III

Organizational Plan

A. Type of Ownership

21st Century Café is a sole-proprietorship type of

enterprise, owned and managed by Mr. Reioul N. Bajon, he is

responsible in handling and running the business. Together

with his companions the Managers and the staffs with their

corresponding position and cooperation and being responsible

in business, these individuals work in coordination to

effectively perform the marketing, financing and operating

management of the business.

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B. Organizational Plan

The Organizational Chart

21st Century Café

OWNER

BOOKKEEPER

GENERAL MANAGER

SERVER CASHIER HEAD CHEF

UTILITY SOUS CHEF

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C. Duties and Responsibilities

Owner

Responsible for the growth, stability, direction and

daily operation of the business. Additional job duties for a

typical business owner include: Meeting with service vendors

or product suppliers to facilitate delivery.

Overall Manager

Responsible for overseeing daily business activities,

improving overall business functions, training heads of

departments, managing budgets, developing strategic plans,

creating policies, and communicating business goals.

Bookkeeper

Responsible for keeping the records of the financial

affairs of the business. This include recording day to day

financial transactions and recording, purchases, sales,

receipts and payment.

Cashier

Responsible in managing cash and sales transactions in

dining facilities, promoting services, improving customer

satisfaction, answering to inquiries, reporting to

the restaurant's manager, and greeting customers.

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Server

Responsible for taking orders, answers questions about

the menu and food, sells the restaurant's food and drinks,

takes payment, communicates orders with the kitchen staff,

seats customers, and helps with customer service and

cleaning. Also known as a waiter or waitress.

Utility

Responsible for cleaning other areas of a work site.

For example, a kitchen utility worker is responsible for

cleaning dishes and cooking equipment, while a

manufacturing utility worker may be responsible for cleaning

production machines.

Head Chef

Responsible for controlling and directing the food

preparation process and any other relative activities.

Constructing menus with new or existing culinary creations

ensuring the variety and quality of the servings. Approving

and “polishing” dishes before they reach the customer.

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Sous Chef

Responsible for planning and managing food preparation

in restaurant kitchens. Known as the assistant to the head

chef or the head chef’s second in command, these skilled

individuals perform a range of duties including planning

menus, training new staff, and recording inventory.

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