DIPLOMA IN ENFORCEMENT

MANAGEMENT
(HUMAN RESOURCE MANAGEMENT)

(BHR 2313)

GROUP MEMBER
1. NUR ANIS FARAZEERA ALEXANDER (DEM2060080)
2. NURSYAFIQAH BINTI ABDULLAH (DEM206079)
3. NORAINI BINTI DURASIN (DEM2060083)
4. SITI NORAZIRAH BINTI ZAMRAN (DCA2160001)
1) Reschedule on weekdays or weekends alternately at the 4) Communication skills. Things can quickly turn chaotic in a
restaurant and bar at Marin Hotel. The manager needs to busy restaurant. With good communication, David can keep
make a schedule that fits perfectly for the weekday or everything under control, with the paying customer none the wiser
weekend on the first of the month. It is important to of the maelstrom going on behind the scenes. Set and
remember that different factors such as seasons, events, and communicate clear expectations and make sure everyone knows
even demand can affect staffing needs and availability. their responsibilities. Speak to restaurant staff in a clear, timely
and respectful manner at all times, but especially during rush
periods and when discussing concerns about your staff's
2) New shift staff. Scheduling of new and old staff in restaurants
performance.
and bars. Every manager wants at least some of the best
employees to be at work during peak hours. It would be better if
David paired some of the new staff with some of the top
performers as it could build teamwork. Having new hires work
alongside top experts will help them learn and grow and require no
more monitoring than a manager.

3) Prepare staff for on-call. The on-call staffing approach is not ideal,
but it can ensure that David will have help if the unexpected happens.
David does not have to hesitate to send workers home if the shift is
slow. In restaurant and bar staff, the manager needs to discuss with his
staff about being able to remain flexible for a few hours during the
weekend or festive season. Employees can ask managers to steer clear
if things get busy because they receive higher wages.
1)Staffing is the best way to hire staff.
The first example is, what to look for in employees
staffing a new restaurant means starting from nothing.
David needs to be diligent about curating the best team
possible, as they will determine whether the restaurant and
bar objective becomes reality or vice versa. David needs
people who are committed to restaurant and bar objectives,
goals, and values. The next example is hiring restaurant
staff, David headed the position he needed to hire, he
knew the type of people he was looking for. In this regard,
there are several places to look when hiring restaurant staff
and David may want to take over them all. A place to find
workers on social media, job sites and etc. Besides is how
to retain the best employees. Retaining staff is one of the
best long-term strategies for minimizing labor costs.
Basically example, the restaurant industry with a high
turnover rate, but that doesn't mean David can't buck the
trend with a great staff retention strategy. There are several
ways to encourage retention, reduce staff fatigue such as
good pay, fair schedules, days off, rewards and etc.
2)Proper place in the restaurant and bar and the right
time.
The first example is hiring more than one manager
because it is impossible for one manager to handle
and supervise all operations throughout the day. This
will not only reduce a lot of burden for a manager, but
it will also help in increasing their efficiency. David
can retain two managers and delegate them to
different responsibilities. One can handle front-end
operations, and the other can handle back-end
operations. It is always recommended to have a day
manager and a night manager if your restaurant is
open all day. The next example is that the manager
should give the customer's full attention. Managers
give unsatisfied customers their full attention and
allow them to express their complaints without
interruption. If the situation is complicated, make a
note so they know you're taking it seriously and
they're being heard. The last example is finding the
best solution. At the very least, volunteer to replace
missing food or mistaken orders immediately and
make sure kitchen staff understand the urgency of the
situation.
THANKS
POWERPOINT PRESENTATION
WWW.PPTHEMES.COM