Staff organization plays a major role in the success of any establishment. It is also important to have well –disciplined operation in an outlet. It helps the management to allocate the right persons in the right positions. An effective staff organization is necessary for service-oriented industries such as hospitality industry. It is important to know some techniques of human handling while managing or organizing staff.
CATEGORIES OF STAFF
Every successful organization has different levels of brigades to perform various operations, The food and beverages service personnel can be categorized into three levels.
- Managerial
- Supervisory
- Operations
Managerial staff: This category of staff is on the top in an organizational chart. They are also known as ‘top management.’ This category has lesser number of people who participate in decision-making. They are responsible for the overall performance of an establishment.
Supervisory staff: This category of staff takes the middle part of an organizational chart. They are also called the ‘middle management.’ This category fills about 15 percent of the total number of staff. Their main responsibility is to supervise the lower staff and communicate them the decisions, made by the top-level management.
Operational Staff: This category of staff is at the bottom end of an organizational chart. They are the ones who actually have hands on the job. Most of the physical work is performed by this category. They make about 80 percent of the total staff.