Leadership Theory and Practice

Leadership Theory and Practice

Report Requirements:

The report is to be approximately 10 pages, with 1.5 spacing. The components of the report will include the following sections:

a) Introduction – Who is the leader you selected (job title, short description of role, company, industry, etc.) and why you selected him/her.

I interviewed Kurshid Khan the leader and owner of Simba’s Grill LTD. Kurshid is the one who established his restaurant 12 years ago. His restaurant is known for it’s authentic quality taste of East African Fusion Cuisine. This business has two locations: one in the heart of Burnaby and the other one in downtown Vancouver. Both of restaurants have the African theme to make the customers feel that they in part of Africa to enjoy the taste of African food. I chose him because I like his business I consider myself as one of his regular customers and I wanted to know in details how he is controlling his restaurant.

 

b) Interview Questions – You will create a list of question to find out about your selected leader. Ensure you ask enough about your leader to fully describe their traits, skills, and style. Also find out about their areas of strength, their career path, development plans, key learnings from being a leader, suggestions for new or emerging leaders, and anything else you feel would be relevant or you are interested in learning about.
All he questions are provided

c) Interview Transcript – Provide the leader’s responses to your questions. To stay within the page limits of the report, you may edit answers down to shorten them. However, the full interview transcript must be provided as an Appendix.
All the questions are provided
d) Analysis – Based on the interview, provide an analysis of your leader’s traits, skills and style. Using the models that have been discussed in the course and that are found in the textbook, explain what kind of leader you believe he or she is. Provide a rationale for your analysis. Be sure to cite the textbook in this section.

The book is (leadership) Theory and Practice- Sixth Edition.
By Peter G. Northhouse
Please only use chapters (2-3-4-5)

e) Conclusion – Identify three key learnings that you took away from the interview that you believe will be helpful to you as you grow and develop as a leader. Explain why you found those learnings helpful to you personally.

The interview:
1. What can you do for this company?
The thing that I am doing now is making the business grow. I also can make the business to be better, different than any other restaurant, and more exciting.
2. What experience do you have that would help you in this role?
I have a lot of experience in management, cooking, and relationship with chiefs.
3. What is your major?
I have a diploma in engineering.
4. What were your responsibilities at your current (or last) position? – What was most and least rewarding about your job?
I am the owner and leader of the restaurant and this is my only position whenever I started the business. My rewards are the business awards. These awards make me feel that I am a successful owner and leader. They also make satisfied of all the effort that I am putting in the business.
5. What can you contribute to this company?
I am giving the business all my experience and relationship with my new and existing customers.
6. Why are you the best person for the job?
I am the best person to lead and control the business because I have created and started the business by myself. I am the only one who has the whole recipes of each dish in the menu. I am the only one who is coming up with new dishes and it is hard for anyone to take my place.
7. What were your biggest accomplishments and failures in this position?
• I started the business from zero and I and grew the business to 2 locations one in Vancouver and the other in Burnaby. As I mentioned before, I have increased my revenue from $5000 to $75,000 per month. Even after closing one branch because of my wife illness, I still can make $50,000 revenue per month from one branch “The Vancouver branch”
• My failure was depending only on myself; I was the only one who controls the whole business. I didn’t train any other person to take my place. My wife helped me a lot but now she is sick and this is reason of closing the other location. She was the manager of the second branch. Even my children, no one of them is interested to run the business.

8. What major challenges and problems did you face? How did you handle them?
My major challenge was coming to Canada. I was just a new immigrant and my biggest problem was in finance. The bank refused to lend me loan to start my business. However, some of my friends helped me and my brother in Africa helped me a lot. He was the main reason of helping me to start the business.

9. What were your starting and final levels of compensation?
As I told you before I’ve started with $5,000 and now I am making $50,000 per month after closing the second location.
10. Why are you moving on?
I am moving on because I like the challenge and its my job and my income for living.
11. What is most important to a company’s success – a good product or friendly, fast service?
The most important thing to my business’s success are good food and good service
12. How do you evaluate success?
I told you before that my business is gaining awards. These awards are my success and my regular customers are also my success because they always satisfied of the dishes.
13. What is your greatest weakness?
My weakness is that I didn’t train anyone to take my place. I couldn’t convince my daughter and son to run the business with me. The reason for me to close the restaurant is that no one knows how to control it after me.
14. What is your greatest strength?
My greatest strengths are my personality and my patience.
15. How do you handle stress and pressure?
Actually I work best under stress and pressure. I feel that I am more active.
16. What motivates you?
My customers because when I see them satisfied and happy I feel that I am doing the right job. I love making people happy.
17. What do you find are the most difficult decisions to make? What do people most often criticize about you?
The most difficult decision I’ve made was closing the second location. But as I told you before my wife is sick and no one can control the work except her and me.
18. If the people who know you were asked why you should be hired, what would they say?
I think they might say I am too bossy. It is my personality; for example, I convince new customers to order some specific dishes because I know deeply that they will love it and after they finish eating they thank me for the delicious food.
19. What do you expect from your staffs?
I expect from them to be honest, to do their job perfectly because it is simple not complicated.
20. Who was your best manager and who was the worst?
My wife was the best manager because she knew all the business since establishment. When I opened the restaurant, I hired a Canadian manager. However, I found that he was stealing the money and very dishonest.
21. If you knew a manager is 100% wrong about something how would you handle it?
In wrong situation, I wait until the end of the day and then we make a conversation and I make the final decision. I have to wait until the end of the day because I can’t make the conversation in the middle of the working day and stop the work.
22. Do you prefer to work independently or on a team?
I prefer to work in team because working individually is hard. In my restaurant my staff is my team. I have staff in front and in back of the restaurant.
23. What are your salary expectations?
I just get $3000 and I am happy with it. I am not kind of person who doesn’t spend that much.
24. What are you looking for in your next job? What is important to you?
I am not looking for next job I am thinking of retirement but not now maybe after 10 or 15 years.
My aim is to build the restaurant to reach the most successful stage. I know that my restaurant is successful because of its good food and excellent service; however, I want my place to be the best.
25. What are your goals for the next five years / ten years? How do you plan to achieve those goals?
My goals for the next five years are to keep the business open and create new dishes. I will achieve my goals by doing the job properly.
26. What are the busy hours?
The restaurant is always busy on weekend (Friday, Saturday, and Sunday). The average of customers per day is 100. However, in weekdays customers come from 6-8 p.m. and the average of customers per day is 50.
27. How do you hire your staff?
I have some requirement:
• They must speak English
• They must be skilled
I only hire women in this restaurant not because I am racial I am just doing this because the restaurant is small. Hiring male and female create a chat about girlfriend or boyfriend and this is causing a delay in the work environment.

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