Personnel of Establishment (Hrm)

3. 1 force-out of the Establishment Manager story to Owner section Administration Duties& responsibilities 1. evaluate forage con effectption, place orders with suppliers, and schedule delivery of fresh nutrition and beverages. 2. solving customer complaints about nutrition quality or helper. 3. Direct cleansing of kitchen and dining theater of operationss to watch sanitisation standards, and keep appropriate records. 4. monitoring device actions of module and customers to en certain(a) that health and preventative standards and liquor regulations are obeyed. 5. Maintain figure and employee records, prepare payroll, and pay bills, or monitor bookkeeping records. . May spend computer software to monitor inventory, track staff schedules and pay, and perform early(a) record keeping tasks. 7. Recruit, hire, and oversee study for staff. 8. Schedule work hours for servers and kitchen staff. 9. Monitor fodder preparation and methods. Waiters/Waitress base to Manager/Su pervisor Department viands and beverage Duties & responsibilities 1. Greeting Customers 2. Offering and serving Beverages & Appetizer 3. fetching and serving meals orders 4. Continued dish out 5. Delivering the check and accepting payments 6. Provide square-toed(a) dining service etiquette when serving meals 7.Preparing the dining room for meal service set tables, set up service areas, refill condiments be sure dining room and wholly service pieces are clean. 8. Clear tables, brush tables and chairs or replace linens and wipe condiment containers. Qualifications 1. Dining room service realize preferably in a hotel or resort 2. Possess a pleasant and outgoing personality. 3. Detail oriented 4. capability to work morning, nights, weekends, and holi twenty-four hour periods. 5. must(prenominal)iness have the ability to read, write and communicate in English. 6. top executive to grasp, lift, offer or otherwise(a)wise move materials weighing up to 70 pounds eatery Superviso r Report to ManagerDepartment Administration Duties & responsibilities 1. Maintain established knowledge of and agree with entirely departmental policies/service procedures/standards. 2. Maintain virtuoso(a) knowledge of correct maintenance and use of equipment. Use equipment only as intended. 3. Anticipate guests needs, respond promptly and acknowledge all guests, however picky and whatever time of daylight. 4. .Maintain positive guest relations at all times 5. Resolve guest complaints, ensuring guest satisfaction 6. Check shop areas for proper supplies, judicature and cleanliness. Complete requisition for additional supplies require and patch up to Manager.Instruct designated personnel to rectify any cleanliness/organization deficiencies. 7. Meet with the Chef to come off day by day specials and 86d items update board throughout shift. 8. Complete all paperwork and finis duties in accordance with departmental standards. 9. Review status of assignments and any r paygr ade action with Manager and/or on-coming Supervisor Qualification 1. Minimum 21 years of age to serve alcoholic beverages 2. 2 years love as Room serving Server 3. Knowledge of various food service styles (i. e. , French service, Russian service, Family Style service, Butler Style service). . mustiness have good understanding of the English language define Report to executive Chef Department F&B Department Duties & responsibilities 1. Prepares and belies 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- byplay activeness and assist in guiding the work of food service workers, students and other employees within area of assignment 4. Assists in the preparation of salads and desserts 5. nary(prenominal)ifies executive program of food and supplies needed.Checks in food and supplies as necessary. Maintains food turn out records. 6. Maintains maximal standards of sanitation and safety. Qualification 1. office to stand for long periods of time 2. Ability to lift up to 50 pounds. 3. Ability to show on-the-job nurture in food preparation to lower level employees. 4. Ability to maintain effective workings relationships with others 5. Ability to read, write and follow instructions dishwasher Report to Manger/Supervisor Department Duties & Responsibilities 1. Sets up and cleans dish gondola area checks temperatures and soap dispensing levels 2.Stores clean equipment and apparatuss 3. Assists in maintaining preparation and service areas in a sanitary condition 4. Empties garbage to dump site 5. Sweeps and mops knock d take in 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, cleanup spot up spills cleaning as a whole. . Operate and keep up machines used on the job such as wet and modify 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 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 teach procedures in discussion of food service 7. must(prenominal) be able to manage a staff of 10-15 associates Qualifications . Sanitation documentation 2. Minimum of 5 years anterior Chef experience preferred 3. Previous Health Care Food gain experience preferred 4. Understanding of working with older pop ulation 5. Ability to work early 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 residency with state local and regulatory agencies as it relates to Food Service Qualifications 1. mellowed School diploma or equivalent required 2. Sanitation Certificate 3. Previous Chef experience preferred 4. Minimum angiotensin converting enzyme year quite a little homework 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 discipline requi red See table 3. 1 Personnels No. f personnels Manager 1 Waiters/Waitress 5 Restaurant Supervisor 1 Cook 4 Executive Chef 1 Sous Chef 1 3. 2 Type of Business OrganizationWe chose line pillow slip functional because this type of organization facilitates decision making due to its simple mindedness of its organizational building. It also facilitates discipline and control of individuals and to maintain flexibility with organization as a response a constantly changing conditions and demands of its environment. 3. 3 Proposed Organizational Structure The Italian Restaurant Di Buongusto is established by 8 people, that classified as corporation. This psychiatric hospital has different position as verbalize below in Figure 3. 3 The manager of the restaurant is the unmatched who manages and control the business/establishment, and followed by restaurant supervisor that supervised & examine the establishment and also observe the lower position if they do their job appropriat ely.Executive Chef is a head chef, that guides the Sous Chef in preparing foods that you entrust serve in the establishment and takes command of the actual production and the minute-by-minute supervision and scheduling of the kitchen staff. , whence 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 determine 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 have a go at it 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 feel welcome and clean, we ll-maintained purlieu and prices that represent a good value. We believe these expectations must be met all(prenominal) time a customer enters in our restaurants. OBJECTIVES 1. To represent commitment to deliver the goods specific performance targets for a certain time. 2. To be must declared in quantifiable terms and contain a deadline for achievements. 3. To spell-out how much of what strain of performance by when. 4. To increase sales growth. 5. To become socially sure and responsible. CORPORATE GOALS ? To have at least 50% return of the coronation after a year of operation. ? To maintain liquidity of asset and availableness of cash in hand every year. To inaugurate and develop youthful product. ? To have another branch after 3 to 4 years. ? To introduce and develop new product. ? To have relaxing and comfortable appeal to the customers. RULES AND REGULATIONS ? ever in proper uniform. ? Punctuality. ? Discourage too much jewelry wrong the establishment. ? Always observe cleanliness. ? Be courteous and kind to customers. ? Tips from the customers are centralized. SUNCTIONS ? sensation (1) week suspension, if an employee bring out food from the establishment without the permission from supervisor. ? tetrad (4) tardy marks are equivalent to one (1) absence. ? Going outdoors the establishment in time of work is one (1) week suspension. showtime Offence = one (2) week Suspension. ? 2nd Offence = two (2) weeks Suspension. ? tertiary Offence = Dismissal from the establishment. 3. 6 TRAINING AND PLACEMENT Identify the training needed for professional growth. In cosmopolitan, chefs and cooks measure, mix, and cook particles match 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 function estab lishments tend to have varied menus and larger kitchen staffs.They often accommodate several chefs and cooks, sometimes called assistant or line cooks, along with other lesser skilled kitchen workers, such as food preparation workers. to each one 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 prefatory sanitation and workplace safety subjects and continues with instruction on food handling, preparation, and cooking procedures.A high school diploma is not required for set out 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 own place. Many school districts, in cooperation with State departments 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 just starting time out in the field.Internships provide valuable experience and can run for 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 categorize 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 cabal of activities and accomplishments of each member. The criteria also recognize the im portance about their jobs. This structure allows the sum total of an individuals achievements to be considered in the evaluation for promotion. 3. hire Administration The Di Buongusto (Pizza and Pasta Restaurant) will hire one manager with a hire ranging from P12,000 to P13,000 per month. Two Chef with a salary 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 cast off ? Emergency Leave ? Maternity/ Paternity Leave ? Transportation pay ? Free food ? 13th Month Pay ? Sack of rice Every 2 months ? Perfect attendance (get Php. 500. 00 every pay day) 3. 9 Operating Rules House Rules 1. All employees should wear the proper uniform. 2. All employees should unendingly come to work on time. 3. All employees should obey and respect whoever is higher(prenominal) 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 away of sleeveless shirts, shorts and slippers. 3. Pets are not allowed inside the establishment. 4. No get uparms allowed. end and Safety Rule s 1. Location and number of squeeze out extinguishers should be decided according to the material stored in the building. 2. Expert advice should be taken in place fire safety equipments and smoke detectors. 3. Fire fighting equipment and signage should be conspicuously 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 commissioning 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 costume to prevent contamination of food, equipments, utensils, and linens. 2.All employees experiencing persistent sn eezing, coughing, or runny roll 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 avoid 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. Water service lines must be installed to a point along road frontage of a lot where urban center water is available. 2.A minimum of 10 between any passage and the service line must be maintained. 3. Clean-outs must be provided. 4. The lieu 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. Plumb ing 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 Feasibility Submitted by 3HRM04 OWNER RESTAURANT film director RESTAURANT SUPERVISOR SERVICE FOOD & BEVERAGES WAITERS EXECUTIVE CHEF DISHWASHER/ JANITOR SOUS CHEF create