Managing People and Organization Management

Question: Discuss about the Managing People and Organization Management. Answer: Introduction: The main focus of the restaurant business is to provide good quality of food and service to the customers. The good food and good hospitality provided by the restaurant will attract more customers. The majority of the employees in the restaurant are in the kitchen or works as workers. There would be two teams in the restaurant. The teams are marketing team and planning teams. The marketing team will focus on the marketing strategies that could attract new customers. The target customers of the restaurant are the students, young adults and teenagers. The marketing team needs to make advertisement according to the criteria of the target customers. The other team is the planning team. The planning team needs to make plans for achieving maximum profit. The planning team needs to focus on the quality of foods the restaurant is preparing. The planning team also needs to make new plans of the business like providing of free home delivery of items and others for increasing sales (Finch 2013) . The managers of the company will be playing the role of the motivators. The managers need to look after the problems of the workers. The managers also need to discuss the strategies adopted by the restaurants and the growth and prosperity of the restaurant with the workers. This will motivate the workers. The motivation in one way increases the job satisfaction and better job satisfaction implies more productivity (Din and Cohen 2016). The communication should be well maintained among the staffs. The managers of the restaurant need to communicate in a well mannered way with the workers. This will maintain a good discipline in the work place. The decision taken by the workers should be explained to the workers in a proper way (Weinzimmer and Nystrom 2015). Controlling: The costs incurred in the restaurants are mainly costs to buy the assets such as property, furniture, salary that needs to be paid to the employees and the cost of the inventories that are needed to be accumulated. All these costs have a ceiling beyond which the restaurant cannot spend in this sector. Therefore, the restaurant needs to maintain a proper scheduling duty for the workers. The holidays and leaves of the employers should be handled properly so that adequate workers should be present regularly. The restaurant also needs to employ fresher as well as experienced staffs in a proper ratio for proper running of the restaurant. The quality should be maintained in the food. The restaurant also needs to provide proper kind of services to the customers. The feedback of the customer is one of the major factors in controlling the business. The customers are one of the major stakeholders in the business. The restaurant can introduce a feedback from which could be given to the customer s with the bills. The responses of the customers will help in improving various services of the customers (Blackburn, Hart and Wainwright 2013). References: Blackburn, R.A., Hart, M. and Wainwright, T., 2013. Small business performance: business, strategy and owner-manager characteristics.Journal of small business and enterprise development,20(1), pp.8-27. Din, G.Y. and Cohen, E., 2016. Modeling Municipal Solid Waste Management in Africa: Case Study of Matadi, the Democratic Republic of Congo.Solid Waste Management: Policy and Planning for a Sustainable Society, p.81. Finch, B., 2013.How to write a business plan(Vol. 35). Kogan Page Publishers. Weinzimmer, L.G. and Nystrom, P.C., 2015. The search for opportunities by small business owners.Journal of Small Business Strategy,7(3), pp.1-14.