A hotel/restaurant industry is sensitive because it deals with consumer goods. Different customers are aligned to different tastes and preferences thus the hotel management must prioritize the needs to appeal to the customers. This ranges from the hiring of staff, training, and ensuring that they work under favorable conditions for the success of the business. The following report covers the policies and procedures at a Hong Kong Cuisine Restaurant.
- Work Schedule
The work schedule for each employee is stipulated in the employee’s contract and it covers hours of work, vacations, requested day off, and holidays. The restaurant operates 12 hours in a day, from 8am to 8pm though the closing time is adjustable depending on the demand. Any hour that goes beyond the 12 laid out in the contract is paid for separately.
An employee can request for a day or days off under circumstances agreeable with the manager and such requests must be put in formal writing to the general manager two days prior. Such formal requests allow an employee conduct personal businesses away from the business premises but receive payment. On the other hand, union contracts can affect the ways in which the workers conduct their jobs. For instance, if the benefits are less, they will do only jobs that are stipulated in the contract.
Public holidays and weekends remain days of work but the employees work in shifts to ensure that one has at least a weekend in a month and a public holiday to conduct personal businesses. The Family and Medical Leave Act apply in the cases of pregnancy, illness, and bereavement whereby the number of days one is exempted from work is a subject of agreement between the employee and the management.
- Hiring Procedures
Hiring of employees take place in the event of a layoff, need for more personnel, or resignation of an employee. Under such circumstances, the Human Resource department puts up a notice both in the restaurant’s website and the dailies describing the position and the terms of reference. Once the application period closes, the Human Resource together with the management short lists a few applicants for a formal interview within the restaurant’s premises.
Interviews are administered to test on both the skills and the qualifications of the applicant. Such range from the academic to communication, customer relations, and listening skills, to integrity and the ability to work under pressure with very minimal supervision. The signing of contact takes place once an applicant satisfies the required qualifications. At the same time, the successful applicant signs the Ethical Conduct and FLMA forms.
- Training of Employees
Training of employees serves to equip them with relevant knowledge and skills for effective working. The trainings are conducted by the management team within the first week of reporting to work. It is both formal and informal; the employee is taken through the accounting system to know how to operate the system for generating receipts. The training period lasts for about a week for the employees to acquire the right knowledge.
- Reports with Manager
- Food, labor and other costs
The management takes care of employee’s meals especially lunch which has a specific range but they are expected to top up in case he/she opts for a meal beyond the stipulated amount. The employee must be responsible for any other meal taken in the day. However, the daily wage allowance comes handy in helping meet the immediate daily needs. The management also takes care of the employees’ labor costs which cover the daily and the monthly wages. The medical bill is covered by them also but up to certain amount upon which the company will be liable to a certain percentage.
Sales reports are reviewed at the end of each day. It will form the basis of preparing both the monthly and annual reports. The sales are drawn from the accounting report in the restaurant accounting system.
- Forecast Reports
From the daily and weekly financial reports, the company can do forecast of sales, purchases, supplies, expenses and profits.
In conclusion, it was importantly noted that the success of the restaurant is not only dependent on the quality of food but also the manner in which the policies and procedures of the company integrate in the work. Managing of personnel also remains vital.