You are working as assistant manager in a restaurant where a new manager has jus

Question

You are working as assistant manager in a restaurant where a new manager has just been hired away from a very popular and successful competing restaurant chain. The new guy is bright and energetic and eager to bring some of what he learned in his prior job to his new role. More specifically, he wants to overhaul they way your hosts and servers interact with diners. He is particularly interested in a team approach (whoever is available brings ready food to a table regardless of who took the order) and is encouraging more proactive exchanges with diners. For example, he wants servers to make recommendations and encourage diners to try various specialty items on menu. The recommended approach is not forceful or aggressive, but is a reasonable way of ensuring that guests are given every opportunity to sample some of the best food and drink and to help create a more memorable dining experience. You really like the new approach and think it can lead to higher store performance and utlimately translate into better bonuses and merit increases for the staff. But you know there will be resistance.  
What problems do you anticipate? What can be done to reduce the resistance to change and make this a successful change?

Explanation / Answer

1. ANY CHANGE IS BOUND TO BRING IN RESISTANCE. IT IS INEVITABLE. 2. STAFF WILL HAVE TO BE TAKEN INTO CONFIDENCE AND TRUST BUILDING WILL HAVE TO BE DONE. 3. STAFF WILL HAVE TO BE GIVEN PROPER TRAINING. INTRODUCTION OF NEW MANAGER WITH PROPER ASPECTS WILL HAVE TO BE A PRIME ACTIVITY OF YOU AS ASSISTANT MANAGER (YOU ARE OLD IN THAT PLACE) AS YOU KNOW THE NITTY GRITTIES OF THE BUSINESS THERE. 4. AS ANY NEW CHANGE CAN BE ONLY BROUGHT IN BY CONFIDENCE BUILDING & TRUST BUILDING YOU AS AN ASST MGR WILL HAVE GREAT RESPONSIBILITY ON YOUR SHOULDERS. 5. THIS IS A HUMAN PSYCHOLOGICAL ISSUE OF CHANGE MANAGEMENT. IT WILL HAVE TO BE DEALT WITH DUE CARE, CONSIDERATION, AND CONFIDENCE. THATS THE REAL SKILL OF YOURS AS A MANAGER.

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