Staffing Pertemuan 21 Matakuliah: G0424 – Hotel and Restaurant Management Tahun: 2008

Bina Nusantara University 3 Topic Managing a restaurant Staffing

Bina Nusantara University 4 Learning Outcomes Students are able to understand the important of staffing in managing a restaurant.(C3)

Bina Nusantara University 5 Management Responsibility 1.Decision Making 2.Planning 3.Organizing 4.Communicating 5.Directing 6.Controlling

Bina Nusantara University 6 Decision Making Type of decision: Tactical vs. Strategic Decision may be made individually or in group.

Bina Nusantara University 7 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.

Bina Nusantara University 8 Organizing Authority: Line, Staff, Functional Responsibility Accountability

Bina Nusantara University 9 A typical chart Owners Manager PersonnelFinance Purchasing Receiving Production & Service Chefs Cooks Waiter/Waitress Janitor Dishwasher Marketing & Sales Dietitian

Bina Nusantara University 10 Managing a F&B establishment Management Level of Authority Non Management

Bina Nusantara University 11 Communicating Factor influencing effective communication: –Words –Environment –Timing –Emotion –Network –Feedback 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

Bina Nusantara University 12 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?

Bina Nusantara University 13 Controlling A time clock Cost control Productivity Regulation

Bina Nusantara University 14 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 Job application Interview Testing Cross references Contract agreement Job offered Company orientation

Bina Nusantara University 15 Example of Job Spec and Qualification 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 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

Bina Nusantara University 16 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

Bina Nusantara University 17 Work Scheduling FunctionMondayTuesdayWednesdayThursdayFridaySaturdaySunday Time Employee Time Employee Time Employee Time Employee Time Employee Time Employee Time Employee PRODUCTION SERVICE

Bina Nusantara University 18 Performance Appraisal Input Traits Abilities Skills Job performance Action Activities Behavior Job outcome Result Service Achievement Performance appraisal Information Corrective action

Bina Nusantara University 19 Compensation Wages Salaries Benefit Services

Bina Nusantara University 20 Employee Relation Collective bargaining –Integrated bargaining –Concessionary bargaining –Continuous bargaining Legal grievance –Discrimination –Harassment –Job Strike –Hijack –Rebellious –Fraud

Bina Nusantara University 21 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.