Chapter VI

MANAGEMENT PLAN

A. Form of Ownership

The business will be in a partnership form of organization. Every member

in this venture will be considered as capitalist – industrial partner who will

contribute both his/her money and services. The profits and losses will be divided

equally as a result of operation. Furthermore, the general manager will run the

business together with the kitchen and service staffs, purchasing, utility and

safety personnel.

B. Organizational Chart

The chart below indicates organizational structure of the business.

General Manager

Executive Chef Dining Room Head Purchaser Utility & Safety

Manager Head

Asst. Exe. Chef Assistant

Food Servers Janitors
Purchaser

Cashier Security
Custodian
Guards
C. Job Description

General Manager

 Administers the whole operation of the business.

 Supervises the subordinates to accomplish the given tasks

to achieve business goals and objectives.

 Organizes the policies, rules and regulation to keep work

efficiency.

 Checks attendance of the members especially during

operation.

Kitchen Staffs:

Executive Chef

 In-charge in the total production of product offerings of the

business.

 Responsible for the products coming into the kitchen from

vendors and suppliers.

 Reports directly to the general manager about inventory and

ordering.

 Takes responsibility for all the decisions made in the kitchen

regarding everything especially in its quality control.

 Observes the job performances of kitchen staffs.

29
 Assistant Executive Chef

 Assists the executive chef and takes all the responsibilities

when he is absent or not present in the workplace.

 Responsible for all the meals of the staffs.

Service Staffs:

Dining Room Manager

 Organizes all operations in the dining area.

 Organizes tables and seats settings.

 Prepares staff schedules and make sure that enough service

personnel will be on hand.

 Welcomes the guests and customers.

 Observes the job performances of service employees.

 Settles guests’ complaints.

Food servers

 Get the orders of the customers.

 Serve foods and beverages to the customers and guests.

 Clean the tables and carry dirty dishes to the kitchen.

 Pour water to the glass of customers.

Other service personnel:

Cashier

 Entertains Reservations.

30
  Collects money.

Purchasing Staffs:

Head Purchaser

 In-charge in the overall purchasing activities.

 Accountable for the procurement of the raw materials.

 Maintains the cleanliness of the production area.

 Responsible for the monthly report about purchases made.

Assistant Purchaser

 Assists the head purchaser in purchasing activities.

 Replaces the head purchaser when absent.

Custodian

 In-charge in stock inventory.

Utility and Safety personnel:

Utility and Safety Head

 In-charge in maintaining the cleanliness of the establishment

and its safety.

 Checks the performance of his subordinates.

Janitors

 Maintain cleanliness of the establishment.

31
 Security Guards

 Maintain security and safety of the area.

D. Job Qualification

General Manager

 Mentally, emotionally and physically fit.

 Can comprehend how to deal properly with different

personalities.

 Must have the characteristics of a good leader and has

objective decision making ability.

 Must be versatile and willing to work.

 Well-groomed and has pleasant personal hygiene.

Kitchen Staffs:

Executive Chef

 Mentally, emotionally and physically fit.

 Must have the knowledge of the entire procedure in the

production of all product offerings.

 Must be versatile and willing to work.

 Well-groomed and has pleasant personal hygiene.

 Must have experience in restaurant business.

Chef Grillardin

32
  Mentally, emotionally and physically fit.

 Must have the knowledge of the entire procedure in making

grilled foods.

 Must be versatile and willing to work.

 Well-groomed and has pleasant personal hygiene

Service staffs:

Dining Room manager

 Mentally, emotionally and physically fit

 Must be versatile and willing to work.

 Well-groomed and has pleasant personal hygiene.

 Must have a wide knowledge in all the activities happening in

the dining area.

Food servers

 Mentally, emotionally and physically fit.

 Must be versatile and willing to work.

 Well-groomed and has pleasant personal hygiene.

Other service personnel:

Cashier

 Mentally, emotionally and physically fit.

 Must be credible especially in money matters.

 Trustworthy and can work efficiently under pressure.

 Knowledgeable in financial principles.

33
  Must be versatile and willing to work.

 Well-groomed and has pleasant personal hygiene.

Purchasing Personnel:

Head Purchaser

 Mentally, emotionally and physically fit.

 Can procure goods/raw materials at a low price.

 Must be versatile and willing to work.

 Well-groomed and has pleasant personal hygiene.

 Good in communication towards suppliers.

Assistant Head Purchaser

 Mentally, emotionally and physically fit.

 Can procure goods/raw materials at a low price.

 Versatile and willing to work.

 Well-groomed and has pleasant personal hygiene.

 Good communication skills.

Custodian

 Mentally, emotionally and physically fit.

 Versatile and willing to work.

 Well-groomed and has pleasant personal hygiene.

 Must be organized and has good memory.

34
Utility and safety personnel:

Utility and Safety head

 Mentally, emotionally and physically fit.

 Well-groomed and has pleasant personal hygiene.

 Versatile and willing to work.

 Strong and convincing personality.

Janitors

 Mentally, emotionally and physically fit.

 Well-groomed and has pleasant personal hygiene.

 Versatile and willing to work.

 Hardworking

Electrician

 Mentally, emotionally and physical fit.

 Well-groomed and has pleasant personal hygiene.

 Versatile and willing to work.

 Must have knowledge in technical/electrical aspects.

35
E. Employee’s Schedule of Day-off and Substitute

Designation Day-off Substitute

General Manager ─ ─
Executive Chef Thursday Assistant Executive Chef
Dining Room Manager Tuesday Manager
Head Purchaser Saturday Assistant Head Purchaser
Utility and Safety Head Wednesday None
Assistant Executive Chef Friday Chef Saucer
Assistant Head Purchaser Thursday Head Purchaser
Chef Saucer Tuesday Executive Chef
Chef Grillardin Wednesday Executive Chef
Food Server A Tuesday None
Food Server B Thursday None
Food Server C Friday None
Food Server D Monday None
Cashier Wednesday Dining Room Manager
Custodian Tuesday None
Janitor A Friday Janitor B
Janitor B Thursday Janitor A
Security Guard A Wednesday Security Guard B

Security Guard B Tuesday Security Guard A

36
F. Project Implementation and Timetable
Activity Nov Dec Jan Feb Mar Apr May Jun

1. Project conceptualization and

identification
2. Preparation of project feasibility
study
3. Dry Run of Operation /
Pre-testing
4.Negotiations /Approval/Release
of finances from project
proponents
5.Arrangement/Preparation /
Canvassing and Negotiations /
Acquisition
a. Building and Facilities
b. Machineries,
Equipments
and Accessories
c. Raw Materials
6. Distribution of leaflets /
Promotion
7. Start of Normal Operation

November 23 – 27, 2009 was the project conceptualization of the

proponents and from December 01, 2009 to March 18, 2010 was the preparation

of the feasibility study of the said project. Furthermore, the dry run of operation

and pre-testing was conducted during the Foundation Day of the College of

Business Administration and Accountancy, February 23 -24. By the first week of

April, negotiation, approval and capital investment from project proponents and

financiers will be collected. Moreover, the entire month of April and May will be

the canvassing and negotiation for the acquisition of building, facilities,

machineries, equipments and raw materials. Two weeks before the start of

37
operation, distribution of leaflets and other promotional activities will be

conducted. Finally, the business will start its operation on June 01, 2010.

G. Type of Operation

Hapit Anay Resto will be a partnership form of business organization. This

will be a semi-self-service type of operation where in the waiters have to serve

the food to the customers.

The operation will start at 8:00 am to 7:00 pm from Mondays to Sundays.

Furthermore, employees will be working 11 hours a day.

H. Operating Policies

These are the operating policies of the establishment that need to be

followed:

1. The establishment will open and start its operation from 8:00 in the

morning to 7:00 in the evening.

2. Serving Time

Snacks (Morning) 9:00 am – 11:00 am

Lunch 11:00 am –2:00 pm

Snacks (Afternoon) 2:00 pm – 5:00 pm

Dinner 5:00 pm – 7:00 pm

3. All staff must wear uniforms and nameplates before starting to work.

4. Waiter/ Waitress must be courteous and helpful to assist customers.

5. Eating while working is prohibited.

38
 6. Taking left-over food is not allowed.

7. Employees will be given one day-off per week.

8. Free duty meal for employees on duty.

9. Cleanliness is widely observed.

10. No smoking inside the premises.

11. Employees take exit and entry at the back door.

12. The establishment does not accept personal checks in payment of bills.

13. Cash collection should be handed to the manager after the daily

operation.

14. Safety Deposit box should be placed in the manager’s care.

15. Checking of job performance of the employees will be done by the

manager.

16. Using equipment and utensils in the establishment for personal use is

prohibited.

17. The sales will be proportionately divided.

I. Meal Allowance

Meal Allowance = no. of employee x P 40.00 x 30 days

= 38 x P40 x 30

= P 45, 600.00 / month

Each employee will be given a P40.00 food allowance per day.

Furthermore, any excess to the budgeted amount will be paid by that employee.

39