After I graduate, my intention is to become an Industrial/Organizational Psychologist in a company setting, providing psychological and research methods to improve the overall work environment.
Question 1.(Situational)
How would you handle, a new restaurant business with low sales, frequent employees who call out and do not meet their work requirements, and daily complains on food and quality of service?
In a situation like this, you can see that discipline and training is lacking in several areas. I will first create a plan on ways to solve the issues. Then I will approach management and have them approve a meeting between them and all of the employees to discuss the potential solutions for these problems. In the meeting, I will first …show more content…
( Experienced-Based)
Describe a time in your life where you faced stress and pressure from a given situation. What was going on and how did you handle it?
A time in my life where I experienced stress and pressure was a night when I was managing at the restaurant I currently work at and I was mentioned that higher authorities from corporate where visiting us the next morning. This meant that the restaurant needed to be perfect by the end of my shift which was midnight. The walls needed to be scrubbed, as well as the floors, the windows needed to be wiped down, the silver walls needed to be cleaned down, all the day dots in the restaurant needed to be changed on top of my regular management work which was pulling out meats and breads and making sure everything was on the right temperature and much more while at the same time making sure all guest where satisfied for the night. There was plenty to do on top of needing to be at school the next morning by 9 am. My plan for the night was to become organized and to make a list of everything I had to complete and place the list on a visible area where me and my co-workers could visibly notice it. I began this list by completing the easiest tasks and assigning tasks to my co-workers to complete for the night. Each person had one to two tasks assigned to them and we each worked together to complete the tasks. With this method, the work load became facilitated on me and on the team and it was performed adequately and promptly. That night happened to be my second week managing and according to my general manager, the restaurant was complemented on for its improvements the next
Question 1.(Situational)
How would you handle, a new restaurant business with low sales, frequent employees who call out and do not meet their work requirements, and daily complains on food and quality of service?
In a situation like this, you can see that discipline and training is lacking in several areas. I will first create a plan on ways to solve the issues. Then I will approach management and have them approve a meeting between them and all of the employees to discuss the potential solutions for these problems. In the meeting, I will first …show more content…
( Experienced-Based)
Describe a time in your life where you faced stress and pressure from a given situation. What was going on and how did you handle it?
A time in my life where I experienced stress and pressure was a night when I was managing at the restaurant I currently work at and I was mentioned that higher authorities from corporate where visiting us the next morning. This meant that the restaurant needed to be perfect by the end of my shift which was midnight. The walls needed to be scrubbed, as well as the floors, the windows needed to be wiped down, the silver walls needed to be cleaned down, all the day dots in the restaurant needed to be changed on top of my regular management work which was pulling out meats and breads and making sure everything was on the right temperature and much more while at the same time making sure all guest where satisfied for the night. There was plenty to do on top of needing to be at school the next morning by 9 am. My plan for the night was to become organized and to make a list of everything I had to complete and place the list on a visible area where me and my co-workers could visibly notice it. I began this list by completing the easiest tasks and assigning tasks to my co-workers to complete for the night. Each person had one to two tasks assigned to them and we each worked together to complete the tasks. With this method, the work load became facilitated on me and on the team and it was performed adequately and promptly. That night happened to be my second week managing and according to my general manager, the restaurant was complemented on for its improvements the next