[rabih1980]

dear all
can you help me in this Exercise:
Exercise
Job descriptions at red lobster
Red lobster operates over 670 casual dining seafood restaurants in the united states and Canada, employing more than 63000 people. When red lobster developed a new business strategy to focus on value and improve its image, it established a new vision, mission, and goals for the company. The restaurant chain simplified its menu with the highest quality seafood it could offer at mid-range prices, traded its restaurants’ tropical themes for a crisp, clean look with white-shirt-and-black-pants uniforms for its employees, and added northeastern coastal imagery to its menu and website. Executing the new mission and differentiation strategy required hiring fun, hospitality-minded people who shared its values.
Although red lobster had not had any problem hiring restaurant managers, the company felt that the managers it hired did not always reflect red lobster’s strategy, vision, and values. The company also realized that their old job descriptions did not reflect the passion its new strategy needed from its descriptions did not reflect the passion its new strategy needed from its employees.
1- Red lobster asks your opinion of what it should do in writing its job descriptions to improve the fit between its new management hires and its new business strategy.
After articulating its new business strategy of focusing on value and improving the image of its restaurants, red lobster needed to analyze how to best align its management positions with the strategy. It wanted to rewrite its job descriptions to improve the fit between the new managers it was hiring and its new business strategy. To do this, the company began an extensive job and competency analysis project that involved both the red lobster’s executive team and individual restaurant operators. The job analysis team observed people working in the jobs, extensively interviewed managers to identify their priorities and daily activities, and surveyed managers to identify the importance and frequency of the different job responsibilities. The executives helped the team identify not only what it wanted red lobster’s managers to do, but also what they wanted the jobs to become. The executives also wanted a way to make their expectations very clear to potential new hires and hiring managers.
In terms of its job descriptions, red lobster wanted to appeal to job applicants of all ages while emphasizing that it’s a great place to work. Because red lobster is one of the older casual dining restaurant chains, the firm felt that many potential applicants’ images of red lobster were old and dated. Consequently, the company modified its image to create a staffing brand that reflected its new strategy, values, and vision. By rewriting the job descriptions to better capture the company’s brand, the company hoped to recruit employees who better fit its strategy.



In addition to doing job analysis, the team identified what managers do day to day, and then developed a competency model to link those activities with red lobster’s business strategy, values, and vision. Because managers were so involved in the process of ensuring that the firm’s job descriptions were an accurate reflection of the business, they quickly began using them to make their hiring decisions. As a result, red lobster was able to hire one of every six candidates it interviewed. Previously it was able to hire only one of nine. The company attributes this to applicants having a better understanding of the job requirements overall and how well they matched up to them. In addition, managerial turnover fell, which the company attributes to the improved job descriptions and an improved selection process. Red lobster estimates that the reduction In turnover alone has saved the company about 7$ million.
2- Red Lobster’s job analysis project has the aim to make its job descriptions better appeal to its targeted recruits. Your assignment is to first review the Red Lobster job description in Annex 1 and then describe who would find the job description appealing and why. Does your description match Red Lobster’s goals as described in the opening vignette? Next, critique the Red Lobster job description in Annex 1 and suggest ways that it can be further improved so the firm can meet its goals even better.















Annex 1
The Job Description for a red lobster restaurant manager
Role
Be a role model and teacher; create an environment where you and the restaurant crew are living our principles, keeping the promises, and living the non-negotiable by providing leadership to crew members who deliver a great dining experience for our guests by maintaining consistently high standards, modeling a passion for service, and attending to the details.
Responsibilities
- Arrive to work on time and ready to work, neat and well groomed, according to RL (red Lobster) dress and appearance standards.
- Build sales and quest counts through leadership of crew and being involved in the community.
- Maximize sales and profits by teaching, coaching, and upholding sales and service techniques to ensure a great guest experience.
- Clearly communicate priorities concerning restaurant readiness, the menu, and promotions through pre-shift and regularly scheduled monthly departmental meetings with crew.
- Know each crew member’s name and genuinely greet and interact with crew throughout every shift.
- Model ways to delight guests and crew member to deliver an excellent guest experience.
- Proactively handle all crew and guest request or concerns quickly with caring and fairness.
- Maintain consistent staffing levels of well-qualified front of the house and heart of the house crew by using the crew selection process.
- Manage crew performance with clear feedback, recognition, reviews, coach/teach, and discipline.
- Identify and develop crew members for future leadership roles.
- Ensure the restaurant’s appearance and cleanliness meets our guests’ expectations by upholding the highest standards including QA, sanitation levels, and equipment/facilities maintenance.
- Hold yourself and crew accountable for attitude, behavior, results, and RL standards/systems (such as crew appearance, three table stations, service steps).
- Inventories, orders, and maintains sufficient levels of product, small wares, and the tools necessary to provide an excellent experience for our guests.
- Take pride in making food and beverage look and taste great.


Knowledge and Skills
- Learn, live, and teach our compass principles and promises, and RL non negotiable to all crewmates.
- Delegate and get work done through others.
- Learn, teach, and uphold food, beverage and service standards and systems using the RL training system.
- Work well with and communicate with people of different backgrounds, experience levels, and personalities.
- Know the RL menu completely and be able to teach crew members to describe the taste, preparation, ingredients, and prices of all food and beverage items.
- Learn, understand, and use the POS and BOS systems.
- Demonstrate a leadership style that creates a positive working environment and remain calm during stressful and emotional situations.
- Be organized in all areas, for example, in your personnel files, storage areas, side work and scheduling needs.
- Be aware of the laws and RL standards that impact the business.
Basic Requirements
1. Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more,
2. Move throughout the restaurant for extended periods,
3. Move 50 lbs. for distances of up to 10ft.
4. Balance and move up to 25 lbs. for distances of up to 50 ft.
5. Understand and respond to crew members and guests’ requests in a loud environment, and
6. Perform basic math and understand finances and cost management.
Education/Experience Requirements
1. High school equivalency required; college coursework preferred,
2. Previous supervisory and hospitality industry experience preferred,
3. Proficient communication in English,
4. Minimum 21 years of age, and
5. Proven track record of success as a restaurant manager. This description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, effort, or work conditions associated with the job. It is intended to be an accurate reflection of the principal job elements essential for making employment decisions.
Management crew positions, redlobster.com, Red Lobster Seafood Restaurants - Recipes and Live Lobster Delivery. Accessed April 5, 2007.



Annex 2 : The Values of Red Lobster
We Know the Secret to Great Seafood is Quality and Freshness
That’s why we’ve insisted on the finest seafood the sea has to offer since we opened our first restaurant in 1968. Since then, lots of things have changed. But one thing hasn’t – our relentless pursuit of quality and, above all, freshness.
Fresh is in Our Food
Each day, you’ll find an updated selection of fresh fish on our Today’s Fresh Fish menu, not to mention live Maine lobster, freshly baked Cheddar Bay Biscuits™, crisp salads and a host of fresh seafood recipes waiting to be explored.
Fresh is in our Knowledge
No one knows seafood better than we do. As global seafood buyers, we have employees stationed throughout the world who inspect our seafood the moment it comes out of the water. They ensure it meets standards that are second to none. Then, the renowned chefs at our culinary center deliver the fresh expertise that turns it all into something truly special.
Fresh is in Our Dedication
We hold ourselves to the highest standards for service, quality and a welcoming atmosphere. And we’re focused on doing what’s right – for our employees, in our communities and in the world.
Fresh is in Our Commitment
You deserve the freshest food and thinking. So every time you visit one of our seafood restaurants or our online seafood store, you’ll find an uncommon commitment to deliver the best of the sea with fresh energy and fresh ideas that we hope will make you want to come back again and again.

[Curlyben]

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