Importance Of The Success Of An Organization

Published Date: 02 Nov 2017

Executive Summary

What is management and how important is it to the success of an organization? According to Business  Dictionary.com management is the organization and coordination of the activities of a business in order to achieve defined objectives. Management includes the planning, organizing, controlling, and directing of the business. In the business or organization there are persons called managers who have these responsibilities to make decisions and oversees the running of the organization or business.

Depending on the size of the business or organization management can be one person, five persons, ten persons or it can be hundreds or thousands of managers. Quality, experience, education are key components in managers.

Manager such as Chief Executive Officer and Board of Director set the policies, provide the capital and depending the organization carries out all the functions. Undoubtedly the future of any business/organization depends on the quality of management and if the organization lacks proper management it is bound to fail.  This paper is about the writer/author opening a large full service restaurant in the Community of Newport, Manchester.  

Caribbean Cu sine is a large full-service restaurant located in the community of Newport South Manchester. The business will be operated as a partnership.  The amount of capital invested by each partner is JA$2,000,000 and amount secured with the bank is JA $3000000.  The total capital is JA$5,000,000.00.

The location of Caribbean Cu Sine is central as the municipality is a busy area which is surrounded by schools, business places and has adequate parking facility.  To maintain a clean, comfortable and well maintained principles for our customers and staff. To provide at a fair price and prepare nutritional meals using only quality ingredients. To ensure that all customers and staff are treated with respect and dignity they deserve. By maintaining these objectives we shall be assured a fair profit.

 

This restaurant is going deal with the production of goods which are the meals, drinks, etc., and the services provided are the ways  in which these meals and drinks are served, whether by being a dining service waiter, catering for events, delivering the food to the respective area requested, preparing the food for pick up as well as take-out.

Caribbean Cu sine will provide goods and services which is key to the sustainability of the restaurant. Some of the meals Caribbean Cu sine will provides are curried Goat, fried, baked, roasted or jerked meat, seafood or chicken. Various soups and porridges are also part of the goods provided. These will served in the form of a dining-in setting or a takeout meal. The restaurant determination also makes some of its own natural drinks which are sold at a price where it benefits from a higher profit than if they were to purchase natural drinks from a company and sell

 

Mission Statement: Caribbean Cu sine wants to ensure that each customer receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained principles for our customers and staff. To provide at a fair price and prepare nutritional meals using only quality ingredients. To ensure that all customers and staff are treated with respect and dignity they deserve. By maintaining these objectives we shall be assured a fair profit.

Caribbean Cu sine

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Profile for partners

Name: Shelica Fields

Email: [email protected]

Education

Tertiary- The University of Nova 2000-2006

Secondary-Edwin Allen High School

Bachelors and Masters in HD

Work Experience:  Miss Fields was the HR Manager at Bank of Nova Scotia from and also at Coopers Associates. She is now currently lecturing at the University of Technology in the field of Business for Human Resource Management.

Name: Mrs. Betty Ann-Blaine

Email: [email protected]

Objective: Prepared to exploit her acquaintance and skills in this business to make it successful.

Education

Secondary-Ardenne High School

Tertiary- The University of the West Indies

Degree/Masters/PHD

Work Experience

She was the Marketing Manager of Jamaica Yellow Pages and Jamaica Pegasus Hotel. She now operates a little business for herself called Betty-Ann Advertising Organization.

Name: Athena Hawthorne

Email: [email protected]

Education

Secondary- Bishop Gibson High School

Tertiary- Northern Caribbean University

Degree/Masters

Work Experience

Miss Hawthorne is an extremely good accountant; she did her degree in accounting then starting working at Coopers Associates Organization as there Finance Manager. She also did voluntary work at Hear the Children’s Cry. Miss Hawthorne then furthers her studies for her masters which it is prosperous and now the Finance Manager for Tropics View Hotel.

Name: Maxine Taylor

Email: [email protected]

Education

Secondary- St Jago High School

Tertiary- University of Technology

Degree

Work Experience

Maxine Taylor was the top student in her class from secondary level in food and nutrient. She did work experience at S&W Restaurant and Sport Bar in which she did exceptional well and got a part time job. After that she went and did her degree in food and beverage which was successful and is now working at the Golf View Hotel as their Food and Beverage Manager.

Name: Romaine Ayee

Email: [email protected]

Education

Secondary-Merl Grove High

Tertiary- University of West Indies

Degree

Work Experience

Mr. Ayee left high school and got a part time job at the Glenrock hotel which he decides to further his education at the University of West Indies. He got his degree and now the Executive Chef at the Pegasus hotel.

Task 1

General Manager

Shelica Fields

Marketing Manager

Food&Beverage Manager

Finance Manager

Executive Chef

Goods Receiving Clerk

Assistance Chef

Assist. Finance Manger

Assistance Manager

Sue Chef

Staff

Staff

Staff

Staff

 

 

 

 

Roles of the partners and who is responsible for the necessary departments

Mrs. Fields is the General Manager and will to report to shareholders of the restaurant, develop various strategies for operational improvement and is also responsible for the Human Resource Department. The responsibility is a numerous of things which includes; training manuals recruitment procedures, job description and employee handbook etc.

Mrs. Blaine the Marketing Manager, her duty would implicates model for the cafeteria marketing plan, event information packaging (catering) and sample for flyers the business advertising.

The Food and Beverage Manager is responsible for purchasing stock, monthly stock takes, goods receiving, storage control and planning and carrying out the food and beverage budget etc. Mrs. Taylor will ensure that all customers are satisfied with their dining experience.

Our Finance Manager who is Mrs. Hawthorne is direct to the preparation of financial reports that will summarize and forecast the restaurants financial position such as income statements, balance sheets and evaluates of future earning or expenses. Etc.

Romaine Ayee, the Executive Chief can also be called the manager of the kitchen. He will carry out all majors’ activities of the kitchen from thoroughly checking the meals to directing the assistant chefs.

Task 2

There are basically fourteen principles of management described by Henri Fayol. At least ten of these fundamental truths would apply to the business.

 Unity of Command.  Caribbean Cu sine will have only one supervisor and in this business employees should have only one direct supervisor. Unity of Direction, this business will ensure that the entire organisation moving towards a common objective in a common direction, just like the unity of command it’s important to have one supervisor to keep the business on a single track, course or direction. There will be one plan and one Vision. Authority will apply to our business because management should have the right to issue commands, but they must also keep in mind that with authority comes accountability.  The management determination will ensure that the major in their specific areas; however there must be a leader. As you know the role as a leader should give orders but comes with accountability. So in this organization whatever tasks leaders’ delegates to the organization, they must make sure the task is completed. They must also ensure that the task is done in a productive way and that it yields results.

Caribbean Cu sine will guarantee that employee’s satisfaction depends on fair remuneration for everyone. Division of work would apply in the business when employees are specialized, output can increase because they become increasingly skilled and efficient. So in this case we will assign employees in the area that they are specialized in and it also build up his/her experience and continuously improve their skills. Scalar chain is a necessity because it’s a hierarchy and it’s necessary for unity for direction, as you know to an organization communication is important so in this case Caribbean Cu sine supervisors will make it their priority to know that communication is taking place.

In this restaurant the hierarchy level is from the top authority to the lowest level in the organization it is not over stretched and consist of two many levels. We as managers will guarantee kindness and justice towards employees and treating them well is important to achieve equity. Order in this organization will be both material and social order will also be necessary. Material order in the sense of proper organization of food products and proper storage etc. Social order in terms of high standard customer service. Subordination of individual’s interest, which means that management, must see that the goals of the firm are paramount. We knowing that there could be a lot of Competition in this field of business, sticking to the Key Points such as: Clean Safe Environment, Taste, Efficient Customer Service and Price motivation is a priority to this firm. Equity this to me (Management) is indeed the way to go, considering a successful business for each member of Staff is definitely important. So Last but not least we are looking at Initiative; where all members of staff due to the fact that it is a partnership business .all opinion laid on broad in which it gives the capability in sticking to the key points in peaking the company’s success.

Task 3

Planning

Panning is choosing appropriate goals. What the management team will do in terms of planning is that we will arrange for the task, strategic and tactical operation be met. We will achieve these tasks by careful execution of the functions to be met. Our task will be to plan for 250 guests for a fund raising dinner to launch the beginning of child awareness week. We have made arrangements with Dealaz limited to outsource some additional equipment’s.

Our aim is to complete all that is on the menu one hour before the beginning of the dinner.

Organizing

Management team will make it their point of duty that all its resources in order to implement the course of action as how this business plan how to deal with task. Through the process of getting organized, management team will determine the internal organizational structure; establish and maintain relationships, as well as allocate necessary resources to various departments.

In determining the internal structure, management team will look at the different divisions or departments, the coordination of staff, and what is the best way to handle the necessary tasks and disbursement of information within the company. Caribbean Cu sine management team ensures that allocate the work that needs to be done, determine appropriate departments, and delegate authority and responsibilities.

Leading

Through leading the management team will able to influence and oversee the behaviour of the staff in achieving the business goals, as well as accomplishing their own personal or career goals. This influence can be gained through motivation, communication, department dynamics, and department leadership. Managers will make sure employees are highly motivated generally go above and beyond in their job performance, thereby playing a vital role in the company achieving its goals. The management will come up with reward and incentive programs based on performance and geared toward the employees' needs.

Controlling

Controlling is all about monitoring and measuring. It involves establishing performance standards based on the Caribbean Cu sine aims, and evaluating and reporting actual job performance. Through controlling, the management team will be able to identify any potential problems and take the necessary preventative measures. Management is also able to identify any developing problems that need to be addressed through corrective action

Task 4

Technology that we will employed to help our partners better manage the complexities of the restaurant.

We as the management team will think about opening a drive through section to facilitate our customers that will hindered customers from coming inside and it will also help because sometimes of the amount of persons inside.

E-mail- Using email as a way to improve customers’ service and more quickly respond to certain needs or help request.

Websites- Providing capacities on our websites where customers can answer their own questions or seek answers from others.

Communications- Unifying communications so that we will be able to know that the customer who left a voice mail also sent an email with the same request a few days ago.

Software- Better managing customer relationship with more sophisticated data-gathering tools, such as customer relationship and management software.

Data Management and Analytics- Using data collected from customer to analyze their preferences.

Insight-driven Marketing- Gaining insights into the business from customer data so that you can more effectively target market.

Marketing Automation- Streamlining and automating business processes to improve efficiency and keep the cost low.

Self-Service Optimization- Finding ways for customers to interact with the business when they want.

Workforce Effectiveness- Encouraging the staff to embrace new ways of improving customer treatment by providing tools and training to deliver better service.

Task 5

This business will clearly outline five legal and challenges that the restaurant will face and the plan of action for each.

Safety of the employees and customers- Caribbean Cu sine management team will ensure that employees get training about safety such as steps for avoiding burns, preventing slips and falls robberies and abusive of employees and customers etc. and also it will be listed in the employees’ handbook. Building codes for our customers to follow. We will also have a security guard with a license fire arm and also a security system

Disposal of garbage-Which its regards to disposal of garbage, we will ensure that garbage is disposed properly and provide garbage bins so that customers can put their garbage in when finish eating.

Image problems- have to do with employing person of a certain character, for example a person who you know selling illegal contraband. Caribbean Cu sine management team will follow the business code as it relates to open a business in a community and ensures that they don’t employ any employees like that.

Discrimination- This relates to situation like employed a person who has dread lock which it long and have a problem to covering it up properly. The management team will ensures the restaurant policy stipulate the persons who can’t employ for legal and ethical reason.

Cultural differences- Employing a person who is for example a Muslim, and because of his/her cultural beliefs to work up to say 4:00 p.m and the restaurant close at 10:00 p.m., this would be a challenge so in this case make sure that the manual would state what require as it relates to job and the time that the employees expected to work.

Task 6

Using Peter Drucker’s five processes, describe how management by objectives can implement to the restaurant.

Performance Evaluated. The primary purpose of Performance Evaluation to see if Caribbean Cu sine staffs are adhering the company policy and objectives. This is to provide an opportunity for open communication satisfaction such about performance expectations and feedback. Most employees want feedback to understand the expectations of their employer and to improve their own performance to better serve our clients and customers.

Achievers Rewarded. Caribbean Cu sine management team will reward the high achievers who have met standards that have set to high achievers to motivate other staffs so they also will improve their performance

Progress Monitored. This business will ensure that supervising activities are in progress to ensure that company objectives are been met and those that are not met are on schedule to be met within the time specified.

Employee objectives set. Setting objectives is a specific management tool that creates a target for employees to achieve. With the employee objectives clearly define this can us to easily achieve our wider goal which is the company objectives, specific to the division or department and individual employee expectations. This business often use performance management to evaluate objectives and measure the company overall achievement effectiveness.

Organizational Objectives reviewed.

Table of Content

Content page

Executive Summary……………………………..

Profiles for partners……………………………..

Task 1

Managerial hierarchy…………………………..

Partners Roles………………………………….

Task2

Fourteen Principles of Management by Henri Fayol……………………………………………………..

Task3

Important decisions made about Planning, Organizing,

Leading and Controlling………………………………………

Task 4

Techonogy that can employed to help the partners better manage complexities of the restaurant..........................

Task 5

Legal and Ethical Challenges that the restaurant face and the plan of action for those………………………………….

Task 6

Peter Drucker’s five steps process and how MBO will implemented in the restaurant.

Conclusion