Human Resource Management Report: Malibu Resort Recruitment Strategies

This report details the human resource management practices at the Malibu Beach and Resort, focusing on recruitment strategies for a chef and a manager. The report analyzes the use of different media channels for advertising, including social media and print media. It includes sample job advertisements, induction checklists, successful and unsuccessful applicant letters, and interview checklists. Furthermore, the report extends to the AET Hotel, outlining staffing needs for its bistro, which operates for fourteen hours daily and has a seating capacity of one hundred people. The report also highlights the importance of data analytics in making informed decisions related to recruitment and advertising strategies. The report covers various aspects of HRM, from job postings to the onboarding process and communication with applicants, providing a comprehensive overview of the resort's human resource management practices.

HUMAN RESOURCE MANAGEMENT
Author’s Name
I PART ONE
The are two positions that are vacant in the Malibu Beach and Resort. These are the
position for chef and a manager. The chef position will be advertised by the use of social media
while that of a manager will be advertised using print media in the local newspaper. To decide on
these channels of advertising a consultation was carried out between the Human Resources
Management of the organization and a consultation firm involved in data analytics. This firm
was chosen because it deals with big data where it conducts data mining to come up with the best
course of action in different circumstances.
After research, the firm concluded that the management post was better advertised using
print media because people looking for managerial positions are more likely to read print media
as they try to keep up to date with administrative matters going on in the country. Conversely,
people looking for a position as a chef are creative and like researching on what other like-
minded people are creating in order to be continually aware of new dishes and recipes that are in
existence as well as try them out in order to polish their craft. With this in mind, the company
embarked on creating the adverts and placing them in their appropriate medias of
communication.
A Manager’s advert at the Malibu resort

The job advertisement for the position of a chef at the Malibu resort to be advertised using online
channels.
California location
Hospitality industry
The Malibu resort, a well-established spot in Malibu, California is seeking the services of a
proactive manager, who has excellent communication skills, problem solving and critical
thinking skills as well as great time management skills to work in their team that is very
close knit in Malibu. With a large inflow and outflow of customers, you will be required to
have great organizational and customer care skills. You will be required to plan menus,
manage budgets, ensure that the resort complies with hygiene, licensing, safety, and health
regulations, produce staff rotas, keeping financial and statistical records, and assessing and
improving profitability levels. You also need to be able to lead the employees in a proper
manner and have the ability to coordinate their actions to ensure maximum productivity.
You are required to have attained a bachelor’s degree in any field in the hospitality industry.
You will need to liaise with clients, suppliers, licensing authority, and other employees in
the organization and offer them support when required. If you are a person with business
acumen and business experience and you are professional, proactive, with great
interpersonal skills, and would like to join an organization that is continually expanding,
this may be your next role for the long term.
Kindly email your curriculum vitae to malibuorg@yandex,com or call our human resource
office at [phone].

B Chef
The Malibu resort in California is looking for an experienced, creative, and passionate chef who
is well versed in matters of culinary arts.
Job opportunity
Responsibilities
As a chef in the Malibu resort, your duties will include;
Preparation of different meals
Assignment of tasks in the kitchen
Training and interviewing kitchen staff
Management of the kitchen inventory
Working together with the sous chef in a bid to make delectable new foods and continually
add on to the menu, and
Maintaining the kitchen staff’ schedule.
Requirements
You should;
Have great leadership skills
Continually update yourself on the different culinary trends
Have great organizational skills
Have interpersonal skills
Have proper time management skills
Be proactive.
If you have prior experience working as a chef and are passionate about the restaurant
industry, we invite you to send in your application today.

Below is an induction checklist that will be used when the new employees are being inducted
into the Malibu resort.
Review the job description of the recruits, their resumes and their interview notes in a bid to
identify the major training needs.
Break down the induction plan into the essential activities that are to take place immediately, the
basic information that will enable the employee to commence on work, and the activities that
will bring about further development in the recruit.
Create a timetable for the induction activities that will be go on for a month.
Inform all the other existing employees about the new employees, when the employees will start
working, and their role in the organization to avoid any future conflicts.
Appoint people who will act as mentors to the new employees.
Prepare the places where the new employees will be working on. This includes providing a desk,
chair, computer, telephone, and other stationery. Consequently, show the new employees how all
the communication and information systems work.
Set up the different resources that the employees will use. Incidentally, ensure that the telephone
and computer are in order as well as provide passwords and emails that will be used by the
employees.
Introduce the new employees to the existing team
Show them the basic facilities in the resort such as the washrooms, coffee machine among
others.
Provide to the new employees a company booklet that has information concerning issues such as
fires and the different health and safety procedures.

Provide them with background information in regards to the company concerning the services,
customers, main foods served, business culture, and the strategic objectives of the business.
Clarify the roles and responsibilities of the employees and inform them of the objectives that
they are required to achieve.
Provide the new recruits with basic personnel information on matters such as any holiday
arrangements by the company and their salaries
Inform on the company’s policies and procedures that should be followed by all the employees.
Make use of different training methods. These could include observation, shadowing other
employees, or other hands on activities.
Involve the new employees in actual work and ensure that it is closely monitored and supervised.
Identify which areas need improvement and which are the strengths of the new recruits in order
to maximize on the strengths and help improve on their weak areas.
Ensure that the employees have an understanding of what is being taught in all the stages.
Hold many sessions to review the progress of the new employees. This should happen every day
during the first week and then weekly for the next month and encourage the employees to be
vocal about any issues or challenges that they may be facing.
Continually modify the plans set for the recruit based on the feedback that is received from the
new employees.
C A generic unsuccessful letter for an unsuccessful applicant
Dear candidate,
We hope that this e-mail finds you well. Thank you for taking the time to apply for the position
of manager at the Malibu resort.

While we note that your qualifications are quite impressive, the process was very competitive
and we regret to inform you that the Malibu resort will not be pursuing your application for this
position.
Your information will be saved in our candidate database so that we can keep you posted on
suitable openings in the future. We appreciate you for the interest and wish you the very best in
your endeavors in the future.
Best,
Malibu HRM.
D A generic successful letter for a successful applicant
Dear candidate,
Re: offer of employment at the Malibu resort
We are pleased to confirm that we are offering you an employment position at the Malibu resort.
In a bid to ensure that you comprehend the full extent of this offer, the terms and conditions for
your employment have been attached to this email. The conditions for your employment have
also been provided. The position for which you have been appointed is that of General Manager
at the resort. The entire description of that position is also attached.
In case you choose to accept this employment offer, sign the copies that have been attached of
this letter and the position description documents and return them to me by 1st November 2017.
There are a number of forms that I have provided for you to fill in and send back together with
the rest of the documents or together with your acceptance letter on the first day that you will

report for work. You will then be required to report to Jane Smith, the human resources manager
on 3rd November, 2017. The attached documents are;
• Tax File Number declaration
• Privacy statement
• Superannuation standard choice form
• Code of Conduct policy
• Personal details form
We look forward to meeting with you soon and welcome any questions that you may have.
Yours sincerely
Shortlist team
E. An Interview Checklist
Different questions that can be included in an interview checklist are as follows:
Tell us more about yourself.
Give us a list of your strengths and weaknesses and situations where they have both applied.
What interests you the most about this job?
What attracted you to our company?
Give us a reason why we should hire you?
What made you leave your last job?
What do you know concerning the hospitality industry?
What is your most and least favorite thing about this position?
Which accomplishments are you most proud of in your past job?

Which are some of the skills that you acquired in your past positions that make you competitive
for this position?
Are you okay with relocating whenever it is required by the company?
Do you have any questions for me?

II PART TWO
The AET Hotel has twenty rooms, has a small swimming pool, a sauna and a spa and a
bistro called the Acorn. The Acorn needs the most employees because it has more activities such
as preparing four meals daily, serving food to the different people, and ensuring that the place
remains spotlessly clean. The bistro is operational from 10:00 am to 12:00 midnight. There is
also a seating capacity of one hundred people. Therefore, the bistro is open for fourteen hours
every day.
The full time employees will work for six and a half hours each per day- to account for
the 30 minutes un paid break per shift- and have one day off every week. To be able to
sufficiently serve the people who come in for meals, each shift will have ten employees. Of
these, four will be bar tending while the other four will serve the food and tend to the different
customer requests then there is one supervisor and one manager per shift. Therefore, in a day,
twenty employees will be coming in for both shifts; in total both shifts have eight bar people,
eight waiters, two supervisors, and two managers. The first shift will start from 10:00 am to 5:00
pm while the second shit will run from 5:00 pm to 12:00 midnight.
Due to the one day off that each full time employee will receive per week, there are four
part-time employees who will be coming in from Wednesday through to Sunday. Therefore, on
Monday and Tuesday only the full time employees work, however from Wednesday up to
Sunday, the four part-time employees replace the four workers who are off each day. The full
time employees will also each receive a compensation for the extra half hour they work each
week
The costs incurred in the bistro are therefore as follows:
Nature of employee Weekly hours worked

Full time employees 38 hours+ 9 hours
Part time employees 32.5 hours* 4 employees
Therefore, the total costs are:
Managers= $25/hour * 38 hours = 950
Two managers; 950*2=$1900
Supervisors= ($19/hour * 38 hours) + ((1.5 * $19/hour) * 0.5 hours) = $722 + $14.25 = $736.25
Two supervisors; $736.25 * 2 = $1472.50
Bar tenders = (38 hours * $13/hour) + ((1.5 * $13/hour) * 0.5 hours) = $494 + $9.75 = $503.75
Eight bar people; $503.75 * 8 people = $4030
Waiters = (38 hours * $13/hour) + ((1.5 * $13/hour) * 0.5 hours) = $494 + $9.75 = $503.75
Eight waiters; $503.75 * 8 people = $4030
Casual staff = $16 * 32.5 hours = $520
Four casual employees; $520 * 4 = 2080
The total payments for the employees at the bistro is $ 11612.50/week. So, in a period of
two weeks, the total cost is $23,225. Given that the bistro can be able to serve 100 people at any
one time, there is a high probability that it will end up being a profitable business venture so long
as the management makes the right plans and organizes all the activities that will take place.

F Management plan
First, the company should post an advert for twenty employees. Of these, there should be
two managers, two supervisors, eight bar tenders and eight waiters. The managers should be
chosen first and be informed of their duties and responsibilities. They can then assist in
establishing goals that the bistro will be expected to achieve in the short, medium and long term.
The managers can then aid in hiring the supervisors and the other employees and consequently
inform them of their roles in the bistro as well as matters such as dress code and the expected
code of conduct. The management should then inform the other employees of their key
performance indicators and establish methods that will be used in performance evaluation.
II PART THREE
Week one rooster

Day shift
Name
Monda
y
Tuesda
y Wednesday
Thursda
y
Frida
y
Saturda
y
Sunda
y
employee # 1 Off day X X X
employee # 2 off day X X
employee # 3 X off day X X
employee # 4 X off day X
employee # 5 X X
off
day X
employee # 6 X X off day
employee # 7 X X X off day
employee # 8 X off day X
employee # 9 off day X X X
employee # 10 Off day X X
Night shift
Name
Monda
y
Tuesda
y Wednesday
Thursda
y
Frida
y
Saturda
y
Sunda
y
employee # 11 off day X X X
employee # 12 X Off day X X X
employee # 13 X Off day X X
employee # 14 X X Off day X X
employee # 15 X X Off X