Task 1: Know how human resources are managed In this report, I will investigate ways in which a selected business
manages its existing human resources, relating to things such as targets, levels of formality and maintenance of operation. For this report, I have chosen The Boat Inn. The Boat Inn is a local pub and restaurant with a small number of employees and various functions. Staffing to meet changing business demands is a management strategy that may involve hiring more to cope with growth, or to make redundancies. A business may want to hire people with particular speciality or skill that will be beneficial to their job function, such as knowledge in ICT. The Boat Inn pub/restaurant manages its existing human resources by staffing to meet changing business demand. If there is a lot of business, they will have to hire more staff in order to deal with the large amount of customers. They do this proactively as they hire part-time before the Christmas season. They do this by putting ads in the local paper and a sign up at the bar. As ICT equipment has changed, the employees have required the training in order to use things such as electronic tills. The change to the daily running of the business is limited but affects employees through training and improved systems. Co-ordination of team resources involves managing teams in order to be more productive. This includes making sure there is a good manager to staff ratio, or making sure orders go through without communications delays. Staff planning involves making sure that there is a good spread of staff throughout locations and times; that there are waiters reaching each table as soon as possible, and that there is a rota so an adequate amount of staff on each day. At busy times such as Sunday lunch time and Fridays, employees are managed so that more employees are working, and shifts are appropriate. Team resources are co-ordinated in order to meet targets such as keeping customer waiting time down and improving quality of service. This includes setting procedures for number of table bookings. Food orders go straight through to the kitchen and meals are then delivered to the tables. There are enough people trained in order to cover sickness and holidays, so the business will not suffer serious consequences from shortness of staff. Team performance is monitored by the Pub manager. New employees are monitored by existing personnel until they are confident in their tasks. Monitoring of human resources involves formal types, such as CRB checks, absence levels and sickness levels. Businesses have a policy to deal with absenteeism etc. that employees must be aware of. Informal monitoring involves the employer making subtle judgements and trying to correct or improve a human problem before firing. It must be done sensitively and is to achieve workforce optimisation. The Boat Inn manager will make informal warnings on issues such as lateness before firing. A formal warning will be given in the event of redundancy or sacking with good reason. Informal monitoring involves the manager overseeing the work of employees. They may set team targets, ie targets for each shift for no. of customers dealt with. They may have personal development targets for new staff.
With The Boat Inn. or staff rewards. They may have considered outsourcing cleaning as specialised cleaners could work faster and more efficiently than general staff. The kitchen liaison with the manager on stock levels. At The Boat Inn. the external company pays for these things. sick pay or possibility of compensation. This is achieved because internal workers require costs such as retirement pay. decisions are made internally as outsourcing is more costly in this case. Separating professional from private activities includes staff not socialising unprofessionally whilst at work and not on break. With outsourcing. for re-ordering on time. in order to better reach an objective. Good communication is vital to maintain a successful business. such as cutting costs. This involves everyone seeking to make improvements so that the quality of the product or service can continually improve. Applying this method or not depends on the culture and structure of the organisation. liaison is all done in person due to the size of the business. Encouragement of creativity and initiative is management to increase employee motivation and may help to decrease requirement for team managers by allowing employees to solve problems and think things out for themselves. although tips are kept by the employee serving the customer. The kitchen and outside eating areas may need good liaison to ensure meals get to the customer quickly and efficiently. The Boat Inn does not have any additional incentives or goals for the employees. Managing outsourcing is using external companies to perform functions. Separation of professional from private activities is managing staff so that employees with relations aren’t on the same team if it’s going to effect productivity. and are less costly and risky than managing their own cleaners.Liaison with other departments is the communication between areas of a business. Establishment of professional culture involves levels of formality. The Boat staff may be encouraged to be creative in producing meals to give a better appearance to the dish to improve sales.
. Problem solving can involve kaizen principle. The Boat Inn management does not allow socialising with customers whilst there is work to be done. Provision of appropriate incentives could include providing company breaks or events. This includes a purple labelled t-shirt as uniform they manage lateness and punctuality.
The Boat Inn gets job adverts publicised and puts up a notice in order to re-hire when there is an increased demand for staff. Influences include the level of sales made. They may arrange trade credit for supplies. Administration is a group of functions that provide performance information. administration is maintained by the manager and assistant manager. Management monitor the working capitol to make sure they have enough for bills.
. monitor functions. Problem-solving may be pro-active or reactive. They are ordered by management and assistant management. With the Boat Inn. Facilities involve the entire physical infrastructure required to integrate. there is adequate storage for ingredients and equipment. such as ovens. utensils and tables. payments made and inflation. It is calculated by current assets minus current liabilities. They have hand washing facilities for staff. operate and maintain equipment. with regular monitoring of kitchen supplies. troubleshooting and problem solving. Act. Problems with new employees may be solved by the supervising employee or the manager personally. Requirements for new equipment arise from re-hiring and changes to law. such as in a busy season or from an expansion. Rehiring includes the need for reordering the uniform t-shirt with company name. The Boat Inn has a small working capitol for minor repairs or replacements. These supplies are maintained by management. Orders are made by the manager. The Boat Inn is managed in that a new requirement is reported to the manager and an order is placed accordingly. Working capitol is the budget available for the daily costs that may arise. The employees of The Boat Inn require safety equipment. Fire fighting is reactive and involves solving problems as they arise in order of urgency. The kitchen has a budget for each meal to keep profitable. Facilities may be for staff as well as customers. The boat inn has toilet facilities for customers and staff. as well as drinks and equipment. In order to facilitate the chef’s job. Other equipment is required for the operation of the business. There is a fire extinguisher in the building and safety equipment in the kitchen. such as provisions in compliance with the Health and Safety at Work ect. as well as sinks and work area. Some equipment is required by law. Kaizen is proactive. Adequate safety equipment is required. These may be governed by legal requirements such as in Health and Safety at Work act.Maintenance of operation involves adequate resources to meet tasks. They require food and ingredients in stock.