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Manager Shadowing Checklist

Brytani Hoefle is the Food Service Manager at SSM St. Joseph – Lake St. Louis. The manager shadowing checklist revealed that Brytani's management style is laissez-faire, as she does her job but does not actively guide staff or address issues. This style does not resonate with the student, as staff were on phones during work and sanitation practices needed improvement. Brytani communicates respectfully but as a peer rather than a leader; more guidance was needed. Shadowing Brytani provided insight into how an active, democratic leadership style could better address sanitation issues and staff behavior.

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677 views4 pages

Manager Shadowing Checklist

Brytani Hoefle is the Food Service Manager at SSM St. Joseph – Lake St. Louis. The manager shadowing checklist revealed that Brytani's management style is laissez-faire, as she does her job but does not actively guide staff or address issues. This style does not resonate with the student, as staff were on phones during work and sanitation practices needed improvement. Brytani communicates respectfully but as a peer rather than a leader; more guidance was needed. Shadowing Brytani provided insight into how an active, democratic leadership style could better address sanitation issues and staff behavior.

Uploaded by

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Fontbonne University ISPP

Manager Shadowing Checklist


Instructions: Complete the checklist below while shadowing each manager and/or supervisor at
your site, then respond to the reflection questions.
Manager Shadowing Checklist
Site: SSM St. Joseph Lake St. Louis

Manager / supervisor Brytani Hoefle


name:

Manager / supervisor Food Service Manager


job title:
Area/Topic Did you observe management involvement in any of the following
activities?
Yes No Describe what you observed.
Kitchen Safety
Check fire X
extinguishers
Maintain aisles/exits X

Knife handling X Leaving knives out was a big problem at this site,
so we did a lot of talking with staff about it.
Wet floors X There was a leak in the cleaning supply closet,
which they had to fix for the health inspector.
Proper lifting X Proper lifting was discussed at the huddle.

Trip hazards X Keeping boxes off the floor was discussed at


huddle.
Proper footwear X A new employee wore shoes that were not slip
resistant, so he was given slip resistant covers for
his shoes.
Other

HACCP

Checking X The temperature logs needed to be checked because


temperature logs staff were not taking temps of the food often times
and just filling in the temperatures at a later time.
Proper receiving X

Proper thawing X

Cross-contamination X

Proper glove usage X


Fontbonne University ISPP
Manager Shadowing Checklist
Proper storage X We had to rearrage the cooks drawers because raw
shrimp was above the spinach and other ready to
eat items.
Proper cooling X

Proper service of X
food
Other
Human Resources
Effective X
communication
Monitoring policies X
and procedures
Orientation or X
training
Employee coaching X
or counseling
Scheduling issues X Brytani is in charge of making the schedule, so she
dealt with a lot of scheduling issues.
Recriting/ X
Interviewing/hiring

Payroll X

Other

Purchasing
Inventory X

Ordering X

Processing invoices X
for payment
Receiving X

Storage X

Other

Food Production
Menu planning X

Catering planning X

Special day in caf X


planning
Fontbonne University ISPP
Manager Shadowing Checklist
Monitor hot X
production
Monitor cold X
production
Monitor line set up X Brytani helped with the patient tray line in her
down time.
Other
Budget/Financial
Cash handling X
procedures
Cashier audit X

Weekly financial X
reporting
Tracking of X
free/reduced meals
Other

Meetings
Supervisor (e.g. X
client, principal,
superintendent, etc.)
Customers (e.g. X
Wellness
Committees, PTOs,
focus groups, etc.
Vendors X

Other (please
describe)

Reflection questions:

1. What is this persons management style (i.e. democratic, autocratic, laissez-faire, etc.?) How do
you know?
a. Does this style resonate with you? Why/why not?
This managers style is laissez-faire. She does her job and helps out when she gets extra time,
but does not actively make decisions or guide staff. This style does not resonate with me
because I noticed a lot of things that needed to be addressed to improve sanitation practices.
Staff were also on their phones a lot while working, which is also a sanitation issue. These staff
needed more active guidance of a democratic style leader.

2. Describe the manner in which this person communicates with others.


a. Is this the way you would have chosen? Why/why not?
Fontbonne University ISPP
Manager Shadowing Checklist
This person communicates with others respectfully, but does not demonstrate leadership. It
is more of a peer relationship. Acting as a peer could be great, but these staff need more
guidance.

3. Provide any additional thoughts or insight you learned through this experience.

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