Management Principles and Evaluation of Work Related Skills in a Mediterranean Restaurant

This report evaluates the work related skills and principles of management in a Mediterranean restaurant. It includes a work journal of good and bad practices, evaluation of good practice models, good practice competencies for professional development, and the role of management in business performance and strategic direction.

TASK

Table of Contents
1. INTRODUCTION .............................................................................................................1
MAIN BODY...................................................................................................................................1
2. Work Journal good and bad practice as a new chef employee...........................................1
3 Evaluation of Good Practice Models...................................................................................2
4 Good practice competencies for Professional Development...............................................4
5.Role of management in Business Performance and Strategic Direction.............................4
CONCLUSION................................................................................................................................6
REFERENCES ...............................................................................................................................7

1. INTRODUCTION
My and Sanne is basically a new Mediterranean restaurant that offers regional dishes with
hints of Asian, Greek and Italian flavours. The organisation offers a wide range of dishes and its
menu is filled with fish and meats. The restaurant also caters for the individuals who are vegans
and vegetarians. The report involves the principles of management and involves the evaluation of
the work related skills. It also involves the strategic aims of the organisation and analysis of the
role of the manager and contributes towards the strategic direction and performance of the
organisation.
MAIN BODY
2. Work Journal good and bad practice as a new chef employee
Week one: During my first week as a Chef de partie, I noticed that the kitchen was not in a good
condition and was not so pleasant and quite dirty. It created a very bad impression on me and I
realised that its very important to take care of the hygiene factor and make sure that the kitchen is
clean and tidy.
Week Two: During my second week, it was quite a busy weekend, even though Monday was
deep leaning was in place and in addition to that I noticed that the food items present in the
fridge was mouldy.
Week 3: During my third week, after a hectic Saturday, around 6 pm I noticed that the manager
was screaming in the kitchen due to the food order getting delayed and around 8 pm some one
from the kitchen team was arguing and constantly raising their voice in the kitchen with the sous-
chef who were busy with the orders.
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Week 4: During my 4th week, I started becoming quite familiar with the restaurant and started
thinking about a bunch of ideas and after that I decided to make menus and started making
recipes, to-do lists and ordering lists.
Week 5: During my 5th week, I realised it was a need for me to get few utensils which are needed
and required in order to make certain dishes and I went to the market with my sou-chef in order
to source for the best utensils at reasonable prices.
Week 6: During my 6th week, I started working on analysing and understanding about the other
restaurants and analysing their menu and finding out what we can do better in order to attract
consumers towards our restaurant.
Week 7: During my 7th week, I started experimenting and finally was preparing my dream dishes
for the customers, I started sourcing the best ingredients and working on my presentation skills in
order to make the dish look tempting and yummy.
Week 8: During my 8th week, it was quite a busy weekend due to festivities and the restaurant
was quite occupied with back to back customers and pre reservations and it was really a hectic
day for all the restaurant's staff.
Week 9: During my 9th week, I was really happy to see the response of customers and got a
positive feedback and customers personally appreciated me for the dishes.
Week 10: During my 10th week, I was looking to implement more healthy and hygeine factors in
my dishes making them more organic for the customers who are vegan and vegetarian.
3 Evaluation of Good Practice Models
During my first day, I realise that, managing staff was becoming very hard for me and I
realised that there was not enough staff in the kitchen. I realised that it was very difficult for two
chefs to control the cleaning process and to maintain a busy service as the kitchen porter was
relocated by manager to do other jobs for front of house. I realised that in order to make the role
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and style of management effective it is important to implement the management and effective
leadership models in relation to the hospitality industry with the help of bad and good practice
models through my observation. In context to hospitality industry, an effective leader knows how
to address the needs of both the goal and individuals in order to be effective(Peng, Ding and
Chen, 2019).Leadership plays a very important role in an organisation and it is very important to
implement the right leadership model or style within the organisation. Leadership plays a very
important role in success of any business organisation and helps in taking decisions and making
daily choices and implementing the right strategies. In relation to the hospitality industry, the
leadership plays a very important role in achieving organisational objectives and helps in gaining
a competitive advantage(Lang, Graffy and Reeve, 2022).
In relation to restaurant, I realised that there are various good practice models which need
to be implemented in the organisation. In order to make the organisation successful and effective
it is very important to follow few practices that need to be implemented by the leaders and
managers in the restaurant:
Reduce food waste: In context to restaurant, its very important to work and implement effective
strategies that helps in reducing the food waste and implementing proper programs and keeping a
proper track of the orders and ingredients in the organisation(Durand and Fey, 2019).
Invest in restaurant technology: In order to make the operations of the restaurant effective and
efficient it is very important to invest in the right restaurant technology. The important restaurant
technology involves contactless payments, cash drawer, order and pay at the table, self order
kiosks and kitchen display screens.
Conduct a competitive analysis: In a restaurant industry, it is very important to conduct a proper
competitive analysis and carrying out research in order to analyse the menu, dishes and strategy
of the competitive restaurants(Ha and Pepin, 2018).
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4 Good practice competencies for Professional Development
In relation to hospitality industry, good practice competencies helps in development and
effective learning that is basically identified by the knowledge, behaviours and abilities and skills
which are necessary for the successful performance. In context to hospitality industry, there are
various good practice competencies which are needed for the professional
development(Schwandt, 2019).
Collaboration and Teamwork:
In context to hospitality industry, it is very important to build collaborative relationships
with the customers and colleagues as a organisation involves various culture, different
viewpoints, genders, races etc(Grissom, Blissett and Mitani, 2018).
Communication: It plays a very important role in the hospitality industry and it is important to
put emphasis and able to listen to the others and also understanding the non verbal
communication.
Creative Problem Solving and Critical Thinking: In context to hospitality industry, it is very
important to exercise sound reasoning for the purpose to solve problems, analyse issues and
making decisions. In a hospitality industry, it is very important for an individual to use the data,
knowledge and facts for the purpose to demonstrate innovation and originality.
5.Role of management in Business Performance and Strategic Direction
In context to hospitality industry, role of managers plays a very important role in the
organisation and a manager has to perform various functions in relation to the performance of the
organisation and making strategic direction that helps in achieving organisational goals and
objectives. In relation to the hospitality industry, a manager has to perform various functions:
Managing People: In a organisation, the main role of the manager is to manage people in the
organisation. People management basically involves the management of employees, training and
recruitment. The role of manager is to assign tasks, ensuring effective workplace communication,
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arranging compensation and conducting employee performance reviews(Hodgson, Watts and
Chung, 2018).
Motivation: Another important role of manager in hospitality industry is to motivate employees
and making them competitive, efficient and effective. In relation to the hospitality industry, the
employees are required to work for long hours and also ensuring that the employees feel
motivated.
Leading People: Leading people plays a very important role in any organisation and the role of
manager is to basically create an impact on the attitude and behaviour of the individuals. The
major role of the manager in the hospitality industry is to motivate the behaviour and attitude of
the organisation.
Innovation and Creativity in the Kitchen: In context to hospitality industry, the main role of the
manager is innovate new and creative ideas in the Kitchen. The main role of the manager is to
bring new ideas and bringing creativity in the restaurant and developing and innovating new
dishes in the menu(Wei, Agarwal and Subbiah, 2021).
Culture: In context to hospitality industry, the major role of the manager is to build the
restaurant company culture and ensuring that the organisation's attitudes, values and goals are
followed in a definite manner. The major role of the manager is to ensure that the restaurant
culture is quite healthy and ambience should be highly healthy and quite appreciated by the
customers.
Coaching: In context to organisation, the role of the manager is to provide coaching to its
employees and staff members. With the help of coaching, a manager provides various benefits to
the organisation such as easy adoption of the new culture and management style, allowing fuller
use of the potential talent of an individual, motivating people, demonstrating commitment to the
individuals, increased productivity and high organisational performance.
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Mentoring: Another role of the manager is to mentor and provide proper guidance to the
employees and other staff members in the organisation. With help of mentoring, it helps in
supporting, up skill and support and creating a enthusiastic workforce.
CONCLUSION
From the above report it can be concluded that leadership and management plays a very
important role in the organisation and helps in analysing the principles of management and
evaluating the work related skills. The report further involves the demonstration of the own
professional practice and the strategic aims of the organisation. In addition to that it involves the
analysis of the role of manager and contributing towards the strategic direction and performance
of the business. The entire report involves the work journal good and bad practice with
evaluation of the good practice models, good practice competencies for professional
development and role of management in the strategic direction and business performance.
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REFERENCES
Books and Journal
Durand, D.J. and Fey, N., 2019. Computational ligand descriptors for catalyst design. Chemical
reviews, 119(11), pp.6561-6594.
Grissom, J.A., Blissett, R.S. and Mitani, H., 2018. Evaluating school principals: Supervisor
ratings of principal practice and principal job performance. Educational Evaluation and Policy
Analysis, 40(3), pp.446-472.
Ha, L. and Pepin, J., 2018. Clinical nursing leadership educational intervention for first-year
nursing students: A qualitative evaluation. Nurse education in practice, 32, pp.37-43.
Hodgson, D., Watts, L. and Chung, D., 2018. Understanding and improving discretionary
judgment and decisionmaking in child protection practice: Towards a whole-of-system policy
evaluation. Social Work & Social Sciences Review, 20(1).
Lang, J., Graffy, H. and Reeve, J., 2022. An evaluation of community placements for GP
registrars in Yorkshire and the Humber:‘a home visit… not to a patient but to the
community’. Education for Primary Care, pp.1-8.
Peng, Y., Ding, L. and Chen, J., 2019. Performance evaluation of base‐isolated structures with
sliding hydromagnetic bearings. Structural Control and Health Monitoring, 26(1), p.e2278.
Schwandt, T.A., 2019. Post-normal evaluation?. Evaluation, 25(3), pp.317-329.
Wei, X., Agarwal, S. and Subbiah, J., 2021. Evaluation of Enterococcus faecium NRRL B-2354
as a surrogate for Salmonella enterica in milk powders at different storage times and
temperatures. Journal of Dairy Science, 104(1), pp.198-210.
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