 Restaurant Managers / Owners - 6

 Assistant Manager - 1
 Head Cook - 1
 Cooks - 2
 Dishwasher - 1
 Accountant - 1
 Marketing Specialist - 1
 Waiters - 3
 Cashier - 1
 Security Staff / Guard – 1
Projected number of employees and owners = 18

ORGANIZATIONAL CHART

Cooks

Head Cook

Dishwasher

Accountant

Assistant Manager Marketing Specialist

Resturant Managers or
Owners

Waiters

Cashier

Security Staff/Guard
Position Descriptions and Responsibilities

Restaurant Managers/Owners: They are the backbone of the business. They are the ones who make the
business decisions and contribute to the capital that will be used to fund the business. They are in charge
of hiring, training, and managing restaurant employees. The owners are also responsible for outsourcing
the materials and equipment that are needed for the operation and supply inventory.

Assistant Manager: Someone who oversees the business operations, including supervising the employees,
as well as distributing and budgeting their salaries. He also acts as a receptionist for the VIPs.
Furthermore, he reports the data gathered by the marketing specialist to the owners.

Head Cook: Someone who guides the cooks and is responsible for the kitchen. His main purpose is to
cook the main dishes and side dishes. He checks the quality of the food made by the cooks. Furthermore,
he can invent recipes based on his specialty.

Cooks: They are responsible for prepping the ingredients needed for the recipe. They cook according to
the orders of the head cook. Furthermore, they assist the head cook when they are asked to.

Dishwasher: Someone who cleans kitchen utensils to prevent food contamination.

Accountant: Someone who keeps track of and records financial transactions throughout the course of the
business.

Marketing Specialist: Someone who helps in the development, execution, and monitoring of marketing
strategies across multiple channels. His responsibilities include market research and trend analysis to help
with the development of the organization's marketing program and recommendations on how to best
reach the target market.

Cashier: Someone who uses the cash register and is the one to receive the money (which can be in cash or
on a card) given by the guests. He makes sure that the transaction is valid and he also issues a receipt for
the total cost of the food ordered by the guests.

Waiters: They are responsible for greeting and meeting the guests in the most hospitable way possible.
They give the guests the menu and take their orders. Furthermore, they are in charge of accommodating
the guest's demands and wishes, making sure that they enjoy their meal.

Security staff: Someone who maintains peace and order inside the establishment. He also protects the
people inside the restaurant whenever conflicts occur.

** Marketing Analyst: Someone who helps the business owners decide how they are going to market
the rabbit meat in the food industry. He analyzes the competition in the vicinity of the business.

(optional)
Restaurant Managers / Owners - They are the backbone of the business. They are the ones who will be
making the business decisions and contributing to the capital which will be used to fund the business.
They are in charge of hiring, training, and managing restaurant employees. The owners are also
responsible for outsourcing the materials and equipments that are needed for the operation and to
supply inventory.

Assistant Manager – Someone who will oversee the business operations, including supervising the
employees, distributing and budgeting the salaries. He/she also acts as a receptionist for the VIPs.
Furthermore, he/she reports the data gathered by the marketing specialist to the owners.

Head Cook – Someone who will guide the cooks and responsible inside the kitchen. He/she main’s
purpose is to cook the main dishes and dishes. He/she will check the food quality made by the cooks.
Furthermore, he/she has the power to innovate the recipes in regards to his/her specialty.

Cooks – They are responsible for prepping the ingredients needed for the recipe. They will cook
according to the orders of the head cook. Furthermore, they will assist the head cook when they were
asked to.

Dishwasher - Someone who will wash the kitchen utensils to avoid food contamination

Accountant – Someone who will track and record the financial transactions throughout the business
process.

Marketing Analyst – Someone who will help the business owners to decide on how they will market the
rabbit meat in the food industry. He/she will analyze the competition in the vicinity of the business.

Marketing Specialist – Someone who will help in the development, execution, and monitoring of
marketing strategies across multiple channels. Their responsibilities include market research and trend
analysis to help with the development of the organization's marketing program and recommendations
on how to best reach the target market.

Cashier- someone who use the cash register and will be the one to receive the money (can be in cash or
in card) given by the guests. Making sure that the transaction is valid and the one who will issue the
receipt for the total costs of the food ordered by the diners.

Waiters / Waitresses - responsible for greeting and meeting the guests in the politest and hospitable
way, who will give the guest the menu and taking the order from them. They will also be the one who
will accommodate the guest's demands and wishes making sure that the guests enjoy their meal.

Security staff / Guard- someone who maintains peace and order inside the establishment and will be the
one who protects the person inside the restaurant whenever conflicts occur inside.