Académique Documents
Professionnel Documents
Culture Documents
Outline
y Goal: Match Person & Job y Definitions y Format of a Job Description y Format of a Task Statement y Job Analysis Process y New Views of Job Analysis
Definitions
y Job Analysis: the process of collecting & analyzing
duties performed by a job y Job Specification: a document that identifies the qualifications required by a job
Definitions (more)
y Task: a unit of work activity performed by a worker
within a limited time period y Duty: several related tasks that are performed by a worker y Position: the set of all tasks & duties performed by a worker y Job: a group of identical positions
Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.
Tasks and Duties:
1. Work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent c hecks to ensure consistent high quality of preparation and service. 2. Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations. 3. Work with other management personnel to plan marketing, advertising, and any special restaurant functions. 4. Direct hiring, training, and scheduling of food service personnel. 5. Investigate and resolve complaints concerning food quality and service. 6. Enforce sanitary practices for food handling, general cleanliness, andmaintenance of kitchen and dining areas. 7. Comply with all health and safety regulations. 8. Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance. 9. Perform other duties as assigned by management.
Qualifications:
Task Statements
1. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternate. 2. Good organizational skills for dealing with diverse duties and staff. 3. Pleasant, polite manner for dealing with public as well as staff. Reports to: Supervises: Date: Department: Division: Approved:
(Present-tense verb)
y Example: Supervise
operation of bar
information
y Example:
to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
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http://krypton.mnsu.edu/~schumann /www/teach/sample_job_descrip.pdf
Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.
Tasks and Duties:
1. Work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent c hecks to ensure consistent high quality of preparation and service. 2. Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations. 3. Work with other management personnel to plan marketing, advertising, and any special restaurant functions. 4. Direct hiring, training, and scheduling of food service personnel. 5. Investigate and resolve complaints concerning food quality and service. 6. Enforce sanitary practices for food handling, general cleanliness, andmaintenance of kitchen and dining areas. 7. Comply with all health and safety regulations. 8. Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance. 9. Perform other duties as assigned by management.
Qualifications:
y Optional: Put the Task Statements in order of: y Task performance y Task importance y Amount of time spent on each task y No order, but group related tasks
1. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternate. 2. Good organizational skills for dealing with diverse duties and staff. 3. Pleasant, polite manner for dealing with public as well as staff. Reports to: Supervises: Date: Department: Division: Approved:
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Tasks & duties performed on the job Qualifications required by the job
y Identify sources of job data y Job incumbents: observation, interview, questionnaire y Supervisor of job: interview, questionnaire y Other sources
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Simplest method of job analysis Collect qualitative data (no numbers) Examples:
y y y
Fisher, Schoenfeldt, & Shaw (2006), Figure 4.2, pp. 148 149 http://krypton.mnsu.edu/~schumann/www/teach/sample_job_descrip.pdf http://www.jobdescription.com
motion studies)
y
Functional Job Analysis (FJA): adds to the Job Description 7 scales (numbers) that measure: y 3 worker-function scales: % of time spent with: y Data y People y Things y 1 worker-instruction scale y 3 scales that measure the general educational requirements: reasoning, mathematics, & language
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Position Analysis Questionnaire (PAQ) y Standardized questionnaire y Questions focus on worker activities on the job y For non-managerial & non-professional jobs y http://www.paq.com/?FuseAction=Main.PAQProgram Professional and Managerial Position Questionnaire (PMPQ) y Standardized questionnaire y For professional & managerial jobs y http://www.paq2.com/pmpqmain.html
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O*NET: Occupational Information Network database y Developed by the US Department of Labor y Standardized descriptors of skills, knowledges, tasks, occupation requirements, and worker abilities, interests, and values to assist you in building accurate job descriptions y O*NET Resource Center: http://www.onetcenter.org/ y O*NET Online: http://www.onetcenter.org/ y Team Project Suggestion: Use O*NET Online as a resource in your Team Project to help write the job description
y
Task Inventory Procedure y Questionnaire with a master list of possible tasks y Check-mark the tasks done by the job Other structured Job Analysis procedures: y Critical Incidents Technique y Ability Requirements Scales y Personality-Related Job Analysis Procedures y Cognitive Task Analysis List of Job Analysis questionnaires with brief descriptions: http://www.hr-guide.com/data/G012.htm
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Phase 4: Assessment
y Evaluate the Job Analysis project y Continuous improvement: learn from both successes & mistakes to continuously get better
y
Did the project finish on-time and under-budget? y If not, what went wrong? What would you do differently? Did you collect the correct information? y What additional information would you collect if you did the project over? y What information would you not collect? Are the Job Descriptions being used as intended? y If not, what s missing to make them useful?
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Instead of describing how a job is today, describe how it will be in the future Typically uses experts to help make predictions of the future
y Competency Modeling y Identify the observable performance dimensions that differentiate effective from ineffective employees
y
Define the job s critical success factors, which should be tied to the organization s objectives and strategy
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Job Description:
Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.
Tasks and Duties:
1. Work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent c hecks to ensure consistent high quality of preparation and service. 2. Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations. 3. Work with other management personnel to plan marketing, advertising, and any special restaurant functions. 4. Direct hiring, training, and scheduling of food service personnel. 5. Investigate and resolve complaints concerning food quality and service. 6. Enforce sanitary practices for food handling, general cleanliness, andmaintenance of kitchen and dining areas. 7. Comply with all health and safety regulations. 8. Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance. 9. Perform other duties as assigned by management.
Qualifications:
y How could it be used for: y Job design? y Recruiting? y Selection? y Performance appraisal? y Training? y Compensation?
1. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternate. 2. Good organizational skills for dealing with diverse duties and staff. 3. Pleasant, polite manner for dealing with public as well as staff. Reports to: Supervises: Date: Department: Division: Approved:
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Outline
y Goal: Match Person & Job y Definitions y Format of a Job Description y Format of a Task Statement y Job Analysis Process y New Views of Job Analysis
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