Coach others in job skill SITXHRM 001 A

Coach others in job skill SITXHRM 001 A ARTIT CHAITISARN ID C 61544

Task one Explanation • • Drinks Meals Coffee Desserts

Demonstration and explanation • • • discovery Analysis Customers Staff Management

Organisation • • Check Preparation Stimulation Feedback

Coaching Behavioural Change At this point we are putting the plans into action, coaching clearness of understanding of how things are and what will change

Measurement we are collecting production measures so that we can confirm progress, targeted on the specific behaviors identified in earlier stages. Some of these measures may be self assessed or through observation.

Evaluation It is essential that outcomes relate to and generate positive business outcomes, whether these are measured as Return On Investment (ROI) or Return On Expectations (ROE). The results may be productivity based.

Maintaining Here the goal is to establish effective self coaching methods

Provide feedback. Let the employee know what they have successfully learned and what they still need to learn. Correct. Show the right answers or methods again.

Reward. Provide praise or other rewards for successful acquisition and use of the knowledge or skill.

Task two • Organization Chart • The Organization Chart is a graphic outline of the organization structure, showing to whom each members of the organization

• Personnel Policy • It is advisable to develop a written policy on which the personnel program can be based. Such policy may develop over the years, it should cover such matter

• Job Description Purpose is to lists duties and responsibilities to be performed, that should include : • Purpose of Position Basic Responsibilities Specific duties Report To Supervises Contact with others Working conditions

• Job Breakdown • The Purpose of a Job Breakdown is to keep standards. Standard operating procedures are essential tools in the battle for consistency. Managers cannot rely on employee’s common sense to do the right thing at the right time. Tasks must be identified in job breakdowns and procedures to perform the tasks must be spelled out clearly in a step by step manner.

• Restaurant Managers Aim • Satisfies the guests: Customers are happy with food quality, service, value for money and overall atmosphere, Enhances the Reputation of the establishment. Satisfies the Owner by returning a fair profit. (meet sales budgets and control costs). Employees are happy and co-operative

• Restaurant Managers Responsibilities • Meets all budget goals Ensures quality standards for Food Production (appearance, taste, size) with the Chef Ensures quality standards for Beverages Ensures quality standards for Service Ensures quality standards for Cleanliness Develops budgets with department heads

• Guidelines for Restaurant Managers • The manager is responsible for the operation of the units at all times, whether present or not. At all time, someone must be accountable for each task.

• Service Staff • Dining Room Responsibilities before service

• Other Service Personnel Cashier : reservation, prepare guest check, collect money, Public Bartender : Serve beverages directly to guest Service Bartender : Serve beverages to Servers/Captain

• Food Servers (commis) : These employees serve food and beverage to guests, Clean the table and make the Mise en Place (busperson)