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xarqi
xarqi, Generalist
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Customer Question

what kind of employees are needed in a donut restaurant? and how many employees are needed? what are there duties? how you plan to train and
appraise your employees? how you plan to compensate your emplolyess? recruting and selection methods that you will be using?
Submitted: 11 years ago.
Category: Homework
Expert:  xarqi replied 11 years ago.
OK - I think this just about covers it. If I've missed something,
or anything needs to be reworded or expanded, just get back to
me.


Staffing
In general terms, the employee requirements are the same as for
any
business: honest, punctual, diligent, and cooperative.
The presence of other skills and attributes will depend on the
particular position occupied in the business. The positions
required in a donut restaurant might include:

Order taking
Attributes: pleasant character, good communication skills, good
presentation, accurate work, patience. Duties: Interaction with
customers to determine what there requirements are; noting
these accurately, and passing information to preparers.

Order preparation
Attributes: high level of hygiene, good communications skills,
capable of quick and accurate work.
Duties: preparation of food in accordance with customer order.
This is a critical role as in this type of restaurant, it is the
subsequent preparation and trimming of the donuts that
contributes to the variety and perceived quality of the dishes
offered. Closely supervised by chef to ensure quality.

Order delivery
Attributes: pleasant character, good presentation.
Duties: delivery of prepared orders to customers

"Bus boy"
Attributes: energetic, attention to detail, politeness
Duties: cleaning of tables/floors, removal of rubbish,
replenishment of condiments etc.

Chef
Attributes: skilled or trained in the necessary basic food
preparation tasks, particularly, of course, the making of donuts;
high level of hygiene; safety consciousness
Duties: operation of donut making equipment to ensure ad
adequate supply to the order preparers, preparation of other
foods, such as salads, overseeing kitchen operation. Overseeing
food preparers. Responsible for quality product. Ordering of
ingredients as necessary.

Kitchenhand
Attributes: energetic, eye for detail, high level of hygiene
Duties: report to cook, some food preparation work, maintain
kitchen utensils and equipment in clean, tidy order.

Cashier
Attributes: honesty, accuracy with figures, pleasant personality,
good presentation, knowledge of credit card/EFTPOS
procedures.
Duties: receives payment from customers, makes change

Marketing
Attributes: Innovative thinker, with experience in designing and
implementing advertising campaigns
Duties: Designing advertising, liaison with media, printers, etc

Security
Attributes: Observant, honest, reliable, calm, polite, physically fit
Duties: Alert for signs of trouble, both inside and in the environs
of the restaurant. Responsive as appropriate to the
circumstances, either by personal intervention or by requesting
support from the appropriate authorities. Responsible for
ensuring operability of locks, alarm systems, etc on the
premises. Delivery of cash to bank.

Accounting
Attributes: honest, accurate with figures, analytical skills
Duties: collect and analyse data relating to business operations
to allow monitoring of financial performance. Preparation of tax
and other returns as required.

Manager
Attributes: good communication skills, observant, responsible.
Duties: personnel appointments and monitoring, overall
coordination and direction

How many required?
Total staff size depends on scale of operation. For a small scale,
many of these roles could be combined, even to the point of a
one person donut stand. For a larger enterprise, there will need
to be several of some types of employee. For a 40 table
restaurant, a typical staff might be:
1 manager/accountant/marketer; 1 cook; 2 kitchenhands; 2
preparers; 3 order takers/deliverers/"bus boys"; 1 cashier; 1
security officer

Recruitment and selection
Use of an agency for positions of responsibility such as
manager, accountant, marketer, chef. Interview with shortlisted
candidates. Decision based on experience, skills, and
personality. For other posts, direct advertisement in local media
followed by interview by manager. Selection based on verified
prior experience, skill set or clear ability to learn quickly, and
personality.

Training and appraisal
Those appointed through an agency should require little training
since the appropriate skill set is a prerequisite for employment.
Those in the food-handling chain will be trained by the chef.
Those in the money handling chain will be trained by the
Manager/accountant.

Appraisal will be by managerial monitoring of punctuality
coupled with reports from the chef. Feedback from customers
will be solicited with a view to identifying problems and places
for improvement of product or service.

Compensation
Manager, accountant, marketer, chef are on a salary basis.
Others on hourly wage with weekly bonuses based on business
performance.

Customer: replied 11 years ago.
Reply to xarqi's Post: hey xarqi,
your information is very good bit im really sorry i cant accept it because i needed it yesterday and i already turned my answer in and it was to late for your thank yu so much for ur help ill come back to u for help next time.
thank you.
Expert:  xarqi replied 11 years ago.
I don't follow, I'm sorry.

You posted the question at 14:40 Irving time, and I posted my
reply at 21:45 Irving time. How was that not "today"?
Customer: replied 11 years ago.
Reply to xarqi's Post: i know but i was scared that no one will answer my question so i did the homework by my self and i turned it in before u ever posted yours, and honestly i didnt even take ur answer im serious, im not a person like that, i need your help but i already posted my answer, but i thank you so much, if i knew you were going to post it i wouldnt have posted my answer for school, and would have took yours, your answer is better than mine but i cant change it its too late, thank you so much for your help, well i posted another question if you know the answer ill be glad for u to do it.
thank you

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