The leading Nandoca is close to becoming manager or can become a manger anytime. Then the last position would be a buddy who knows at least 3 positions in total and they can train other new employees and open with new Nandos restaurant around he world. These employees tend to work together but because the leading Nandocas are considered the leader they see things similar to how managers see the restaurant. All these employees wear the same uniforms so you couldn't really tell who's who because to customers they all look the same. The customers might now see nandos as a broad place with different job titles but the employees do because they work there.
Each pod is responsible for certain organizational roles and work together as equals no matter your logistical title; i.e., pod leader or operations leader. The pods welcomes new “employees” and work hand and hand with them and at the end of each week vote collectively and openly to whether the new “employee” should remain employed based upon their demonstration of ethics, morality, virtue, and collaboration to the pod. This process continues for a period of one month (Whole Foods Market IP, L.P., 2008). This success stems from the proven techniques that peers are a better judgment of others ethical and moral stance especially when attempting to gauge the present multigenerational workforce. Moore in 2005 validated this practice of peer review by demonstrating that when corporate cultures are openly shared through interaction
Over a three week period, I was expected to interview customers, employee, manager (Lauren Keegan) and owner (Steve Carter) in order to gain a better understanding of Nick N Willy’s Pizza and how the company operates as a franchise. Due to the information that I received, it helped me gain knowledge of how marketing is important in order to help further expand the customer base by understanding how getting a company’s name out will help lead to the overall success of the company. I decided to conduct my research on Nick N Willy’s because my family has frequented the business and I have had several friends who have worked there. A quote from Steve Carter that is on NickNWillys.com, shows just how much this owner cares for his franchise: “"After nearly ten years as a Nick-N-Willy's franchise owner, I continue to love this business and I still look forward to going to my stores each day. The franchise company and their support team remain a great resource for me and all of our franchise owners.
I want you to provide and maintain superior customer service to all patrons of the cafe at all times. Serve customers as quickly as possible in a friendly and inviting manner, where customers MUST be greeted politely within 5 minutes of entry and their orders to be taken with 10 minutes. Provide helpful and efficient customer service to guests and be able to assist customers with questions and complaints. Collect all accepted payment types, provide change if needed, process refunds and exchanges if necessary and issue receipts for customers. Count money in cash drawers at beginning and end of shifts to ensure enough money to provide change and sufficient float amounts.
The managing director is a woman who has served in the food industry for more than seven years. She has the best customer service skills and is an apt listener who always regards the customers with respect (Kimes, 2011, P.190). The combined efforts of all these staff will ensure accurate services that one will feel pampered and feel relaxed. The chefs at the Bon-appetite restaurant can prepare any delicious meal upon request; be it an Indian meal, European meals, Asian dishes, the African dishes, or even the Chinese food. The specially- trained waiters does welcome, handle, and serve customers as if they were at their homes.
PR601- OR Assignment 1 Production Engineering Linear Programming Q1: The manager of Twiggs department store has four employees available to assign to three departments in the store: Lamps, Sporting Goods and Linen. The manager wants each of these departments to have at least one employee but not more than two. Therefore, two departments will be assigned one employee, and one department will be assigned two. Each employee has different areas of expertise, which are reflected in the following average daily sales record for each employee from previous experience in each department. Employee 1 2 3 4 Lamps $130 $275 $180 $200 Sporting Goods $190 $300 $225 $120 Linen $90 $100 $140 $160 The manager wishes to know which employee (s) to assign to each department in order to maximize expected sales.
By using the degree of desire to do an activity a manager can judge the amount of motivation that can occur. (Certo,2009) Jonathan is Stephanie’s direct boss. He is a 10 year veteran of the grocery store and well like by his people. Although Stephanie’s pay only helps to make ends meet she is happy to be employed and enjoys the flexibility that the job gives her. Jonathan is admired for his relaxed management style but he has a plan that uses this to get the most out of his people.
Five Guys Business success The main reason Five Guys business success is they show every time improvement of the product, in this case the burger and fries. Customers, especially of restaurant’s, love either there no change of the product or quality improvement. Five Guys have six philosophy of how staying good in the business, these are: a recipe for success, the best salesman is the customer, every position at the company has value, know what you’re good at and stick with it, quality is everything, and employee incentives go a long way (http://www.inc.com/ss/five-guys-burgers-and-fries#2). 1. A Recipe for Success Sell a really good, juicy burger on a fresh bun.
DECA allows students to gain skills in business interactions and communication. I have been an active member of DECA for three years and have gained plentiful experience and knowledge in the field of business. Annually, there is a DECA competition held on both the local and state level. For the past three years, I have been an Indiana State Finalist and I have earned two state medals. My sophomore year, I placed eleventh out of over 130 students at the very competitive state level.
Waiting Tables for Godot Jean-Pierre Godot, the owner of an up-scale French restaurant in Boston, Massachusetts hired Diane Alemeida to work as a server. The job paid $3.15 an hour plus tips, which was enough to convince Diane to stay in Boston instead of going home for summer vacation. Godot expressed a belief in teamwork and the expectation of excellence from all members of his staff; this inspired Diane work toward these goals. Diane did begin the job by putting in the maximum effort and received multiple compliments from customers on the ability to provide prompt, accurate, and personalized service. The tips that she averaged of nearly 20% per shift punctuated these compliments.