4 - The Supervisor and the Management Process You are a Restaurant Manager of a major hotel chain which has 20 restaurants in the tristate area. You are considering promoting one of your waiters Steve, to the position of dining room supervisor. Steve has been in various line-level positions while he was completing his degree in hospitality at the local university. You are aware that he has many friendships with the staff and has not had formal training in the various administrative responsibilities of the position. Please discuss the following. What are your concerns regarding promoting Steve into a supervisory-level position? (3) Specifically, what would you do to ensure that Steve makes a successful transition into this position so that he earns the respect of the staff? (3) How would you evaluate whether Steve has made a successful transition? (3) If Steve was not able to make a successful transition but you want him to stay with the company, what are your other options? (2)