III. Management Aspect A.

Form of Ownership The company has partnership as their form of ownership; Aimee Denosta, Johara Hasim, Allysa Blanco, Jonah Anqui, Tessalyn Marinduque and Miriam Latade as general partners and Jen Capanan as their limited partner. Member/Owner Aimee Denosta Allysa Blanco Tessalyn Marinduque Jonah Anqui Daisy Cainday Jen Capanan Total Funding P 250,000.00 250,000.00 250,000.00 250,000.00 250,000.00 250,000.00 P 3,000,000.00 Partner General Partner General Partner General Partner General Partner General Partner Limited Partner

B. Personnel and their Job Description General Manager

Maintain services and facilities Maintain accounts/responsible for handling account Recruit, hire, train, evaluate and counsel store employees. Schedule, organize and direct assignments.

Maintain, encourage and posses leadership mentality. Responsible for preparation of work schedules Responsible for inventory management Responsible in creating business review for stores improvement

Responsible in planning to gain companys benefit Responsible in hiring of employees Responsible in maintaining positive cash flow Role model of store team members

Chief Cook

Responsible for food preparation and cooking Responsible for all kitchen supplies Maintain safety and proper sanitation and hygiene in the kitchen Maintain inventory and the order/purchase of food Ensure and arrange for the repair of any malfunctioning equipment in the kitchen area

Supervise kitchen staff Recruit of Kitchen Staff Maintenance of personnel files for the Kitchen Staff Menu planning for all meals each day and posting same for a two week period

Supervisor

Responsible for managing customer relations Coordinate tasks and work with other departments to ensure that the department runs efficiently

Work with management to ensure that newly hired hourly associates receive orientation training

Hourly associates on work related concerns and issues to ensure satisfaction and productivity enlisting the support of management as needed.

Listen to hourly associates suggestions for improving how work is

done and guests are served. Gain management support as needed to act upon suggestions

Work with management to ensure that hourly associates have the necessary resources to effectively perform their jobs

.Address guest concerns, requests, or issues either individually or by enlisting the help of others . Act as a bridge between management and hourly associates to facilitate department operation

Conduct day-to-day shift or oversee department operation

Assistant Cook

Responsible in vegetable operation Assisting chief cook Familiarize in kitchen tools Know the sequence in ,the kitchen

Accountant

Records and check the daily sales report of the restaurant In charge of preparation of pay roll Monitor cost, payment of taxes and license and preparation od financial report

Cashier

Ensures correct payment receive from customers Takes custody of money matters Keep records of purchase and receipts

Receptionist

Answer incoming calls and direct calls correctly

Take and deliver message Welcome customers and visitors and directing them appropriately Check fax machines Files completed customers order Inform customer of daily special Stock service areas with supplies such as coffee, food, table ware and linens

Driver

In charge of buying our materials from our suppliers Delivers item with in the vicinity In charge of inventory

Security Guard

Check all the baggage of all the customer entering in the establishment Secure safety measure for employee and customers

Purchasing Personnel Utility Man

Receive all the supply. Check all the supply that being deliver

Maintain the cleanliness of the restaurant Make sure all the equipment are clean

Bartender

Mans the bar counter

Supplies drink directly to the guest seated at the counter and to the waiter serving table elsewhere

Known for customer relations, showmanship, and unique cocktails

Waiter

Escort the customers o their table Present menu to patrons and answer the questions about menu items, making recommendation upon request

Remove dishes and glasses from tables or counters and make them for kitchen for cleaning

Serve food and beverages to patrons, prepare and serve specially dishes at table as required

C. Job Analysis General Manager Clerk communication skills/ English proficient Excellent customer service skills Must be graduate four years management course Must be computer literate Need an organizational skills as well as leadership skills Minimum of three years related leadership experience in managing a restaurant. Organizational, problem solving, and analytical skills Excellent in crisis management Knowledgeable in basis accounting Good in decision making Strong leadership skills Pleasant personality

Chief Cook

Possess a diploma or certificate, as cook or chef, from a recognized trade school

 Supervisor

Minimum of five (5) years experience in a facility/organization providing meals three meals per day to 20 or more people per meal Experience supervising other cooks and Kitchen Staff is an asset Ongoing development of knowledge and skill Must be responsible and with leadership skills

Must be a graduate of business administration/HRM Must have at least two years of supervisorial experience Must be trustworthy and a good moral character At least twenty five years old

Assistant Cook Accountant Cashier Receptionist Must be a four years college graduate Have at least two years experience to the field Must be a female At least 23-28 years old Have a pleasing personality At least 55 in height Must be a college graduate Have at least two years experience related to the field Have a knowledge in computer literate Male or female At least 23-26 years old Must be a Bs accounting graduate With at least two years experience related in the field Male or Female At least 20-28 years old Must be Graduated / college level in culinary With or without experience Willing to be trained At least twenty three years old Male or Female

Utility Man Bartender Dishwasher Waiter Driver At least a high school graduate Must have a diver license Must have skills in driving Must have interpersonal skills At least 18 years old and above Graduate in hotel restaurant management With pleasing personality 20-25 years old At least high school graduate Physically sturdy to do heavy works Personable and well-groomed 18-23 years old Preferably food and beverage graduate/HRM Must have the knowledge and skills in bartending Personable and well groomed Must be socially confident and pleasant At least 55 in height 21-25 years old At least a high school graduate Physically sturdy to do heavy works Eighteen years old

Security guard Criminology graduate in an advantage Physically sturdy to do heavy duties and be on feet for Stand at least 59 tall Male 23-25 years old

long hours

Purchasing Personnel
D. Service Process

Must be college graduate Physically sturdy to do heavy duties Male 23-28 years old

Customer service issues, it sometimes makes sense to clarify your process using a flowchart, which is an elemental "list" of procedures arranged according to a strategy. Using a customer service process flow chart can help employees deal with customers in a way that represents the company's overall customer service methodology. The flow chart can be particularly useful as a visual tool in a sales office or call center. Our restaurant service process are welcoming your guests, pouring water, presenting the menu, taking order, placing and timing the order, picking up order. Flow Chart
WELCOMING THE GUESTS

POURING WATER PRESENTING THE MENU

TAKING ORDER PLACING AND TIMING THE ORDER

PICKING UP ORDER