Job Redesign: The Food Service Supervisor - Assignment Example

JOB REDESIGN Food industry is one of the fastest growing industries of the contemporary world, and millions of brands and organizations are offering their products and services in an astounding mode with the help of delicious and hygienic food prepared and presented by the highly skilled, experienced and well-trained staff. The industry has witnessed new challenges in this age of globalization, where the companies and brands belonging to divergent societies and cultures of the world are offering their expertise and services to the millions of customers of different socioeconomic backgrounds in pole-apart regions. This competitive state of affairs has accelerated the responsibilities of the food service supervisors to a great extent, and they have to work hard in order to meet the growing requirements of the wide range of clients and customers on the one hand, and to combat with the always exceeding challenges related to food industry on the other. The food service supervisor has central role in a food providing organization as he is responsible for the maintenance of all the major tasks related to the organization. The following major tasks are expected from the supervisor: i. Skill Variety: It is one of the most imperative responsibilities of the supervisor that he should have command over all the procedures necessary for preparing and presenting the hygienic food. In addition, he should have skill and vision for keeping the entire environment neat, clean, healthy, secure and up-to-date. For this purpose, he must remain in constant communication with the suppliers of food, cooks, waiters, sweepers and other staff members to ensure the availability of sufficient Raw material as well as to be aware of the needs and requirements of the staff members. Hence, he should possess leadership skills to fulfill the needs of staff so that the staff could work diligently for the service of the clients and customers. Thus, the position of supervisor demands for leadership qualities as well as command over multiple duties to run the affairs in a systematic way. ii. Task Identity: Task identity is a very important responsibility before the food service supervisor. Different tasks of the supervisor include assuring of the fulfillment of different duties necessary for the proper presentation of food prepared for the customers and consumers. Observing and adaptation of powerful strategy according to the changing scenario is also included in the task identity. Devising and revising of strategy according to the changes being made within the business environment related to food industry is also another important task before the food services supervisor. Such a task will surely bring improvements within the food variety and will capture the attention of the customers as well. iii. Task Significance: It is also an important task of the food service supervisor that he has obtained the skill of giving different assignments to the work force for the performance of various duties and obligations swiftly. From the supply of fresh and high quality raw material and cooking and baking procedures, and from packing and preserving of the food to its presentation in an eloquent way is a major task for the supervisor. It is only possible at the time when the supervisor is a visionary professional and is well aware of every development being made around him within the food organization. In addition, his commitment with his professional duties is the pivotal point for the performance of different skills and dividing responsibilities to the workers. iv. Autonomy: Autonomy and independence is also an imperative task before the supervisor. The supervisor should not only perform his duties in an independent way, but should also let the staff members work freely without having any fear or tension from the management. If a work environment is friendly and co-operative, it will be able to give fruitful results to the organization. Hence, if a supervisor has power to establish his own schedule, he can motivate the staff members in a better way. Having too many restrictions like a hanging sword over his head may jeopardize the performance of workers and staff members. v. Feedback: An efficient supervisor takes feedback from management, customers and environment, which he successfully transfers to the staff members in respect of bringing positive and constructive alterations in the quality and quantity of food. Moreover, since he comes across new experiences everyday, his experiences also serve as feedback during the performance of multiple tasks. He also receives feedback from his sub-ordinates in the preparation of different recipes and food items, which can be applied after discussion and exchange of views. Hence, feedback is an important task before the food service supervisor for the improvement of his skills and for the better performance of different tasks and duties in a professional manner. JCM Model to redesign the tasks/responsibilities of the Job: Every professional keeps several objectives in mind while climbing the career ladder. There are various factors that contribute to the growth of the professionals. These factors include command over the job tasks, proper education and skills required for the job, probabilities of professional and financial growth, self motivation, job security, rewards and incentives and regular promotions with the passage of time. Keeping in view these factors, the tasks and responsibilities of job can be redesigned as following: 1. Autonomy: Autonomy is the first and foremost factor that evaluates the position of a professional during his journey of career growth. It is autonomy that gives the professionals the opportunity of exercising their abilities and skills without any fear of so many restrictions from the superiors as well as undue influence from superiors, seniors ad outer world. Since food services require extreme care and dedication due to the fact that these have direct relation with the health and fitness of the individuals, the service look for freedom and relaxed atmosphere for the professional so that they could apply their best skills and proficiency during the course of performing different tasks. The same is applied on food services supervisor, who is the central figure in a food services organization and is responsible for the providing of best food quality under a peaceful, secure and comfortable atmosphere. Autonomy also has direct relationship with self reliance, self awareness and self motivation. When a professional is assigned the responsibilities of supervisor, he is not only the responsible for his own conduct, but also he is responsible for the performance and productivity of his junior and sub-ordinate staff. A professional working at higher position feels self motivated and devoted his services with extreme dedication and care in order to draw out best results through its leadership. Hence, autonomy is the most important job task particularly at food services. 2. Task Identity: Task identity is the second most significant job task, because know-how and knowledge of one’s duties and obligations and their appropriate conducting is highly beneficial for career growth and professional development. Famous psychologist and the father of humanistic psychology, Abraham H. Maslow has also declared self motivation as the most dominant source of professional growth. He has elaborated five levels of motivation in his famous Need Hierarchy Theory in 1943. These levels include physiological, safety, social, ego and self- actualizing ones. Maslow opines that as the motivation takes start from the lowest level, so the lowest level needs and requirements of the employees must be fulfilled in priority to motivate and inspire them towards their work and to develop as well as strengthen their interest in the tasks they are to fulfill. Consequently, task identity is both lowest and highest level of self motivation. 3. Skill Variety: Skill variety simply means command over multiple skills and dexterity over various expertises necessary for the leadership at large. Being the central figure within an organization, food services supervisor must possess different abilities to successfully supervise different tasks and affairs related to the food, staff members, clients and restaurant. Since leadership is a wonderful responsibility, a leader must be visionary to combat with every challenge on the one hand and to tackle any untoward situation related to the organization on the other. Though it is not possible for a person to have every type of skill, as a supervisor cannot be a security expert or capable of performing industrial work; yet the supervisor must be well alert of all developments being made within the premises, and should ensure supply of basic needs including water supply, gas and electricity supply and availability of comfortable sitting arrangements for the visitors and customers. In addition, the supervisor should keep an alert eye on communication system including internal communication network and telephone and internet services. Thus, skill variety is a very important task for food services supervisor. 4. Task Significance: Task significance is also an important responsibility of food services supervisor. It is essential for a professional to have command over his field of interest, so that he could obtain the place of authority over his subject and field. By this, he will become indispensible for the organization on the one hand, and will earn respectable place in the eyes of management and co-workers on the other. Orientation with one’s special tasks and responsibilities makes his career secure and steady and the chances of his growth also turn brighter and brighter. Maslow also lays stress on admiration and appreciation from the management on doing good job and showing commendable performance at job by the employee. It will raise employee’s self-esteem and he will work more arduously in future. 5. Feedback: Last, but not least task before the supervisor is receiving and communicating of both positive and negative feedbacks while performing his professional duties. Feedback is highly supportive in respect of improving one’s abilities and eliminating the flaws and faults. Undue feedback may put the capabilities of the supervisor at stake, though such feedback should also be communicated to the staff members, so that any attempt to discourage their professional skills must be condemned and discouraged en mass. Hence, there are divergent nature of challenges and tasks before the food services supervisors to perform in one way or the other in order to satisfy his management, co-workers, visitors and clients at large. REFERENCE: Maslow, Abraham. H. (1943). A Theory of Human Motivation. Psychological Review, July 1943. 370-396.www.Funderstanding.com Read More