PART A - Planning the recruitment and selection process Following a restructure of the Food and Beverage services provided by the Ocean Breeze Hotel. an audit has identied that there is a shortage of staff to deliver the quality of service expected from an operation at this level. As a result, in your position as the Human Resources Manager, you are required to recruit, select and induct staff for three additional new food and beverage positions, and a volunteer to support events and seminar. The recruitment needs to include consultation with relevant colleagues like the Food and Beverage Manager, the Head Chef, the Events manager and the Hotel Manager. You have already obtained approval for recruitment as per your organisational recruitment policies from the head office in relation to these positions. The 4 usitions are as follows: Chef de Partie Room Service Kitchen, 11.00pm 1.30am night shift [full-time position] Room Service Attendant, breakfast shift (casual position 2 days per weekend) Restaurant Manager, breakfast shift {part-time position 20 hours per week} Volunteer, event and seminar support {111ursday and Friday 10 hours per week} In order to get recruitment processes organised you are required to develop the following documentation and processes: 1. Establish the job descriptions for each position based on feedback from colleagues in each department, and develop a set of selection criteria for each position which must include expected levels of experience and the customer service attitude required to work at Ocean Breeze. To assist you in creating job descriptions you may use the following links as a reference for positions a-c : http:,f,a'www.thejobi|ove.corn.aufcategory.php?id=15 and for position cl: htt * www.the'obi|ove.com.a cate o . h ?id=14