CHAPTER 5 ORGANIZATION AND MANAGEMENT ASPECT Introduction The purpose of this chapter is to specify and discuss the management of the Healthy Indulgence Restaurant, how the business runs as it promote to the market by the owner with his/ her constituents or employees; moreover, the form of business as the both parties will consider, the internal consumer or the employees structure, in regards also on how they have been hire or the officers or key personnel’s requirements and job description, and lastly the compensation of the employees. Goals and Objectives * To create a reputation of healthy, quality and security (safety of food) that will make us the leader of a new style of dining * To extend branches in different parts of the country, * Tc become the foremost healthy restaurant in the area. * To spread the existence of a healthy restaurant in BGC * To offer high quality food and a wonderful experience at a reasonable price. * To become the premier fast casual restaurant in the market. A, Basic Considerations This project focused on promoting the healthy foods in the market, helping the consumer especially the diabetic people to sustain their needs for their proper health by cc —__ ig a 217 ™ giving also the meals and foods that will be appropriate for the requirements of their condition. The relevance of the organization will be described as of the production staff or employees compensation to the financial study. In addition, the uniforms of the staff or employees will be tackled in technical study. Lastly the marketing organization and programs as well as the schedules of the project study will he seen in marketing study. Mission, Vision and Core Values a. Mission To serve and give healthy as well as delicious cuisine to the customers, to satisfy their needs about the healthy foods that could help them to avoid and recover from many health problems like diabetes. b. Vision To be the best diabetic and finest healthy restaurant in the Philippines, and to be widely known from benefiting the middle society concerning, with their healthy lifestyle.uw. Cure Values Honesty and integrity E-rcellence in giving the service A-dvocative Live longer T-eamwork and cooperation between the employees H-igh priority on every customer Y-ummy and healthy delicious foods are served B. Forms of Ownership Healthy Indulgence Restaurant operates a General Partnership between the partners in which it performs with common goal of making a profit. Each partner has signed in the agreement created to be the proof of existence and estoppels. The partners are equally liable in sharing the business profit and loss, concern in managing the business, as well as they all control the property. The parties are expected to combined abilities, skills and resources which will be a great source of strennth Partner's Contribution Patricia YumulJona Cyl Buizon 10% 750,000.00 ] John Rafael Flores 10% 750,00000 1 Lb = Nichole Clyne Lotivio 10% 750,000.00 "Jennie Maglente 10% 150,000.00 Arian Mestiola 10% 150,000.00 | Justin Jona Plamenco 10% 150,000.00 | Steneil John Rocha ~ 10% 150,000.00 | 10% 150,000.00 | Mark Gerald Tuazon 10% 780,000.00 TOTAL 100% 7,500,000.00 D. Officers and Key Personnel in this section, the owners will aiso participate to the business organization, the owner Ms. Patricia T. Yumul will somehow visit the store twice a week, she <>a week, she will help the employees to motivate to theit works, ant the will not act not only as the leader but also a manager. Another owner Mr John Cyril L, Buizon will also help the overall production of the store, in which ala one of the general partner of the company. However, the restaurant will atl hive a general manager as well as Asst. manager to control and manage the restaurant effectively ela, General | The General be responsible for the overall management of the Healthy Indulgence Restaurant, including the proper relationship to | their employees. He/ She will be expected to be flexible and address all aspect of managing the business, handling the decisions and plans as well as the activities that Manager will | 24-34 years old. Dynamic, responsible and result oriented individual, graduate of 4 year BS Administration major in Management or any business related course With at least 5 years’ experience in handling food outlet operations, personnel management, including hiring, supervision, evaluation, and 16,000.00)are carried out on it Tbeneiit | administration. | With good mora charecter, has the ability to be a role model to his employees. Competent in handling store | operations, | building, cost | management, | raw materials | orderng, |training and development, community [relations as well as in ensuring conformance to establish in food quality, service, management, cleaniness and environment through internal and external of the | restaurant. ‘Assistant _ | Asst. Manager | 20-28 ~ years: P 21,000.00 Manager for the Healthy | old, Graduate ee Indulgence of 4-years_ inhas to assist the management in daily operation. He/ | She also have to provide assistance when it comes to. scheduling the employees, performing inventory count of supplies and analyze sales depending on its weekly sales. He/ She need to ensure that the entire | store equipment's and facilities are properly maintained based on the restaurant standards. It is important to assist. the general manager in hiring and training their new employees to ensure __ that BS in Administration or any business related course. Must have at least 3. years supervisory experience in food establishment, good in planning, organizing, leadership skills as well as assistance at the higher manager, analytical, responsible, and hardworking, with good moral character and interpersonal skill.ee ee the crews are qualified to perform their delegate task and performance. Finance Manager The Finance or accountant manage the record, analyze and interpret financial information and create financial statements, tax reports as well as preparing monthly sales reports, He will also run the payroll of the employees. 24-32 years old, Graduate in BS Accounting or Business finance. In depth knowledge and experience in accounting, financial reports and sales. At least 3-years’ experience in accounting esp. in a food establishment, with good moral character and loyalty. P 10,000.00 Head Chef The Head Chef will take in charge and expected to lead, motivate and supervise the — kitchen team_in_ the 24-32 years old, Graduate in BS HRM or culinary or any related course. A degree from an accredited culinary 21,000.00224 festaurant and | university or] z have full college is a knowledge | plus; however, and experience in Fesponsibility | top restaurant for food | or food storing, establishment preparation, | will be factored production, | in addition to cooking and| degree. At service in| least 3 years’ Healthy experience in Indulgence | culinary, Restaurant cooking, and preparing satisfying indulging foods. Cook The cook will |2-3 years of 3 ~ |P 12,740.00 | | be responsible | cooking for the menu. | experience in | Responsible | any kind of | |for the food | restaurant preparation | Knows how to and cooking | use new the dishes | equipment in | | cooking Service crew | The service| 18-26 years | 10 P 11,009.25 : crew will be|old, Service | (Dining/ | responsible in | oriented Kitchen’ | customer _| individuals, at | Counter) | service, food| least college | | preparation, | level, and enthusiastic to cleanliness | deliver and hygiene. | excellent Service crew|customer | __eo canbe in \dining or | kitchen or |even counter | person or both, he/ she will be responsible in doing task and performance inside the | store delight and service and with positive attitude. With work experience in a fast food establishment is an advantage. Security Guard [Provide a | professional, | efficient, and approachable security | service with associated } switch board and reception duties, maintaining high level of customer service to staff and visitors at | all times. Security experience, NB Police clearance With good moral character 11,500.00 Maintenance The maintenance will take in charge in maintenance all equipment’s within the catering operation through due 24-32 years old, at least high school graduate. Willing to work in little hours, have good moral character. P 10,000.00 eeeOrganizational Structure General L 227 = Dining Crew Head Chef Abaenta bel & Manage L J. CrewHiring Process 4, Initial screening 2. Completing the application form 3. Employment tests 4, Comprehensive interview 5. Training (on the job examination) 6. Orientation (requirements: including medical and physical examination) i Employment Requirements “Photocopy of the pre hiring requirements must be submitted on the given date (which is one week before the date of hire, original copies must be presented to validate AUTHENTICITY) 1, SSS Number (photocopy of ID or E1 form) 2. TIN Number (photocopy of ID or form 1902) 3. Birth Certificate 4, NBI Clearance 5. Barangay Clearance 6. Mayor's permit