Staffing Pertemuan 21 Matakuliah: G0424 – Hotel and Restaurant Management Tahun: 2008.

StaffingPertemuan 21

Matakuliah : G0424 – Hotel and Restaurant ManagementTahun : 2008

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Topic

• Managing a restaurant• Staffing

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Learning Outcomes

• Students are able to understand the important of staffing in managing a restaurant.(C3)

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Management Responsibility

1. Decision Making2. Planning3. Organizing4. Communicating5. Directing6. Controlling

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Decision Making

• Type of decision: Tactical vs. Strategic• Decision may be made individually or in group.

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Planning

• Utilization of 6M resources – Man, Money, Material, Minutes, Machines and Markets

• Informal vs. Formal• I.e.. Menus, Production Forecast,

Employee Schedules, Policy statement, Procedures, Methods, Standard and Budget.

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Organizing

• Authority: Line, Staff, Functional

• Responsibility• Accountability

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A typical chartOwners

Manager

Personnel FinanceProduction & Service

Marketing & Sales

Purchasing

Receiving

Chefs

Cooks

Waiter/Waitress

Janitor

Dishwasher

Dietitian

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Managing a F&B establishment

Owner's)

Manager

FinancePersonnel

Marketing & Sales Production & Service

Chefs

Cooks

Waiter/Waitress

Dishwasher, Janitor

Part Timer

Managem

ent

Leve

l of A

utho

rity

Non M

anagement

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Communicating

• Factor influencing effective communication:– Words– Environment– Timing– Emotion– Network– Feedback

• Communication media:– Person to person discussion– Group meetings– Phone calls– Bulletin boards– Handbooks and brochures– Poster and signs– Paycheck inserts– Letters– Display cases– Electronic display

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Directing

• WHAT is to be done?• WHO should do it?• WHEN should it be done?• WHERE should it be done?• WHY must it done?• HOW should it be done?• WHO should be contacted with any questions?

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Controlling

• A time clock• Cost control• Productivity• Regulation

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Recruiting, Selection and Placement

1. Recruitment– Job analysis based on job specification and job

description– Legal aspect: labor law– Recruitment sources: printed, electronic and word of

mouth

2. Selection and placementScreeningJob

application Interview Testing

Cross references

Contract agreement

Job offeredCompany orientation

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Example of Job Spec and QualificationJOB TITLE: CookJOB SUMMARY:• Prepare meet entrée for lunch and dinner• Responsible for preparation, whenever needed• Washes all equipment used• Work under and maintains sanitary conditionJOB REQUIREMENT1. Responsibility: Preparation of main entrée and any specials of the day2. Skills: Plan work schedule, assemble all utensils and weigh accurately required

ingredients and apply basic principles of quantities food preparation3. Equipment used: Ovens, ranges, boiler, steam jacked kettles, tilting frying pans, fryer,

food chopper and meat slicersJOB QUALIFICATIONa. Education background in food productionb. 1 years working experiencec. Male or Female, Age of less than 35d. Hold a cook certificateSUPERVISION

Work under Food Production Manager, Supervise Assistant cooks

JOB TITLE: CookJOB SUMMARY:• Prepare meet entrée for lunch and dinner• Responsible for preparation, whenever needed• Washes all equipment used• Work under and maintains sanitary conditionJOB REQUIREMENT1. Responsibility: Preparation of main entrée and any specials of the day2. Skills: Plan work schedule, assemble all utensils and weigh accurately required

ingredients and apply basic principles of quantities food preparation3. Equipment used: Ovens, ranges, boiler, steam jacked kettles, tilting frying pans, fryer,

food chopper and meat slicersJOB QUALIFICATIONa. Education background in food productionb. 1 years working experiencec. Male or Female, Age of less than 35d. Hold a cook certificateSUPERVISION

Work under Food Production Manager, Supervise Assistant cooks

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Training and Development

• Material: policy, procedure, organization, product knowledge, skill and competency

• Training: operational level– On-the-job training– Vestibule training– Classroom training

• Development: managerial level– Understudy program/internship – Job rotation – Coaching

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Work SchedulingFunction Monday Tuesday Wednesday Thursday Friday Saturday Sunday

TimeEmployee

TimeEmployee

TimeEmployee

TimeEmployee

TimeEmployee

TimeEmployee

TimeEmployee

PRODUCTION

SERVICE

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Performance Appraisal

Input• Traits• Abilities• Skills

Job performance• Action• Activities• Behavior

Job outcome• Result• Service• Achievement

Performance appraisal

InformationCorrective action

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Compensation

• Wages• Salaries • Benefit • Services

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Employee Relation• Collective bargaining

– Integrated bargaining – Concessionary bargaining – Continuous bargaining

• Legal grievance – Discrimination– Harassment– Job Strike– Hijack– Rebellious– Fraud

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Group Assignment

There will be a restaurant for elderly located in prime location. It is seated for 40 pax. You are in charge of staffing.

1. Plan the organization structure2. Write job description and qualification for all position of

employee who will be working in the service area.