Managing and Leading in a Restaurant

While the early clientele in the restaurant tended to be predominantly drawn from the early target market, over the course with the past four years the restaurant has gained in popularity. It now serves a various and multicultural clientele who have, according to the owner, turn out to be familiar with and interested in ethnic Middle Eastern cuisine.

Though fairly small, this restaurant has grown much since its creation. Originally a predominantly family-run business, Mr. Mubarak has begun to hire non-family members for kitchen and dining room positions. Most on the employees at the restaurant are themselves from the Middle East and are fluent in both English and Arabic. This has resulted, says Mr. Mubarak, inside a sense of community and cooperation among workers and has also affirmed the ethnic orientation in the restaurant. Mr. Mubarak characterized his establishment as a casual rather than a fine dining establishment. Mr. Mubarak mentioned that he handles this sort of functions as purchasing, staff management, kitchen oversight, bookkeeping and payroll, and interactions with suppliers and vendors. However, he includes a head cook plus a waiter who is designated as "in charge" in the front on the house.

When asked to describe his philosophy of leadership, Mr. Mubarak said that he believed that a key characteristic from the powerful leader was the potential to develop the different? In Harvard Firm Review on Leadership.

Mr. Mubarak was asked to identify which traits of a leader he regarded being most essential in his unique business. He said that he felt his finest leadership skill was his capability to use authority in a proactive manner. Based on Mr. Mubarak, retaining skilled workers from the restaurant firm is really a hard task. Quite a few waiters and cooks and other kitchen staff have a tendency to move from one position to another with frequency. However, Mr. Mubarak mentioned that his 3 cooks have been with him mainly because his company opened and that a couple of of his four waiters were working for him for ones four many years that his restaurant has been open. The two food preparers and 2 in the waiters are fairly new employees. Mr. Mubarak attributes the longevity of most of his staff to his treating them as while they had been loved ones rather than merely employees.

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