The Way Forward

A restaurant’s run is determined by the employees’ relationship with their managers as they
are required to serve and directly interact with customers. The relationship is determined by
the satisfaction level the employees show for their managers. The managers should always
keep checking the hospitality their employees provide.
 Employees must be empowered skills to solve problems
 The restaurant should keep a healthy number of employees to avoid overload on staffs
 The managers are passive and constructive as the employees have a sense of loyalty
whereas they should be active and constructive so that the employees can have voice
for constructive criticisms
The Way Forward
The organizations growth and competitiveness depend upon the organizations ability to
understand, derive inferences from the traits the employees possess and act on taking
corrective actions for the overall betterment and as the way forward the mentioned should be
considered.
 Leading well: For an organization it is important that a manager is aware of self and
how individual preferences are influencing the culture in which the employees operate
as making a wrong decision would have adverse impacts on the overall community
and hence has to be thread carefully.
 Leadership development: It is important for the restaurant to develop their managers
enabling them to better understand themselves to focus attention, drawing energy
within, the way they process information, the way they make decisions and the way
they handle stress effectively. It is required of current and future managers to develop
self-understanding, self-reflection, recognition and understanding of others’
behavioural traits and applying those skills in their managerial activities.
 Motivating employees: The restaurants seasoned managers understands that
motivating all employees is not possible using a single scheme or methodology
because an approach which works with one employee will backfire with other
employee hence any single method cannot be taken as granted. The information about
the personality trait of an employee can provide insights on the way the restaurant can
manage and motivate its employees. some team members might be a person who
needs logical and straightforward reasons for what is asked of them to do, these
people may perform best on their own with no or minimal feedback. An employee
who is of a contrasting personality, might want or need to have a constant positive
feedback, recognition and appreciation from the management for optimal
performance.
 Facilitating communication: The management and the manager in general know that
their hardest and biggest challenges aren’t necessarily or always budgetary or
technical but is about the employee’s personalities and behavioural traits. If the
members of the team know their own character and the personality type, and that of
the other co-workers or employees, they will better understand the best and optimal
ways to communicate with each other and would be able to collaborate better. This
 will enable the management to have an easier and smooth communicating channel
with members team and will enable everyone to their optimal potential.
 Assembling teams: Understanding the personality traits of the employee will result in
proper bucketing of the employees which depicts the exact likes of the team, the areas
of interest where they would like to work and with whom the members are likely to
collaborate most efficiently and effectively. Once this segmentation is done it
becomes easier for the management to put together a optimal team making sure that
there won’t be any types of clashes between personality types and the team collective
strengths and weaknesses complement each another efficiently.
The above structured process if followed by the restaurant would enable it to retain its
customers and would also help in improving customer satisfaction which will positively
impact on its brand image and market growth.
Conclusion
Hospitality of any restaurant can be considered as the key factor for its long run as it is a type
of service provided to customers in which employees interact with customers on a personal
level. Employees at Padam Thal, a restaurant in Udaipur serving Rajasthani cuisines in
traditional style, are supportive of each other and always follow their managers but at the
same time they are overloaded because of shortage in workforce and are loyal to their
managers. The managers should always keep on motivating their employees, facilitating
communication regularly to abdicate the feeling of loyalty and try bringing creative
criticisms.