Analyzing Restaurant Work Experience: A Placement Diary Report

This report analyzes a student's work experience in The Kingfisher restaurant as an assistant manager. The diary entries cover four weeks, focusing on induction, customer service, social media strategies, and teamwork. Key learnings include the importance of customer satisfaction, effective co...Read More

Placement Diary

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
TASK ..............................................................................................................................................3
Week 1.............................................................................................................................................3
Week 2.............................................................................................................................................3
Week 3.............................................................................................................................................4
Week 4.............................................................................................................................................4
CONCLUSION ...............................................................................................................................5
REFERNCES:..................................................................................................................................6
Books and Journals:....................................................................................................................6

INTRODUCTION
The report aims to analyse own working experience in a restaurant. A working
experience plays vital role in synthesizing what went well and what requires further
improvement. Therefore, this report is going to reflect upon own experience while working in
The Kingfisher restaurant. It is located in Heathland Avenue, Shard End, Birmingham, England.
It is an Indian themed based restaurant which is known for Gluten free Indian food. They mainly
serve Indian, traditional and curry based dishes. The Hotel maintains a sophisticated environment
into the restaurant. This report is going to present weekly experience of up to 4 weeks to evaluate
both positive and negative outcomes of own work journey.
MAIN BODY
TASK
Week 1
In this week, I initially became a part of Tamarind restaurant which serves highly
delicious Indian food. I was hired as an assistant manager to perform managerial tasks, help
employees to solve their queries and provide training to teams. I first came through Induction
process in which I got to know about my roles and duties. The managers familiarised me with all
the restaurant procedure, rules and standards. After this, I got to learn about some skills and
behaviour like problem solving, being patient and supportive. My workplace responsibilities
were to check on employees performance, identify any mistakes made in restaurants and also,
treat every employees with respect and dignity. I also learned that, the restaurant provides many
opportunities for own growth and development. For that instance, it is required to take part in
trainings, campus activities and other productive sessions conducts into the restaunrant (Wilson,
2018). As an assistant manager, I hold many duties to make employees comfortable and provide
them accurate knowledge about restaurant menu, themes, parties and take personalised orders. I
was responsible to keep check on staff working to ensure that, everything is going on a right
track which maintained a well decorum of the restaurant. The senior managers were friendly who
motivated me to work hard and be an inspiration for others. The Induction went well and I
decided to work on improving my skills and perform duties properly.

Week 2
While working in the The Kingfisher, I analysed that they have a goal to give maximum
satisfaction to the customer. The assistant manager has its duties to make customers retain and
loyal for the long period of time. Being a luxurious Restaurant, the The Kingfisher do not target
middle class people. So that, the managers expect a professional attitude and behaviour towards
customer. Their experience must be memorable in all the context such as having food or getting
services at the restaurant. My foremost responsibility was to greet customer with some warm
wishes and a good smile on face. This was considered as a positive gesture towards them and
customer will found them comfortable to ask for any assistance. I had experienced that, many
customers failed to ask their doubts due to hesitation and this becomes the reason for
unsatisfactory experience. I always ensured that first I create customer persona through which I
could be able to handle different customer and their problems by analysing their past journey
with the restaurant. I have learnt that, listens to their problems plays crucial role in solving their
queries and fulfil their needs and wants. This strategy is necessary to interact with customers and
build good relations. So that, I guide and motivate the staff for the same direction and keep an
eye on their behaviour while attending customer at the restaurants.
Week 3
During this week, I learned that restaurants are one of the finest business which fulfil
customer needs. There are many food outlets opened in the London, but it is difficult to find best
quality food to satisfy hunger and get a favourable environment to spend time with friends or
relatives. Nowadays, social media platform becomes vital to connect with people which has
much contribution in attracting them towards The Kingfisher restaurant is available on various
platforms like Instagram, twitter and has brand website (Przymus, 2019). People could easily
find their needful services and post queries thereby. As an assistant manager, I need to take
decision for best strategies and promotional activities on social media to keep customers
informed. I have also learnt that, in these restaurants food quality is a great factor for customers.
They always wanted a delicious and unique taste that will be worth of money value. While took
feedbacks from customer, I noticed that many of them were always inspired from the taste of
Tamarind and liked the traditional flavours. Therefore, I first taste the food before serving to the
guest so that, any defects could be identified.

Week 4
While working in the Restaurant, we had to maintain a well-disciplined environment in
order to achieve customer satisfaction. For that instance, I assigned different tasks to the staff
and put them into different teams. They were asked to work in a team and create workplace
coordination. Teamwork was found to be effective to provide services like taking orders, serving
customers fast and accept payments. In this week, I have learnt that working with my senior
managers had been a great impact on my performance. I got to know more about new working
criteria, techniques. These practices are vital to work in any of the organisation. Working into
team helped me to identify my mistakes through taking others opinion. It eliminates customer
issues in terms of late service, food quality, miss communication and many more. I got to know
that these team work qualities could not be developed without having practical experience at the
workplace. Customers always encourage when their orders do not get stuck due to poor
communication at the restaurant. They want quick yet effective services. Therefore, I encouraged
my team for day to day practices to be ready with equipment, set themes, organise cutlery and
clean tables.
CONCLUSION
The report has concluded that workplace experience plays vital role to improve own
skills and abilities. It has been analysed that customer satisfaction, social media presence and
team working is much required to fulfil restaurant objectives. This could be done through
connecting with new and loyal customer, enable feedbacks, listen to their problems and provide a
valid solution. This way, they will get good experience and wants to take restaurant services
again Also, there are various skills taken into consideration in order to put best efforts within
organisation. These skills are communication, teamwork, problem solving and time management.

REFERNCES:
Books and Journals:
Wilson, S., 2018. What attributes from Food Aesthetics, Service Quality Cues or the Roles,
Consumption Rituals or The Norms and Boundaries of the Service Provider contributes
to customer Service Experience in a Fine Dining restaurant context?(Doctoral
dissertation, University of East London).
Przymus, Z., 2019. Management practices in the experience economy in the restaurant sector.
Acta Universitatis Nicolai Copernici. Zarządzanie, 46(2), pp.35-46.