Business Good Returns The Smith Restaurant

Question: Describe about the Business Good Returns for The Smith Restaurant. Answer: Introduction The Smith is a restaurant that I started as an investment in an area I was certain of making good returns. This business has been an operation for the last four month, which means that it has not fully grown into an actual business. In this cases, changes have now and then to make sure that the operational relationship between different parties within the business is achieved. I have five restaurant attendants, three cooks and another person who operates within the store and counter concurrently. Last week I encountered a conflict that was the cashier and the attendants. The issue arose after I did an audit and found that there was some missing money. The cashier blamed the attendants and vice versa also encountered. Reasons for the Conflict Since I opened the restaurant, I have not formulated a policy on how the money should be paid after the services have been delivered to the customer. Therefore, some customers could pay directly to the cashier and others decide to pay to the attendant who facilitates the service. Some decided to keep some money thus making the business make losses within that short period. This was a dilemma because I knew it was my mistake for note making it clear on how the payment should be conducted. Also, I had not implemented a payment-via-receipt system to my business (Brounstein, Bell, Smith, Isbell, 2010). How to avoid such conflict It is my responsibility as a business owner to make clear policies about my restaurant to keep the workers focused on their work. Every individual should also be informed about the job responsibilities and requirements. It is will very easy to blame an employee for breaking formulated and known policies (Dismore, Garvey, Dismore, Godsmark, 2013). How to turn the conflict into opportunity The conflict between the cashier and the service attendants gave me an insight that I have never thought about The Smith Restaurant. Therefore, it gave me an idea on how I should equip the business with sufficient rules and regulation to govern it effectively. Later, I thought of making the business more transparent by introducing a sales book, whereby the cashier would receiving the money in accordance to the sale made as indicated in the receipt. On the other side, every attendant would only be servicing the food from the kitchen and giving the customers their receipts. Procedures for dealing with campaigns The procedures for dealing with campaigns in the hospitality and restaurant industry are quite fair to both sides affected by the complaint. For instance, if a customer complaints of having paid and the cashier claims not to have received the cash, the stored receipts are confirmed against the information provided by the victim. If the receipt is not found, more clarifications will be sought from the attendant (Latimer, 2010). Therefore, every sale made need to have an equivalent to avoid dilemmas in solving related complaints between the customers and the restaurant's management (Emerson, 2009). References Brounstein, M., Bell, A., Smith, D., Isbell, C. (2010). Business communication (1st Ed.). Toronto: Wiley Pathways. Dismore, A., Garvey, M., Dismore, H., Godsmark, C. (2013). Starting and running a restaurant for dummies, UK edition (1st Ed.). Hoboken, N.J.: John Wiley Sons. Emerson, R. (2009). Business law (1st Ed.). Hauppauge, N.Y.: Barron's Educational Series. Latimer, P. (2010). Australian business law 2012 (1st Ed.). North Ryde, N.S.W.: CCH Australia.