New Managers: Avoiding Common Mistakes in Leadership - Essay Sample

Introduction

Climbing the expert positions is a shared objective for representatives in many businesses. Getting the trust and support of your supervisor to lead a group is no little accomplishment (National Restaurant Association, 2016). That is the reason new directors are frequently so anxious to satisfy their bosses, coexist with their workers, and set their unsavoury reputation for being genuine pioneers. Tragically, this enthusiasm can regularly prompt a couple of slips up.

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Generally, a manager has to be prepared for these typical mistakes that first-time directors make. erThis is practically critical in enabling growth into becoming excellent and outstanding managers. In line with this, here is relevance on how, as a manager, I will grow through a sudden water crisis that the restaurant has just encountered. This not only seeks its short-term solution but also in a manner to prevent future recurrence of the same. T, the case study under consideration occurs at around 3 pm just as the FOH and BOH staff resume their regular duties. As the bartender resorts into the preparation of the special non-alcoholic drink referred to as sweet tea, he moves to turn on the hot water and to his realization that there is no hot water. This is followed by a discovery that there is no cold-water either.

A little follow-up leads to discovery from the kitchen staff that there had been a leakage observed from the central water supply pipe, and thus the whole supply for the restaurant supply had to be turned off. This is, however, accompanied by numerous views from the staff on different times that are anticipated to have the mess corrected. In practice, this is a show that there are severe issues within the organization that need to be looked into. As a manager, I will recommend the following:

I am devising an Effective Communication and Information flow system within the organization. Meeting different speculations of the time when the water system may completely be corrected such as 4:30 pm, 6:00 pm, and 5:30 pm is not only confusing but also a show that there is a problem of information flow within the organization causing a bunch of confusions. As a manager, establishing formal, trustable information like the use of organization memos will help curb this problem (National Restaurant Association, 2016). Formal notices will strictly pass comprehensible organization information without any addition or subtraction of the same.

Consequentially, every organizational machines and equipment are subject to the law of diminishing returns. Therefore, it is prudent as managerial to develop a periodical way in which these machines and equipment may be inspected and repaired (Pettijohn, Pettijohn, & Luke, 2017). The need for this move is to run away from problems of breakdown that on the other hand hinders operations of the restaurant. On this repair and maintenance, a specialist who does regular checking and restoration of this equipment may be employed into the restaurant team of employees, or he/she may be hired at given intervals to come and offer repair services at a pay.

In addition, proper delegation of duties to various staff members is of a more important requirement by the organization as a manager. By considering the range of tasks carried out by employees in their different levels, it is essential to note that general responsibilities such as inspection and ensuring that every equipment in their department is appropriate before and after work.

Every employee that fails to report an equipment failure until it completely breaks down should be responsible for the cost of repairing the given equipment. This conforms with the idea that an irresponsible employee should be in a position pay for their irresponsibility. Responsible employees work for the goodwill of the organization, protects organizational properties and are significant assets to every organization

Since problems come and their solutions give rise to new ones, as a manager, I would also be proactive to major not only on the present but also the future. As such, a recommendation of a storage water tank that may provide backup in case of another incident of pipe breakup is necessary (Pettijohn, Pettijohn, & Luke, 2017). This consequentially goes along with a backup generator to also serve as a power backup in case of electrical power failure. Having all these in place helps the stability of the restaurant in-terms of continuous operation, and a steadily operating organization or business reciprocates into more income flow into the organization.

Lastly, every individual, business or organization has goals or objectives. Occasionally, this is due to the fact that these entities want to progress either in terms of business or their various operations. However, a realization of these goals is often pegged on the consistency and honesty towards achieving these objectives. Indeed, for the multiple issues and recommendations towards curbing them; consistency in working towards putting them to an end honesty in handling them will lead to having them all sorted (National Restaurant Association US et al. 2016).

This may be complemented by the maintenance of set rules towards solving them as well as maintaining formal and professional communications with the employees in putting a reminder to them on what is required to them by the organization as employees. Coming to terms with organizations expectations by the employees is a greater motivation to them, and this ensures that they maintain organizational course objectives.

References

National Restaurant Association (US), & Laventhol & Horwath. (2016). Restaurant industry operations report. National Restaurant Association.

National Restaurant Association. (2016). What's Hot Culinary Forecast. Accessed Nov, 28.

Pettijohn, L. S., Pettijohn, C. E., & Luke, R. H. (2017). Evaluation of fast food restaurant satisfaction: determinants, competitive comparisons and impact on future patronage. Journal of Restaurant & Foodservice Marketing, 2(3), 3-20.