BSBHRM405: The Springs Restaurant at Grand Velas Resort Case Study - Management Assignment Help

Assignment Task:

Task:

Case study:
You are the new Manager for the Springs Restaurant at Grand Velas Resort.
You have been informed that with the current employee size, staff are struggling to manage and are working additional shifts to make up for the customer’s demands. Staff have recently complained about working long hours and extra pressure in the work place which is causing fatigue, agitation and dissatisfaction.

One of the chefs recently left, just before you joined, after being refused a pay rise adding extra pressure to the available staff. The previous manager felt that the pay rise was too high, however you have realised after researching online that the wage the employee was asking for was simply in line with the industry average. The former staff member was being paid a salary of $65,000 annually, with the average Chef in industry receiving $50,000 annually. You feel that part of the problem with the existing system is that the experienced employees are expecting too much, which is reflected in the fact that their salaries are higher than the industry average.

You have heard that the government is currently offering subsidies for taking on apprentices and trainees. You are considering this possibility as such a person may provide better long-term prospects than an experienced individual with no loyalty to the company. The downside is that it would take a substantial period to train the apprentice/trainee to the standards required, increasing the work load on other team members and likely result in performance issues in the short term.

Task to be completed - Part A

PR2.1. Identify recruitment needs based on the Grand Velas Resort Case Study. Justify the need you identified.

Task to be completed - Part B
You are thinking of hiring 1 Fulltime Chef, 1 Casual Chef and 1 Volunteer to fill the gaps.
The motive behind this is:
1 Fulltime Chef – Replacement hire of the full time Chef who has recently left.
1 Casual Assistant Chef– To help existing staff on handling the demand.
1 Volunteer – To support kitchen as helpers and to transport food to the foodbank.
PR2.2. Conduct a discussion meeting with colleagues about the staffing need and job description required for each person. Present your suggestions on the needs and capture the suggestions and feedback of colleagues. The trainer (Head Chef) and a student (HR Manager) will act as the colleagues.

PR2.3. Prepare an email to the GM and HR for approval of the identified positions. Request for an appropriate time for a meeting to discuss the recruitment needs, roles, responsibilities and salaries.
Attach the email you have prepared as part of your assessment.

PR2.4. Conduct a meeting with the GM (Trainer) and HR (Student) for final approval on recruitment needs, roles, responsibilities and salaries for the identified vacancies.

Assume that you have got approval for the proposed recruitments.

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