The Developing Manager - Analyse Principles and Practices of Management Behavior - Assignment Example

The Developing Manager - Analyse principles and Practices of Management Behaviour Table of Contents Table of Contents 1 Introduction 2 Roles and Responsibilities of the Team Members 3 Organization Culture Analysis 5 Comparison of Management Style Used within the Business 5 Leadership Characteristics 6 Forms of Communication 6 Analysis of the Changes 7 Conclusion 8 References 10 Introduction In the contemporary scenario, the role of management is of paramount importance with regard to ensure better performance of business units in the long run. Currently, the companies operate in a challenging and a competitive environment where their operational performance largely determines their long term success with regard to survival in the current dynamic business environment. In this context, the role of managers or management is extremely important (Daft & Marcic, 2012). This aspect is also quite vital in the business sector of restaurant. The proposed business is a small sized company that is intended to operate in the European market within the stiff competitive environment. The aspect that the size of the restaurant business is small can be comprehended from the fact that it has only 20 staff members engaged in varied operation of the company. Moreover, the scale of operations of the European restaurant is also quite small owing to the aspect that it is in the initial phases of its operations. The business primarily targets the food lovers of Europe especially including the customers who are appreciative towards diversified food and culinary. Contextually, the business envisioned to include various range of food items preferred by people in Europe. The menu of the restaurant will include diversified range of food items so that it could be able to attract maximum number of customers and at the same time it can also enhance the its competitiveness over the rivals that operates in the same marketplace or the restaurant sector. In this regard, it will be crucial to present some of the most widely preferred menus by the European customers within the restaurant sector. The food items that will be included in the menu of the restaurant include Rindsuppe and Millirahmstrudel from Austrian cuisine, Bratwurst from German cuisine, Traditional papet vaudois from Swiss cuisine, Kippers from British cuisines and Pasta from Italian cuisines among others. Apart from that restaurant will also add Spanish cuisine, Belgian cuisine and French cuisine in its menu during the course of its business expansion within the European market. In order to ensure the deliverance of quality food to the customers, the business will ensure a diversified workforce especially in the domain of cooking so that diversification in the taste of the food items can be ensured. Moreover, the business will follow a generic pricing policy where the food items will be provided to the customers at reasonable prices while, as the business grows in size and popularity, the prices for products offered by it is anticipated to be increased. The primary aim of the business will be to meet the demands of the diverse customers through providing proper ambience and superior quality food items along with prompt services. This will be of important for the restaurant towards getting long term sustainability and competitive advantage in the current highly competitive environment restaurant industry. In a nutshell, this essay intends to portray the importance of management structure and role of mangers within a small company in the hospitality industry. Roles and Responsibilities of the Team Members Each of the team members within the workplace of the restaurant has their own roles and responsibilities. The team members were bestowed with the different roles, i.e. T as a managing director, A as a human resource manager and M as a financial manager. With each of the mentioned designations, there are certain specific roles and responsibilities which must be apparently discussed (Plunkett & et. al., 2012). Notably, T who is bestowed with the designation of assistant manager will have the responsibilities to supervise and control each and every aspects of the business from top level of lower level. The designation of T is considered to be the highest in the restaurant business. T must ensure proper execution of the policies of the business in practical scenario (Institute of Directors, 2014; Kloppenburg, 2011). As a managing director, T will be directly or indirectly responsible for the collective performance of the business or the overall team. T will also be held responsible for the growth of the business. Contextually, T will need to be efficient in terms of building the strategies of the business, so that positive results for the restaurant can be assured in the long run. Similarly, A is bestowed with the responsibility of human resource operations of the restaurant. The responsibilities of the human resource manager include management of the people within the business. A has been bestowed with the role of steering the performance of the employees towards attaining the goals and objectives of the restaurant. Notably, the success or failure of any business is largely dependent on the individual performance of the employees or the team members (BBC, 2014). Contextually, the role of A is quite vital specially towards ascertaining a positive performance for the overall unit in the long run. M is responsible for managing the accounts of the restaurant, as the same was provided with the designation of head of accounts. This means that M will be responsible for recording and managing the sales, purchase, payment made to suppliers and salaries related aspects of the restaurant. It has been learnt that the approach of the financial manager of the business i.e. M needs to be quite precise and accurate as any errors may create unfavourable situation for the restaurant (Khanz & Jain, 2007). Hence, it is quite apparent that each of the designations within the business of the restaurant has their own importance in the long run with regard to sustainability and profitability. Organization Culture Analysis Culture of any organizational workplace largely determines or influences its future performances (Schein, 2010). Contextually, the performance of the restaurant will also be influenced from the prevailing culture within the workplace. In this regard, it can be said that the restaurant has been able to maintain a culture within the workplace where each of the employees work together as a unit towards the accomplishment of the vision and mission of the organization (Alvesson, 2012). It has also been learnt that the business ensures a knowledge sharing environment within the workplace, so that maximum innovation and creativity can be ensured towards deliverance of the products and services to the customers. This also depicts that the management of the restaurant treats the employees with utmost value and prominence for their contribution towards the survival of the concern. This aspect not only impacts the performance of the business positively, but also motivates the employees in providing maximum dedication in the operations of the company. Comparison of Management Style Used within the Business Apparently, the management of any business implements various approaches of managing business operations on the basis of the demands of particular situations (The State of Queensland, 2014). Some of the styles of management used by companies in the contemporary scenario include autocratic, participative, democratic and situational among others. Notably, autocratic leaders are deemed to more strict in their approach and they prefer to take all the decision by their own without the consent of others. Subsequently, participative style of management believes in collaborative decision making within the workplace and values the viewpoints of the employees. Democratic style of management, include close supervision of the workplace activities and involves determining decisions accordingly. Situational management includes making decisions based upon the demand of a particular situation. The restaurant business will need to implement a participative management style, as it is deemed to be appropriate for small business which has less number of people involved (Alkahtani & et. al., 2011). With this particular style of management, the business will be able to emerge with better decisions in alignment with the goals and objectives of the concern. Participation of the employees will ensure accurate and reliable decision making process. Leadership Characteristics Proper leadership is quite important for the long term sustainability of any businesses. For the restaurant business, the role of leader in the workplace will be of paramount importance. Some of the most vital traits of leaders include empathy, honesty, consistency and flexibility among others (Cox, 1996). Leaders need to have the capability of eliminating workplace issues and conflicts without being biased or influencing the objectives of the business. He/she must also demonstrate flexibility in approaches as per the needs of the situation (Guffey & Loewy, 2012). For the restaurant business, the leader or manager in the workplace will have a key role in motivating the employees towards executing their roles and responsibilities in an efficient manner altogether. He/she must also be able to deal with different situations based upon his/her leadership traits and experience. Forms of Communication Proper communication and flow of information is vital in form of business, especially to avoid confusions in the workplace. Contextually, for the restaurant business, the proper communication plan would be crucial. Some of the modes of communication that will be used in the restaurant business include face to face interaction, e-mail and telephone conversation among others (Shirley, 2011). Face to face communication will be used for interaction amid the employees and management in the workplace while email and telephone will serve as a means to conveying information in case of any special gathering or change in policies of business among others. Analysis of the Changes From the above evaluation, certain key aspects have been recommended for the operations of the restaurant, which will ensure positive workplace changes. Notably, the participative management style in the workplace of the restaurant will ensure better, accurate and sustainability decisions making for further benefiting the business in the long run. Proper communication with the help of face to face and telephone conversation will eliminate the prevalence of confusions within the workplace operations. Again, segregation of roles of the management into various departments of the business will ensure that the restaurant can operate in a systematic manner with speedy operation. The changes that have been seen in the operations of the company can further be compared with the changes seen in some of the most popular European restaurants in the recent years. Some of the most notable European restaurants including Casa Calcada (Portugal) and Alain Ducasse at The Dorchester (UK) among others have witnessed significant changes in the recent times to meet the demands of the customers. For example, Casa Calcada (Portugal) has added wide range of food items to meet the demands of the customers. The restaurant has also enhanced its staff selection approach by employing a diversified workforce. This has impacted the performance of the business positively. Again in similar regard, Alain Ducasse at The Dorchester (UK) has also initiated noteworthy business transformations. The restaurant ensures excellent products and service quality for the customers. The staffs are also trained periodically to depict friendly gestures and behavior with the customers. Contextually, the approach of the newly formed restaurant presented in this research can be criticised with regard to their lack of training strategies for the employees, which is quite vital in course in conducting the business efficiently. Conclusion From the overall analysis, it can be concluded that proper management of various activities within a particular business will contribute towards overall success of a company. In addition, it has been construed that the role of management is extremely important for the survival of the any business in the current volatile environment. Notably, the business has targeted towards adding food items that are most preferable by the customers in the European market. Since the European market is the primary target for the business operations, it is important that the restaurant add products and services that are in alignment with the taste and preferences of the target market. Contextually, the approach of the restaurant to add Portuguese, Spanish and English cuisines within its menu can be appreciated to a greater extent altogether. Furthermore, the business has segregated and delegated the roles and responsibilities amid the workforce in an efficient manner so that the work process can be executed smoothly. Furthermore, the restaurant has also intended to develop an organizational culture where the staff will be able to deliver the work with 100% efforts in alignment with the goals and objectives of the company. The importance of leadership and management style within the business has also been discussed in this research. Hence, to conclude the research, it can be depicted that owing to the intense competitiveness of the restaurant industry, it is important that companies, whether large or small, must need to be innovative and ensue systematic approach in order to sustain for a longer duration within the marketplace. References Alvesson, M., 2012. Understanding Organizational Culture (Google eBook). Sage. Alkahtani, A. H. & et. al., 2011. The Impact of Personality and Leadership Styles on Leading Change Capability of Malaysian Managers. Australian Journal of Business and Management Research, Vol. 1, No. 2, pp. 70-99. BBC, 2014. Role and Importance of Human Resources. Home. [Online] Available at: http://www.bbc.co.uk/bitesize/higher/business_management/human_resource_management/role_importance_human_resources/revision/1/ [Accessed November 28, 2014]. Cox, D., 1996. Ten Leadership Characteristics. Home. [Online] Available at: http://www.dannycox.com/articles/leadership.pdf [Accessed November 28, 2014]. Daft, R. & Marcic, D., 2012. Understanding Management. Cengage Learning. Guffey, M. E. & Loewy, D., 2012. Essentials of Business Communication. Cengage Learning. Institute of Directors, 2014. The role of the Managing Director. Home. 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