Question

We have just started looking at everything a business owner or human resource manager may have to do. In your opinion:

• What is the most important job of a business owner or manager in regard to human resources? Why?
• What is the most difficult job? Why?
• What kind of owner/manager do you want to be known for?
• How do you want your employees to see you? (example: a friend, trustworthy, etc.)

These questions are related to my business plan blog which I am making on the restaurant business. so, please answer all the questions according to that scenario.

Answer 1

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What is the most important job of a business owner or manager in regard to human resources? Why?

Fast-running businesses are restaurants. We need HR's help to handle functions like recruiting, management of results and compliance with the rules on jobs and food supply. The role and duty of HR ranges from the moment the candidate is interested in working for the company to the last day of employment for the employee. The restaurant success is dependent on competence and the skills of the staff, knowledge of industry and experience. In the recruiting and selection process, the central task and duty of HR is to develop job requirements, advertising openings, informal interviews and process new hiring paperwork. Recruiters also belong to professional organizations and networks in the industry that boost awareness of the restaurant and incentives for hiring the best candidates.

Important Jobs - Restaurant managers should handle labor problems; thus, HR teaches managers to address HR issues in the best way possible, which can be handled without HR department support. HR has responsibility for educating restaurant floor managers on matters related to resolvable efficiency and employee relations, such as answering feedback and complaints from employees. The staff of the HR should ensures compliance with workplace standards including the Fair Labor Standards Act, the federal minimum wage and overtime pay laws of the restaurant. In some restaurs, the long hours and the low salaries of restaurant staff can be particularly vulnerable to FLSA abusses.

What is the most difficult job? Why?

Restaurant managers shall monitor the quality of food and the work of workers. Training and empowering workers to regularly satisfy the customer's demand are the most difficult things to be a restaurant manager. This requires proper monitoring of food processing processes, including training in food safety and environmental safety. This also plays a realistic role in building a community that respects and offers a customer service that is tailored to the type of food you serve.

Difficult Jobs - Restaurant workers must undergo adequate training to learn enough about the menu products to respond to client inquiries and to grasp the flow of business adequately, so that an extensive set of urgent tasks can be prioritized. Training staff at restaurants can be particularly challenging because operations of the food service are typically fast and difficult to spare time for staff to be able to achieve speed. Moreover, learning styles vary, and a restaurant manager never has the opportunity for adequately knowing what an employee wants to do successfully before he can adjust. Unpredictable restaurant activities. There is no way to tell how many people are going to eat or what menu items they're going to order in advance. The workforce's unpredictable demand is difficult because over-employee costs add up while insufficient workforce limits the ability to respond to customer demand. The industry's high turnover often makes it volatile — workers who unexpectedly leave generate new, unwanted employment for remaining employees.

What kind of owner/manager do you want to be known for?

Restaurant managers have challenging high-pressure jobs with a range of activities in place. Restaurant managers will have specific skills, ranging from time management to employee care and customer service.

I would like to be a leader guiding them along the changes and the hindrances in the business rather than being a boss. Being a boss and leader has many differences. One way to inspire the workers to give customers the best customer support is by showing them that they value them. It is a characteristic of restaurant managers with great productivity – they love their staff. The best managers treat their workers like men. Their ideas and concerns are valued. You know personal details about your team. Staff are happier and more loyal if valued by their leader / boss. You don't want to play games, however. In this way, all your hard work can be ruined quickly to build a friendship with workers.

How do you want your employees to see you? (example: a friend, trustworthy, etc.)

I want my employees to see me as a trustworthy friend who will always understand their issues and care about them. Tell them that other people need them, Too. While praise can be a good motivator, it can also become a little routine from a direct boss. I'm not saying you should always hesitate, of course, to thank your staff for a good job. Yet note that other people's input will get a little more punch — and show to the team that not only you, yet clients, employees and even managers respect them. Each career has less obligations than glamorous. Nevertheless, it is also important to balance the grim work with enjoyable tasks. You only need his or her unique individual talent if you do repetitive tasks (or tasks below the skill level of someone). (On the other hand, if you delegate a difficult task to an employee and trust him or her in order for it to move through, you say 'I know that you're capable of this and I trust you to do a fantastic job.' (Come on, everybody can update a company data sheet.).

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