Food and Beverage Attendant at Tukk Restaurant - Term Paper Example

Situation Analysis Report By Name Course Instructor Institution City/State Date Summary Restaurant managers must comprehend what workers tend to anticipate from their job, even as communication level with service artefacts differs from one individual to another. Rather managers should generate more chances for employees to work collectively with their workmates. For this reason, the report seeks to provide Tukk Restaurant working situation analysis, through a brief introduction, about the organisation, about my role as food and beverage attendant, then finally, conclusions as well as recommendations. Table of Contents Situation Analysis Report 1 Summary 2 Table of Contents 3 About the Organisation 5 Tukk Restaurant provides a platform for the factual discovery into the cuisine potential of Australian culinary. Undoubtedly, Tukk Restaurant offers Australia-based local recipe plus has earned high reputation within its previous identity, when it was known as Cumquats. Pompously, Tukk Restaurant offers an excellent dining elucidation of Australia’s bush tucker, infused with contemporary global as well as Australian blending flavours (Raub & Robert, 2013, p.141). Based on the seasonal set of choices customers may come across everything from witchetty grubs, Anzac biscuits, pea and ham soup, to lamb leg roast and prawn cocktail. 5 About the Role 7 Conclusions and Recommendations 8 References 9 Hospitality Working Situation Analysis Report Introduction Undoubtedly, the hospitality industry entails diverse sections, like food service, transportation, lodging, attraction sites, and so forth. In the midst of mentioned hospitality sections, food service has played a crucial part. According to Mat Yusoff et al. (2013, p.369), the quality of restaurant’s artefacts depends profoundly on its workers; therefore, enhancing the quality of service has turn out to be a high-flying feature in the hospitality industry. Indubitably, high-class workers are the foundation of any organisation, and therefore, it is vital for restaurant managers to retain their priceless staff, even though drawing in as well as retaining competent workers is more challenging (Hurrell, 2005, p.537). Most restaurants have extensively been overwhelmed by towering turnover rates, which according to Minett et al. (2009, p.491) are superior as compared to nearly all industries that depend on their workers as well as compete to attract innovative ones. Owing to the fact that restaurant workers have turned out to be the vital resource of restaurants, their accomplishment relies significantly on the workplace that draws in employees and surpasses their prospects. Richardson (2010, p.182) affirms that how workers feel regarding their place of work may differ owing to entity attributes. Such disparities may establish the contentment level with workplace and employees’ purposes of remaining at a certain restaurant. Nevertheless, a suitable comprehension of workers’ anticipations based on the place of work is a vital element in hoteliers’ ability to retain their esteemed workers (Minett et al., 2009, p.489). For this reason, the report intends to carry out a hospitality working situation analysis based on my role as food and beverage attendant at Tukk Restaurant. About the Organisation Tukk Restaurant provides a platform for the factual discovery into the cuisine potential of Australian culinary. Undoubtedly, Tukk Restaurant offers Australia-based local recipe plus has earned high reputation within its previous identity, when it was known as Cumquats. Pompously, Tukk Restaurant offers an excellent dining elucidation of Australia’s bush tucker, infused with contemporary global as well as Australian blending flavours (Raub & Robert, 2013, p.141). Based on the seasonal set of choices customers may come across everything from witchetty grubs, Anzac biscuits, pea and ham soup, to lamb leg roast and prawn cocktail. Tukk Restaurant Mission: determined to convey Australia’s Native flavours to the vanguard of Australian culinary. Tukk Restaurant Vision: To be the unsurpassed supplier of quality as well as pocket pleasant hospitality services to Australians all together. Long term goals: To improve the interns’ competitiveness particularly those majoring in cuisine by helping them to fit well in the employment market. To hire more skilled and resourceful staff, train the present workers and develop their skills so that they can provide enhanced services. Long term Objectives: To furnish the workers with the pertinent available industrial training at management as well as supervisory levels through Tukk’s food services. To heighten the ability to deal with larger volumes of works and broaden the scope of services and products and to ameliorate the market share. Short term Objectives: To distinguish and choose the most excellent performing hospitality interns to occupy vacant jobs in the restaurant as they crop up. To develop as well as train the present workers by means of supporting them for associated temporary courses. To launch another restaurant that can handle the customer needs, which can be achieved by expanding the kitchen capacity and the service tools needed. To create incessant client complaint system that can enhance the restaurant’s service delivery as well as client rapport by means of amassing the present grievances, deliberating about the grievances along with creating the pertinent resolutions in the coming two months. Tukk Restaurant makes use of functional structure, whereby ranks are categorized derived from the work types they carry out as well as the expertise needed in accomplishing that task. The restaurant has divided itself into functional departments; catering, marketing, accounting, human resources, and procurement. All functional departments’ are normally steered by a manager with know-how in that field of work. Importantly, the functional structure strengths consist of nurturing, monitoring, as well as professionally making use of professional wherewithal. Tukk Restaurant has been operating for an estimated six years, plus it is under supervision of five managers and over 50 employees. Actually, employees work eight hours per day in three shifts, that is to say 16 employees in every shift: 07:00 -15:00, 15:00-23:00, and 23.00-07:00, whereby employees alternate between the shifts after very one week. Stakeholders in the restaurant include clients, workers, investors, land owners, and Minister for Tourism, Major Events, and Hospitality About the Role I usually start my shifts by meeting the catering manger as well as other employees to talk about new-fangled procedures and items. As food and beverage attendant my role is to welcome customers by showing them their seats and afterward handing them menus. Additionally, I should tell the customers with the regards to the menu as well as drinks plus suitable food and drinks recipes. In a number of cases I promote Australian cuisine and attractions to guests from abroad and even interstate. Additionally, I take orders from the customers and pass them to kitchen workers, serve food and beverages, slice meat, structure bills for the customer, take restaurant reservations, and cleaning tables after the customers are through. Conclusions and Recommendations Essentially, job security is a fundamental contemplation for restaurant workers, especially those who are new to this industry and also, a number of them endure challenges when interacting with customers and workmates. It is worth noting that, workers miscommunication may create client grievances, which may generate conflicts that might bring about a scratchy work setting for inexperienced workers. In this regard, employers can reduce shortage of knowledge by introducing new work settings laws that will guarantee job security for restaurant workers. Notably, new workers in the workplace are always more insightful toward diversity in workforce, given that workforce diversity acknowledgement is related with workplace satisfaction. Therefore, it is imperative for Tukk restaurant to enforce a range of tailored programs that have the ability to help all groups of employees with comparable backgrounds. This is for the reason that the higher the levels of workforce diversity acknowledgment at Tukk Restaurant, which has more immigrant employees than native Australians, can acknowledge entity differences and promote the workforce diversity integration. Therefore, employers at Tukk must let its employees uphold their affirmative communications with staff who have distinct backgrounds, as a tool for retaining its competent employees. References Hurrell, S.A., 2005. Dilute to taste? The impact of the working time regulations in the hospitality industry. Employee Relations, vol. 27, no. 4/5, pp.532-46. Mat Yusoff, N. et al., 2013. Employment opportunities of the hearing impaired in the hospitality industry: gender analysis. International journal of business and management studies, vol. 5, no. 1, pp.368-79. Minett, D., Yaman, H.R. & Denizci, B., 2009. Leadership styles and ethical decision-making in hospitality management. International Journal of Hospitality Management, vol. 28, no. 4, pp.486-93. Raub, S. & Robert, C., 2013. Empowerment, organizational commitment, and voice behavior in the hospitality industry: Evidence from a multinational sample. Cornell Hospitality Quarterly, vol. 54, no. 2, pp.136-48. Richardson, S., 2010. Generation Y's Perceptions and Attitudes Towards a Career in Tourism and Hospitality. Journal of Human Resources in Hospitality & Tourism, vol. 9, no. 2, pp.179-99. Read More