MODULE 2

Mary Carol B. Fabiculana Mariz Evangelio

Cynthia Panoy Charity Faminial

EVALUATE:
1. If you are to put up your own catering business, design an organizational chart
which you will use to guide you in hiring your personnel.

Odiongan-Bites Catering Services

Organizational Chart

Owner
Mary Carol Fabiculana

Restaurant Manager
Jorge Bernales

Finance Manager
Charity Faminial

Admin. HR, Manager

Mariz Evangelio

Beverage Leader Dining Room Leader Chef

Marijo Bancolo Micah Gonzales Cynthia Panoy

Host Bartender Host Assistant Chef

Mathew Gaca Angelicca Prejoles Rowena Ferranco

Wine Runner Line Cook

Server Diane Motin
Jady fadero Rhanz Fabon

Busier
Japhet Dalisay

2. Give the duties and responsibilities of the personnel you intend to hire especially if
multi-tasking is to be done to start with

Owner
Duties:
Restaurant owners are responsible for the daily operations of a restaurant as well as
its overall direction, profitability, and reputation. They are extremely hands-on,
helping out in the kitchen and interacting with customers.
Responsibilities:
 Develop Business Strategy
 Supervise Employees
 Promote the Restaurant
 Manage Finances
 Oversee Inventory

Restaurant Manager
Duties:
Restaurant manager’s duties vary from setting to setting and often depend on the
employer.
Responsibilities:
 Overseeing team performance
 Handling team conflicts
 Streamlining operations
 Hiring and on boarding new employees
 Ensuring and measuring guest satisfaction

Finance Manager
Duties:
Finance Manager distributes the financial resources of a company, is responsible for
the budget planning, and supports the executive management team by offering
insights and financial advice that
will allow them to make the best business decisions for the company.
Responsibilities:
 Drive the continuous improvement of end-to-end accounting practices.
 Prepare and post monthly accruals, prepayments and similar accounting entries.
 Budgeting and forecasting.
 Leading the analysis of monthly and quarterly numbers and presenting findings to
the board.
 Managing an end-to-end audit process of current systems – while acting as the
first point of contact for external auditors.

Admin and HR Manager

Duties:
The Human Resources & Administration (HR&A) Manager will lead, direct
and manage the day-to-day Human Resources and Administrative activities.The
HR&A Manager will provide oversight and guidance to the development and
monitoring of processes related to recruitment and retention,compliance,
compensation, benefits, training and development; as well as oversee administrative
functions.
Responsibilities:
 Organize and maintain personnel records
 Prepare HR documents, like employment contracts and new hire guides
 Liaise with external partners, like insurance vendors, and ensure legal compliance
 Assist payroll department by providing relevant employee information (e.g.
leaves of absence, sick days and work schedules)
 Arrange travel accommodations and process expense forms

Beverages Leader
Duties:
Beverage leader develop beverage programs, which includes
what types of drinks to offer, which brands of liquor to use, pricing, and other menu
aspects. This includes creating wine lists, beer selections, and cocktail items.
Responsibilities:
 Plan, forecast and execute food and beverage orders
 Process customer complaints patiently
 Plan alternative recipes for customers with special dietary needs
 Check food and beverage supplies and place orders when needed
 Communicate and build strong relationships with vendors
 Head Bartender
Duties:
The duties of a head bartender include, making drinks, possessing a large knowledge
of drink recipes, checking for proper identification, maintaining the appearance and
cleanliness of the bar area, replacing kegs, handling employee issues, handling
customer complaints and disturbances, scheduling employees, supervising other
bartenders, ordering supplies and alcohol and overseeing the workings of the bar area.
Responsibilities:
 Perform all necessary tasks to service beverages according to the standard of
performance manual of the hotel.
 Delight the guest by offering trend setting and innovative products and services,
contribute to sales activities and assist in maximizing revenue.
 Prepare Store requisitions and Bar requisitions, Handle guest complaints directly
or refer them to the Bar Manager, Extend prompt services to all guests and treat
guests and colleagues in a courteous manner.

Wine Runner
Duties:
He/She will be knowledgeable of all wines on the wine list. To take wine orders and
serve wine and champagne to the passengers. During lunch service. He/She should
take as many wine orders as possible for the evening service to be able to give better
and faster service.
Responsibilities:
 Actively participate to promote a safe, healthy and positive work environment in
which all food and beverage staff members feel valued.
 Support sommeliers and service team in cleaning and providing ready to use tools
for service standards; including glassware polishing, decanters, wine coasters.
 Receive wines and verify accuracy of deliveries.
 Put wines in their location once received; organize wine room, maintain maps,
cellar books and wine lists if necessary or directed to do so.
 Restock coolers or prepare and deliver internal wine orders for any function in
the property.
 Dining Room Leader
Duties:
He/she has a job description that normally entails making sure that all operations
within the dining setting run as smoothly as possible, also have administrative duties
like working closely with store managers to ensure that they are in line with the
restaurant’s/establishment’s budget and In the case of new employees, the leader also
serves as the go-to person whenever they (the new employees) experience any
difficulty in handling an order.
Responsibilities:
A team is nothing without its leader. Responsibilities include maintaining the
restaurant’s revenue, profitability and quality goals. You will ensure efficient
restaurant operation, as well as maintain high production, productivity, quality, and
customer-service standards.

Host
Duties:
 Welcome guests to the venue
 Provide accurate wait times and monitor waiting lists
 Manage reservations
 Escort customers to assigned dining or bar areas
 Provide menus and announce Waiter/Waitress’s name
Responsibilities:
Host/Hostess responsibilities include greeting guests, providing accurate wait times
and escorting customers to the dining and bar areas. For this role, you should have
solid organizational and people skills to make sure our guests have a positive dining
experience from the moment they arrive till their departure. You should also be
available to work in shifts.

Server
Duties:
Restaurant Servers are responsible for taking orders and serving food and beverages
to guests. They play an important role in guest satisfaction as they are also responsible
for checking on customers to
ensure that they are enjoying their meals and take action to correct any problems
Responsibilities:
 Provide excellent customer services
 Greet customers and present menus
 Make suggestions based on their preferences
 Take and serve food/drinks orders
 Up-sell when appropriate
 Arrange table settings

Busier
Duties:
Busier have a huge range of duties in order to assist the server, including resetting
tables, restocking supplies and helping out guests when a server is too busy or
unavailable. Busier are also called dining
room attendants and provide support to waiters and bartenders. These items will be
picked up by the busier when they are watering tables greeting one party and then
start water service dinner service.

Responsibilities:
 Prepare dining areas before guests are seated
 Decorate tables with candles, napkins, linens and flowers
 Place tableware and condiments on tables
 Serve water and welcome snacks, like bread sticks
 Maintain health and safety regulations at all kitchen and dining areas

Chef
Duties:
Their duties include overseeing kitchen staff, tasting dishes before going to customers
and restocking food produce as needed. Ensure that all dishes are cooked well and
presented in an aesthetically pleasing way.
Responsibilities:
 Maintain standards for food storage, rotation, quality, and appearance.
 Ensure compliance with applicable health codes and regulations.
 Establish maintenance and cleaning schedules for equipment, storage, and work
areas.
 Participate in interview process and selection of kitchen staff.
 Schedule staff and assist in human resources processes as needed.

Assistant Chief
Duties:
An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks
to prepare and arrange food. Their duties include cleaning the kitchen area, washing
dishes and utensils and ensuring
that the cook has everything required to run the kitchen efficiently they are also work
under the supervision of a senior cook and are responsible for preparing food, plating
dishes, storing food, testing
recipes, maintaining supplies, and keeping the cooking area clean and organized.
Responsibilities:
 Work directly with the head chef, sous chefs, supervisors and managers to
achieve the customer&satisfaction.
 Manage food inventory and assist chefs with menu development.
 Integrate key culinary leaders into casino and food and beverage operations,
achieving positive results and industry awards.
 Prepare vegetables and meat for chefs, wash and dry dishes, cups, and utensils,
and stock new shipments.

Line Cook
Duties:
A Line Cook, or Prep Cook, plates dishes and completes basic food prepping tasks for
a restaurant. Their main duties include preparing and cooking food in a specific
station, cleaning up prep areas and making
sure the kitchen is stocked.
Responsibilities:
 Prepares food items by cutting, chopping, mixing, and preparing sauces.
 Cooks food items by grilling, frying, sauteing, and other cooking methods to
specified recipes and standards.
 Maintain cleanliness and complies with food sanitation requirements by properly
handling food and ensuring correct storage.
 Cleans and sanitizes cooking surfaces at the end of the shift.
 Performs inventory checks and completes food storage logs.