HRM Case study: role and job analysis
Job Description at Red Lobster (Phillip – Gully 2009)
Red Lobster operates over 670 casual-dining seafood restaurants in the US and Canada, employing more than 63,000 people. When Red Lobster developed a new business strategy to focus on value and improve its image, it established a new vision, mission, and goals for the company. The restaurant chain simplified its menu with the highest-quality seafood it could offer at mid-range prices, traded its restaurants’ tropical themes for a crisp, clean look with white-shirt-and-black-pants uniforms for its employees, and added Northeastern coastal imagery to its menu and Web-site. Executing the new ...view middle of the document...
|Culinary Manager |
|Run a kitchen where seafood meets creativity meets plate. Select, hire, train and supervise the culinary staff. Manage day-to-day shifts, food inventories, labor and sanitation. Keep|
|all equipment in shipshape. And help every employee provide guests with top-quality food that's always perfectly prepared and presented. |
|Service Manager |
|Supervise the team that's serving up smiles. Select, hire, train and manage all servers. Oversee day-to-day shifts, labor, guest services and sanitation. Build check averages and |
|guest counts to support sales. Most important of all: build relationships with guests. |
|General Manager |
|Demonstrate leadership and expertise in all of the above and be considered for a general manager position. Responsible for all restaurant operations, including managing an average |
|$3.8 million in annual sales, GMs oversee three to four specialty managers and greater than 75 employees. |
|Physical Requirements |
|Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more, 2) move throughout the...