4.

3 personnel

1 manager
2 cashier staff
4 cook

4.3 JOB DESCRIPTION OF A MANAGER

Title: manager
Scope: all operations in Golden Sisig

Main responsibilities of a manager:

 Managing of employees (This includes hiring of employees, training of employees, staff

scheduling, and monitoring of employees’ performance)
 Maintaining a high quality customer service
 Ensuring food safety standards and regulations are being executed and maintained
 Keeping track of inventory and inspecting equipment on a regular basis
 Reducing of operational expenses
 Weekly, monthly and annual financial reporting

4.3 JOB SPECIFICATION OF A MANAGER

 Male or Female
 Must possess a bachelor’s degree in Business Administration or Hospitality Management
courses
 With at least 1 year of experience in the related field
 Good at dealing with difficult circumstances such as complaints from customers and operational
problems
 Must be able to multitask and have job flexibility
 Must be well-versed in marketing strategies