Restaurant Management Case Study

1099 Words3 Pages

Emile Fortin quitted his accounting job and started a restaurant in 2008. His whole family was all involved in his business and helped the restaurant keep operating and become better. Emile’s wife Gillian is in charge of everything about food. They have three sons. The oldest son Alan helped Gillian with the purchases. John did some job about cleaning. Their youngest son Robert, who was a busboy on the weekend and then started serving tables, is the one who has stayed with the restaurant work and hopes get more involved about restaurant management. Robert decided to pursue a bachelor degree in business administration after graduating from high school. During his freshman year, he started dating a young lady called Sylvia. Sylvia always helped the restaurant voluntarily …show more content…

Robert tried to use his management knowledge to solve some problems but no avail. As a result, Emile began to realize that the restaurant is no longer performing well on Saturday nights and decided to correct this situation. He asks his employees to learn from Sylvia since Sylvia’s receipts are higher on average than anyone else. Some of employees have tried to modify their behaviors to match Sylvia’s techniques, and the weekends’ total receipts have increased. However, these employees started to change their attitude toward this couple, such as shutting them out and leaving more work to them. Here, leadership is extremely important to solve this situation. Leadership is the ability to influence a group toward the achievement of a vision or set of goals. In this paper, I will discuss how leadership relates to Emile Fortin’s character. I will also discuss how other people in this case to react to their character if they maintain current course action. Then I will give suggestions about the leadership in this restaurant and explain the theory that appears to be the best one to understand the phenomenon of leadership in

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