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TOPIC: Human Resources Plan of Action

READ THE SCENARIO AND DIRECTIONS FIRST BEFORE ANSWERING THE QUESTIONS.

Scenario:

You own a wine and tapas bar located in a suburban area 20 miles outside a major city. A major university is less than 10 miles away, and a community college is four blocks away. Many of your employees have been seasonal and are mainly students from the university. You have earned recognition over the years for service excellence and an exceptional menu.

Your suburban location has a dozen tables and booths (each seating up to six) in the main dining area. In addition, there is a wrap-around bar that seats 10 and a small patio with a 16-seat maximum. You are contemplating remodeling the patio because you recently acquired the empty lot next to your bar and are considering designating the lot for additional parking. Keep in mind, last quarter you completed the build out for your second restaurant, a downtown location in close proximity to a busy business district, and you are excited to open this restaurant.

However, in the last few weeks you have lost four employees: two servers, one cook, and a bartender. One of the servers gave notice that he was moving out of state after graduation in a month with his fianc. Your second server did not feel that a career in food and beverage services was a good fit for her. Unfortunately, you had to let the cook go because of attendance and performance issues. More surprisingly and with little notice, you recently lost your best bartender to a competitor because he needed more hours and higher pay to support his family.

Employee retention is a challenge in the hospitality industry, and the succession of these changes in personnel could greatly affect your business. This is the most turnover you have experienced at one time since you opened your restaurant doors three years ago. More importantly, you also need to focus on staffing your new restaurant.

DIRECTION: You will need to be proactive in finding qualified applicants. Once you find the applicants, it is essential that you create a process that is the same for all applicants so you can select the ones who best fit the culture of the organization. Once the applicants are approved, consider a plan for effectively managing them, which should include orientation and training, consideration for compensation and benefits, and performance management. Be sure to consider the issues you recently experienced in losing your recent employees as a part of your overall plan of action.

ANSWER THE FOLLOWING WITH THOROUGH EXPLANATION:

1. Make a plan to recruit high quality applicants that best fit your organization. The plan must include specific strategies for attracting applicants that are internal as well as external to the organization.

2. What is the outline of a selection process that includes samples of interview questions and the communication methods for applicants, candidates, and hires. Include the specific anti-discriminatory precautions that must be a part of the process.

3. What are the plan for effectively managing both new and existing employees. Include an organizational chart of all positions in each restaurant, including management.

4. What are the general training opportunities and best practice ideas for developing employees for leadership roles and responsibilities to achieve improved retention?

5. What are the standard operating controls to maintain employee productivity, efficiency, and workplace safety?