2.0 overview of the butter restaurant parramatta and internship placement
Executive Summary
Table of Contents
2.1 Organisational Background 3
2.2 Roles and Achievements during Internship Placement 5
1.0 Introduction
2.0 Overview of The Butter Restaurant Parramatta And Internship Placement
2.1 Organizational Background
Butter was opened by four friends, Julian Malone, Mow, Joana. They are native Australian and are school friends and now business partners. Julian is the executive chef and awarded as Australian youngest chef of the year 2015, Malone looks after finance and Joana looks at the entire management of the restaurant. They first open the restaurant at Glebe point rd. Glebe NSW 2037, named as Thievery. Thievery is focused on modern Middle Eastern foods and become head office for butter. In 2016 they open ‘Butter’ at surry hill. Butter was introduced to the world’s first Hybrid Sneaker and clothing retail, fried chicken and burger and champagne bar along with hip hop bits that replicate American style fried chicken restaurant. Describing Surry hill Butter, a small place 40 covers only inside dining available, the display bar is corresponding to the main entrance gate, light is a bit low and hip-hop beats are playing all the time. After two years of the grand success of Butter Surry hill, late 2018 Butter was opened at paramatta. It has a capacity of 70 covers with inside and outside dining area. The restaurant is divided into two stairs upper is for retail items along with changing room, storage and mini manager cabin and the basement is designed as a service area, kitchen and bar. Comparing to Surry hill Butter the Parramatta is the bigger one and has an expanded the menu. The Butter Parramatta is located on shop 03, 140 Marsden Street, Parramatta, NSW 2150, the basement of ‘V’ by Crown group. Guzman y Gomez (Mexican restaurant), Kumiho (Korean), Umayo (Japanese) and fine dining restaurant “BOYATI” are the nearest competitor who is different from each other and focus on separate age groups. Only Butter is such a restaurant serves fried chicken and burger in its nearest location (Butter, 1997).
The location of this restaurant has been done according to strategic planning as this location is one of the popular locations known for the stylish cultural and café scene. This place is also known for the trendy pubs, wine bars and galleries which can be seen surrounded around the Surry Hills Library, the restaurant is also the near markets which lure the shoppers for the food and antique goods (Butter, 1997).
2.2 Roles and Achievements during Internship Placement
The most valuable learning experience would be the opportunity to interact with the customer and collecting their feedback so that it can be reviewed later for the improvement, it was a really nice experience talking to the client directly which help me to understand the needs and the demand of the customer. Butter Restaurant has helped me to enhance my customer relationship skills, apart from that I have learned how to manage my emotions, understanding someone's else emotions, quick decision making, booking the table for the special events. I had marked myself moderate in a certain parameter such as information literacy and logical thinking etc. As I believe I have these skills but still it can be improved, overall, I would rate myself as 8.50 out of 10 as I believe I am equipped with good qualities but at the same time I can improve myself in certain areas
My internship was an excellent experience for me as I believe, I have learned so much in the short. I have rated myself quite well in certain parameters such as the ability to learn new things, technical skills, overall grooming, in-depth knowledge about the industry, and the impact of environment and punctuality, as I believe I am equipped with these skills (Ruetzler et al., 2014). Work Integrated learning was very beneficial for my journey. There is not much that I would like to recommend the only suggestion that I want to give is that they can have created a tutorial for the students so that their confusion can be cleared out with the help of these tutorials.
3.0 Professional Impact of the Placement and Integrating University Studies with the Workplace
3.1 Management Skills and Qualities Required in the Hospitality Industry
3.2 Key Workplace Issues Facing Butter Restaurant
In the butter restaurant they had extremely versatile and talented team and supervisor, which have helped me so much to refine myself in my weak areas, but there were some issues which I had faced during my internship, one of them was to upgrade the performance of those employees who were not performing even though I was conducting the personal meetings and counseling sessions, I was not able to pull up there socks the reasons behind was that they were not at all cooperative and flexible enough to change, it was a quite challenging situation for me to handle such type of people who are not ready to improve and are rigid with their behavior, it was really quite difficult for me to handle this type of situation, another challenge which I have faced during managing the team was that team members were biased with each other's and they had some personal grudge with each other which was not only affecting the team spirit and the team work, it was also creating a barrier for me as people were not ready to work together which create a huge problem for me as a supervisor. As it is very vital to have team coordination and team support to fulfill the organizational goal and also for achieving customer satisfaction.
As a supervisor, there are many challenges which arise with the team and how you tackle them is also one of the challenges as it is there duty to create a safe and peace environment not only for the customers but also for the employees, as some of the recent studies says that employee satisfaction has a direct impact on the customer satisfaction and there also one of the most important assets of the organization, that is why it is very vital to keep them happy, then only the organization can achieve its goal
3.3 Recommended Solutions
4.0 Conclusion
References
Butter. (1997). Contact. [online] Available at: https://buttersydney.com.au/pages/contact [Accessed 4 Jan. 2020].
D’annunzio-Green, Norma 2018, ‘Conclusion: is talent management a strategic priority in the hospitality sector?’, Worldwide Hospitality and Tourism Themes, vol. 10, no. 1, pp. 117–123.
Nelson, A. and Dopson, L. (2001). Future of Hotel Education: Required Skills and Knowledge for Graduates of U.S. Hospitality Programs Beyond the Year 2000 - Part One. Journal of Hospitality & Tourism Education, 13(5), pp.58-67.
Ruetzler, Tanya, Baker, William, Reynolds, Dennis, Taylor, Jim & Allen, Brian 2014, ‘Perceptions of technical skills required for successful management in the hospitality industry—An exploratory study using conjoint analysis’, International Journal of Hospitality Management, vol. 39, pp. 157–164.