Personnel of Establishment (Hrm)

3. 1 personnel of the Establishment Manager cover to Owner surgical incision Administration Duties& responsibilities 1. Estimate intellectual nourishment for thought consumption, place orders with suppliers, and schedule delivery of fresh solid forage and beverages. 2. Resolve customer complaints about f ar prime(prenominal) or supporter. 3. Direct cleaning of kitchen and dining beas to take note sanitation standards, and confirm appropriate records. 4. Monitor actions of staff and customers to ensure that health and gumshoe standards and liquor regulations are obeyed. 5. Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records. . May use reck mavinr software to monitor inventory, track staff schedules and pay, and perform another(prenominal)(a) record keeping tasks. 7. Recruit, hire, and oversee planning for staff. 8. Schedule hold up hours for administerrs and kitchen staff. 9. Monitor fare supplying and methods. serve rs/Waitress storey to Manager/Supervisor segment diet and beverage Duties & responsibilities 1. Greeting Customers 2. Offering and serving Beverages & Appetizer 3. Taking and serving repasts orders 4. Continued service 5. Delivering the check and accepting payments 6. Provide proper dining service etiquette when serving meals 7.Preparing the dining way for meal service set tables, set up service areas, refill condiments be sure dining way and altogether service pieces are clean. 8. Clear tables, wipe tables and chairs or replace stemmans and wipe condiment containers. Qualifications 1. Dining room service experience preferably in a hotel or resort 2. Possess a agreeable and outgoing personality. 3. Detail oriented 4. business leader to work morning, nights, workweekends, and holidays. 5. Must have the index to read, write and get in English. 6. Ability to grasp, lift, carry or otherwise move materials weighing up to 70 pounds eating house Supervisor Report to Manager segm ent Administration Duties & responsibilities 1. Maintain complete knowledge of and surveil with all departmental policies/service procedures/standards. 2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment still as intended. 3. Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever cadence of day. 4. .Maintain positive guest relations at all ms 5. Resolve guest complaints, ensuring guest cheer 6. Check storage areas for proper supplies, organization and cleanliness. Complete requisition for additional supplies demand and submit to Manager. ascertain(p) designated personnel to rectify any cleanliness/organization deficiencies. 7. Meet with the Chef to review daily specials and 86d items update board throughout shift. 8. Complete all paperwork and closing duties in accordance with departmental standards. 9. Review status of subsidisations and any reassessment action with Manager and/or on-coming Super visor Qualification 1. Minimum 21 years of age to dish up alcoholic beverages 2. 2 years experience as Room Service Server 3. Knowledge of miscellaneous food service styles (i. e. , French service, Russian service, Family Style service, Butler Style service). . Must have comfortably understanding of the English language set Report to decision maker Chef Department F&B Department Duties & responsibilities 1. make waters and cooks meats, fish, vegetables, gravies, cereals, soups, fruits, bakery products and other forms of food. 2. Prepares and cooks food for special diets from recipes formulated by qualified personnel. 3. Assists in on-the-job re achievement and assist in directing the work of food service workers, students and other employees within area of assignment 4. Assists in the preparation of salads and desserts 5. Notifies supervisor of food and supplies needed.Checks in food and supplies as necessary. Maintains food business records. 6. Maintains level best standa rds of sanitation and condom. Qualification 1. Ability to stand for long periods of time 2. Ability to lift up to 50 pounds. 3. Ability to provide on-the-job training in food preparation to lower level employees. 4. Ability to maintain effective working relationships with others 5. Ability to read, write and follow instructions functionwasher Report to till/Supervisor Department Duties & Responsibilities 1. Sets up and cleans dish machine area checks temperatures and soap dispensing levels 2.Stores clean equipment and utensils 3. Assists in maintaining preparation and service areas in a sanitary condition 4. Empties garbage to dump site 5. Sweeps and mops floor 6. Operates a dish machine to wash dishes, glasses, cups, trays, silverware and food service equipments Qualifications 1. Must possess effective listening skills and the ability to communicate in a clear and concise manner 2. Ability to work independently as well as work as part of team Janitor Report to Manager/Supervisor Department Duties & Responsibilities 1. Cleaning toilets, sweeping/mopping floors, cleaning up spills cleaning as a whole. . Operate and keep up machines used on the job such as wet and dry vacuums, buffers, and polishers. Executive Chef Report to Manager/ Supervisor Department F&B Department Duties and Responsibilities 1. Supervise food production 2. Prepare food daily as adumbrate on the Food Production Worksheet 3. Maintain kitchen sanitation and safety standards 4. Assist with set-up, service and clean-up of food production 5. Ensure proper sanitation and storage of kitchen equipment 6. Assist with safety and training procedures in handling of food service 7. Must be able to manage a staff of 10-15 associates Qualifications . Sanitation Certificate 2. Minimum of 5 years previous Chef experience like 3. previous Health Care Food Service experience preferred 4. Understanding of working with older community 5. Ability to work first morning or evening shifts Sous Chef Report to Executive Chef Department F&B Department Duties and Responsibilities 1. Supervise food production 2. Prepare food daily as outlined on the Food Production Worksheet 3. Maintain kitchen sanitation and safety standards. 4. Assist with set-up, service and clean-up of food production 5. Ensure proper sanitation and storage of kitchen equipment 6.Assist with safety and training procedures in handling of food service equipment 7. Ensure compliance with state local and regulatory agencies as it relates to Food Service Qualifications 1. high school School diploma or equivalent needful 2. Sanitation Certificate 3. Previous Chef experience preferred 4. Minimum one year volume cooking experience 5. Previous Health Care Food Service experience preferred 6. Understanding of working with older population 7. Ability to work early morning or evening shifts 8. Culinary education required See table 3. 1 Personnels No. f personnels Manager 1 Waiters/Waitress 5 eatery Supervisor 1 Cook 4 Exe cutive Chef 1 Sous Chef 1 3. 2 Type of championship OrganizationWe chose line attribute functional because this type of organization facilitates decision making due to its simpleness of its organizational structure. It also facilitates discipline and control of individuals and to maintain flexibility with organization as a answer a constantly changing conditions and demands of its environment. 3. 3 Proposed Organizational Structure The Italian eatery Di Buongusto is established by 8 people, that classified as corporation. This giving medication has different position as stated below in Figure 3. 3 The manager of the restaurant is the one who manages and control the business/establishment, and followed by restaurant supervisor that supervised & inspect the establishment and also observe the lower position if they do their job appropriately.Executive Chef is a head chef, that guides the Sous Chef in preparing foods that you will serve in the establishment and takes command of the actual production and the minute-by-minute supervision and scheduling of the kitchen staff. , then waiters is the one who receives the orders of the customers and they are the one who serves, the food to them. Dishwasher/ janitor, they are the one who maintains the cleanliness and orderliness of the establishment FIGURE 3. 3 DI BUONGUSTO ORGANIZATIONAL STRUCTURE 3. 4 Proposed Management Principles & Practices MISSON A quality and values will secure our success. We will live by our values, have fun, and take pride in what we do. Our values are to maintain a work environment where people enjoy coming to work, to serve our guests and exceed their expectations, and to be profitable and result oriented. VISSONTo provide quality food that tastes good, friendly, attentive servers who make customers smelling welcome and clean, well-maintained surroundings and prices that represent a good value. We believe these expectations must be met every time a customer enters in our restaurants. OBJECTIVES 1. To represent commitment to achieve specific performance targets for a certain time. 2. To be must stated in quantifiable terms and contain a deadline for achievements. 3. To spell-out how much of what kindhearted of performance by when. 4. To increase sales growth. 5. To come socially aware and responsible. CORPORATE GOALS ? To have at least 50% return of the investment after a year of operation. ? To maintain liquidity of summation and availability of cash in hand every year. To introduce and develop new product. ? To have some other branch after 3 to 4 years. ? To introduce and develop new product. ? To have relaxing and satisfied appeal to the customers. RULES AND REGULATIONS ? continuously in proper uniform. ? Punctuality. ? Discourage too much jewelry inside the establishment. ? Always observe cleanliness. ? Be courteous and kind to customers. ? Tips from the customers are centralized. SUNCTIONS ? One (1) week suspension, if an employee bring out food from t he establishment without the permission from supervisor. ? Four (4) tardy marks are equivalent to one (1) absence. ? Going international the establishment in time of work is one (1) week suspension. First Offence = one (2) week Suspension. ? 2nd Offence = two (2) weeks Suspension. ? 3rd Offence = Dismissal from the establishment. 3. 6 TRAINING AND PLACEMENT call the training needed for professional growth. In general, chefs and cooks measure, mix, and cook ingredients according to recipes, using a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, grinders, and blenders. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies. Larger restaurants and food services establishments tend to have varied menus and larger kitchen staffs.They often include some(prenominal) chefs and cooks, sometimes called assistant or line cooks, along with other lesser skilled kitchen workers, such as food preparation workers. Each chef or cook works an assigned station that is equipped with the types of stoves, grills, pans, and ingredients needed for the foods prepared at that station. Job titles often reflect the principal ingredient prepared or the type of cooking performed. Most fast-food or short-order cooks and food preparation workers require little education or training most skills are learned on the job. Training generally starts with basic sanitation and study safety subjects and continues with instruction on food handling, preparation, and cooking procedures.A high school diploma is not required for beginning jobs, but it is recommended for those planning a career as a cook or chef. High school or vocational school programs may offer courses in basic food safety and handling procedures and general business and computer classes for those who want to manage or open their possess place. Many school districts, in cooperation with State departme nts of education, provide on-the-job training and summer workshops for cafeteria kitchen workers who aspire to become cooks. Large corporations in the food services and hospitality industries also offer paid internships and summer jobs to those expert starting out in the field.Internships provide valuable experience and can lead to placement in more formal chef training programs. Process of promotions (criteria) evaluation performance. The new criteria introduce several innovations. With the new guidelines, individuals are not categorized into a single set of criteria. Rather, there is a flexible structure that provides a menu of options, allowing assembly of a profile that reflects the unique combination of activities and accomplishments of each member. The criteria also recognize the richness about their jobs. This structure allows the sum total of an individuals achievements to be considered in the evaluation for promotion. 3. stipend Administration The Di Buongusto (Pizza a nd Pasta Restaurant) will hire one manager with a requital ranging from P12,000 to P13,000 per month. Two Chef with a allowance from P30,000 to 31,200 per month. Five waiter with a salary ranging from P9,000 to P9,932. One restaurant supervisor with a salary from P11,000 to 11,700. Four cook with a salary of P9,500 to 10,400. Three dishwasher with a salary ranging from P9,000 to P9,932. Two janitor with a salary ranging from P9,000 to P9,932. Manager P 500. 00/day X 26 days X 12 months P 156,000. 0 Chef P 1,200. 00/day X 26 days X 12 months P 374,400. 00 Waiter P 382. 00/day X 26 days X 12 months P 119,184. 0 Restaurant supervisor P 450. 00/day X 26 days X 12 months P 140,400. 00 Cook P 400. 0/day X 26 days X 12 months P 124,800. 00 Dish washer P 382. 00/day X 26 days X 12 months P 119,184. 00 Janitor P 382. 00/day X 26 days X 12 months P 119,184. 0 Total salary P 1,153,152. 00 3. 8 Employees Benefits ? SSS ? Sick take ? Emerge ncy Leave ? Maternity/ Paternity Leave ? Transportation tout ensembleowance ? Free food ? 13th Month Pay ? Sack of rice either 2 months ? Perfect attendance (get Php. 500. 00 every pay day) 3. 9 Operating Rules House Rules 1. All employees should go to pieces the proper uniform. 2. All employees should invariably come to work on time. 3. All employees should obey and respect whoever is high to them. 4.All employees must be friendly to the customers. 5. Always smile. 6. All employees must remember that the customer is always right. 7. No resting during working hours. 8. Clean the area always. Customer Rules 1. Customers must wear a proper attire. 2. No wearing of sleeveless shirts, shorts and slippers. 3. Pets are not allowed inside the establishment. 4. No firearms allowed. Fire and Safety Rules 1. attitude and number of fire extinguishers should be decided according to the material stored in the building. 2. Expert advice should be taken in installing fire safety equipments and smoke detectors. 3. Fire fighting equipment and signage should be prominently displayed. 4.All employees must be well-trained when an emergency occurs. 5. An established chain of commands and procedures to be followed in an emergency, including an evacuation plan. 6. Designation of a person or committee to oversee the safety plan and establishment procedures. 7. Make sure the establishment has up-to-date fire alarms, a working sprinkler system and/or fire extinguishers and a first-aid kit and other safety equipment on site. 8. Be prepared for regular fire inspection visits by knowing local fire and safety codes. Sanitation Rules 1. All employees should wear clean outer c percentagehing to prevent taint of food, equipments, utensils, and linens. 2.All employees experiencing persistent sneezing, coughing, or runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food clean equipments, utensils and linens. 3. All employees should wash their hands before and after working to subjugate contamination. 4. All employees must not use a utensil more than once to taste food that is to be sold or served. 5. Raw ready-to-eat food shall be stored separately from ready-to-eat food. 6. Food shall be obtained from sources that comply with all laws relating to food and food labeling. 7. All employees must have a proper hygiene. Plumbing Rules 1. irrigate service lines must be installed to a point along road frontage of a lot where city water is available. 2.A minimum of 10 between any driveway and the service line must be maintained. 3. Clean-outs must be provided. 4. The blank space owner is responsible for ensuring the integrity and accessibility of the property line clean-out. 5. Must regularly check the water lines of the establishments. 6. Plumbing Inspectors and/or his designee shall make all required inspections, or shall accept reports of inspections by approved agencies or individuals. CHAPTER 3 Management and Personnel Feasibi lity Submitted by 3HRM04 OWNER RESTAURANT MANAGER RESTAURANT SUPERVISOR SERVICE FOOD & BEVERAGES WAITERS EXECUTIVE CHEF DISHWASHER/ JANITOR SOUS CHEF produce