People Management in Restaurant Businesses

People Management in Restaurant Businesses

Managing People is Like Managing a Business

If you manage them well the people will thrive!

Makro HoReCa Academy will help restaurant owners

learn about professional employee management, an issue some entrepreneurs might overlook.

This online course is suitable for new restaurateurs.

The course will provide employee management techniques covering recruitment of appropriate employees for the restaurant, determining how many employees the restaurant needs, where suitable people can be found for the restaurant, what employees want in addition to salaries, the differences between service charge and incentives, the harm from fining employees, and employee and promotion system management. All of these are important things that restaurant owners must know about!

Lesson Content

Chapter 1 – Managing People is Like Managing a Business

– What does “managing people is like managing a business” mean?

– Advice for Restaurant Entrepreneurs

Chapter 2 – How Many Employees Should Your Restaurant Have?

– The Factors Involved in Properly Recruiting Employees for Your Restaurant

Business Model of Restaurant and Beverage Businesses

Work Stations by Restaurant Model

Calculating the Number of Employees

Labor Expenses

Chapter 3 – Where Do You Find People? How Do You Choose People?

– Specifying the Employee Qualifications We Want

– Sources or Media to Use in Recruiting Job Applicants

– Interview Topics to Use

– Good Recruiting Methods to Use

Chapter 4 – Aside from Salaries, What Else Do Employees Want?

– Benefits

– Praise, Supervisor-Subordinate Relationships

– Keeping Promises

– Peace of Mind and Treatment of Each Other

– Good Work Equipment Promotes Work Effectiveness

– Developing Employee Potential

– How to Get Answers from Employees about What They Want

Chapter 5 – What’s the Difference between a Service Charge and an Incentive?

– Service Charge
Meaning of Service Charge

– Incentive

Meaning of Incentive

– Difference between Service Charge and Incentive

Chapter 6 – Deducting from Employee Pay for Errors is a Mistake

– Frequent Examples

– Impacts

– Feelings of Employees Who Are Fined

– Understanding Labor Laws

– Better Ways Than Fines

Chapter 7 – Equal Treatment of Employees

– Frequent Examples of Problems between Old and New Employees

– Solutions to These Problems

– Taking Care of New and Old Employees So They Can Work with Equal Effectiveness

– Secrets on Personnel Management for Maximum Effectiveness

Instructor

Ajarn Peerapat Kongthong

Manager, Human Resources Department, with over 30 years of experience in restaurant and beverage businesses with McDonald’s in Thailand, Hot Pot, Manee Me More, CP Fresh Mart, and Chester Grill and currently working in a coffee shop business with Peaberry.