Human resource management analysis and countermeasures about restaurant waiter I worked in a restraunt in China before I came to the United States. So I want to write some words about human resource management about restaurant waiter. With the development of economy, service industry has become the dominant industry in China, the number of waiter in catering enterprises grows increasingly. Restaurant industry is a labor-intensive service industry.It is very important for managers to manage waiters, but in reality, management concepts about restaurant waiter are backward, lack of scientific nature and don't pay attention to the incentive effect of restaurant waiter. Therefore, how to improve the level of human resource management for restaurant waiter from the perspective of modern human resources management is a worth considering question for us. characteristic of restaurant waiter in China
1. Most of waiters are young, generally come from the countryside. Due to the general requirements for catering industry about ages are not more than 25 years old, so waiters’ age is generally in their late teens or early 20 s. Currently, restaurant waiter usually was born around the year 1990, people who was born in city has lower income pressure than people who was born in countryside, most of people who was born in city are reluctant to engage in the waiter's work, so most waiters are generally from poor areas, young people in these areas drop out of high school and did not to go to college, the first choice about working for those parts of people is service industry. 2. Their degree is low, the overall quality is not high. According to social human resources related survey data, restaurant waiter with junior high school degree or below accounted for about 24% of the total; waiter with high school education accounted for about 71% of the total; waiter with college degree (including education degree)accounted for about 4. 66% of the total; waiter with Bachelor's degree accounted for only about 0. 34% of the total number. Why can that happened? On the one hand, people are affected by troditional cultural concept in our country, a lot of people with bachelor's degree are ashamed to engaged in the waiter, general work in catering enterprises for them are management; on the other hand, physical labor is the all requirement, most of the employees feel good while they have low degree. 3. According to statistics,the difference in proportion between men and women about currently catering staff is huge, the waiter ratio for men and women is 1:3.7. There are two mainly reasons caused gender difference.One is that we do think women are more attentive and thoughtful, the other is that customers get used to being served by waitress. status of human resource management for restaurant waiter
Management concepts about restaurant waiter are backward, lack of scientific nature and don't pay attention to the incentive effect of restaurant waiter and don't pay attention to the training for waiters. compared to human resource managers in other industry,most human resource managers in modern catering enterprises have a lower degree, do not have or less human resources management professional knowledge and skills. Usually human resource managers in catering enterprises master the knowledge and skills in the management process of the past, management idea has certain limitations and is relatively backward. Most of the human resource managers think catering workers in the labor market is endless and limitless reserve, even if the employee turnover rate is very high they also don't pay more attention to the training of practitioners, they even think that employee training is a waste of resources. Even if some catering enterprises train employees, most of training are simple product knowledge and service skills which is difficult to meet the needs of enterprises and staff development. 1.The waiter has a high quit rate. According to the report, restaurant...
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