How Personnel’s Productivity is Monitored in a Restaurant

SYNOPSIS

Productivity of the employees is one of the most important factors in determining the labor cost. Therefore, food service managers must focus on employee’s productivity. Managers must evaluate an individual’s achievements and the quality of his or hers work. The food service manager, in today’s competitive market, has sometimes settled in ordinary quality; both in service and product, but the hospitality industry can no longer afford this. It can be observed that the profits are not very successful, income has been difficult to achieve and keeping costs low has been impossible. Thus, the food service manager to increase profit potential must focus on the employee productivity.

In order to achieve a high level of productivity a well planned is needed. To accomplish this, the management at the delivery point should provide well trained employees to reach the desired productivity level on the one hand and to keep control costs on the other and satisfy customers with the best dining experience possible.

Additionally, measuring and evaluating the results of the work of employees contributes to keeping labour costs under control. The work production sheet is a great importance to the manager of the business.

Τhe manager, also, must understand that the following factors influence productivity and work performance when developing labor standards.

• The hours of production
• Service
• Quantity
• Number of meals
• Arrangement and planning work space
• Distribution of working hours
• Personnel policies
• Supervision
• The employees themselves
• Methods of work
• Progress at work and hours needed.