Reference no: EM131175290 , Length: word count:1500

Fundamentals of Human Resources Case Study

Richard is an accountant who loves to cook. After watching MasterChef on TV, he decides to purchase a 60-seat restaurant in Newtown that serves South American cuisine. The previous manager leaves, so Richard decides to hire Simon at the first interview, based on his impressive resume and enthusiastic sttitude.

In the first month, Richard reviews the accounts and finds that the profit has fallen, He speaks to Simon who explains that it was "just a bad month". However, the following month the profit drops again, and Richard is surprised to read a poor review of his restaurant in the Sydney Morning Herald.

Richard decides to investigate further. He questions the other staff and discovers that:

• The local council is currently investigating poor kitchen hygiene pratices within the restaurant following a complaint
• The restaurant has received a number of complaint emails from customers about the slow and poor quality of service
• A customer broke her leg when she slipped on a pool of water near the toilets and is now taking legal action
• There is a letter from a customer asking for compensation due to food poisoning
• 3 staff have resigned within the last month
• Simon does not rostered himself on during busy periods
• The cash float is under a few times each week
• A stocktake of the bar does not match current stock against beverage revenue
• Simon was sacked from his last job for poor management

Richard is horrified that his investment is turning out so bad and asks you to help him to evaluate the current situation and suggest some solutions to improve the restaurant.

Task 1 - Monitor and improve workplace operations

a) Summaries the current situation at Richard's restaurant and identify possible causes for the issues. (200 words)

b) What could Richard have done better to prevent these issues from occurring and then monitor the ongoing situation at his restaurant? (200 words)

Task 2 - Plan and organize workflow

a) What problems may exist in the day-to-day workflow of the restaurant that have contributed to these issues? (200 words)

b) Discuss 5 specific of operations in the restaurant that could be monitored to ensure a more efficient workflow and a higher level of quality customers services. (250 words)

Task 3 - Monitor and support team members

Despite the current situation, Simon shows potential as a manager but obviously needs to learn more about effective monitoring of work operations.

a) Summarise the key responsibilities that Simon has failed to fulfill in his role as the manager. (100 words)

b) How could Richard support Simon to become a better manager of both the restaurant and his team? (You should discuss delegation and coaching in your response). (150 words)

c) What could Simon do to involve other staff so as to create a positive and collaborative workplace? (150 words)

Task 4 - Solve problems and make decisions

How would you advise Richard to resolve the problems in his restaurant in the short term? What strategies could Richard implement to ensure that similar problems do not occur in the restaurant in the long term? Give specific examples based on the principles of monitoring workplace operations. Your response should cover areas such as:

• Planning of workflow activities (eg. Opening and closing procedures)
• Quality assurance measures (kitchen and front-of-house)
• Introduction of new technologies and emerging trends within the hospitality industry to improve efficiency and monitor operations
• Monitoring team and individual performance
• Incorporating customers feedback
• Encouraging staff input
• Sustainability within the restaurant
• Keeping workplace records (400 words)

Reference: https://www.entrepreneur.com/article/224332.

Attachment:- Assignment.rar