barry and communication barrier

BARRY AND COMMUNICATION BARRIERS
INTRODUCTION
Barry is a young and energetic person who works as a supervisor and manager at a casual restaurant. Barry is a certified trainer and he is good at his work. His responsibility is to deal with staffs in the back of the house. He trains his employees about food safety basics i.e hygiene maintenance, personal hygiene, temperature maintenance of food. The employees working at this particular restaurant are of age range from 16 to 55 years old. Apart from age group staff is oriented from diverse workforce and to many English is not a common language.
Barry’s restaurant is doing good business, as service is uptight and no of staff are increasing every now and then. Most of the new staff receives on the job training and food hygiene and sanitation. Even after maintaining through training and personally supervising staff mishandling of food occurs. Staffs are not disciplined towards food safety and are not following strict food safety habits which are of prime importance.
Analysis of the case
The effort made by Barry to maintain food safety is not in coherence with that of his staff. Barry tried his best to keep up with food safety issues. Staffs are careless about practicing food safety. Sometime uncooked meats are laid simply in the tray. This kind of work behavior followed by staffs frustrates Barry. A simple mistake leads to food safety outbreak which would put them out of business.

Barry’s communication barriers and challenge
The wide gap of age gap of the employees creates some problem in maintaining work environment. A conflict is to occur while decision agreement has to made between a 16 year and 55 year old. Another barrier would be the diversified workforce. It is difficult to explain a staff when they don’t speak a common tongue.
What Barry is saying is not being implemented by their employees. Some of the staffs are having a block mind. According to this theory people having block mind only consider limited information. Concentrating on one character and believing that it is the whole. The staff are not grasping fully to what Barry has to say time and again. They simply do a part of many things they are asked to do. Work ethics is not maintained.
Need for standard operating procedures
Restaurant businesses rely on food safety. Food hygiene is important for personal health as well as restaurant reputation. More training is to occur. Barry needs to communicate with his manager or in this case his owner about investment that can be allocated for trainings, providing materials regarding safety. Proper management and division of staff ,e.g. communication flows better if young staffs are put together and older one at one place; younger ones are more fit for heavy work or work that requires more energy. Similarly if staffs from china at one place and from India at one place. These are the small details that go into creating huge difference in proper work flow.

Use of effective communication as a motivator
Barry needs to coach his employees very often. When the going is slow and ineffective he need to stir things little to energize his employee. He needs to issue call to action. Follow that each and every staff is doing as they are assigned if an error occurs finding out who is responsible. Emphasizing that everyone needs to communicate properly. Employees need to foster communication peer to peer. Food safety is the main issue in this restaurant so Barry has to be consistent in talking motivating his employees regarding this very issue .
CONCLUSION
From Barry’s part he has made his effort but it seems it is not making full impact. He needs to coach his staff more often. This is where leadership communication plays vital role. His people have the necessary tool and resources, should have Barry’s personal involvement. Barry should provide more feedback, guide and supervise his staff every now and then. These efforts can be adopted by Barry to make an effective communication within workforce. The management or the owner needs to play his part well, investing more on training staffs on a regular basis rather than on the job training. Another good approach would be employing less but trained and skilled worker.