This document discusses how human resource trends impact Vic's on the River, a contemporary southern restaurant in Savannah, Georgia. It describes Vic's management structure and human resource practices around recruitment, training, compensation and benefits. Significant HR trends that could affect Vic's include rising health insurance costs, a shortage of skilled workers in the restaurant industry, and the threat of economic recession reducing customer spending. The document suggests how Vic's could address these trends by improving wages, utilizing more technology and training to attract skilled workers, and being prepared to cut labor costs if revenues decline.
The document discusses the history and development of the Internet from its origins as ARPANET in the 1960s through the 1990s. It notes that in the late 1960s and early 1970s, computers were large mainframes with no personal computers yet. ARPANET first connected computers at UCLA, Stanford, UCSB and the University of Utah in 1969. Key developments in the 1970s included the creation of TCP/IP, email, and file transfer protocols. The 1980s saw the introduction of personal computers from IBM and Apple and the creation of modem connections and NSFNET. The World Wide Web was developed in the early 1990s, using HTTP and early browsers like Mosaic to access HTML files via URLs on the Internet
The 2016 Mercedes S-class has an audio system with a 14.7cm color display, 6-disc CD changer, Bluetooth connectivity, and AM/FM tuner. It has Artico man-made leather upholstery, automatically dimming rear-view mirror and exterior mirrors, chrome highlights, and a glasses compartment. Exterior features include 18-inch 5-spoke alloy wheels, 7-speed automatic transmission, black roof liner, LED tail lights, daytime running lights, and tinted glass all around. Safety features consist of an active bonnet, adaptive brake, attention assist, electronic immobilizer, and brake pad wear indicator.
SRS International School aims to nurture children's potential and develop extraordinary young leaders through a world-class education system combining global standards with strong values and character development. The founders, who are highly educated professionals themselves, believe this approach can create not just successful individuals but good people who contribute to society. The school provides a comprehensive education focusing on academics, co-curricular activities, sports, and life skills to help students become well-rounded and capable of making a positive impact.
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The document discusses the history and development of the Internet from its origins as ARPANET in the 1960s through the 1990s. It notes that in the late 1960s and early 1970s, computers were large mainframes with no personal computers yet. ARPANET first connected computers at UCLA, Stanford, UCSB and the University of Utah in 1969. Key developments in the 1970s included the creation of TCP/IP, email, and file transfer protocols. The 1980s saw the introduction of personal computers from IBM and Apple and the creation of modem connections and NSFNET. The World Wide Web was developed in the early 1990s, using HTTP and early browsers like Mosaic to access HTML files via URLs on the Internet
The 2016 Mercedes S-class has an audio system with a 14.7cm color display, 6-disc CD changer, Bluetooth connectivity, and AM/FM tuner. It has Artico man-made leather upholstery, automatically dimming rear-view mirror and exterior mirrors, chrome highlights, and a glasses compartment. Exterior features include 18-inch 5-spoke alloy wheels, 7-speed automatic transmission, black roof liner, LED tail lights, daytime running lights, and tinted glass all around. Safety features consist of an active bonnet, adaptive brake, attention assist, electronic immobilizer, and brake pad wear indicator.
SRS International School aims to nurture children's potential and develop extraordinary young leaders through a world-class education system combining global standards with strong values and character development. The founders, who are highly educated professionals themselves, believe this approach can create not just successful individuals but good people who contribute to society. The school provides a comprehensive education focusing on academics, co-curricular activities, sports, and life skills to help students become well-rounded and capable of making a positive impact.
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2. DEWALT DW618PK Plunge and Fixed-Base Variable-Speed Router
3. DEWALT DWP611 Variable Speed Compact Router
4. DEWALT DW618B3 Plunge Base and Fixed Base
5. DEWALT DW618 Variable-Speed Fixed-Base Router
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The key challenges for restaurants in 2019 include hiring and retaining quality staff. While most restaurants provide onboarding resources like employee handbooks and food safety training, high staff turnover remains an issue. Successful restaurants are finding ways to improve onboarding and continue investing in staff beyond the first 90 days through benefits like health insurance, competitive pay, and opportunities for growth through mentorship. Addressing staffing challenges can help offset other costs that restaurants face.
The document discusses plans to open a combined play and eat restaurant and daycare center called Play & Eat Restaurant in Ottawa, Canada. It aims to provide both childcare services and a cafe/restaurant space so that parents can relax while their children play. The author conducts an environmental scan analyzing competitive forces in the market, economic factors, social trends, technological considerations, and regulatory requirements that may impact the business. Key areas of focus include demographic trends supporting population and business growth, strategies for differentiating the concept from competitors, and implementing security and monitoring technologies like CCTV in the daycare space.
This document discusses the goals, organizational structure, and job descriptions of a food and beverage operation. It aims to increase food sales by 10% and average cover rate to $20. The typical structure includes top management, middle management, and operational staff like managers, supervisors, and servers. Job descriptions provide responsibilities and reporting structure for various roles like restaurant manager, captain, server, and bartender. Environmental factors like political, economic, social and technological that influence operations are also summarized.
This report is designed for restaurant owners and managers to help them improve their sales, efficiency and profitability. It contains insights on strategies, trends and ideas that will help you inject growth into your business. Report is designed by Blue Orb, a consulting firm based in Lagos-Nigeria. For more info, visit www.blueorbglobal.com. Enjoy and share!
The document discusses the training that restaurant waiters receive. It explains that most training is on-the-job, involving shadowing an experienced server to learn tasks like setting tables, taking orders, and interacting with customers. Formal training includes learning safety protocols, menu and drink options, and computer systems. Trainees are tested on food and drink knowledge and evaluated serving a meal before being hired. Ongoing training through meetings and industry seminars helps servers enhance their skills.
Hayward Japan Grill is a small family-owned Japanese restaurant that offers casual dining and takeout. They have experienced slow sales recently. The restaurant currently lacks formalized processes and quality management. They plan to implement a quality management program to improve customer satisfaction, standardize processes, reduce waste, use data to improve, increase employee satisfaction, and promote continual improvement. The plan involves gathering information about processes and customers, diagnosing performance through measurement, engineering improvements, and implementing quality. Information gathering will include employee interviews, process mapping, benchmarking competitors, and market research. Future phases will diagnose performance, identify problems, and engineer and implement solutions. The goal is to help the business thrive through improved quality.
This document provides information about careers in the food service industry, including job descriptions, skills requirements, wages, and training options for various roles. It notes that the food service industry is growing and there are opportunities for jobs such as food counter attendants, kitchen helpers, cooks, chefs, servers, and bartenders. While many jobs are part-time with variable hours, some roles such as cooks are in high demand. Training requirements vary from on-the-job training for entry-level roles to certifications for positions like bartending. Wages range from minimum wage for counter attendants to higher earnings supplemented by tips for servers.
The document discusses organizational structure and safety culture at Heathrow Restaurants. It outlines the company's vision and values, which include a commitment to excellence in food quality, service, and customer care. It emphasizes providing a fun and safe environment. The document also discusses the management skills and functions needed to successfully run the business, including planning, organizing, leading, and controlling. It stresses the importance of food safety standards and creating a strong food safety culture through training and inspections.
Jason Alexander is applying for a management position. He has over 15 years of experience in restaurant management, including his current role as Kitchen Manager at Applebee's. He is seeking a new opportunity that allows him to make high-level contributions to an organization. His experience includes expertise in staff training, development, and mentoring. He is skilled in areas such as budget management, inventory control, and customer satisfaction.
Table of ContentsTable of Contents. 2Execu.docxperryk1
This document provides an executive summary and description of a proposed Chinese food restaurant. The restaurant will be located in three retail centers in a tourist town and will offer common Chinese dishes at affordable prices. The owner has 5 years of experience working in hotels and catering. A manager with 7+ years experience will oversee day-to-day operations and hire kitchen, server, and cashier staff. The goal is to be the top restaurant in the region for Chinese food by offering quality food, good service and value to both local customers and tourists.
The document provides guidelines for training restaurant servers, emphasizing the importance of initial training on the restaurant concept, layout, menu knowledge, and etiquette. It recommends shadowing more experienced servers and instilling proper behaviors. Ongoing training can help improve servers' suggestive selling skills, ability to balance attention given to tables, and multi-tasking abilities.
This document provides an overview of the careers of a restaurateur and personal chef. It discusses the job duties, requirements, salary ranges, forecasts, and trends for each role. For restaurateurs, the forecast shows gradual industry improvement with more career opportunities expected by 2020. Trends include supporting green initiatives, offering healthier options, value meals, and ethnic cuisine. Personal chefs are on the rise as families find it more cost effective than dining out. Their market is expanding globally and among baby boomers. Some personal chefs strive to own restaurants, while some restaurateurs take on personal chef work for more freedom or financial reasons.
Keys to Developing an Effective Restaurant Service Training ProgramJessi Rogus
This document discusses keys to developing an effective restaurant service training program. It begins by outlining the changing demographics of restaurant employees, noting that many workers are older adults seeking supplemental income or parents needing flexible hours. An effective training program includes new hire orientation, classroom training, and on-the-job positional training. Classroom training works best with participation, demonstrations, role-playing, visual exercises, and food tastings. Positional training requires organization, clear goals, and properly trained trainers to ensure trainees learn meaningful on-the-job skills.
Food & Beverage Department Organization & Hierarchy Chart.pptxSpiritTales
The document provides information on the organization hierarchy and roles within the food and beverage department of a hotel. It is divided into three levels - managerial staff who are the top level and make decisions, supervisory staff who are middle management and supervise decisions, and operational staff who perform the physical work. It then outlines the duties and responsibilities of various roles within the food and beverage service including banquet manager, restaurant manager, bartender, and the skills needed to be a good server such as active listening, flexibility, and multi-tasking.
The document provides a business plan for a proposed restaurant. The mission is to exceed customer expectations through ambiance and food that please all senses. Key business processes include developing new products, understanding customers, reducing cycle time, and providing rapid response. The plan outlines strengths, weaknesses, opportunities, threats, competition, goals, food and beverage plans, required resources and staffing, financial projections, market promotion, and ways to attract customers.
Decision Making
Decision Making Analysis
Name
SEC390
Date
Professor
Decision Making Analysis
As a general manager of an Applebee’s there are many decisions that needed to be made every day. In one instance the restaurant was experiencing an increasing low sales volume. The problem was that many other new restaurants had opened up in the area redirecting the customers to the new restaurants and lowering sales. The weakened American economy only assisted in increasing this loss in business which not only affected the restaurant but the employees that relied on tips from customers in order to make their income. Employees were becoming concerned about the loss in sales and a few had begun to discuss going to work for one of the newer restaurants.
Decision-making is one of the defining characteristics of leadership and its core to the job description (Tanck, 2008). In order to make a critical decision concerning problems that arise in the work setting it is essential that the steps of the decision making process are followed to ensure that the right alternative is selected. In this case the decision was critical to ensuring the restaurant could continue to operate successfully and that employees would be able to make a decent income. Employees that work on small salaries and rely on tips are most impacted by this loss in sales but also employee that is paid an hourly wage when there is no labor budget and their hours must be cut.
The first step in the decision making process was to define the problem. In this case the problem was lowered sales due to the opening of two, new popular restaurant s in the area which was impacting the employee’s ability to earn money and the bottom line of the business. The sales for the business in the months prior to the new restaurants opening had already began to slowly decline due to the weakened economy but the additional loss in sales was creating a major financial concern. In order to reduce these challenge sales will need to be improved through the decision that is made.
The second step in the decision making process is to gather information in order to better understand the potential challenges that have caused sales to drop as well as to identify the potential challenges that could surface in correcting the problem. In this case the economy had slowly dropped the restaurants sales over time but the drop in sales was a companywide problem. When sales began to drop even further due to the opening of two new restaurants in the same area as the once popular Applebee’s the concern was whether the restaurant could financially service the drop in sales due to the economy and the new restaurant openings.
Other challenges that have surfaced due to the lowered sales at the Applebee’s restaurant were lowered employee morale and a high turnover. Employees have become concerned about their ability to make a decent income in order to pay their own bills which has re.
Quality Management Plan: Hayward Japan Grillsunnycmui
This document provides an overview of Hayward Japan Grill, a small family-owned Japanese restaurant, and outlines their quality management plan. Currently, the restaurant operates manually without standardized processes or employee training. The plan aims to increase customer satisfaction, standardize processes, reduce waste, capture data to improve the business, increase employee satisfaction, and promote a culture of quality. It outlines four phases - gathering information through employee interviews and process mapping, diagnosing performance through metrics and problem identification, engineering improvements through problem-solving tools, and implementing quality through solutions and maintenance. The scope is building a framework to support quality management long-term. Stakeholders include customers, employees, managers, suppliers, and a designated project manager.
The document provides a business plan for a proposed restaurant. The mission is to exceed customer expectations through ambiance and food that please all senses. Key business processes include developing new products, understanding customers, reducing cycle time, and providing rapid response. Financial goals are to broaden revenue, improve efficiency and health. The plan outlines management roles, a SWOT analysis, market analysis, food/beverage plans, financial projections, and strategies for promotion, pricing, and attracting customers.
This document provides an overview of a staff training presentation by Chad Troutman and Nicole Theohary of Upserve. It discusses the high turnover rates in the restaurant industry, how to hire the right employees by asking the right questions, effective training tactics like education and shadowing, strategies to retain employees like conducting exit interviews and measuring tenure, and how Upserve can help monitor staff performance. The presentation aims to help restaurants train their staff to be successful and reduce costs associated with high turnover.
The key challenges for restaurants in 2019 include hiring and retaining quality staff. While most restaurants provide onboarding resources like employee handbooks and food safety training, high staff turnover remains an issue. Successful restaurants are finding ways to improve onboarding and continue investing in staff beyond the first 90 days through benefits like health insurance, competitive pay, and opportunities for growth through mentorship. Addressing staffing challenges can help offset other costs that restaurants face.
The document discusses plans to open a combined play and eat restaurant and daycare center called Play & Eat Restaurant in Ottawa, Canada. It aims to provide both childcare services and a cafe/restaurant space so that parents can relax while their children play. The author conducts an environmental scan analyzing competitive forces in the market, economic factors, social trends, technological considerations, and regulatory requirements that may impact the business. Key areas of focus include demographic trends supporting population and business growth, strategies for differentiating the concept from competitors, and implementing security and monitoring technologies like CCTV in the daycare space.
This document discusses the goals, organizational structure, and job descriptions of a food and beverage operation. It aims to increase food sales by 10% and average cover rate to $20. The typical structure includes top management, middle management, and operational staff like managers, supervisors, and servers. Job descriptions provide responsibilities and reporting structure for various roles like restaurant manager, captain, server, and bartender. Environmental factors like political, economic, social and technological that influence operations are also summarized.
This report is designed for restaurant owners and managers to help them improve their sales, efficiency and profitability. It contains insights on strategies, trends and ideas that will help you inject growth into your business. Report is designed by Blue Orb, a consulting firm based in Lagos-Nigeria. For more info, visit www.blueorbglobal.com. Enjoy and share!
The document discusses the training that restaurant waiters receive. It explains that most training is on-the-job, involving shadowing an experienced server to learn tasks like setting tables, taking orders, and interacting with customers. Formal training includes learning safety protocols, menu and drink options, and computer systems. Trainees are tested on food and drink knowledge and evaluated serving a meal before being hired. Ongoing training through meetings and industry seminars helps servers enhance their skills.
Hayward Japan Grill is a small family-owned Japanese restaurant that offers casual dining and takeout. They have experienced slow sales recently. The restaurant currently lacks formalized processes and quality management. They plan to implement a quality management program to improve customer satisfaction, standardize processes, reduce waste, use data to improve, increase employee satisfaction, and promote continual improvement. The plan involves gathering information about processes and customers, diagnosing performance through measurement, engineering improvements, and implementing quality. Information gathering will include employee interviews, process mapping, benchmarking competitors, and market research. Future phases will diagnose performance, identify problems, and engineer and implement solutions. The goal is to help the business thrive through improved quality.
This document provides information about careers in the food service industry, including job descriptions, skills requirements, wages, and training options for various roles. It notes that the food service industry is growing and there are opportunities for jobs such as food counter attendants, kitchen helpers, cooks, chefs, servers, and bartenders. While many jobs are part-time with variable hours, some roles such as cooks are in high demand. Training requirements vary from on-the-job training for entry-level roles to certifications for positions like bartending. Wages range from minimum wage for counter attendants to higher earnings supplemented by tips for servers.
The document discusses organizational structure and safety culture at Heathrow Restaurants. It outlines the company's vision and values, which include a commitment to excellence in food quality, service, and customer care. It emphasizes providing a fun and safe environment. The document also discusses the management skills and functions needed to successfully run the business, including planning, organizing, leading, and controlling. It stresses the importance of food safety standards and creating a strong food safety culture through training and inspections.
Jason Alexander is applying for a management position. He has over 15 years of experience in restaurant management, including his current role as Kitchen Manager at Applebee's. He is seeking a new opportunity that allows him to make high-level contributions to an organization. His experience includes expertise in staff training, development, and mentoring. He is skilled in areas such as budget management, inventory control, and customer satisfaction.
Table of ContentsTable of Contents. 2Execu.docxperryk1
This document provides an executive summary and description of a proposed Chinese food restaurant. The restaurant will be located in three retail centers in a tourist town and will offer common Chinese dishes at affordable prices. The owner has 5 years of experience working in hotels and catering. A manager with 7+ years experience will oversee day-to-day operations and hire kitchen, server, and cashier staff. The goal is to be the top restaurant in the region for Chinese food by offering quality food, good service and value to both local customers and tourists.
The document provides guidelines for training restaurant servers, emphasizing the importance of initial training on the restaurant concept, layout, menu knowledge, and etiquette. It recommends shadowing more experienced servers and instilling proper behaviors. Ongoing training can help improve servers' suggestive selling skills, ability to balance attention given to tables, and multi-tasking abilities.
This document provides an overview of the careers of a restaurateur and personal chef. It discusses the job duties, requirements, salary ranges, forecasts, and trends for each role. For restaurateurs, the forecast shows gradual industry improvement with more career opportunities expected by 2020. Trends include supporting green initiatives, offering healthier options, value meals, and ethnic cuisine. Personal chefs are on the rise as families find it more cost effective than dining out. Their market is expanding globally and among baby boomers. Some personal chefs strive to own restaurants, while some restaurateurs take on personal chef work for more freedom or financial reasons.
Keys to Developing an Effective Restaurant Service Training ProgramJessi Rogus
This document discusses keys to developing an effective restaurant service training program. It begins by outlining the changing demographics of restaurant employees, noting that many workers are older adults seeking supplemental income or parents needing flexible hours. An effective training program includes new hire orientation, classroom training, and on-the-job positional training. Classroom training works best with participation, demonstrations, role-playing, visual exercises, and food tastings. Positional training requires organization, clear goals, and properly trained trainers to ensure trainees learn meaningful on-the-job skills.
Food & Beverage Department Organization & Hierarchy Chart.pptxSpiritTales
The document provides information on the organization hierarchy and roles within the food and beverage department of a hotel. It is divided into three levels - managerial staff who are the top level and make decisions, supervisory staff who are middle management and supervise decisions, and operational staff who perform the physical work. It then outlines the duties and responsibilities of various roles within the food and beverage service including banquet manager, restaurant manager, bartender, and the skills needed to be a good server such as active listening, flexibility, and multi-tasking.
The document provides a business plan for a proposed restaurant. The mission is to exceed customer expectations through ambiance and food that please all senses. Key business processes include developing new products, understanding customers, reducing cycle time, and providing rapid response. The plan outlines strengths, weaknesses, opportunities, threats, competition, goals, food and beverage plans, required resources and staffing, financial projections, market promotion, and ways to attract customers.
Decision Making
Decision Making Analysis
Name
SEC390
Date
Professor
Decision Making Analysis
As a general manager of an Applebee’s there are many decisions that needed to be made every day. In one instance the restaurant was experiencing an increasing low sales volume. The problem was that many other new restaurants had opened up in the area redirecting the customers to the new restaurants and lowering sales. The weakened American economy only assisted in increasing this loss in business which not only affected the restaurant but the employees that relied on tips from customers in order to make their income. Employees were becoming concerned about the loss in sales and a few had begun to discuss going to work for one of the newer restaurants.
Decision-making is one of the defining characteristics of leadership and its core to the job description (Tanck, 2008). In order to make a critical decision concerning problems that arise in the work setting it is essential that the steps of the decision making process are followed to ensure that the right alternative is selected. In this case the decision was critical to ensuring the restaurant could continue to operate successfully and that employees would be able to make a decent income. Employees that work on small salaries and rely on tips are most impacted by this loss in sales but also employee that is paid an hourly wage when there is no labor budget and their hours must be cut.
The first step in the decision making process was to define the problem. In this case the problem was lowered sales due to the opening of two, new popular restaurant s in the area which was impacting the employee’s ability to earn money and the bottom line of the business. The sales for the business in the months prior to the new restaurants opening had already began to slowly decline due to the weakened economy but the additional loss in sales was creating a major financial concern. In order to reduce these challenge sales will need to be improved through the decision that is made.
The second step in the decision making process is to gather information in order to better understand the potential challenges that have caused sales to drop as well as to identify the potential challenges that could surface in correcting the problem. In this case the economy had slowly dropped the restaurants sales over time but the drop in sales was a companywide problem. When sales began to drop even further due to the opening of two new restaurants in the same area as the once popular Applebee’s the concern was whether the restaurant could financially service the drop in sales due to the economy and the new restaurant openings.
Other challenges that have surfaced due to the lowered sales at the Applebee’s restaurant were lowered employee morale and a high turnover. Employees have become concerned about their ability to make a decent income in order to pay their own bills which has re.
Quality Management Plan: Hayward Japan Grillsunnycmui
This document provides an overview of Hayward Japan Grill, a small family-owned Japanese restaurant, and outlines their quality management plan. Currently, the restaurant operates manually without standardized processes or employee training. The plan aims to increase customer satisfaction, standardize processes, reduce waste, capture data to improve the business, increase employee satisfaction, and promote a culture of quality. It outlines four phases - gathering information through employee interviews and process mapping, diagnosing performance through metrics and problem identification, engineering improvements through problem-solving tools, and implementing quality through solutions and maintenance. The scope is building a framework to support quality management long-term. Stakeholders include customers, employees, managers, suppliers, and a designated project manager.
The document provides a business plan for a proposed restaurant. The mission is to exceed customer expectations through ambiance and food that please all senses. Key business processes include developing new products, understanding customers, reducing cycle time, and providing rapid response. Financial goals are to broaden revenue, improve efficiency and health. The plan outlines management roles, a SWOT analysis, market analysis, food/beverage plans, financial projections, and strategies for promotion, pricing, and attracting customers.
This document provides an overview of a staff training presentation by Chad Troutman and Nicole Theohary of Upserve. It discusses the high turnover rates in the restaurant industry, how to hire the right employees by asking the right questions, effective training tactics like education and shadowing, strategies to retain employees like conducting exit interviews and measuring tenure, and how Upserve can help monitor staff performance. The presentation aims to help restaurants train their staff to be successful and reduce costs associated with high turnover.
1. Running head: Effects of HR Trends on Contemporary Southern Restaurants
Effects of HR Trends on Contemporary Southern Restaurants:
Vic’s on the River
Shanequa Williams
Bellevue University
2. Effects of HR Trends on Contemporary Southern Restaurants 2
Abstract
Contemporary southern restaurants tend to have a unique structure compared to corporations or
small businesses, especially in the southeast, and this paper provides a general insight as to how
such companies can utilize trends to keep up with the workforce. This paper explains the effects
of human resource (HR) trends on a contemporary southern restaurant in Savannah, Georgia
called Vic’s on the River. It enlightens readers on how privately owned southern restaurants are
managed by using Vic’s on the River (a top rated restaurant in the area) as a primary example to
explain the management structure, rules, processes and guidelines most restaurants follow. The
paper then examines the structure of Vic’s and compares that to upcoming and current HR trends
to see which trends are more significant at impacting the company’s structure and how each
trend can be used as a guiding tool to better the company. This paper gives an overall impression
on how geographical location and type of business affects managerial and human resource
processes.
Keywords: restaurant, human resource, trends, management
3. Effects of HR Trends on Contemporary Southern Restaurants 3
Effects of HR Trends on Contemporary Southern Restaurants:
Vic’s on the River
Contemporary southern restaurants are in abundance in the Savannah, Georgia area aka
“The Hostess City”. Naturally southern food is a staple in Savannah, Georgia because of its
geographical location and attracts many tourists from all over the world. But behind Savannah’s
southern appeal of its contemporary restaurants lies a very intricate management system that
relies too heavily on autocratic managerial styles and internal practices. Contemporary southern
restaurants tend to be privately owned which leads to unique practices within the industry and
unclear guidelines for its employees. Vic’s on the River, a top rated southern restaurant within
Savannah, is an example of these unique practices. Vic’s, like many of the southern restaurants,
can learn from the human resource trends that will affect them to restructure its method of
management. But there are also some trends that will not have an effect on Vic’s in which the
restaurant should take into account as well.
The Structure of Vic’s on The River
Vic’s on the River is an establishment that was formed in 2004 and founded by Dr. Irving
Victor and William Hall. These owners hired our General Manger Sean Dylan to guide the team
of 150 employees. Beneath Sean Dylan are the head chef, two event managers, three shift
managers and one assistant manager. The event managers are in charge of the banquet servers
who provide service for special events i.e weddings, business parties, and private functions in the
private event rooms. The shift managers and assistant manager are in charge of the servers and
hosts who maintain the main dining area. The head chef is in charge of all of the kitchen staff.
Each of the managers has their own way of managing and there is no set structure for how to
manage employees as long as the job gets done.
4. Effects of HR Trends on Contemporary Southern Restaurants 4
In terms of employees, Front of the House staff (servers, bartenders, and hostesses)
would succeed Back of the House Staff (server assistants, food runners, cooks, prep team.
Recruitment
Vic’s recruits its employees via paper application and referrals. It does not do outsourcing from
any online websites and relies on in-person impressions instead. They only hire when the season
is not slow and support what they call an “old school method” of hiring individuals by
professional appearance and support from existing coworkers. A majority of the hiring pool
appears to be aged 20-27 and the managers tend to like hiring younger people because they feel
it is easy to make them subordinates as they are eager to learn and have a huge supply of young
adults to choose from since Savannah, Georgia has four colleges in the area.
Training and Development. Training and development varies per employee. It is all the
same in the beginning with one individual who has more experience in the field to guide the new
employee, but from there it varies. For instance, servers receive the most training and
development. They receive training on all of the food and beverage products from both managers
and other servers and have daily meetings discussing any changes made to the products. The
servers also are tested on their knowledge of all the products bi-weekly. The hosts, server
assistants, and food runners on the other hand simply just do their job and receive no further
training. Their jobs are viewed as simplistic and upper management does not believe employees
within these fields need any further knowledge unless there is an expansion or an onboarding of
many employees that need training. The kitchen staff’s training and development is unknown to
front of the house employees as the head chef hardly communicates any development they do
with the kitchen staff to any other staff besides the general manager.
5. Effects of HR Trends on Contemporary Southern Restaurants 5
Compensation and Benefits. Similar to how training varies, the compensation does as
well. Many within the industry state that servers make the most because their earning potential is
unlimited since they make their wages based on tips. Their base pay is $2.13 an hour and the
remainder is how much the servers make in tips a night. Banquet servers who work during
special events make around $5.00 an hour and also have unlimited earning potential with their
tips. Hosts in the main dining area make $9.50 an hour and hosts on river street who do
advertising for the company make $10.50-$12.00 an hour. Server assistants and bar backs make
around $7.50-$8.00 an hour and receive tips for helping the servers. Bartenders make $5.00 an
hour like servers and make most of their wages in tips.
Even though the pay may differ, all of the employees both part time and full time receive
the same benefits. Employees are allowed to enroll in the health insurance plan that is only
offered annually to combat other insurers who may have higher health costs. Employees also
have flexible scheduling, emergency leave days, and the chance to be promoted from within.
Significant HR Trends and Their Impact on the Structure. Some significant human
resource trends that may affect Vic’s and similar restaurants are the continuing high cost of
employer health insurance, a shortage of skilled workers, and a threat of the dip back into the
recession. The continuing high cost of employer health care definitely will have an impact
because Vic’s is trying to compete with every other market and help employees comply with the
Affordable Care Act which mandates that health insurance is necessary to avoid penalty taxes to
tax returns. The economic theory states that if workers who have these benefits actually value
them, then they will suffer the garnishing of their wages for the sake of health care. The results
of this theory, as suggested by NBER researchers Katherine Baicker and Amitabh Chandra, can
lead to more unemployment and the hiring of more part time workers since part time employees
6. Effects of HR Trends on Contemporary Southern Restaurants 6
usually receive no benefits (National Bureau of Economic Research, 2016). This can allow Vic’s
to realize that its wages are low in comparison with premiums and seek out ways to improve pay
for all employees so they do not have to rely on disposable part time employees who may not
want benefits. The shortage of skilled workers ties in with the disposable part time employees
because in the restaurant industry itself, workers come and go.
Vic’s like many of the restaurants in the areas, gains its employees from surrounding
colleges who are simply there as a passage of time until they graduate and progress into a career
that is more relative to their field. The lack of skilled workers is common in the restaurant
industry. Matthew Sommenshein (2015) states that,” Restaurants around the country are
experiencing major labor shortages, especially in the highest paying and lowest paying positions.
Managers and owners face real difficulties staffing their restaurants because of a lack of qualified
workers, the demand for higher wages and increased health insurance cost,” Sommernshein
suggests that restaurants like Vic’s should utilize training to create a more fun and appealing
team environment, utilizing more technology to attract skilled workers and assist with customer
orders, and giving employees the tools they need to work smarter not hard.
The threat of a dip back into the recession is a trend that definitely stays in the
subconscious of the management at Vic’s. The management is always prepared for the worst and
they take precautionary measures everyday just in case an economic downfall was to occur.
Restaurants especially in Savannah, have a habit of not hiring during the slow seasons of the year
(November-February) unless they have a shortage of staff due to a high turnover rate. This
allows them to save money by cutting labor costs. When the recession hits a restaurant,
especially when slow season comes around, an employees’ wages suffer. Eating out can be seen
as a luxury and when consumers are tight on money they tend to avoid such luxuries. Volha Ban
7. Effects of HR Trends on Contemporary Southern Restaurants 7
(2014) correlates that customer preferences usually change around an economic downturn.
Typically, guests dine at home more than going out to high end restaurants. This reduces the
amount of customers and reduces the amount of sales thus lowering wages of employees.
Insignificant HR Trends and Their Impact. Vic’s is not affected by the trend of the large
number of baby boomers leaving the workforce. As previously mentioned the restaurant is
composed of young adults and college students pulled from the surrounding environment. Vic’s
and other similar restaurants could learn from this by hiring older employees and retaining the
more skilled employees who have been around for decades. The decline in employee’s
retirements savings is another one. Vic’s and others in the industry typically do not provide its
workers with any retirement plans. Instead, they off health insurance only and do not provide
other benefits. This dissuades many employees from working for a long period of time because
of the lack of benefits. Vic’s can implement this and market it to employees to encourage longer
duration with the company. Lastly the lack of science, technology, and STEM graduates in the
U.S compared with other countries does not affect Vic’s on the River. While the area is
surrounded by graduates in the field, Vic’s does not utilize these graduates because of how small
the company is. Vic’s focuses on experience rather than education and a STEM graduate would
be seen as overqualified with just their degree. Unfortunately, due to the size of the company
STEM graduates cannot be vastly utilized, but if more STEM graduates were to be hired then it
would shape the technological advances our company needs to be up to par and compete with
other similar companies.
8. Effects of HR Trends on Contemporary Southern Restaurants 8
Conclusion
Contemporary southern restaurants in Savannah, Georgia have a lot of restructuring to do
among the current trends that will affect most companies. The lack of a uniform structure and a
volatile market heavily affects it consumer and employee base. The focus should be geared on
retaining employees versus complying with government standards when it comes to benefits and
expanding the horizon when it comes to recruitment. The significant and insignificant trends
have a major impact on the industry and paint a picture of a broken structure that can be vastly
improved upon with just some simple adjustments to make the experience of great food in a
southern town valuable for all.
9. Effects of HR Trends on Contemporary Southern Restaurants 9
References
Ban, V. (2014). Analysis of the Upscale/Fine Dining Sector in the Restaurant Industry.
Retrieved January 27, 2016, from
http://scholarsarchive.jwu.edu/cgi/viewcontent.cgi?article=1008&context=mba_student
The Effect of Rising Health Insurance Premiums on Employment. (2016, January 27).
Retrieved January 27, 2016, from http://www.nber.org/bah/spring05/w11160.html
Sommenshein, M. (2015, January 12). The Coming Restaurant Labor Shortage - Gourmet
Marketing. Retrieved January 27, 2016, from http://www.gourmetmarketing.net/coming-
restaurant-labor-shortage/
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11. Effects of HR Trends on Contemporary Southern Restaurants 11