Pearson BTEC Level 5 HND in Hospitality Management
Executive summery
This assignment aims for analysis of myself for getting assistant manager job at Annalakshmi restaurant, Singapore. It will also cover my resume and letter for job application. Detail of Annalakshmi restaurant has been covered for matching my profile with the requirement of the organization. Finally, conclusion and recommendation with complete the study.
1.Introduction
Annalakshmi restaurant is a famous name in Singapore. For getting associated with famous brand, it is necessary that student should be well prepared for job interview and for that, education qualification as well as carrier objectives would be very helpful. Annalakshmi’s Singapore branch has been selected by the applicant for whom SWOT analysis of self is required. The analysis would help in matching job requirement with quality of applicant. Practising of interview technique would also help in getting the job.
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Strength |
Ø Strong communication skills
Ø Analytical skills Ø Loyal and Hard working
Ø Effective time management |
| Weakness | Ø Search for maximum detail which requires time.
Ø Difficult in saying ‘No’ to some require help. |
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Opportunity |
Ø Ready to learn new things.
Ø Through proper training I could prove myself. Ø Through this assignment, my confidence level will increase. Ø Getting job in future. |
| Threats | Ø Tough competition in the market. |
1.2 C.V Writing
Resume
Navkirandeep Singh
CAREER OBJECTIVE
Seeking a challenging position in a renowned company where I will be able to utilize my skills and customer service experience to maximize the efficiency and help in the growth of the company.
EDUCATION: –
| Class | School /University | Year |
| BTEC HM Level 5 | Dimensions International School Singapore | Perusing |
| 12th | S.G.H.P.S sen.sec.School, Punjab, India. | 2013 |
| 10th | S.G.H.P.S sen.sec.School, Punjab, India. | 2011 |
Key Skills
Good verbal and written communication skills.
Problem solving ability
Optimistic
Hard working and loyal
Personal Details: –
Date of birth 11 August 1994
Gender Male
Citizenship Indian
Marital Status Single
Religion Sikh
Language English, Hindi, Punjabi
Phone no. +6590871574
E-Mail [email protected]
Current address Block 224, Lorong 8, ToaPayoh, Singapore.
1.3 Letter of job application
1 March, 2018
Suresh Krishnan
Senior Restaurant Manager
Sivasanta Group Pvt. Ltd.
20, Havelock Road, Central Square.
Re Application for a Training Opportunity
Dear Mr. Suresh
I am writing this letter for your requirement of Assistant manager. Herewith, I am attaching my CV, copy of my educational qualifications and 2 references.
Below are some of my strength, which you might find suitable for your valued organization. I believe that my experience and education would make me the right candidate for the position. My strengths are-
- Good verbal as well as writing communication skills
- Problem solving skills
- Followed by rationale
- Hard working and man of commitment
- Have Confidant to win the customer
With my Diploma in BTEC, I have learnt about hotel management. I have also learnt the strategies for managing customers as well as staff in a restaurant.
More detail about my personal skills and education are mentioned in attached resume.
Thank you for sparing time from your busy schedule and will be contacting you for this opportunity.
Sincerely,
Navkirandeep Singh
Pre-Interview Preparation
The process of interview is an interactive conversation in which interviewer asks questions to the interviewee for knowing more about him. There are different methods of interview like face to face communication, telephonic interview, panel interview, strength interviews etc. For this particular job, the most suitable interview format is strength interview as through this interviewer can analyse the interviewee for selecting best candidate. In this interview below mentioned questions are usually asked by interviewer-
During the interview
- Tell about yourself? ( For a brief detail of candidate and to analyse the communication skills)
- Your strengths? ( For knowing candidate’s strength)
- Your weakness? ( To defined applicant’s weakness)
- Why we should recruit you? (Justification from candidate’s point of view).
- How you manager stress?
- How will you react in a particular situation?
- What are your future plans?
The replies of interviewee help the interviewer in judging his personality like his/ her strength, weakness, skills (confidence level, nervousness, attitude, personality)
Post Interview Follow up
A Thank you note is sent after the interview
2) The Company – Annalakshmi Restaurant Group
2.1 The history and background of Annalakshmi
Annalakshmi is a chain of pure veg restaurant, operating at international level. The restaurant follows a unique principle humanity trust according to which it encourages others or visitrs to make payment as they find it justifiable. The name ‘Annalakshmi’ has been originated from the Hindu goddess of prosperity and abundance. The world is combination of ‘Anna’ means food and ‘Lakshmi’ means goddess of prosperity. The restaurant belongs to non-profit organisation TFA (Temple of Fine Arts) (Annalakshmi, 2018). The operation was commenced in 1984 in Malaysia, and now spread to Singapore, India and Australia. Annalakshmi Coimbatore branch was commenced in 1989, is active contributors towards charities and promoting fine arts. In the year 2013, Annalakshmi’s Chennai branch has won the Food & Nightlife Award from Times group for best South Indian Restaurant (Annalakshmi, 2018).
2.2 Organizational structure of Annalakshmi
The organisational structure of Annalakshmi has been designed in a way to distribute power for effectively managing global operations. The aim of the organisation is to serve humanity. The earnings are utilised for social cause. The size of staff is kept optimum for smooth functioning.
Organization Chart of a company
2.3 Vision, Mission and core values of restaurant
- Vision
Annalakshmi belies that ‘AthitiDevoBhava’ means that your guest is similar to God (Mecklin, 2015). And all efforts are channelled to serve that God. The vision is to serve humanity.
- Mission
The mission is to satisfy visitors. The organisation was not mean to earn profit and beat the competitors.
- Core Competencies
Annalakshmi restaurant has established itself as a place of vegetarian culture. It provides a pleasing and positive environment and denotes a place free from any type of profit making motive. The organisation also does not charge anything for their service; it is totally upto the person availing the service to make payment as per their wish (Annalakshmi Australia, 2015).
Swami ShatanandSaraswathi popularly known as Swamiji has brought together his disciples for serving in projects like Annalakshmi, SaraswatiMahavidhyalaya, and The Temple of Fine Arts for transforming themselves through selfless service by way of charities an darts. Swamiji was born on 7th April 1934, in a small South Indian village, Thirukovillor. He believes that by performing one’s duties one can attend God (Sankar, 2008). Annalakshmi, the pure vegetarian restaurant is established under Temple of Fine Arts (TFA), which is a cultural and artistic organisation committed to serve the larger society by way of dance, music and arts.
3) Annalakshmi Singapore – The Restaurant
Organization chart of restaurant
3.1 The background of Annalakshmi, Singapore
Annalakshmi follows the ideology of its Guru, Swami ShivanadaSaraswati that to serve God one must serve Mankind. The restaurant is a tribute to its Guru. The restaurant is operated by his disciples. Annalakshmi was opened in Singapore on 8th March 1986 and soon has become a hallmark of vegetarian food attracting people from all parts of world. The Singapore office has extended its branch to Coimbatore and later increased too many branches in India, Singapore and Australia (Phang, 2015).
The Location Map
Address:
20 Havelock Road, #01-04, Central Square
+65 6339 9993
104 Amoy Street, Singapore 069924
Tele No, +65 6223 0809
3.3The layout plan of restaurant
Each restaurant has its own layout plan to serve its customers in an effective manner. The plan is set as per the location, size and restaurant type. The layout plan considers, entrance, exit, kitchen, waiting area, restroom, dining etc. The entire physical layout must be considered before going with the final layout out plan.
- VADAI
- DOSAI
- OOTHAPAM
- DRINKS
- SAVORIES AND PODIS
- EXTRA BITES
- BREADS
- RICE
- ALOO
- PANEER
- DAAL
3.4 The organization chart of the restaurant
4.4 The staff work schedule
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4.5 The Uniforms
5) The training The employees of a restaurant must be properly trained before allowing them to interact with the customers because in restaurant business satisfaction of customers is very crucial for survival as well as growth of business (Srinivasan, 2015). Well trained restaurant staff becomes the marketing face of the restaurant. In normal course, a restaurant must improve its taste as well as introduce new products in its menu. It is also required to train employees to serve food in proper way. The employees must also be trained to handle customer’s complain and queries in proper way. The restaurant must also take care of waiting customers to keep them satisfied.
Development of knowledge as well as skills in employees is crucial part of business. The best way to achieve this is by designing an effective training program for different requirements of employees as well as customers. The staff must be trained to greet customer with positive body language along with smiling face, quickly take the orders from the customers, clean the table fast and quickly respond to customers (Sangeetha, 2015). The knowledge and skills of employees will help them in performing their job in right manner resulting in increased satisfaction level of customers. Effective training programs will increase the analytical skills, problem solving skills, communication skills, decision making skills, interpersonal skills, leadership skills of employees. Along with that, it will also motivate employees to be creative, self-confident, and motivated them to contribute more for the organisation.
On the job training provides a practical exposure to the employees for their professional development. In on the job training program employees were provided with real job situation, where they can develop their skills and knowledge while performing the job. Under this, the manager explains about the resources, layout, equipment required as well as complete work flow of the organisation. Such training provides a quick and practical learning required for performing the job effectively and efficiently (Kryukova and Sokolova, 2014).
The effectiveness of traditional marketing as well as word of mouth publicity has affected because of development of digital technologies (Hoque, 2018). Therefore, restaurants are increasingly involved in opting digital media like website creation, door step delivery, online payment, social media presence, marketing through coupons etc. Annalakshmi restaurant’s SWOT analysis is following:
Though, Annalakshmi restaurant chain has no intention to gain profit as it is a charity organization but it has to work hard to attract visitor. In the market place of Singapore, Annalakshmi has various restaurants to compete with. The key competitor PublicoRistorante, PositanoRisto, Entre-Nous creperie, MTR Restaurant, Komala Vilas Restaurant, MuruganIdli Shop, The Banana Leaf Apolo. These competitors have same food zone i.e. vegetarian and/or south Indian food. So, there must be proper marketing plans as well as promotional strategies which can affect consumers in strong way. On the other hand, Annalakshmi restaurant chain has ‘pay what you want’ facility and best servings which are unique in itself; which are some reasons for which visitors prefer Annalakshmi Restaurant over others.
Annalakshmi restaurant runs various promotional activities to make people aware of the service it offers like marketing on social media, running different contests, online booking facility, sending of emails to masses, online value creation etc. The promotions activities of Annalakshmi are sufficient to cover the Singapore market by attracting both domestic and foreign travellers; while, the online success largely relies on offline performance.
7) Recommendation and Conclusion Recommendation Based on the study, it is suggested that before applying for a job, applicant is require to undertake analysis of own strength and weakness. It is recommended that a detail analysis of the job requirement as well as of the organization must be undertaken before applying for the job. Also, it is recommended that in restaurant business effective training to be provided to staff to help them serve customer in efficient manner. Also, in restaurant business promotional strategies are important for advertising the restaurant. At last, it can be concluded that for getting a job prior preparation is required from applicant’s end, by which he/she could match his / her own qualification and skills with the requirement of the organisation. Also, the principle of Annalakshmi restaurant is unique and its culture of selfless service, not only fulfils financial needs but also spiritual needs.
8. References · AnnalakshmiRestaurent, http://www.annalakshmi.info/overview/ [Assessed on 25 March 2018] · Yogalingam, Serena. “Dance India, Taste India”. Law Gazette. The Law Society of Singapore. Retrieved 28 March 2018. · Restaurant Floor Plans, 2018. HOUSE FLOOR PLANS [Online] Available at: http://www.youthsailingclub.us/restaurant-floor-plans/restaurant-floor-plans-fresh-floor-plan-layout-plans-restaurant-kitchen-designing/ (Accessed: 8th March, 2018). · Kryukova, E.M. and Sokolova, A.P., 2014. Assessment of efficiency of the hotel management by a Russian company. World Applied Sciences Journal, 30(MCTT)), pp.51-54. · Hoque, K., 2013. Human resource management in the hotel industry: Strategy, innovation and performance. UK: Routledge. http://www.astons.com.sg/wp-content/uploads/2017/12/Astons-Specialities-Menu-Web.pdf (Accessed: 24 March, 2018). · Mecklin, John (6 April 2005). “The Karmic Kitchen”. SF Weekly. Retrieved 29 March 2015. · Sankar R.N., Ajith (11 October 2008). “Annalakshmi Foods: Manifesting Attributes of Love, Serve and Give”. GNA Journal of Management and Technology. 3 (1): 138–144. · Sangeetha, P (7 Feb 2013). “Times Food & Nightlife Awards in Chennai”. Times of India: Food Reviews. Times News Network. Retrieved 28 March 2018. · Srinivasan, Pankaja (22 September 2014). “Served with grace”. The Hindu: Metroplus Food. Coimbatore. Retrieved 28 March 2018. · Phang, Llew-Ang (3 December 2014). “Embracing togetherness”. The Malaysian Insider. The Edge Financial Daily. Archived from the original on 2 April 2015. Retrieved 28 March 2018. The non-profit organisation has managed to survive and sustain on its “pay as you wish” concept… · “Annalakshmi Australia: Mission”. Retrieved 28 March 2018. As our concept goes…Eat What You Want, Give What You Feel We Believe in You, We Trust You.
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