Organizational Structure and Description of Departments in Parkview Restaurant

Human Resources Department:

- Interview

- Labor hire

- Discipline

- Termination of contract

copper

- Benefits

- Labor law

- Training

Materials:

- Purchase of goods and equipment

- Provide full and timely equipment

Front office department:

- Estimate the number of guests.

- Statistics of food bills

guest

Parkview Restaurant

Accounting Department:

- Salary

- Bill

- Inventory

Technical department

technique:

- Check damage and repair reports

- Maintenance of electrical systems and machinery

Sales & Marketing Department:

- Report on the status of party reservations.

- Exchange guest and meeting room status.

- Love you especially

important guest

Housekeeping Department:

- Number of towels and napkins needed.

- Change dirty towels with clean ones.

- Receive and deliver forgotten items.

Protection:

- Safety and fire prevention

- Permit to bring goods to the hotel

- Key

Diagram 2.2 Relationship between Parkview restaurant and other departments in New World Saigon Hotel

(Source: provided by Parkview restaurant)

Comment:

It can be seen that Parkview restaurant is not only related to a few departments in New World Saigon Hotel but Parkview restaurant is related to all large and small departments in the hotel. The departments all have important influences on each other, the links are always linked together, so if only one department is interrupted, the other departments will also be interrupted. Therefore, Parkview restaurant and the departments must always cooperate together to create a New World Saigon Hotel that is strong in quantity and quality.

2.7 Organizational structure and description of departments in Parkview restaurant

2.7.1 Organizational structure in Parkview restaurant

Parkview restaurant has a total staff of 54 employees including managers, full-time employees and seasonal employees.

The restaurant is headed by Restaurant Manager – Mr. Nguyen Phuoc Tung. He has been taking over and monitoring the restaurant’s operations since June 2016.

Next are 3 support supervisors (Supervisors), including 2 restaurant supervisors (Restaurant Supervisor) Ms. Pham Thi Thuan, Ms. Nguyen Thi Hong Yen and 1 in-room dining supervisor (In Room Dining Supervisor) Mr. Tran The Hien.

The restaurant has 3 shift leaders: 2 shift leaders in charge of the restaurant are Mr. Tran Du Hien and Nguyen Hoang Tu and 1 shift leader in charge of the Saigon Bakery Company store is Ms. Tran Minh Ha. The supervisory and shift leaders are people with over 5 years of experience at New World Saigon Hotel, some of whom have been with the hotel since its establishment.

Below are 24 official employees, 23 seasonal employees, and interns. Most of the seasonal employees are first and second year students of universities and colleges specializing in tourism - restaurants - hotels in the Ho Chi Minh City area, so basically the seasonal employees know more or less the theory of restaurant operations. Even though they are just seasonal employees, each seasonal employee will be aware of how their work will affect them because this is an international 5-star environment. It can be said that the seasonal staff in the restaurant accounts for nearly one

half of the restaurant staff, this can be considered the main team of Parkview restaurant.

 Labor structure by gender

STT

TITLE	QUANTITY	SEX
TITLE	QUANTITY	FEMALE	TT (%)	MALE	TT (%)
1	Restaurant management	1	1	0	1	100
2	Restaurant GS	3	2	66.7	1	33.3
3	Shift Leader	3	1	33.3	2	66.7
4	Official staff	24	12	50.0	12	50.0
5	Seasonal employee	23	17	73.9	6	26.1
6	Total	54	33	61.1	21	38.9

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Table 2.3 Gender structure of labor at Parkview restaurant

(Source: Provided by New World Saigon Hotel's Human Resources Department)

Comment:

Through the table, we can see that the number of employees at Parkview restaurant is relatively large, just behind the Banquet department. And the ratio between male and female employees among official employees is even, but the difference between seasonal employees is quite clear, the number of male employees is only one-third of the number of female employees.

Advantages: In general, in the working environment, there are always more female employees than male employees. Because women work carefully, quickly, and diligently. However, this job requires good health and work pressure, so it is more suitable for men.

Hard:

- For a restaurant in a 5-star hotel, there must be an assistant manager to act as a bridge between the supervisor and the manager, so the restaurant needs to recruit an additional assistant to make the restaurant's staff structure reasonable and work arrangement easier.

- For female employees during maternity leave, it will affect their work. Therefore, the restaurant must recruit more employees or arrange others, affecting the shift schedule of the hotel employees, with the number of

The number of staff in the hotel, with the number of staff in the restaurant is still not enough to serve customers during the peak season so the restaurant needs to recruit more staff. Stop recruiting female staff, instead recruit more male staff.

Labor structure by professional level

STT

Title	SL	University		College		Intermediate		Foreign language
Title	SL	SL	TT (%)	SL	TT (%)	SL	TT (%)	CC	TT (%)
1	Restaurant management	1	1	100	0	0	0	0	IELTS	100
2	Restaurant GS	3	3	100	0	0	0	0	B	100
3	Shift Leader	3	1	33.3	2	66.7	0	0	B	100
4	Official staff	24	15	62.5	8	33.3	1	4.2	B	100
5	Seasonal employee	23	19	82.6	4	17.4	0	0	B	100
6	Total	54	39	72.2	14	25.9	1	1.9	54	100

Table 2.4 Labor structure by professional level at Parkview restaurant

(Source: Provided by New World Saigon Hotel's Human Resources Department)

Comment:

Through the table above, we can see that the management level and staff at Parkview restaurant are mostly university graduates, which shows that the expertise in the restaurant is relatively good, so the quality of service management at the restaurant is relatively good, the foreign language communication ability of the staff in the restaurant is relatively good. However, considering that although the level of education is high, the table also shows that the main staff of the restaurant are seasonal employees who are still students, so their experience in handling situations will be lacking, and they need to improve their skills and expertise to serve customers in the best way.

2.7.2 Departments in Parkview restaurant

Saigon Bakery Company

Specializing in serving dishes and selling products from the bakery: bakery, sandwich, birthday cake, cheese cake, chocolate... and alcoholic and non-alcoholic drinks such as

Wine, cocktails, coffee, smoothies, juices… are sources of revenue not only for the restaurant but also for the Food and Beverage department.

As presented, SBCo store. Managed by Ms. Tran Minh Ha, under her are 2 official employees: Lam Vu My Dung, Truong Ngoc My and 1 official seasonal employee Nguyen Thien Kim.

Restaurant Receptionist (Hostess)

The main tasks are to welcome guests, guide them to use the service, sell service vouchers and take reservations, choose tables and invite guests to sit, and finally see them off.

The official staff also responsible for the hostess team is Ms. To Thi Thuy Trang, followed by 3 official seasonal staff: Nguyen Thi My Chi, Danh Thi Kieu Thien Khoa, Nguyen Thi Hue.

Restaurant Cashier

The main task is to check and pay bills after customers call to pay, summarize the day's revenue and assist the hostess in leading customers into the restaurant.

Including 3 official employees, in which Ms. Vo Thi Bach Mai will be the main person responsible for the cashier team, followed by 2 Ms. Huynh Kim Vui and Chau Thi Ngoc Thanh.

Restaurant service (Server)

The main task of the service team is to prepare tools for the service process during the shift, serve customers while they enjoy the restaurant, order dishes, serve dishes, interact with customers...

Currently, the service team has 8 official employees, 2 official seasonal employees with the support of seasonal employees, responsible for the morning shift is Mr. Nguyen Huu Khoa, the evening shift is Ms. Nguyen Thi Truc Uyen. The rest are brothers and sisters who take turns to change shifts including Hoang Thi Cam Van, Lam Thi Cam Van, Vu Duc Huy, Dang Le Anh Tai, Nguyen Ngoc Phuong Tram, Huynh Kim Nghia. The two official seasonal employees are Trinh The Kiet (specializing in Buffet support), Nguyen Le Phuong Trinh.

Bartender

The main function is to prepare and serve alcoholic and non-alcoholic beverages, including cocktails, beer, wines, soft drinks and coffee and to take orders for the restaurant.

Including 3 official employees with many years of experience, headed by Mr. Nguyen Ngoc Son, followed by 2 Ms. Duong Thi Thanh and Ms. Nguyen Thi Bao Tu.

In Room Dining

Specialized service - room service for guests.

Including 7 male official employees, 1 seasonal employee. The main person responsible for the official employees is Mr. Nguyen Anh Kim. Next are Mr. Nguyen Van Nga, Nguyen Duc Tho, Phan Kim Dinh, Vu Dinh Han, Le Duc Hong Phuc, Ngo Quoc Hien and the remaining is Le Do Gia Huan, seasonal employee.

The current workforce supporting the restaurant is 17 seasonal employees: Nguyen Phuong Huy, Le Hoang Thien Anh, Nguyen Phi Hoang, Le Thi Duong, Tran Hoang Duong, Truong Phan Thi, Tran Minh Thu, Do Nguyen Quynh Nhu, Tang Thi Nhu Phuong, Phan Thu Trang, Ho Thi Hong Lan, Nguyen Thuy Hoang Lien, Vo Ngoc Lan Tram, Nguyen Thi Diem Huong, La Ngoc Nhi, Do Thi Phuong Giao.

At Parkview restaurant, staff is divided into 2 main shifts:

 Morning shift (M shift): 6:00 – 14:48 (there is also M1 shift: 5:00 – 13:48, for staff preparing buffet or staff coming in early to support preparing to serve the breakfast buffet and on special days, days of spraying insecticide,...).

 Afternoon shift (shift A): 14:30 – 23:18

1 shift includes: 1 Assistant Manager, 1 Supervisor, 1 Shift Leader, 1

Hostess, 1 Cashier, 1 Main SBCo, 1 Bartander, 1 SBCo waiter/waitress, 3 - 6 Parkview waiter/waitress, 1 Buffet setup.

4 Hostess

Restaurant Supervisor 1

Shift Leader 1

3 Cashier

1 Park view Manager

1 SBCo.

Shift Leader

3 Saigon Bakery Company

Restaurant Supervisor 2

Shift Leader 2

10 Server

17 Casual Wear

Bartender

1 In Room Dining Supervisor

8 In Room

Dining

Diagram 2.3 Organizational chart of personnel and departments in Parkview restaurant

(Source: Parkview Restaurant)

Comment:

Through the diagram, it can be seen that the Parkview restaurant's staff structure is quite tight but still lacks an assistant restaurant manager to represent the manager in communicating information to subordinates. Almost every small department has at least 3 official employees who take turns taking on the main responsibility. So it can be said that the Parkview restaurant's staff situation up to this point is stable, not too much causing excess staff, costing too much and not too little causing a shortage of staff. The restaurant should maintain this number and recruit an additional position of assistant restaurant manager.

2.8 Recent business performance of Parkview restaurant

2.8.1 Programs applied at Parkview restaurant in the past

To increase revenue for the restaurant as well as the Food and Beverage department, Parkview restaurant always has monthly product promotion programs to create liveliness and avoid feeling repetitive and boring.

In particular, there are some special Sunday Brunch programs that coincide with holidays such as:

 To celebrate International Women's Day 08/03, the restaurant organized flower giving for female guests using the restaurant's dining services.

 To celebrate Easter Day (April 16), the restaurant organized a game of finding eggs and giving gifts and invited singer Thao Trang and her son Alex to attend Easter Brunch with attractive songs.

 To celebrate the Liberation Day of the South April 30 and International Labor Day May 1, the restaurant has a promotion policy of Buffet for only 950,000/person.

 To celebrate Mother's Day, May 14, the restaurant has prepared fresh flower bouquets for beloved mothers, and has a promotion for customers using the Epicure Club card with a table of more than 4 people (excluding children under 5 years old), the mother will not be charged, creating a background for the whole family to take pictures to keep memories, and even more preferential is a 5-minute massage with the professional health care staff of New World Saigon Hotel.

 To celebrate Father's Day on June 18, instead of bouquets of flowers, the restaurant surprised fathers on this special day by sending bottles of Whiskey as souvenirs, as well as Mother's Day, with a promotion for customers using the Epicure Club card with a table of more than 4 people (excluding children under 5 years old), the father will not be charged, a background will be created for the whole family to take pictures to keep memories, a 5-minute massage with the professional health care staff of New World Saigon Hotel, and a springboard design for the whole family to play after the meal.

Some price policies applied at the restaurant (prices do not include VAT and service charges):

For Sunday Brunch:

Sunday Brunch 1,200,000: Buffet does not include drinks.