Self-Evaluation in Hospitality Industry

Running head: SELF-EVALUATION IN HOSPITALITY INDUSTRY
SELF-EVALUATION IN HOSPITALITY INDUSTRY
Name of the Student
Name of the University
Author Note

1SELF-EVALUATION IN HOSPITALITY INDUSTRY
Self-Evaluation
Leadership challenges and self-development
Three leadership challenges that were faced during the time helped to learn some basic
real time aspects that were related to effective leadership and management. As a restaurant
supervisor various challenges were faced out of which three challenges were greater than the
others.
1. Developing employees- developing employees was a significant challenge that was faced.
This is mainly because different employees have different types of learning processes. Hence, it
becomes difficult to develop all of them with the help of the same coaching or mentoring
methods. The challenge that was mainly faced was to monitor and manage all the employees at
the same time. The level of cooperation among the employees were also different. So one cannot
expect that all the employees of the restaurant will cooperate in the same way. Developing
employees is a difficult task and developing employees requires much development from the
side of the leader as well (The Journal: Tourism and Hospitality Essentials Journal, 2018).
Hence, the leader should learn along with the people whom he is developing. This helps him to
understand what effective strategies can be utilized for developing each individual employee and
the group of employees as a whole. Taking steps towards developing the employees changed the
attitudes greatly towards mentoring and coaching. Essential relationships were developed in the
process. The most important challenge was faced with the waiters and attendants. Some of the
recruits were without any proper experience. Hence, it took much time for them to learn. They
eventually improved a lot after working for a significant amount of time. The main issue that was
noticed among the new employees of the William Blue Dining was nervousness. This was
because they had to interact directly with customers, many of whom had more expectations than

2SELF-EVALUATION IN HOSPITALITY INDUSTRY
the others. This created an environment of uneasiness among the employees. Hence, the new
employees had to be motivated psychologically and technically in order to prepare them for their
job roles. Many made mistakes in the first phase of their employment. Hence, they had to be
redirected in regards to handling their works.
2. Inspiring others- Inspiration is a much required factor in the hospitality industry. However,
effectively inspiring other is a challenge concerning the role of the leader. In this case inspiration
was required in order to motivate the employees. However, in order to be an inspirational figure
one must himself be motivated and lead by example. Inspiring other requires the leader to
partake in inspirational leadership. People skills become very important and this is the main area
that poses the challenges. If the leader is not good enough, the employees will be greatly
demotivated (Jaiswal & Dhar 2015). Given the fact that the restaurant had to remain open
through the night in peak seasons required the employees to stay motivated throughout the day.
This was a strong challenge for any leader as employees often turn to their reporting personnel
for gaining motivation at these times. Hence, at this time employees had to be guided throughout
the day. This was very tiresome and exhausting experience. The supervisor who was being
reported to helped to overcome much of the issues that were faced. The experience gained
however was important and good. In similar situations that can arise in the future this experience
can work well to help better handle the situations. In the time spent at the William Blue Dining it
was understood that the mangers and other leaders at any hospitality oriented organizations held
significant responsibilities for the success or failure of the organization. The short time spent
required the handling of some basic leadership roles. It was very difficult to inspire others. There
were many managers that sometimes even worked in their off days in order to provide support to
their subordinates. This is greatly inspiring as it build a feeling of teamwork within the workers.