Question

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:

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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

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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

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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

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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?

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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

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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.

Answer 1

As talking about the owners of the company where they want two things to happen they want to appraise the staff, as well they want to bring stability in the process of the working staff, considering the things which are required for the staff to get along and all the things are in proper place the overall modification of the process is to be defined, and for defining the whole process the company needs to work on the process stabalization which will be very much helpful in defining the whole process.

As while preparing the report there are some grass roots which are to be improvised, which can be very much helpful in defining the whole process and will make the process very much stabalized.

Now considering the thought process the major challenge of the company is to define the working hours and shift of the kitchen staff, now considering that the company has 240 seats restaurant hence overall staff defined in two shifts one is morning shift and the other is day shift so considering the timings of the work the process of the kitchen is defined in the manner that on every person is allinged to the task as well as the person working in the kitchen is also with complete work order which is not impacting the bottom line.

As the company is not able to track the work hours of the people as well as there are some people sitting idle, hence the company has decided that the person entering during the duty hours needs to punch into the system on time and also while leaving the duty should punch into the system to track the person physically present in the premises as it becomes very much helpful for the owners to track how much staff is working daily and the second thing now which the company needs to know how much the work is done by the person hence, to get the overview and calculation that the person is working and everything was by the process, hence tracking system was made into the system by allocating the cheff and the workers with that cheff to some respective tables and they will be controlled by the system, which means the system will help us from the orders and tagging to through which the orders are received and due to this the overall working capacity of all the three level of workers will be defined.

As some of the process is to be implemented, the major process which is been implemented for working is DMAIC ( Define,Measure, Analyze, Implement & Control), now following the whole process in the given steps the whole process will help to understand the loop holes as well as the improvement in the working tendency will change the overall working process of the company where, implementation according to the process given will be come the major contact of the aligned system.

As while making up this process overall products in the kitchen that are the ornaments for the cheff, as well as the training about the whole process is to be given to the sr cheffs, jr cheffs as well as the captains who are going to service the orders by brining it from inside, hence need to check that the training given to the people is proper and completely in line with the whole process which is going to be defined for the according to the usuage as well as informing each and every cheff which is working in the kitchen that how the kitchen will look like and how they are going to track that up with the help of the process to bring improvement in the working of the process and the improvement of the bottom line as well.

Now while forming the whole process, the work delegation to each and every person working should be taking care of the stuff, hence now considering the whole thing sr cheff is to be given the whole responsibility for working on the preparing of the orders by making the whole food from the raw materials presented, jr cheffs need to help the seniors in getting the food ready and serve it into the plate, so that the captains standing out can take it to the customer sitting on their repsecive tables, which will make the process very much stable and there might be very less loop holes for gettng the specifications given to track and improve that achievement of the process by 10%.

Talking about the training yes training will become very much helpful as while making the process that overall SOP ( Sales Operating Procedure) will be ready which will help, for the new joinee to understand, what was interested into the process, to avoid certain lags the process SOP will help the cheff to understand of what caliber the person it

As respective tables will given to the captains as well as the utensils cleaner that will be very much helpful in tagging about the orders can be done, when forwarded to the kitchen at that moment fof time, which will be delivered outside by other person and they have added the orders into the system whic will make very much easy to track how the customer is been gratified and how the customer willbe satisfied by all the services, this will become very much helpful for the customoer to get the order on time and they will beocme very much easy to deliver the food on time, as the process is there and which will be followed up will make the delivery of food to the correct customer and how gratification from the customer will be also received.

These are the major points which will be very much helfpul for understaning the loop holes as well a the final conclusion where the customer leaves from the restaurant very much happy.