Leadership and Management Strategies for Ledbury Restaurant Success

This report analyzes the leadership and management practices within the Ledbury restaurant, focusing on the differences between leadership and management, and the application of leadership theories such as situational leadership. It explores the roles of leaders and managers in various situations, particularly within the context of the food industry, and how they can influence employee motivation and operational efficiency. The report highlights the importance of operational management in achieving business objectives, including factors within the business environment that impact operational decision-making. The report also discusses the application of situational leadership theory, emphasizing how managers can adapt their leadership styles to enhance employee skills and improve service delivery. The goal is to identify effective strategies for improving the restaurant's performance through better leadership and management.

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Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1:...........................................................................................................................................1
a. Differences between leadership and management:.............................................................2
b. Role of leader and function of manager that applied in different situations .....................4
c. Theories and models of leadership approach......................................................................5
TASK 2:...........................................................................................................................................7
a. Key approaches to operations management and the role that leaders and managers play. 7
b. Importance and value of operations management in achieving business objectives..........9
c. Factors within the business environment that impact upon operational management and
decision-making by leaders and managers...........................................................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................13

INTRODUCTION
The management of every business organization plays a vital role in developing business
prospects by managing all its operations effectively and systematically. Better management of
organizational operations will help business to flourish and prosper thereby attaining best
customer base and recognition (Fitzsimmons, et. al., 2006).
In this study, Ledbury restaurant of London has been considered whose Leadership and
Management Development programme will be discussed in detail. All staffs or employees are
considered to be most significant stakeholders in the organizations and thus in order to manage
all operations effectively, it is of utmost importance for management of Ledbury to imbibe
proper leadership qualities and attributes which will make all staffs motivated and thus increase
their performance standards (Stevenson & Sum, 2002). The purpose of this study is to point out
exact differences between leadership and management and impact of applying Situational and
Contingency theories of leadership over success of a restaurant.
Moreover, it will discuss how a manager of the restaurant is capable of becoming an
effective leader by increasing quality, efficiency and responsiveness of business. For gaining
competitive advantage and profit, management of restaurant should manage and control all
operations and responsibilities by taking effective decisions which can ensure delivery of best
quality of food and services to its customers.
TASK 1:
Leadership and management are two most significant and considerable terms which
focuses upon the success and competitiveness of the organizations. It is much likely that
leadership and management must go simultaneously hand in hand. Though they are not the same
thing, but they are linked with each other. It can be said that both these concepts complement
each other in carrying out the business prospects proficiently. Without proper leadership and
management practices, it is impossible for any organization to maintain stability and
effectiveness of their operations. In order to assess whether all operations of Ledbury restaurant
are managed well and effective services are being delivered to customers by staffs, it is important
to study the actual concepts of leadership and management in detail.
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a. Differences between leadership and management:
Though both terms ‘leadership’ and ‘management’ are essential for maintaining high
quality standards of operations but they differ from each other considerably. In the restaurant
business, managers need to develop certain leadership qualities or skills that will help them to
gain trust and loyalty of employees as well as motivate them to stay connected to their
workplaces. Both leaders and managers play a significant role in improving quality of operations
carried out in organizations. It is duty of managers to plan, decide, organize and coordinate all
activities with employees so as to make them understand their job roles. On the other hand,
leaders are likely to inspire and motivate staffs so as to encourage them at work. Differences
between this two can be best highlighted with help of the following table:
Aspects of comparison Leadership Management
Definition and meaning Leadership is considered to be a
skill or quality that focuses on
leading subordinates or staffs in
an appropriate way for achieving
desired objectives
Management is referred to
the process of planning,
designing, organizing and
coordinating all operations of
organizations effectively so
as to derive favourable
outcomes
Basis Leadership is completely based
upon building up trust between
the leaders and staff (Yukl, 2002)
Management practices are
wholly based on
administering and controlling
the operations of the
organizations
Power Leaders influence staffs to do
their operations correctly and
they build up power with them
and work to support them
Managers on the other hand
believe in ruling the staffs
and take full control over
them
Focus Leaders are focused upon
encouraging and bringing in
positive changes into the
organizational operations
Managers mainly emphasize
upon ensuring stability and
firmness into the
organizations
Putting emphasis upon Leadership is all about inspiring
and motivating employees in an
effective manner so that they can
gain interest in putting more
efforts at work
Managers emphasise mostly
upon managing and
controlling all the activities
of organizations thereby
assuring the effectiveness of
work
Strategies adopted Leaders are mainly proactive,
definite relevant leadership styles
Managers are reactive in
nature and they tend to react
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and approaches are followed by
them to satisfy employees and
fulfil their basic work needs for
increasing their performance
standards
upon employees if they feel
that the operations are not
executed by them properly as
per expected
Perspectives Main criteria of becoming an
effective leader is to have better
foresightedness, leaders should
foresee opportunities and
challenges that the organizations
are likely to face in future and
accordingly guide staffs to
maintain their quality standards
Managers possess a short
perspective and they
acknowledge as well as
emphasise upon present or
current activities and do not
foresee upcoming challenges
and scopes
Follow Leaders follow certain specific
principles and guidelines and
narrate in the same to staffs so as
to ensure that all the operations
are carried out ethically and
properly
Managers mainly follow
definite policies and
procedures related to the
organizational ethics and
direct employees to comply
with them while doing work
(Chase, et. al., 2004)
Attitudes towards
changes
Leaders aim at creating new
changes into the organizational
operations and guide staffs to
execute their operations with
changes proposed
Managers react to the new
changes significantly and
instruct employees to cope up
with them
Contribution of ideas They implement good and unique
ideas at work to improve the
operations
They think critically and
identify the effective and
innovative ideas
Persuasion Proper leadership practices
persuade the staffs to give their
best at their workplace domains
Communication with the
employees helps them to
understand their job roles and
duties properly
Teamwork Leaders tend to create efficient
teams and encourage
collaborative work practices
within the organizations
Managers have the job to
direct and instruct teams for
doing the works properly
Acknowledgement Leaders take responsibilities to
build up effective teams and seek
beneficial outcomes from them
Managers are focused on
success and they take credit
of positive outcomes from
the business
As per this case scenario, it can be said that management of Ledbury should follow
effective leadership qualities and attributes as highlighted in above table so that employees can
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be motivated and perform their job roles proficiently (Voss, et. al., 2002). This will increase
operational quality standards of employees thereby delivering the best food and services to
customers.
b. Role of leader and function of manager that applied in different situations
Application of successful strategies in a business is itself a process to justify abilities and
skills of a leader. Moreover, need of structuring work in a team is one of the integrated
approaches that are taken into consideration to lead an organizational life. There are several
scholarly works that determines results in discovering how effectively leaders can mobilize
teamwork in correspondence to training and development related services.
Leaders usually play an important role in facilitating team building adoption procedures
(Schein, 2010). Leaders in any organization especially in food industry, usually work effectively
for facilitating and motivating their teams so that they can end up with effective results. Some of
scholarly works also put first, this is because of their personal as well as professional traits help
them in turning out to be effective leaders. Efficient leaders usually tend to become accustomed
with situational leadership model for facing different challenges and adapting changes in external
as well as internal environment. Role of an effective leader can be demonstrated as follows:
1. A leader tends to communicate with employees in effective way so that vision could be
created regarding future expansion.
2. Food industry is an emerging industry and since same requires effectiveness, leaders
must be able to implement changes in management strategies even when the company
would also require the need of urgency of the entire company.
3. A leader is vested with the responsibility of monitoring and supervising this dynamic
process of management in any situations
4. Since leaders usually evolve differently in different groups, leaders are vested with the
responsibility to practice communicative behaviours and attitudes such that it impacts on
the processes of adopting changes according to scenario (Northouse, 2012).
5. During the transition phase, a leader can facilitate process of developing positive team
norms and accordingly can help in performing the strategy and can also assist in
understanding shared values of team members as these functions will actually help team
leader to monitor individual outputs made by team.
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Again, apart from a leader, a manager also plays an important role in adapting changes
and strategic decisions in field. Functional managers in food industry are treated as the
specialists and they are held responsible for monitoring operations, marketing and financial
performance of the business. Roles of a manager in food industry can be illustrated as follows:
 A manager must look after preparing proper schedule of the food production rates and
adopt strategies in varied situations to maintain the schedule.
 He must also look after quality, safety and hygiene of food products.
 Manager shall be held responsible for implementing and supervising the optimum
nutrition contents of the recipes (Selznick, 2011)
 A manager in the food industry shall develop new food products and must promote in
same in such a manner that the business is able to deliver effective results with
implementation of new things at workplace.
c. Theories and models of leadership approach
Success of the restaurant is in hands of its employees. Thus, manager of any concerned
restaurant should implement good and fruitful leadership approaches and models to motivate
employees and drive their concentration and attention towards delivery of appropriate services
and food to customers (Gaither & Frazier, 1999). Leaders should treat all staffs as human beings
and help them to develop their professional skills and efficiency which are beneficial to achieve
operational objectives of organizations. Management of Ledbury restaurant should apply certain
relevant models and theories that will help them to lead the staffs in a proper way and narrate
them their respective job roles. This will help the employees to understand their activities.
Situational leadership theory:
Situational leadership theory or approach is referred to one of the most effective and
proficient leadership styles that proposed by Kenneth Blanchard and Paul Hersey which indicates
that managers or leaders of organizations should adjust
their part in order to develop and enhance skills of the
employees for influencing them (Slack, et. al., 2010).
According to Hersey and Blanchard, management should
realise the time when they have to change their
leadership style to fit according to the employee
perspectives and expectations. In this case, with
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implementation of situational leadership, management of Ledbury can motivate and support
employees by thereby inspiring them to stay committed to the organization. Situational style of
leadership encompasses in following four steps:
Directing:
Through implementation of this style, manager of the restaurant will direct and inform to
employees to accomplish goals of the work. It is a top-down approach where the manager should
communicate with staffs to tell them what exactly needs to be done.
Coaching:
After distribution of the work responsibilities it is essential to encounter staffs members,
providing them proper training and coaching should be provided to them for developing their
professional skills.
Supporting:
Leaders must support employees at work and should pass on job responsibility in their
hands to encourage them to take effective decisions for organizational well-being (Northouse,
2012). Proper direction will be provided to them but decisions however will rest in the hands of
employees. This will increase their confidence and will motivate them to get their tasks
completed and cope up with challenges.
Delegating:
Leaders should delegate authority and responsibility to employees to let them choose the
tasks and take appropriate decisions to accomplish their works. In this style, employees are
aware of their role and accordingly they perform by taking little supervision and guidance from
the management.
For example, in case of Ledbury restaurant, manager follows authoritative leadership
style and instructs employees regarding their operations (Heizer, 2004). But with the increase in
market competition, restaurant might encounter some risks that can hamper organizational
efficacy. Thus, manager should adopt situational leadership style to make employees able and
efficient in dealing with situation effectively so as to ensure organizational stability.
Contingency leadership theory:
Contingency leadership style is actually based on how managers or leaders change
themselves according to the circumstances of organizations. Nature of leadership is structured by
the contingency theory which focuses mainly upon relationship between leaders and their
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subordinates. With the help of this leadership model proposed by Fiedler, managers can be able
to meet with requirements of a particular organizational situation thereby deriving effectiveness
(Fiedler & Chemers, 2007). This theory empowers managers to take up specific and fruitful
solutions which can solve as per internal issues of workplace and in turn to meet with
organizational goals. For instance, in Ledbury restaurant of London, if manager delegates
authority or control towards employees, then sometimes it can be perceived that they are not
performing effectively and are unable to meet customers’ expectations. Thus, manager might feel
difficult to handle this pressure efficiently as he is one person who responsible for allocating jobs
to different staffs in the restaurant. Therefore, with contingency approach, manager can be able
to control behaviours of employees by controlling them and giving them job descriptions as per
interest and qualification areas so that success can be achieved.
System theory: System theory is the interdisciplinary study that determines abstract of
phenomena, independent, substance and type of enterprise. In this aspect, principles are
investigates within all complex entities through mathematical model that can be used and
describes. In other words, it is determines complex system in nature, society, science and
framework in Ledbury restaurant. Further, one person can describes group of object and another
do work to produce effective results.
TASK 2:
a. Key approaches to operations management and the role that leaders and managers play
Ledbury restaurant needs a proper management approach to increase quality, efficiency
and responsiveness of the firm. In this way, restaurant can become more competitive by reducing
cost and improving the service targets. In order to sustain competitively in the market
environment of London, management is required to ensure that food items and services need to
be delivered to customers in the best manner to meet their expectations (Yukl, 2002). To serve
this purpose, managers or leaders of the restaurant must incorporate effective approaches and
strategies so that staffs can be motivated and operations can be managed well. Following
approaches must be followed by manager for managing the restaurant operations effectively:
Operations manager must be realistic:
In order to be a strong and effective operations' manager, it is required to consider all
staffs as valuable resources for the organization. Communication between operations leader and
operations staff must be encouraged so that both can understand requirements and carry out their
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operations effectively. If manager encounters that production is going down and the company
revenue is increasing, then he can slow down expenses and ensure more productivity. Operations
manager of the restaurant should provide benefits to each member of Ledbury restaurant so that
services could be improved effectively.
Managing proper resources:
Operations manager of Ledbury restaurant should play a leading role in the management
with all financial resources, human resources and raw materials. Purchase of fresh vegetables,
fruits, ingredients, etc. should be done under acknowledgement and monitoring of operations
manager (Hughes, 2003). Also, the inventories and supplies should be managed by manager.
Moreover, operations leader should adopt effective leadership quality to take care of his/her
staffs and make sure that they are motivated and encouraged to their job roles.
Operations manager looks for efficiency:
Operations managers or leader of Ledbury restaurant looks for efficiency in workplace
and thus skilled and efficient staffs must be hired so that efficiency of operations can be
ascertained.
Focusing upon quality:
The operations manager must make sure that the staffs are performing in a better way and
are delivering quality food and services to the customers to attain their loyalty and satisfy them.
Quality enhancement is the main focus of the operations manager as it will help to increase the
business prospects and operations.
Leadership quality of operations managers:
Operations managers must be supportive and also stay as providing guidance to the
employees. At Ledbury restaurant, manager should ensure that the staffs are encouraged to
perform their duties at their best level and thus they should be provided with necessary tools and
guidance that will help them to proceed further and accomplish businesses goals.
All these approaches are relevant and effective enough for operations managers to
encourage employees and motivate them to give their best outputs at their work and deliver
proper food and services to customers (Bass & Avolio, 2007). By adopting these leadership
approaches, operations manager of the restaurant can gain effective customer base and increase
their revenue by attaining success in overall competitive food and beverage industry of London.
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Total quality management: Total quality management is based on the principles which
are committed through each staff member to maintain standards in work within the business
environment. In this aspect, in Ledbury restaurant all members are participates to improve
processes, products and services to create effective results. The chosen organisation has primary
8 elements in TQM such as customer focused, employee involvement, process centred,
integrated system, strategic and systematic approach, fast decision-making and communication
(WHAT IS TOTAL QUALITY MANAGEMENT (TQM)?, 2017).
Kaizen theory: This theory is frame to make changes for create better outcomes. In
respect to determines continuous improvements, Ledbury restaurant need to concentrate on their
culture and system for regular innovations and improvements. Kaizen demonstrate this concept
which is ongoing for making improvements quickly with implement changes. Improvements are
suggested with doing work and assess the problem to address and make sense of changes. For
implementation it, employee need to receives training program in concept of regular guidelines
to handle work of the chosen business.
b. Importance and value of operations management in achieving business objectives
It is of utmost importance for the organizations to have proper operations' management
techniques and approaches which will drive them to the highest peak of success and
sustainability in entire business environment. In order to survive in competition of London food
industry, The Ledbury restaurant must include effective operations and innovative thoughts so
that success and revenue can be achieved. It is very much common that operations' management
is required for all organizations especially in the hospitality and food & beverage industry to
meet customer demands (Bass, 2005). With the help of effective operations' management
processes, restaurant can be able to understand their needs of customers and deliver them
accurate food items and services as per their expectations. Thus, to satisfy customers, operations
manager must see that staffs recruited therein are skilled and efficient enough to deliver
necessary services towards customers.
Capacity management: Capacity management is a systematic process that used for
information technology. It demonstrates primary goal to ensure resources are right sized and
used to meet with current and future business requirements with the cost effective manner.
Successful capacity management in Ledbury restaurant required to develop understanding
regarding business demand that influence for services. It is reflected to three basic elements such
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as business capacity management, service capacity management and component capacity
management.
Queuing management: Queuing management is the ability that assist to manage and
streamline queues in respect to improves customer waiting periods and productivity. There are
mainly two innovative products help to Ledbury restaurants such as intelligent queuing and auto
queue system.
c. Factors within the business environment that impact upon operational management and
decision-making by leaders and managers
Factors within the business environment which impacts operational management and
decision making are as follows: Existing market competition: Market competition is widely influence to the business and
its operations. Ledbury restaurant is operating in providing food products within the
market so that there are various other organisations exist that also deals in this line.
Therefore, this will affect to the chosen firm to produce effective results within the
workplace. For example, Turtle Bay, Canteen Royal Festival Hall and Zizzi, etc. New market entrants in the industry: When the new businesses are entered in market, it
creates impact on Ledbury restaurant. This is because, initially enterprises determines
their operations at low price to attract customers. Thus, it creates impact on the chosen
firm operations. Changes in trends and habits of the customers: Customers are change their taste and
preferences according to market changes. In addition to this, there are also various
elements exist due to their perception also change towards particular products or services.
It includes gaining information and knowledge regarding particular product, services and
many other things. Therefore, their perception might be change in Ledbury restaurant
towards particular products and services. Supply chains and production network: Supply chain is determines in term of producing
and providing finished goods through systematic process. In this way, the chosen
business includes input material that includes in process and comes in term of output.
Further, production network is also determines in creative aspect that would be beneficial
to attain overall productivity in Ledbury restaurant.
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