Supervisor's Placement Diary in a Restaurant Company

Placement Diary

Contents
Contents...........................................................................................................................................1
INTRODUCTION...........................................................................................................................1
WEEK 1...........................................................................................................................................1
WEEK 2...........................................................................................................................................1
WEEK 3...........................................................................................................................................2
WEEK 4...........................................................................................................................................2
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Working in a company helps an individual to gain some experience in professional field.
My interest in the restaurant industry influenced me for gaining work experience in the field. The
aim of preparing the report is to analyse the work done in four weeks in the company. For this
purpose, Alleppey Boat is selected which is an Indian restaurant with modern twist on cuisine to
serve Birmingham, UK. The placement diary covers information about work performed in four
weeks in a restaurant company as a supervisor.
WEEK 1
Supervisors in a company have high integrity. Week one in Alleppey Boat as of orientation
wherein I was provided concise together with accurate information about functions and
responsibilities as supervisor. In this, superiors explained me organisational culture, mission and
vision, procedures and processes, leadership, hierarchical order as well as services to be offered
to customers. I need to specialise in certain strategies and techniques to perform working
smoother and enjoyable. With induction, I developed working habits and build close relationship
with other departments, employees and superiors. I have learnt that key role of mine as
supervisor at Alleppey Boat is to oversee personnel performance, identify development needs,
communicate organisational needs, provide guidance as well as manage reciprocal relationship
among company and staff. Along with orientation, I took part in training program for developing
my set of skills required for carrying out working satisfactorily. It helped to quickly adopt latest
technological development to speed up working for supervising all aspects of restaurant for
carrying out smooth operations on day to day basis (Jogaratnam, 2018). My learning in the week
improved my awareness about significance of consistently providing staff members with safety
communication information for business success.
WEEK 2
Delegation of tasks and time management are key for supervisor at a company. In week
2, I developed insights about requirement of delegation of tasks by supervisor. In Alleppey Boat,
learning about delegation of tasks by supervisor allowed me to complete working faster and
keeping emphasis of personnel towards high level work. Through delegation of tasks, I as a
supervisor boosted morale of staff members, improved productivity and promote cooperation.
Strategy learned by me to delegate tasks as supervisor in the restaurant is empowering
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