BMM4982 2nd Semester Reflective Form: Teamwork Analysis

This reflective form analyzes an individual's experience working within a team, specifically focusing on a restaurant management scenario. The individual reflects on their preferred leadership style, identifying it as a democratic approach, and highlights the importance of communication, planning, and problem-solving skills for successful task completion. The form explores the skills and traits utilized within the team, emphasizing leadership, communication, and decision-making. It assesses the effectiveness of communication methods and addresses instances of conflict, detailing the steps taken to resolve them, such as open meetings and restructuring policies. The individual outlines potential changes for future team-based activities, including a shift towards a more people-oriented culture and the adoption of a democratic leadership style. Finally, the form includes a breakdown of team member contributions, highlighting the roles of each member (chef, receptionist, customer service, and manager) and their respective contributions to the restaurant's overall success.

Reflective Form – BMM4982 2nd semester assessment (1500 words)
This form should be completed individually. The answers should be your own,
and will not be shared with any other students.
Name………………………………………………………………………………
Student ID number……………………………………………………………….
Team members…………………………………………………………………………
1) What did you learn about your preferred style of working within a team?
by working with the group I realised that my preferred style of working is leadership
style, i.e. leading the group into the right direction.
I have analysed that I prefer to work in leadership style as I can be a good leader as well as
can lead a team in an effective manner. I wanted to work in a supportive and detail-oriented manner
which will aid me to build strong relations with my team members. I want to adopt democratic
leadership style and provide my team members an enough scope to provide their suggestions and
opinions, if considered necessary. I want to work in a collaborative manner with my team members
so that they respect and can share their problems without any hesitant. As a director of a restaurant,
I want to take my team along in alignment of attaining desired objectives in a strategic manner. I also
want to tackle situations in a logical manner which aid me to dedicate an incredible amount of
concentration towards accomplishing organisational objectives and goals.
2) What skills did you have to utilise to ensure the tasks were completed
successfully?
Skills that I needed to utilise for ensuring that I can complete the task of managing the team
in restaurant in an effective manner are related to communication, planning and problem-solving. It
is imperative for me to have excellent communication skills which are needed to guide and motivate
the team members in a strategic manner. As a director of a restaurant, I should possesses planning
skills which will help me to organise the activities in an effective manner. Through this, I can plan the
tasks for the day which are to be undertaken by team members. This skill help me in working in a
detail-oriented manner which will aid me in reduction of missing deadlines. These planning skills also
help me in determining the ways to perform with productivity in relation to dynamic environment. I
also poses problem-solving skills which will aid me in managing differential conflicts of team
members in a strategic manner. I can be a leader who can effectively manage their team with
supportive work style. I want to develop a workplace whereby all team members work in a
collaborative manner for enhancing productivity as well as performance.
3) What skills/traits did you use to work within the team, and to what extent do you
think it was a success?

In order to become good director in a restaurant, I was needed various skills to
conduct my practices effectively. Multiple skills helped me to run, organised and managed a
restaurant which increased the productivity, profitability and customer base. These skills are
leadership skills, communication skills, decision making skills.
Leadership skills- It is the ability to lead, guide, manage and motivate people in an
organisation in order to meet desired goals on time. This skills helped me to assign duty to
employees as per their qualification and capabilities so they give their best for the overall growth of
the organisation. Further, it also helped me to motivate people at my workplace so they work
together as a team and complete task on time. With the leadership skills I was organised as well as
keep the member of group on track addition to focused to reduce delays in work.
Analytical skills- It is an ability which is used to analysis various option, situation as well as
solve various complex problems. This skilled helped me as a director to analysis huge data related to
market condition, customers trends and various problems in operations in order to select best one
for the growth of restaurant. This skills helped me to foster the productivity and performance of
restaurant which leads to increase in customer base or brand value.
Decision making skills- It is the ability to take fast and effective decisions regarding day to
day operations, new technology implementations, new methods, adopting recent trends and many
more. I used this skills in taking various important decisions such as implementing online technology
in marketing process, online payment mode, changed in organisation culture, policy and many more
which leads to increase in profitably of company.
4) How did you/the team communicate; was it effective?
Initially, I made very strict rules and rigid policy which is goal or customer oriented rather
than people oriented. So it created gaps between me and my team that leads to delay in work,
demotivation among staff member and many more issues. The communication between whole team
is not so good as employees work without consulting and interacting with each other which created
problems among their team working and task. There is formal communication in the restaurant as
employees talk with each other for task purpose only which was not effective for organisation and
people felt demotivated. Also, I had not interacted with them informally so they felt shy to share
their problems and asked questions related working and many other organisation issues. There was
ineffective flow of communication in organisation which created misunderstanding and
dissatisfaction among whole staff member.
5) Was there any conflict within the team, and if so, how did you resolve it?
There was conflicts among the team due to ineffective communication which delayed work
and created misunderstanding. All these issues affected the productivity and performance of
restaurant which hinder growth or customer base. Employees did not talk with each properly and
conducted their practices without informing or consulting that impacted the quality of services and
customer experience. To resolve the conflicts among team, I had taken various steps such as called

them in a board meeting then listen their issues, problems in order to provide best solution. Further,
I organised informal meetings so people give their opinion, feedbacks and ideas to resolve the
disputes and how we reduce communication. By listening all ideas, I decided that I need to
transform organisation culture, leadership style and structure so employees can interact and
understand each mindsets better for efficient working. Also I assigned their duty as their skills and
qualifications so they got clear understanding about their role in particular task. Further, I called
manager to know about the reason behind all these issues in order to take effective decisions to
conquer form challenges. To increase the effective communication in the organisation I took
decision to restructured the policies, methods and culture.
6) What might you do differently in future team-based tasks/activities?
To eliminate the conflicts and improve coordination, unity, understanding and
communication among team member, I will change the current organisation culture. Previously the
restaurant follow rigid and work based culture which restricted the employees to work with full
freedom, make strong connection for effective working. I will transform the customer oriented
policy to people oriented policy so staff member feel motivated and work with full dedication to
achieve organisation goals. I will set clear goals for every team and give them authority to take
initiative to complete the work with most innovative style. By providing them training and give them
incentives for their better work done so they take more efforts for better opportunities. Further, I
will change the autocratic leadership style with democratic leadership style which allow employees
to take participants in planning and decision making process so they get clear understanding about
purpose, mission and vision of restaurant.
7) Please complete the table below to state what % you think each team member
contributed to the tasks. The total should be 100.
Team member’s name % contributed
Mr A 25
Ms B 25
Ms C 25
Mr D 25
TOTAL 100
There are various tasks in the restaurant such as receptions, manufacturing and offering
food items, management of operations like ordering, managing tables, bill as well as customer

services. Each member perform their task well and contribute equally in the growth of restaurant.
Mr A is the chef in the restaurant who make healthy and delicious food as per the customer demand
in order to increase their experience as well as he contribute 25% in restaurant. Ms B is the
receptionist who manage and guide customers to enjoy their meal and have great experience at
restaurant, she also contribute 25 % in the completion of task. Ms C is manage the activity of
customer service department in which she take feedbacks form customers about their experiences
about quality of food, delivery services and another. She contributes 25 % by taking customers
feedback and informing manager for improvements to achieve success. Mr D is the manager of
restaurant which contribute 25%by managing cash flow, food ordering and delivery activities as well
as human resources and leads them in same direction.