UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

Part A: Planning and preparation

JLC MINUTE of MEETING

Meeting date: 09/08/21

Location: JLC Staff room

Time: 11 am

Attendees: All kitchen and waiting staff

Meeting agenda

To discuss on performance of organization and current issues in the organization

11am -11:20 am manger address the current issues

Discussion on last six months there has been a drop in sales such as food or beverage sales

Reduced operational efficiency such as equipment break down and not getting fixed

Increased wastages such as food trimming such as peeling carrots, not using it make into stock making High staff turnover such as staff come and go
meaning staff not happy and recruit new staff all the time The owners have noticed that there have been several individual and team performance issues.
Staff not performing at work, give example two new restaurants offering alternative cuisine have opened in the same street as JLC. They are competitors etc.

Solutions has derived for the problems

Rewarding sharing scheme for all employees

UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

Organised performance

Providing vouchers foe best employees

9.20 – 9.30: Manager – still need effective performance of the organization so need to implement more things to profit formulas in the organization

9.30-10.00: Discussion - sales log need to develop for each employee to achieve the monthly targets

Meeting Closed, what time 11 am

EMAIL

To: All staff

CC: Restaurant Owners (Chris)

Subject: To inform staff and to discuss current organisation performance?

Dear staff team

UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

Attached is the copy of the Agenda for the next meeting.

What were the Problem/issues?

Lower performance of the organization leads to loss of the productivity

What do you want to inform the staff? Give feedbacks/suggestions?

Suggestions are made by manger implementing the schemes and expected suggestions from the team for better implementation

The meeting is on 9am in kitchen area its about to close around 11

Yours faithfully

SRIKANTH CHILUKURI
UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

Part C: Prepare a report

Executive summery

This report outline the summery of meeting outcomes held in the kitchen area.

Scope

The scope of the report is the what are the strategies need to develop for the business improvement.

Milestones
UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

Activity Description Status
Implementation of new Getting the digital leads Monitor by manager
strategies
Employees training on new Training for employees Check for every one month
strategies
Log reports on sales New log for reports Need to implement

Risks

During the project preparation, the risks encountered were:

1. Some employees resigned in the middle of preparing for the project

Organisational requirements

Some examples of organisational requirements are:

 the organisation's vision, goals, objectives and priorities

 business and performance plans
 systems, processes and requirements for quality assurance
 specific change initiatives
 legal requirements, for example, occupational health and safety and anti-discrimination legislation
 standards (such as for ethical behaviour) and protocols
 confidentiality and security requirement

PART C
EMAIL
 UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

To: Restaurant Owners (Chris)

Subject: To inform staff and to discuss current organisation performance.

Dear Chris

This mail is regarding sales decreased in beverages we found the reason behind it the night working staff in the restaurant not filling the fridge that’s the
reason sales decreased ion the sales give more training on filling freezer leads sort out the problem.

Feedback on the appropriateness of plan and approval is needed for implement the new strategies. Team member suggested strategies need to be
recognised with their names .need to be record the potential barriers and describing them.

Common barriers we face while implementing new strategies.

 Barrier 1: Strategy that is too lofty and non-pragmatic.

 Barrier 2: Overly focused on immediacy.

Suggestions:

1) Recruiting qualified staff

2) Implementing sustainable methods
 UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

For every employee who contributes more business need to be rewarded from this staff can be pro-actively works in the organization.

Yours sincerely,

Srikanth chilukuri

AT2C: Report and Planning Template

AT2C: Report and Planning Template

Feedback received from staff team

. 1 Plan day to day activities relevant to own job role – due to insufficient time due to work load un able to complete the daily activities assigned by
manager

2 Work safely when performing all aspects of job role –as mentioned in the training wear the PPE kits not weared properly due to lack of knowledge

3 Communicate effectively with all stakeholders – communication barrier because some staff not able to speak English

4 Work cooperatively with immediate team and the restaurant team as a whole – there is no proper communication between the team some team
 UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

members are not proactive in the when there is a team

5 Coordinate own job role activities – no planning in the activities , poor supervising

6 Prioritise tasks that you are to undertake on a daily/ weekly basis – listing and recording the important things in order wise

7 Meet deadlines on a day to day and long-term basis – due to limited time frame not met some deadlines and targets some tasks need more time
to complete

8 Multitask when performing job role tasks – due to limited staff some tasks need to complete while doing other tasks with multi-tasking skills
needed.

9 Solve problems directly relevant your own job role and contribute to organisation problem solving – sometime its very hard due to permissions for
every issue need to report head chef
 UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

Suggestions received from staff team to address each issue

1 Plan day to day activities relevant to own job role – monitor the staff performance every day. Correct the mistakes if needed any make reports of
every activity status.

2 Work safely when performing all aspects of job role – provide further training to staff who needs assistance

3 Communicate effectively with all stakeholders – improve the communication between the team.

4 Work cooperatively with immediate team and the restaurant team as a whole – address the importance of a team work

5 Coordinate own job role activities – understand the job roles better and proactive when working as a team
 UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

6 Prioritise tasks that you are to undertake on a daily/ weekly basis – list the thing based on priority it will be easy to achieve the organisational goals

7 Meet deadlines on a day to day and long-term basis – Reschedule task timing and workload to reduce pressure? May need to provide further
training? Communications?

8 Multitask when performing job role tasks – encourage the staff who performs multi-tasking.

9 Solve problems directly relevant your own job role and contribute to organisation problem solving – in order to save time authority need to give to
staff for effective problem solving
 UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

Plan to facilitate achievement of restaurant goals

Action to address issue/ improve Job role/ s Objective of action Objective Goal
performance priority S, number/
M, L s
(Short,
Medium,
Long
Term
Goal)

Organising the shifts Manager Every manager need to sure whether the rooster need to
Action : Schedule Staff As Per Your Busy implement effectively S, M, L 3
Hours
What if you end up having less staff during
your busy hours and more than the required
team during your regular hours? This will not
only put excessive pressure on your staff, and
reduce their efficiency; it will also play
 UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

a significant role in reducing the scope
of  bolstering the profits of your restaurant.
  Mix Your Staff Timings
The first rule to effectively manage restaurant
shifts is to spread your staff out evenly.
Give equal opportunities for your senior staff
and new hires to experience a mix of different
times of the day.

Reduce wastage Head chef Make wastage report reduce wastage as much as possible
1. Create a Responsible Team For M, L All
Managing Restaurant Waste
The first step in the process of restaurant
food waste management is creating a
responsible team. It is better to hire those
people for this task who are already
involved with cleaning and washing dishes
because they have a basic idea of the
quantity and the type of garbage.
A smaller team will work better for your
restaurant food waste management if
your restaurant operates on a smaller
scale.
2. Conduct a Waste Audit
First of all, there is a need to find out the
amount of waste and the kind of waste
generated by the restaurant.  
 UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

Manager Adopt all sustainable methods L All

Implement sustainable methods
Cook what’s in season
You’ve heard it before, but the number
one thing you can do make your
restaurant more sustainable is to keep
your menu seasonal. At the Gate, the
team changes the menu four times a year
—one for each season—and rotates in
two new dishes every six weeks to
accommodate ingredients with short
growing seasons, such as asparagus.

Manger New strategies need to implemented S, M, L All

Increase sales
Discount strategies has to be implement

Recognise hard working employees Manger Best way to reward the employee S, M, L All
Give id to every employee with certain ID
for every sale add employee id with this id
we can easily identify best employees

Manger By monitoring employees it’s easy to find mistakes and S, M, L All

Monitor performance correcting them instantly
By maintaining employee register for
mistakes and achievements and
 UNIT CODE: SITXHRM003 LEAD AND MANAGE PEOPLE

STUDENT NAME: SRIKANTH CHILUKURI

STUDENT NUMBER: JLC171301

performance record every day so easily
find out performance