Expansion Plan of Savannah Bar & Restaurant-Samples for Students

Question: Discuss about the Expansion Plan of Savannah Bar Restaurant. Answer: Different management styles in Savannah Bar and Restaurant Autocratic theory is wherein the managers of the restaurant do not listen take opinion of other members and decide the things they feel is right in nature Democratic theory wherein there is delegation of the responsibilities among the employees as this will help in achieving goals Consultative theory wherein the managers and the employees use both autocratic as well as democratic leadership style and this will help in changing the dcor of the organization Laissez-Fairetheory wherein the managers provide little involvement on the different activities and the employees are properly motivated as well. According to me, when the business is incurring loss, then the management can follow the autocratic leadership style or the transactional leadership wherein the managers will be instructing about the different activities that has to be performed by them. Furthermore, there are different other situations wherein the opinions has huge importance and therein the democratic theory can be utilized as this will help in delegating the tasks within one another. Different leadership characteristics Proper self motivation is essential in nature as this will help the leader in performing the task themselves and this will help them in performing the things in a better manner Proper positivity as well as optimism is essential as this is one of the essential characteristics to focus properly on the attitude and understand the different challenges as well Proper courage is essential in the leader as this will help in solving tough kind of issues in the organization and solve such issues with courage as well (Priest Gass, 2017) Lastly, integrity as well as humility is essential and responsible to be inbuilt in the leader as this will help in implementing such plans and solve such issues with proper ethics and responsibility. Humility is essential as this will help the leader in analyzing the feedback of the individuals or employees in the respective organization As per me, these are the different attributes that are essential in nature as the leader of the organization has to properly understand the different characteristics in a positive manner. These are the different characteristics that will help in gaining and enhancing the functions of the management. With the proper incorporation of theories by Henri Fayol as well as managerial roles that is suggested by Henry Mintzberg are as follows: I feel proper planning as well as coordinating is essential in nature for managing the different activities in an effective manner. As per Mintzberg, management is more essential in nature than the planning as well as coordinating. There is a similarity in both the theories of the leadership wherein planning is the first function and this will help in predicting the issue and solving such issues with proper implementation of different strategies. Communication process and barriers of communication in Savannah Bar and Restaurant A proper understanding of the different expectations has to be inbuilt among the employees as this will help in training the employees as well in the organization Proper continual coordination is required and necessary between in staff members as this will provide proper strategy to solve different issues (Clarke, 2013) Proper encouragement is required in interactive communication as this will help in understanding the different roles and responsibilities of the employees (Sethuraman Suresh, 2014) However, I feel there are different barriers of communication that can be faced by Savannah Bar and Restaurant such as emotional barriers wherein there can be employees in the organization who cannot express their feelings properly. Furthermore, there can be lack of interest, distractions in the communication process that can lead to different language barriers as well. Lastly, there can be different cultural differences that can lead to issues in the entire management of the restaurant (Clarke, 2013). Analysis of organizational culture and change in Savannah Bar Restaurant Proper training as well as hiring is essential and this is followed in the respective restaurant as this will help in understanding the different policies and procedures as well. The other organizational change is related to the dcor of the respective restaurant wherein there is a separate entrance of the hotel and Savannah is situated within Wesley Hotel. Secondly, there is proper fostering of the commitment that is required in order to secure a proper long term commitment among the employees in the organization to develop proper sustainability as well. Proper collaboration is essential in the respective restaurant as this will motivate the employees to perform better and deliver desired results as well in the future. Lastly, delegation of the tasks is essential in order to complete the different tasks on time and this will help in solving such hurdles in the organization as well (Arnold et al., 2015). Factors influencing organizational culture of Savannah Bar and Restaurant Leadership principles is one of the factors wherein this will have huge effect on the different policies and procedures for the employees The recruitment as well as selection is essential for organizational culture as this is essential in nature to recruit the right candidates for the job. This will help the organization in employing right candidates for respective jobs as well Lastly, the nature of business is another purpose that will affect the organization as well as employees as well (Batool, 2013). Skills audit and critical success factors I have been working in the service industry for the last three years and have acquired knowledge regarding the various functions of the Food and Beverage management of a restaurant. The skills that I possess include, the knowledge regarding the different wine and beer items that offered in the restaurant. The knowledge regarding the raw materials requirement for the various dishes that are presented in the restaurants is also possessed by me (Communications, 2017). Critical success factors that are required for my success can be, the knowledge regarding the customers of the restaurant and the research required for the proper development of skills to analyse the needs of the customers. As a manager of the restaurant I have a lot of experience in this field and I will be able to tackle any type of problems that can occur in the future. SWOT Analysis of Savannah Bar Restaurant Strengths The restaurant is open for 7 days in a week to serve lunch and dinner as well as brunch on the weekends. The promotional activities of the restaurant are well taken care of and this increases the profitability. The service of the restaurant is excellent and the staff have good knowledge regarding the various dishes in the menu and the wine that is offered to the customers as well. The website of the restaurant has offers all relevant information regarding the dishes that are offered and their nutritional value as well (David, David David, 2017). The information regarding the suppliers of the restaurant are also provided in the website. Weaknesses The restaurant is of fine dining level and this makes the dishes offered in the menu quite expensive. This can act as a negative factor for the restaurant and can decrease their profitability as well. Opportunities Savannah Bar Restaurant is already an active player in the food market and thereby can have immense opportunities regarding their plans of expansion in the market. The new target segment of Savannah will be the area of Euston. The restaurant is already quite well-known for the ethical and sustainable methods that they use in their operations. The area where the new venture of the restaurant is planned is known for the fastest growing area for restaurant business (Romager et al., 2017). Threats Savannah Bar Restaurant many have to face a lot of competition in this area from the different restaurants that are present as they are the old players of this market and have knowledge about the needs and the desires of the customers (Sethuraman Suresh, 2014). Objectives and targets of the restaurant Objectives To acquire knowledge regarding the various types of drinks that are provided to the customers. To acquire knowledge regarding the various sustainable ways by which the raw materials are sourced in an ethical manner. To get knowledge about the ways by which the carbon footprint in the restaurants are reduced. Targets To achieve the sustainability goals that have been set by the management of the restaurant so that they can set up their sustainable branch in Euston as well. To increase the awareness among the people of that area regarding the purpose that is being served by the sustainable operations of the restaurant (Nahavandi, 2016). Ways of leading and motivating the team The planning process is the first step in the achievement of goals of the restaurant. The leader or the manager needs to take appropriate steps related to the planning of resources that are required for the achievement of goals. The major goal that is related to the future operations of the Savannah Bar Restaurant is to gain competitive advantage in the industry. The location of the restaurant is one of the major advantages that is enjoyed by it in the Euston area of London which can be beneficial for its operations. The management of the restaurant is concerned about the high turnover of hospitality industry and the on-line transactions as well. The managers therefore need to take plan for the improvement that can be made in the online transactions that are conducted (Arnold et al., 2015). The preparation stage is related to the implementation of the new methods of online transactions that are taking place in the restaurant. The use of new and improved methods related to online transactions will further help the restaurant in gaining competitive advantage in the hospitality industry. The prime location of the restaurant will play an important role in creating a different position of the organization in the industry. This stage will also involve training that is provided to the employees of the restaurant regarding the usage of the new systems. The new system will help the company to gain the amount of market share in the industry that they are aiming for (Baker Saren, 2016). The delivery stage is related to the effects that the new system of online transactions will have on the revenues and profitability of the restaurant. The ultimate goal can be achieved if the managers take care and evaluate the effects that are being caused by the new system that is implemented. For example, the managers can use the transformational style of leadership that will help them in coordinating with the employees to implement the new systems in a successful manner. The managers also need to provide proper understanding of the systems to the employees and involve them in the entire implementation process (Giltinane, 2013). Managerial style of the restaurant The major managerial decision that has been taken by me to support the achievement of the goal is related to the implementation new online system of transaction. The transaction system needs to be implemented in the website of the restaurant so that the customers can take advantage of the transactions. The decision is also related to the improvement if customer relationship management related policies. This will help the restaurant in increasing its customer base and operate profitably in the industry (Keskes, 2014). The major recommendation that is given to the management of the restaurant can be increasing social media connectivity with the customers in the app. This will help them the restaurant to understand the needs and demands of the customers and their preferences as well. Managerial and personal skills required to support career development The personal skills that are required to support career development include, the leadership skills of the employees. The leadership skills can help the individuals to form teams in the organization and manage the teams in an effective manner. The problem-solving skills can assist the individuals to help the management in solving various issues that are affecting the revenues and the profitability of the organization. On the other hand, the managerial skills that can help in career development include, communication skills which can help in enhancing the levels of interaction, the time management skills of the managers and the organizational awareness (Buble, Juras Mati?, 2014). These skills can also help the managers of the restaurant to achieve their improvement goals and bring the organization to a profitable position in the industry. Needs related to career and personal development and performance Career and personal development is necessary for the improvement of the performance of the employees and the organization in turn. Development of personal skills will develop the performance of the individuals which will in turn improve the organizational performance (Cooper, 2015). My career development plan as a manager of Savannah Bar Restaurant is as follows, My major career interest is related to making a future in the restaurant industry and develops the restaurant where I am currently working. My long term goal is become an entrepreneur in the restaurant industry and develop my future. I am experienced in the service industry and I will use thus experience in my own business as well. My major goal at this point is to learn from the different activities in the restaurant and thereby try to increase my knowledge based on this learning. I will develop fruitful relationships with the employees in my restaurant and involve them in training as well. This will improve their performance and the profitability of the organizations as well. The current position where I am working is contributing a lot in the future plans which I have regarding my career. References Arnold, K. A., Connelly, C. E., Walsh, M. M., Martin Ginis, K. A. (2015). Leadership styles, emotion regulation, and burnout.Journal of Occupational Health Psychology,20(4), 481. Arnold, K. A., Connelly, C. E., Walsh, M. M., Martin Ginis, K. A. (2015). 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