 (excluding SE Qld)Leisure Attendant Grade 2

LEVEL 4Hospitality Services Grade 4Hospitality Administration and Front Office Grade 3 (excluding SE Qld)Leisure Attendant Grade 3

LEVEL 5Hospitality Services Grade 5Hospitality Administration and Front Office Supervisor (excluding SE Qld)

LEVEL 6Hospitality Services Grade 6

. . .


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Hotels, Motels, Wine Saloons, Catering, Accommodation, Clubs and Casino Employees (Northern Territory) Award 2002 [AP812953CRN]

6. WHERE AND WHOM THE AWARD COVERS

6.1 This awards operates in the Northern Territory.

6.2 This award governs the wages and conditions of employment of all employees engaged in the performance of all work in or in connection with, or incidental to, the following industries and/or industrial pursuits:

6.2.1 All workers engaged in the conduct of hotels, clubs, restaurants, motels, boarding establishments, guest houses, hostels and/or any other type of accommodation and/or catering establishment, including but without in any way limiting the foregoing, persons employed in any capacity:

6.2.1(a) In hotels (licensed, unlicensed or private).

6.2.1(b) In motels or restaurants operating in association therewith.

6.2.1(c) In combination hotel/motel.

6.2.1(d) In wine saloons or wine bars in or in connection with the selling of drinks.

6.2.1(e) In a cafe, restaurant or establishment in which food or drink is sold for consumption on the premises and where such food or drink is both ordered and served by table service.

6.2.1(f) In guest houses, boarding houses and hostels.

6.2.1(g) In clubs (incorporated under the Associations Incorporation Act).

6.2.1(h) In casinos.

6.2.1(i) In preparing and serving food and drinks, cleaning and attending to the premises and all other services associated with hotels, motels, or restaurants operating in association therewith; combination hotel/motel, wine saloons or wine bars, guest houses, boarding houses, hostels, cafes, restaurants, incorporated clubs, casinos and/or any other type of accommodation and/or catering establishment and any other type of establishment covered by the incidence of the award.

7. WHO IS BOUND BY THIS AWARD

This award binds:

7.1 the employers referred to in the schedule hereto in respect of all employees, whether members or not of Liquor, Hospitality and Miscellaneous Union; and

7.2 the Australian Liquor, Hospitality and Miscellaneous Workers Union, its officers and members.

DECLARATION – NORTHERN TERRITORY

[Common rule declared in Northern Territory by AW783491 Q0382 from 16Apr98]

The Hotels, Motels, Wine Saloons, Catering, Accommodation, Clubs and Casino Employees (Northern Territory) Consolidated Award 1986, as varied to date shall be a common rule of the industries and/or industrial pursuits of persons employed in any capacity whether permanent or casual in the conduct of hotels, clubs, restaurants, motels, boarding establishments, guest houses, hostels and/or any other type of accommodation and/or catering establishments, including but without in any way limiting the foregoing, persons employed in any capacity:

(a) in hotels (licensed, unlicensed or private);(b) in motels or in restaurants operating in association therewith;


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http://www.airc.gov.au/awardsandorders/Q0382.doc

(c) in combination of hotel/motel(d) in wine saloons or wine bars in or in connection with the selling of drinks;(e) in café, restaurant or establishment in which food or drink is sold for consumption on the premises and where

such food or drink is being ordered and served by table service;(f) in guest houses, boarding houses and hostels;(g) in clubs incorporated under the Associations Incorporation Act;(h) in casinos;(i) in preparing and serving food and drinks, cleaning and attending to the premises and all other services

associated with hotels, motels or restaurants operating in association therewith; combination hotel/motel, wine saloons or wine bars, guest houses, boarding houses, hostels, cafes, restaurants, incorporated clubs, casinos and/or any other type of establishment covered by the incidence of the Award, in the Northern Territory and shall be binding on all employers in the said industry in respect of the employment by them of employees in the classifications for which provision is made in the said award and shall also be binding on all such employees.

2. The declaration shall not apply to:

(a) any employer in respect of an employee in Public Sector employment as defined in the Workplace Relations Act 1996;

(b) any employer in respect of any employees covered by any other award, Australian Workplace Agreement or Certified Agreement made under the Workplace Relations Act 1996.

3. This declaration shall operate from midnight on 16th April 1998.

4. DEFINITIONS

. . .

4.4 Bar attendant mean any person usually employed for more than two hours in any one day or night in supplying or dispensing or mixing of liquor in any portion of the licensed premises, including sales of liquor from the bottle department.

4.5 Handyman means an employee who is not a tradesman but who is primarily employed to perform routine repair maintenance duties within and about the employer’s establishment.

4.6 Gardener (qualified) means an employee engaged as a gardener and who is required to have an appropriate certificate, other technical qualification or approved experience and knowledge relating to gardening for the performance of their duties.

4.7 General hand means an employee engaged to perform general duties in and around the establishment but not including cooking, waiting, servicing liquor or other specialised functions.

4.8 Cleaner means a worker who does general cleaning duties in bars and/or public areas.

4.9 Bar area: a person is deemed to be working in a “bar area” where they are engaged in the provision of alcoholic beverages.

4.10 Front of the house means the bar and cellar areas of the establishment and also includes the classifications specified in clause 39 - Classification structure and wage rates - gaming staff.

. . .


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16. CLASSIFICATION STRUCTURE AND WAGE RATES

. . .

16.1 Classification definitions

16.1.1 Hospitality worker level 1

This level applies to unskilled personnel. This level is intended to apply to an employee without formal training in the industry who performs basic duties requiring minimal judgement. Indicative tasks an employee at this level may perform as follows:

Food and beverage division Kitchen division Guest services division Administrative and ancillary services division

Picking up glasses

General assistance to food and beverage attendants of a higher grade not including service to customers

Removing food plates

Setting and/or wiping down tables

Cleaning and tidying up of associated areas

Cleaning ashtrays

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

Assembly and preparation of ingredients for cookery

General pantry maintenance

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

Perform general cleaning duties

Parking guest cars

Basic office duties

Labouring and cleaning duties


This level applies to employees who have satisfactorily completed the appropriate standard of training. It includes an employee who has completed induction training in the enterprise to the extent that the employee can perform work within the scope of this level.

This level is intended to apply to an employee with a limited range of duties, who works under supervision either individually or in a team environment. Indicative tasks an employee at this level may perform are, in addition to all the tasks included in Level 1, as follows:

Food and beverage division

Kitchen division Guest services division Administrative and ancillary services division

Supplying, dispensing or mixing of liquor including the sale of liquor from the bottle shop

Assisting in the cellar or bottle department

Undertaking general waiting duties of both food and/or beverage including cleaning tables

Receipt of monies

Attending a snack bar

Engaged on delivery duties

Assistance to employees who are cooking

General cleaning of kitchen areas, equipment/utensils used in the food services area

Preparing simple food items, salads and pre-cooked meals

Assist qualified staff in assembly and preparation for cooking

Routine front office duties

Servicing accommodation areas and cleaning thereof

Receiving and assisting guests at the entrance to the establishment

Transferring guests baggage to/from roomsAssisting in dry cleaning process

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

Clerical or routine office duties of collating, filing, photocopying and delivering messages

Routine ground maintenance, ground keeping and basic gardening

Receiving, despatching and storage of general and perishable goods


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This level applies to an employee who has satisfactorily completed the appropriate standard of industry training so as to enable them to perform work either individually or in a team environment with only routine supervision. This level is intended to apply to an employee who has experience in the industry, and who is responsible for the quality of their own work, and who undertakes a broader range of duties than at level 2. Indicative tasks an employee at this level may perform are, in addition to all the tasks included in levels 1 and 2, as follows:

Food and beverage division Kitchen division Guest services division Administrative and ancillary services division

Supplying, dispensing or mixing drinks including the sale of drinks from the bottle department

Assisting in the cellar or bottle department, where duties could include working in the cellar without direct supervision

Undertaking general waiting duties of both food and liquor including cleaning tables

Receipt of monies

Taking reservations, greeting and seating guests

Engaged in delivery duties

Specialised non cooking duties in a kitchen or food preparation area

Cooking of breakfast and snacks

Preparing basic meals for room service

Front office duties including night auditing and telephone reception, desk reception, receipt of monies, reservations

Providing butler services such as food, beverage and personalised guest services

Driving a passenger vehicle or courtesy bus

General clerical or office duties of copy typing, filing, basic data entry and simple calculating and machine work

General non-trade repair work and maintenance

Fork lift operation

Gardening and greenkeeping

Receiving, despatching and documenting and recording of goods

Security of premises including the checking of delivery vehicles


This level applies to an employee who has satisfactorily completed the appropriate level of industry training so as to enable the employee to co-ordinate work in a team environment or to work individually under general supervision. This level is intended to apply to an employee capable of working from complex instructions/procedures, and who can assist in the provision of on-the-job training. Indicative tasks an employee at this level may perform, in addition to all the tasks included in levels 1 to 3, are as follows:



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

Designing and mixing a range of sophisticated drinks

Guidance of food and beverage attendants of a lower grade

Baking, pastry cooking or butchering

Cooking (general)

Front office duties, reservations

Guidance of guest services employees of a lower grade

Providing personalised guest services

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

Dry cleaning

Clerical duties of audio typing, stenography, word processing and data processing

Repair work and maintenance involving a broad range of tasks


Inventory and stores control

Basic surveillance of premises including interaction with guests; basic surveillance of staff and cash control


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This level applies to an employee who has undertaken industry training to the point of trade, or trade equivalent, qualifications and who is required in the application of their training to exercise skills and responsibilities under limited supervision.

This level is intended to apply to an employee who exercises discretion in the performance of their tasks, and who is capable and/or required to regularly supervise work performed by employees operating within skill levels 1 to 4. Indicative tasks an employee at this level may perform, in addition to all the tasks included in levels 1 to 4, are as follows:



Specialised duties in a fine dining room

All qualified employees engaged in cooking, baking, pastry cooking or butchery duties e.g. Commi Chef

Administration assistance in the supervision and training of front office personnel

Dry cleaning

Tailoring

Butler responsibilities

Advanced clerical duties including administration assistance, the supervision of office personnel and the checking of work

Repair and maintenance of all facilities within the scope of an employee’s trade


Advanced surveillance of premises including interaction with customers; advanced surveillance of staff and cash control


An employee who possesses and applies qualifications and skills beyond that of a level 5 employee.



Supervision, training and coordination of food and beverage staff, or stock control for a bar or bars

Specialised cooks engaged to perform general or specialised cooking, butchering, baking or pastry cooking duties and/or supervise and train other cooks and kitchen employeese.g. Demi Chef

Supervision, training and coordination of front office employees

Supervision training and coordination of housekeeping department employees

Supervision, training and coordination of clerical employees


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An employee who possesses and applies qualifications and skills beyond that of a level 6 employee.



Specialised cooks engaged to perform general or specialised cooking, butchering, baking or pastry cooking duties and/or supervise and train other cooks and kitchen employees

e.g. Chef de Partie

. . .

39. CLASSIFICATION STRUCTURE AND WAGE RATES - GAMING STAFF

39.1 Classification definitions

39.1.1 Gaming attendant introductory level

Introductory rate means that rate of pay paid to a gaming division employee on engagement. This rate applies during on-floor training and establishment orientation. It is intended that this rate will apply for a maximum period of three months from the date of engagement.

39.1.2 Gaming attendant level one means an employee who carries out the collection of Keno tickets and fees from patrons and delivery of these to the Keno game. This category includes persons employed paying out minor prizes and performing minor repairs to slot machines. This category also includes employees in the slots technicians’ area with a limited knowledge of electronic equipment associated with gaming.

39.1.3 Gaming attendant level two means an employee who carries out counting and dispensing of monies received from slot machines and the recording of these monies under secure conditions, receiving Keno tickets and fees and conducting Keno games. This category also includes employees in the slots technicians’ area with knowledge of all slots machines and a basic understanding of other electronic equipment associated with gaming.

39.1.4 Gaming attendant level three means an employee fully experienced and competent in the operations of Keno gaming and who needs minimal supervision, or an employee who is able to deal one major game and has been trained in all minor games. This category also includes employees in the slots technicians’ area with knowledge of all electronic equipment associated with gaming.

39.1.5 Gaming attendant level four means an employee who is able to deal two major games and has been trained in all minor games.

39.1.6 Gaming attendant level five means an employee who is able to deal three or more major games and has been trained in all minor games, or an employee who is able to inspect two major games and all minor games, or a cashier responsible for cash transactions under the direction of senior cashiers.

39.1.7 Gaming attendant level six means an employee who is able to inspect three or more major games and all minor games, or an experienced cashier who is responsible for large transactions and foreign currency exchange.


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Liquor and Accommodation Industry – Hotels, Resorts and Gaming – (Managerial Staff) – Award 2003 [AP821899]

5. LOCALITY

This award applies in the States of New South Wales, Queensland, South Australia, Tasmania, Victoria and Western Australia.

4. WHO IS BOUND BY THIS AWARD


4.1.1 the Club Managers’ Association, Australia [CMAA] and its officers and members; and

4.1.2 the Australian Hotels Association and its members.

4.2 In respect of persons employed within the scope of the award, whether members of the CMAA or not.

4.3 Exemptions

This award does not apply to:

4.3.1 Gaming establishments/complexes holding a Casino license under relevant State legislation.

4.3.2 Any Hotel Manager who is a member of the Council of the State Branch and/or the National Board, as presently constituted of the Australian Hotels Association.

4.3.3 Any Hotel Manager who is an employee of a proprietary or private company (within the meaning of the Companies Act of the relevant State or Territory) where he/she holds sufficient number of shares to entitle him to voting control at general meetings of the company.

4.3.4 Any Hotel Manager who is the senior partner of a partnership or has at least 49% of that partnership.

4.3.5 The parent, spouse, son or daughter of a manager referred to in 4.3.3 and 4.3.4 of this clause.

4.3.6 The following employees are exempt from this award:

4.3.6(a) An employee who is employed to undertake the duties of senior management, responsible for a significant area of the operations of one or more hotels. Indicative position titles for such an employee include:

Company Secretary; Chief Accountant; Personnel or Human Resources Manager; Financial Controller; Industrial Relations Manager; Venue Manager; General/Hotel Manager; Executive Assistant Manager; Regional Manager; or

a manager to whom any of those positions report or are responsible.

7. RELATIONSHIP TO OTHER AWARDS

. . .

7.3 This award does not apply to any person who falls within the classification definitions of the following awards (as amended from time to time):


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7.3.1 Hospitality Industry - Accommodation, Hotels, Resorts and Gaming Award 1998 [Print P9138 [AW783479]] (an award of the Australian Industrial Relations Commission);

7.3.2 Hotels, Clubs etc Award (an Award of the Industrial Relations Commission of South Australia);

7.3.3 Hotels, Resorts and Accommodation Industry – South Eastern Division Award (an award of the Queensland Industrial Relations Commission);

7.3.4 Hotels and Tavern Workers Award 1978 (an award of the West Australian Industrial Relations Commission);

7.3.5 Hotels Employees (State) Award (an award of the Industrial Relations Commission of New South Wales);

7.3.6 Hotels, Resorts, Hospitality and Motels Award (an award of the Tasmanian Industrial Relations Commission);

7.3.7 Club Employees Award – State (Excluding South East Queensland) (an award of the Queensland Industrial Relations Commission);

7.3.8 Hotels, Resorts and Certain Other Licensed Premises Award – State (Excluding South East Queensland) (an award of the Queensland Industrial Relations Commission).

7.4 The exclusions in 7.3 do not extend to “catch-all” classifications such as ‘persons not otherwise provided for’ (see clause 6.7.6 of the Hospitality Industry – Accommodation, Hotels, Resorts and Gaming Award 1998 [Print P9138 [AW783479]]).

7.5 Notwithstanding any other provision in this award the designation of an employee’s position with a title that includes the word “manager” shall not result in the application of this award unless the employee is also required to and does perform the duties of a manager as provided for in this award.

8. DEFINITIONS

. . .

8.7 Manager means an employee (however designated) who:

8.7.1 under the direction of senior management is required to manage and co-ordinate the activities of a relevant area or areas of the hotel; and

8.7.2 directs staff to ensure they carry out their duties in the relevant area or areas of the hotel; and

8.7.3 implements policies, procedures and operating systems for the hotel.

8.7.4 An employee appointed as a manager will have completed an appropriate level of training in business management or have relevant industry experience including the supervision of staff in one more areas of an hotel. In a General Hotel, this classification is commonly known as an Assistant Manager. In an Accommodation Hotel, this classification may include any of the following positions; Duty Manager; Assistant Food and Beverage Manager, Assistant Rooms Division Manager; Assistant Front Office Manager or equivalent position.


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