Managing People: Action Plan, Induction Programme, Questionnaires

This report provides a detailed analysis of a restaurant's approach to managing its staff. It begins with an action plan that addresses key issues such as recruitment and retention, inappropriate service, increasing costs, absenteeism, lack of skills, and lack of training. The action plan outlines specific problems, proposed actions, responsible parties, and target completion dates. The report then includes communication materials for both old and new staff regarding an induction program designed to improve service, raise employee morale, and provide information about the organization. The induction program itself is described, detailing the topics covered over five days, including the organization's background, roles and responsibilities, challenges faced, and training procedures. Finally, the report presents an employee questionnaire used to gather feedback on the induction program, covering topics such as the value of the program, key information provided, and recommendations for improvement. The report concludes with recommendations for resolving key issues and enhancing employee competencies, aiming to improve the restaurant's overall performance and customer satisfaction.

MANAGING PEOPLE

TABLE OF CONTENTS
APPENDICES ................................................................................................................................1
APPENDIX 1...................................................................................................................................1
Action plan ............................................................................................................................1
APPENDIX 2 ..................................................................................................................................4
Old Staff.................................................................................................................................4
.........................................................................................................................................................5
NEW STAFF...................................................................................................................................5
APPENDIX 3...................................................................................................................................6
Induction programme.............................................................................................................6
APPENDIX 4...................................................................................................................................7
QUESTIONNAIRE ........................................................................................................................7

APPENDICES
APPENDIX 1
Action plan
Problem Action to be taken By whom By when
Recruitment and
retention of reliable
staff.
Appropriate
procedure of
recruitment and
selection must be
followed at the
restaurant to hire
qualified and
potential applicants
on right position.
Appropriate job
description and
person specification
must be created for
each job position.
Human resource
manager and
restaurant manager.
By June 2018
Equality and
employee harassment
Overall laws,
regulation and
guidelines related to
employment must be
communicated to
employees at work
for avoiding such
cases.
Strict actions must be
taken against
employees to remove
these incidents at
workplace.
Restaurant manager,
human resource
manager and
administration need
to perform these
activities at regular
time intervals.
By July 2018
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Inappropriate service
to customers
Benchmarking will
be done to maintain
the quality standards.
Review of customers
related to services
must be taken.
Training must be
provided to staff for
increasing their
efficiency at
workplace. Regular
monitoring of
services needs to
done through
observation and
appropriate staff will
be recruited to handle
the customers.
Quality officer needs
to be appointed by
manager to monitor
the services provided
by employees to
customers. Human
resource manager
also monitors the
performance and
requirements of
existing and new
employees at
workplace.
By August 2018
Increasing costs Cost of production
will be reduced by
changing suppliers
and monitoring
resources in order to
reduce the wastage of
resources. There are
various important
resources that must
be managed by
organisation in order
to attain business
Production manager
and administration
need to monitor
appropriate
utilization of
resources.
By September 2018
2

objectives.
Absenteeism Open communication
with employees must
be done to analyse
the problems of
employees.
Motivation must be
provided to staff
along with some
perks and benefits to
reduce absenteeism.
Appropriate
employment policies
must be developed to
avoid such problems.
Human resource
department is
accountable to
monitor the
absenteeism of
employees at
workplace.
Supervision must be
appointed to monitor
employees at
workplace.
By September 2018
Lack of skills
managers
On the job and off the
training for manager
must be organised by
employers to increase
their efficiencies at
workplace. High
employee efficiency
helps in hiring
employees and
attaining qualified
professionals at
workplace.
Human resource
manager and
administration
By October 2018
Lack of training to
handle managerial
positions
Training and
development sessions
must be organized to
improve the skills
The restaurant
manager and
administration.
By November 2018
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and abilities of
employees to work at
managerial positions.
Lack of customer
satisfaction
Review of customers
will be taken to
analyse their
problems and quality
of products and
services must be
improved to meet the
expectations of
customers.
Quality officer and
administration.
By December 2018
APPENDIX 2
Old Staff
From
To All old staff
Subject:
Dear all,
This is to inform you that an induction programme has been organized by restaurant and
human resource manager for all newly joined and existing employees of organisation. The
induction training day has been organised with an objective of improving of existing service to
our customers, raising employee’s morale through participation and motivation of staff.
Relevant and data statistics will be used to state the new things and current financial
information to overall 150 employees. Achievement of existing employees and rating provided
by customers staff will be presented graphically.
This will be a social event where all newly joined staff will be introduced with our
existing employees. The complete important information about the organisational aim,
objectives, mission and achievements of last few years will be discussed.
Information about the issues and problems which organisation is currently facing in its
business operations will also be discussed and suggestions of employees will be invited to make
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improvement in business and in resolving problems.
The induction programme will hold on:
Date: December 2018
Time: 9 Am to 12 Pm
Venue: XYZ restaurant, Plymouth
Your presence is necessary to make the event successful.
Regards
NEW STAFF
From
To All new staff
Subject:
Dear all,
Congratulations on your appointment to our restaurant. We take pleasure in inviting you
to join us at the induction programme for our newly joined employees in the restaurant. This
programme has been organised by the restaurant manager to provide complete information
about organization to staff.
This will be a social event where all new joined staff will be introduced with the existing
employees in restaurant. Important information regarding organisational motives, vision and
mission will be communicated in this programme. Overall 150 members will participate in the
induction programme and information will be conveyed to employees by manager to
employees in the presentation format.
Further, various issues faced by restaurant in the past few years will be also discussed
and suggestions of our newly joined and existing employees will be invited for making
improvements.
All activities of the induction training day are designed to improve our services to
customers, raise their morale through engagement and motivation of staff and increase the
standards and quality of our services at point of delivery.
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The induction programme will hold on:
Date: December 2018XYZ restaurant, Plymouth
Time: 9 AM to 12 Pm
Venue: XYZ restaurant, Plymouth
We are looking forward to seeing you there
Regards
APPENDIX 3
Induction programme
An induction programme for employees have been organised by company to address the
new things. Information will be discussed by manager and employers in the form of
presentation.
5 Days induction programme will be carried out by managers and overall 150 employees
will participate. All relevant information will be provided to employees in presentation format. It
will be organised in the conference Hall at restaurant.
1st day
Background of the organisation has been discussed with the newly joined and old staff by
human resource manager. Vision of the organisation behind establishment of chain of restaurant
will be determined. Mission of company will also be stated to team members along with the
objectives which are made by manager to achieve mission of organisation.
2nd day
Brief introduction about the hospitality industry and continuously increasing changes
with firms will be provided by restaurant manager. Roles and responsibilities of staff in
organisation will be discussed with workers to determine the organisation structure and flow of
authority in restaurant. Introduction of new with old employee will be done and staff will be
allowed to ask questions to each other.
3rd day
Steve and Jane will address the staff on their roles and responsibilities at workplace.
Current challenges faced by organisation are due to ineffective management, inequality,
absenteeism, inappropriate customer service and increasing competition will be communicated to
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the staff members. All legislative and employment rules as well as regulations that employees
need to comply will are also discussed.
4th day
Action plan of organisation to meet the customer requirements and improvement which
are made in the business process as well as service structure will be presented. Current sales and
profitability position in comparison with competitors in market will also be presented by Steve
and Jane. Training and development procedures as well as requirements will also be discussed by
the restaurant manager to embrace skills and efficiency of staff. Further, programme will end up
by taking suggestions of existing and new staff on the ways to resolve problems and increasing
sales as well as customer satisfaction.
APPENDIX 4
QUESTIONNAIRE
Induction Evaluation Questionnaire
Name:
Designation:
Department:
From Whom your were introduced in the induction programme ?
Answer:
Why induction programme is important for you and how it helps in understanding your roles
and responsibilities?
Answer:
What information is provided by restaurant manager in the induction programmed and how it
will help in organisation?
Answer
In your view point, which information stated by manager was more important?
Answer:
How your induction programme help you in understanding rules, regulations and employment
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policies at workplace?
Answer:
What are key main issues highlighted by Steve and Jane in the induction programme?
Answer
State the policies and procedures followed by organisation to deal with customers and
employees?
Answer
Determine the areas which are not covered by Steve and Jane in this induction programme?
Answer
What policies and procedures are followed by organization for hiring employees at workplace?
Answer:
Which issue you have considered was most crucial and needs to resolved first?
Answer:
Recommend strategies for resolution of key issues stated by Steve and Jane to improve the
business performance?
Answer:
Recommend changes in action plan that needs to be done for increasing employee's
competencies?
Answer:
Any other comments:
Managers Signature:
Employee's Signature
Date:
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