Organizational Chart
Job Title Job Type Hours of Duties / Minimum
Work Responsibilitie Salary
s
Owner / Full-time 11 hours
Store Store manager is in
Manager (2 shifts) charge of the
general operations
of a store, making Php
sure it runs 18000/mo
smoothly, cleanly
and meets any
budget or sales
goals. A store
manager might plan
and promote the
daily schedule of
employees.
Owner /
Store
Manager
Executive
Chef
Cashier Waiters /
Line Cooks
Bussers
B. Management Style
Management style can have a lot do with our success in running our restaurant.
There are variety of management style but we thought that using combinations
approach. It is typified by a store manager that wants to control even the smallest
details of every employees job, the store manager wants to know the details of
every thing that goes on its business. Our second approch is the laissez-faire
management. Rather than trying to control every detail, the laissez-faire manager
allows employees to make most of the decision on his or her own. The manager
makes very few decisions about the running of the business because the staff
approach. Rather than having one style that you force onto every situation, it will
O
itP
rK
u
q
sagR
i tch
rK
O en
u isto
eq
R
s d
ceU
ro
P U lvp
n
h
ced
o
rli es
d
r d
O
n
resag
u
-
"F
gaP
erin
v n
cR
o d
en en
p
O
itch
igu
K
res O
igth
r"F d
g"
ersin
c p
u
d
re-o
r o
P
P
u
n
tio
art resio
p
ced n
Kitchen Policies & Procedures
2. Production Pre-Prep
First count current inventories of prepped menu items left from previous shift then
refer to sales forecast for determining production requirements. Write Prep List of
terms, amounts and sequence because each cook should write their own prep
list guided by the chef.
3. Preparation Procedures
Use established Par Stock Levels of Basic Menu Items and Foundations. Then
pull the items needed to begin cooking based on the prep lists. Pull items for the
next shift or day, according to expected needs. Use recipes for each menu item.
Recipes should specify measurements, techniques, holding instructions portion
sizes and plating instructions. (Photographs of plated foods are recommended.)
4. Firing Orders:
You should treat the servers with courtesy and respect. Know and follow the
written recipe procedures for cooking and plating. Designate one person to
manage the order-tickets and verbally firing orders. After the food is up, keep the
tickets and do not discard. Turn in at end of service. Use lists of Par (raw
material) stock levels by category like produce, dairy, meats, poultry, seafood,
pastas, rice, grains, dry goods, condiments, kitchen alcohols, herbs, spices,
pastry items, beverages, chemicals and cleaning supplies, paper goods because
this list will quickly be unnecessary for experienced personnel because they will
know which food is ordered from which vendor and when orders are made. It is
very helpful for new staff members.
7. Kitchen Orderliness
DICTATE WHERE EVERYTHING GOES! Specify where all food types are stored
using a label maker that prints adhesive, smooth, washable labels is
recommended for marking shelves, cabinets and refrigerators/freezers. In
addition, specify the location of pots, pans, trays, appliances, utensils, small
wares, china, flatware, glasses and cleaning supplies.
Promotion Strategies
First, we plan to promote Fast and Fusion by engaging in social media. The best
way to promote our menu is with high-quality photos so we will try DIY style with
our smartphones or DSLR and post it in our restaurants own facebook page and
instagram account to entice social media users. Second, Fast and Fusion has
solid and memorable concept, as you can see it is inspired by Fast and Furious
and we all know that they have thousands of fans in the Philippines and this
cohesive design and unique offering will increase word of mouth about our
concept that will help to increase our sales. Third, we sell organic foods that no
a thumbs-up for people who are health conscious. Fourth, we will have promo in
occassions like opening and anniversary of our restaurant and 15% discount for
our birthday celebrant customer in that way many celebrants will choose our
restaurant to celebrate their birthdays. Lastly, we will hand out flyers, menu and
Purple Yam
Ice Cream
Strawberry
Leche Flan
Reference:
http://blog.etundra.com/restaurant-management-and-operations/restaurant-
management-styles/
https://www.menucha.org/wp-content/uploads/2010/01/Kitchen-Policies.pdf
http://www.swissinternationalhotels.com/operationsportal/wp-
content/uploads/2013/06/SOP-Food-Safety-Hygiene-17_06.pdf