Task 1

Mark Read is a Food and Beverage Supervisor of well-known 100 seat restaurants Australian Fusion, which is part of a 300 room 4* Grand Hotel located in Martin Place, Sydney. There are 5 full time waiting staff and 8-part time staff. There are issues impacting on workplace operations because one newly hired full-time food and beverage attendant, Karen Bridgewood. Karen had a very impressive resume, and excellent reference when she applied for the position at the Australian Fusion Restaurant. However, she appears unable to work to the required standards of the Australian fusion restaurant and another staff are starting to complain. When Mark assigns Jane three tables to serve (12 seated customers), her attention to detail, correct order delivery and customer service standards are excellent. But when Mark assigns Karen the actual number of tables as per the standard of the hotel which the other staff copes with effectively per service period (7 tables - seated 28 customers) Karens service level drops.

Karen doesnt seem to be able to work to the required operational level, despite Marks feedback and coaching.

Write a report discussing how you would monitor and improve restaurant operations if you were Mark Read.Please ensure that you include a discussion of each of the below points:

What action would you take to improve workplace operations?

How could you assist Karen to achieve the required Service Performance standards in the Fusion Restaurant?

How you would monitor and support other team members?

How you would prevent a similar situation occurring when hiring food and beverage attendants in future, in the Australian Fusion Restaurant?

You will need to demonstrate the following skills:

Monitor and improve workplace operations

Plan and organize workflow

Monitor and support team members

Solve problems and make decisions