HOSPITALITY INDUSTRY (GENERAL) AWARD WAGE SCHEDULES

Transcription

1 No 6 of 2014 HOSPITALITY INDUSTRY (GENERAL) AWARD WAGE SCHEDULES Please find attached the 2014 Wage Rates & Allowances Guide effective from the 1 st full pay period on or after 1 st July Some points to note are: Schedule C of the Hospitality Industry (General) Award 2010 (HIGA) is still in place but will expire on 31 st December 2014, relating to junior rates and meal breaks. From 1 st January 2015:- Juniors who are employed to sell or dispense liquor in bars and/or bottle departments or shops as well as cellar employees or other places where liquor is sold must be paid the adult rate of pay as prescribed by clause 20.1 of the Award for the classification of the work being performed. Meal breaks will change to 6 hours as per clause 31 of the Award. More information of this will be provided in late Superannuation Members are reminded that the superannuation guarantee will increase to 9.5% from 1 st July An employer must make contributions for each employee for such month where the employee earns $ or more in a calendar month. This is for an award employee employed in accordance with the Hospitality Industry (General) Award Refer to clause Provision of Employee Accommodation and Meals Where an employer provides employees with accommodation, meals or both, the employer may deduct an amount of money from the employee s wages in accordance with clause 39 of the Hospitality Industry (General) Award 2010.

2 Apprentice Wages Please See Appendix 1 Pay Rates for Apprentices on pages 26 to 30. Take-Home Pay Orders AHA(WA) Members are reminded that an employee can apply to the Fair Work Commission for a Take-Home Pay Order if the employee suffers a pay cut as a result of changes to wage rates. A take-home pay order can be made if: A Modern Award applies to the employee or employees; and The employee or employees are in the same job as they were before the Modern Award commenced; and The amount of the employee s take-home pay for working the same sort of hours or the same amount of work has been reduced Other Award Entitlements Please refer to the Hospitality Industry (General) Award 2010 for all other entitlements. Further Information Should you require any further information please contact Ron Ballucci or Dalton Ryan on or iradmin@ahawa.asn.au Yours faithfully, Ron Ballucci Manager, Employment & Regulatory Advice Page 2 of 30

3 Australian Hotels Association (WA) Hospitality Industry (General) Award Wage Rates & Allowances Guide Effective from first full pay period commencing on or after 1 July 2014 Page 3 of 30

4 TABLE OF CONTENTS PART 1: ADULT WAGE RATES AND ALLOWANCES 6 PART 2: JUNIOR WAGE RATES 11 PART 3: TRAINEE WAGE RATES 13 PART 4: CLASSIFICATION DEFINITIONS 17 APPENDIX 1: PAY RATES FOR NEW APPRENTICIES 26 Page 4 of 30

5 HOSPITALITY INDUSTRY (GENERAL) AWARD 2010 These are the minimum wage rates and allowances applicable to employees employed under the Hospitality Industry (General) Award 2010 ( HIGA ). That is, employers and their employees in the hospitality industry employed in the classifications defined in Schedule D of the HIGA, to the exclusion of any other modern award e.g. restaurants, registered clubs. WAGE RATES AND ALLOWANCES EFFECTIVE FROM THE FIRST FULL PAY PERIOD COMMENCING ON OR AFTER 1 Disclaimer: Whilst due care has been taken in preparing this information, no responsibility is accepted by the Australian Hotels Association (WA) for the accuracy of the information. The AHA(WA) does not accept legal liability and is expressly disclaimed for any damage that may arise from any person acting on the information contained therein arising from or connected to the accuracy, reliability or completeness of the information. Page 5 of 30

6 PART 1: ADULT WAGE RATES AND ALLOWANCES CLAUSE 3 DEFINITIONS ALLOWANCES/PENALTIES Standard weekly rate means the minimum weekly wage for a level 4 rate in clause 20.1 currently $ Standard hourly rate means the minimum hourly wage for a level 4 classification in clause 20.1 currently $ CLAUSE 21 ALLOWANCES Clause 21.1 (a) Meal Allowance: $12.05 per eligible occasion Clause 21.1 (b) Tool Allowance: Where a cook is required to use their own tools, the employer must pay an allowance of $1.55 per day or part thereof up to a maximum of $7.60 per week. Clause 21.2 (a) Fork Lift Allowance: Full-time Employees A fork lift driver engaged on a full-time basis must be paid an additional allowance of $11.19 per week (representing 1.5% of the standard weekly rate) for all purposes. Part-time/ Casual Employees A fork lift driver engaged on a part-time or casual basis must be paid an additional allowance of $2.24 per day (representing 0.3% of the standard weekly rate) up to a maximum of $11.19 per week. Clause 21.2 (b) First Aid Allowance: Full-time Employees A full-time employee who has undertaken a first aid course and who is the holder of a current recognised first aid qualification such as a certificate from the St. John Ambulance or similar body must be paid an additional allowance of $8.95 per week (representing 1.2% of the standard weekly rate) if they are appointed by the employer to perform first aid duty. Part-time/ Casual Employees A part-time or casual employee who has undertaken a first aid course and who is the holder of a current recognised first aid qualification such as a certificate from the St. John Ambulance or similar body must be paid an additional allowance of $1.79 per day (representing 0.24% of the standard weekly rate) up to a maximum of $8.95 per week if they are appointed by the employer to perform first aid duty. Page 6 of 30

7 Clause 21.3 (a) Broken Periods of Work: Employees other than casuals who have a broken work day shall receive an additional allowance for a spread of hours as prescribed in clause 29 Ordinary hours of work, as follows: Two hours over the hours worked in a day and up to three hours: an allowance per day of $2.46 (representing 0.33% of the standard weekly rate). Three hours over the hours worked: an allowance per day of $3.73 (representing 0.5% of the standard weekly rate). Clause 21.3 (b) Overnight Stay Allowance: Where an employee is requested to stay overnight to provide prompt assistance to guests outside ordinary business hours the employee is entitled to be paid an amount of $44.77 per night (representing 6% of the standard weekly rate). The allowance provides compensation for all work up to one hour s duration only. Any work done in excess of a total of one hour s duration must be paid 150% of their base rate of pay. Any time worked during an overnight stay will not count towards an employee s hours of work or leave accruals and will not be classed as overtime. Clause 32.1 Penalty Rates Monday - Friday Saturday Sunday Public Holidays FT/PT 100% 125% 175% 250% Casual 125% 150% 175% 275% The percentages set out in the table above reflect the applicable penalties for work performed by permanent and casual employees on particular days. The actual hourly rates have been calculated and are contained in this guide. Clause 32.3 Late night/early morning penalties (Monday to Friday only): Work performed between the hours of 7.00pm and midnight shall be paid an additional $1.96 per hour or part hour worked in the penalty period (representing 10% of the standard hourly rate). Work performed between midnight and 7.00am shall be paid an additional $2.95 per hour or part hour worked in the penalty period (representing 15% of the standard hourly rate). Page 7 of 30

8 FULL-TIME AND PART-TIME EMPLOYEES CLASSIFICATIONS MON-FRI (100%) SATURDAY (125%) SUNDAY (175%) PUB HOLS (250%) Food & Beverage Att Gd Food & Beverage Att Gd 2 (bar attendant) Food & Beverage Att Gd 3 (TAB) Food & Beverage Att Gd Food & Beverage Supervisor Kitchen Attendant Gd Kitchen Attendant Gd Kitchen Attendant Gd Cook Gd 1 (breakfast, grill cook) Cook Gd Cook Gd 3 (commis chef, qualified chef) Cook Gd 4 ( demi chef, first cook) Cook Gd 5 (chef de partie) Guest Service Gd 1 (cleaner) Guest Service Gd 2 (room attendant) Guest Service Gd Guest Service Gd Guest Service Supervisor Storeperson Gd Storeperson Gd Storeperson Gd Handyperson Doorperson & Security Officer Gd Timekeeper & Security Officer Gd Leisure Att Gd Leisure Att Gd Leisure Att Gd Introductory Level Forklift driver Front Office Gd Front Office Gd Front Office Gd Front Office Supervisor Clerical Gd Clerical Gd Clerical Gd Clerical Supervisor Gardener Gd Gardener Gd Gardener Gd 3 (tradesperson) Gardener Gd Page 8 of 30

9 CASUAL EMPLOYEES CLASSIFICATIONS MON-FRI (125%) SATURDAY (150%) SUNDAY (175%) PUB HOLS (275%) Food & Beverage Att Gd Food & Beverage Att Gd 2 (bar attendant) Food & Beverage Att Gd 3 (TAB) Food & Beverage Att Gd Food & Beverage Supervisor Kitchen Attendant Gd Kitchen Attendant Gd Kitchen Attendant Gd Cook Gd 1 (breakfast, grill cook) Cook Gd Cook Gd 3 (commi chef, qualified chef) Cook Gd 4 (demi chef, first cook) Cook Gd 5 (chef de partie) Guest Service Gd 1 (cleaner) Guest Service Gd 2 (room attendant) Guest Service Gd Guest Service Gd Guest Service Supervisor Storeperson Gd Storeperson Gd Storeperson Gd Handyperson Doorperson & Security Officer Gd Timekeeper & Security Officer Gd Leisure Att Gd Leisure Att Gd Leisure Att Gd Introductory Level Forklift driver Front Office Gd Front Office Gd Front Office Gd Front Office Supervisor Clerical Gd Clerical Gd Clerical Gd Clerical Supervisor Gardener Gd Gardener Gd Gardener Gd 3 (tradesperson) Gardener Gd Page 9 of 30

10 MANAGERIAL STAFF (HOTELS) The following minimum salary options are effective from the first pay period commencing on or after 1 July BASE ANNUAL SALARY LOADED ANNUAL SALARY (125%) $42, per annum $53, per annum Payment of at least the Loaded Annual Salary will allow access to the Salaries Absorption option pursuant to clause 27.2 of the HIGA. APPRENTICE CHEFS PLEASE SEE APPENDIX 1 Page 10 of 30

11 PART 2: JUNIOR WAGE RATES FULL-TIME AND PART-TIME JUNIORS (other than office juniors) 16 YEARS & UNDER MON - FRI SATURDAY SUNDAY PUBLIC HOLIDAYS Introductory Level Level Level Level Level Level YEARS Introductory Level Level Level Level Level Level YEARS Introductory Level Level Level Level Level Level YEARS Introductory Level Level Level Level Level Level Page 11 of 30

12 CASUAL JUNIORS (other than office juniors) 16 YEARS & UNDER MON - FRI SATURDAY SUNDAY PUBLIC HOLIDAYS Introductory Level Level Level Level Level Level YEARS Introductory Level Level Level Level Level Level YEARS Introductory Level Level Level Level Level Level YEARS Introductory Level Level Level Level Level Level Page 12 of 30

13 FULL-TIME AND PART-TIME JUNIORS (office juniors) UNDER 16 YEARS MON - FRI SATURDAY SUNDAY PUBLIC HOLIDAYS Level Level Level Level YEARS Level Level Level Level Level YEARS Level Level Level Level Level YEARS Level Level Level Level Level YEARS Level Level Level Level Level Page 13 of 30

14 CASUAL JUNIORS (office Juniors) UNDER 16 YEARS MONDAY - FRIDAY SATURDAY SUNDAY PUBLIC HOLIDAYS Level Level Level Level YEARS Level Level Level Level YEARS Level Level Level Level YEARS Level Level Level Level YEARS Level Level Level Level Page 14 of 30

15 PART 3: TRAINEE WAGE RATES CERTIFICATE I, II & III FULL-TIME TRAINEES MON - FRI SATURDAY SUNDAY PUBLIC HOLIDAYS School Leaver: Year School Leaver: Year 11 Year 10: 1 year out School Leaver: Year 12 Year 10: 2 years out Year 11: 1 Year out Year 10: 3 years out Year 11: 2 years out Year 12: 1 year out Year 10: 4 years out Year 11: 3 years out Year 12: 2 years out Plus 5 or more years out PART-TIME TRAINEES MON - FRI SATURDAY SUNDAY PUBLIC HOLIDAYS School Leaver: Year School Leaver: Year 11 Year 10: 1 year out School Leaver: Year 12 Year 10: 2 years out Year 11: 1 Year out Year 10: 3 years out Year 11: 2 years out Year 12: 1 year out Year 10: 4 years out Year 11: 3 years out Year 12: 2 years out Plus 5 or more years out Page 15 of 30

16 CERTIFICATE IV FULL-TIME TRAINEES MON - FRI SATURDAY SUNDAY PUBLIC HOLIDAYS School Leaver: Year School Leaver: Year 11 Year 10: 1 year out School Leaver: Year 12 Year 10: 2 years out Year 11: 1 Year out Year 10: 3 years out Year 11: 2 years out Year 12: 1 year out Year 10: 4 years out Year 11: 3 years out Year 12: 2 years out Adult wages 21+: 1 st year Adult wages 21+: 2 nd year PART-TIME TRAINEES MON - FRI SATURDAY SUNDAY PUBLIC HOLIDAYS School Leaver: Year School Leaver: Year 11 Year 10: 1 year out School Leaver: Year 12 Year 10: 2 years out Year 11: 1 Year out Year 10: 3 years out Year 11: 2 years out Year 12: 1 year out Year 10: 4 years out Year 11: 3 years out Year 12: 2 years out Adult wages 21+: 1 st year Adult wages 21+: 2 nd year Page 16 of 30

17 PART 4: CLASSIFICATION DEFINITIONS Schedule D: Classification Definitions of the Hospitality Industry (General) Award 2010 provides a description of the duties of each award classification which assists in determining an employee s applicable rate of pay. Below is an extract of Schedule D: Classification Definitions from the Hospitality Industry (General) Award Schedule D CLASSIFICATION DEFINITIONS D.1 INTRODUCTORY LEVEL In respect of all classification streams, introductory level means the level of an employee who enters the industry and who has not demonstrated the competency requirements of level 1. Such an employee will remain at this level for up to three months while the appropriate training for level 1 is undertaken and assessment made to move from the introductory level to level 1. At the end of three months from entry, an employee will move to level 1 other than where agreement has been reached and recorded between the employee and the employer that further training of up to three months is required for the employee to achieve competence for movement to level 1. D.2 GENERAL CLASSIFICATION DEFINITIONS D.2.1 Food and beverage stream Food and beverage attendant grade 1 means an employee who is engaged in any of the following: picking up glasses; emptying ashtrays; 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; and cleaning and tidying of associated areas. 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: supplying, dispensing or mixing of liquor including the sale of liquor from the bottle department; assisting in the cellar or bottle department; Page 17 of 30

18 undertaking general waiting duties of both food and/or beverage including cleaning of tables; receipt of monies; attending a snack bar; and engaged on delivery duties. Food and beverage attendant grade 3 means an employee who in addition to the tasks performed by a Food and beverage attendant grade 2 is engaged in any of the following: the operation of a mechanical lifting device; attending a wagering (e.g. TAB) terminal, electronic gaming terminal or similar terminal; 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; and training food and beverage attendants of a lower grade. 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. 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. D.2.2 Kitchen stream Kitchen attendant grade 1 means an employee engaged in any of the following: 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; assisting employees who are cooking; assembling and preparing ingredients for cooking; and general pantry duties. 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. 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. Page 18 of 30

19 Cook grade 1 means an employee who carries out cooking of breakfasts and snacks, baking, pastry cooking or butchering. Cook grade 2 means an employee who has the appropriate level of training and who performs cooking duties including baking, pastry cooking or butchering. 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. 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. 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 and who performs any of the following: general and specialised duties including supervision or training of other kitchen staff; ordering and stock control; and supervising other cooks and other kitchen employees in a single kitchen establishment. D.2.3 Guest services stream Guest service grade 1 means an employee who performs any of the following: laundry and/or linen duties which may include minor repairs to linen or clothing such as buttons, zips, seams and working with flat materials; the collection and delivery of guests personal dry cleaning and laundry, linen and associated materials to and from accommodation areas; performs general cleaning duties; and parking guests cars. 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: servicing accommodation areas and cleaning thereof; receiving and assisting guests at the entrance to the establishment; driving a passenger vehicle or courtesy bus; transferring guests baggage to and from rooms; assisting in the dry cleaning process; cleaning duties using specialised equipment and chemicals; and providing butler services such as food, beverage and personalised guest service. Page 19 of 30

20 Guest service grade 3 means an employee who has the appropriate level of training and who is engaged in any of the following: supervising guest service employees of a lower grade; providing butler services such as food, beverage and personalised guest service; major repair of linen and/or clothing including basic tailoring and major alterations and refitting; and dry cleaning. 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. 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. 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. Front office grade 2 means an employee who has the appropriate level of training and is in the front office engaged in duties including telephonist, receptionist, cashier, information services or reservations. 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. 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. D.2.4 Administration stream 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. 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. Clerical grade 3 means an employee who has the appropriate level of training and who performs any of the following: operates adding machines, switchboard, paging system, telex machine, typewriter or calculator; uses knowledge of keyboard and function keys to enter and retrieve data through computer terminal; copy types at 25 words per minute with 98% accuracy; maintains mail register and records; Page 20 of 30

21 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; transcribes information into records, completes forms, takes telephone messages; acquires and applies a working knowledge of office or sectional operating procedures and requirements; acquires and applies a working knowledge of the organisation s structure and personnel in order to deal with inquiries at first instance, locates appropriate staff in different sections, relays internal information, responds to or redirects inquiries, greets visitors; keeps appropriate records; and 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. 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 transcribes 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; Page 21 of 30

22 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; and maintains financial records and journals, collects and prepares time and wage records; prepares accounts queries from debtors; posts transactions to ledger. Clerical supervisor means an employee who has the appropriate level of training including a supervisory course and who co-ordinates other clerical staff. D.2.5 Security stream Doorperson/security officer grade 1 means a person who assists in maintenance of dress standards and good order at an establishment. 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. D.2.6 Leisure activities stream 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. 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. 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. D.2.7 Stores stream Storeperson grade 1 means an employee who receives and stores general and perishable goods and cleans the store area. 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 a more complex nature. Storeperson grade 3 means an employee who has the appropriate level of training and who: implements quality control techniques and procedures; understands and is responsible for a stores/warehouse area or a large section of such an area; has a highly developed level of interpersonal and communications skills; 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; Page 22 of 30

23 exercises discretion within the scope of this grade; and who may exercise skills attained through the successful completion of an appropriate warehousing certificate; and may perform indicative tasks at this level such as: liaising with management, suppliers and customers with respect to stores operations; and detailing and co-ordinating activities of other storepersons and acting in a leading hand capacity for in excess of 10 storepersons; maintains control registers including inventory control and being responsible for preparation and reconciliation of regular reports or stock movements, dispatches, etc; and supervises the receipt and delivery of goods, records, outgoing goods, responsible for the contents of a store. D.2.8 Maintenance and trades other than the cooking trade 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. 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. Those employees who operate a fork lift as only part of their duties will be paid at the level 3 classification rate in clause Error! Reference source not found.. Gardener grade 1 means an employee primarily engaged in the following activities: keeping areas clean and tidy; weeding and watering; trimming, mowing of surrounds, etc., with hand implements; assistance in preparing areas for play; assistance in course or green maintenance and construction; operation of a limited range of vehicles, including motor vehicles; performs non-trade tasks incidental to the employee s work. Gardener grade 2 means an employee who is engaged in any of the following activities in addition to the work of grade 1: operation and minor maintenance of motorised equipment under supervision, other than machinery or equipment requiring the holding of specialised licences; assistance in the maintenance, renovation and reconstruction of greens and fairways, and/or maintenance of playing surfaces, including mowing, rolling, top dressing, seeding, turfing and sprigging, fertilising under supervision, planting and maintenance of trees, pruning under supervision; applying fertilisers, fungicides, herbicides and insecticides under general supervision; Page 23 of 30

24 gardening duties including the planting and trimming of trees, sowing, planting and cutting of grass, and the watering of plants, gardens, trees, lawns and displays; routine maintenance of turf, synthetic, artificial and other play surfaces; completion of basic records; assistance in the construction and installation of facilities and systems; performing tasks incidental to the employee s work; handyperson duties; supervising gardeners of a lower grade. Gardener grade 3 (tradesperson) means an employee who has completed trade or equivalent qualifications and undertakes one or more of the following duties (including non-trade tasks incidental to the employee s work): operate, maintain and adjust machinery as appropriate; clean machinery and inspects machinery after each use, reporting any problems to a management employee; applying fertilisers, fungicides, herbicides and insecticides as directed by a management employee; preparing turf, synthetic, artificial and other surfaces for play; maintenance and repair of vehicles and/or motor engines; repair and minor renovation work; formation and maintenance of all gardens, lawns and greens; the planting, maintenance and care of trees; training and supervision of employees of a lower grade, including apprentices. Gardener grade 4 (tradesperson) means an employee who has satisfactorily attained the appropriate level of training at trade or the equivalent level, together with the additional requirements in supervision or other appropriate specialist modules. In addition to the duties of levels 1 to 3, the employee is also engaged in the following activities: supervision and training of subordinate staff, including tradespersons; presentation of written and or verbal reports including budgets, general liaison with management; activities requiring application of specialist skills. Page 24 of 30

25 D.2.9 Managerial staff (Hotels) For the purpose of this additional classification, hotels means 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. In this additional classification, hotel manager means an employee (however designated) who: under the direction of senior management is required to manage and coordinate the activities of a relevant area or areas of the hotel; and directs staff to ensure they carry out their duties in the relevant area or areas of the hotel; and implements policies, procedures and operating systems for the hotel; but excludes 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. 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 or 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. This additional classification does not apply to: Any hotel manager who is an employee of a proprietary or private company (within the meaning of the Corporations Law) where the Hotel Manager holds sufficient number of shares to entitle the Hotel Manager to voting control at general meetings of the company; or Any hotel manager who is the senior partner of a partnership or has at least 49% of that partnership; or A parent, spouse or de facto partner, son or daughter of a hotel manager excluded from the additional classification by this paragraph. Page 25 of 30

26 Appendix 1 Pay Rates for Apprentices July 2014 Wage Schedule relating to Apprentices employed under the Hospitality Industry (General) Award Background Transitional rates have applied to apprentices since the introduction of the Modern Awards in 2010 and subsequent Minimum Wage Reviews since then. The wage rates for Apprentices in Western Australia under the old Western Australian Hotel and Tavern Workers Award were traditionally higher than the National Federal Hospitality Awards. Since 2010 the transitional arrangements have reduced the apprentice wages in Western Australia to what is now prescribed levels within the Hospitality Industry (General) Award Apprentice Chefs in Western Australia undertake a 3 year term apprenticeship. The Federal award specifies wage rate levels for a 4 year apprenticeship. During the transitional arrangements between 2010 and 2014, calculations were prepared in accordance with the Fair Work Ombudsman s guidelines. Due to the transitional process from Western Australian to Federal Awards there will be 2 schedules for apprentice rates, this being: Existing apprentice employees; or New apprentice employees engaged and employed after the 1 st pay period on or after 1 st July Page 26 of 30

27 New Apprentice Chefs - Current Wages for Apprentices Hospitality Industry (General) Award 2010 award rates for Apprentices under the age of 21 effective from the 1 st pay period on or after 1 st July 2014 are: NEW APPRENTICE CHEFS From July 2014 CLASSIFICATIONS/YEAR MON-FRI (100%) SATURDAY (125%) SUNDAY (175%) PUB HOLS (250%) First Year Second Year Third Year Fourth Year PLEASE NOTE: An apprentice under the age of 18 years shall not be required to work overtime or shift work unless he/she so consents. Refer to clause 14.2 of the Award. NEW ADULT APPRENTICE CHEFS* From July 2014 CLASSIFICATION/YEAR MON-FRI (100%) SATURDAY (125%) SUNDAY (175%) PUB HOLS (250%) First Year Second Year Third Year Fourth Year PLEASE NOTE: Applicable to apprentices aged 21 years or over. The award rates for apprentice chefs as prescribed by the Hospitality Industry (General) Award 2010 provides the minimum rate to be paid to workers. Hospitality businesses may pay more but not less than the prescribed minimum. Page 27 of 30

28 WA Existing Apprentice Rates The existing apprentice rates were based upon transitional arrangements. As a result of the transitional rates that occurred, apprentices employed prior to 30 th June 2014 cannot be paid less than their current rates of pay. Therefore, apprentice rates cannot be reduced or apprentices dismissed as a result of these new rates. Any apprentice dismissal is still subject to State Training Legislation arrangements and the Fair Work Ombudsman investigation unit which deals with a breach of a workplace right. The table below outlines the previous rates applicable in 2013 to They are higher than what has been prescribed in the new 2014 rates because they are based upon the transitional requirements. Three Year Apprenticeship for Existing Employees APPRENTICE CHEFS July 2013 CLASSIFICATIONS/YEAR MON-FRI (100%) SATURDAY (130%) SUNDAY (170%) PUB HOLS (250%) First Year Second Year Third Year Adult Apprentices (21 years and over) as provided in Alert No. 1A of The Hospitality Industry (General) Award 2010 did not provide adult apprentices rates of pay. The rates in the table below were transitioned from the Hotel and Tavern Workers Award NAPSA. Three Year Apprenticeship for Existing Employees ADULT APPRENTICE CHEFS JULY 2013 CLASSIFICATION/YEAR MON-FRI (100%) SATURDAY (130%) SUNDAY (170%) PUB HOLS (250%) First Year Second Year Third Year *Footnote: The 2 nd year base ordinary rate from 1 st July 2014 is now $16.87 Page 28 of 30

29 The Immediate Future of Apprentices With the reduced rates of pay for all future apprentices, an opportunity to consider employing and engaging or increasing the number of apprentices within your business has arisen. However, the hospitality sector will also need to be aware of that unlike most trade apprenticeships; hospitality rates for apprentices are now comparatively low. There is a strong risk that apprentices including young workers and adults may be reluctant to take up the cooking profession as a trade. AHA(WA) with Hospitality Group Training (HGT) will be monitoring very closely the take up of apprentices including any adverse outcomes or reductions of apprentice intakes. Alternatively, you may pay your new apprentice at a negotiated rate higher than specified by the award. The year ahead will determine whether there is a low retention rate based upon payment of higher apprentice rates. Simpler Model for Employing Apprentices An alternative option to directly employing and engaging apprentices is to consider accessing flexible options with a specialised provider which will take out the onerous responsibilities of: Recruiting and interviewing workers; Undertaking a training contact with the State Training Authority; Long term contracts; Specialised mentoring to improve and broaden skill sets; Paperwork or red tape. AHA(WA) recommends HGT for the employment and engagement of apprentice chefs in the Perth Metropolitan and surrounding areas. has been in operation since 1984 and is the most experienced organisation in employing and mentoring apprentice chefs in the hospitality industry HGT contact details are as follows: Website: Telephone: For other areas outside of Perth, please visit your regional Group Training Provider, listed at Page 29 of 30

30 Apprentice Rates Questions and Answers. I am currently paying my apprentice a rate higher than the new award rates of pay? An employee can apply to Fair Work Commission for a Take-Home Pay Order if the employee suffers a pay cut as a result of the new rates. A take-home pay order can be made if: A Modern Award applies to the employee or employees; and The employee or employees are in the same job as they were before the Modern Award commenced; and The amount of the employee s take-home pay for working the same sort of hours or the same amount of work has been reduced. I will be employing a new apprentice and the rates for a 1 st year are lower than my other apprentice chefs. You will need to make a commercial decision as to which rate you pay your new apprentice chefs. You will have some 1 st year chefs employed before June 2014 on a higher rate of pay. Can I reduce the wages of my current apprentices to be the same as the new rates? The minimum requirements are provided in the table above for 2014 for new apprentices. If your current Apprentices are being paid in excess of these rates, you cannot reduce their pay. Recommendation Your hospitality business will need to make a commercial decision to determine which rate will apply to the payment of apprentices. AHA(WA) recommends whichever rate you chose to pay, please ensure it is legislatively compliant and consistently applied. Further Enquiries Please contact Ron Ballucci at the AHA(WA) on Page 30 of 30