The Pros And Cons Of Motivation In A Workplace

Restaurant workers are divided into two groups. “Front of House” workers and “back of the house” workers (Foodispower, 2014). The “Front of House” workers are the one that works with the customers. They’re the one that interacts with them and puts an image to the name of the restaurant. Meanwhile, “back of the house” workers are the ones that works behind the scene including the chefs and kitchen hand. It doesn’t matter what group you work at, working in a restaurant is fast-paced, stressful, repetitive, and physically challenging. Working overtime is also common. That’s why managers are responsible for the motivation of their staff. With all the cons of working in a restaurant, the manager should be able to still show their staff the benefits

“As an example, consider a Formula One racing car. Lots of research has gone into it and it’s a very fast, very clever car. But if the driver’s team do not put fuel into it, it will not go anywhere” (MOTIVATION: Single focus., para. 6, 2011). Different employees need different fuel, and in this case, employee’s fuel is motivation. That means different employees need different motivation, there is no one way of approach to motivating your staff. Motivation keeps the staff going, making them do their job on the top of their capabilities, and it’s the manager’s job to find out what motivates their staff. “Companies implement training for the line managers in how to deliver honest feedback support, their teams are much more likely to be motivated” (Eyre, para. 5, 2011). Honest feed backs, not only from the managers but especially from their customers, is a big factor for staff motivation. A simple “good job” or “keep up the good work” from a manager makes a lot of difference. It makes the staff feel good about themselves giving them more motivation to keep up their good work. That’s why feedback forms are important. Managers should also consider that there are always barriers to overcome when motivating their

The more you are able to provide what they want, the more you should expect what you really want, namely: productivity, quality, and service”. These are the things that a manager should consider. With all the aspects that a restaurant manager needs to consider, what does a restaurant manager do to keep their staff motivated? The objective of this research is to answer this question and to give idea to potential/or present restaurant managers on how to motivate their staff effectively. This research will include ways and theories on how to motivate staff. This would be helpful for them as they can train their staff to be motivated. Not only train their staff but also train themselves on how to motivate their staff. As a result, managers, owners, employees, and also customers could benefit from this paper in the long term run and also as part of this research, 4 restaurant managers were interviewed to gather more information and to see their own perspectives about this certain topic. These 4 managers were asked the same questions and in these research, their answers are to be compared to one another and to previous researches about this