Aplicação da metodologia do inventário comportamental para mapeamento de competências em um restaurante.

Abstract

In the current context of global markets, companies are always restructuring its personnel management in order to develop them along with the organization as a whole. Considering this scenario, management by competence has been a frequent topic in the organizational environment, which in addition to meeting business strategies by centralizing the results expected to achieve competitive advantage and market differentiation, leads each employee within the powers provided for each position. This study aims to identify and describe organizational and functional behavioral skills of a restaurant located in the city of Sousa-PB. Regarding the classification methodology, this research has a descriptive nature. Data were collected through structured questionnaires from information provided by the employees of the company, treated in a quantitative manner, using the inventory model for mapping behavioral skills Leme (2005). Thus, the descriptions made allowed the development of a competency mapping functions for the company, and has also been proposed a tool for performance evaluation of competence based on the identification methodology applied so that their managers do periodically review the progress and development of each employee in accordance with the objectives and organizational strategies.