COOKERY BSBMGT617SITXHRM006 Assessment 2 -Project FINAL_Feedback_2nd Submission.

Assessment 2 Your task: Answer the following questions. Each question must be completed. This assessment consists of 2 parts, Part A and Part B Part A – requires you to choose 3 different job roles relevant to your i ...

Assessment 2 Your task: Answer the following questions. Each question must be completed. This assessment consists of 2 parts, Part A and Part B Part A – requires you to choose 3 different job roles relevant to your industry or area of training, for example Hospitality, Tourism or Events and develop the documentation for a performance appraisal procedure for these 3 positions. Part B – requires you to write a report in which you will outline how you will administer the performance appraisal, the provisions for various feedback requirements, processes to recognise and deal with performance problems including training, and informal and formal grievance procedures. PART A – Developing procedures for performance appraisal 1. Choose 3 different positions relevant to your industry or area of study in Hospitality, Tourism or Events and determineat least 7 tasks or responsibilities of each role. Use the attached document “Performance-agreement-template.docx” or suitable documents sourced from http://www.fairwork.gov.au/about-us/policies-andguides/templates (Managing performance),to record your tasks and responsibilities. Examples for different positions and job roles in these sectors can be accessed under following links: Hospitality Positions: 1. Waiter 2. Chef 3. Restaurant Manager Responsibilities: Waiter  Greet and escort customers to their tables  Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)  Prepare tables by setting up linens, silverware and glasses  Inform customers about the day’s specials  Offer menu recommendations upon request  Up-sell additional products when appropriate  Take accurate food and drinks orders, using a POS ordering software, order slips or by memorization  Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages  Communicate order details to the Kitchen Staff  Serve food and drink orders  Check dishes and kitchenware for cleanliness and presentation and report any problems  Arrange table settings and maintain a tidy dining area  Deliver checks and collect bill payments  Carry dirty plates, glasses and silverware to kitchen for cleaning  Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)  Follow all relevant health department regulations  Provide excellent customer service to guests Responsibilities: Chef Career Overview Chefs are in charge of planning menus and creating meals in restaurants and a variety of other settings. The typical job duties of chefs also depend on the specific kitchen and what kind of support team a chef has to work with. According to the College Board (www.collegeboard.com), sous, pastry, and cuisine chefs do the cooking, while executive chefs primarily plan menus and supervise the kitchen staff. Important Facts About Chefs On-the-Job Training Internships and apprenticeships offered Work Environment Work settings other than restaurants include cafeterias, hotels, private households Certification Not required, but can increase pay Similar Occupations Baker, food service manager, food preparation worker Duties and Responsibilities According to the Bureau of Labour Statistics (BLS, www.bls.gov), chefs are in charge of measuring, mixing, and cooking ingredients according to recipes. A chef must know how to operate and use various equipment, including pans, pots, cutlery, ovens, grills, slicers, boilers, grinders, and blenders. While chefs are expected to have extensive knowledge in the culinary arts, many take on a managerial role in the kitchen. Chefs can oversee kitchen workers, order food supplies, estimate food requirements, and maintain quality assurance on various dishes. Chefs have the following additional duties:  Creating recipes and preparing meals  Hiring staff  Balancing a restaurant's books  Doing public relations  Planning menus  Filling orders  Catering to customers Responsibilities: Restaurant Manager  Coordinate daily Front of the House and Back of the House restaurant operations  Deliver superior service and maximize customer satisfaction  Respond efficiently and accurately to customer complaints  Regularly review product quality and research new vendors  Organize and supervise shifts  Appraise staff performance and provide feedback to improve productivity  Estimate future needs for goods, kitchen utensils and cleaning products  Ensure compliance with sanitation and safety regulations  Manage restaurant’s good image and suggest ways to improve it  Control operational costs and identify measures to cut waste  Create detailed reports on weekly, monthly and annual revenues and expenses  Promote the brand in the local community through word-of-mouth and restaurant events  Recommend ways to reach a broader audience (e.g. discounts and social media ads)  Train new and current employees on proper customer service practices  Implement policies and protocols that will maintain future restaurant operations 2. For each job role and each task, establish the key performance indicators. The following links can help you to define these: KPI: Waiter  Performance appraisal methods. Performance review phrases Top materials: top sales KPIs, Performance appraisal methods Interview questions and answers.  Define operational objectives for Construction technician monthly, quarterly, 6 months, yearly. Identify Key Result Areas for the Construction technician. Identify tasks list. Determine work procedure for each KRA, each task. Identify methods to measure the results of each KRA, task, procedure. Create Construction technician KPIs Top materials: top sales KPIs,  Mistakes in creating restaurant waiter KPIs Building KPI system plays an important role in evaluating job performance of individual parts, divisions and the company’s objectives and performance management system in general. The development of KPI metrics help to create measurement systems, information systems throughout the organization.  KPIs should be clearly linked to the strategy, i.e. the things that matter the most. KPIs should be primarily designed to empower employees and provide them with the relevant information to learn.  Process KPIs - measure the efficiency or productivity of a business process. Examples - Days to deliver an order. Input KPIs - measure assets and resources invested in or used to generate business results. Examples - Dollars spent on research and development, Funding for employee training, Quality of raw materials. Output KPIs - measure the financial and nonfinancial results of business activities. Examples - Revenues, Number of new customers acquired. KPI: Chef Key Performance Indicators are important metrics that can be derived through Business Intelligence software, and help a restaurant improve its profit margin. With the right BI platform, KPIs can be captured in real-time and displayed via a dashboard that provides an easy to understand, at-a-glance view of KPIs. With the click of a mouse or tap of a screen, drill down capabilities can be implemented to reveal specific details that pertain to the KPI. A few KPIs for the restaurant industry include: Food Costs: Food purchases can be measured against food sales. A food cost per head can be determined to establish the profit margin per customer. A trigger can be set to highlight in red if the % goes above a certain amount. The ability to drill down to exact food elements, such as cheeses or sauces can be useful to determine if there is excess usage on particular menu items. Kitchen labour can be measured against food sales. Drilling down to hours per section is a great way to report on productivity. You may find you can scale back on labour during certain days of the week or shifts. Seating: How often are your tables being turned over? Is high-turnover affecting the customer service? These numbers are great to evaluate all areas of turnover time. Drill down for # of seats, clearing time and cooking time. Perhaps more staff is required to improve the clean-up time.