1 / 11

Staffing Structures

Staffing Structures. Management Supervisory Operational. Career Choices. What are your reasons for choosing this profession?. Commercial sector Clubs, pubs. Armed forces Schools colleges. Fast food. Restaurant Wine waiter Waiter. Own my own place. Bistro Hotel. Haw do I get there.

rania
Download Presentation

Staffing Structures

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Staffing Structures Management Supervisory Operational

  2. Career Choices What are your reasons for choosing this profession? Commercial sector Clubs, pubs Armed forces Schools colleges Fast food Restaurant Wine waiter Waiter. Own my own place Bistro Hotel

  3. Haw do I get there • You need to develop your skills and get qualified.

  4. The job roles in catering • Operational • Members of staff who carry out the day-to-day work • May be skilled, semi-skilled or trainees • Helped by on and off-job training. • Supervisory • Direct and oversee the operational staff • Usually started as operational staff and been promoted as their skills developed.

  5. Job Roles • Management: • In charge • Make the main decisions • Have the most responsibility • Will often have worked their way up from an operator, to supervisor, to manager.

  6. Activity: • In groups of three • Look at the list of job roles and produce a staffing structure. • Start from the manager and work your self down.

  7. Job Roles • Can you identify the job role of the following: • Operational staff: • Commis chef • Chef de partie • Sous chef

  8. Job Roles • Management • General manager • Head Chef • Restaurant manager • Conference and banqueting manager • Food and Beverage manager.

  9. True or False • Operational staff are members of staff to carry out the day to day work • Supervisory staff don’t need any qualifications or experience • Managers don’t have any responsibility over staff. • A sous chef will be responsible for the day to day operation and service when the head chef is absent.

  10. Task C of your assignment • You need to prepare a short presentation (5 minute).. • Identify the different job roles of staff in each of the chosen establishments chosen for task B

  11. To Clarify: • Making a staffing structure of the chosen establishment you described in your previous task. • Give a simple explanation of each job role.

More Related