Management in Restaurant- a Discussion on Tgi Friday and Maradonas
TABLE OF CONTENTS
1.0 INTERVIEW QUESTIONS 2
1.1 Waiter/Waitress 2
1.2 Maitre D (Supervisor) 5
2.0 ALTERNATIVE SELECTION 7
2.1 Waiter/Waitress 7
2.2 Maitre D 8
3.0 INDUCTION PLAN 9
4.0 REFLECTION 11
5.0 LEARNING OUT COME 12
6.0 REFERENCE 12
To: Senior Manager
From: Restaurant Manager
Purpose
The purpose of this report is to develop a “Managers’ Handbook” which consist of some standard processes, policies and procedure in utilizing it for staffing affairs. This handbook consists of devised interview questions, recruitment techniques and an induction plan that can help attract and retain quality staff and compete with our chief competitor.
Reference
The information that I have gathered are from books, journals, articles, and websites from TGI Friday and The Hard Rock Café.
INTERVIEW QUESTIONS
1.1 Waiter/Waitress
Question 1
Please explain why are you applying for this job? (Arduser and Brown, 2004).
Answer
Candidate should explain their interest and desire to be around people, to serve them, communicate and make their day. They should also relate some experience that is convincing where they have applied such enthusiasm to serve others (Shivarudrappa et al, 2010).
Justification
Able to work around people and to serve them is a fundamental aspect in customer service. From this question, the candidate’s capability of working around people is observed. We can also determine if they are service orientated candidates based on the experience (Arthur, 2006).
Question 2
Tell me a situation where you would describe the term “customer service” (McMahon, 2007).
Answer
Candidate should explain on the aspect of customer service example, serving customers either when asked or not and how they would interact with them by being friendly and courteous based on experience (McMahon, 2007).
1.0 INTERVIEW QUESTIONS 2
1.1 Waiter/Waitress 2
1.2 Maitre D (Supervisor) 5
2.0 ALTERNATIVE SELECTION 7
2.1 Waiter/Waitress 7
2.2 Maitre D 8
3.0 INDUCTION PLAN 9
4.0 REFLECTION 11
5.0 LEARNING OUT COME 12
6.0 REFERENCE 12
To: Senior Manager
From: Restaurant Manager
Purpose
The purpose of this report is to develop a “Managers’ Handbook” which consist of some standard processes, policies and procedure in utilizing it for staffing affairs. This handbook consists of devised interview questions, recruitment techniques and an induction plan that can help attract and retain quality staff and compete with our chief competitor.
Reference
The information that I have gathered are from books, journals, articles, and websites from TGI Friday and The Hard Rock Café.
INTERVIEW QUESTIONS
1.1 Waiter/Waitress
Question 1
Please explain why are you applying for this job? (Arduser and Brown, 2004).
Answer
Candidate should explain their interest and desire to be around people, to serve them, communicate and make their day. They should also relate some experience that is convincing where they have applied such enthusiasm to serve others (Shivarudrappa et al, 2010).
Justification
Able to work around people and to serve them is a fundamental aspect in customer service. From this question, the candidate’s capability of working around people is observed. We can also determine if they are service orientated candidates based on the experience (Arthur, 2006).
Question 2
Tell me a situation where you would describe the term “customer service” (McMahon, 2007).
Answer
Candidate should explain on the aspect of customer service example, serving customers either when asked or not and how they would interact with them by being friendly and courteous based on experience (McMahon, 2007).