Managing Business Activities
Every business will need staff of some sort to help maintain the day-to-day running of it. Even if the business is a sole trader it will still need staff i. e. the person who is the sole trader will be considered as staff. For my business, I will need a variety of staff to help keep the business alive. As the business progresses and becomes more well known, I will be looking for more staff of higher quality or training the current staff to higher standards.
If I was to hire the highest quality staff I could find at the start or spend lots of time and money training them, which lose the business a lot of money, and the business will need to retain as much money as it can during the first few months, as the business will still be establishing itself. The business will employ many full-time and part-time staff. The part time staff will be needed when there is a big event on and a lot of custom is expected.
Firstly I will need the bar staff and chefs to get the business under way, the chefs will have to be already trained but training will be provided to all bar staff who require it. I myself will undertake a course in accountancy as this will save money, as I do not have to employ or pay for accountancy work to be done on the businesses behalf. There will be three different types of staff working in the business each earning different wages and working different hours.
The senior staff as they have put more into the business investment wise will be paid a higher salary of i?? 8 per hour working five and a half shifts per week. Giving them a monthly salary of i?? 264 as they have six hours in each shift. The bar staff will b on a lower rate of 6. 50 but will be working more shifts but less hours in each shift compared to the senior staff. Also the business will need to employ bouncers to stop any trouble makers. These will be on i?? 6. 75 a hour working six shifts a week.
Three bouncers will be employed but only two working at any one time. Three bar staff will also be employed with their shifts ranging depending on the night and foreseen custom (big matches etc). All staff will be contracted on either a part time or full time basis depending on the demand, so a greater demand will lead to more bar staff being employed on a full time basis. Obviously all the staff will have to over the age of 18 as it is illegal for people under the age of 18 to serve or consume alcohol.
The cleaners will be contracted from a cleaning company, so the business will not be paying the cleaner directly, instead there will be a contract drawn up between my business and the cleaning business. As I have previously mentioned the chef’s will already need to be trained, taken a chef course at college previous experience is not essential, but the company would want a mix between the experienced and inexperienced, as the inexperienced will generally be young soothe business will be able to train them up to become chefs to the highest calibre which will help improve the businesses appeal to the public.
The head chef will obviously be required to have a vast amount of experience as well as good managerial skills, and good cooking skills. It does not matter if the bar staff have no previous experience as training them will not take much time and also prove to be very inexpensive. The business will recruit its staff by advertisements in papers, and also look for applicants on websites such as www. monstor. co. uk this is quite expensive to advertise on this website, but has a proven track record of acquiring staff for businesses.
All staff as well will be given health and safety training to minimise work place accidents. The employees basically are essential to the business as without them the business will not be able to function due to an overload of work. It is also important to get the right staff in as well, because if somebody who has had no training or experience in the kitchen was trained as a chef then there could be an accident in there, resulting in health and safety checks being carried out by authorities on the business.
Possibly resulting in a fine or closure of the business. Aside from that if the chef is poorly trained then complaints from the customers could be received resulting in a loss of custom, which is directly proportional to the amount of money the business is receiving.
With the physical resources I will not have to spend too much money on refurbishments as the building I am leasing has already recently had a major refurbishment, so the only money I will have to spend on that is to add the personal touches: http://www.booker.co.uk