Restaurant Management & Digital Transformation

This assignment examines the essential skills required for effective restaurant management in a rapidly evolving landscape. It delves into various leadership styles, organizational change, and the implementation of new systems within the hospitality industry. The focus is on how restaurants like Hazev, Haz, and Tas can leverage digital technology to enhance operations, improve customer experiences, and achieve sustainable growth.

Leadership and
Management for Service
Industries

Table of Contents
INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
P1 Application of different classical management theory in the organisational context.............4
P2 Role of Leader and Different Leadership Styles in the context of service sector industry....5
P3 Review the management and leadership style for the industry sector....................................6
TASK 2............................................................................................................................................7
P4 Explain internal & external factors which influence management style and structure of the
service industry............................................................................................................................7
TASK 3............................................................................................................................................8
P5 Current management and leadership skills of Hazev, Haz and Tas restaurant (Covered in
PPT) ............................................................................................................................................8
P6 Future management & leadership skills required by the Hazev, Haz and Tas restaurant
(Covered in PPT).........................................................................................................................8
TASK 4............................................................................................................................................8
P7 Change in Organisation Systems and their Implementation (Covered in PPT).....................8
CONCLUSION................................................................................................................................9
REFERENCE...................................................................................................................................1

INTRODUCTION
Leadership and management for service industry is important for the operations of
organisation similar to the manufacturing industry. Currently services industry grow and reach
the stage of maturity. Manager have to be knowledgable who can use various management and
leadership practices in services industry to increase their productivity as well as profitability.
This report include such topics such as classical management theory and leadership style to
analyse restaurant chain of Hazev, Haz and Tas with partnership Docklands Academy, London.
Interview process conduct with financial, marketing or restaurant manager where it gives the
idea how management or leadership practices impact the restaurant and affect the whole
management along with structure, culture and use of digital technology make the organisation
able to achieve their goals & objectives.
TASK 1
P1 Application of different classical management theory in the organisational context
Classical management theory is a belief that employees have only economic and physical
needs. It is not included social need and job satisfaction but it focuses on centralized leadership
which helps in decision making process. It furthers helps the organisation to maximise their
profits. It is discuss by the finance & restaurant manager of Hazev, Haz and Tas, with their
intersection with the Dockland Academy, London. Finance manager Mr. Murat and Restaurant
manager Ms. Naz intersected and provide various management theory & leadership styles (Ryan,
and Sharp, 2012). Some of them discussed below:
Behavioural Management theory: This theory called human relation movement
because it consider the employees dimension at the work place. According to this theory,
understanding of human's behaviour such as motivation, conflict resolution, group dynamics and
improve productivity or increase profitability. Culture of the organisation affect the working
environment as well as their employees. According to Mr. Murat & Ms. Naz, Hazev, Haz and
Tas is ethnic restaurant chain and here most of the staff belongs to Turkish and they speak this
language. Restaurant have straight forward culture where each member helps administration
management which provide families environment and they leave like a facility. Ms. Naz said
that, satisfaction level of their employees in very high because of that rarely any person leave the
organisation. As restaurant manager work from last 10 years but in the current branch they

completed their 7 years. According to both manager, staff members work professionally and
after their work, they all are friends. It will build effective in their personal & professional life.
Restaurant's members are “kind of a big family” where it promote their organisation through
their image of “Close & friendly environment”.
Administrative management: Main objective of this theory is to be manage complexity
of business. Information going to be centralized, so people can use it from common platform. In
the service industry such as Hazev, Haz and Tas restaurant, manager's Mr. Murat or Ms. Naz
evidence that “communication is very short” so it not required to much steps to follow because
it will take too time for the end results. According to Ms. Naz, they wanted to recruit new people,
if others loves to join them. Hazev, Haz and Tas have 12 branches, where 7 of them are
restaurant and 3 are café's. Reporting persons are financial, marketing, warehouse and restaurant
manager. Organisation follow horizontal structure, that will reduce time as well as
communication (Storey and Holti, 2013).
P2 Role of Leader and Different Leadership Styles in the context of service sector industry
Leader play very important role in the organisation and provide success to achieve their
business goals & objectives. Most of the company lacking because of under performance of
employees and business. Different leadership used for the different situation and solve he issues.
With the interaction of Mr. Murat & Ms. Naz, three leadership styles used in their organisation to
make their work effective which increase performance and it will be mentioned below:
Authoritarian: This type of leader, who aggressive or hold the power to take all
essential decision and leave few authority for the low level organisation. In the restaurant
business, service is the core fundamental where implementation of authoritative style is very
common because they have to satisfy customers and their needs (Johnston and Marshall, 2013).
Consensual: In this leadership style, manager's focus on flexibility, adaptability,
motivation, encouragements etc. In context of Hazev, Haz and Tas Restaurant, Mr. Murat & Ms.
Naz said that they are very flexible to adapt changes or new technology. For example, 4 years
ago records maintain through book keeping system. Now they use latest technology and accept
the changes slowly, so manager need to ensure that they regular touch with organisational
requirement. They follow KPI approach to measure their employees performance and use these
leadership styles to motivate or encourage them to achieve their task or improve performance.

Hands off Approaches: This approach include the employees in their decision making
process which help them to increase their participation. Hazev, Haz and Tas restaurant's manager
Mr. Murat & Ms. Naz use this approach but in limited case such as decision can be take by lower
level staff for small issues otherwise it become risky.
P3 Review the management and leadership style for the industry sector
Hazev, Haz and Tas restaurant have horizontal structure of work where they have to
report few people and not follow the complex structure because it will create mess or take time
for results. They reduce the middle men between the level which helps the organisation to reduce
time for the response and it create effective communication or make it quick for the fasted result.
In case of Hazev, Haz and Tas, line authority is clear where restaurant & cafe manager have to
report warehouse manager and it have to report marketing manager and same as marketing
manager have to report finance manager. It is the simple structure of this organisation or if any
issue occur then they can directly contact with each others to resolve their issues. Centralized
decision making theory is one of the effective or efficient classical management theory
(Ebrahimi and Sadeghi, 2013).
In this restaurant, staff members are very close to each other whether they related to top
management or lower staff members. It is indicated that they all are more flexible or open to
each other which make them able to resolve issues with mutual concern. Organisation
management practices are more open, flexible or in adaptable way which helps in achieving
business goals & objectives. It is beneficial for the organisation to implement behavioural
management theory to make their restaurant chain more attractive by identifying customers taste.
Finance manager Mr. Murat and restaurant manager Mr. Naz complete their task very well or in
effective manner where they take responsibility of each and every task. They handle their team
very well because in case of their absenteeism assistant manager can handle responsibility.
Managers of Hazev, Haz and Tas restaurants handle the day to day operations activities very
effective.

TASK 2
P4 Explain internal & external factors which influence management style and structure of the
service industry
Every organisation affected by the various factors which consider as internal or external
factors. It will be influenced by the management styles and structure of the business. Their are
some factors which affect the Hazev, Haz and Tas restaurant and it will be mentioned below:
Internal Factors:
Strength: Biggest strength of the restaurant is its bold Anatolian Flavour which sets it
apart from other fine dining restaurants. Staff members of the Hazev, Haz and Tas restaurant are
vary friendly so work culture always be better and it increase the harmonization. Another
strength of the organisation is the relationship among the managers and employees. It is evidence
that, if any manager have any issues so they can share with their higher authority people such as
finance manager or managing director.
Weakness: Organisation still not establish the whole digital platform for their customers
as well as for employees. By use of latest technology organisation can increase their productivity
as well as maintain their database for the future analysis.
Opportunities: Use of more Artificial Intelligence in service industry provide higher
customers satisfaction. Sample template Currently restaurant take orders through I-pad, so they
have to develop proper websites and take orders online. It more effective methods which
increase efficiency and effectiveness (Chen and Li, 2012.).
Threats: Organisation fail to upgrade their software because they still not so much
digital and according to current situation of restaurant, they already done very well by use of
digital technology. If Hazev, Haz and Tas restaurant chain implement the latest technology then
they can remove this threat.
External Factors:
Political: Changes in the regulation regarding food & material used by the restaurant and
it's price affect the organisation as well as the whole industry. Political stability matters a lot for
the sustainable development because it will affect the various policies such as tax, interest rate,
trade policies etc.
Economical: It will affect the operations of the organisation and decision of the manager
which affect the most. Inflation affect the most, so if resultant not able to survive in this period

then they become dissolve. Due to increment of labour cost and reduce the profit so restaurant
not able to survive for the longer period.
Social: Customer get more focused about their health and healthy foods in result it affect
the most. So manager need to analyse the market trends and consumer's taste & preference which
help the business to become all time trendy in the market among the customers. It also cause the
competitive advantage.
Technological: Technology affect the each organisation because it become the important
part of the operations. So manger of Hazev, Haz and Tas have to develop their strategies and
increase the change in respect of digital technology. It will increase the productivity as well as
profitability and also helps in promotion.
Legal: Restaurant business have to follow regulation & applicable legislation because
without following this organisation not perform their duty because it is mandatory. Hazev, Haz
and Tas have to pay wages and salary on time to their staff members otherwise they can claim
for it (Campbell and McGlynn, 2016).
Environmental: Hazev, Haz and Tas have to build strategies regarding their waste,
because it is the issue related to the environment. In the restaurant business, there are lots or
different types of waste which is required to dispose in appropriate manner. Company adopt
sustainable strategies and programs which not only provide wealth maximization but also protect
the environment from further degradation.
TASK 3
P5 Current management and leadership skills of Hazev, Haz and Tas restaurant (Covered in
PPT)
P6 Future management & leadership skills required by the Hazev, Haz and Tas restaurant
(Covered in PPT)
TASK 4
P7 Change in Organisation Systems and their Implementation (Covered in PPT)

CONCLUSION
From the above discussion, it has been concluded that restaurants manager have capacity
to increase their business by use of different leadership style and management practices such as
consensual and hands-off styles to promoting their practices. It will directly impact the
operations because of the change in digital technology. Before the use of digital technology,
restaurant use the physical book keeping system which take too much time and efforts. In
addition, in the restaurant they all are like families who live together without any disputes.

REFERENCE
Books & Journals
Campbell, J. D., Jardine, A. K. and McGlynn, J. eds., 2016. Asset management excellence:
optimizing equipment life-cycle decisions. CRC Press.
Chen, C. Y., Yang, C. Y. and Li, C. I., 2012. Spiritual Leadership, Follower Mediators, and
Organizational Outcomes: Evidence From Three Industries Across Two Major Chinese
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Dhar, R. L., 2016. Ethical leadership and its impact on service innovative behavior: The role of
LMX and job autonomy. Tourism Management. 57. pp.139-148.
Ebrahimi, M. and Sadeghi, M., 2013. Quality management and performance: An annotated
review. International Journal of Production Research.51(18). pp.5625-5643.
Jha, S., 2014. Transformational leadership and psychological empowerment: Determinants of
organizational citizenship behavior. South Asian Journal of Global Business Research.
3(1). pp.18-35.
Johnston, M.W. and Marshall, G. W., 2013. Sales force management: Leadership, innovation,
technology. Routledge.
Mok, C., Sparks, B. and Kadampully, J., 2013. Service quality management in hospitality,
tourism, and leisure. Routledge.
Nanjundeswaraswamy, T. S. and Swamy, D. R., 2014. Leadership styles. Advances in
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Ryan, S. D., Zhang, X., Prybutok, V.R. and Sharp, J. H., 2012. Leadership and knowledge
management in an e-government environment. Administrative sciences. 2(1). pp.63-81.
Storey, J. and Holti, R., 2013. Towards a New Model of Leadership for the NHS