I thought it would be a good idea to revisit the training styles of my first interview with general manager Terrel from West Virginia 's Red Lobster. We began the interview with the recap of our first interview, which mainly focused on the training and development of future managers of Red Lobster restaurants. For this interview, I wanted to focus on the entire training process from a new employee to the general manager position.
Training Methods of Red Lobster
Getting hired at Red Lobster begins with the formal application and interview process because there are different areas of work and task in a restaurant, training is influenced by what area of work the employee has been hired to do. These areas included the font of the house staff
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General manager Terrell states, “Red Lobster’s new employees must have knowledgeable experience in the restaurant industry”. After the new employee is hired and screened for a background check, new employees attend Red Lobster new employee orientation where Red Lobster’s history, the standard of service, and menu item are taught and tested. After formal orientation, new front house employees are assigned to a mentor to shadow to learn their new position. The week after depending on the new employee capabilities the new employee would be considered fully trained and allowed to wait, host, or bus solo. Back of the house training is a bit different new employees training began as an entry-level cook preparing the smaller pre-packaged items such as salad, bread, and sides. After completing training on those items, a new employee will learn who to prepare and assemble entrees and desserts. There is no formal succession plan when it comes to predicting which staff member is going to be a successful manager in the future, steps to becoming a manager is usually beginning by employees showing strong leadership qualities of a potential leader or even an employee stating the interest of taking on more responsibility.Intern managers undergo a three-month training …show more content…
Cross training refers to training employees in a wide range of skills so anyone could fill any of the roles needed to be performed to complete a service or project.Cross training was a huge factor that general manager Terrell brought up in his interview he states, “The importance of cross training is vital to the success of Red Lobster restaurants because turnover is extremely high in the restaurant industry especially in certain positions. I can 't just simply go hire a new cook, hostess, waitress once someone quits or calls in.” Cross training all staff allows for front house employees to be able to manage hosting customers, waiting and busing tables with the need of multiple people. The same goes for the back of the house staff every cook is able to create every dish that we offer year around. Cross training is such a vital aspect of training because it gives companies such as Red Lobster maximum flexibility and productivity by emphasizing problem-solving and the philosophy that anyone can do anything, anytime, anywhere. Cross training is a surprising method of training to see a business such as Red Lobster restaurant depends so greatly on. In addition to cross training, Red Lobster Corporation takes advantage of the training methods of shadowing to train their new employees. Understanding that Red
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
David Foster Wallace, and award winning novelist, student of Harvard University, essayist, and professor, is the author of “Consider the Lobster,” which is an essay that was posted in Gourmet Magazine in 2004. This essay observes the yearly Maine Lobster Festival and explains how it can and possibly is a violation of animal rights, but more specifically , lobster rights. The article has a very broad audience, which can include animal right activists, gourmet food eaters, lobster hunters, chefs, scientists, tourists who want to know about the festival, magazine readers, and even people who eat food. This is because of the fact that all of these people tie in together with eating or cooking lobster, which is the main idea of the annual festival. The class can be lower or middle class, for the people who catch and cook lobster, as well as upper class for the scientists and gourmet eaters who may eat lobster daily without knowing how they are killed. As Wallace goes more in depth with his thoughts and findings, he grasps the readers attention by mostly using footnotes, pathos, and makes the readers think about the questions he asks order to keep them informed and thinking to help process his thoughts about the Maine Lobster festival, lobster killing, and animal rights as a whole.
...lso more faster at taking orders and delivering them to the tables faster the newcomers. This was very easy to spot. From the interview I conducted with the server I learned that the newcomers learn the language of Chili’s during their training when they are first hired. When the newcomers pick it up it becomes easier for them to communicate easily. This goes for learning the genres and knowledge too.
The United States is nation dependent on restaurant industry, over the past 60 years the allocation of the family food dollar toward restaurants has grown from 25% in 1955 to 47% in 2012. Bubba Gump, a young restaurant company (founded in 1996), leveraged a brand based on the Forrest Gump movie (1994). Scott Barnett, President and CEO knew his brand would gain immediate recognition. In the highly competitive hospitality industry all restaurants are looking for the competitive advantage, capturing as much of the food dollar expense. In 2001, Mr. Barnett fully understood that most new brands must differentiate themselves from similar concepts by quality food, excellent customer service and consistency across all units. (Case study: Bubba Gump Shrimp Co. 2007) He facilitated a program centered on a “culture of care and concern for people”. It the late 1990’s, Bubba Gump was facing a management retention issue and was positioned for aggressive growth. The combination did not align. We will diagnose and provide an aligning strategy for reducing management and employee turnover, as well, specify career paths for management, empowering Bubba Gump Growth.
...n educated in class. The only new information I encounter is the discrimination towards customers and harassment. Knowledge on how corporation runs and the liability I have already learned in class. What I take out of this interview is that by operating a restaurant and providing service to customers, the owner should always keep the customer’s comfort in mind. Beside the customer, they also need to mind the environment as to how the employee should act with one another; where no one experience threatens or uncomfortable towards each other. I do hope however that in class we will cover harassment but with the limited schedule it won’t be allow. However, the matter on Employment Discrimination will be discussed which is also a big deal in the work industry. Even Nori Nori has a policy that provides equal opportunity towards all current employees and future employees.
Training and development is essential to employee’s retention, loyalty and overall satisfaction. When employees feel there is opportunity within a company and diversity leading the way employees pride and productivity is enhanced.
The difference between high performing companies and all other organizations is the degree to which training is integrated into company culture and strategy. Despite less time was given for formal training, the employees were benefiting more. This is due to the environment of continuous learning in which nontraditional training opportunities were offered and encouraged. Another important factor is linking strategy and training. Training is considered an investment for the organization because it is potentially a company’s most critical asset.
A cross-cultural training will help employees learn and understand the custom and beliefs of another culture. Encourages employees to appreciate and see the benefit another can bring into the workplace. The cross-cultural training helps leaders develop global skills for dealing with people or business partner from another culture. The training will not only ensure diversity, but prepares the organization’s leaders for the global market.
Some of the specific duties of a waitress are taking orders, delivering drinks and food to the table, communication skills, and cleaning up the tables afterwards. The physical abilities required for a waitress are endurance, bilateral integration, oral-motor control, and postural control. You need to have endurance when being a waitress so that you can endure the quickness of moving throughout the restaurant while holding drinks and heavy plates. You need bilateral integration skills because you constantly use both sides of your body and both hands while caring for the guest. You need oral-motor control so that you can decipher what a guest is saying while taking their order as well as still caring for them throughout the visit. The mental skills required for a waitress are attention span, sequencing, and initiation of activity as well as termination of activity. The psycho social skills needed for a waitress are interpersonal skills, time management, social conduct, and role performance. You need to have good interpersonal skills so that you can interact with your guest and customers. You use time management when delivering food and drinks so you make sure they get everything in a timely manner. You need social conduct so that you know how to act with your guest as well as with your other employees, and role performance is important so that you know that your role is within the job and act accordingly.The senses that you
-Training: understanding the job well enough to know who to hire and how well they are doing.
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
To combat these and other issues that can arise due to a lack of training, the development of a training program will wan...
Staff Training McDonald's Staff Training Programme is an on-the-job vocational experience that teaches skills transferable to other industries. All new hires begin their McDonald's experience with an induction into the company. Staff trainers work shoulder-to-shoulder with trainees while they learn the operations skills necessary for running each of the 11 workstations in each restaurant, from the front counter to the grill area. All employees-learn to operate state-of-the-art foodservice equipment, gaining knowledge of McDonald's operational procedures. Step-by-Step manuals and video tapes cover every detail, from how to make a Big Mac, to how to deliver exceptional service to customers.
Training and development are important factors to the success of any organization. Each employee is a valuable asset that can either add to the success a company or contribute to its failure. Training supports and makes possible the development of new skills and knowledge. Offering training for employees at various levels within an organization assist employees develop the necessary skills and proficiency to be successful in their careers as well as prepare for new responsibilities.
...ublic, organizing the staff to promote customer relations. The chef must also operate the kitchen, after all that is his profession. The chef must develop the needs and specifications of the kitchen, choose purveyors, organize delivery schedules,make inventory requirements.