Matakuliah : G0424 – Hotel and Restaurant Management
Tahun
: 2008
Staffing
Pertemuan 21
Topic
• Managing a restaurant
• Staffing
Bina Nusantara University
3
Learning Outcomes
• Students are able to
understand the
important of staffing in
managing a
restaurant.(C3)
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Management Responsibility
1.
2.
3.
4.
5.
6.
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Decision Making
Planning
Organizing
Communicating
Directing
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 chart
Owners
Manager
Dietitian
Personnel
Production
& Service
Finance
Marketing
& Sales
Purchasing
Chefs
Receiving
Cooks
Waiter/Waitress
Janitor
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Dishwasher
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Managing a
F&B
establishment
Owner's)
Manager
Finance
Personnel
Marketing & Sales
Production & Service
Chefs
Cooks
Waiter/Waitress
Dishwasher, Janitor
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Part Timer
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Communicating
•
Factor influencing effective
communication:
–
–
–
–
–
–
Words
Environment
Timing
Emotion
Network
Feedback
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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 placement
Screening
Company
orientation
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Job
application
Interview
Testing
Job offered
Contract
agreement
Cross
references
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JOB TITLE: Cook
JOB SUMMARY:
•
Prepare meet entrée for lunch and dinner
•
Responsible for preparation, whenever needed
•
Washes all equipment used
•
Work under and maintains sanitary condition
JOB REQUIREMENT
1. Responsibility: Preparation of main entrée and any specials of the day
2. Skills: Plan work schedule, assemble all utensils and weigh accurately required ingredients and
apply basic principles of quantities food preparation
3. Equipment used: Ovens, ranges, boiler, steam jacked kettles, tilting frying pans, fryer, food chopper
and meat slicers
JOB QUALIFICATION
a. Education background in food production
b. 1 years working experience
c. Male or Female, Age of less than 35
d. Hold a cook certificate
SUPERVISION
Work under Food Production Manager, Supervise Assistant cooks
Example of Job Spec and Qualification
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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 Scheduling
Function
Monday
Tuesday
Time
Wednesday
Time
Employee
Time
Employee
Employee
Thursday
Friday
Saturday
Sunday
Time
Time
Time
Time
Employee
Employee
Employee
Employee
PRODUCTION
SERVICE
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Performance Appraisal
Input
• Traits
• Abilities
• Skills
Job performance
• Action
• Activities
• Behavior
Job outcome
• Result
• Service
• Achievement
Performance appraisal
Information
Corrective 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
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–
–
–
–
–
–
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 structure
2. Write job description and qualification for all position of employee
who will be working in the service area.
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