MAYFLOWER

LONDON ROAD, SHEFFIELD

Provide the best Chinese cuisine ever !

Group 3

Jin Shan Wong

Shiau Pei Wai
Grifith Rajan
Jacky Jone Jian Wong
MANAGERIAL HIERARCHY

CEO

Top manager

Kichen Waiting / Serving Account / Finance

Department - Department - Department -
middle manager middle manager middle manager

Team leader AM Team leader PM Team leader AM Team leader PM

MANAGERIAL ROLES
CEO
 Establishing organisation vision and goals

 Forming organisation rules and regulation

 Making major decision

Managerial roles
Controlling
11%

Planning
Leading 37%
25%

Organising
29%
MANAGERIAL ROLES
Top manager
 Report to CEO

 Supervising the all the department’s manager

 Making minor decision

Managerial roles
Controlling
16%
Planning
20%

Leading
27%
Organising
37%
MANAGERIAL ROLES
Middle manager
 Report to Top Manager

 Leading and supervising own department

 Making minor decision within the department

Managerial roles
Controlling
17%
Planning
21%

Organising
Leading
28%
34%
MANAGERIAL ROLES
Front line manager / Team Leader
 Supervising the team within each department

 Leading and motivating team members

Managerial roles
Planning
13%
Controlling
21%
Organising
17%

Leading
50%
DEPARTMENT AND ACTIVITIES
Kitchen Department

 Quality control on food

 Catering and cleaning(kitchen zone)

 Ordering ingredients

Waiting and Serving Department

 Customer services control

 Serving and cleaning (dining space)

 Cashier handling

Finance department

 Budget control and maintenance expenses

 Monitor financial performance

 Approve payment and claims

COMPETITIVE ADVANTAGE
 Efficiency

a) Cost
- Order ingredients "Just in time" to minimise wastage
- Standardise the menu to save food preparation time
b) Staff training
- Provide regular training for better performance
c) Strategic location
- People = Customers
- Accessibility

 Innovation

a) Design of the restaurant

- Comfortable
b) Promotions
- Loyalty card
- Free beverages
 COMPETITIVE ADVANTAGE

Quality

a) Food
- taste good and high standard of hygiene

b) Services
- Flexibility
- excellent delivery
EVALUATION CRITERIA


Business Profit

a) Branding and reputation

b) Revenue of the business


Customers’ Feedback

a) Feedback survey questionnaire

b) Suggestion box
MANAGERIAL TASK
PLANNING

 achieving goals such as

- financial gains,
- quick and convenient service and
- customer satisfaction.
 Making of core departments to ease the work load.

 High quality food for fair price.

ORGANIZING

 Introducing team building.

MANAGERIAL TASK
 LEADING

 centralized tip system, where all the tips can be shared

among the staffs.
 incentive scheme

 CONTROLLING

 close supervision by team leader and middle managers.

 employee performance review.
ISSUE FOUND IN MANAGERIAL TASK
Planning
 Determine appropriate goals

 how to choose the proper path in achieving goals

 Excellent Resources utilization

 right person to right task

Organizing
 Recruitment of Human Resource

 Clear task definition and categorisation

 Enhance working relationship

ISSUE FOUND IN MANAGERIAL TASK
Leading
 Increase staff self-motivation

 Resolving conflicts

 Improve communication skill

 Clear direction

Controlling
 Ensure goals achievement

 Sustainable competitive advantage

SUCCESS…?

Planning