Human Resource management

& Performance management

Booth’s Bistros
 Introduction

 Human Resource Management

 Human Resource Development Plan

 Performance Management

 Performance Management Plan

 Evaluating Performance
 Functions of HRM

Job design and job analysis Compensation plan

Hiring and selection Performance management

Training and development Employee relation

 Human Resource Development Plan

Efficiencies of employees Organisational climate

Organisational change Quality of output

Human Resource Development Plan – Booth’s Bistros
Required
Role Current Staffing Levels Projected Staffing Levels
Requirements

Bistro management General manager General manager 1

Kitchen management Kitchen manager Kitchen manager 1

Bar and wait-staff management Front-of-house manager Front-of-house manager 1

Lead chefs Sous Chef Sous Chef 1

Supervise the team Restaurant supervisor Restaurant supervisor 2

Cooking Junior Chef Junior Chef 6

Washing and cleaning Kitchen Porter Kitchen Porter 2

Proxy of junior chef Waiting Chef Waiting Chef 8

Serving drinks Bartender Bartender 3

Serving guests Host / Hostess Host / Hostess 2

 Performance Management

Increase profit margin

Motivation

Progressive feedbacks

SMART Goals

Career growth
 Performance Development plan

Evaluation &
Review
Review
Performance Resources

PDP

Identify Goals Success Factors

Actionable Steps
Performance Development Plan – Booth’s Bistros
Objectives Tasks Success Criteria Time Frame Resources

Look and analyse creative 80% increase. Creating various

menu ideas of others creative food items without
Head of Chef
copying anyone
Creative ideas Within 4 months &

Prior best chefs

Reduce imbecility & lead other 70% increase in leadership skill.

chefs freely Leading juniors without losing
relations and using authoritative Books,
powers
Workshops
Build leadership skill Within 3 months
&

Mentors

Join public speaking seminars 75% increase.

& practice always Seminars,
Delivering instructive briefings
without stumbling. Books
Public speaking Within 3 months
&

Senior Chefs
 Evaluating Performance

Performance Review

360 Degree Feedback

 Conclusion

Booth’s Bistros need:

 Good Human Resource Plan

 Good Employee Performance Analysis

 Good Performance Development Plan

 Good Evaluation Method

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