Analysis of Spice Grill's Business Environment and Society in Tropics

This report provides an analysis of Spice Grill, an Indian/Pakistani restaurant located in Singapore. It begins with a brief overview of the restaurant, including its services, locations, number of employees, and operational structure. The report then delves into two key topics: management skills and busi...Read More

Running Head: BUSINESS ENVIRONMENT AND SOCIETY IN THE TROPICS
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Name of the Small Business: Spice Grill
Type of business: Restaurant
Spice Grill is an Indian/Pakistani food restaurant which started its business at 94
Rangoon Road, Singapore. This restaurant is well known for its North Indian spicy and Pakistani
dishes. The restaurant is usually open between 11:00 am to 10:30pm and serves mainly Tandoor
dishes (Tripadvisor.sg, 2017). Kashmir Singh is the owner of this restaurant. Basically, it is a
family business where the chief regulators are Mr. Singh and his wife. The restaurant provides
special lunch offer to the customers. It is named ‘Lunch Buffet’ with full of Indian dishes
including additional combo offer and other special offers for loyal customers. Also, the
restaurant has an official online website where anyone can reserve table for a stipulated time.
The restaurant is also good for groups or parties, Catering and Outdoor seating services.
Location:
Along with the extraordinary services the locations of these branches also act as the
major tools of making profit. Spice Grill restaurant has its main branch at Rangoon Road and
another one at Gopeng Street. Both branches are situated at very populated area receiving 250 to
300 customers on an average day. Tourists and local people used to come there to have spicy
Tandoor dishes. Spice Grill also serves some special combinational dishes for the customers,
who are not well accustomed with spicy Tandoor recipes.

BUSINESS ENVIRONMENT AND SOCIETY IN THE TROPICS 1
Number of employees and position
The main branch in Rangoon Road has around 55 employees including part time and full
time workers. In Gopeng Street branch the number of employees is 35. The number of the
employee includes from ground to managing level staffs (spicegrill.sg, 2016). There are some
operational divisions where workers play individual roles as per their expertise.
 Receptionist – 4 employees are appointed to welcome the customers and to communicate
with them for answering their queries.
 Order receivers- 16 employees are appointed to take the orders and to inform the kitchen
department about the ordered dishes and quantities. They also offer the bill to the customer
and collect feedback from them.
 Servers – 16 employees are appointed to serve the food to the specific customer by
transmitting the dishes from the kitchen to the customers.
 Cleaners – 16 employees are appointed for cleaning the tables, after the customers are done
with the food and also for cleaning the plates and utensils at the kitchen.
 Cooks – These employees are recruited only for cooking the signature dishes of the
restaurant. Considering the both branches, Spice Grill has 6 Cooks specialized experts of
their recipes.
 Helpers – 16 helpers are appointed to help the chef with chopping, grinding and anything
else, when required.
 Cashiers – 5 employees are appointed to deal with the cash, payment bill and other financial
exchange operation as well as for financial documentation.
 Marketing staff- 4 employees are appointed to conduct real time market research and analysis
to identify consumer’s trends and demands.

BUSINESS ENVIRONMENT AND SOCIETY IN THE TROPICS 2
 Logistics staff- 6 employees are appointed to maintain the supply management of raw
materials. They are also responsible to maintain healthy and cost effective relationships with
the suppliers (spicegrill.sg, 2016).
 Managers – The duty of the 3 recruited managers is to ensure the customer satisfaction and
flawless financial and business operation. They are the coordinators and regulators of other
staffs. One of them is the operational manager or middle level manager and other 2 managers
are the low level managers. The low level managers are also known as Chef.
Topic 1: Management skill
The word ‘Management’ emphasises the set of duties to coordinate and regulate the other
departments that would help to achieve efficient and flawless workforce operation. Therefore for
this responsible task some major skills are chiefly required namely Technical skills, Conceptual
skills, Human skills and Motivational skills. The overall performance of the business operation
depends on the functional efficiency of the management powered by these skills and attributes
(Rapp, Bachrach & Rapp, 2013). The individual controlling of this departments as well as the
collective integrity maintenance are two major duties of the management of any business
organisation.
Technical skills refer the understanding, interpreting and proficiency of specific tasks.
For Spice Grills technical skills refer the cooking and resource management skill. With the
conceptual skills the Top level manager of Spice Grill organisation can identify and analyse the
potential performance of cooking, delivering supplying and cleaning department with their
current technical and operational interconnection. Conceptual skills refer the ability to
communicate with various departments and the operational head of Spice Grill namely logistics

BUSINESS ENVIRONMENT AND SOCIETY IN THE TROPICS 3
manager, Chef, and consumer relation manager in order to maintain the functional integrity and
understanding (Iyamu & Mphahlele, 2014). Spicy Grill has a management committee of 5
members including the two owners or top level managers namely Mr. and Mrs. Singh and the
three managers of the company. The conceptual decisions are made by these top level managers
in presence of the middle level managers while taking decision in technical and human relation
field is the responsibility of Chefs and operational manager respectively. These skills are very
helpful to maintain the work flow of the organisational factions. For middle level manager or
operational manager human skills are largely related to the verbal and nonverbal communicative
relationship with the leading personnel of each functional department as well as the consumers.
This skill allows the operational manager to maintain the healthy and productive workforce
culture and consumer relationship.
However the functionality of the management policies involving various departments
namely serving, finance, cooking, cleaning and other depends on the management skill of the
three managers (Wong, 2018). One of them is the middle level operational manager of both of
the restaurant branch and other two low level managers are the chiefs of individual branches of
Spicy Grill who needs more technical skills than others. Motivational skills are also related to
human resource practices where the management has the responsibility to empower their
employees by motivating them. In this section identifying the motivational keys and utilising
them with proper representation is very important. From the cooking to service and even
consumer support operation depends on the management skills and implementation by these
three managers.

BUSINESS ENVIRONMENT AND SOCIETY IN THE TROPICS 4
Topic 2: Business structure that align with environment and strategy
The organisational structure or organisation designs refer the foundational and operational
module of the organisation that interprets the roles, designations and duties of each and
individual person regarding their capabilities. The organisational structure or business structure
is highly influenced by the decision making system and internal and external environmental
management. This business structure also helps to control the business operations precisely by
appointing a person or a group of employees for particular tasks in accordance to their skills and
capabilities (Williams, McWilliams & Lawrence, 2017). Technical combination of
functionalities, responsibilities, operational integrity and strategies are depended on the
efficiency of business structure or organisational design.
The organisational structure should follow the business strategies and the business strategies
should be regulated by the organisational structure as well. The business structure Of Spice Grill
chiefly integrated with the internal and external operations of managers and their operational
strategies. The business strategy and organisational design also influence the effective leadership
strategy. There are two low level managers who are also known as Chefs who need the most
valuable technical knowledge in this cooking field. The operational manager or the middle level
manager is appointed to focus on each of the three aspects namely conceptual, human and
technical skill. Tall structure is more hierarchical structure where the management has more
precise control over the whole business (Plugge & Bouwman, 2013). On the other hand, Flat
structure allows a business organisation to be more adoptive and decentralised. There is another
structure called Matrix structure which is a combination of these two structures to gain the
advantages from both of the structures.

BUSINESS ENVIRONMENT AND SOCIETY IN THE TROPICS 5
Spicy grill has followed the flat operational structure more than the tall structure. In more
practical words, the operational design or business structure of the company follows the matrix
based organisational structure where the management can equally prioritise and control the five
basic components of business operations namely Environment, Strategy, Technology, Size and
People (Fisher, Campbell & Svendsen, 2012). However, Spicy grill does not have a rigid
organisational structure. Currently, the organisation is in their quick development process where
the company cannot relay only a rigid structure. In logistics and marketing operation the
company focuses more on flat structure, where in internal business operation namely, cooking,
cleaning, serving and others the company improvise a tall or Mechanistic organisational
structure.

BUSINESS ENVIRONMENT AND SOCIETY IN THE TROPICS 6
References
Fisher, D. R., Campbell, L. K., & Svendsen, E. S. (2012). The Organisational Structure of Urban
Environmental stewardship. Environmental Politics, 21(1), 26-48. Retrieved from:
https://doi.org/10.1080/09644016.2011.643367
Iyamu, T., & Mphahlele, L. (2014). The impact of Organisational Structure on Enterprise
Architecture Deployment. Journal of Systems and Information Technology, 16(1), 2-19.
Retrived from: https://doi.org/10.1108/JSIT-04-2013-0010
Plugge, A., & Bouwman, H. (2013). Fit between sourcing Capabilities and Organisational
Structure on IT outsourcing performance. Production Planning & Control, 24(4-5), 375-
387. Retrieved from: https://doi.org/10.1080/09537287.2011.648489
Rapp, A. A., Bachrach, D. G., & Rapp, T. L. (2013). The influence of time management skill on
the Curvilinear relationship between organizational citizenship behavior and task
performance. Journal of Applied Psychology, 98(4), 668. Retrieved from:
http://psycnet.apa.org/article/2013-03481-001
spicegrill.sg (2016). spicegrill story. [online] Spicegrill.sg. Retrieved from:
http://www.spicegrill.sg/story.php [Accessed 11 May 2018].
Tripadvisor.sg (2017). Spice Grill, Singapore - Restaurant Reviews, Photos & Reservations.
[online] Tripadvisor.sg. Retrieved from: https://www.tripadvisor.sg/Restaurant_Review-
g294265-d11629510-Reviews-Spice_Grill-Singapore.html [Accessed 11 May 2018].

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Williams, C., McWilliams, A., & Lawrence, R. (2017). MGMT3. Australia: Cengage Learning
Australia.
Wong, C. (2018). BU 1104/ BU 1804: Student copy session 6: What is management and
planning slides. [PowerPoint slides]. Retrieved from https://learn.jcu.edu.au