T6 Final Paper.docx - Team#2 T6 Final Paper Team members...

This preview shows 1 out of 4 pages.

Team #2 T6 Final Paper Team members: Catherine Chen Daniel Fehl Richard Kruse Xiaoxian Yang Guanyu Zhu
Image of page 1

Subscribe to view the full document.

Part 1 Company Access Stage Left Steak is a modernized steakhouse in the downtown theatre district of New Brunswick. The menu features items such as a porterhouse, steak, foie gras, Valrhona molten chocolate cake, and so much more. The menu is a little pricey, but it is well worth the money due to the quality of the food. Our primary contact at the restaurant is Julie Blauvelt who is a maître d at Stage Left Steak. Julie can be reached at 732-828-4444. Between Front of House and Back of House, the restaurant is staffed by 45 people. For this assignment, we are only going to focus on the front of house workers, which there are 33. They are made up of maître d’s, captains, Sr. Waiters, Waiters, Back waiters, Sr. Bussers, Jr. Bussers, and Hosts. The restaurant is a pool house, so each level has more authority than the last. Stage Left Steak opened its doors 25 years ago in 1992, by two Rutgers graduates. They also began another restaurant right above it named Catherine Lombardi. Stage left Steak has been through two name changes, recessions, and so much more. It is located at 5 Livingston Avenue in New Brunswick, New Jersey. Its location is perfect due to it being in a very central area of New Brunswick, and very close to all the theaters. Part 2 Output Problem Based on our initial interview with Julie Blauvelt, we learned that Stage Left Steak sometimes experiences a problem with turning tables away because of inadequate staffing. This results in a loss of revenue, leading to the FOH making less money. Moreover, in the future, they have to schedule more people to work on busier nights. This then causes employees to get frustrated that they are not being compensated enough for the work they do, and maître d’s and owners mad at the employees because they have to turn tables away.
Image of page 2
This problem ripples through the whole restaurant and causes a lot of issues among all employees. From a neutral view, it seems as if this problem arises because the staff isn’t trained as much as they should be. They just get thrown into unfamiliar situations, and if one thing goes wrong, it keeps spiraling down. It even sometimes creates hostility between employees because people get so aggravated. So, our team has decided to look at both sides of the arguments to gain a better understanding. From the maître d’s, captains, and owners point of view, the reason this problem happens is that people do not move quickly enough. They believe that if everyone is working at a certain speed, everything will get done in a timely fashion. In our initial meeting, Julie said that employees would sometimes go on their phones or just not be doing their job 100%. When they get distracted, it makes them less productive which leads up to this problem. Another thing that they think causes this is that some employees do not care as much as they should. They view it just as a way to make money and do not care about anything. In a restaurant this kind of attitude needs to be eliminated, so we agree with the managers’ perspective here.
Image of page 3

Subscribe to view the full document.

Image of page 4
You've reached the end of this preview.
  • Fall '14
  • sharma
  • Stage Left

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern