Managerial Leadership Self-Assessment
Self-Assessment Overview I believe that, based on my results from the Myers-Briggs personality assessment and the Blake-Mouton Managerial Leadership assessment, I would thrive in the general manager’s position of a restaurant. Starting with the results of the Myers-Briggs assessment, I was placed in the ISFJ category (Introversion, Sensing, Feeling, and Judging). This category is known for being warm, gentle, pragmatic, thorough, and devoted caretakers. Hindsight is 20/20, and now I understand why I’ve always helped others, even to the point of putting others before myself. However, this type of personality would come in handy when working in the service industry.
As a restaurant general manager, I would not only be directing the staff and making sure that everything that needs to get done is accomplished, but also interacting with the …show more content…
I believe these traits would help with the behind-the-scenes work such as estimating the amount of ingredients and beverages that need to be restocked, monitoring the budget, and rectifying any discrepancies within the restaurant’s spending or profits.
Moving to the Blake-Mouton Managerial Leadership self-assessment, I categorized as a Team Leader, highly focused on both the assigned tasks and the relationships between all of the employees. This makes sense with my Myers-Briggs personality, caring about the people I work with and the relationships we share while still accomplishing the required tasks.
One of the job requirements is to direct the hiring, assignment, training, motivation, evaluation, and termination of personnel. As a Team Leader, I would do my best to place each applicant in the position that would allow them to thrive, learn more about the position and the industry, and cultivate positive relationships with the other
As a restaurant general manager, I would not only be directing the staff and making sure that everything that needs to get done is accomplished, but also interacting with the …show more content…
I believe these traits would help with the behind-the-scenes work such as estimating the amount of ingredients and beverages that need to be restocked, monitoring the budget, and rectifying any discrepancies within the restaurant’s spending or profits.
Moving to the Blake-Mouton Managerial Leadership self-assessment, I categorized as a Team Leader, highly focused on both the assigned tasks and the relationships between all of the employees. This makes sense with my Myers-Briggs personality, caring about the people I work with and the relationships we share while still accomplishing the required tasks.
One of the job requirements is to direct the hiring, assignment, training, motivation, evaluation, and termination of personnel. As a Team Leader, I would do my best to place each applicant in the position that would allow them to thrive, learn more about the position and the industry, and cultivate positive relationships with the other