Managing Human Capital and Leadership

MANAGING HUMAN
CAPITAL AND
LEADERSHIP

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
HR models and approaches of Nando’s for managing human resources....................................1
REFERENCES................................................................................................................................4

INTRODUCTION
TASK 1
HR models and approaches of Nando’s for managing human resources
Nando's is the eating house and has specialized in Poulet dishes which are offered with herbs
and lemons medium, hot or excess hot peri-peri marinades. The eating house uses various
Human resource management approach in order mange internal functioning as the motive of the
firm is to be the one service best food and best beverage services. The organisation implements
the use Guest Model of HRM. The model is used by the enterprise as it offers systematic
functioning of Human resource functions which are as follows:
 HRM practices: It comprises the policies and practices for training, development and
recruitment. These practices of HR assist the management in delivering safe working
environment to employees as it involves, labour laws, employment laws, working hours,
minimum wage standard etc.
 HRM Outcomes: With the help of this the firm is able to provide the sense of
commitment to its employees regarding job satisfaction. Further, HRM outcomes assist
the professional in providing flexible working environment to workers which aims at
protecting the interest of staff members.
 Behavioural Outcomes: It is focused on developing understanding with employee which
is done by Nando's by cooperating with workers by providing them rewards and benefits
to boost their morale. Understanding the behaviours and attitudes of employees is the best
strategy which assist the eating house in increasing workers working efficiency
(Saridakis, Lai and Cooper, 2017).
 Performance outcomes: The ultimate responsibility of HR professional in Eating house
is to seek for innovation productivity and quality (Bamber and et.al., 2017). In order to
manage productivity and innovation the management of Nando's is focused on recruiting,
and training of staff members regularly. The performance of Nando's demonstrate that it
spent 30 percent of gross on employer compensation.
 Finance: The HR professional of eating house is responsible for maintaining the
appropriate record of profits, revenue and investment. It is the m foremost duty of the
management to manage the flow of funds in order to conduct smooth flow of business
operations.
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