Essentials Of Contemporary Management For You And Your Partn

Book Essentials Of Contemporary Managementyou And Your Partners Have

Book Essentials Of Contemporary Managementyou And Your Partners Have

BOOK: Essentials of Contemporary Management You and your partners have decided to open a large, full service restaurant in your local community; it will be open from 7 a.m. to 10 p.m. to serve breakfast, lunch, and dinner. Each of you is investing $50,000 in the venture, and together you have secured a bank loan for $300,000 to begin operations. You and your partners have little experience in managing a restaurant beyond serving meals or eating in restaurants, and you now face the task of deciding how you will manage the restaurant and what your respective roles will be. 1. Decide what each partner’s managerial role in the restaurant will be.

For example, who will be responsible for the necessary departments and specific activities? 2. Describe your managerial hierarchy. Include a minimum of one (1) scholarly source in addition to your text and required readings. Length: 3-5 pages not including title and reference pages

Paper For Above instruction

Introduction

Opening a large, full-service restaurant is an exciting venture, especially for partners with a shared passion for hospitality and community service. Despite limited managerial experience, the success of such an enterprise depends heavily on effective role allocation and a clear managerial hierarchy. This paper outlines the specific managerial roles assigned to each partner and describes a comprehensive managerial hierarchy to ensure smooth operations and strategic growth.

Partner Roles and Responsibilities

In this restaurant venture, it is imperative that each partner assumes a role aligned with their strengths, interests, and requisite managerial functions. Typically, a restaurant of this size requires several key departments: operations, kitchen and food service, front-of-house service, marketing and sales, human resources, and finance.

Based on these needs, I propose the following division of roles:

• Partner A: Operations Manager
• This role involves overseeing the daily operational functioning of the restaurant, including scheduling, vendor relations, safety procedures, and maintenance. As the primary contact for overall restaurant performance, Partner A ensures that all systems—kitchen, front-of-house, and administration—run smoothly.
• Partner B: Kitchen and Food Service Manager
• This partner will be responsible for menu planning, quality control, procurement, and kitchen staff supervision. Given the importance of food quality and safety, this role is crucial to achieve high customer satisfaction and compliance with health standards.
• Partner C: Front-of-House and Customer Experience Manager
• This partner handles customer service, front-desk operations, reservations, and staff training for the service team. Customer satisfaction is vital, so this role prioritizes service excellence and creating a welcoming atmosphere.
• Partner D: Marketing, Sales, and Human Resources Coordinator
• This role involves promoting the restaurant through local advertising, social media, and community engagement, as well as recruiting, training, and managing staff. Additionally, this partner manages employee relations and compliance with employment laws.
• Financial Oversight
• Since all partners are investing equally and share responsibilities, a joint oversight approach is advised for budgeting, accounting, and financial planning, possibly with one partner taking a lead based on financial expertise.

Managerial Hierarchy

A clear managerial hierarchy structures the decision-making process and delineates authority, which is essential in a restaurant setting to prevent confusion and ensure accountability.

1. Executive Leadership: The partners collaboratively serve as the executive leadership team, sharing strategic decisions, financial oversight, and policy setting.
2. Department Managers: Each partner, assigned specific roles above, acts as department managers. They oversee their respective teams and report to the executive leadership. For instance:
   • The Operations Manager supervises the front-line managers in food service and kitchen operations.
   • The Food Service Manager ensures quality control in the kitchen.
   • The Customer Experience Manager handles front-of-house staff and customer relations.
   • The HR and Marketing Coordinator develops promotional strategies and manages staffing programs.
3. Supervisors and Staff: Under each department manager are supervisors and operational staff, such as chefs, servers, hosts, and cleaners, who execute day-to-day tasks.

Application of Management Theories

Effective management relies on applying theories such as Henri Fayol’s principles of management and Frederick Taylor’s scientific management. Fayol emphasized unity of command, division of work, and coordination—principles vital for restaurant success, especially in division of roles and hierarchy. Taylor's scientific management supports optimizing each task through training and process improvements, ensuring efficiency in the kitchen and service areas (Robbins & Coulter, 2018).

Conclusion

Designing clear roles and hierarchy is fundamental for the success of a large restaurant managed by partners with limited experience. By strategically assigning managerial responsibilities aligned with individual strengths and creating a well-defined hierarchy, the restaurant can operate efficiently and adapt to challenges. The collaboration among partners, guided by sound management principles, will foster a sustainable and thriving culinary establishment.

References

• Robbins, S. P., & Coulter, M. (2018). Management (14th ed.). Pearson.
• Fayol, H. (1949). General and Industrial Management. Pitman Publishing.
• Taylor, F. W. (1911). The Principles of Scientific Management. Harper & Brothers.
• Berry, L. L. (2015). Service Management: An Integrated Approach. John Wiley & Sons.
• Griffin, R. W. (2016). Management (11th ed.). Cengage Learning.
• Hollensen, S. (2015). Marketing Management: A Relationship Approach. Pearson.
• Jones, G. R., & George, J. M. (2017). Contemporary Management. McGraw-Hill Education.
• Kelly, K. (2019). Restaurant Management: A Guide to Success. Routledge.
• Schmidt, J. B., & Johnson, S. (2020). Hospitality Management and Operations. Routledge.
• Sullivan, M., & Salama, A. (2019). Effective Leadership in Hospitality. Springer.