b Give one of your team members a Team effectiveness survey to complete and

B give one of your team members a team effectiveness

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b) Give one of your team members a “Team effectiveness survey” to complete and upload it with your submission (Use Appendix 15). c) Write three (3) paragraph brief reflection on your effectiveness as a team leader. Paragraph one should include the things you could have done better. Paragraph two should give examples of how you believe your contribution to the work team served as a role model for your team members. Paragraph three should include strategies for improving your effectiveness as a team leader.
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Appendix 1 – Case study: Mustang Sally Steakhouse The following document is an excerpt from Mustang Sally Steakhouse’s business plan. Mustang Sally Steakhouse Business Plan Objectives Mustang Sally Steakhouse’s objectives for the first three years of operation include: Growing one new restaurant per year for the first three years of operation. Keeping food cost under 30% of revenue. Keeping employee labour cost between 10–15% of revenue. Averaging sales in each location between 4–5 million dollars per year. Maintaining strict controls on costs and operations by hiring a managing partner/proprietor for each location and utilising automated computer/internet control. Mission Mustang Sally Steakhouse will strive to be the leading buffet restaurant in the local marketplace. We want our guests to have the ultimate dining experience when visiting Mustang Sally’s Steakhouse. Not only will our guests receive a great meal, they will also experience an exciting atmosphere every time they enter the restaurant. We will be doing unique things (such as serving all-you-can-eat choice grass-fed sirloin steaks which are grilled on the spot by out barbecue chefs) that will set us apart from the competition. We will ensure that the dining experience is as pleasing to the senses as it is to the palate. Our focus will be serving quality food at great value. We will feature a large selection of freshly prepared food, mostly in full view of our guests. We will feature over 100 items daily that are full of flavour and come from a range of different cuisines from around the world. Customer satisfaction is our number one priority. We will strive to satisfy even the most demanding customers and food critics. We aim to be the first choice for adults and children, families and couples, friends and colleagues. We will also be in the ideal location to hold corporate functions, conferences, and business meetings. We will value our staff as our number one resource. We will promote a happy and safe working environment. We will reward our employees for their contributions and they will reap the benefits of our success. We will combine delightful dishes, a fun atmosphere, and
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friendly personnel to create a complete and unique restaurant encounter to reach our goal of over-all value in the dining/entertainment experience.
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