CHAPTER 4

MANAGEMENT ASPECT

VISION
Special Delicacies on Wheels envisions to be the first and top food truck business
catering innovative different local delicacies tastes for the residents of Calapan City.

MISSION
We are in the mobile food truck industry with the aim of building a brand that can meet
the needs of our esteemed clients in places where they can hardly access standard snack hub. We
aim to produce and continually introduce variety of special delicacies that are rare and new to the
residents of Calapan City and help promote innovation on the local Filipino delicacies being
known to consumers of Calapan City.

GOALS
1. To provide affordable delicacies to the valued customers.
2. To uplift and promote innovative delicacies while sustaining its nature as local Filipino
snacks.
3. To be acknowledged as one of the top providers of quality delicacies in Calapan City.

A. FORMS OF BUSINESS ORGANIZATION

This business shall be utilizing a partnership as a type of business organization.

Contract of partnership is binding of two or more persons to themselves to contribute money,
property or industry to a common fund with the intention of dividing the profits among
themselves.

Various agreements are hereby formed by the partners of the business:

 1. The parties hereby form a partnership under the name of SD Food Truck. The
principal or the backend office would be located at San Vicente West, Calapan City,
Oriental Mindoro.
2. The partners shall make equal contributions in cash for the capital. There are five
proponents in this proposed business thereby the investment would be 20% for each
partners for the starting operation and expenses in establishing Special Delicacies on
Wheels.
3. All partners are going to receive an equally divided net profit and borne equally
divided net losses.
4. The partners shall have equal rights in managing the business. Without the consent of
the other partner, neither partner shall on behalf of the partnership borrow or lend
money and make decisions for the business.
5. Upon the death of either partner, the surviving partner shall have the right either to
purchase the interest of the decedent in the partnership or to terminate and liquidate
the partnership business.

B. ORGANIZATIONAL STRUCTURE

Chief Operating Officer

Backend Office Food Truck

Office Administrator Chef/Caterer

Preparation Utility Kitchen Assistant Window Service Driver

Staff Attendant
C. MANPOWER REQUIREMENTS AND QUALIFICATIONS

SD Food Truck considers people as one of the key factors in business therefore
employees should be able to meet standards required by the business. Employees should
be prepped by proper skills and behavior to haNdle their job well. On the average, mobile
food companies usually have four or five employees under payroll. Because of the type
of mobile food truck business brand that we intend building, we have been able to make
provisions for the following employees and their respective qualifications:

• CHIEF OPERATING OFFICER

 Education and Experience
o Bachelor’s Degree in Business Administration or Master’s in Business
Management
o 4-year work experience within the food industry with the 2 later years spent in a
senior management role.

 Skills and Competencies

o Leadership: A COO must have excellent leadership skills, business acumen and
ability to effectively manage, lead and supervise a multidisciplinary team
o Strategy: They must excel at strategic thinking, be open to new perspectives and
better ways to do things; and be creative, a visionary, and manage innovation well
o Completion-oriented: A COO must be results-driven
o Understands finance: The COO must have a track record of successful financial
management
o Decision-making skills: A successful COO must have superior decision-making
skills
o Delegation: Must have the ability to delegate effectively
o Communication: The COO must possess executive-level communication and
influencing skills with the ability to resolve issues, build consensus among groups
 of diverse internal/external stakeholders, and have proven skill in negotiating and
mediating conflict.
 CHEF CATERER
 Education and Experience
o Bachelor’s degree in Hotel and Restaurant Management or Culinary Arts.
o At least 3 years working experience in the food industry particularly restaurants
with the 2 later years spent as assistant or head chef.

 Skills and Competencies

o Flexibility – must be very flexible since job in the kitchen is demands great
reflexes and a lot of moving around.
o Communication Skills – must possess great communication skills to deliver
proper instructions and resolve conflicts.
o Delegation – must be skilled in observing employee competencies to properly
delegate tasks
o Time Management – time is very much important in this field of operation so
he/she must be able to properly manage time.
o Completion Oriented – must be results driven.
o Strategy – must be open to new perspectives and have great creative skills in
getting things done.

 ASSISTANT CATERER
 Education and experience
o High School Diploma at least
o At least 3-year work experience in food industry and equipped with proper
knowledge about the field the firm operates.

 Skills and Competencies

 o Flexibility - must have great flexible skills to handle demanding jobs and
unexpected situations in the
o Speed - must be fast enough to meet the demands of the customer
o Focus – must not be easily distracted while on work hours
o Communication Skills – should be able to have good communication skills to let
the chef caterer know the situation in the kitchen
o Intrapersonal Skills – must look approachable to maintain customer interest
o Cooperation – must know how to respect superiors and follow instructions
properly.

 WINDOW SERVICE ATTENDANT

 Education and experience
o High School Diploma
o At least 2-year work experience in restaurants or cafeterias as a service crew and
1 year work experience as a cashier

 Skills and Competencies

o Flexibility – must have good flexibility to attend to customers on time
o Intrapersonal Skills – must have pleasing personality to look very approachable
while tending the customers
o Mathematical Skills – must have good mathematical skills to manage the
payments
o Speed - should move fast meet customer satisfaction
o Focus- must have great focus to proper manage orders and payments

 OFFICE ADMINISTRATOR
 Education and experience
o Bachelor’s Degree in Accountancy or Business Administration Major in Finance
 o 3 year work experience as office administrator in private business sector.

• Skills and Competencies

o Knowledge – must be equipped with proper and wide knowledge about the
operation of the business
o Financial management – must be good at handling everything about finances
o Completion-Oriented – must be reults driven
o Intrapersonal Skills – must have pleasing personality to transact with people and
answer queries

 PREPARATION UTILITY STAFF

 Education and experience
o High School Diploma
o At least two-year work experience in the food industry specifically in catering
business.

 Skills and Competencies

o Speed – must be fast in handling things in the kitchen
o Flexibility – must have great flexibility to manage demanding and unexpected
situations
o Goal-Oriented – must have the drive to set goals and get it done by the end of the
day
o Task Management – must know what to prioritize

 DRIVER
 Education and experience
o High School Diploma
o At least 4-year work experience in driving and knows the city well
  Skills and Competencies
o Flexibility - must have great flexibile skills
o Accountability – must have great sense of responsibility for everyone in the truck
o Focus - must not easily distracted

D. JOB ROLES AND DESCRIPTION

 Chief Operating Officer

o Responsible for providing direction for the business
o Creating, communicating, and implementing the organization’s vision, mission,
and overall direction – i.e. leading the development and implementation of the
overall organization’s strategy.
o Responsible for the day to day running of the business
o Responsible for fixing prices
o Responsible for recruitment
o Responsible for payment of salaries
o Responsible for signing checks and documents on behalf of the company
o Evaluates the success of the organization

 Chef/Caterer
o Responsible for preparing delicacies
o Makes lists and budget for kitchen supplies
o Oversee the entire kitchen staff
o Responsible for training new cooks
o Makes sure that the meals being whipped up tastes really good

 Kitchen Assistant
o Assist the chef/ cook in the kitchen
o Ensures that all the needed cooking ingredients are in supply
 o Runs errand for the chef / cook and every member of the workforce
o Ensures that the kitchen area of the truck is clean and hygienic at all times
o Responsible for washing cooking pots, utensil and dishes when necessary
o Assists in packaging food and snacks
o Responsible for moving packed foods from the kitchen to the cubicle / point of
sale
o Ensures that various types of drinks are present in the fridge per time (get them
replaced as soon as they are sold)
o Any other duty as assigned by the chef caterer

 Service Window Attendant

o Interfaces with our highly esteem customers
o Collects orders and issues foods as demanded by customers after payment
o Keeps proper records of daily sales and then reconcile with the cashier
o Responsible for manning the fridge and every stuffs that are up for sale
o Receives payments on behalf of the company (POS, cash, mobile money et al)
o Issues receipt to customers
o Prepares financial report at the end of every working week
o Any other duty as assigned by the Chief Operating Officer

 Preparation Utility Staff

o Prepares everything at the backend kitchen
o Runs errand for the cook and kitchen assistant
o Responsible for storage of ingredients
o Ensures that ingredients are not short for cooking
o Responsible for washing cooking pots, utensil and dishes
o Ensures ingredients for cooking are prepared before the truck opens
o Any other duty as assigned by the Chief Operating Officer

 Office Administrator
 o Responsible for managing the daily activities of the back end office
o Prepares payroll for the organization
o Prepare monthly financial report for the organization
o Interfaces with vendors and third party suppliers ( drink suppliers, raw food
suppliers and maintenance team et al)
o Responds to enquiries on behalf of the company
o Handles phone calls for the company
o Manage the company’s e-mail and website
o Interfaces with our bankers (lodgment of cash, checks and bank drafts et al)
o Responsible for payment of tax, levies and utility bills
o Handles all financial transaction on behalf of the company
o Any other duty as assigned by the Chief Operating Officer

 Driver
o Responsible for driving the truck to sales venues and back to base
o Ensures that the truck is in top shape at all times
o Ensures that maintenance schedules for the truck are strictly followed
o Responsible for renewing the vehicle license, insurance and any other
documentation for the vehicle as at when due
o Any other duty as assigned by the chief operating officer

E. WAGES AND SALARY

Required Monthly Annual

Position Daily Salary
number Salary Salary
Chief 588.00 15,288.00 183,456.00
Operating 1
Officer
Chef Caterer 1 490.00 12,740.00 152,880.00
Kitchen 1 294.00 7,056.00 91,728.00
 Assistant
Preparation
1 294.00 7,056.00 91,728.00
Utility Staff
Office
Administrato 1 392.00 10,192.00 122,304.00
r
Driver 1 294.00 7,056.00 91,728.00
TOTAL 2,352.00 59,388.00 712,656.00
F. BENEFITS

Pag-ibig
Phil.
Required (2% Monthly Annual
Position Health SSS
G. number over Benefits Benefits
(3%)
1,500.00)
Chief 423.00 100.00 1,120.00 1,643.00 19,716.00
Operating 1
Officer
Chef Caterer 1 353.00 100.00 960.00 1,413.00 16,956.00
Kitchen
1 212.00 100.00 560.00 872.00 10,464.00
Assistant
Preparation
1 212.00 100.00 560.00 872.00 10,464.00
Utility Staff
Office
Administrato 282.00 100.00 760.00 1,142.00 13,704.00
r
Driver 1 212.00 100.00 560.00 872.00 10,464.00
TOTAL 1,694.0 600.00 4,520.00 6,814.00 81,768.00
0
PROPER WASTE DISPOSAL AND MANAGEMENT

While waste and wastewater may not be the most appealing part of running a food
truck business, these two are major issues with regards to anti-food truck regulation
hence the business must have a strategy on how to dispose of waste and water from your
truck. From a legal perspective, how you remove these items are critical and if you do not
meet the requirements, you risk losing your vending license. Aside from legal
ramifications, it is humanly right to remove wastewater and waste from food trucks. By
doing so, you are sure that your waste will not block the server system or make anyone
sick. Before carrying out wastes removal, you should understand mobile food truck
vending regulations in your council as it relates to waste management and then get an
approved disposal system for the inspectors to not discover faults. The business will
coordinate with the City Government and the Department of Environment and Natural
Resources for waste collection. These will be followed and conducted in a responsible
manner.