Name: samara kabir
ID:
Individual Online Assignment
(Total Marks 10)
Instruction:
Task:
Discuss the Managerial Roles (Minizberg 10 Managerial Roles) of a Restaurant Manager.
Identify different activities of this Manager and put them under appropriate managerial roles.
You also have to justify why you have put a particular activity within a particular role.
For doing this assignment, please use the following steps:
1. Research to find out the Bank Manager’s job related activities
2. Identify the roles being played by this Manager while carrying out the job related
activities
3. Justify/explain your identification of this Manager’s roles based on the job related
activities.
[For example: you might identify ‘preparing a monthly work schedule’ as an activity of the
Manager and put them in the ‘decisional (resource allocator)’ role. Then you have to explain
why you have put this activity (preparing a monthly work schedule) under ‘decisional’ role. For
instance, you might argue that as the manager is making decisions as to who should do what
and when, s/he is making the decision to allocate Human Resources for different
activities. Therefore, this is a Decisional (Resource Allocator) role.]
In preparing your assignment, please use the following table to list down various activities and
categorization of managerial roles. The second row of the table shows a demonstrative
example.
Answer: (Maximum page limit 2 pages)
Activitivty
Managerial Role
Played
Explanation of Role Categorization
Example:
Preparing a
monthly work
schedule
Example:
Decisional
(Resource
Allocator)
Example: As the manager is making decisions as to
who should do what and when, s/he is making the
decision to allocate Human Resources for different
activities.
Add more rows as required.
Managerial Role Played Explanation of Role Categorization
Developing menu options and specials Informational (Monitor) The restaurant manager
is responsible for keeping up with current food trends and consumer preferences,
gathering information about what menu options are popular, and making informed
decisions about what items to offer on the menu.
Supervising and training staff Interpersonal (Figurehead) The manager acts as the face
of the restaurant, representing the business to both employees and customers. The
manager is also responsible for leading and mentoring staff, helping them to develop
the skills and knowledge needed to do their jobs effectively.
Ordering supplies and managing inventory Decisional (Resource Allocator) The
manager must make decisions about what supplies to order, how much to order, and
when to order it. This involves managing resources such as money, time, and personnel
to ensure the restaurant is fully stocked and ready to serve customers.
Setting budgets and controlling costs Decisional (Entrepreneur) The manager must
make financial decisions for the restaurant, setting budgets, controlling costs, and
making decisions about investments and expenditures that will help the business to
grow and succeed.
Resolving customer complaints and addressing concerns Interpersonal (Liaison) The
manager must be able to communicate effectively with customers and resolve any
concerns or complaints they may have. This requires strong interpersonal skills and the
ability to act as a liaison between the customer and the restaurant.
Creating schedules and assigning tasks Decisional (Resource Allocator) The manager
must create schedules for staff, assigning tasks and responsibilities to ensure the
restaurant runs smoothly and efficiently. This requires the manager to make decisions
about how to allocate resources, such as personnel and time, to meet the needs of the
business.
Ensuring food quality and customer satisfaction Informational (Monitor) The manager is
responsible for ensuring that the food served at the restaurant meets quality standards
and that customers are satisfied with their experience. This requires the manager to
gather information about customer preferences and feedback, and use this information
to make informed decisions about how to improve the restaurant's offerings and service.
Implementing safety and sanitation procedures Decisional (Disseminator) The manager
must implement safety and sanitation procedures to ensure that the restaurant operates
in a clean, safe, and healthy environment. This requires the manager to make decisions
about what procedures are necessary, communicate these procedures to staff, and
enforce their implementation.
Preparing and submitting reports Informational (Monitor) The manager must prepare
and submit reports on the restaurant's financial performance, customer feedback, and
other important metrics. This requires the manager to gather and analyze information,
and use this information to make informed decisions about how to improve the
restaurant's performance.
Negotiating with vendors and suppliers Interpersonal (Liaison) The manager must
negotiate with vendors and suppliers to ensure the restaurant has access to the
products and supplies it needs at a fair price. This requires strong interpersonal skills
and the ability to act as a liaison between the restaurant and its suppliers.