Transcript chapter 6
CHAPTER 6 Job Descriptions and Job Specifications Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved INTRODUCTION “No restaurant can keep its doors open without the services and devotion of the first role in the list: the dishwasher.” - Running a Restaurant for Dummies Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved TALES FROM THE FIELD That’s not in my job description… Creating a job description is the first step in the employee selection process Properly written job descriptions allow managers to make good hiring decisions Job descriptions are useful during the training process Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved CHAPTER OVERVIEW The employee selection process Job descriptions Job specifications Used as recruiting and training tools Important legal matters Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved MATCHING THE RIGHT APPLICANT WITH THE RIGHT JOB The employee selection process consists of locating, recruiting, and hiring the best candidates to fill any open positions that the hospitality business may have. Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved EMPLOYEE SELECTION PROCESS STEP 1: Create a wellwritten job description Before management can think about the type of individual needed to perform certain tasks, management must first think about the tasks that a successful applicant must be able to perform Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved THE JOB DESCRIPTION Useful in matching the right applicant with the right position Detail the position’s essential duties Can be used as a training checklist Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved Job Title: Banquet Cook Department: Banquets and Catering Reports to: Executive Chef Wage Category: Non-Exempt Job Summary: Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in hotel banquet department. May order supplies, keep records and accounts, price items on menu, or plan banquet menu. Job Duties: Job duties listed detail the tasks that this position must perform… Bake breads, rolls, cakes, and pastries. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Regulate temperature of ovens, broilers, grills, and roasters. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. Perform related duties as assigned by executive chef. Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved ELEMENTS OF A JOB DESCRIPTION Descriptive position title (what the job is) Title of immediate supervisor Some organizations will further break each task Position summary into a performance (synopsis of the job) standard, which details Job duties (a list of the the what, how to, and to position’s essential tasks) what standard each task is to be performed… Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved PERFORMANCE STANDARDS EXAMPLE Job Title: Bartender Department: Beverage Reports to: Beverage Manager Wage Status: Non-Exempt Job Summary: Mix and serve drinks to patrons, directly or through waitstaff. PERFORMANCE STANDARDS Mix ingredients, such as liquor, soda, water, sugar, and bitters, in order to prepare cocktails and other drinks according to standardized recipes with 100 percent accuracy. Serve wine, and bottled or draft beer correctly as specified in Bartender Procedures Manual. Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved BENEFITS OF CREATING PERFORMANCE STANDARDS Developing performance standards for each task on the job description lays the foundation for a management system for the employees and the work that they do Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved Training Appraisal Feedback Rewards Promotions THE JOB SPECIFICATION Common in large hospitality organizations Detail the personal qualities, skills, or characteristics that a successful applicant should possess They must NOT discriminate with regard to age, race, sex, religion, or national origin unless BFOQ Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved JOB SPECIFICATION Job Title: Regional General Manager Reports to: Vice President, Operations Wage Status: Exempt Skill Factors: Skill factors include education, experience, and other personal qualities… Education: Bachelor’s degree required. Experience: At least one year as a hotel manager or other professional assignment in hotel operations. Communication: Oral and written skills should evidence ability to capsulize hotel data succinctly. Must be able to communicate effectively with diverse workforce including foreign-born employees. Effort Factors: Physical Demands: Limited to those normally associated with clerical jobs: sitting, Standing, and walking. Mental Demands: Initiative and ingenuity are mandatory since job receives only general supervision. Judgment must be exercised on hotel features to be emphasized, operations to be studied and methods used to collect property data. Decision making discretion is frequent. analyzes and synthesizes large amounts of abstract information into property reports. Working Conditions: Travels to hotels in the region from six to twelve days per month. Travels around each hotel to collect lodging data and performance reports. Meets with general managers to discuss performance results. Works mostly in an office setting. Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved KNOWLEDGE IS A SKILL FACTOR THAT MAY APPEAR ON A JOB SPECIFICATION Required Knowledge for: Bartenders Customer and Personal Service -- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Sales and Marketing -- Knowledge of principles and methods for showing, promoting, and selling beverage products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems. Law and Government -- Knowledge of state and local alcohol laws. Mathematics -- Knowledge of arithmetic and the ability to add, subtract, multiply and divide quickly and with accuracy. Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved LEGAL ISSUES A job’s essential duties should be included on the Job Description so as to satisfy ADA requirements Personal qualities and characteristics that are listed on the Job Specification must not illegally discriminate based upon age, race, sex, religion, or national origin unless BFOQ Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved DESCRIPTIONS SATISFY THE ADA SERVER - BANQUETS (FULL TIME) Must be available to work a flexible schedule including nights, weekends, and holidays. Shifts will vary and are based on business. Must be able to lift, push and pull up to 50 lbs and stand for long periods of time. Prior serving experience preferred. COOK III – LEAD LINE Ideal candidate will have minimum two years kitchen experience. Must be able to lift, push and pull up to 50 lbs. Candidate must be available to work various shifts based on business levels, primarily 2nd shift. Essential duties and descriptions such as those listed here must be job-related and must not illegally discriminate based upon age, race, sex, religion, or national origin unless BFOQ. Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved SUMMARY The employee selection process Job descriptions Job specifications Used as recruiting and training tools Important legal matters Copyright © 2008 by John Wiley & Sons, Inc. All rights reserved