Springs Restaurant at Grand Velas Resort Case Study - Zero-Tolerance Approach - Management Assignment Help

Assignment 

Instructions for Students
 This assessment task is comprised of a unit project.
 You are required to identify recruitment need by consulting with colleagues, administer
recruitment and select staff in this assessment task.
1- You must attempt all criteria to the required level, e.g. Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task
2- You must prepare a report on the recruitment process by following all given instructions, for your trainer/assessor to assess your competency in this assessment task.
3- This project is untimed and is conducted as open book tests (this means you are able to refer to your textbook).
4-You must read and respond to all criteria of the project.
5- You may handwrite/use computers to answer the criteria of the project.
6-You must complete the task independently.
7- No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
8-As you complete this assessment task you are predominately demonstrating your practical skills, techniques, and knowledge to your trainer/assessor.
9-The trainer/assessor may ask you relevant questions on this assessment task to ensure that this is your own work.
10- The student must correctly attempt all activities of this assessment task.
12-The student will prepare the required document and conduct meetings and interviews in this assessment task.
13- Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
14- Please write your responses in the template provided.
15- You may attach a separate sheet if required.
16-You must include the following particulars in the footer section of each page of the attached sheets:

•  Student ID or Student Name
•  Unit ID or Unit Code
•  Course ID or Course Code
•  Trainer and assessor name.

17- You must staple the loose sheets together along with the cover page.
18- You must attach the loose sheets chronologically as per the page numbers.
19- Correction fluid and tape are not permitted. Please do any corrections by striking through the incorrect words with one or two lines and rewriting the correct words.
20- The premise of the project must be closely related to the previous assessment task.
21-This submission must be well presented and follow the guidelines and instructions provided.
23- Please follow the format as indicated in the template section below.
24- One of the most important steps that you can take: proofread your project.
25-Appropriate citations are required.

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. The staff has recently complained about working long hours and extra pressure in the workplace 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 realized 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 the 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 workload on other team members and likely result in performance issues in the
short term.
The Resort has recently signed an agreement with a charity to distribute any left-over meals and food to a local food bank. One of the problems is however that even though the Resort has a vehicle that has got capacity to transfer food for catering at outdoor events and conferences there is no staff member available to do the actual transportation of food. 

Grand Velas Resort has the following Human Resources policies:
1. All recruitment must be approved by the General Manager, who will authorize a salary with the Accounts Department. Before this process can begin, an email must be sent to the GM, a meeting organized, initial approval is given, and an acceptable salary range set.
2. Once employment has been finalized, the relevant forms are filled by the new employee,
sent by HR to the GM, and then forwarded to accounts via email.
3. For each advertisement, nature and job content should be clearly mentioned and
should be advertised in at least two media with a minimum of 15 days of the deadline.
4. The organization has a zero-tolerance approach to discrimination in any form.
5. The organization believes in equal opportunity and is trying to increase its human resource diversity.
6. Employees must be chosen based on the required skills in an objective and fair manner.
7. All interview panels must be gender-equal as far as possible and include staff from a variety of areas. Each panel should consist of 3-5 members. Panels should never be an even number, to ensure that a deciding vote is always cast.
8. At least 7 days of induction process should be followed for any new hire. It can be.

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

The 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 the kitchen as helpers and to transport food to the food bank.
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.

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.

PR2.5. Based on the information collected above, create a basic job advertisement for each new position that includes the salary range, job description, clear and concise selection criteria, and required skills. Ensure the criteria incorporates customer service attitude and experience to ensure a fit for the position.
 

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