Roles and Responsibilities of team members
It is important to define the roles and responsibilities within the team to enable you to more
effectively manage the business.
By defining roles within a company, it ensures that every employee knows what is expected of
them and that all tasks within the business are covered in order to operate.
Every employee must know who they need to report to, the level of authority they require to
make decisions and what their responsibility’s and expectations are.
As Elior are apart of the catering industry the roles in order to run our unit are
1. General Manager – Responsible for overseeing all the restaurants operations including
Hiring and Firing staff, purchasing food, supplies and equipment, Dealing with suppliers
and vendors, Administrative tasks such as business accounts, paperwork and payroll.
2. Supervisor- Responsible in supporting general manager with tasks such as stock take,
ensuring support in the running of the business, keeping staff informed of management
decisions made, cover administrative tasks when general manager is on leave, liaising
between staff and management, provide guidance, support and identify developments.
3. Head chef- Kitchen manager the person in charge of the kitchen and responsible for all
aspects of food production, menu planning, purchasing and costings.
4. Sous chef-Second in command within the kitchen, responsible for assisting head chef in
running of the kitchen and stepping up to cover head chef on leave.
5. General assistant-Responsible for general kitchen duties ie washing up, till operation,
Basic food preparation, serving of meals and hot beverages, filling and cleaning of onsite
vending machines.
, Level of staffing resources required to meet customers needs and business objectives
It is important to ensure that staff positions are filled with staff that carry the right skills to
achieve the company objectives. Maintaining the right staffing levels to operate the unit and
keep within budget.
Staff levels refers to having the right people in the right place at the right time. It’s not just a
matter of having enough staff but ensuring that they have suitable knowledge, skill and
experience to operate safely.
Staffing requirements can change seasonally, as a company grows and inline with changes in
technology also temporary help may need to be budgeted in for times of busy periods.
Staffing levels can be determined by assessing the workload, if understaffed staff will be
Stressed by high workload
Work may not get done
Customers can become unhappy due to lack of service
The business can end up with a high overtime bill.
If you are overstaffed it can
Lead to the business running inefficiently
Cause loss of profit
Cause Staff members to become complacent
Knowing how many staff you need is vital it will allow you to make better decisions to justify
them.
The types of situations which can change staffing levels within our unit are
Annual leave
Sickness cover
Increased workload for speciality functions
Seasonal changes i.e. Christmas, summer
School holidays
It is important to define the roles and responsibilities within the team to enable you to more
effectively manage the business.
By defining roles within a company, it ensures that every employee knows what is expected of
them and that all tasks within the business are covered in order to operate.
Every employee must know who they need to report to, the level of authority they require to
make decisions and what their responsibility’s and expectations are.
As Elior are apart of the catering industry the roles in order to run our unit are
1. General Manager – Responsible for overseeing all the restaurants operations including
Hiring and Firing staff, purchasing food, supplies and equipment, Dealing with suppliers
and vendors, Administrative tasks such as business accounts, paperwork and payroll.
2. Supervisor- Responsible in supporting general manager with tasks such as stock take,
ensuring support in the running of the business, keeping staff informed of management
decisions made, cover administrative tasks when general manager is on leave, liaising
between staff and management, provide guidance, support and identify developments.
3. Head chef- Kitchen manager the person in charge of the kitchen and responsible for all
aspects of food production, menu planning, purchasing and costings.
4. Sous chef-Second in command within the kitchen, responsible for assisting head chef in
running of the kitchen and stepping up to cover head chef on leave.
5. General assistant-Responsible for general kitchen duties ie washing up, till operation,
Basic food preparation, serving of meals and hot beverages, filling and cleaning of onsite
vending machines.
, Level of staffing resources required to meet customers needs and business objectives
It is important to ensure that staff positions are filled with staff that carry the right skills to
achieve the company objectives. Maintaining the right staffing levels to operate the unit and
keep within budget.
Staff levels refers to having the right people in the right place at the right time. It’s not just a
matter of having enough staff but ensuring that they have suitable knowledge, skill and
experience to operate safely.
Staffing requirements can change seasonally, as a company grows and inline with changes in
technology also temporary help may need to be budgeted in for times of busy periods.
Staffing levels can be determined by assessing the workload, if understaffed staff will be
Stressed by high workload
Work may not get done
Customers can become unhappy due to lack of service
The business can end up with a high overtime bill.
If you are overstaffed it can
Lead to the business running inefficiently
Cause loss of profit
Cause Staff members to become complacent
Knowing how many staff you need is vital it will allow you to make better decisions to justify
them.
The types of situations which can change staffing levels within our unit are
Annual leave
Sickness cover
Increased workload for speciality functions
Seasonal changes i.e. Christmas, summer
School holidays
