Reference no: EM132970907
Assessment Task 3 - Case Study
You will be writing a performance development plan for the staff member below, you will need to use the template given to you to complete question 2 m and you will need to hand the completed assignment in when completed.
You must accurately reference all of your external sources of information
Scenario
You are the manager at a popular Indonesian restaurant Surabaya Supreme, which is in Manly. The restaurant seats 120 customers and has 15 full and part time staff members. One of your waiters, Mario has worked at the restaurant for 2 years. For the first 22 months, he worked to an acceptable standard, but recently, in the last 2 months he has become non-compliant in his performance in regards to some of the restaurant workplace policies and procedures.
Mario non-compliance issues are as follows:
a. Turning up late to work for many of his shifts
b. Using his mobile phone during work hours
c. Incorrectly placing orders with the POS system which has caused some problems in the kitchen, for the chefs
d. Unwilling to assist other team members with cleaning duties at the end of his shift
You are unsure of the reason(s) why Mario is currently under-performing in his role. You decide to discuss the matter with him, and call a meeting with him at the start of his next shift of work. The meeting is designed to assist Mario in improving his work performance in the areas listed above
Answer the following questions:
1.Provide suggestions for the possible reasons for the four work non-compliance that Mario has displayed in his work performance
2.Use this template to make a performance development plan for Mario. This plan is designed to assist Mario in improving his performance in the areas listed above. The plan should be detailed enough to enable your assessor to clearly define what needs to be done in order to assist Mario. Once you have completed the template, you can upload it to Moodle as part of your submission.
3.Explain how each of Mario's performance issues could be addressed in the Restaurant Staff Training Manual, in order to minimize the occurrence of similar workplace performance issues for new waiters hired at the restaurant in future.