Cruiting, Managing And Staffing And Recruitment

Online ordering system not only bring benefits to customers but then also to the restaurants. Efficiency of labors will increase because labors that were previously in charge of taking orders through phone calls can now be instructed with another job task since the system can be done by customers and also there will be advanced notice of orders ensuring the restaurants have sufficient time to prepare.

Strategic staffing is the key element to recognize and deal all concerns related to staffing in several departments. Moreover, staffing is the process of selecting, attracting, and retaining the best talents to reach the organizations goals. Nowadays, some organizations have a difficult time to recruit the right candidates. Furthermore, organizations use two staffing methods to recruit candidates. Technology has brought incredible changes in recruiting process. Also, web technology still revolutionizes recruiting and more than 100 000 employers in the world recruit on the internet and not using the traditional method. The internet staffing is a strategy that gives the opportunity to get tested anywhere in the world while traditional recruitment process is to recruit via newspapers, employment offices, etc.... In my paper, I will demonstrate how web staffing methods differ from traditional staffing methods; therefore, I will discuss the advantages and challenges of internet staffing methods and traditional staffing methods. In addition, internet staffing and traditional staffing methods vary in terms of time, cost, quality and retention.

The skills acquired in the restaurant/service industry are unique and relatable. Considered to be a goal oriented; client-centered; self-starter; who’s hands on management style is instructive and informative. Known to demonstrate extensive experience; knowledge of operations; professionalism and discretion, paired with an increased capacity for, understanding the intrinsic value of people; learning; and communication. Currently focused on economics, with a degree in liberal arts, I aim to make a positive contribution to Per-Se, continue my education, and develop my skills.

Savvy restaurateurs recruit constantly, keep files on prospects and maintain hiring channels for taking regular applications and referrals. Restaurants that only hire when job openings become available usually rush the hiring process and choose unsuitable candidates just to fill staff vacancies. That's not the way you market your business and shouldn't be the way that you staff it.

Single location full service restaurants generated over $175 billion dollars in annual revenues as of June 2015 according to IBISWorld reports. And as the economy continues to improve, consumer spending will also increase in this industry segment, which is expected to grow over the next 5 years by 3.2%. The major key to restaurant successes of course is the ability to meet the consumer’s preference in dining

Technology impacts the successfulness of an organization because it allows consumers to search for multiple service providers at one time to compare prices, previous customer reviews, and ratings. Technology is the innovations in the organizations field (Robbins, 2005). The market for caterers is through word of mouth or experiences with the business, you would expect an individual to use the Internet to source out the best option. After some quick searching on the Internet, we have located the website for The Rose Garden. The owner of The Rose Garden expressed her concern with the need for his business to expand its marketing and online presence (Leonhardt, 2015). Having a website is a key component for making your business known, making it accessible to more people, allowing people to see reviews.

Employees play a pivotal role in delivering customer service to customers and generally speaking companies are aware of that role. However, companies seek out every avenue necessary to keep internal cost at a minimum while being able to offer price commitment. A great deal of these cost reduction strategies maybe the cause of the increase in the latest turnover number in 2014. It was reported that for the past four years prior to 2014 there has been an increase in turnover rate in the accommodation industry. In 2014 According to Bureau of Labor Statistics’ Job Openings and Labor Turnover (JOLTS) program. In 2014 it was reported that restaurant and accommodation sector lost 66.3% of its workforce, this number has a 10% increase from the previous four years. JOLTS breaks down this number into three major components that allow us to see the sum of the parts that makes up the total lost. The data bar chart shows that for the last 8 consecutive years the turn over rate within the Restaurants-and-Accommodations Sector and Private Sector has been constant.

It serves more than 60 million people a day in more than 117 countries a day. With such a large number of customers coming in and out of the restaurants, it is no surprise that McDonald’s has about 1.7 million employees worldwide. McDonald’s has spent countless time and money in mastering the art of employee selection, training, and retention. McDonald’s has a website for interested candidates to apply for careers within their organization, both in restaurants and corporate offices. During the selection process, candidates are asked to take a variety of assessments that analyze areas ranging from characteristics, skill sets, and basic reading and writing tests. Once a candidate has been selected and has accepted a job offer, there are several types of training encountered within the restaurants.

Jim Laube works with independent restaurant operators who want practical advice to improve their business management practices to build a more profitable restaurant and valuable business. Jim began his restaurant career at the age of 15 working for a quick-service restaurant and earned his way through college as a server and bartender. After earning his degree, he worked for a regional restaurant chain and an independent fine dining restaurant. In these organizations he held positions in both the

Focus: Entering into new services like table booking and restaurant services has possibility of creating disruptions in its core solution of Restaurants listings

Customers play a very crucial role in a success of a company, without the customers a business especially a restaurant business cannot succeed. It is essential for the restaurant to understand the needs and wants of the customers and provides them with top quality food items so that it provides them with satisfaction and exceed beyond their expectations. If the customer is completely satisfied with the food and the service that is being provided by the restaurant then it would to them becoming loyal to the restaurant and would not switch over to their competitors.

Reflecting on my past few years in the food industry, I have realized I have been hired on as an employee for various companies including well-known large companies and smaller “mom and pop” facilities. Even though it is typically expected that each job differs from the last, one usually believes two jobs in the same field, such as cashiering in a fast-paced restaurant will have the same basis of rules. However, when comparing a cashiering position at Taco Bell, to a cashiering position at Disneyland, one will discover there are many more differences than similarities.

The service industry is incredibly divers. There are different scales, menus, ambience and customers, but all these businesses have a common goal to sell food and beverages to a target market they hope will be stratified, and they hope to be profitable (Ojugo, 2010). To make the restaurant business successful and make it stand out, the right choice of suppliers, merchandising of the product and every step is an indispensable element.

I built their spawn, helped with their hub, made their staff guides and recruiting their staff. I left the project as the server was a complete mess and the owner was giving his friends Staff Ranks like nothing. It was irritating to see a server I worked hard on was treated like trash so I left.

As other operating costs are high, we intend to cut costs from labor side. Some jobs such as an accountant, designer, marketing and financial professors are performed by us – the management team. We only hire 15 employees for value added services: waiters, cooks, cook assistants, a receptionist, a dishwasher, and a cleaner.