I want short summary paragraph of Case 9-B. As chief executive chef of a large,

Question

I want short summary paragraph of Case 9-B.

As chief executive chef of a large, national, themed restaurant chain, hoping to go international in the next five years, Koptra Galwal worked hard to inspire the restaurant's employees. He planned to expand the number of restaurants, improve profitability, and enhance all aspects of customer service. His active leadership style matches his big plans, but many have commented on his ability to lead from both directions. That is, he inspires people from the top down and the bottom up. Galwal's top-down style was evident in his approach to assessment of organizational decisions. His bottom-up approach showed as he recruited from the nationwide chain of restaurants to find employees willing to participate in and report on benchmarking customer service, menu items, and competitive advantages. He knew in his heart that employees working in the company's restaurants were the ones who innovated on a daily basis, as he once had while working as a chef in the back of the house. Galwal is confident working simultaneously in multiple directions, but not all of his supervisory management team was. It took awhile for everyone to adjust to information flowing in from far-flung locations and from the bottom up as well as the top down, but eventually the culture took hold in the organization. His supervisors were also encouraged to develop and implement new ideas to add to the corporate body of knowledge. He sets the direction but he believes in the process he has developed and so he lets his people run with their ideas. Galwal is also a stickler for detail. He reviewed company-wide training procedures for front of the house employees and found wide variation in the normative behaviors of multiple locations of the restaurant chain. He sought input and then designed the menu as well as the script for hosts and hostesses in his restaurants in an attempt to provide a feeling of familiarity for customers regardless of where in the country they dined. He established back-of-the-house procedures for cooks and food prep and sanitation employees based on his considerable personal experience in the food service industry. RESPONDING TO THE CASE How would you describe Koptra Galwal's leadership style? Why? Do you think these leadership styles were beneficial for this organization? Why or why not? Imagine you are a supervisor working for Koptra Galwal, how would his style influence your behavior as a leader? Is he transformative or transactional?

Explanation / Answer

Galwal is a comprehensive leader with dual management style of bottom up approach as well as top down approach to leadership. He has been employed by a restaurant and has been successful in making sure that he makes a difference to the organisation by recruiting top talent as well as inspiring the subordinates. He invests time in motivating the workforce and let them build the ideas that are innovation in principle and application and thus transform the restaurant’s operations.

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