Analysis of Leading and Managing Effective Workplace Relationships

This report examines the dynamics of leading and managing effective workplace relationships within a coffeehouse café setting. It begins with a detailed team performance plan, outlining the roles, responsibilities, and key performance indicators (KPIs) for each team member, including baristas, supervisors, and wait staff. The report then presents a communication plan, including a sample email and a meeting agenda designed to address team roles, communication strategies, customer feedback, and service quality. It covers performance appraisals, salary discussions, and revenue earnings. The report also includes references to academic sources, providing a comprehensive analysis of workplace dynamics and leadership strategies. This document is a valuable resource for students seeking to understand and improve workplace relationships.

Running head: LEAD AND MANAGE EFFECTIVE WORKPLACE RELATIONSHIP
LEAD AND MANAGE EFFECTIVE WORKPLACE RELATIONSHIP
Name of the Student
Name of the University
Author Note

LEAD AND MANAGE EFFECTIVE WORKPLACE RELATIONSHIP1
Team Performance Plan
Team purpose: IMPROVING AND MAINTAINING THE TEAM
EFFECTIVENESS
Team
Memb
er
Name
Roles
Responsibilitie
s
Accountabiliti
es
KPI’s
Cass
Barista He makes as
well as serve
speciality coffee
and tea
beverages for
the customers,
besides
preparing food
with equal
quality.
He speaks and
interacts with
both the new
and regular
customers in a
decent manner,
and is also very
Deliver the
highest level of
customer
service that
encourages
positive
feedback.
To be
knowledgeable
and confident
about all
products
demonstrated
by advising
customers and
answering
queries.
His performance
can be measured
through the level
of customer
satisfaction,
number of
reviews online,
promoting the
loyalty program
membership to
the visiting
customers and
amount of
reduction of
wastage inside
the café.

LEAD AND MANAGE EFFECTIVE WORKPLACE RELATIONSHIP2
responsible and
particular about
his work.
Besides doing
his own work,
he also takes
responsibilities
of his peer’s
work as well,
like the work of
Jason, who
leaves early on
regular basis.
He is very
particular about
the duties and
responsibilities
given to him.
He also follows
the health and
safety
guidelines while
working in the
café.
To produce and
prepare all
products in line
with brand
excellence
standards.

LEAD AND MANAGE EFFECTIVE WORKPLACE RELATIONSHIP3
Stephe
n
Front
of
House
Superv
isor
Mainly
supervises front
desk team
members in the
café to make
assure about
the efficiency as
well as smooth
operations of
the work in
order to
produce
excellent
feedback and
customer
satisfaction. He
also looks after
the complaints
raised by the
customers who
want to dine in
the café. He
also takes
charge of the
café when the
His performance
can be measured
through the level
of solving of the
customer queries,
number of
reviews online by
the customers
about resolving
the customer
grievances,
promoting the
loyalty program
membership to
the visiting
customers and
reviewing the
amount of
reduction of
wastage inside
the café.

LEAD AND MANAGE EFFECTIVE WORKPLACE RELATIONSHIP4
owners are not
present or are
busy in some
meetings. He
looks after the
condition of the
coffee vending
machines and
other necessary
items and
equipment.
Jason Barista
s
He also makes
and serves
speciality coffee
and tea
beverages for
the customers,
besides
preparing food
with equal
quality, but less
than that of
what Cass
prepares.
He speaks and
He is reliable as
well as very
much
responsible in
his role and
duties inside the
café. He has
already
complaint to the
owners about
the fault in one
of the coffee
vending
machines, but
His performance
can be measured
through the level
of solving of the
customer queries,
number of
reviews online by
the customers
about resolving
the customer
grievances,
promoting the
loyalty program
membership to

LEAD AND MANAGE EFFECTIVE WORKPLACE RELATIONSHIP5
interacts little
with both the
new and regular
customers, and
not very much
responsible and
particular about
his work.
Besides doing
his own work,
he does not
take
responsibilities
of his peer’s
work. He leaves
early on daily
basis, which
hampers the
work balance in
the café and put
pressure in his
peers, and
follows the
health and
safety
no serious
action has been
taken yet by the
owners.
the visiting
customers and
reviewing the
amount of
reduction of
wastage inside
the café.

LEAD AND MANAGE EFFECTIVE WORKPLACE RELATIONSHIP6
guidelines while
working in the
café in an
average
manner.
Josh
Wait
Staff
Waiter in the
Coffeehouse
Café. Takes
orders and
deliver the food
as well as the
beverages
according to the
orders given by
the customers
to the tables.
He is
presentable to
the customers
but performs his
own task only.
He is not helpful
and provide no
help to others,
even if there is
rush in the café.
Also avoids to
take
responsibilities
of other’s work
and keeps
engage within
himself even in
the emergency
cases. He is also
very careful
His performance
can be measured
through level of
customer service,
reduction of
wastage of food
and beverages
while serving
them to the
customers,
number of
reviews on online
by the customers
for his name and
promoting the
loyalty program
membership to
the visiting
customers.

LEAD AND MANAGE EFFECTIVE WORKPLACE RELATIONSHIP7
about the work
performed by
him. He is also
able to reduce
the wastage of
food and
beverages while
serving to the
customers. The
customers are
more or less
satisfied with
his services.
Melani
e
Wait
Staff
Waiter in the
Coffeehouse
Café. Takes
orders and
deliver the food
as well as the
beverages
according to the
orders given by
the customers
to the tables.
She is
presentable to
the customers
but performs his
own task only.
She helpful and
provide help to
others, even if
there is rush in
the café. She
also takes
responsibilities
Her performance
can be measured
through level of
customer service,
reduction of
wastage of food
and beverages
while serving
them to the
customers,
number of
reviews on online

LEAD AND MANAGE EFFECTIVE WORKPLACE RELATIONSHIP8
of other’s work
and keeps
engage within
herself even in
the emergency
cases. She is
also very careful
about the work
performed by
her. He is also
able to reduce
the wastage of
food and
beverages while
serving to the
customers. The
customers are
more or less
satisfied with
his services.
by the customers
for her name and
promoting the
loyalty program
membership to
the visiting
customers.
Kim Wait
Staff
Waiter in the
Coffeehouse
Café. Takes
orders and
deliver the food
She is
presentable to
the customers
but performs his
own task only.
Her performance
can be measured
through level of
customer service,
reduction of

LEAD AND MANAGE EFFECTIVE WORKPLACE RELATIONSHIP9
as well as the
beverages
according to the
orders given by
the customers
to the tables.
She helpful and
provide help to
others, even if
there is rush in
the café. She
also takes
responsibilities
of other’s work
and keeps
engage within
herself even in
the emergency
cases. She is
also very careful
about the work
performed by
her. He is also
able to reduce
the wastage of
food and
beverages while
serving to the
customers. The
customers are
more or less
wastage of food
and beverages
while serving
them to the
customers,
number of
reviews on online
by the customers
for her name and
promoting the
loyalty program
membership to
the visiting
customers.