Training And Development Programs For Employees

Published Date: 02 Nov 2017

Introduction

Lluidas vale is a local community located north east of St. Catherine, for the past seven years Lluidas vale hasn’t had a restaurant within and so several persons came together and decided to open full service restaurant in the community that will serve breakfast, lunch and dinner. The partners know little about restaurant management and because of this a research was conducted to ensure that the business is being managed effectively.

This research will seek to highlight readers about restaurant management and how it can be managed effectively. First and foremost the researcher will give readers a brief profile of each partner. It also speaks about Henri Fayol’s principles of management and how they can be implemented within the restaurant.

This research also enlighten the reader about the technologies that will be used or can be used in the restaurant to manage the complexities of the restaurant industry, also about legal and ethical challenges that the restaurant will face and action plans to solve these challenges. This research also speaks about Duckers five step management by objective and how they can be used in the restaurant industry. This research was done in light of the partners to enlighten them about what is restaurant management and how to go about managing restaurants.

Limitations

Throughout the course of this research the researcher came across numerous challenges that hindered the process, they are as listed below

The researcher had to rush areas of the research because of circumstances beyond the researcher’s control.

The researcher lacked understanding as it relates to the new research proposal.

Limited information from books because the researcher had access to internet and information from the internet isn’t always accurate

Objectives

At the end of this research the researcher

Should be able:

Know how to manage a restaurant and be able to understand the concept of restaurant management.

Have a better understand of what is management.

Achieve the aim of research which is :to find out how to manage a restaurant effectively

Methodology

This research intends to investigate how to manage restaurant and what is restaurant management. This research will determine what the different type’s methods to use to manage a restaurant. To obtain information

The internet, information from the internet was taken from numerous websites, articles, and magazines, online journals and online library to complete this research.

Observation, the researcher went to a well-known Jamaican restaurant. The researcher observed and record how they go about carrying out the different activities within the restaurant and also to find out what are the different types of equipment used within the restaurant to manage the complexities within the restaurant industry.

Books were also used to obtain information for the research. Books came from the school library and public library as well.

Literature Review

Restaurant managements can be good and bad, it’s good if it has results in the desired performance and the bonus is intended to reward, and its ad if ownership and management have differing opinions on the desire performance result. (Mone, 2010)

For restaurant management to be effective, important decisions must be made as it relates to planning, organizing, leading and controlling. According to (Hiezer and Render, 1991) planning is when managers determine objectives and goals for the organization, organizing is the development of structures to achieve objectives within the organization, controlling is the standards and communication network used to ensure that the organization goals are being achieve while leading is supervising and motivating people to achieve organizational objectives.

Henri Fayol’s principles of management were also outline as to how they can be applied to the restaurant industry. According to (Hoffman, 2007) Henri Fayol’s principles of management was to help managers to carry out their functional duties and run smoothly technologies must be employed to help with complexities within the industry.

The restaurant will also face ethical and legal issues, some of which are employee behaviors, working conditions, supplies and customer relations (Morley and Media, n.d.).While some legal issues include zoning, business structure, leadership and competitions (Frost and Media, n.d). According to (Mukherge, 2009) management by objectives was introduced by Peter Ducker. The strengths of management by objective is in its emphasis on converting the overall objective into specific objectives.

Hierarchy

Partner’s Profile

Daniesha bailey alongside several partner decided to open a full service restaurant which serves breakfast, lunch and dinner within a small community in Lluidas Vale. Each partner made an investment of JA$1,000,000.00 and a loan JA$ 3,000,000.00 from the bank to begin operation of the restaurant.

Partners

Education Background

Miss Daniesha Bailey

(C.E.O)

7 csec

3 capes unit 1 and 2

MBA in business administration

Miss Marcia Shaw

(Production manager)

10 csec

5 capes unit 1

A BA(hons) in business management

MR .Shevon Harrison

(Human resources manager)

8 csec

A BA(hons) in human resource management

Mr. OShane Gordon

(Marketing and Sales

manager)

6 csec

3 capes unit 1 and 2

A MBA in business (marketing)

MS Rickaye Williams

(Accounting and Finance manager)

9 csec

4 capes unit 1 and 2

BA(hons) in accounting and finance

Business Profile

Mountain peak Restaurant

3A Marcus Garvey rd

Lluidas Vale P.O.

St.Catherine

Tele: 1876-353-3789, 708-9973

Email:[email protected]

Website: www.mountainpeakresturant.com

Slogan:

The people’s # 1 choice

Mission Statement

To serve our customers in the best way we can by providing for each of our customers; quality food and services for their money.

Henri Fayol’s principles of management

Division of work

The management process produces more and better work with the same effort. Various functions of management is planning, organizing, directing and controlling cannot be performed efficiently by a single proprietor or by a group of directors. They must entrust to specialist in related fields.

Authority and responsibility

Management consist of getting work done through others, it implies that the manager should have the right to give order and power. Managers should exercise formal authority and personal owner. Formal authority is derives from the manager’s official position while personal power is a result of intelligence, experience moral worth etc. responsibility is related to authority. An individual who exercise authority should be prepared to take on responsibilities to perform the work in the desired manner.

Discipline

Discipline is absolutely essential for the smooth running of the business. Discipline means to be obedient to authority, observe the rules of services and norms of performance and respecting agreements and superiors.

Unity of Command

This principle requires that all employees should receive instructions as it relates to a particular job/position from one superior only. If employees report to more than one superior it will cause conflicts and confusions in the organization.

Unity of direction

This means there should be complete identity between individuals and organizational goals on the one hand and between departments on the other. They should not pull in different directions.

Remuneration

Remuneration is paid to the personnel of the firm and it should be based on a general business condition, cost of living, productivity of the concerned employees and the capacity of the firm to pay.

Centralization/Decentralization

When sub-ordinates are given more role and importance in the management and organization of firm, it is decentralization. The management must decide the degree of centralization and decentralization authority on the base nature of the circumstances, size of the undertaking and the type of activities within the organizational structure.

Order

To put things in an order need efforts. Management obtains orderliness in work through providing suitable material and men. The principle "Right place for everything and for every man" should be observed by management.

Equity

Equity means equality and fair treatment and justice. Employees expect management to be equally just to everyone. It requires managers to be free from all prejudices, personal likes and dislikes.

Initiative

This means freedom to think and execute a plan. The zeal and energy of employees are augmented by initiative according to Fayol initiative is one of the keenest satisfaction for an intelligent man to experience. (Reddy and Tripathi, 2007)

Important Decisions as it relates to:

Planning: is a process of establishing goals and objectives that the organizations will strive to achieve as well as portable means of attain goals.

Steps in making planning effective

Co-ordination- planning process is essentially complex one and it requires a considerable amount of co-ordination among the different types of plans as well as the people involve at each level.

Communication-it is imperative to make the provision for an extensive and open communication people implementing the plans in order to make plans successful.

Participation- allowing employees to participate with their superiors in the planning process help superiors in the planning process and to ensure commitment and loyalty. (Mukherge, 2009)

Future actions plan for the restaurant

A bar attract to the restaurant

Have subsidiary within the 14 parishes in Jamaica

To become the leading restaurant that provides quality service and food at an affordable price.

Employee of the month selection

Training and development programs for employees

Seminars that employees must attend.

Recognitions of a regular customers

Organizing- is the management function that focuses on allocating and arranging human resources and non-human resources so that plans can be carried out successfully. Specific task must be

Assigned to different person and their effort must be co-ordinate.

In management process organizing function provides a valuable tool for promoting innovation and facilitating. Organizing is also concerned with building, developing and maintains working relationships. (Bagad, 2009)

According to Henri Fayol "To organize a business involve determining and providing human and non-human resources to achieve organizational goals

Organizing process involves

Identification of activities

Classification of grouping of activities

Delegation of authority and the creation roles

Co-coordinating authority and responsibility (Management Study Guide, 2008)

Leading

Leading is to influence and motivate employees to achieve organizational goals. Managers must be able to make employees want to participate in achieving an organizational goal.

Three components of leading

Motivating employees

Influencing employees

Forming effective groups (Barnal, 2005)

Another meaning for is that leading is the ability to relate to others so that their work efforts lead to the achievement of organizational goal. Leading is the first thing that comes to mind when people think about management because of most obvious and visible face of management for most sub-ordinates. (Dyck and Neubert, 2010)

Controlling

It implies measurements of accomplishments against the standards and correction of deviation if any to ensure achievement of organizational goals. The purpose of controlling is to ensure that everything occurs in conformities with the standards.

Steps in controlling include:

Establishment of standard performance

Measurements of actual performance

Comparison of actual performance with the standards and findings

Corrective actions

Ways to evaluate performance

Surveys

Interviews

Observation

Questionnaires (Management Study Guide, 2008)

Performance appraisal

Technologies to be used in the industry

Point of sale systems

These are systems includes all the hardware and software a restaurant owner needs to enter in order, display it for the kitchen staff and even perform additional tasks such as recording inventory counts and labor cost like accounting software. These systems are designed to take load off any manger’s shoulder.

Order entry touch screen- touch screen can configured to the restaurant exact menu items and options

Credit card reader-restaurant who don’t accept major credit cards are at a disadvantage. These readers can also load gift cards with money or read gift cards.

Kitchen display system-these display monitors hang above kitchen work station and transmit information from the order-entry screen.

Financial software- this software can help owners and managers by organizing data and creating accurate reports.

Restaurant pagers- busy restaurants often use some form of paging system to communicate with customers when a table is available. This is less intrusive than picking up the phone to call customers.

Internet technology includes:

Social medias- restaurant owners can create profiles, websites and blog to promote restaurant on the internet. (Food service ware house, n.d.)

Legal ethical challenges the restaurant will face

Business structure- the type of structure affects elements such as liability if someone sues the restaurant. The structure also affects how the financial responsibilities are assigned, including taxes and debt. Consult a business lawyer of the unaware options of business structures.

Zoning- zoning regulations dictate the type of building to use in a particular destination for the restaurant. In some countries, the size and height of sign is regulated. Be sure to review all zoning laws in the initial stage of planning.

Licensing- when serving food, you must be licensed by the controlling jurisdiction. Licensing require inspections of all facilities to ensure safety standards are met.

Competition- Be sure to review employment contract to ensure that there was no non-compete clause. Opening a restaurant could violate those terms depending on how it was set up, also a name and restaurant concept that won’t infringe on competitor’s ideas. (Frost and Media, n.d)

Employee working conditions-employers must be aware of the safety and their work environment and if they have compensated employees for all the time they have worked. There must also be consideration if it is required of an employee to work a long period of time

Suppliers/customer relations-business owners in particular must consider whether it is ethical to do business with suppliers who have unethical practices. They must ago ensure that information sent around is accurate.

Small business ethics- ethical issues like discrimination applies to all areas of business, each business has its own ethical concerns. It may be a conflict of interest, when hiring r firing and dealing with employees. (Morley and Media, n.d.)

Management by objectives

Steps involve in the MBO objectives and strategies formulated

The organization’s overall objectives and strategies formulated

Major objectives are allocated among divisional and departmental units.

Unit managers collaboratively set specific objectives for their units with their superiors

Specific objective are jointly set for all departmental members

Actions plans, define how objectives are to be achieved, are specified and agreed upon by managers and sub-ordinates (Mukherge, 2009)

The essential elements of the management by objective system are goal specificity, participative decision making and explicit time frame and performance feedback. The MBO is a system in which specific performance, objective is jointly determined by sub-ordinates and their superior progress towards objectives is periodically reviewed and rewards are allocated on the basis of progress. (Mukherge, 2009)

Recommendations/Conclusion

How to manage a restaurant

Manage cost effectively-

This cost is inclusive of labor, food and waste cost; managers should keep a record of all costs and losses to help with budget funds and future and profits. (ParPal, n.d.)

Successfully market your concept

Managers should promote the brand in order to bring more business, by using market research, marketing stretegies, and tactics whenever possible.

Manage product quality

Restaurants promote the quality of their food and services. Restaurants should be sure to follow through and offer the best quality products possible. Enforce food preparation procedures, food storage standards and present quality at all times.

Deliver superior service

Guest service is one of the most important parts of any restaurant’s objectives. Staff members should be sure to train and model customer service at all times.

Manage time wisely

A manager needs to learn to balance their obligations to avoid burnout and keep the business running smoothly.

Create a positive work environment

An environment in which employees can trust each other and manger can trust employees and work together to achieve the goal of the organization, hire quality people and get to know them and treat them fairly.

Motivate the teams

Learn about what motivates your employees. Use contests, games, prize and other incentives to get the team excited about working within the organization. (ParPal, n.d.)

Set examples

Employees watch everything that a manager does or say. Managers must behave appropriate and set positive examples for employees.

Discipline Consistently

When a manger needs to be discipline, a manager normally refers to the discipline policies or the restaurant handbook. An employee must be familiar with the restaurant policies

Reward appropriately

Identify when employee deserve reward due to high achievement/ consistently great work. (ParPal, n.d.)

Quality service within the restaurant

Guest should be treated like friend visiting home. Treat them with care and provide an exceptional place for them to enjoy their meals.

Exceptional Quality-customers expect quality in every aspect of the restaurant. They simply just want value for their money.

Food Quality-food and beverage are probably the biggest indicator of quality that a customer wants, food quality is not only important to the customer’s impression of the restaurant but it is important for their health as well.