CASE STUDY

Case Study on HR Management

HR Management

The Rochester Restaurant

Location:

Located on Ledbury Road, England United Kingdom

Address: 138 Ledbury Road, East London X27 2PWT, United Kingdom.

Operating Hours: 12:00 P.M- 1:00 P.M

Phone: +91 234 356 3468

Web: www.rochesterrestaurant.co.uk

For United States:

Contacts: Adams Smith

+1478 8935 558 Toll free

  • The Rochester Restaurant is one of the finest restaurants in East London offering travelers and clients exceptional services. Customers are accorded a great warm welcome and ushered into the classic establishment.
  • Rochester Restaurant is luxurious hotel that caters for the needs of every client in a personalized way. It has one of the most unique designs in East London with state-of-the-art facilities like lounge and dining facilities.
  • The services that are offered by the restaurant are quite unique with guaranteed satisfaction to every customer, through ensuring that each gets the desired experience. Rochester restaurant’s food is prepared with influence from imagination, and the beverages are very affordable. Besides, we also provide event planning services. Our programs are tailored to suit the desires of our customers, with special attention from qualified personnel to surpass the expectations of every client.
  • The architecture and interior design of the restaurant is a depiction of interdependence with the contemporary dynamic industry. This is amplified in its lobby, with the Italian marble used in the overall architectural design. Our mission is to ensure that every customer gets the best quality food.
  • The employees of the restaurant are entitled to an annual leave after a conditional completion of 189 working days, unless there is a situation that cannot be avoided. This includes terminal sickness or prolonged illness, which may hinder the productivity of an individual. Employees can request for leave in between, after they have successfully completed 28 hours of services.

The casual employees are required to work for a minimum of 24 hours per week. For those employees who are school going, their work schedules are adjusted depending on their needs. However, they are expected to make prior arrangements with their respective managers so as to avoid clash during the tabling of time. It is a condition for every employee to complete a standard working hours of 20 hours per week. Other entitlements offered by the restaurant are based on employment policies, in accordance with the staff grades normally from J-Q with symbol J implying junior staff, while Q represents senior staff.

The restaurant has got a roster for scheduling the working hours and days for its employees. Employees can always find information about their shifts from the roster. The duty roister should be available to both part time and full time employees. It is designed in a way that ensures employees get breaks in a structured manner that enables all understand their attendance. The roster should be displayed in an open place like a notice board, every Sunday afternoon where every employee can see it and take note of updates or changes in work schedule. It also shows the employees who are on leave either as a result of sickness or just normal leave that is common in most work places.

 

Rochester Restaurant                                                                                   Time Sheet

Employee Name ………………………………………………………………………………

Employee Number ……………………………………………………………….

Manager on Duty …………………………………………………………………

Date ……………………………………………………………………………….

 

Date Start Time End Time Hours Worked

Employee Signature ………………………………………………………………………….

Date ……………………………………………………………………………………………

 

Monday
12:00 P.M. 1:00 P.M. 2:00 P.M. 3:00 P.M. 4.00P.M 5.00P.M 10.00P.M
Kirsten * * *
Ravitish * * * * *
Lydia * * * * * * * *
Fadil * * * * *
Jack * * *
Vivian
Thomas * * *
Triana * * * break break * * *
Tuesday
12:00 PM 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 9.00.PM 10.00P.M
Kirsten * * *
Ravitish * * * * *
Lydia * * * * *
Fadil * * * * *
Jack
Vivian * * *
Thomas * * *
Triana * * * * *
Wednesday
12:00 PM 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 9.00.PM 10.00P.M
Kirsten * * *
Ravitish * * *
Lydia * * * * * * * *
Fadil * * *
Jack * * * break break * * *
Vivian
Thomas * * * * *
Triana * * * * *
Thursday
12:00 PM 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 9.00.PM 10.00P.M
Kirsten * * *
Ravitish * * * * *
Lydia * * * * *
Fadil * * * * *
Jack * * * break break * * *
Vivian * * *
Thomas * * *
Triana * * * * *
Friday
12:00 PM 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 9.00.PM 10.00P.M
Kirsten * * *
Ravitish * * * * *
Lydia * * * break * * * *
Fadil * * * * * break * *
Jack * * * * break * * *
Vivian
Thomas * * * * break * * *
Triana * * * * * break * *
Saturday
12:00 PM 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 9.00.PM 10.00P.M
Kirsten * * *
Ravitish * * * * *
Lydia * * * break * * * *
Fadil * * *
Jack * * * * break * * *
Vivian * * *
Thomas * * * * * Rest * *
Triana * Rest * * *
Sunday
12:00 PM 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 9.00.PM 10.00P.M
Kirsten * * *
Ravitish * * * *
lydia * * * break * * * *
Fadil * * * * *
Jack * * *
Vivian * * *
Thomas * * * break * * * *
Triana * * * * *

 

Adjusted Roster for 12th October

Sunday
  12.00P.M 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 10.00P.M
Kirsten * * *
Ravitish * * * * *
lydia * * * * break * * *
Fadil * * *
Jack * * * break * * * *
Vivian * * *
Thomas * * * break * * * *
Triana * * * * *

 

Lydia Sickness

 

Monday
  12:00PM 1:00 P.M. 2:00 P.M. 3:00 P.M. 4.00P.M 5.00P.M 10.00P.M
Kirsten * * *
Ravitish * * * * *
Lydia LEAVE LEAVE
Fadil * * * * *
Jack * * break * * * * *
Vivian
Thomas * * *
Triana * * * break * * * *
Tuesday
  12.00P.M 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 10.00P.M
Kirsten * * *
Ravitish * * * * *
Lydia LEAVE LEAVE
Fadil * * * * *
Jack * * * break * * * *
Vivian * * *
Thomas * * *
Triana * * * * *
 Wednesday
  12.00P.M 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 10.00P.M
Kirsten * * *
Ravitish * * *
Lydia * * * break * * * *
Fadil * * *
Jack * * * break * * * *
Vivian
Thomas * * * * *
Triana * * * * *
Thursday
  12.00P.M 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 10.00P.M
Kirsten * * *
Ravitish * * * * *
Lydia * * * * *
Fadil * * * * *
Jack * * * break * * * *
Vivian SICK
Thomas * * *
Triana * * *
Friday
  12.00P.M 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 10.00P.M
Kirsten * * *
Ravitish * * * break *
Lydia * * * * break * * *
Fadil * * * * break * * *
Jack * * * break * * * *
Vivian
Thomas * * * * * * * *
Triana * * * * * * * *
  

 

 

 

 

 

 

Saturday

  12.00P.M 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 10.00P.M
Kirsten * * *
Ravitish * * * * *
Lydia * * * break * * * *
Fadil * * *
Jack * * * break * * * *
Vivian * * *
Thomas * * * * * * * *
Triana * * * * *
Sunday
  12.00P.M 1:00 PM 2:00 PM 3:00 PM 4.00P.M 5.00P.M 10.00P.M
Kirsten * * *
Ravitish * * * *
lydia * * * break * * * *
Fadil * * * * break
Jack * * *
Vivian * * *
Thomas * * * break * * * *
Triana * * * * *

Rosters are quite good since they help in the workforce planning. They are useful in enabling the restaurants to attain their staffing needs. For instance, a roster can help a restaurant in aligning its activities with the total number of employees present for effective operations. Besides, it also assists restaurants in the management of peak time, scheduling employees effectively to ensure minimal interruptions in the provision of services. It also enables the restaurant to retain the right number of people with the desired skills to be applied effectively within the various units of the organization.

Another key merit of using the roster is that it helps in reducing costs. This is because it can offer the business, the opportunity of having part time workers. In a situation like this, the business does not need to employ and such costs are saved. This is attributed to the fact that part time employees who are never used during some days are re-scheduled in other days with greater demand.

A rooster can also ensure the leveraging of staffing costs. This is because staff costs can go up if the management is poor. Such can be impacted by understaffing or overstaffing. Overstaffing will directly affect the wages of employees. With a proper roster, the manager is able to make predictions on the staff related expenses, in that some employees can be called in at times when much work is required, and income surpasses the expenses. The roster will help the restaurant in achieving its goals with regards to recruitment, through the maintenance of a balanced workforce, thereby reducing the instances of having a bloated labor force.

There are certain considerations that should be made. As the owner or manager of a restaurant, it is important to study and understand the different social and cultural issues of every worker. For example, if the restaurant has employees with different faiths like Christianity and Islam, it is important to consider their prayer patterns. For instance in Islam, employees who profess the faith will tend to get engaged in different ways that might affect the balancing acts of the workforce during the Holy month of Ramadhan. In certain cases, considering that employees should effectively work as a team, it is important to also consider the social elements. Some loyal customers may ask for a particular employee, when served by a different one whom they are not used to. The roster should also be scheduled to suit the different customers’ preferences, if it is known when the customers usually visit the restaurant.

On making the above considerations, the organization will ensure a committed and happier workforce that provides exceptional services that always meet the expectations of customers.

 

Related Articles

Check Also

Close
Close