The Human Resource Manager

Published Date: 02 Nov 2017

INTRODUCTION

Garrion Williams an Inspector and Rayana Thomas a philanthropist have decided to commence a large full-time service restaurant within a local community; it will operate from 7am to 10pm to serve breakfast, lunch and dinner. Each partner will invest a total amount of one million JMD ($1,000,000) within the business enterprise and together have secured a bank loan of three million JMD ($3,000,000) in addition to begin operation. Each partners have limited experience within managing a restaurant beyond serving meals or even dining. The business will operate as a partnership. Within this partnership each partners have equal say. Profits and losses will be shared equally. The name of the business is Garyana’sLa Cuisine.

Profile of Partners

Managerial Hierarchy

The partners of the business along with its staff will guide the daily operation.

Top level management-

This level of management will consist of:

General manager;

Assist and makes decisions.

Report and keep partners up-to-date with business coordination.

Responsible for overseeing all administrative functions in the business.

Leads and direct employees by delegates administrative tasks, such as accounting, paperwork and payroll, while giving you the freedom to deal with other issues.

ensures the efficiency, proper procedure, implementation of policies and employee morale.

Executive Chef;

Coordinates work within the kitchen.

Create and adjust recipes and menus.

Cook at large events ad special occasions.

Financial manager;

Raise and monitor funds of the restaurant.

Allocates funds to each department.

Providing and interpreting financial information

Formulating strategic and long-term business plans;

Researching and reporting on factors influencing business performance; analysing competitors and market trends;

Production manager;

overseeing the production process, drawing up a production schedule;

ensuring that the production is cost effective;

making sure that products are produced on time and are of good quality;

working out the human and material resources needed;

drafting a timescale for the job;

Middle level managers

Human Resource manager;

Use methods and activities to attract and maintain employees.

Ensure employees perform at the highest level.

Responsible for the recruiting and selection of prospectus employees.

Monitor the performance of employees and apply sanctions (promotion or demotion).

Coordinate the pay and benefit scheme of the restaurant.

Analyze and design work, and supporting the strategies of the organization.

Encourage and promote labour relation among employees and management

Solve disputes and introduce ways in which the restaurant can stay ahead of competition.

Sous Chef;

responsible for planning and directing food preparation in a kitchen.

supervising other kitchen staff.

keeping an eye out for problems that arise in the kitchen and seizing control of a situation.

responsible for staff scheduling

Instructs and trains cooks and kitchen staff.

Chef Garde manager;

Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses.

Knife skills - cutting, chopping, carving, dicing.

Ability to fill-in at other stations when chefs are absent.

Responsible for inventory, preparation and presentation of select dishes and food items.

Able to work in a team-oriented environment and under considerable stress.

Responsible for station hygiene and sanitation.

May be required to assist with menu development, especially use of leftovers.

Ability to supervise and train others.

Lower Level

Pantry/Prep Cook

Responsible for the pantry organization.

Prepares food in the kitchen.

clean,cuts and store food for cooking.

Expediter/Expo

Ensures that kitchen orders are prepared in a timely manner.

Finalise and prepare each plate

Ensure that food are at the correct temperature.

Sommelier

Stay up-to-date with the inventory of wine.

Educates patron about spirits and beverages.

LineCook

Prepares food within the kitchen.

Work one or more kitchen station.

PastryChef

Responsible for pastry,baking and desserts.

Henri Fayol 14 Principles of Management Implemented within Garyana’s la Cuisine

garyana's la cusine, most of the principles that will be practised within the management of the staff was established by theorist known as Henri Fayol. he established the fourteen principles of management. Many decades has past, but his principles are still used and applied within today's business world.

the division of labour : the restaurant will demonstrate this by, creating specialization. specialization will allow individuals to build up experience and to continously develop themself within the firm. this will allow the firm to have experts and can develop some bureactic to a limit within the firm. when jobs are specialised it makes the task of individual more simplier and easier. also the individual will know what is to be done, how are situations handled and also answer customers queires upfront.

Authority; the head of departments will authorise their subordinates to do tasks and assignments. the supervisor or head of department as the right to issue commands and tasks, but is responsible for the action of the subordinates. thus they must see the completion of tasks delegated is completed effectively and efficiently.

Discipline; staff, and mangers must have respect for each other and also fo the organization . they must respect authority,rules and regulation. when discipline is established within the business, it will be more productive and thus customers will be satisfied and feel self woth and create value for their money. (customer)

unity of command; each worker will have one supervisor/ manager that they will communicate and be responsibe for them. therefore all department will communicate and merge there ideas and see how best, they can incorporate their decision, to enhance the business performance and improve the training and technology used within the organization.

Unity of Direction; this will engage employees in similar activiiies to achieve the restaurants objective.

Subordination of Individual Interest; as time progresses, the management will do a evaluation of the business, basically to see if the restaurants objectives are being met and paramounted , if customers are satified with goods and services and offered and if the employees are productive and satisfied with work. This will allow th restaurants to make long and short term decisions that can make the business more successful.

Renumeration; within the firm there is no perfect system. the management will pay and reward eprsons for excellence,satisfactory work done and service rendered. this will motivate employees and promote them to work harder. hence, the restaurant will have a dedicated and motivated staff, because of their energy displayed, they will be willing to work with their employees, management and customers.

Centralization and Decentralization; some of the major decisions will be made by the central authority (CEO and top managers) such decisions will be like redundancy, recruiting and selection and etc. But most of the kitchen and other ground work duties will be decentralised and coordinated by the head of various department with each communicating equally so they can plan for the use of resources. Each department will a have a free and equal say within the decision making process and also have a limited amount of decisions that they can implement within there department to which they see it beneficary to the restaurant. When at a General Meeting employees will be ask to give contributions in the decision making or state their ideas to their supervisors

Scalar Chain; the line of authority will clearly be clearly defined amongst employees and supervisors. It will help the organization to see the amount of employees, the levels within their restaurants. it will also clearly outline the line of promotion and demotion among employees.

Equity; its the fairness,impartiality, kindess, justice within the business. the partners and managers will establish equity to the employees avoiding unfair dismissal, discrimination and etc . the restaurant will be diverse so, therefore, the restaurant the restaurant needs to demonstrate equity. When equity is demonstrated within the restaurant employees will be more motivated, more productive and the business can be more successful.

Initiatives; the restaurant will involve worker within the decision making process, and state some measures that the restaurant can use to gain a competitive advantage.

Features of Management

Planning

Within planning, partners must be optimistic when making decision , relating to the restaurant performance. they must plan for the allocation of the resources, in the correct proportion to each department and also plan in such a way that the business can get maximum results with minimum effort and also minimize the amount of waste used in the process of product within the restaurant, like the wasting of water. the restaurant, will use the amount of money allocated to buy the necessary equipments and tools needed like stove, grill, tables, utensils,stock and etc. The business will also plan their finances based on sustainability and not to make a profit for the first year of operation. the business will sell its product reasonable to attract and maintain customers and also to pay the employees and bills. The firm will allow their employees to wear company shirts that will help boost their advertising. the business will advertise mostly on the internet, due to the high cost of ads on the television. the business. the business will also employee a diverse staff. The business will aslo seek to open atleast two or more subsidiary within the next ten years, due to if the business suceed.

Organising

. Managers will create a structure of working relationship that will allow organization members to interact and corporate to achieve organizational goals. Within the restaurant managers will group the employees according to their specialization of knowledge. Managers will lay out a structure, lines of authority and the responsibility of each department and individual and then decide how best they can be coordinated with organizational goals and human resource. When managers organized their human resource they will seek to maintain them and also train more than one personnel so that they can’t lost productive employee due to competition.

Leading

Within the restaurant the main aims are to achieve objectives and provide satisfaction for employees and customers. The partners will eloquent the organization vision to the employees, so that they can understand their vital role within the success of the business. The manager will guide and encourage employees, through their power, personality and influence.

Controlling

The manager will evaluate the restaurant based on productivity, satisfaction and achievement of objectives. The manager will generally try to better the restaurant so that it can be more productive. The manager will do these evaluation based o observation within the restaurant and questionnaires issued to customers and employees.

Managing Complexity

A management information system (MIS) ; provides information that the restaurant will need to manage themselves efficiently and effectively. It will be used to manage the hardware, software data (information for decision making), procedures (design, development and documentation), people (individuals, groups, or organizations),. It will be used in such a way that it analyze and facilitate strategic and operational activities. It will commonly used to refer to the study of how individuals, groups, and how to evaluate, design, implement, manage, and utilize systems to generate information to improve efficiency and effectiveness of decision making, including systems termed decision support systems, expert systems, and executive information systems for the restaurant.

Information and Communication Technology (ICT) ; it will be used to reduce the cost of the restaurant. This can lead to an increase in sales leading thus there is an increase in revenues and profit. It will also asses the business in stock control, production, improve communication, increase marketing and also allows the firm to have accurate records.

LED Alert Systems; Kitchens can be noisy and confused, often staffed by people who speak different languages. LED alert system that's obvious, yet unobtrusive. By illuminating the floor under the dishwashing sink or the wall above the deep fryer, for example, the system alerts workers to time-sensitive tasks such as when the pots are washed or when silverware is dry and ready to be used.

Webcam-Enabled Monitoring; Pairing advanced procedures with high-quality cameras. When are strictly supervised, employees in food preparation areas and other workplace settings to detect any noncompliance with health regulations and safety codes.

Legal and Ethical Challenges Faced by Restaurants.

Health and safety ; operating in the catering and hospitality sector the restaurant will have to deal with a unique set of risks and responsibilities. It is vital that the restaurant have suitable health and safety arrangements in place to minimise risks. If these arrangements aren’t met, the restaurant can be terminated by the government and also face suites with individuals. So, to avoid termination or law suites the restaurant will maintain a clean and safe surrounding and also ensure that the utensils and equipments are sanitized and the kitchen is clean. Also the business will not tolerate rhodents. The restaurant will carry out a regular health and safety risk assessment. This involves looking at your business and identifying potential hazards that may affect staff or members of the public.

Comprehensive product knowledge; greater consumer choice can mean that products are better tailored for individual needs -- but it can also raise the possibility of consumer confusion. To help clients make informed decisions, the restaurant must be able to educate them so that they feel comfortable. When you understand something completely ,so that they can adapt your sales presentation to better suit their prospect's needs. employee must communicate with more enthusiasm and confidence. When employees know the facts, they can more easily answer questions and overcome objections.

Misrepresentation; to help avoid unintentional misrepresentation, the restaurant will respond to consumer questions accurately and clearly, in language that the consumer will understand. If a 70-year-old man with an eighth-grade education asks you questions and you respond in a level of detail that is over his head, you could subject yourself to accusations of misrepresentation.

Peter Drucker, Management by Objective, Implemented within the Restaurant

Superior; subordinate participation: within the restaurant it is requires that superior and the subordinate to recognize that the development of objectives is a joint project/activity. They must be jointly agree and write out their duties and areas of responsibility in their respective jobs.

Joint goal-setting : the restaurant will emphasizes joint goal-setting that are tangible, verifiable and measurable. The subordinate in consultation with his superior sets his own short-term goals. However, it is examined both by the superior and the subordinate that goals are realistic and attainable. In brief, the goals are to be decided jointly through the participation of all.

Joint decision on methodology: MBO focuses special attention on what must be accomplished (goals) rather than how it is to be accomplished (methods). The superior and the subordinate mutually devise methodology to be followed in the attainment of objectives. They also mutually set standards and establish norms for evaluating performance.

Makes way to attain maximum result: MBO is a systematic and rational technique that allows management to attain maximum results from available resources by focussing on attainable goals. It permits lot of freedom to subordinate to make creative decisions on his own. This motivates subordinates and ensures good performance from them.

Support from superior: When the subordinate makes efforts to achieve his goals, superior's helping hand is always available. The superior acts as a coach and provides his valuable advice and guidance to the subordinate. This is how MBO facilitates effective communication between superior and subordinates for achieving the objectives/targets set.

Human resource management - Wikipedia, the free encyclopedia. 2013. Human resource management - Wikipedia, the free encyclopedia. [ONLINE] Available at: http://en.wikipedia.org/wiki/Human_resource_management.

Read more: http://www.entrepreneur.com/article/224332#ixzz2RyCVT4lV