My interview is with a manager of a restaurant, the restaurant can have as many as 75 customers, and staff of 14. The restaurant served your everyday American food. The person whom I interviewed started as an assistant manager at the young age of 27. He has been a manager for the restaurant for the past 7 years. I considered him a Functional Manager because of the definition in the book, i.e. He supervises the work of employees whom engages in different specialties, such as waiters/waitress, kitchen help, accounting, and quality control.But in the same realm he is considered a General Manager because he oversees the operations, helps in solving problems, spotting problems before they occur and insuring the safety of all employees and customers.He decided to become a manager because he felt that he could motivate people, and help them realize their potential. He decided to become a restaurant manager because he enjoyed being around food and that type of fast pace environment. When interviewing this person it became very evident that he is an effective manger because he possesses many key managerial skills. He is technically efficient because, he had the ability to prepare a budget, lay out a production schedule i.e. food preparations, menu for the day's events, and was able to use a computer. He definitely had to have Interpersonal Skill in order to work effectively as a team member.He stated the best approach for managing this type of business was the behavioral approach because you had to understand the psychological makeup of many different types of people, you have to manage all different type of people within your staff and the public.He feels that cultural diversity in this type of business is a must because you have to respect each and every person that may come into your establishment. Cultural diversity is very important when it comes to hiring people who may have to be off from work on a special day because of religious rea...
