Last week of internship

According to last Nabit meeting conducted by the patch Business consultants, customer relation manager and Hougang outlet restaurant manager , there are a few things in which they would like us to bring back into our current store. There are a few thigs in which they would like us to take note and for us to bring back the knowledge and good practices that we had gained back to our individual respective outlets and improve our overall standards. 1) Reduce customer complains received each shift manager have to get to 3 individual customers from their shift, get to know their customers names and from then carry on to get two feedback from them regardless of good or bad. try to settle customers complaints / negative feedback should they receive any on the spot and solve it or make the customer feel satisfied. By doing so, the customers will then not bring the complaint to the office and become official. must be observant , observe how the customer feel when having their meals in the restaurant. Get feedback on the QSCC( Quality, Service and cleanliness ) of the restaurant. E.g- if the customers feel that their fries are soggy and not fresh, the restaurant manager would then replace the fries with a good standard pack and satisfy the customer on the spot. 2) Managers should not get stuck at counters or stations helping their crew -pull out and try to observe the shift -find out what is wrong and what is the cause of the problem and why the shift could not go on smoothly as planned -make proper and correct arrangements to solve the problem -do not hide behind or inside the manager room, instead managers should be out front to observe how crews work under pressure and whether they can still provide that quality service and attitude when faced with all the difficulties. 3) All managers should be out front during peak periods of their shifts and should focus primarily on customer service. 4) Managers must not bring their emotions to work. Should draw a clear line between work and personal affairs. Also as a manager, we should also take the initiative to be the motivators for the crew and provide timely leadership advice. By doing so, a friendly and conducive work environment can be created and everyone would then be happy working for MacDonalds.