Reference no: EM13851264

Assignment-

PART A: Personal Management Plan

Scenario:

Your Personal Development Plan has been approved; you now need to incorporate this development into your daily routine so as to ensure that your development and your daily duties are both met to the required standard. Whilst ambition is admired, you work in an environment that is focussed on an appropriate work-life balance.

You are required to submit a Personal Management Plan outlining how you will balance these competing priorities. This plan will be reviewed and approved/modified at your second Development Session.

It must include:

• List of daily duties and development tasks identifying time required to complete each task

• Demonstration of how these have been prioritised

• What time management techniques you will use to achieve your task

• How you will use technology to assist you

• A timetable for four weeks showing how your time is allocated (allowing for contingency and appropriate rest periods).

PERSONAL MANAGEMENT PLAN

1. List key duties from the Team Leader Position Description; activities identified in the PersonalDevelopment Plan from Part A; and work-life balance.

2. Use prioritisation tools to prioritise your activities (refer to Prioritisation in the workbook )

3. Describe time management techniques and tools used and explain why they are appropriate.

• Include at least three (3) ways technology was used (e.g. iPad calendar used to alert user about upcoming key activities )

4. Attach a Weekly Timetable for 4 (four) weeks showing how your time is allocated (allowing for contingency and appropriate rest periods).

TIPS:

• Schedule high priority tasks and activities first.

• Your timetable will be based on the Prioritisation and Time Management strategies described above.

• Colour coding is an effective way of highlighting your timetable priorities (e.g. Most important tasks are RED)

• Include work-life balance, Personal Development needs, Team Leader regular job tasks and routines.

Assignment-

PART B: Feedback & Review

Scenario:

You have been working for a month under your new Personal Development and Management Plans. It is now time to seek feedback and review your plans. You must now complete a short report for your Management Development Mentor outlining the following:

• Feedback received from a range of sources, including direct Manager, colleagues, clients, staff

• Based on feedback, how you will develop and improve three competence areas

• Identify, assess and use a range of development opportunities to assist in the development of competence

• Join at least two networks to enhance your knowledge, skills or work relationships

• Identify new skills that will assist in your development goals and develop them.

This plan will be reviewed and approved/modified at your second Development Session.

Feedback for Team Leader of the Customer Service Centre:

Feedback has been collected froma range of sources including Customer Services Manager, colleagues, staff and customers.

Feedback has found Team Leader:

* Knowledge of relevant local council legislation needs strengthening.

* Pressure of complaints is taking its toll on relationships in your team; they are reporting decreased levels of job satisfaction.

*You have been gaining weight and feeling "flat" with low energy. Also recently forgot to send mother a birthday card and split from your longtime boyfriend who has been feeling neglected.

FEEDBACK & REVIEW REPORT

TIP: This report outline is a guide only.

Introduction

• State the purpose of the report

Feedback received

• Explain the process used to collect feedback

• Outline three key areas for improvement based on the feedback received

Preferred Learning Style

• Using the results from your VAK Self-Assessment Questionnaire, explain how your development opportunity is appropriate for your preferred learning style.

Networking

• See section in Workbook on Networking and identify two networks to join that will support your personal development needs. Explain why this network is appropriate.

Improvement Opportunities

• For each of your three key areas of improvement:

o Decide how your development need will be met (refer Development Opportunities in workbook, at least two networks are required)

o Write as SMART Goals

Conclusion

• Restate the purpose of the report and your conclusions

ASSIGNMENT-

PART C

Instructions

Using the information provided in the Shift Manager's Position Description and the Feedback Information Sheet please complete the templates provided for the:

• Development Needs Analysis and Plan

• The Personal Development Plan

Shift Manager Position Description

Overall responsibilities

To co-ordinate people, product and equipment to ensure a safe, consistent, profitable and smooth running shift. This is achieved by a thorough understanding and awareness of the operation; excellent people skills; quick and effective decision-making; and thorough planning, organising and follow up.

A Shift Manager is expected to spend 90% of their time working on the floor. In most restaurants, their role differs from that of an Assistant Manager in that they will not have additional responsibilities such as Managing Training; Scheduling; Planned Maintenance; P&L accounts to control etc.

Reports to: Designated salaried manager.

Supervises: Hourly paid employees.

Selection Criteria and Process

Before starting work on the training outlined below, the employee must attend an interview with the Operations Consultant/Franchisee. If successful, the employee must complete the following list of criteria before being registered for the Shift Managers Course.

At the point of registration, the Operations Consultant/Franchisee completes the registration document, which includes sign-off by the Operations Manager. In the case of a franchised restaurant, the Field Consultant should review the registration document with the Franchisee before it is submitted.

Training prerequisites:

• Modules 1 - 4 complete, including all shift verification sections.

• Front, Back and Production Controls completed by the General Manager (GM) within the last month.

• First Aid at Work Course

• Basic Hygiene; Electricity at Work; Basic Health & Safety Seminar

• Production Control training

• Regional Development Days for Shift Managers

Additional requirements:

• Appraisal rating of 4 or above.

• Available to work at least 2 shifts per week.

Training

• 3 day Shift Management Course.

Promotion to Assistant Manager

To be promoted to Assistant Manager, the Shift Manager must meet the standard selection criteria for a salaried position. The Shift Manager moves on to the Second Assistant Salary upon promotion. There is no requirement for them to become a Trainee Manager or to re-sit the Shift Management Course (as long as it is not more than 2 years since they attended).

The Shift Manager should attend an interview with the Operations Manager/Franchisee.

Specific duties:

Managing the restaurant

• Opens and closes shifts without supervision and follows company security, hygiene and safety procedures.

• Plans the shift using the appropriate pre-shift/shift changeover checklists.

• Executes the shift plan.

• Monitors raw and finished product quality before and throughout the shift.

• Ensures equipment is clean, safe and in good working order.

• Maintains critical standards for holding times, service speed and quality, raw and finished product quality cleanliness and sanitation.

• Ensures all food safety procedures are applied.

• Supervises delivery of raw and dry products.

• Follows up on the completion of planned maintenance tasks.

• Completes daily basic equipment checks and makes necessary time and temperature adjustments.

• Collects information and completes appropriate incident/accident report records.

• Communicates regularly with customers to obtain feedback on Customer Service.

• Effectively manages customer complaints and incidents.

• Uses frequent travel paths to maintain awareness of all areas of the restaurant throughout the shift.

• Co-ordinates people, product and resources effectively.

Leading Through People

• Positions staff effectively and allocates breaks, secondary responsibilities and to-do lists to each area of the restaurant.

• Communicates effectively with other managers and staff.

• Leads by example in all areas throughout the shift.

• Trains new employees.

• Provides ongoing coaching and corrective feedback to experienced staff and floor managers...

• Uses a combination of directive and participative leadership styles to achieve desired results.

• Motivates employees by understanding their needs.

• Builds team spirit to improve performance and productivity.

• Follows all appropriate HR policies, employment laws, security and safety procedures

• Applies observation, problem solving and decision making skills to manage the shift effectively.

• Effectively delegates and follows up to use people resources efficiently.

• Presents a professional image to customers and employees.

Managing the Business

• Controls labour, waste, cash and yields.

• Optimises impact of sales building promotions during the shift.

• Completes daily paperwork, including inventories, cash sheets, drawer counts and deposits.

• Orders food, paper and operating supplies.

Feedback Information Sheet

• Shows great management potential, however is too lenient with late and sloppy team members

• Is a great boss and understands when I sleep in after a big night out

• The restaurant is always clean and lovely when we come here to eat

• Is excellent at reconciliation the days takings and never loses a cent

• Seems reluctant to give feedback to team members who aren't pulling their weight.