Professional Documents
Culture Documents
1. The managers should follow company chart strictly without any deviation.
2. Provide an additional manager for looking after kitchen staff and making sure that managers have the
full authorities to manage the kitchen and the restaurants’ front desk.
New HR policy
Staff rotation should be minimised by implementing a rule, which dictates that new employee will be
moved only after probation period of three months.
The selection of new employees in the restaurant should be recruited by managers rather than head
office.
Instead of efficiency above all company should focus on the customer satisfaction and follow the short
term and long-term efficiency goals for employees.
In short- term American company should follow the Sai nong Family business model where work was
distributed among three waiters. This policy was successful and more over it was productive.
Long-term American Company should implement their policy depending up on the capacity of individual
waiter. For instance, Juan handled section 1 by himself because he was skillful to handle the floor by
himself (p.2)
Increase salary, life insurance, minimum 7 days of yearly leaves, performance bonus
The restaurant manager should solve any conflict in the restaurant because he has knowledge about
every staff in his restaurant. If he does not solve the issue, he should escalate to the concerned
supervisor.
Providing conflict & crisis management training for managers and supervisors. Therefore, they can
handle any issues regarding employees. If any staff leaves without any intimation to the manager,
supervisor should replace this position by bringing staff from other Sai nong restaurant until his return.
So the business runs smoothly.