Staff Management as an Effective Instrument for Improving the Hospitality Industry

Abstract

The article is aimed at studying the issues that determine the relationship between the management function and its instrumental apparatus to improve the efficiency of the functioning of enterprises in the food organization industry. The article analyzes the relationships in the team, which form the basis for staff management in restaurant facilities, since in the conditions of constant socioeconomic changes and dynamic development of market relations, the need for effective and professional management staff increases. Socioeconomic approaches to improving the efficiency of human resource management at the enterprises of catering sector are considered. It is identified that the implementation of managerial decisions is influenced by the following factors: material resource base, training and strategy of the enterprise’s management, as well as support on the part of the staff. It is researched what the motivational component consists of and what is the main goal of motivation; the psychophysical, personal, professional and material motivators of behavior of restaurant chain employees, as well as the main types of motivation and forms of their stimulation, are identified. The essence of the staff management system, which is inherent in the network of restaurants in the city of Vinnytsia «Fayni Spravy», is substantiated; it is determined that restaurants of this network need constant improvement of staff management in order to continue to move forward in accordance with the current market challenges. Also, the management of the network enterprises should reduce the cost of funds and time to find new staff. To do this, it is necessary to establish closer communication with colleges and universities of Ukraine. The main methods of improving the efficiency of staff management, taking into account the concepts of corporate culture, the formation of leadership, the use of positive features of the organizational structure, the characteristic features of this network, are proposed. It is argued that employees should be given the opportunity to acquire new skills and move along the hierarchical structure of the restaurant, along with the policy of stimulating motivation. This will significantly reduce the turnover of staff in the enterprise and ensure its effective functioning.

Keywords

• staff
• leadership
• strategy
• management
• restaurant business
• communications.