Placement Diary

Placement Diary

Table of Contents
INTRODUCTION...........................................................................................................................3
Week 1....................................................................................................................................3
Week 2....................................................................................................................................3
Week 3....................................................................................................................................4
Week 4....................................................................................................................................4
CONCLUSION................................................................................................................................5
REFERENCE...................................................................................................................................6

INTRODUCTION
The aim of this report is elaborate the work and experience gained by working in a
restaurant. This will help in analysing the work done in all four weeks and evaluating what it has
been learned during these weeks. Lasan is taken as base company. Lasan is an Indian restaurant
in St Paul's Square, Jewellery Quarter, UK which was co-founded in 2002 by Aktar Islam and
Jabbar Khan. It is a 64-seat restaurant that serves modern, contemporary Indian cuisine in a
modern and minimalist environment. It was the first Indian restaurant in the United Kingdom to
be named Best Local Restaurant in 2009.
Week 1
I was working as a manager in Lasan which is an Indian restaurant. During the induction, I learnt
about the job's rules and procedures and I noticed some useful hints in the jobs handbook. During
the induction, the boss discusses selecting an employee of the month every month, and often the
particular employee gets a bonus. I must master a variety of tactics that will make task smoother
and more enjoyable at the end of each turn. The orientation was beneficial, but you
must developing special working habits that will always keep on track (Rasbach, 2018). The
senior manager told that the number one trick to making a positive impression is to still have a
pleasant look on your face no matter what position you're in to remind those around you that
you're happy to work and ready to work hard. As a manager I was having responsibilities of all
the employees working as well as needed to monitor and track their progress at the same time.
Also I was responsible to Overseeing the whole restaurant business, providing exceptional guest
service, ensuring customer satisfaction, creating and planning guest loyalty programmes and
many more.
Week 2
Customer service is an essential component of every restaurant. Customer care extends
well beyond the front of the house employees and encompasses several diverse aspects of a
restaurant's day-to-day activities. Take the time to listen to their concern or idea and be
understanding and empathetic. Also with the finest restaurants, problems will eventually occur.
A restaurant's environment is an important element in its popularity, and inadequate customer
relations result in an environment that scares away prospective customers who might come in on
a constant schedule. It makes me understand that how to like to be handled as a client. I make a