Taking a closer look into an enterprising career

Victoria Seiketso Sethibe | Thursday March 30, 2017 17:14

Staying in a comfort zone just does not make them tick. Being enterprising also requires one to spend more time in activities that mainly involve selling and promoting products and services, than analysing data. Enterprising also requires one to rely on their verbal skills to persuade others to buy their products and services. Enterprising people also tend to have their value system hinged on power, money and influence. Below is a classic job description as derived from (George & Chatterjee, 2014), of somebody working in an enterprising organisation:

Mogwebi* is a 28 year old captain (also referred to as Chef de Rang by some) in an established eatery in an upmarket place. His job requires him to oversee a section of  four to eight tables called a station, along with a team of busboys and waiters. He makes sure that indeed busboys take bar orders, bring in dishes from the kitchen to the table as well as bills efficiently and that waiters do take food and drink orders and bring them to the table speedily. He also ensures that waiters take payments efficiently.

What makes Mogwebi a captain of good repute?

Mogwebi is a very influential leader, who always prepares the busboys and waiters under his supervision for the sales-oriented roles ahead of them and monitors them effectively. His extensive knowledge on food, wine and spirits preparation as well as guest handling affords Mogwebi to do some quality assurance on the products and services at his station all the time. As a profit maker, Mogwebi also knows a lot about some cost reducing methods on the business of running the restaurant, without compromising the quality of the products and services rendered by his organisation.

Being the persuasive professional that he is, Mogwebi also equips his busboys and waiters with the skill to convincingly suggest the most expensive items on the menu, as well as wines which go with dinner to the maximum, without being offensive to the customers. He knows best that as a profit-making venture, the restaurant has to push sales optimally in order to sustain itself and grow.

In order to stay on top of his game in the highly competitive business, Mogwebi ensures that he is always absolutely punctual for briefings with his staff, usually half an hour before restaurant opening time to; take attendance and find out the reasons of any absenteeism, allot job responsibilities and check if the personnel are carrying the necessary items for the day’s work ahead. Such items include but are not limited to; bottle opener, clean handkerchief, a non-drip pen (preferably click one), a lighter and a clean, polished name plate.

Another crucial briefing duty for Mogwebi includes inspection on the state of cleanliness of his supervisees. Mogwebi’s cleanliness checklist includes things such as body odour, alcohol on breath, any traces of stale smoke smell, illnesses and open cuts. He also leads by example as he is always impeccably groomed, as evidenced by; his clean uniform which is always well ironed, some well-polished shoes, neatly combed hair and clean short nails to handle food hygienically.

Impeccable appearance and outstanding verbal skills are crucial for Mogwebi as he has the highest client interaction, compared to other staff members.

Enterprising careers such as those in the Food and Beverage service are a viable option in Botswana, considering the fact that the country is a fast growing tourist destination. *Not his real name