SUMMARIZE THE RELEVANT POINTS OF THE ARTICLE
This article indicates many points which are related to the time management process. The list of different points derived from this article is as under
- Time management
- Work delegation
- Bad habits
- Eliminating interpreter
- Managing Restaurant
Time Management
Time management is a major point in this article. Interestingly, the entire article revolves around the time management process. The author of this article says that there are many business professionals, including managers, who are not able to depict the best time management practices. It has been revealed that the managers in the firm are less likely to learn different time management skills to manage their time in an effective and lucrative manner. In the firm, poor time management creates a direct impact on customers and business outputs. People will less time management skill may cause the inefficiency in the workplace. Time management is a process of effectively managing or organizing the time to get all tasks done on time in an organization. However, it is not as simple as it seems. Many thoughtful considerations can be carried to practice time management (Berger and Merritt).
Work Delegation
The author of the article streamlined another major point. Work delegation is an important strategy in the time management process. Most of the managers use the work delegation as a key time management trait to make the difference. The work delegation is a process of handing over the particular task to subordinate to save the time and get the work done on time effectively. It provides time for planning and thinking. The delegated person can handle the task and related decisions more sharply. Even in the decision-making process, the management can reduce the time of the decision-making process. With the perspective of different subordinates, they can learn different skills and develop themselves in the organization (Berger and Merritt).
Breaking Bad Habits
The minor point in this article is the visibility of different bad habits. For Instance, in an organization such as the restaurant, the manager may contain bad habits such as unnecessary phone calls, meetings, walkovers, and many other things. If a manager in a restaurant is a smoker and does not anticipate the time at work, he will go for smoking frequently. It seems a bad habit, and it creates a negative impact on the effective time management practices (Berger and Merritt).
Elimination of the Interrupter
The major point in this content is the elimination of the interrupter. It seems smart strategies that the author has streamlined or highlighted for restaurant managers to improve the time management practices. The most important thing for the manager in the company is to find different interrupters such as “One Moment Please” texting, phone calls, and many others. If the manager identifies these interrupters, he can regain time efficiency (Berger and Merritt).
Managing the Restaurant
Another major point is managing the restaurant. The author has used the example of a restaurant to identify barriers in the time management process. The main target is the restaurant manager who has to manage his time effectively and guide other accordingly. A restaurant manager has to make a time plan to utilize the time and get all the tasks done on time. It is not only for himself. It is all people working with or under him. According to implication and learning, the author explained that the role of time management is vital for business success and sustainability. The author navigated different people working at the restaurant manager; these restaurant managers contain different ages. Interestingly, the time management practice seems different in a different restaurant. However, the author has obtained some insights, which can be communalized (Berger and Merritt).
After obtaining insights or illustrating the main points from the article, it looks interesting to apply elements of the article to become an effective leader.
HOW COULD YOU APPLY THE ELEMENTS OF THE ARTICLE TO YOU BECOMING AN EFFECTIVE LEADER
To become a good manager, I have to apply some time management traits. For responses, I have to make the four segments. Four segments (Poor, fair, good, excellent) are to be made by me to rate the effectiveness of my time management practice. The purpose of this concept of the trait is to identify my strengths and weakness and contain the improvement. Poor category indicates no planning from the leader or manager. However, to become a good leader in a restaurant business, I have to fall in the excellent category. I will have to make effective plans along with prioritizing the tasks and scheduling. If I want to become a leader, I have to become a time planner first. The right task at the right time and the right place is an indication of a future leader, and Florence and Edward are highlighting it in the initial phase of the article.
Another element that can be applied to become a good leader is using the time management tool “to do list” (Berger and Merritt). It is a relevant technique to record daily activities and finally analyzed the accomplishments at the end of the day. At this stage, it can be applied easily. The most important thing is to make the habit of better time utilization. With the passage of the time, I will be evolved with advanced time management tools. Understanding the time and the nature of the time is the most important thing at this stage, and it is going to work on the journey to become the leader
HOW YOU FEEL ABOUT THE ARTICLE
I agree with all the points in the article. Being a restaurant manager or future leader, it is quite easy for me to derive different elements and make some remarkable time management strategies. The authors went deep in the restaurant business and analyzed the role of the restaurant manager. I feel a manager or worker, working at the bottom-line of the company, can break habits to gain the effective time management process. For example, procrastination is my big weakness when initiating any task. Interestingly, when trying to indicate how to break bad habits, the article highlights the procrastination. It looks like a complete guide on work delegation, and I do not need to prefer any other content. When entering in an organization, I can keep all these elements as a guide with me. It makes me remember all the old habits that I carried from my school to college.
Now, it is the best time to use this guide and utilize the time. Time opens ways for use. It depends on us how we perceive or understand the time. We are time, and we have to move forward with completeness. In every activity in professional and social life, I must have a rationale or meet deadlines. It is a big lesson that I learned from this article.
Work Cited
Berger, Florence and Edward A. Merritt. “Time Management for Restaurant Managers: No Time Left for You?” (n.d.): 292-317.
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