Wednesday, December 11, 2019

Lessons for Managing Creative Staff

Question: Discuss about the Lessons for Managing Creative Staff. Answer: Introduction: By the number of guests, it seems that Boleros is a famous restaurant but like it is said every day is not the same. By reading the case study, it is clear that the manager was not able to estimate the workload that the staff may have to face that day. The manager should have divided the work load between the staff as the call of the guest came that they are going to be late because that would have reduced the work pressure the staffs were facing. The manager allowed the guest to sit outside but did not ask any waiter to serve them that is why they were not even served water or even menu. The manager had one and a half hour in hand to set the duties for the staff which he did not do (E.Abel Obeten, 2015). He should have divided the work by asking few of them to just to take the order; one member should be given the duty to serve menu and water at every table so that they feel welcomed. The couple of guests who came early should have been delegated early so that must have reduced the work load of the staff. If the manager would have informed the kitchen staff about the late guests then they would have been prepared for the work load and must have started the basic preparation. Here also the work should have been divided by giving duties of entree, main course, and dessert in the kitchen staff. If Manager would have estimated the work load earlier than he would have delegated the duties to staff and saved everyone including the guest from the problems and delay they faced (Glick, 2010). The main problem that arisen at Boleros was the unplanned afternoon of Fathers Day with the guest more than the staff could handle. If I would have been there as the manager then, I would have divided the work load between the present staff. Also, I would have asked my guest to please wait and cooperate with the staff as they were late and now the restaurant is full which is making the delay in the services. The short term remedy for the situation would have been to hire the extra staff (Jellison, 2007). There were two reasons to do so, first, the manager missed that it was the Fathers Day which means extra guest than usual and secondly, he was having time when he came to know that there would be more guest than the staff could handle. On the long-term basis, it is important that the restaurant manager should keep some people on contract basis those who can come and work in the restaurant on special days like in this case study was Fathers Day. A notice should be written on the menu which says that any special voucher should be presented by the guest before ordering the meal to avoid confusion. The staff should be aware of the duties they are supposed to complete, and the responsibilities are getting handled well or not need to be checked by the manager on the regular basis. If the measures are properly followed then, this kind of situation will not arise again in the restaurant (Vanitha, 2012). References E.Abel, E. Obeten, E. (2015). Restaurant Customer Self-ordering System: A Solution to Reduce Customer/Guest Waiting Time at the Point of Sale.International Journal Of Computer Applications,111(11), 19-22. Glick, L. (2010). Lessons for Managing Creative Staff.Design Management Review,17(3), 73-77. Jellison, S. (2007). Managing Workload.Perspectives On School-Based Issues,8(2), 14. Vanitha, D. (2012). Customer Relationship Management on Customer Satisfaction.International Journal Of Scientific Research,3(4), 1-3.

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