The Positions That the Brooks Will Have to Fill in Their New Restaurant - Case Study Example

Management Case study Q1. Identify the positions that the Brooks will have to fill in their new restaurant and recommend an appropriate number of staff for each position. Briefly describe the duties of each position? Manager – According to Bradach (1997), manager of a particular restaurant must be able to perform the following duties, which are as follows, open the restaurant register, open and close the restaurant, track inventory purchase food and beverage inventory, work with suppliers, train and manage the staff, and also manage marketing and advertising as well. Brooks needs to hire a sole manager which can overlook the restaurants performance. Chef or head cook A chef or head cook is responsible for all the activities which are performed in the kitchen of a restaurant. It is the duty of a chef or head cook to appoint and train prep persons and dishwashers (Bradach, 1997). Moreover, a chef or head cook is also responsible for the equipments, menu and also for the buying supplies as well. One chef is adequate for Brooks. The kitchen staff the kitchen staff of a restaurant may comprise of the following persons, such as, bread and pastry baker, vegetable, fry or a sauce chef. Moreover, each chef or cook is assigned with a specific task and has a specific job designation as well. Brooks needs at least 3 kitchen staff which can support the head chef. Kitchen workers the kitchen workers are assigned with the following tasks, such as, go after pots and pans, sit and strain soups and sauces and also to weigh and measure the ingredients as well. Moreover, they are also required to clean, peel, and slice vegetables and fruits and also to prepare salads as well. Waiter/waitress – the waiter or the waitresses in a particular restaurant are equired to perform following task, such as, serve food adn beverages, prpeare itemized chekcs and also to take customers orders as well. Moreover, they are aslo required to ensure that the person who comes to purchase alcohol or tobacco products are not under age. Brooks needs at least 4 of them on a shifting basis. Dishwasher – a dishwasher is required to supply pans, pots, utensils and aslo to clean the dishes as well. Moreover, they may also require to clean the kitchen and remove the garbage as well. In this regard, two dishwashers would be optimum for the Brooks. Q.2 What recruitment sources and selection methods will you recommend to the Brooks for each of the positions identified in 1 above? Internal Sourcing This method for employee selection could be highly helpful for brooks as they can recruit experienced employees for their new office and can havea headstart for their new office. Internal sourcing involves issuing an advertisement which can allow employees to have an idea regarding an available position in the organization, for which they can send their job applications. Internal sourcing has been the most common and effective means of appointing indiviudals for a particular job because it saves the time and cost for any business, as most of the times it doesn’t require to give training to to the individuals in internal souricng (Gomez and Balkin, 1995). External Sourcing External sourcing involves an organization appointing the most suitable and appropriate candidates for a specefic job, through expoliting its exisitng and relevant resources for apointing such candidates. For brooks, this method could be highly effective as it will have a wide variety of options to hire employees. The resources which are usually available to an organization for the purpose of appointing such candidates for a particular job, includes, job boards, newspaper advertisements and trade publication announcements. Brooks can employ this method of recruitement if it feels that its existing employees in the organization are not qualified and suitable for a particular job and subsequently an organization conducts external soucing for the purpose of appointing the qualified and appropriate candidates for a particular job in the organization. Third-Party Sourcing Another very essential means which can be implemented by brooks for appointment of qualified and appropriate candidates for their new restaurant is third-party sourcing. Third-party sourcing involves an organization probing for the qualified and suitable candidates for a paticular job in the organization, with the help a headhunter or a placement agency. Q3.How might the Brooks maintain the high quality food and service at both restaurants? Quality of food Consistency in taste Preparation of food requires creativity. In order to prepare a delicious dish, one has to use his creativity for that; otherwise, one might make a dish repugnant in taste. The successful preparation of a particular dish depends on the recipe, that is, if the recipe was good then the dish would be good as well. However, the taste and the quality of a particular food are two different things. Improving Nutritiousness According to Mill (1998), quality of particular food depends on whether it has accomplished the specifications or not. A customer expects the food to be hygienic and also that the food is prepared appropriately, that is it should be a quality food. Quality basically means that a customer receives the food, which he was promised to be served with. If a customer is not served with the food, which he saw in a particular advertisement, then this indicates that he didn’t receive a quality food at all, as he didn’t receive the food which he ordered. Quality of service Responsiveness Quality service refers to quick and considerate service, and this is what a customer anticipates from a particular restaurant. Quick service There are various high-end restaurants which dedicates each waiter to each customer. This gives a feeling to the customer that a special care is being taken of that customer. However, such high end restaurants charge high prices for their meals, for the purpose of compensating the quick service which they offer to their customers. Q.4 What records should they maintain on their employees? Physical and electronic employee records/data According to Cascio (1992), one of the most widespread and simple methods which are employed by many employers in organizations is keeping the physical and electronic records regarding their employees. Keeping electronic records of their employees helps an employer to differ in their translation. Moroever, the scope of these purposes faciliates an employee to identify the rationale and also the advantages regrading involving in the performance management process. Employees keep the records of their employees by maintaining the records which is related to their employee’s personal data, such as contact particulars, contract letter and Employee address as well. Apart from that, they also have to maintain the wages, salary and overtime records of employees. The list of data which brooks needs to mainatin is 1. Employee personal information which includes name, address, contact number, occupation, sex etc 2. Hours and days worked when the employment week begins for the company 3. Total number of hours worked for each day and week 4. Calculation and relevant records of hourly pay rate if overtime has been worked Reasons why brooks need to collect employee data Satisfaction of legal requirements. Due to legal and legislative requirements, brooks needs to keep record of employment data for their employees and also for the purpose of complying with the legislative requirements. This will facilitate the fact for providing the basis to the legislative authorities regarding the fact that why they have kept or removed any employee. Besides that, Brooks can also emphasizes on making the employment flexible due to the nature of their work and also for the purpose of amending it as per any alterations in the state of affairs and objectives of the organization. To keep the relevant details of employees. Employers are required to keep the employee data regarding their employees for the purpose of mainting all the relevant details regarding their employees and also so that they can verify the employment records too, regarding their employees. References Bradach, J. L. (1997). Using the Plural Form in the Management of Restaurant Chains, Administrative Science Quarterly, 42(2). Cascio, W. F. (1992). Managing Human Resources (Vol. 276), New York: McGraw-Hill. Gomez, L. R and Balkin, D. B. (1995), Managing human resources, Prentice Hall. Mill, R. C. (1998). Restaurant Management: Customers, operations, and employees (p. 464). Upper Saddle River, NJ: Prentice Hall. Read More