Restaurant Manager Selection Proposal

Fran Larose James Wright, Jr Mengli Xu

Key Duties & KSAOs

Monitor and Manage Kitchen and Front of House Operations Act as contact with Vendors Staffing and Scheduling Customer Service Personnel and Human Resourcing Sales and Marketing

Sources for Potential Candidates

Internal:
Within the Restaurant or Franchise

External:
Institutional Job Fair Job Recruitment Agency Professional Networking Websites

Selection Plan
Candidate Review
Basic Attributes
Pre-Interview- List of 5- Pass/Fail Interview- List of 5- Scored 1-5

Problem and Crisis Management

Describe or simulate 2 scenarios
Scale of 1 to 10

Manager for a week simulation

Have applicant work within the Restaurant for a week doing various tasks
Scale of 1-10

Rationale
Candidate Review
Pass/Fail: Background Check etc. Scored: Responses from recorded interview

Problem and Crisis Management

How candidate responds in a crisis situation

Week Simulation
How candidate uses time management and leadership skills

Anticipated Cutoffs
Test 1
If ANY Pass/Fail are failed, candidate is disqualified Minimum of 20 of 25 ALL ABOVE THIS SCORE PROGRESS

Test 2
Minimum of 15 of 20. TOP 3 CANDIDATES PROGRESS

Test 3
Minimum of 7 of 10

Combination of Results
Overall minimum score 42 out of 55 points. Top score is considered
In the event of tie, employee is determined by subordinate vote.
Majority wins

Sources List
"11-9051.00 - Food Service Managers." 119051.00 - Food Service Managers. N.p., n.d. Web. 7 Nov. 2012. <http://www.onetonline.org/link/summary/11 -9051.00>. "Working Conditions." International Guild of Hospitality & Restaurant Management. N.p., n.d. Web.

Restaurant Manager Selection Proposal

Fran Larose James Wright, Jr Mengli Xu