As a restaurant general manager, I would not only be directing the staff and making sure that everything that needs to get done is accomplished, but also interacting with the …show more content…
I believe these traits would help with the behind-the-scenes work such as estimating the amount of ingredients and beverages that need to be restocked, monitoring the budget, and rectifying any discrepancies within the restaurant’s spending or profits.
Moving to the Blake-Mouton Managerial Leadership self-assessment, I categorized as a Team Leader, highly focused on both the assigned tasks and the relationships between all of the employees. This makes sense with my Myers-Briggs personality, caring about the people I work with and the relationships we share while still accomplishing the required tasks.
One of the job requirements is to direct the hiring, assignment, training, motivation, evaluation, and termination of personnel. As a Team Leader, I would do my best to place each applicant in the position that would allow them to thrive, learn more about the position and the industry, and cultivate positive relationships with the other