This will be of importance for the restaurant towards getting long-term sustainability and competitive advantage in the current highly competitive environment restaurant industry. In a nutshell, this essay intends to portray the importance of management structure and role of mangers within a small company in the hospitality industry. Each of the team members within the workplace of the restaurant has their own roles and responsibilities. The team members were bestowed with the different roles, i. T as a managing director, A as a human resource manager and M as a financial manager. With each of the mentioned designations, there are certain specific roles and responsibilities which must be apparently discussed (Plunkett & et. Notably, T who is bestowed with the designation of assistant manager will have the responsibilities to supervise and control each and every aspects of the business from top level of lower level. The designation of T is considered to be the highest in the restaurant business. T must ensure proper execution of the policies of the business in practical scenario (Institute of Directors, 2014; Kloppenburg, 2011). As a managing director, T will be directly or indirectly responsible for the collective performance of the business or the overall team. T will also be held responsible for the growth of the business. The Developing Manager - Analyse principles and Practices of Management Behavior in the Restaurant Business.
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