The restaurant industry has put forward an application to vary its award, including hours and leave flexibility, as many businesses move to takeaway and home delivery models in desperate measures to keep their businesses afloat.
It is the third COVID-19 application to vary an award, with the hospitality and clerks’ awards already having sought applications with the FWC.
With the move to take away and delivery service, many businesses are having to roster limited employees at any one time, close their business to transition to a take away and/or delivery only model and place employees on leave while the business transitions.
Businesses have had no choice in either closing or changing their business model given the directive from Federal Government and State Government Health orders.
For the restaurant industry, letting go of casual employees has hit the hardest, further necessitating the need to provide flexible working arrangements for permanent employees. Accessing annual leave and long service leave will allow businesses to slow down their operations while still maintaining their employees.
The restaurant and hospitality awards allow an employer to direct a reduction in working hours, however they are still required to consult with employees and to give notice of reduced working hours, while also consulting with the UWU if any workers are union members.
For more information on the variation to the award see:
Liability limited by a scheme approved under Professional Standards Legislation.
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This article is current as at 4.20pm, 1st April 2020.