Supervising the Guest Experience

Supervising the Guest Experience

Table of Contents
INTRODUCTION...........................................................................................................................1
Main Body.......................................................................................................................................1
REFERENCES................................................................................................................................7

INTRODUCTION
Human resource are considered as the most crucial assets of a company, where to make
them able for performing as per organisational standards, supervisors contributes main efforts.
They oversee and evaluate skills of each and every associated people, to make plans for
developing their skills (Yirik, Yildirim and Çetinkaya, 2015). The purpose of present paper is to
give an overview of foodservice and restaurant management, where supervisor plays main role in
managing entire operations and supporting key people, to work in proficient manner. To entail
supervisors’ role, I am going to demonstrate skills which are essential for meeting guest as well
as team expectations, including organisational settings in food productions. A reflection is also
given to evaluate supervisory skills and plan within restaurant for future development.
Main Body
The goal of any food and restaurant business is to provide a range of high-quality meals with
excellent services to customers (Horn, 2020). For this purpose, main focus is given on
developing cooperation and support among staff members, which could only be possible by
supervising them to form an effective working team. In this regard, formation of group aid staff
members to come up with flexible and more creative solutions, for offering excellent services
through cooperative team environment. In this regard, during academics, I have evaluated that in
accomplishment of such objectives and increasing the dining experience of guests in restaurants,
supervisors plays the important role (Dimitriou and Schwepker, 2019). They provide guidance to
staff members to make the experience of customers memorable. Supervisor perform a number of
key roles and responsibilities in a restaurant as described below –
 Oversee entire front and back operations of the house restaurant
 Maintenance of quality of food served
 Analyze workers’ evaluations and get their feedback for making improvement in working
environment
 Oversee the health code compliance including sanitation standards
 Ensure satisfaction of customers by promoting the excellent service and responding
immediately on their complaints professionally and tactfully
 Project needs for increasing customer experience via menu development, staff
development, improve in ambience and accommodations within restaurant etc.
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