Hotel Windsor Restaurant Analysis Essay

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Spring Street Restaurant of Hotel Windsor

With the rising growth of hotel business, it is important that the management techniques must include and adopt the changes. In a lot of cities, the business of hotels has been re-built with addition of latest technology (Rutherford & Fallon, 2007). People fond of hotels, and individuals who use hotels on frequent basis, expect high quality for the amount of money that the hotel requires. The various companies within the business understand the different aspects of motivating, training and recruiting the staff to make sure that the customers receive the best service from them. The business of hotels is difficult in the sense that they cannot easily achieve something different and unique that would give them an advantage over their competitors. Thus, the success of a hotel business is highly based on personal interactions and engagement of the employees with the customers to take a hotel into the top ranks (Kandampully, 2002).

Department Analysis

At the recent World Travel Awards, the Hotel Windsor, a five-star hotel in Melbourne, Australia, won the award of 'Leading Hotel' due to its excellent service, and to an elegant and classic setting. The hotel is located in the hub of the city, opposite Treasury Gardens and the Victoria Parliament, and next to the Princess Theatre. The 111 Spring Street restaurant of the hotel, open to customers for breakfast, tea and dinner, provides the customers with the best experience of dining (The Hotel Windsor Melbourne, 2015).

The hotel focuses on providing high quality products to the customer; each aspect of meal preparation is worked on properly to match the exact order of the customer. The policy of the restaurant is to offer customers a professional and prompt response to any questions or concerns; to utilize and solicit the feedback of the customer(s) to improve their weaknesses; to create a strong loyalty for the brand; and to promote, train and communicate high standards to the team of the hotel (Cairncross et al., 2008).

Restaurant Managers

The duties of restaurant managers in the 111 Spring Street Restaurant includes estimating the amount of beverage and food that would be needed, placing orders with the suppliers, checking fresh food deliveries, ordering silverware, dishes, and cleaning products. They also schedule services, receipts and cash when the day ends. Supervision of the dining, and kitchen; monitoring the actions of the customers and staff, obeying liquor laws are also some of the duties fulfilled by the manager of 111 Spring Street Restaurant (Duties of a Restaurant Manager, 2015).

Beverage Manager

The beverage manager schedules, controls, trains, and hires the bar staff; coordinates with other departments such as room service, catering, banquets, etc. that require services of beverages. The beverage manager of 111 Spring Street Restaurant also makes sure that his or her department fulfils and follows the state and federal rules and regulations (Rutherford & Fallon, 2007).

Head Chef

The duty of the head chef in 111 Spring Street Restaurant is to effectively compete within the food and beverage market, and to monitor activities of kitchen and dining production. They also create signature dishes, and train their staff to make their own quality entrees, and to operate effectively in the kitchen (Rutherford & Fallon, 2007). The head chef also motivates the other chefs and staff to operate smoothly, to create new dishes, and to satisfy the customers with excellent taste and creativity.

Head Waiter

The head waiter of 111 Spring Street Restaurant of Hotel Windsor prepares the chart of duties; overlooks the staffing, cleaning and Mise-en-place. He or she also receives the guests and take orders. The head waiter also fulfils the duties of any staff member whenever required (Food and Beverage Service, 2008)

Reception Waiter

The reception waiter accepts bookings for the restaurant and keeps the diary updated. he/she is responsible for reserving the tables and taking the guests to their particular reservations.

Waiters

The waiters of the 111 Spring Street Restaurant serve beverages and foods as ordered by the customers, and perform duties of the head waiter if he is not on duty or busy. They also know about different beverages and foods on the menu, so that they can answer any questions from the guests (Food and Beverage Service, 2008)

Wine Waiter

The duties of the wine waiters in 111 Spring Street Restaurant includes taking orders from the guests and serving them during their meals. Appropriate training is necessary so the wine waiter knows which wine would go with the food. The wine waiter is also a good sales person who knows the laws of the state regarding liquor (Food and Beverage Service, 2008).

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Key Internal and External Relationships

In a general manner, customers choose service and quality over money for the luxury that they want once they enter the hotel. Recently, it is becoming common for customers to demand a duo in terms of discount and luxury, for example, expensive accommodations along with luxury dining. In the management level of Hotel Windsor, the complex demands of customers require complete information on various topics. This means that the hotel would require financial management, intercultural management, corporate management, as well as the various skills and competencies. For the hotel industry of the 2000's, customers show concerns regarding health, climate, and environmental issues; however, service, wellness, luxury, comfort, and convenience remain a primary focus (Canina & Carvell, 2007).

Relationship between Restaurant Department and Sales and Marketing Department

It is essential that the different departments of the hotel coordinate and communicate with each other. The sales department of the hotel ensures that they are generating high revenues, along with the knowledge that their decisions are affecting the profits of the hotel. When creating the budget of the Hotel Windsor, the sales department makes sure that their needs and orders are according to the seasons so that the customers satisfaction is fulfilled (Rutherford & Fallon, 2007).

The 111 Spring Street Restaurant's food and beverage department must know the amount of customers to expect on a daily basis. This impacts food orders, of both volume and type, and will be indicated on reports concerning restaurant guest count, scheduling, ordering of food and beverages. The sales department may utilize such information to suggest 'specials' when a large group of guests is anticipated, or may let the restaurant staff know if there will be unusual guest requirements. If the restaurant has a unique serving from one of the chefs, this can be used to generate maximum revenue, along with making sure that the customers are satisfied (Rutherford & Fallon, 2007).

Relationship between Human Resource Department and Restaurant Department

The coordination between human resource department and restaurant department is highly linked because the HR department has to ensure that they are above their competitors (Siguaw & Enz, 1999; Waller, 1996). The market demands increase by days and the high performance or teams, management and work of the restaurant department is overseen effectively in the 111 Spring Street Restaurant (Anastassova & Purcell, 1995; Huselid & Becker, 1996; Cho, Woods, Jang & Erdem, 2006; Murphy & Olsen, 2008). Both the departments are directly linked because the HR practices of the restaurant have a direct impact on the performance of food and beverage like increased staff productivity, rate of turnover, increased margin of profit etc.

Management Competencies

The department of functions of the Hotel Windsor's 111 Spring Street Restaurant is managed by the General Manager who makes sure that the standard of the products and quality is ensured for the profitability of the restaurant. All of these aims are achieved by a team of individuals who make standardized decisions, including instilling pride and accountability among the staff. Other responsibilities of the manager include ensuring concurrence with federal, state and local legalization, carrying out an ethical business, executing the systems, policies, procedures and programs of the company, and managing the operations.

In order to perform successfully, it is important for the manager to be able perform every important duty that an employee has to perform, at least in a satisfactory way. The restaurant of Hotel Windsor demands an impactful operation, an increased usage of digital and online solution in logistics, customer service and administration. In different levels, the staff of the restaurant is skilled minimally in utilization of communication technology and information. It can also be said that the new job opportunities of communication technology will also emerge (Oxford Research, 2009; Papa John's International 2009; Fields, 2007).

Different competencies involve attitudes, behaviours, personal characteristics and work habits. This also shows how the employees achieve their job duties and responsibilities. Many different factors for management are included. The first factor is to pay attention to every detail. The management of the hotel must be able to form guidelines and procedures accurately; to accomplish different tasks despite the interruptions and deadlines; focus on the different details to maintain and organize the records; to give proper attention to the surroundings; to monitor the technical and process equipment. A lot of the restaurants in the hotels are open….....

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