Placement Diary: Assistant Manager Work Experience at Restaurant

This report presents a placement diary documenting a student's work experience as an assistant manager at Viceroy Tandoori, an Indian restaurant in Birmingham. The diary covers four weeks, detailing experiences with customers, team management, and operational responsibilities. Key learnings include improving communication, teamwork, and time management skills, understanding restaurant rules and procedures, and maintaining hygiene standards. The report highlights the importance of team coordination, customer service, and inventory management in ensuring a high-quality dining experience. The student also gained knowledge of restaurant technologies and tools, concluding that teamwork and coordination are essential for a restaurant's success. Desklib provides access to similar solved assignments and past papers for students.

Placement Diary

Table of Contents
Introduction......................................................................................................................................3
Week 1....................................................................................................................................3
Week 2....................................................................................................................................3
Week 3....................................................................................................................................4
Week 4 ...................................................................................................................................4
Conclusion ......................................................................................................................................4
References .......................................................................................................................................6

Introduction
Work experience is considered to be a vital thing for an individual as they gain practical
knowledge by doing their role in an organization. The report will cover the understanding of the
work experience in an Indian restaurant. In this report, Viceroy Tandoori is considered which is
located in Birmingham (Viceroy Tandoori Restaurant, 2022). The purpose of the report is also to
evaluate the work done and its experience in four weeks. This report will reflect the experiences
of the past few weeks between various layers of customers, team, and myself.
Week 1
I was selected as an assistant manager in Viceroy Tandoori restaurant which is an Indian
restaurant located in Birmingham. One of my friends works in the above-mentioned restaurant
so, she recommended the job to me. My employment was both exciting and demanding since I
had to learn to operate in a group. This job has allowed me to improve my numerous skills, for
example communication, teamwork and time management skills. During the journey of training,
I learned the rules, procedures, and regulations of restaurant. I was given a detailed summary of
my responsibilities and duties. I've also seen that sufficient training was offered to the staff and
new employees at the aforementioned restaurant, which aided in understanding and developing
the company's future aims and demands. By the end of the week, I had learned how to deal with
all sorts of consumers, including their difficulties and worries. Customers occasionally need to
know that management is paying attention. Also, my calm behaviour assisted me in keeping the
clients calm as well. This helped me in maintaining control of the situation because consumers
might be sensitive, so it was critical for me to make them feel valued and happy (Preston, 2019).
Week 2
Throughout my time at the restaurant, I've acquired a variety of approaches to dealing
with the business's suppliers and customers. My confidence grew as I progressed in my
employment. In addition ton this, i got to work with some of the greatest individuals every day
and discover stuff I'd never attempted or discussed before. My job as an assistant manager was to
make sure and notice on every detail and control the operations of the staff. I was also in charge
of meeting the restaurant's revenue objective through appropriate application of the restaurant's
rules and procedures. As it is critical to keep the restaurant's health and hygiene standards, during
my job I have always made sure that all food safety and hygiene precautions were properly

maintained and followed. In order to offer the services to the staff, the restaurant provided free
meals to the employees after the working hours as they value their management and staff along
with their customers. As good treatment to the employees of the company facilitated the restaurant
in increasing the organization’s productivity with a positive working environment.
Week 3
In this week I got to learn about team management as being in a restaurant requires a lot
of coordination and teamwork. The whole management was dependent on each other in order to
perform the tasks. Proper management is the key to enhancing the level of productivity at the
workplace. The ultimate goal of our restaurant is to provide high-quality food and services to the
customers. This goal was achieved with the support of all the management and staff as we solved
many problems collectively. In coordinating with the staff, my clear and direct communication
helped a lot and the team members listen to my suggestions they also highlighted their opinion
and points in front of me that helped me in increasing the engagement of the staff in the decision-
making process.
Week 4
In week 4, We all learnt from our errors since mistakes are an important part of the learning
process because they lead to new ideas and increased levels of creativity in the workplace. As an
assistant manager, it was my responsibility to maintain track of inventory so that fresh orders
could be placed on time to meet the restaurant's supply requirements. I also learned about the
many duties and responsibilities of my work description as a result of this. Customer service is
my primary responsibility, and I ensure that the requirements and desires of the clients are met.
In addition, I had to find the best pricing that were appropriate for the clients' expectations.
During this week, I learned about numerous restaurant technology and equipment. Individual
performance reports and other stock level reports were made possible thanks to such technology.
Such reports aided my staff and myself in understanding all areas of the eateries.
Conclusion
From the above information, it can be concluded that there are multiple business insights
that are involved in the restaurant. Being an assistant manager, there are a variety of work and
settings which are required to be done with the goal of providing a high-quality experience to the

customers. Along with it, the staff is also considered to be the crucial part of the restaurant in
providing food and beverages to the customers. As mentioned above, it can also be said that
teamwork and coordination are a must for a restaurant to perform the work better is also
mentioned in this report. I have also gained immense knowledge about various technologies and
tools that will help me to implement them in any other organization in the future.

References
Books and Journals
Viceroy Tandoori Restaurant, 2022 [Website]. Available at:
http://www.viceroytandoori.com/#top
Preston, M., 2019. Improving the leadership development of students who work off‐
campus. New directions for student leadership, 2019(162), pp.111-120.