Unit 7: The Developing Manager

Qualification Pearson BTEC Level 4/5 HNC/D Diploma in Hospitality Management

Assignment title The Developing Manager

Purpose of this assignment

Learners will be able to explore their understanding of leadership and management styles of an organisation and gain skills to review their managerial potential, show managerial roles and responsibilities and create a career
development plan.

Scenario

As an organisation develops, it creates working practices within the business that reflect its way of doing things.
These practices become embedded in decisions and operations. These ways guides and influences employees as they
carry out their work. However, when organisations develop a new business strategy and growth, this creates a
process of change.

The Savannah Bar & Restaurant Opens in Euston

OCTOBER, 2016

Ethical, sustainable, tasty the savannah bar & restaurant opens in Euston 2

With a fresh approach to fusion cuisine, The Savannah Bar & Restaurant (SB&R) opens on Thursday 12 May at 81-103 Euston Street, London NW1 2EZ.

This will be Euston’s newest, most spacious and relaxed restaurant with an a-la-carte menu featuring European food
combined with the flavours of Africa and Asia, alongside some of the best-loved classic dishes. The bar has its own
menu of Small Plates and Sharing Dishes, a superior wine list including biodynamic and organic wines, artisanal beers, over 20 whiskies and a large selection of unusual vodkas, rums and gins. It will also be arguably London’s most ethical and eco-friendly space with strong credentials to prove it.

Gaining a competitive advantage in bar and restaurant market in London, especially at Euston which is known as a
game-changing area in London’s fast growing restaurant scene, following the upward trend in good-quality openings
is one of the main goal for Savannah Bar and Restaurant (SB&R). The high level of turnover in hospitality industry and on-line transactions are other areas that the management is worried of. The management of SB&R has embarked on a resource-based strategy to achieve at least 55% of the market share. According to the job specification for various managerial positions for this Bar and Restaurants, at Euston, conceptual, technological and human skills are essential requirements. Employers prefer candidates who are technically competent, with excellent problem solving, analytical, IT and managerial skills.

Please use the following link complete the scenario: www.hospitalityandcateringnews.com/…/the-savannah-bar-restaurant-opens-in-euston

TASK 1 – Group presentation

In groups of 3 to 5 students you will need to complete a presentation using appropriate media. The presentation should be no longer than 10 -12 minutes and will address the following aspects:

A. Compare different management styles by using the Tannenbaum et al and the Ashridge Management
College Model theories. State in what business situations is one of the two extreme kinds of styles is more
appropriate for Head Chef Alin Lucian Atanasiu. (AC1.1)
B. Discuss leadership characteristics. Explain to the CEO of Savannah Bar & Restaurant on how these
attributes could enhance the functions of management as classified by Henri Fayol (1841-1925) and the
managerial roles suggested by Henry Mintzberg (1989) (AC1.2)
C. Evaluate communication processes in Savannah Bar and Restaurant or any other restaurants businesses
you have selected for your assignment for Unit5: Food and Beverage Operations Management. State the
kind of barriers that may inhibit the effectiveness of such communication process (AC 1.3)
D. Analyse organisational culture and change in Savannah Bar & Restaurant. Describe what factors that can influence organisational culture of Savannah Bar and Restaurant or your chosen restaurant (AC 1.4)

N/B: You are required to hand in any individual plans, notes or materials you have used during the preparation
of your group presentation and submit an individual reflection on the day of this group presentation.

Within the individual reflection you will need to include the following:
-Agenda of each meeting
-Research notes of three meetings
-Minutes of group meetings
– Recommendations and improvements

Additional evidence:
-Individual log of contribution to group work
-Peer review for group

TASK 2 – Individual report

Based on the scenario given above and based on your individual study and research, write an individual report
respecting the following aspects:

A. Assess own management skills performance through self-knowledge and appraisal such as skills audit and
critical success factors. Assume that you have just been appointed as the food and beverage manager for
Savannah Bar and Restaurant. (AC 2.1)
B. Analyse personal strengths, weaknesses, opportunities and threats assuming that you are in the position
of the Head Chef mentioned in the case study and state the importance to personal development plan.
(AC 2.2)
C. Set and prioritise objectives and targets to develop own potential as bar manager for Savannah Bar and
Restaurant. State the effects of time-management; work scheduling; and benchmarking tools in achieving
personal objectives. (AC 2.3)
D. Demonstrate how you lead and motivate the team to achieve the agreed goal during the planning, preparation and delivery of the group presentation in LO1. You need to consider giving examples of
leadership roles and motivation skills you demonstrated in your team. (AC 3.1)
E. Justify managerial decisions you made to support achievement of agreed goal or objective and state any
necessary recommendations you made for improvements in the group presentation in LO1 (AC 3.2)
F. Explain how own managerial and personal skills will support career development and state how these
skills can harness the achievement of shared goals at the Savannah Bar and Restaurant, customer service
department.(AC 4.1)
G. Review career and personal development needs, current performance and future needs to produce
development plans. Discuss how both Appraisal and a 360 degree feedback could be used to assess a
development plan for yourself as the Wesley Hotel manager in the case study. (AC 4.2)