My interview is with a manager of a restaurant, the restaurant can have as many as 75 customers, and staff of 14. The restaurant served your everyday American food.
The person whom I interviewed started as an assistant manager at the young age of 27. He has been a manager for the restaurant for the past 7 years. I considered him a Functional Manager because of the definition in the book, i.e. He supervises the work of employees whom engages in different specialties, such as waiters/waitress, kitchen help, accounting, and quality control.
But in the same realm he is considered a General Manager because he oversees the operations, helps in solving problems, spotting problems before they occur and insuring the safety of all employees and customers.
He decided to become a manager because he felt that he could motivate people, and help them realize their potential. He decided to become a restaurant manager because he enjoyed being around food and that type of fast pace environment.
When interviewing this person it became very evident that he is an effective manger because he possesses many key managerial skills. He is technically efficient because, he had the ability to prepare a budget, lay out a production schedule i.e. food preparations, menu for the day's events, and was able to use a computer. He definitely had to have Interpersonal Skill in order to work effectively as a team member.
He stated the best approach for managing this type of business was the behavioral approach because you had to understand the psychological makeup of many different types of people, you have to manage all different type of people within your staff and the public.
He feels that cultural diversity in this type of business is a must because you have to respect each and every person that may come into your establishment. Cultural diversity is very important when it comes to hiring people who may have to be off from work on a special day because of religious reasons that is not normally celebrated by all. He gives an example of the time when he literally stumble over two guest of the restaurant who were conducting evening prayer in an isolated corner of the restaurant. They were praying on rugs. As soon as he saw the prayer rugs he realize that they were conducted evening prayer. An additional example is when an employee would b...
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...g possibilities is the aspect of the business called the "demanding public"? The guests that come through the lobby of any restaurant demand a highly trained staff and a superior product no matter what extenuating circumstances exist "back in the kitchen". Orchestrating each and every element of the restaurant management so that it appears as if it is an effortless, smooth operation is a commanding, daily challenge.
I personally could not be a manger for any fast pace business that required a lot of my attention and/or overseeing every aspect of the operation. I would come unglued. There are too many different personality that you have to deal with. The job itself is demanding on your body and mind. While in the Navy I worked as an x-ray technician in the ER This was very fast pace and demanding for me, I was able to do my job, but when I was being pushed to do something I felt as if I was coming apart at times. My demeanor would change, and the patient and the people that I was working with could feel it. This was effecting the patients and the staff, so after 15 years of being a x-ray technician, I decided that this was something that I could not do for the rest of my life.
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