MANAGEMENT STUDY

ORGANIZATIONAL CHART

The Partnership

Manager/Cashier

Head Cook Service Crew/ Assistant Cook

JOB DESCRIPTION

1. Manager/ Cashier
 Develop a sales strategy to ensure that the goals of the company in terms of
sales and profitability are met.
 Accomplishes department objectives by managing staff; planning and evaluating
department activities
  Assist customers in the in-store check out process.
 Collects payment and giving appropriate change.
 Honoring coupons.
 Provides a positive customer experience with fair, friendly, and courteous
service.
2. Head Cook
 The one who will prepare all the ingredients needed in the dishes in the kitchen
and the one who will make the dishes.
3. Service Crew/Assistant Cook
 The one who will entertain and get orders from the customers.
 The one who will clean tables and wash plates
 Provide support to the head cook and have duties such as maintaining supplies,
handling leftovers, preparing food, testing new recipes, cleaning the kitchen,
keeping cooking utensils organized, and plating dishes.

JOB SPECIFICATION

1. Manager/ Cashier
 Oversees daily production
 Maintain employees work schedules
 Assigning employee tasks
 Ensures product quality
 Keeps facility running and clean
 His/her job includes planning, organizing, directing and controlling all the
employees of the organizations as well as its relationship to each other.
 Responsible in checking sales records.
 Responsible in purchasing raw materials.
 Dealing with customers whenever there are complaints and queries.
 Responsible for counting the contents of cash register drawer at the end of each
shift.
 Responsible in maintaining receipts, records and withdrawals.
  Provides pricing information by answering questions.
 Bags purchases if needed.
2. Head Cook
 Ensure quality control during and post production including maintenance of
hygiene standards.
 Prepare ingredients to use in cooking.
 Supervise and train production staff
 Calculate raw materials needed and efficiently maintain stock levels to meet
production requirements.
 Oversees distribution of products.
 Ensure the efficient and smooth running of business.
 Responsible for production, preparation, and the quality of food it will serve.
3. Service Crew/Assistant Crew
 Greets customers and offers restaurant menu
 Answers questions about menu offerings
 Carries food and drinks from kitchen to tables
 Prepares bills and process payments
 Ensure that all tables are well clean and sanitized
 Prepares food for clients.
 Helps devise new methods of cooking and new menu items.
 Assists the main cook during the food assembly process.
 Take over the task of the main cook during lunch time or leave of the main cook.

JOB QUALIFICATION

1. Manager/ Cashier
 A graduate of any management courses
 Male or Female, ages 21 years old and above.
 At least 2 years work experience in marketing management
 Proven leadership and ability to drive sales teams.
 Must have a good moral character.
 With pleasing personality
 Friendly and positive attitude.
 Knows how to handle pressure from customers
  Excellent customer service.
 Excellent communication skills
 Ability to make change
 Must be honest and with integrity.
 Knows basic math
 Attention to detail
2. Head Cook
 Male or Female , at least 22-50 years old
 Three years of working experience in the same field.
 Must be responsible and hardworking
 Must be NC2 Certificate holder in food preparation
 At least high school graduate
3. Service Crew/Assistant Crew
 Male or Female, 18-35 years old
 At least high school graduate
 Willing to be train
 Good hearing abilities to ensure that the order of the customer is accurate.
 Must be responsible and hardworking
 Has pleasant personality in dealing customers

Employee’s Benefits:
Employee benefits are any perks offered to employees in addition to salary.  This is designed to
help promote employee satisfaction and well-being
 Free Meals (lunch, snacks and dinner)
 Free Uniform
 Professional Development and Trainings will be conducted to nurture the skills of the
employees.
 Vacation Leave and Sick leave
 Qouta (500 orders per month), he or she will have an additional 10% to his or her salary.
 Cash rewards when an employee constantly shows up on time with having no or few
sick and vacation leave.
 SSS and Philhealth
Operational procedures:

Opening
 All employees are required to be at the restaurant on or before 7:00 am.
 Employees are required to wear their uniforms.
 The manager holds the key of the restaurant while the main cook holds the second key.
 All the staff and employees should log in what time they arrive.
 The crew should ensure that the store is well cleaned and sanitized upon arrival and
before the start of the operation.
 The main cook and service crew should prepare all the ingredients and materials needed
in making and cooking the dishes.
 Cashier or manager will position himself/herself in his/her designated area, and prepare
all the things needed for the job
 The cashier should count and record the cash inside his/her drawer at the beginning of
the day
 The Manager will check if everything is ready for the day
 The restaurant will open at 8:00 am
 Taking orders will also start at 8:00 am
 At exactly 8:00 am the cook must start preparing and cooking the recipes as orders are
received with the help of the service crew.

Lunch Time

 Orders will be received and served even in the lunch time for the employees
 At 11:20, other service crew will have his/her lunch in 20mins. including rest, then get
back to his/her work.
 The manager will have his/her lunch anytime he/she is vacant.
 At 11:40, the main cook will eat and take a rest first specifically for 20 minutes while the
other service crew will take over the task in the kitchen.

Snack time

 Orders will be received and served even in the snack time for the employees
  At 3:00 pm, other service crews and the manager will have their snacks in 20mins.
Including rest, then get back to their works.
 The main and assistant cook will have their snacks and rest in any time they are vacant
during the snack time
Closing

 Orders are cut off at 7:00 in the evening

 At 7:30 pm, the service crews will close the doors of establishment
 After Closing, all employees will have their dinner
 After dinner, the service crews will clean the area both inside and outside and report to
the manager if there are any concerns regarding business properties.
 The main cook with the help of other crews will clean all the utensils, equipment’s and
the surroundings of the kitchen and report to the manager if there’s any damage.

 The main cook should make sure that the utensils and materials are well washed and
stored in the right place.
 The main cook should check all the appliances and equipment use in the kitchen are all
unplugged to avoid fire and see to it that the waste are well put in the right trash bins.
 Managers should conduct inventory before closing hours so that he/she can know that
the store is doing well on that day.
 The cashier/manager will reconcile the cash and sales records, and review coupons
given and received during the day
 The cashier keeps a copy for a day’s records as well as the original copies.
 The cook will check and review all ingredients and materials for tomorrows operation
 The cook will report to the manager anything that concerns kitchen and cooking
operation
 The employees can go home at 8:30, or earlier after checking if the business is good for
tomorrow’s operation.

Absences and other concerns

 Absent without leave (AWOL) is subject to appropriate sanctions unless provided with a
valid reason.
 Incase the main cook is absent; the service crew is assigned to process the orders of the
customer. It is prohibited that both the main cook and service crew is absent.
 All concerns from the kitchen will be addressed first to the main cook before going to
the manager.
 All concerns from the customers and service crews must be addressed to the manager.