ABSTRACT
The restaurant is run by the restaurant manager with the help of two head waiters — one providing general administrative assistances, the other helping more in the supervision of staff. There is a general manager, a personnel manager, three trainee managers, a full-time accountant, a restaurant manager and a banqueting manager. The restaurant employs between eighteen and twenty permanent staff and in addition two or three casual staff is brought in on Friday and Saturday nights when trade is particularly busy. There is a general manager, an assistant manager, a personnel manager, a duty manager, three trainee managers, a kitchen staff of about fifty, plus the waiting staff in each of the two restaurants. A social committee which comprises staff from every section within the hotel meets once a month and organise events such as staff dances, parties, football matches, basketball practice and excursions.
