Human Resource Management: Recruitment and Selection Techniques

HUMAN RESPURCE
MANAGMENT
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Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
A) Human resource Plan..............................................................................................................3
B) Job Advertisement..................................................................................................................4
C) competency-based questions for roles, complete with scoring system...................................5
Scoring Grid.................................................................................................................................7
D) Selection techniques...............................................................................................................7
PART – 2 ........................................................................................................................................8
A) Competency-based Interviews differ from other types of interviews and discuss the benefits
of using the Competency based interview tools..........................................................................8
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11
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INTRODUCTION
Human resource management refer to the process of providing the human resource in the
organization and maintain the resources for the organization. Holiday inn s one of the luxury
hotel brand working in the hospitality industry from a long period.
MAIN BODY
A) Human resource Plan
ROLE: AUTHORITY: RESPONSIBILITY:
A store manager  The manager has the
authority to reject a
subordinate to fill the
position.
 They have the authority to
deselect the subordinate
process after due.
 Task assignment is one of
the authority.
 Merits recognition and
effective appraisal.
 To handle the overall
working of the
Organization.
 Decision making of the
business (Armstrong
and Taylor, 2020).
An Assistant Manager  They are authorized to the
store manager and need to
take permission from them.
 To provide the feedback of
the employee to store
manager.
 Responsibilities to
provide information to
the store manager.
A Head Waiter  To guide the team to work
efficient.
 Focusing on promoting the
team to work with skills.
 To maintain the
continues lookout for
the waiter.
A Head Chef  To designate people to work  To provide the best of
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on the same duties as
executive chef.
 Authority to take large
decisions and direction to
menu.
the hygienic food.
6 Kitchen staff  Authority to kitchen and
food items.
 Working on food items
10 Waiting staff  To control the waiting list
and maintain a decorum in
the place.
 Maintaining of
customer
4 Deli staff  To provide the necessary
items.
 Responsibility to
provide stock.
4 Store staff  Handling of clients.  To check on the routine
for resources.
2 Cleaners  To make sure the place is
clean and Hygienic
(Simmonds, Porter and
Bingham, 2008).
 Cleaning the office
premises.
B) Job Advertisement
WE ARE NOW HIRING
Job Opening !
Super Munchies are hiring on multiple job position for there new
store “AND”.
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