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Red Lobster Executive Summary

2772 Words12 Pages

In the dynamic and highly competitive restaurant industry, the success of a company hinges on the ability to attract and retain talented individuals who align with its strategic vision and values (Boštjančič & Slana, 2018; De Bruyne & Gerritse, 2018; Meister & Willyerd, 2021). Red Lobster, a prominent casual-dining seafood restaurant chain operating over 670 locations in the US and Canada, recognizes the crucial role of its managers in executing its new business strategy and creating an inviting and positive experience for both employees and customers. However, the company has identified a need to enhance its recruitment efforts and ensure that its managers embody the passion and creativity required to advance the company's mission. As a consultant …show more content…

This involves reviewing the existing job descriptions and evaluating their alignment with Red Lobster's new strategy, vision, and values. Current restaurant managers will be interviewed to gather insights into their roles, responsibilities, and challenges they face in their positions. Additionally, observing restaurant managers in action will provide valuable information about the key tasks they perform and the specific skills necessary for success in their roles. Furthermore, feedback from various stakeholders, including customers, employees, and supervisors, will be collected to gain an understanding of their expectations and the desired qualities they seek in a restaurant manager (Boštjančič & Slana, 2018; De Bruyne & Gerritse, 2018; Fernando, 2021; Meister & Willyerd, 2021).This holistic approach ensures a thorough understanding of the restaurant manager position and serves as the foundation for developing job descriptions that reflect Red Lobster's mission, and creates an environment conducive to motivation and customer …show more content…

• Collaborate with kitchen staff to ensure efficient food preparation and timely delivery of high-quality dishes to customers. • Resolve customer complaints and address operational challenges promptly and effectively. • Analyze sales and operational data to identify trends, develop strategies, and implement improvements to enhance overall performance. Decision-Making Requirements • Make decisions regarding staff scheduling, ensuring optimal staffing levels to meet customer demand while controlling labor costs. • Handle customer service issues and resolve conflicts to maintain customer satisfaction. • Manage inventory levels and purchasing decisions to ensure availability of ingredients and supplies while minimizing waste and cost. • Refer complex or strategic decisions to higher-level management, seeking guidance and support when necessary. Relationships and Roles: Supervisory Position: • Manage and mentor a team of restaurant staff, including servers, hosts/hostesses, and kitchen personnel. • Collaborate with kitchen staff, suppliers, and vendors to ensure smooth operations and maintain high-quality

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