MONITOR WORK OPERATIONS - COOKERY
Reappraisal of staff members is done to improve the efficiency of attendants especially in the hospitality companies. This essay will discuss how partners who own a tourism restaurant can reappraise the staffing levels of the kitchen to conserve time. It will analyse and show how the duty manager can improve the efficiency of the staff through delegation of tasks and retraining.
The Duty Manager should monitor the efficiency of the staff by having close contact with them. It will enable him to evaluate the quality of their services. The duty manager can also give directions to the staff to have their services in the manner he prefers them to administer the services (Hoque, 2013).Adjustments on the consultative process should be done to assure quality assurances to the customers. The process will have to be accommodative to the customers and have their views considered. This will be important in getting feedback from the customers. It will also enable them to improve their services and modify their performance (Clarke, 2014).
The workplace should adopt equipment that enhances kitchen performance to save on time and fuel. It should also be done at an appropriate cost for management of monetary resources. For instance, the restaurant should employ the use of cooking machines that have a higher heat capacity to improve the time consumed during preparation of delicacies and also avoid those that consume fuel extravagantly (Erdos, 2012).Job specification and delegation will be essential to the management since all attendants need to have specific roles and duties. This is essential to save time, develop the workers and motivate them. It is also a useful mean of encouraging growth in specific areas and grow leadership in it (Hoque, 2013).
After the delegation into different roles, the people will need training to suit to their new jobs. Better training leads to better working processes. It will also enable them to acquire the knowledge required to use the new machines effectively and deliver to their customers more appropriately (Berkvens, n.d).Day to day operations will not be affected since the staff will have their niches in the job hence they will have a narrow range of specifications. It will develop their skills in the specific area hence their operations will be positively altered. It can also form a platform for the development of leaders in different departments in the restaurant (Hoque, 2013).
As compiled in this essay, workplace operations can be modified through reappraisal and retraining to meet customers’ and have a better time conserving work flow. It will not only lead to time conservation but also ensure staff efficiency. References
Berkvens, A. (nd). The art of effective training. Retrieved March 19, 2016, fromhttp://effectivetraining.org/files/Training for Trainers.pdf
Clarke, J. (2014). CONSULTATION DOESN’T HAPPEN BY ACCIDENT. RetrievedMarch 19, 2016, from https://www.unisa.edu.au/PageFiles/34117/Safework%20SA%20Consultation_report%2027%20Feb%202014.pdf
Erdos, J. (2012, August 13). 10 Time-Saving Kitchen Tools Everyone Needs. Retrieved March 19, 2016, from http://www.huffingtonpost.com/2012/08/20/time-saving-kitchen-tools_n_1812593.html
Hoque, K. (2013). Human resource management in the hotel industry: Strategy, innovationand performance. …
