9. Section 6: Human Resources

Layla’s Gourmet is a high-end Middle Eastern restaurant that will be owned by Layla Aj-meel. Our management and operations team will be well balanced in terms experience and qualification in different fields of business and in delivering the best cuisines to our valuable customers.
Layla’s Gourmet’s, with collective experience between the chief officers, understands the importance of a strong operations and management team. We believe that our success lays in the strength of our operations and management staff.
Our operations and management team will be expected to use resources judiciously, abide rules and regulations; operate profitably and most importantly to provide the customers with top quality food and service. Our management philosophy will be based on teamwork, responsibility and mutual respect. We will operate in an environment, which will encourage creativity, diversity, growth and performance.
MANAGEMENT TEAM (FRONT HOUSE STAFF)

General manager: Our restaurant general manager will be responsible for keeping the units running efficiently and profitably. He/she will have a minimum of 5 years of experience in field of restaurant management and hospitality and also will be a graduate with certified restaurant management diploma. The most important duties of the general manager will be with the efficient overall management of the restaurant, procedures of opening and closing the restaurant, supervising the employees, tracking inventory, ensuring rules and regulations are not violated, avoiding and resolving conflicts, promoting a safety and a hygienic environment, cash handling, developing marketing strategies, optimizing profits and also to manage labour and wage. He/she will also be self- disciplined, excellent leader, communicator, motivator, problem-solver, enthusiastic and also customer and employee friendly.
Assistant manager: Our assistant manager will have a minimum of 3 years of experience in the field of restaurant management. He/she will have a bachelor degree in hotel and restaurant management. Assistant manager will support the general manager and complete the task assigned efficiently and obediently. He/she will given specific tasks such as ordering the food and supplies with the help of the executive chef, handling and training the staffs and ensuring that the customers are satisfied with their dining experience.
Host/Hostess/Usher: Our host/hostess/ushers will be entitled with the task of greeting the customer, escorting them to the respective tables and presenting the menu. He/she will also perform tasks such as planning the seating chart, organizing reservations, receiving and attending customer complaints and queries, keeping the entry way, dining room and washroom, table and the menu clean and tidy. We indent to employ any personnel with a valid working permit in the UK with appropriate training and experience in hospitality management.

Wait Staff/ Cashier: We intend to employ wait staffs that are skilled, educated and well trained in taking the orders and serving the dishes with patience and appropriate conduct. Our wait staff will also act as the cashier for the respective customer that they are attending, as this could speed up the cash payment procedures and avoid confusions. For this purpose we intend to hire the respective individuals who are proficient in hospitality, different cash dealing procedure and personal holding excellent mathematical skills.

Busboy: Our busboy or busser will assist the wait staff to clear dishes, glasses, and cutlery from the table after the customer has finished his/her dining. They may also assist the wait staff in bringing water, napkin and menu to the arrived customers at the table. We indent to employ enthusiastic friendly personnel with a valid working permit in the UK with a willingness to understand, value and follow the restaurant rules and ethics.

Bartender: Our bartenders will be highly skilled in mixing, enhancing and serving drinks as to give the customers the best taste and service and to meet the employer’s specifications. He/she will have immense knowledge about different alcoholic beverages and skills to meet the requirements of multiple customers at the counter. Bartenders as instructed by the higher authorities will provide a friendly atmosphere by helping the customers with their drink and cash payment procedure. We indent to employ enthusiastic personnel with a valid working permit in the UK, who is above the age of 18 and has a valid degree or certification in bartending.

Pianist: We intend to hire a pianist playing live traditional Arabic tunes to bring in the Arabic atmosphere at the restaurant. He/she will be having a minimum of 3 years experience in performing live traditional Arabic music at events. Our pianist will be enthusiastic, dedicated and disciplined, to bring in a lively yet peaceful atmosphere at the restaurant for our customers to enjoy their dining. We indent to employ personnel with a valid working permit in the UK, who is proficient in enhancing the atmosphere at the restaurant through his traditional Arabic tunes.

KITCHEN STAFFS
Executive chef: Our executive chef will be of Mediterranean ethnicity with at least 20 years of experience in the field of food and hospitality. He/she will also have a Level 3 Diploma in professional and advanced professional cookery (National Careers Service, 2012) and also a Level 3 Award in supervision and practical supervision of food safety in catering (National Careers Service, 2012). The executive chef will maintain complete control of the kitchen at all times with key duties and responsibilities. The most important duties and responsibilities are supporting and performing the daily operations in the kitchen, ordering supplies, maintaining personal hygiene as well as maintaining health and safety standards in the kitchen, producing menus and new dishes, training and recruiting staffs, to spot and rectify problems quickly and efficiently and most importantly the executive chef will ensure that quality dishes are served on schedule.

The Executive Chef will be assisted by:

Sous chef: Our sous chef will have a minimum of 8 years of experience in Mediterranean dishes with graduation from a professional culinary school. Sous chef will be specialized in preparing meals and ethnic dishes from the Middle East. He/she will also be assigned with duties and responsibilities such as planning and directing food preparations, reporting to the executive chef, maintaining a hygienic environment, supervising activities of kitchen including other chefs, staff scheduling, maintaining staff discipline, equipment performance monitoring and also managing the inventory. He/she will have excellent communication skills, decision-making skills and managing skills in functioning the kitchen effectively and efficiently.

Line cook: Our line cooks will have a minimum of 2 years experience with relevant knowledge in food safety and a valid food handler’s permit. He/she will also be proficient in preparing a variety of dishes. Our line cook's main duty will be to cook food and display it on the plate in an appealing manner. He/she will also coordinate cooking with the other line cooks so each item of an order is completed at the same time. Our Line cooks will have excellent mathematical skills, as he/she will be required to adjust recipes according to the number of servings needed. Furthermore the line cooks will also be proficient in Knife-handling as cooking on the line can be very fast paced to deliver the quality dish on time.

Pastry chef: Our Pastry Chef will have a minimum of 8 years of experience with graduation from a professional culinary school and will be specialized in pastry art.
He/she will be very artistic and hardworking in creating pastries, desserts, breads and other baked goods and will assist in general kitchen preparation and management.

Prep cook: Our prep cook will have relevant professional kitchen experience in general preparation within the kitchen and a valid food handler’s permit. He/she will handle all general preparation within the kitchen, including chopping vegetables, preparing fruits and making salads. They also will handle all food storage and perform basic kitchen maintenance duties, including mopping the floors, washing dishes and emptying the trash. Prep cooks will be required to learn the cooking methods employed within their kitchen and assist in preparing menu items in accordance with their corresponding recipes and matrixes. A prep cook will also assist with any sanitizing, organizing and cleaning throughout the kitchen as requested by the sous chef or the executive chef on duty. Furthermore, he/she will be a team worker; calm and organised under pressure to work efficiently and also will be a good listener, as he/she has to take directions from other chefs in the kitchen.

Our chefs will be assisted by a dishwasher and cleaners to carry out their respective assigned job efficiently. Our dishwashers are the primary person to ensure all of the dishes, glassware, cutlery and pots and pans the restaurant uses are cleaned, sanitised, well maintained and also placed in their proper places once cleaned. Our cleaners will be handed over the task to keep the kitchen clean as to maintain the health code standards. Also, he/she will be assigned on a regular scheduled basis for the disposal of kitchen garbage. Furthermore, we indent to employ any personnel with a valid working permit in the UK with no education qualification required.

EXECUTIVE SUMMARY

* Introduced the operations and management team and the values that we are going to establish at the restaurant. * Divided into two groups: Management Team (Front House Staff) and Kitchen staff. * Management Team: qualification/skills and requirements
Chief officers: General manager and Assistant manager. Other Front house staffs: Host/hostess/usher, wait staff/cashier, busboy, bartender and pianist. * Kitchen staff: qualification/skills and requirement
Executive chef, sous chef, line cooks, pastry chef, prep cooks, dishwashers and cleaners.

REFERENCE

* National Careers Service. (2012). Job Profile: Chef. Retrieved on February 15th, 2014 from: https://nationalcareersservice.direct.gov.uk/advice/planning/jobprofiles/Pages/chef.aspx