HUMAN RESOURCE MANAGEMENT



Human Resource Management

Human Resource Management

Assignment 3

Author 1

Design and establish the revised job description for Supervisors including the changes required by the Chief Executive.

Purpose of job description is to plan, direct, organize, delegate and coordinate with the workers and subordinates of the restaurant for well prepared, efficient and profitable service.

Task and Duties

Working with chefs and other co-workers to plan and organize menus that are most demanding among customers and to deal issues regarding supplies.

Performing frequent checks to make sure that high quality standard are met.

Supervising operations to maximize overall profitability.

Working with other management personnel to plan, organize and implement marketing strategy, and any other restaurant function.

Coordinating with human resource department for hiring and training of restaurant staff members.

Resolving and investigating customer complaints.

Enforcing hygiene and sanitary conditions and practices throughout the restaurant.

To follow all health and safety conditions are requirements.

Monitoring and reviewing the book keeper's work to make sure that the restaurant expenditures are not exceeding budget limits and sales targets are also being achieved.

Job Description Form

Job Title

Department

Section

Name

Reports to

Date

Duties

Levels of performance

Working with chefs and other co-workers to plan and organize menus that are most demanding among customers and to deal issues regarding supplies

Performing frequent checks to make sure that high quality and hygiene conditions and standard are met.

Supervising operations to maximize overall profitability.

Coordinating with human resource department for hiring and training of restaurant staff members.

To make sure that the restaurant expenditures are not exceeding budget limits and sales targets are also being achieved.

Maintaining and establishing brand names in market and among customers.

To cater on-customer-site clients

Monitoring the sales of specific dishes included in the menu and to follow the trend to determine which the most demanding dish is.

Asking customers to fill a feedback card on every visit and scoring the services by marking

Satisfactory

Good

Excellent

Achieving total sales target of 6 Million and Setting sales target for every unit:

1 Million from catering

3 Million from Breakfast, Lunches and Dinner

2 Million from Events

To monitor that restaurant staff is not less than 20 members and to look after their training needs timely.

Monitoring and reviewing the book keeper's work on timely basis to keep the track

Recording and keeping track of frequency of customer return (Level of customer retaintion)

Recording sales and profit

To generate $1 Million sales

To generate $50,000 profit

Purpose

Levels of performance

To help in maximize the profits by reaching the target of 6 million and reducing the expenses of 5 million as projected

Quick and faster functioning of restaurants

Help in dealing with customer problems

Help in maintaining the quality of service

To have a supervisor who will meet the standards requirements for the hotel which has been maintained for many years

Help reach the target and beyond with good quality work

Proactive approach followed

Establish quality standards for benchmarking

Skills and knowledge

Levels of performance

Should demonstrate organizational capabilities

Demonstrate good communicational skills

Able to work as an efficient and effective team member

Ability to take own initiative

How many customer and employee complaints are lodged? Effective handling of issues

Employee and customer relationship with the supervisor

Level of coordination with other ...