Reference no: EM132116824
BACKGROUND INFORMATION AND TASKS: COMMERCIAL COOKERY
The partners who own the two hundred and forty (240) seat tourism restaurant where you work as Duty Manager have decided to reappraise the staffing levels of the kitchen. They say there are too many hours being wasted through idle staff and as a result the bottom line of the business is suffering. They say the efficiency of the kitchen has to be analysed and it is claimed there is a 10% improvement needed in performance.You are required to investigate this request to see if workplace operations can be modified to meet their requests and how you would instigate these changes for organised work flow.
You will need to write a report in which you will:
1. Describe how you would monitor the work hours of the kitchen staff and the efficiency involved in those hours – this would also mean you need to identify relevant problems associated with adjusting staff levels to attain the requested improvement
2. Show what consultative process was used to allow for procedures and systems (including rosters and a new menu) to be adjusted. Show that in this area, quality assurances can be given so that customers will not be affected and indicate the time frame involved in your changes
3. List the equipment that would enhance the kitchen performance and the appropriate cost. Illustrate that you have consulted the staff about this and indicate how a new menu would enhance or lessen the ‘bottom line’.
You will need to list all staff that have been consulted
4. In your new plan, you must show the delegation process that will be involved. Will you need new job specifications to be written? If so, how many?
5. Will training be necessary to accommodate the new jobs if this is the option you recommend the owners to take? Estimate a budget for retraining should it be necessary
6. Describe how day-to-day operations will not be negatively affected with your proposed changes
Reappraising staff levels is an ongoing issue in modern management of all Hospitality Businesses and during the process, customers’ needs must always be considered. It is that fine line between customer satisfaction and increased profit margins that shows true management skill in restaurant operation.