Browsing by Subject "Esimiestyö"

There is currently a lively public debate about change in working life and future skills needs. When working life changes, it is important that knowledge and leadership should also change. The aim of my thesis was to examine changes in work and skills in the restaurant industry from the perspective of the restaurant manager. The goal was to describe and add to the understanding of the restaurant manager's work and role through their experience and vision. Knowledge management is an integral part of the competence, which is part of the work of the restaurant manager. The thesis examines what knowledge management means for supervisors and how competence development is reflected in work and practice. The theoretical framework of the thesis is made up of literature related to knowledge, leadership, competence management and managerial work, as well as a brief overview of the nature of the hospitality industry and the future. The empirical part of the thesis was carried out with semi-structured theme interviews and the results were analyzed by theory-driven content analysis. The data was collected between May 2018 and December 2018. Ten restaurant managers working at Fazer Food Service were interviewed in the study. As a result of the study, it became clear that the work of a restaurant manager in that organization was interdimensional and consisted of many different tasks and roles. It was important for the restaurant managers to act as superiors and to encourage their staff. Interaction with staff, customers, supervisor and colleagues was important. Knowledge management was one of the tasks that was performed as part of daily management. As a future challenge, restaurant managers saw problems with the availability of skilled labor. The availability and commitment of the workforce can be influenced by good leadership, competence development and employee appreciation. The study found that leadership should change in a more human-oriented direction.