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Incentive Plan of Serena Restaurant - Essay Example

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The "Incentive Plan of Serena Restaurant" paper contains incentive plans submitted to the owner of the restaurant to fulfill his requirements for a successful business. This plan when implemented will surely motivate the workers, this will monetarily satisfy them…
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Incentive Plan of Serena Restaurant
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The restaurant is a new addition to the available food sites in the southern hemisphere of Japan. This restaurant was started in July 2007 with a staff of 100 employees.

The main chefs and management staff make up only 10% of the employees. The other 90% of employees are young boys and girls below the age of 30 years. 30% of them work a shift of six hours daily. The owner of the Restaurant does not have sufficient experience in running this food business and has sought a consultancy on how to make a business a thriving enterprise in the environment of stiff competition. Most of the young employees are either students at the university or they do this job part-time to augment their incomes.

All the newly recruited employees have to be trained in Kitchen hygiene minimizing the wastage of foodstuff, presentation techniques to the customers, all possible good manners to attract and satisfy the customer's requirement, and preparedness to serve the customers at stretched hours. They have to be monetarily ensured against electric shocks and bodily bruises and cuts to all possible extents. (b). Performance-based bonus.

To evens full interest of employees in the business, the performance bonus on a monthly and quarterly basis has to be ensured so that employees can feel satisfied with their monitory benefits and should own the business to the core of their minds. (c). Monitoring Commission on the higher sales and customer satisfaction. Besides the above employees have to be ensured extra monitoring rewards when the business yielded profits higher than speculated slabs in this way the employees will put all their efforts to keep the profits growing. (d) The reward of appreciation letters and compensatory leave for extra hours of work.

The employees must feel like a part of the Restaurant business they should at least be given compensatory leave whenever required to work beyond the required hours of work and should frequently be given appreciation letters from the owner.

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