Planning And Performance Evaluation For Caramel Tart Launch In Salt And Spice Restaurant

Part A

Operational plan for the event

Planning is necessary in order to provide the authentic taste of the dessert to the customers. For this, number of tasks would be assigned to the employees by the manager. Deadline would be set for each of the tasks, so that the employees execute the tasks in an efficient and effective manner. Prior to the allocation of the tasks, managers would conduct a meeting with the stakeholder, shareholders and the agency partners regarding the need for the launch of the new menu. The identification of the need would help the managers to estimate the performance in terms of the identified and the specified objective. Along with this, plans would be chalked out regarding the raw materials required for the efficient execution of the undertaken project. The following is a plan for caramel tart to be launched in the Salt and Spice restaurant as a half day promotional stand.

Table 1: Gantt chart for the planned event in Salt and Spice restaurant

Performance of the employees needs to be evaluated by the managers in order to estimate the current performance in terms of the identified and the specified objectives. Taking the assistance of checklists, templates and performance evaluation forms helps the managers with this task. The tabular segments of the form enhance the clarity of the managers regarding the exposed performance of the staffs. The typical components of this form are the personal details of the employee; his productivity; communication style; exposure of leadership qualities and scope for personal development. This type of forms is assistance for the managers to appraise the performance exposed by the team members and encourage them to keep up the performance in future. All these aspects can be aligned with the performance of the three team members who assisted the managers in the half day promotional display of caramel tart in Salt and Spice restaurant.

Team member 1

Team member 2

Team member 3

Within the first week, the managerial meetings were completed, which enabled them to brief the team leaders about the need for including the new item in the menu in the form of sessions. As a sequential step, evaluations were conducted regarding the approaches of the employees towards the intensity of the project. This was a turning point as to initiate the project. At the initial stage, rough drafts were made by the team leaders and sent to the managers for their affirmation. Indication of green signal assisted the team leaders to make further plans about progressing with the assigned project.

List of raw materials required

The next course of action was assigning different tasks to the team members along with the deadline. This helped the managers to estimate the time of completing the project. One of the team members was entrusted with the responsibility to purchase raw materials, another was given the charge of the financial parameter and the third one was provided with the responsibility to arrange miscellaneous activities for entertaining the customers. This work break down structure initiated the task of the managers to supervise the performance of the employees. Herein lays the importance of the performance evaluation form. This evaluation helped the team members to obtain motivation, guidance and encouragement from the managers regarding the mistakes that were being made in the execution of the assigned tasks. These attributes generated an urge among the employees to expose better performance. The spontaneity exposed by the team members bestowed a place to caramel tart amidst the competitive market of Australia. Viewing it from another perspective, it brought innovation in the Salt and Spice restaurant.

Observation of the event

The planning for the event seems appropriate in terms of luring the customers with the new menu, caramel tart. This would be an innovation upon the tarts that are usually available such as the lemon tart, chocolate tart among others. Delving deep, the creamy sweetness of the dessert would add happiness into the lives of the customers especially the children, although the cream would make the customers belonging to all age groups lost into the unexplored realms of happiness.

Regarding the business issues, I adopted a calm and pleasing personality while communicating with my team members. However, when they disobeyed my orders, I lost calm and shouted on them. After some time, I realized that this destroyed the sanctity of the workplace. Therefore, I indulged in discussions with my team members for negotiating with the issues that they are encountering while executing the allocated activities.

The plans that I made for progressing with each and every activity instilled within me self-organizational skills, which I would confess was not there at the beginning of my professional career. Managing the team members enhanced my leadership skills. As a matter of specification, in spite of certain drawbacks, I did not express “bossy” attitude to the members. Instead, I attempted to sort out the issues through discussions. One day, one of the members was late to work. When I asked the reason, he said, he had sleepless night yesterday, so he overslept the day. This made me realized the hard pressure that the members were undergoing. However, the issue went to the managerial level, which compelled the member to bear with rude behaviors and scoldings. Here, the humanitarian grounds of the managerial roles and responsibilities attain a negative shade. Critically reviewing, this also nullifies the motivation and encouragement provided by the managers to the employees for exposing better performance.

Countering this, prioritization of work as compared to the personal life takes the team members much closer to their professionalism. This motive qualifies them as efficient in terms of the assigned post. Reflecting upon my performance as a manager, it gives me immense pleasure to place myself as a friend, guide rather than a boss, which has made my team members capable of handling the challenging tasks. Being a friend qualified me as easily approachable when the team members encountered any problem during the phase of executing the tasks allocated to them.

I took training of the team members regarding the ways and means by which the tasks were to be done. The interactive nature of these trainings acted as platform for the team members to clarify their initial doubts. Herein lays the appropriateness of the evaluation in terms of their understanding about the necessity of the project. After this, I took post training tests, which helps me to assess their understanding in terms of the identified and specified requirements of the project. The results of these tests proved helpful for me and the managers to evaluate and appraise the performance of the team members. Herein lays the symbolic significance of the performance evaluation form, which is an evidence of workforce management.

My role as a manager acted as an agent between the employees and the identified and the specified goals. Safe and comfortable workplace along with quality materials resulted in the partnership working by the team members. Evaluation can be perceived as agent for me in terms of making my team members aware of the mistakes that they are committing while performing the allocated duties. My maintenance of consistency in the execution of evaluation radically transformed the fate of Salt and Spice. This transformation supported me and my team members to attain professionalism, which enhanced our individuality.