Salaried Staff Costing Logic in Timesheets
David Saibro
It would be great if Tanda could introduce an additional costing logic for salaried employees in timesheets.
At the moment, salaried employee costs can be difficult for restaurants to understand when reviewing actual labour after the shifts have been worked. The roster forecast is one part of the process, but once the timesheet is completed, it would be helpful if the cost could be calculated using the employee’s actual clocked hours, while still respecting their contracted salary.
For example, Tanda could calculate a salary equivalent hourly rate based on the employee’s weekly salary and contracted weekly hours. The timesheet cost would then be calculated using the actual clocked hours for each day or week, but capped at the employee’s contracted weekly salary. Also make the calculation based on their contracted date pro-rate from roster and actual from timesheet
If the employee works above their contracted weekly hours, those additional hours could be shown separately as “above salary” or “above contracted hours”. If the employee works below their contracted weekly hours, this could be flagged as “under contracted hours”.
This would give restaurants much better visibility when reviewing actual labour costs, especially where salaried employees do not work the same number of hours each day. For example, someone may work 6 hours one day and 10 hours another day. From a timesheet perspective, the actual cost allocation should ideally reflect the hours they worked, rather than spreading the salary evenly across days or relying only on roster allocation.
The intention is not necessarily to change the current roster allocation options, as those are useful for forecasting. This would be an additional timesheet-based costing option to help businesses understand the actual labour impact after shifts have been worked.
This would also make it easier to identify direct on timesheet:
Salaried employees working above their contracted hours
Salaried employees working below their contracted hours
More accurate daily or weekly labour cost allocation
Better visibility between rostered cost and actual timesheet cost
Overall, this would help restaurants and payroll teams review salaried labour more accurately and reduce confusion around how salaried staff costs are allocated in timesheets.
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Ed Fallens
I agree
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Tyrone Delaney
I agree with this to an extent, the methodology described here might just make sense to make the salaried employee hourly paid. However, Applying the same thought process to a day rate as opposed to an hourly rate would be useful. The easiest solution to this would just be to introduce a daily rate payment type. This way staff get paid for their shift not necessarily the hours worked and if they work 4 shifts when they're contracted to 5, they get paid one less and vice versa. We don't encourage salaried staff to work 6 shifts but if they do it, I wouldn't to discourage them from stepping in if needed by diluting their weekly salary across 6 shifts instead of 5.
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Alex
THIS!!!