When you need to orient new employees to what their jobs entail, don’t start by hauling out operations and procedures manuals. Instead, use the job description which already contains an outline of what an employee needs to know.
“Here’s this, and by the way, here’s that. And, oh yes, don’t forget this.” Amidst a deluge of disorganized information, most folks just aren’t going to remember what they need to know. Job descriptions organize the orientation process and eliminate haphazardness.
Still, a job description that only lists tasks and duties misses an important organizing feature: Why this information is important?
A Results-Oriented Job Description clarifies the result that must be accomplished by performing the tasks and duties, and provides an umbrella under which the tasks and duties make more sense.
The following Job Orientation Guide is arranged as a checklist, and includes a place to identify organization standards and procedures for each job requirement.
Job Orientation Guide A guide for the specific way job responsibilities are accomplished according to organization standards and procedures.
WAITER-WAITRESS 1. PREPARES TABLES FOR DINING by cleaning and covering tables; Organization standards and procedures:
______________________________________________________________________
setting utensils, napkins, decorations, condiments, candles, and service plates.
Organization standards and procedures:
______________________________________________________________________
2. HELPS DINERS SELECT FOOD AND BEVERAGES by presenting menu; Organization standards and procedures:
______________________________________________________________________
suggesting courses; Organization standards and procedures:
______________________________________________________________________
explaining daily specials; Organization standards and procedures:
______________________________________________________________________
answering food preparation questions; Organization standards and procedures:
______________________________________________________________________
offering beverages; Organization standards and procedures:
______________________________________________________________________
identifying appropriate wines.
Organization standards and procedures:
______________________________________________________________________
3. TRANSMITS ORDERS TO KITCHEN AND BAR by recording diners’ choices; Organization standards and procedures:
______________________________________________________________________
identifying diners’ special dietary needs and requests; Organization standards and procedures:
______________________________________________________________________
noting timing of meal progression.
Organization standards and procedures:
______________________________________________________________________
4. SERVES FOOD AND DRINKS by picking-up and delivering items from bar, kitchen, and service areas.
Organization standards and procedures:
______________________________________________________________________
5. MAINTAINS DINING EXPERIENCE by inquiring of needs; removing courses as completed; Organization standards and procedures:
______________________________________________________________________
replenishing utensils; Organization standards and procedures:
______________________________________________________________________
refilling water glasses; Organization standards and procedures:
______________________________________________________________________
being alert to spills or other special needs.
Organization standards and procedures:
______________________________________________________________________
6. CONCLUDES DINING EXPERIENCE by acknowledging choice of restaurant; Organization standards and procedures:
______________________________________________________________________
inviting diners to return.
Organization standards and procedures:
______________________________________________________________________
7. OBTAINS DINING REVENUES by totaling charges; Organization standards and procedures:
______________________________________________________________________
issuing bill; Organization standards and procedures:
______________________________________________________________________
accepting payment; Organization standards and procedures:
______________________________________________________________________
returning change or credit card.
Organization standards and procedures:
______________________________________________________________________
8. PROTECTS RESTAURANT AND DINERS by adhering to sanitation, safety, and alcohol beverage control policies.
Organization standards and procedures:
______________________________________________________________________
9. IMPROVES WAITER/WAITRESS JOB KNOWLEDGE by attending training sessions; Organization standards and procedures:
______________________________________________________________________
reading technical publications.
Organization standards and procedures:
______________________________________________________________________
10. CONTRIBUTES TO FOOD SERVICE AND RESTAURANT SUCCESS
welcoming related, different, and new requests Organization standards and procedures:
______________________________________________________________________
helping others accomplish job results Organization standards and procedures:
______________________________________________________________________
Orienting New Employees: More Powerful with a Results-Oriented Job Description - To learn more about this author, visit Roger Plachy's Website.
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Roger Plachy
(Visit Roger's Website)
Roger Plachy and Sandy Plachy are a
husband-wife human resources management
consulting team.
Their interest in results-oriented
thinking and managing employee performance
led them to establish the Job Results
Management Institute, and to create the
Results-Oriented Job Description. At www.jrmi.com they
offer the world’s largest database of
results-oriented job descriptions.
They have also responded to management’s
need to keep employment actions centered
on job requirements instead of
personality, creating management forms
tailored to each job description, for
interviewing, orienting, training, and
appraising performance.
Free family job descriptions on their site
bring a results-orientation to non-work
aspects of life.
Roger and Sandy consult with all types of
organizations worldwide, and are authors
of the books, Results-Oriented Job
Descriptions, More Results-Oriented Job
Descriptions, Performance Management, and
Building a Fair Pay Program. Roger also
wrote: When I Lead, Why Don’t They Follow?
At
www.results-orientedthinking.com, they
offer commentary about their
results-oriented management approach.
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