Chapter 2

Management and Organization Feasibility

This chapter shows the various positions and people who

will manage and direct the proposed project activities. It

also describes the required job, positions, qualifications,

duties, responsibilities, salaries and other benefits of the

personnel.

Administrative Personnel

The proposed project will be formed by partnership.

There will be capitalist and the industrialist partners.

Capitalist owner will be the financer of the proposed

project, while the other owners will be the industrial owner

who would offer their expertise and competencies to the

business as an investment to an enterprise instead of money.

The administrative department consists of the owner,

supervisor, and bookkeeper. The position of VeganBite

restaurant organizational chart can be grouped under

administrative, front-of-house, and kitchen and assistant

managers. The front-of-house or the dining personnel is

supervised by the assistant manager, while the kitchen

manager oversees the kitchen staff. There will also be a

part-time nutritionist who will check the ingredient

preferences especially if there are new in the menu.

Organization Structure

OWNERS

SUPERVISOR

BOOKKEEPER

KITCHEN
MANAGER
SUPERVISOR

EXECUTIVE
SERVER PASTRY CHEF
CHEF

CASHIER SOUS CHEF

WAITRESS DISHWASHER

BUSSER
Job Descriptions and Qualifications

Job Title No. of Job Specification Job Description

Personnel
Supervisor 1 1. Proven 1. Set goals for
experience as performance and
supervisor or deadlines in ways
relevant role that comply with
2. Familiarity with company’s plans and
company policies vision and
and legal communicate them to
guidelines of the subordinates
field 2. Organize workflow
3. Ability to learn and ensure that
a variety of job employees understand
descriptions their duties or
4. Excellent delegated tasks
communication and 3. Monitor employee
interpersonal productivity and
skills provide constructive
5. Outstanding feedback and coaching
organizational and 4. Receive complaints
leadership skills and resolve problems
6. Good knowledge 5. Maintain
of MS Office timekeeping and
7. personnel records
Diploma/Certificate 6. Pass on
in first line information from
management or upper management to
relevant field employees and vice
8. Bachelor degree versa
in management or 7. Prepare and submit
relevant discipline performance reports
will be considered 8. Decide on reward
an advantage. and promotion based
on performance
9. Hire and train new
employees
10. Ensure adherence
to legal and company
policies and
procedures and
undertake
disciplinary actions
if the need arises
Bookkeeper 1 1. At least 1 year 1. Responsible for
of experience managing the
managing the books financial records and
for a restaurant transactions of a
group or multiple restaurant.
individual 2. To ensure accurate
 restaurants. and organized
2. At least 1 years accounting for the
of hands-on restaurant’s
experience with financial activities.
Quickbooks Online 3. Performs various
3. Good problem- tasks related to
solving and time financial management,
management skills. record-keeping, and
4. Highly organized reporting
and detail- to support the
oriented. smooth operation of
5. Self-directed / the restaurant’s
Strong sense of financial systems.
ownership. 4. Record & reconcile
6. Excellent POS sales and
communication Deposits
skills, both 5. Manage vendor
written and verbal. invoices and proper
7. Understands and GL coding.
values hospitality. 6. Bill pay; help
8. Smart and operators manage
motivated team approval and payment
player. for outstanding
9. Associate’s or invoices.
Bachelor’s degree 7. Produce Hone
in accounting or reports to provide
finance preferred. insight.
8. Record & reconcile
payroll.
8. Pay sales taxes,
reconcile bank
accounts, produce
monthly income
statements and
balance sheet.
9. Maintain financial
reports, records, and
general ledger
accounts.
10. Client
engagement: Respond
to information
requests, review
financial statements,
and assist with
audits.
Pastry Chef 1 1. Proven skill in 1. Stocking checking
baking, pastry and ordering
preparation and ingredients.
decoration. 2. Weighing and
2. Extensive measuring
 knowledge of health ingredients.
and safety 3. Decorating
procedures for pastries and other
kitchens and food desserts using a
preparation areas. variety of different
3. Excellent sauces, toppings and
attention to other items.
detail. 4. Contributing ideas
4. Exceptional time to the menu.
management skills. 5. Keeping accurate
5. Ability to work records.
autonomously, but 6. Recruiting, hiring
also with a team. and training
6. A food hygiene Assistants or Junior
certificate or any Chefs.
food handling or 7. Operating a
preparation variety of kitchen
qualification is a equipment.
plus. 8. Maintaining a
7. Ability to clean and hygienic
calculate costs and work environment.
manage a budget.
Sous Chef 2 1. Knowledge of 1. Directs food
various cooking preparation and
methods, collaborates with
ingredients, and executive chef.
procedures 2. Helps in the
2. Management design of food and
skills drink menu.
Familiarity with 3. Produces high
industry’s best quality plates,
practices including both design
3. Leadership and taste.
4. Creativity 4. Oversees and
5. Hand-eye supervises kitchen
coordination staff.
6. Time-management 5. Assists with menu
skills planning, inventory,
7. Decision making and management of
8. Handles pressure supplies.
9. Deals with 6. Ensures that food
uncertainty is top quality and
that kitchen is in
Bachelor degree or good condition.
equivalent. 7.Keeps stations
Formal culinary clean and complies
training. with food safety
standards.
8. Offers suggestions
and creative ideas
that can improve upon
 the kitchen’s
performance.
9. Prepares food
properly.
10. Schedules staff
shifts.
11. Trains new
employees.
12. Orders food
supplies.
13. Monitors and
maintains kitchen
equipment.
14. Solves problems
that arise and seizes
control of issues in
the kitchen.
Cashier 4 1 .High school A restaurant cashier
diploma. operates a cash
2. Experience in register,
food service or communicates with
retail is helpful. customers, and
3. Basic math, assists other
customer service, restaurant staff as
and communication needed.
skills are Responsibilities in
essential. this career can
include processing
credit card payments,
accepting cash
payments and making
change, and using a
point of sale (POS)
system for
transactions.
Restaurant cashier
duties also involve
greeting guests,
helping resolve
customer complaints,
and maintaining
knowledge of the menu
and sales policies.
Server 10 1.Proven restaurant 1. Preparing
serving or restaurant tables
waitering with special
experience attention to
2. Hands-on sanitation and order.
experience in 2. Attending to
cashier duties customers upon
3. Attention to entrance to the
 cleanliness and restaurant.
safety 3. Presenting menus,
4. Patience and serving and helping
customer-oriented customers select
approach food/beverages.
5. Excellent people 4. Provide high-
skills with a quality service that
friendly attitude will help us maintain
6. Responsible and and attract
trustworthy customers.
7. High school 5. Prepare restaurant
diploma is tables with special
required. attention to
sanitation and order.
6. Attend to
customers upon
entrance.
7. Present restaurant
menus and help
customers select
food/beverages.
8. Take and serve
orders
9. Answer questions
or make
recommendations for
complementary
products.
10. Collaborate with
other restaurant
servers and
kitchen/bar staff.
11. Deal with
complaints or
problems with a
positive attitude
Issue bills and
accept payment.
Dishwasher 2 1. Work experience 1.Collecting used
as a Dishwasher or kitchenware from
on Wait Staff. dining and kitchen
2. Hands-on areas
experience with 2. Loading and
industrial washing unloading washing
machines. machines
3. Ability to 3. Washing specific
follow instructions items by hand (e.g.
and help with wooden cutting
various tasks, as boards, large pots
needed. and delicate china)
4. Time management 4. Include collecting
 skills used dishes, plates
5. Attention to and utensils, loading
detail and washing machines and
sanitation rules stacking washed items
6. Availability to appropriately.
work in shifts, 5. Store clean
during weekends and dishes, glasses and
evenings. equipment
High school diploma appropriately
is a plus but not 6. Set up
required. workstations before
meal prep begins
7. Ensure there are
always enough clean
dishes, glasses and
utensils, especially
during peak hours
8. Maintain cleaning
supplies stock (e.g.
detergents) and place
orders when necessary
9. Check washing
machines’ operation
and promptly report
any
technical/performance
issues
10. Remove garbage
regularly
11. Sanitize the
kitchen area,
including the floor
Busser 6 1. Work experience 1. Include serving
as a Busser, Food plates, glasses and
Runner or other silverware, refilling
entry-level role in beverages and
a restaurant is a cleaning tables.
plus. 2. Prepare dining
2. Flexibility to areas before guests
work in shifts, are seated.
including weekends, 3. Decorate tables
evenings and with candles,
holidays. napkins, linens and
3. Understanding of flowers.
hygiene and food 4. Place tableware
safety rules. and condiments on
4. Physical ability tables.
and stamina to 5. Serve water and
carry heavy trays welcome snacks, like
and stand for long breadsticks.
hours. 6. Refill beverages
 5. Ability to and take orders.
multitask and 7. Remove dirty
remain calm and utensils and
professional in a replenish, as needed.
fast-paced 8. Provide special
environment. silverware sets to
6. Degree in families with young
hospitality or children.
restaurant 9. Clean and reset
management is a tables after guests
plus. leave.
10. Maintain health
and safety
regulations at all
kitchen and dining
areas.
Nutritionist 1 1. Ensures menu
selections are in
compliance with
prescribed diet
order, nutritional
adequacy,
2. Writes and
modifies menus as
needed according to
diet prescription
using established
resources/guidelines.
3. Updates, monitors,
and follows-up on all
pertinent information
like, food allergies,
food preferences, and
requests.
4. Prints and
processes client food
service reports,
including meal census
and food tally
report.
5. Records all
assigned data such as
meal census and floor
stock requests on
paper logs or
spreadsheet.
6. Resolves client
requests and
complaints or relays
to appropriate staff.
Serves as a dietary
 resource for nursing
and other staff.
7. Provides general
information on diet
utilizing approved
materials and
resources.

Salaries, Compensation and Benefits

Position No. of Status of Monthly Annual Salary

Employee Employment Salary
Supervisor 1 Full-time Php25,000.00 Php300,000.00
Bookkeeper 1 Full-time Php18,000.00 Php216,000.00
Manager 1 Full-time Php20,000.00 Php140,000.00
Kitchen 1 Full-time Php20,000.00 Php140,000.00
Supervisor
Executive 1 Full-time Php22,000.00 Php264,000.00
Chef
Pastry Chef 1 Full-time Php22,000.00 Php264,000.00
Sous Chef 1 Full-time Php20,000.00 Php240,000.00
Server 5 Full-time Php15,000.00 Php180,000.00
Cashier 2 Full-time Php15,000.00 Php180,000.00
Busser 3 Full-time Php15,000.00 Php180,000.00
Dishwasher 1 Full-time Php13,000.00 Php156,000.00
Waitress 5 Full-time Php15,000.00 Php180,000.00

Benefits and Wages

1. Paid annual leave, parental leave, worker's

compensation insurance, and paid sick leave

(Exclusive for managerial position only.)

2. Social Security System, Philhealth and Pag-IBIG fund.

3. 13-month pay entitlement

4. Salary every 15th and 30th of the month through atm.

 5. Salaries and wages are based on the statistical

average monthly salary depending on the employee’s

position.

Orientation and Training

The goals of orientation are to:

 Familiarize hires with the organization’s history,

current undertakings, and future plans.

 Inform them about relevant policies and procedures.

 Outline desired workplace philosophy and behaviours

when people are most receptive

 3 days trainings will be implemented.

Following the orientation process, training will be

implemented to teach the basics of every position. During

the training process, trainers will teach and physically

instruct employees about key elements of their everyday

activities. Ultimately, for employees to succeed, building a

foundation on education and instruction will help workers

reach the highest potential. This opportunity prioritizes

the uniqueness of each position and how they benefit the

restaurant as a whole. Depending on the position, employees

will be taught the importance of food prep work along with

how the chef and his/her cooks curate the menu. Also, one
aspect that’s not as glorified is teaching employees how to

bus tables and wash dishes. A common element of every

restaurant is teaching workers how to host, greet, and wait

after guests.

General Policies Appearance and Conduct

 All employees must adhere to the dress code and

grooming standards. Wearing of uniform, complete and

proper is a must.

 Employees are expected to arrive for their shifts on

time and ready to work.

 Proper food handling and safety protocols must be

followed at all times.

 Employers should treat customer with respect and

provide excellence customer service

 Use of personal electronic devices should be limited to

designated break areas and not during working hours.

Working hours is 9am – 9pm.

 Any conflicts or issues with co-workers should be

addressed through proper channels, such as speaking

with a manager.

 Theft or mishandling of restaurant property will result

in disciplinary action up to and including termination.

 All employees must comply with health and safety

regulations, including hand washing techniques and

reporting any injuries and accidents immediately.