This project investigates the influence employee turnover and Management Style had on Manson restaurant from a business outlook.

Henry Richardson
Oxford Brookes University
Ruskin College
14richhe@ruskin.ac.uk
Table of Contents
Introduction 3
Background 4
Evaluation 6
Conclusion 7
Appendix 9
References 10

Introduction

I worked in London for 12 months at Manson Restaurant, which was a fine dining restaurant. I was running the front of house bar during the opening hours of Manson that was a busy West London Restaurant. I took a keen interest in the business, financial planning and strategy while I was assistant manager. I was accountable for all bar staff, daily targets costs, stock, and general up keep with attention to health and safety. I feel that having been the assistant manager; this has placed me in a beneficial stance when talking on behalf of the business, and gathering problems from the staff and how the restaurant was run. I worked there for 12 months and by the end I was one of the longest lasting members of staff by two months.

Staff turnover is one of the problems that are going to be discussed in this project. From working at the restaurant for a year I could see that employees where coming and going far too often. In the restaurant industry, high turnover rates remain an everyday battle. The financial impact cuts deep into budgets and lowered employee morale is often an unavoidable result (Raya, 2013).

Whilst working at Manson I had three seniors’ mangers. Each manger I could see they all had their own management styles. Management style is the manner in which an organization manages its employees and their work activities and will vary depending upon factors such as the characteristics of employees, the work activities engaged in and the culture of the organization (Grimsley, 2010).
Background

My intention for