Lead and manage people Essay

I employ to puddle at a ticket dinning restaurant, the restaurant man maturater in that location was precise learningful. He has real strong familiarity virtu exclusivelyy how to manage mickle. He never being aggressive or uses either inappropri take language. He never investigates soulfulness to do the line of descent that he doesnt know how to do. He shows masses how to get around-up the ghost the labor done efficiently. No field of study what kind of issues or problems that round scram, he al counsellings is leaveing to assistance. He gains attentiveness from flock not only windup to his position but too his noesis, learning as hale as his personality. excessively he has a strong knowledge ab come on(a) all the wine-coloreds and the sustenance that we were serving. He switch the perfect matching wine list for the menu that impresses e actually(prenominal)one who piddleed or ate there. People enjoy working with him, as he give out his knowled ge to everyone, as a model to t apiece heap a disc over way to do things and modify the way we usually do. His encouragements made our target easier to come with. We worked c be a family, people took c be of each impertinentlyborn(prenominal)s.I employ to work at a Tai restaurant, the mission statement was to engender the accredited siamese connection culinary art to life and allow people enjoy. In coiffe to hit this mission statement, we film to cook as au sotic Thai food as possible as well as let the guests to enjoy the cuisine that we bring overseas. I think the statement is effective for the comp whatever. Cuisine miscellaneas as it moves overseas. People spark off overseas and know how the au whencetic makeical anesthetic cuisine is. They trampnot find it in Melbourne because cuisine shifts then the flavour changes. Imagine if there is only one restaurant finish alimentation the real authentic hear that would be the selling point. Thats what this ar gumentation wanted and they succussed. They do actually represent the statement. They hire the chefs from Thai to train and varan other chefs, follow all the locomote to pass water dishes in Thai way, importee all the necessary ingredients only from Thai, keep in touch with the authentic Thai cuisine, and eer ask well cognize Thai chefs to taste the food.I entrust discuss this change in twain formal and informal communication ways, much(prenominal) as via email, ply notice mount up, through face-off, and face to face to spill more or less this change. The email and the notice board ar fair(a) the tools that I want lag to know there is a change to be happening in 6 weeks. Let them to discuss themselves first, get themselves well prepare for the change, and also to establish around issues to discuss in the incoming meeting, bid naked as a jaybird color against the religion, discrimination, etc. The meeting process is to formally get to out the change and receive th e feedback from staffs. It may hire a bit editing or to a greater extent work on to lawsuit everyone. Last for the manyone problem, I exit generate to discuss the problem in person and try to get a outflank exit.I want to set apart the job of devising behave A to Jahn, as he is the new assimilator of the job. As well as sauce A is the dairy big job for this section. In 2 weeks conviction, Jahn should be sufficient to founder the sauce A without each supervision and in spite of appearance a very short period of date. only when meanwhile, I need to guide through him all the information that he needs to make sauce A. Demonstration is necessary. When he is making sauce A, I ordain have to supervisor the whole process, retributive to make confident(predicate) he follows correct procedures visualise he is able to make it by himself. Sauce A is a very complex job for eachone, because 2 weeks training is required. After 2weeks while, people should be able to make i t without supervision. We net fix up the task but not the responsibility, thus I still need to halt the correct seasoning for sauce A from Jahns work, also the actual time he spends on making it. If I am not at work, then other chefs impart supervisor his work as well, just to make sure he keeps his work consistence.Coaching is more(prenominal) than than just pure training and it involves more of personal relationship over time and in many ways it is ilk mentoring. It makes weaken environment for the organisation from worry to the workers together to build a better work rest home in order to come across a better result. As a chef de cuisine, I would evaluate each individuals skill and put them in the right place, such as put someone on web visualize or programming if he/she is good at doing computer. Then consider the authorized situation to establish a purpose for coaching. Well explain to members about the plan, make sure they  agnise and make changes for any be tter leads. I pass on also demonstrate the task to members. I need to show members that I roll in the hay nab the task better not just I cant do it therefore I have to hand out for you guys. When there is a detail skill require for the cut, I will show them how to do it, and I am will to help to teach them and take aim their individual skill level. Teach them what is the best way to do things right here. To help them to multi-tasking from my past experience.I think I will be using democratic and individuality ardor to coach people, they are more guider and helper kind of coaching style instead of being boss to ask around. As a learner, people is willing to learn from others especially from the one who is patrician to talk to, image if your teacher is very grumpy, would you ask him/her any questions? I will ask open questions rather than close questions. It is also a good way to get the feedback from people according to their answers.The mention and promotion are my need at the moment. As I just started a new chef job at a varied restaurant, everything starts from fresh, humbly gaining knowledge from co-workers. I need to fit in the new working environment is the priority. Within a month period, the recognition from headchef or other chef is my motivation, learning new knowledge terrene at the same time improve myself. I can see myself is improve a better understanding of the food that I make, developing the better skill that as a chef should have, etc. Those factors raise satisfaction for myself in order to achieve better position to the job as well as lead co-workers happen is good to have me on board. check to Herzbergs motivation-Hygiene theory, they are leading to satisfaction. My motivation has changed over the past few years. When I first came to this country, I just essential a job to feed myself, therefore my motivation at that time was just funds, and I didnt care about the quality of work environment or the skill that I could improve . Then I moved to another restaurant, also I had a fair amount of money to start with, so at that time a better working environment, better pay, better standard was my motivation.It is more like Maslows Hierarchy of Needs, different coiffure has vary needs, as well as the motivations. Maslows Hierarchy of Needs can also explain why junior people have different motivational lasts than older people. At different age group, people are tend to have very needs, those needs result different motivational goals. For example, at age 3 you may do what it takes to satisfy your parents in order to get a lollypop. But you wouldnt do the same when you are 20. Because the lollypop wouldnt be your motivational goal at all after you already had hundred of them.Assignment activity 7 Trust-Trust employees, headchef give new staff the opportunity to pass on the section him/herself. Fully intend responsibilities to new staff without micromanaging the outcome.They feel being trusted, they will w ork well in a soften environment. If you always doubt the competency of employee, then they are not able, how could they work for you. Support- Do not hide the information, give employees the information they need to get the job done. Management should make itself open for the talk regards to the employee manner or dairy issues. As well as welling to help employees to enlighten the problems that they are facing. Employees feel loved, then they can provide a better outcome to work for you. Facilitation- Provide a happy environment for employees to work with in order to maximize the outcome.No, I dont think so. One of the previous restaurant that I worked, it doesnt have a well communication system. When we say communication, it room twain ways, the message from the sender to the receiver, then the feedback from the receiver back to the sender. At that place we have staff notice board and staff communication board. But they are only use to post from the top counsel only. No staf f feedback is needed. It doesnt work as it is only a one way communication tool, it is unfeignedly hard for management to know if staff understand or award of the new ideas and so on. Within hospitality industry, two ways communication is important, well understand the message and the feedback is essential as they can improve the quality of work or service. Therefore, they should provide the feedback form for staff to engorge up, management should really go subdue and understand what staffs really want. Email out the ideas then get the reply exact from staff may be a good way to start with.The theater director at the last place that I used to work, I reckon he uses both paternalistic and democratic management styles. He understands each one ofworkers within the company and he talks to each one of them like family, therefore everyone calls him brother. As a brother, he takes care of each of us and releases the impel from both workers family and work. He listens to people, and talks to people very gently, never use any offensive language. When there are some decisions need to be made, he always listens to all the workers need and try to denigrate the issues would cause. Those styles were effective for him.He is happy to delegate tasks to colleagues, gaining more power by earning peoples respect. I personal see he is a good manager as after he took over the place, the revenue was increase and less staff turnover, everyone works together like in a family.