The Franklin Hotel: Professional Identity and Practice Report

This report delves into the realm of professional identity and practice, specifically focusing on the role of a Food and Beverage Manager within The Franklin Hotel. It commences with an introduction outlining the significance of personal and professional development, followed by an exploration of the advantages and importance of ongoing professional growth. The report identifies the essential skills expected by The Franklin Hotel for the Food and Beverage Manager position and proceeds with a self-assessment of skills, abilities, and competencies. A critical evaluation of abilities and skills is conducted through a personal skills audit, encompassing both hard and soft skills. Various learning theories and approaches are discussed, with a focus on selecting a suitable development approach for skill enhancement. The report then incorporates the SMART strategy for the creation of a personal development plan, followed by the presentation of a job description, CV, and interview script. Finally, the report concludes with a review of the strengths and weaknesses of the applied interview process, providing a comprehensive analysis of professional development in the context of the hospitality industry.

Unit 3: Professional
Identity and Practice
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Contents
INTRODUCTION...........................................................................................................................2
MAIN BODY...................................................................................................................................3
Advantages and significance of on-going professional development....................................3
Skills expected by the Franklin Hotel for the position of Food and Beverage manager........4
Self-assessment of skills, abilities and competencies for job role of food and beverage
manager at The Franklin Hotel...............................................................................................4
Critical evaluation of abilities and skills with the help of personal skills audit of hard skills
and soft skills Skill audit of soft skills....................................................................................5
Different kinds of learning theories and approaches used for personal and professional
development...........................................................................................................................6
Suitable development approach for improvement in personal and professional skills..........8
Usage of SMART strategy for development of personal development plan..........................8
Job description, CV and interview script for the role of Food and Beverage manager.......10
Review of strengths and weaknesses of applied interview process.....................................13
CONCLUSION..............................................................................................................................14
REFRENCES.................................................................................................................................15
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INTRODUCTION
Personal and professional development are crucial for gaining success in at personal as
well as professing level. The process of professional development has various aspects which
include usage of learning and development approaches, skills audit and other (Tattum and
Tattum, 2017). The hospitality business firm selected for this report is The Franklin Hotel which
is located in central London, UK and offers elegant accommodation services. The Hotel also
includes The Franklin Restaurant which is managed by Michelin Star Chef Alfredo Russo. The
professional Hospitality role on the basis of this the report will be completed is Food and
Beverage Manager. The present report provides information about the benefits and significance
of professional development. Skills expected by the Franklin Hotel for the position of food and
beverage manager are given in this report. Self-assessment for the job role of food and beverage
manager is conducted in this report. Learning and development approaches and theories are
described in this report with consideration of suitable for personal and professional
improvement. SMART strategy is used for creation of a professional development plan. Job
interview script, CV, Job description for the role of food and beverage department are given in
this report. In addition to this review and evaluation of interview process is provided in this
report along with critical reflection.
MAIN BODY
Advantages and significance of on-going professional development
Professional development is defined as the process of securing or learning credentials to
seek career advancement in specific field. Professional development provides various advantages
to employers as well as employees which depicts the crucial value of professional development.
In addition to this professional development helps employees excel in their roles which
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contributes to creation high perfuming company (Viola, McIntyre and Gehlbach, 2017). In case
of The Franklin Hotel, professional development is important for key stakeholders. This is
because it builds human resource capabilities and helps the firm gain success in every business
endeavour. This helps the company gain success in their industry.
Advantages gained by employers through professional development
 High perfuming workforce: Business firms are able to create high perfuming workforce
with the help of professional development. The Franklin is able to develop highly skilled
employees at every position with the help of professional development.
 Improved brand image: Highly skilled workforce provides excellent services or products
to employees which improves employer and company brand image of the enterprise. In
case of the Franklin Hotel consumer satisfaction directly depends on the services
provided by the employees, professional development plays n important in building high
quality brand image of the organisation.
Advantages gained by employees through professional development
 Enhanced employee satisfaction: Employees satisfaction increases as a result of
professional development because employees gain the skills to attain target career
position. In case of The Franklin Hotel, employee satisfaction is increases due to
professional development as each employee is able to enhance their skill-set for career
development.
 Improves credibility: Professional development enables employees to build credibility as
they gain proficiency in skills and expand competencies (Whitehall and et. al., 2018).
Employees at The Franklin Hotel develop credibility with the help of Professional
Development.
Skills expected by the Franklin Hotel for the position of Food and Beverage manager
Food beverage manager is a complex job role which includes range of tasks required to
lead food and beverage team and ensure that food and beverage operations are completed in a
timely manner. The skills needed to be hired at the position of food and beverage manager are
provided below:
 Leadership skills: This skill is needed to provide effective leadership to employees of the
food and beverage team (Patiar and et. al.,2020).
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 Food industry knowledge: this is the basic requirement for F&B manager as daily tasks
conducted to provide consumers dining services require culinary and food industry
knowledge.
 Problem solving skills: F&B managers have to face consumer and solve problems related
to their dining services. In addition to this daily functioning of the food and beverage unit
is challenging which makes problem solving skills a requirement for this role.
 Organizational skills: Presence of this skill is essential to complete the job of F&B
manager because it enables the employee to organize series of tasks during peak dining
hours at the Hotel.
 Delegation skills: F&B managers are required to have effective delegation skills in order
to delegate various task among their team members.
 Time management skills: This skills is essential for F&B manager as they have to provide
excellent dining services to large number of consumers in limited time.
 Coordination skill: This skill is required to maintain perfect coordination between
different members of the team in order to provide excellent dining services (Davis and et.
al., 2018).
Self-assessment of skills, abilities and competencies for job role of food and beverage manager
at The Franklin Hotel
Personal SWOT analysis
Personal assessment related to skills and abilities required for the role of food and
beverage manager can be conducted with the help of SWOT analysis as it provides information
about strengths, weaknesses, threats and opportunities associated with the existing skillset.
Strengths Weaknesses
 My main strength is that I have
knowledge about culinary
operations conducted at Hotels.
This is necessitate for food and
beverage manager.
 I have excellent organization
skills and I am able Organise
complicated series of tasks in a
 My primary weakness are my coordination
skills as I am not able to provide the most
effective results in a group setting in which the
task is produced with coordination of many
individuals. This is essential requirement for
the role of F&B manager and may decrease my
employability.
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way which maximises
efficiency.
 Despite my effective organisation sills, I have
ineffective time management skills which are
worsened in group setting. This will negatively
affect my professional career.
Opportunities Threats
 I have the ability to ensure
selection at the position of F&B
manager by developing my
taking course in food operations
management.
 I will be able to gain the
opportunity to make swift career
advancement as F&B manager
by developing knowledge about
international cuisines.
 The main threat I face is related to clearing the
interview process in order to get selected as the
food and beverage manager of the company.
 In addition to this securing employment as the
food and beverage manager involves the threat
of lack of leadership skills. This job role
requires leadership ability and lack of this skill
has negative affect on my favourability as
potential employee.
Critical evaluation of abilities and skills with the help of personal skills audit of hard skills and
soft skills Skill audit of soft skills
Skill audit of soft skills
Skills Personal audit questionnaire 1 2 3 4 5
Leadership skills Ability to influence and motivate others *
Good at directing team towards successful
completion of vision
*
Problem solving
skills
Good at using critical thinking skills to
analyse problems and find unique solutions
*
Organizational skill Good at planning and forecasting various
tasks
*
Time management
skill
Good at time optimisation and ensuring
timely completion of daily activates
*
Coordination skill Effective ability to collaborate with others *
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and ensure team optimisation and synergy
Good at managing conflict to ensure
maximum collaboration
*
Skills audit of Hard skills
Skills Personal audit questionnaire 1 2 3 4 5
Expertise in food
production
management
Good understanding of food production and
preparation systems
*
Ability to build and implement Standard
operating procedure to manage food
production resources.
*
Knowledge about
different cuisines
Good at monitoring food production
identifying variances of seafood cuisines
and
*
Different kinds of learning theories and approaches used for personal and professional
development
Learning approaches
Behaviourist approach: As per this learning approach learning behaviours are acquired
through conditioning. The action of participating and responding to the environment is defined as
conditioning. This behaviour can be observed despite of the mental state of the individual. The
main strength of this approach is that it focuses on the current conditions surrounding the
individuals and disregards exploration of past experiences (Goto and et. al., 2018). This is
advantageous because it is concerned with past experiences of individual and it’s impact on the
current condition. The main criticism of this approach is that it is deterministic and ignores the
impact of free will in creating indeterminist behaviours.
Cognitive approach: The mental ability to memorize, remember, understand and use
language refers to cognition. The cognitive approach focuses on learning and understanding
information and concepts. This approach states that by identification of connection between
concepts, analyse information and recreate logical connections the learning material will be
retained in the memory for a longer time. This learning approach has practical application which
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is strength of this approach. The criticism of this approach is that it does not provide ways to
observe behaviour to understand cognition (Cohen and Waite-Stupiansky, 2017).
Humanist approach: This approach is centred around relation between individuals and
their environment. Human welfare, values and dignity are the primary elements of this theory.
The emphasis on free will and autonomy under this approach is the main strength of humanistic
approach. The primary criticism of this approach is the concentration on conscious awareness
which leads to neglect of other areas apart from conscious awareness.
Learning theories
Social learning theory: This theory states that individuals can gain new behaviours
through imitation and observation of others. Learning is a cogitative process which is completed
in a social context and occurs only with observation or giving guidance directly even if the motor
reproduction or direct reinforcement is absence (Jensen, 2017). This theory is flexible in nature
and helps in understanding changes in learning behaviour of individuals. These changes are
attributed to changes in external environment of the individual. Criticisms of social learning
theory arise from the focus of the theory on stating environment as the chief influence on
behaviour.
Gange’s instructional design theory: According to the theory, one cannot adequately
plan instruction without first identifying a measurable learning outcome and constructing a
learning hierarchy for that outcome. The main strength of this theory is that it has systematic
nature. This theory is rigid and does not enable the usage of creative learning practices (Heaster-
Ekholm, 2020).
Suitable development approach for improvement in personal and professional skills
The most suitable development approach to enhance leadership skills is with the help off
social learning and networking. Social learning and networking focusses on building capabilities
which the help of social participation.
Attending conferences is the suitable method for building hard skill of knowledge about
different kinds of cuisines. Conferences are conducted with the aim of gathering people of
common interests surrounding academic, business or political areas. Attending conferences on
different cosines will increase knowledge in this area.
Usage of SMART strategy for development of personal development plan
Objective Specific Measurable Attainable Relevant Timely
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To build
leadership
skills
This objective
is specific as
the main aim
of the
objective is to
enhance
leadership
skills in order
to build
effective
teams and
give them
proper
direction.
This objective
can be
measured by
comparing the
difference
between
ability to
influence
team
members into
desired
direction.
This objective
can be easily
attained with the
help of social
learning and
networking.
This objective
is relevant as it
is necessary
prerequisite for
securing the
position of
F&B manager
at The Franklin
Hotel.
4 months
To gain
knowledge
about food
production
management
This objective
is specific as
it focuses on
learning food
production
management
field
This objective
is measured
by the level of
expertise
attained in
this field.
This objective
can be attained
by attending
online courses
related to food
production
management
and gaining
related
certificate from
reputed
institution.
This objective
is relevant as it
assists in
effectively
completing
daily tasks of
the F&B job
role.
6 months
To build
proficiency in
problem
solving skills
This is
specific
objective
which
The
measurement
criteria for
this objective
This objective
can be attained
by developing
critical thinking
This objective
is relevant as
the daily
business
3 months
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includes
usage of
critical
thinking to
provide quick
solutions of
various
problems.
is the
swiftness with
solutions of
various
challenges are
provided.
skills and
increasing
analytical ability
to understand
problem from
different
perspectives.
operations at
the job of F&B
manager
require
consumer and
employee
problem
solving.
Personal Development Plan
The personal development plan to enhance capabilities in fields of coordination skills, time
management skills, food production management skills and leadership skills is provided below:
Objective Current
level
(out of
5)
Target
level
(out of
5)
Barriers Criteria of
success
Time-
frame
Action to be
taken
To enhance
coordination
skills
2 4 Lack of social
skills to
effectively
interact and
collaborate with
teammates
Ability to build
high perfuming
team though
collaboration
7
month
s
Learning
social skills
and team
building
skills
through
books and
participation
in group
settings.
To improve
time
management
skills
2 3.5 Inability to
prioritize
important tasks
Timely
completion of
university
assignments
4
month
s
Using 4-D
time
management
tool
To build 1 4 Low Proficiency in 3 Participating
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leadership
skills
interpersonal
skills to build
strong relations
with
subordinates and
influence them
communicating
with, supporting
and influencing
subordinates.
month
s
in leadership
roles
To improve
food
production
management
skills
2 4 Limited
knowledge about
food production
SOP in food
production
management
Ability to build
effective SOP’s
and identify food
production
variances
6
month
s
Taking
Food
production
management
classes
Job description, CV and interview script for the role of Food and Beverage manager
The job roles of Food & Beverages managers is highly important for Hospitality
organisation and helps them gain revenue from their dining services. The role of Food and
Beverages manager coordinates with various other departments in hospitality firms such as event
management, Hospitality business firms, in order to ensure the guests present in the Hospitality
business firms gain exceptional dining experience (Chan and Hon, 2020.). This role is not only
important for providing dining services to the consumers using dining services of the
establishment but also contributes to other services such as event management services. In case
of the Franklin Hotel this job role is highly important as it contributes to smooth functioning of
The Franklin Restaurant but also plays a part in providing exceptional hospitality services to the
consumers.
Job Description and CV of F&B Manager
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The Franklin Hotel
Located in an elegant Victorian building and surrounded by the stunning Egerton Gardens, The Franklin
hotel in the heart of London, Knightsbridge, combines the warmth of a private home with the impeccable
service of a luxury hotel. The Hotel is in search for qualified individual for Food and Beverage Manager
UK