Reservations Andtable Management System

Published Date: 02 Nov 2017

Responsibilities include overseeing general restaurant operations, profit and loss statements, and hires and manage staff and works along with executive chef on marketing initiatives.

Ms. Marjorie Bryan

Managing Partner, Director of Operations

Responsibilities include managing daily restaurant operations and organizing the use of materials and employee resources. Duties also include overseeing restaurant manager and staff.

Mr. Kirk Johnson

Managing Partner, Director of Finance

Responsibilities include managing all monetary operations for the restaurant.

Mrs. Marsha Johnson

Managing Partner, Director of Marketing

Responsibilities include promotion of the restaurant on the local market.

There are fourteen (14) Principles of Management describe by Henri Fayol. Outline clearly how at least ten (10) of these fundamental truths could be applied to the business you have established.

According to the father of modern management (Fayol, 1916) he defined management as forecast and plan, to organize, to command and to control. Therefore, management principles are the fundamental truth that is based on logic which provides guidelines for managerial decision making and actions.

Division of work

This is a process where a worker or a group of workers is assigned a specialized task in order to increase efficiency in the business. Therefore, implementing this type of principle into the business would increase productivity and profitability for the organization because the employees would become increasingly skilled and efficient. When work is split up into smaller portions, it allows workers speed and accuracy to increase as well as their performance levels.

Unity of Direction

In this principle it states that all team members that are doing the same activities must share the same objectives. Team members all work towards a common goal using the same plan to reach the shared objectives. Therefore instilling unity of direction into the business would carry out unity in the workers because each person and department would be working towards achieving the same goals. In doing this it will ensure that all action is properly coordinated.

Unity of Command

This concept is where each employee in the organization receives order from one superior and reports to only one superior. In using this principle it allows employees to work more efficiently and effectively because they only get orders from one person and reports only to one person so it makes work flow freely and steadily. According to Fayol, if one person receives order from more than one person then there will be disorder. Therefore unity of command is to ensure that every employee knows exactly who their line manager is so facilitating clear channels of communication.

Authority

This outlines the right of a superior to give order to its subordinates. In using this principle it allows managers to lead and to generate commitment from their staff. Therefore authority is in place to carry out the job with a clear downward chain of command

Equity

This states that managers should treat staff fairly and with respect, while maintaining discipline as necessary and acting with kindness where appropriate. In using this principle it would ensure that we as the managers would treat our staff fairly and impartial when dealing with them because if we treat them fairly and with kindness then we can create loyalty and devotion from our employees.

Discipline

This refers to obedience, respect of authority for the rules and regulations that is stipulated by the organization. In using this principle it allows the work operations to run smoothly because it teaches a person to be responsible, respectful, and make smart decisions. In instilling discipline into the organization will help improve workplace performance and provide a safe and honest environment that is conducive to production.

Remuneration

This refers to the reward or compensation that is given to employees for their work performances. Therefore, incorporating this system into our business would help to motivate employees to perform their job more efficiently and effectively, to increase productivity and to improve their work performances.

Scalar Chain

This is the line of authority through which authority flow from top management to the lowest rank. In using this principle employees would know who is in charge. Implementing the chain of command would allow the communication channel to be open to each employee and department because if there is no open channel between the supervisors and subordinates then it can slow down work production.

Initiative

This process involves doing things independently and taking charge before others do. That is, they should encourage employees to make suggestions and come with ideas of their own and take the necessary measures to execute those ideas. Therefore, implementing this principle into the business would show managers that you are capable to bring out ideas and actively carry them out. Showing you can work alone as well as part of a team by showing motivation and capability to undertake a task.

Esprit De Corps

This process is where persons develop a sense of pride and common loyalty that is shared by members of a particular group. In implementing this principle into the business would help us as the manager to develop teamwork, proper interpersonal skills and harmony among the employees as well as the employers because in doing this it would help promote team spirit and build harmony and unity within the organization. This in turn would result in loyalty, dedication and commitment with the employees.

Outline the most important decisions that must be made about:

PLANNING

Planning is the function of management that involves setting objectives and determining a course of action for achieving those objectives. In this area we would identify and select the most appropriate organizational goals that would make the business successful. In doing this we would plan for the future based on sales forecasts and other trends, because putting these into place would determine how we go about achieving them. Therefore, this will require us to set targets for workforce levels, finance, marketing and production, and then consider how these plans will fit in with the available organizational resources.

ORGANIZING

Organization is the function of management that involves developing an organizational structure and allocating human resources to ensure that the objectives are accomplished. This category involves the design of individual jobs within the organization. These decisions are made based on the duties and responsibility of individual jobs, as well as how these duties should be carried out. Therefore, this function would help us decide how best to departmentalize, or cluster jobs into departments to coordinate effort effectively.

LEADING

Leading is the function of management that involves influencing others toward achieving the organizations objectives. This would let employees know and understand the part that they play in the business and how they can go about achieving those goals. This involves managers to use their power, influence, persuasion and communicating skills to coordinate people and groups so that their activities and efforts are in sync.

CONTROLLING

Controlling is the function of management that ensures the organizational performance does not go below its standard. This is where we would evaluate how the business has achieved its goals and to take any corrective actions that is needed to maintain or improve its performance. We would then go about identifying the weaknesses and errors by checking the performance against the targets and plans.

What kinds of technology can be employed to help the partners better manage the complexities of the restaurant industry?

The kinds of technology that can be employed into the restaurant industry to better manage its complexities are as followed:

Point of Sale Systems

A point of sale system is a computerized checkout system that records the details of a customer purchasing transaction (Food Service Warehouse: Restaurant Equipment and Supplies, 2006). By introducing this type of technology into the restaurant would help us to run the business more effectively because this software can help us to capture orders, record data, create and print guest checks, print orders to kitchen and bars for preparation and to process credit cards and other payment cards. This type of technology can be beneficial to the restaurant because it can allow the restaurant servers and bartenders to enter food and beverage orders easily. Therefore, having a POS system in place can add convenience, accuracy and save time in busy situations.

Financial Software

Financial software is computer software that is designed to help individuals manage their finances and to assist companies meet their accounting needs (Food Service Warehouse: Restaurant Equipment and Supplies, 2006). By using this type of software would help the owners to organize data and create accurate reports for the hours that each employee worked and to keep payroll information. This software can also be used to do inventory, track financial accounts and to track and analyze investments. Therefore using financial software in the business will allow the partners to keep their profit and loss statements in order.

Reservations & Table Management System

A reservation and table management system is software that is used to track waiting customers, their reservations and to manage tables in a restaurant (Dahmer & Kahl, 2009). In using this type of software we would be able to eliminate overbookings and to maximize table utilization with walk-ins and waitlist functionality as well as to display available and occupied tables. Therefore, using this type of software would help us to maximize our profits because we will be able to manage our seating and wait times for walk-ins accurately, and as a result of this we will build guest loyalty and capture guest data.

Guest Paging

Guest paging is a wireless remote device that is used to signal a party of guest for when their tables is ready (Dahmer & Kahl, 2009). By using this system in the restaurant it allow us to reduce guest response times to being called. This allows the host or hostess to signal guests quickly and quietly when their tables are ready without having to search for guest throughout the entire establishment. Therefore, having this system in place can ensure that customers are seated promptly and prevent crowds from forming at the host stand.

Outline clearly five (5) legal and ethical challenges that you restaurant will face and you plan of action for each of these.

(Business Dictionary) Defines a legal challenge is an issue that can hinder the progress of a business operation, whereas an ethical challenge is a problem that requires a person or organization to choose between an alternative that is evaluated as right or wrong.

Disposal of garbage

This is a challenge that can potentially harm the restaurant because if the food is not disposed of properly then it can cause cross contamination. The course of action that will be used for implementation is to put in place proper disposal systems that would allow for garbage to picked up on a regular basis and garbage being disposed of be placed in proper containers.

License

This is a challenge because if the organization does not have the proper license and permits in place then it would cause the restaurant to not open for business. Having a license is important because it allows the business to be recognized and to make sure you are accountable for your actions as well as to protect the public’s health and safety. To solve this problem we would ensure that all the correct permits and license are in place for the day to day running of the business so that we can eliminate any red tapes that could arise.

Food Handlers Permit

Not acquiring a food handler’s permit would be a problem for the restaurant in the context of management. For this to be materialized, the required documentation for the permit to be issued would have to be submitted. Therefore to eliminate this problem we would conduct the necessary research needed to acquire all the documents that is needed to apply for a food handler’s permit and subsequent apply for the permit.

Code of Conduct

This is another problem for the restaurant because the employees are unable to follow the rules and regulations that are stipulated by the organization. To solve this problem we would ensure that each staff member get a hand book outlining the rules and regulations for the restaurant that need to be adhere to and if those rules are not followed then a penalty would be placed upon them.

Using Peter Drucker s five (5) steps process, describe how Management by Objectives (MBO) can be implemented in your restaurant.

According to (Jones & George, 2008) management by objectives is a system that is used to evaluate subordinates on their ability to achieve the organizational goals and the extent to which the subordinates are achieving those goals. Therefore the steps that can be used in De’jan Chez La Rae are:

Goal Setting

By using this principle will allow the goals of the organization to be clearly defined so that the employees can know about the mission and vision statement of the business and how they can go about achieving those goals.

Cascading Objectives down to Employees

This is where managers and their subordinates would together to determine the subordinates goals. In doing this it would allow managers and their subordinates to have an open relationship so they can determine the appropriate and feasible goals for the subordinates and the budget that would be used to achieve those goals.

Encourage Participation in Goal Setting

This is where each employee would get a better understanding of how their personal goals fit in with that of the business. In doing this it allows persons to become more involved so they can the initiative to do things on their own without having to be ordered around to do each task.

Monitor Progress

In this process it allows the managers to periodically review the subordinates progress to see if their meeting the organization goals. In initiating the monitoring process it allows managers to deal with issues that arise and quickly solve them before they threaten goal achievement.

Evaluate and Reward Performance

In doing this it shows employees that they matter to the company and their work is important to the development of the company. When you reward employees it sends a clear message to everyone that goal attainment is valued.

RECOMMENDATION

CONCLUSION

REERENCE

Food Service Warehouse: Restaurant Equipment and Supplies. (2006, June). Retrieved February 15, 2013, from www.foodservicewarehouse.com: http://www.foodservicewarehouse.com/about-fsw/default.aspx

Business Dictionary. (n.d.). Retrieved from www.businessdictionary.com.

Dahmer, S. J., & Kahl, K. W. (2009). Restaurant Service Basics 2nd Edition. Hoboken, NJ: John Wiley & Sons Inc.

Fayol, H. (1916). General and Industrila Management "Administration Industrielle et Generale". London: Pitman.

Jones, G. R., & George, J. M. (2008). Contemporary Management (5th ed.). Pennsylvania: McGraw Hill/Irwin.