Developing Restaurant Management Skills through Work Experience

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Work Based Experience
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INTRODUCTION......................................................................................................................3
TASK 1......................................................................................................................................4
1.1, M1 Evaluating suitable organisation that assist in providing industry experience.........4
1.2 Negotiate with a proposal for the work experience.........................................................4
1.3 Identifying the organisation constraints on the work experienced offer..........................5
TASK 2......................................................................................................................................7
2.1, D2 Realisation of the task and responsibility involved in the work experienced...........7
2.2 Presenting a plan for the work experience.......................................................................7
2.3 Analysing the benefits of proposed activities to business and learner.............................8
TASK 3....................................................................................................................................10
3.1 Fulfilling specified requirement of placement comforting to all codes of practices......10
3.2 , M2 Producing a systematic record of work undertaken...............................................10
3.3, D3 Revising the initial plan as required........................................................................11
3.4 Making suggestions and improvement and review with the supervisor........................12
TASK 4....................................................................................................................................13
4.1 Monitoring progress against original proposal..............................................................13
4.2, D1 Evaluating the quality of owns performance...........................................................13
4.3 Analysing the learning the place during work based experience...................................14
4.4 Recommendation to enhance the work based experience..............................................14
CONCLUSION........................................................................................................................15
REFERENCES.........................................................................................................................16
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INTRODUCTION
Work based learning is a crucial aspect of institution and organisational learning and
increasing in higher education sector. It is essential to develop the skills of students to
enhance their professional development. Work based experience is the term that assists in
understanding the time of employees in organisation as well. The present report will aim in
highlight different components of the work based experience of restaurant professionals in
order to upgrade the professional development. The report will demonstrate the work based
experience of the front desk executives in Black Penny restaurants in London, UK. The report
will include selection of the suitable organisations which helps in providing industry
experience. The report will highlight different business constraints which can be faced at the
workplace. Further, report will include plan for the work experience which help in becoming
restaurant manager with systematic record of the task. Furthermore, the report will include
the revised plan and monitor the performance and evaluate own performance and learning.
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TASK 1
1.1, M1 Evaluating suitable organisation that assist in providing industry experience
With the changing business world, I could find the best suitable organisation which can
assist me in getting best work based experience. As per my analysis, hospitality industry is
very crucial which could help me in getting better experience and could enhance my
professional skills and knowledge.
Hospitality Industry: It is a broad group of business which provides services to the
customers. This businesses focus on customer’s satisfaction and their experience. I have
studied that this sector is unique as it relies on discretionary income and free time. This
industry has three areas that is providing accommodation like hostels, resorts, and lodging
businesses. Next comes food and beverages which includes restaurants, food chain etc. the
last areas is travel and tourism which includes airline services, cruises and transportation
services.
This sector will assist me getting better work experience as it offers wider range of operations
and diverse roles. I have analysed that, restaurant businesses are increasing and attaining high
market share. These businesses engaged in serving the person through providing food and
beverages, lunch, dinner and fat foods etc. This industry is suitable in order to experience the
wok culture to satisfy customers by increasing their experience (Kantar, 2016). As front desk
executives in Black Penny restaurant in UK, I can say that business in highly suitable me to
upgrade my work experience so that I can professional goal to be restaurant manager to open
my own restaurant business. The Black Penny restaurants has around 150 employees and
different operations which includes catering survives and provides services through serving
lunch and dinner.
1.2 Negotiate with a proposal for the work experience
It can be said that in order to negotiate with my supervisor, I have to prepare a proposal so
that I can show my ability and capability, way of working. This proposal will assist me in
getting to their respond to the given circumstances, my creditability with assigned work and
furthermore.
Date- 16/05/2019
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Organisation: Black Penny Restaurant
Industry: Food and beverages
Job Role: Restaurant Manager
Position supporting my career: It is my professional goal top becomes a restaurant
manager. As front desk executives I have taken work experience of customer’s satisfaction
and the importance or providing them high quality services which assist in increasing
restaurant business. I being executives have learned that being a restaurant manager is the
career that I want to peruse. It will help me in getting the best industry experience. It also
noticeable that I have given an opportunity to lead the catering team which assist me giving
the experience of managing all the operation related to providing catering services in
different venue with proper arrangements. It can show my ability of being a good manager,
that can leader the team, can motivate them and provide high quality services and experience
to their customers (Gulbrandsen and Thune, 2017). This opportunity has assisted me in
indentifying my ability to become a manager. Working in Black penny has provide me
opportunity to get in touch with experienced manager from whom I have learned different
roles and responsibility that a restaurant manager has to do and challenges they face at
workplace. This working experience has assisted me to improve my skills and knowledge
related to different operations and activities of restaurants that can boost up my career goal.
Past experience: I have worked in a restaurant as a front desk staff from where I have
learned to negotiate with customers and their service related problem efficiently.
1.3 Identifying the organisation constraints on the work experienced offer
Working in restaurant business, I am aware of the different business constraints which I have
to face to perform my role as a restaurant manager. I have to show my full ability and
capability with all my skills and knowledge to perform my risk and responsibility of being a
restaurant manager. It can be said that there are different business constraints that I have to
face which includes internal as well as external. Internal business constraints include the
qualification requirement to be a manager. A restaurant manager has certain roles and
responsibility which includes organising stock and equipment to the staffs, planning and
budgeting operations expenses, controlling and hiring the new staffs (Choi and Protivnak,
2016). The manager is accountable to maintain high quality menu and customer experience,
train the staffs to provide effective services. In order to fulfil all these requirements, is should
have the fill knowledge of finance, planning, directing, budgeting, marketing and sales. In
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addition to this, another constraint which I have to face is the working hours which can be
difficult for me (Qualities and Key Skills of a Great Restaurant Manager, 2019). As
restaurants manager usually have long working hours and usually on shift basis.
The external factors are the organisational factors such as the laws and legislation related to
maintain the hygiene and healthy food, which has to be maintained by every restaurants
(Kuran, Pedersen and Elsner, 2017). It can be said that diverse workforce, form of
communication are some constraints which I had to face.
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TASK 2
2.1, D2 Realisation of the task and responsibility involved in the work experienced
Black penny restaurants is an emerging restaurants in London which is effective me to
achieve my professional goals of being a restaurant manager. It is essential for me to extract
work experience which will play an important role to develop my career. As per the priority
the main responsibility or activity that a manager has to take in the customer satisfaction and
providing customers the best experience in restaurants which will assist in increasing
customer base and revenue for the restaurants. The next in the priority task for a restaurants
manager is to deliver quality food and beverages services to customer. In order to achieve
this, a manager has to do various tasks which include managing the different operations of the
restaurants, hire the best qualified cooks and wait staff, schedule the shift timing of staffs and
maintain proper hygiene in the restaurant.
Work experience will assist me in getting knowledge of the duties and responsibilities of the
restaurants manager and the task that they have to do as priority (Li, Guozhi and Kang,
2019). As a front desk executive I have to perform my duties like handling the customer’s
cheek-in, their sitting and retaking them to dining room, fulfilling their table problems. It
helps me in giving the work experience of managing the customers. However, I have never
experienced the back office operations that a manager has to face and manager effectively.
To be a restaurant manager, I have to understand various pros and cons of the value chain
activities to get work based experience.
2.2 Presenting a plan for the work experience
The plan for the work experience in very beneficial to understand different projects and work
schedules. This plan will include different types of work which I have to perform as a
restaurant manager within my probation time. This plan will assist time to understand and
learn and help me to discharge my responsibility more efficiently in my probation period.
Task Name Duration of
performing task
Priorities the task
in terms of rating
Dates for reviews Independency
of Task
Address
complaints of the
customers
Daily start from
11am to 10 pm
2 daily Staff and cook
to identify the
complaints
cause
Ensure the Weekly for 1-2 4 weekends All the kitchen
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employee and
restaurant health
and safety
standard
hours and dining
staffs and
cleaners.
Manage the
payroll and
budget of
restaurant
Weekly basis 3 At the end of
every week
Support of
employees and
seniors
Ensure standard
of performance to
satisfy customers
Daily from 11am to
10 pm
1 It will be reviewed
after closing of
restaurants
Employees and
cooks support
and excellent
working
With the help of this plan, I would be able to perform my task in more efficient manner.
These tasks will assist me in understanding various intents such as quality of work, managing
task, ranking or priority the work that a manager has to perform.
2.3 Analysing the benefits of proposed activities to business and learner
The task and plan for work experience has benefits for both business and for my learning. It
has been very beneficial for me in understanding the different working style of managers and
concept of restaurants structure to provide satisfaction to the customers and increases value of
business. Following are the benefits that for me in during my probation period of work based
experience:
Better understanding of business operations: One of the main benefits that I would get is to
have understanding of a business really operates and functions in a marketplace
(Sichoongwe, 2016). It can be said that there are various codes of conduct, ethics, and
corporate social responsibility that a business has to follow. Such experience will help me in
future career as well.
Importance of team work: During my tasks I have to work with different work as well. We
have to perform co-ordinately in order to complete a task in mire efficient manner. This
process has assisted me in understanding the importance of team work.
Identify new measures: during my plan of work experience, I have performed different task
with different process that assist me in getting new measures to complete a task in more
efficient manner in less time.
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Other than this, there are various benefits that I have seen which involves understanding
problem solving skills and time management. In addition to this, such work based experience
will also provide benefit to the organisation as my response will assist to reduce the burden of
managers in various activities, increase in giving response to different problems, identifying
measures to save the cost of business.
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TASK 3
3.1 Fulfilling specified requirement of placement comforting to all codes of practices
In my work based and organisation premises there various types task that I have performed. It
assists me in improvising my sills and ability so that I can peruse my professional goal of
becomes a restaurants manager. It can be said that, work based learning is the true efforts of
the planned activities that involves exchange of information, distance learning skills, practical
knowledge. There is some specific requirement of placement in order to make confirmation
with code of practices
Making a plan for implementing the ideas as per the relevant legislation
There are different task that I have to perform in restaurants which leads to assist me in
making effective plan to take various consideration such as handling and compliances to
legislation properly (Goia, Marinaș and Igret, 2017). It includes the legislation related to
health and safety requirement, to follow proper professional code of conduct, code of ethics
in the office premises which assist in maintaining the decorum of corporate with other
employees. There are different components which can be analysed to make more effective
plan.
Working time in organisation: There is different hour’s day legislation in UK, Working
Time Regulation of 1988, which stated that a person should work for 48 for a week or
approx. it will assist a person to get best from their probation period.
Equal opportunity act 1988: I can say that in my restaurants, I have never faced any
discrimination on any grounds. However, as per this act, an organisation has to provide equal
opportunity of work and should not discriminate on the basis of age, gender, cast and
nationality.
Confidentiality: this term in business world is used to define the loyalty of the employee.
The data of work and information related to business operations needs to be keep safe and
with full confidentiality.
3.2 , M2 Producing a systematic record of work undertaken
It can be said that systematic record of the work undertaken is the most proficient manner in
order to cross check own work (Wilson, Kenny and Dickson-Swift, 2018). Producing a
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systematic record contains a wide variety of detail study of the task that I performed in the
business process cycle.
Log Index book: This book contains all the relevant data and information related to the job
profile and employee’s name, their phone number and the information related to their
qualification as well. It will also depict the task that I perform of the restaurant manager as in
the restaurants.
Designation of employment: restaurant manager
Consistent 3 week record of workplace activities
Week one-
Managing the payroll and budget of restaurant
Week two-
Ensure the employee and restaurant health and safety standard
Addressing complaints of the customers effectively
Week three-
Ensuring standard of performance to satisfy customers
3.3, D3 Revising the initial plan as required
I have developed the plan to manage work based learning experience as a restaurant manager.
The work based learning programme in initial plan is created in ordered to access factors that
will assist me in improving my professional career development.
The plan of work experience has helped me in understanding the work system of restaurants
and how to managed different department effectively. But in order to enhance my efficiency I
have to make certain changes in work schedule and also consider different duties and
responsibilities of a manager. In order to improve my skills and knowledge, I have assigned
new task which will enables me to consider more duties and responsibilities that has to be
performed buy the manager in a restaurant (Ko and Chung, 2015). In order to accomplish my
work I need to focus on different aspects which include proper code of conduct in order to
perform the task as per the new policies and structure.
This task includes coordinating daily restaurants management operations efficiently
which includes proper coordination of the front house and back house operations of the
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restaurants efficiently. I have to organise proper stock and equipment, oversees proper
maintenance of the restaurants ambience to provide customers a better experience in
restaurants apart from food and beverages.
3.4 Making suggestions and improvement and review with the supervisor
The primary suggestion s that can be making is to improve the initial plan of work based
experience and to modify it by adding more suggestions. It will assist me to increase the
accuracy of the plan as per my professional goals. It can be said that, my seniors also needs to
guide me with the requirement of the industry as I have identified. It can be said that, the first
suggestion is to improve my skills as per the business and industrial standard. It will be
beneficial for me in my current profile of front desk executives and also to improve my skills
to develop my future career development (Jenny and Clement, 2016). I can use the direction
of my modified plan that can assist me in improving career objective in more efficient
manner. The changes in the previous plan have done by adding more responsibility which can
assist me considering career objectives of being restaurant manager. Another important
improvement that is required to consider is to make every step of planning efficiently and
prevent it from any mistakes.
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