Monday, February 21, 2011
Part 2 The Business of Managing
This part of the business plan asks students to think about goals of their business, some internal and external factors affecting the business, as well as theorganizational structure of the business. As part of the assignment, students will perform a basic SWOT analysis for their business and create an organizational chart to show the framework of the business. Students will also explain the role of each employee, and how each relates to the others. Finally, students are asked to examine various factors relating to operating their business.
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Some of the goals of our business will be to provide people a wide variety of menu choices, keep a clean establishment, keep up with health code regulations, and provide everyone with a pleasant dining experience. The roles of the employees are going to be listed as followed:
ReplyDelete1. Manager
a. Orders food
b. Keeps daily, weekly, monthly, and yearly records of sales
c. Organizes payroll
d. Hires employees
e. Talk to customers on the floor
f. Make sure productivity is up
g. Enforce the codes and rules of the establishment
2. Servers
a. Serve the customers
b. Memorize the menu with all the options available for which item
c. Be able to know what the flavors of the food are and how to describe them to the customer
d. Perform closing side-work
e. Perform opening side-work
3. Cooks
a. Learn how to cook every menu item
b. Make sure that the food is cooked to the customers liking
c. Learn how to present the food
d. Organize walk in cooler and freezer with manager when delivered
e. Learn how to organize food according to freshness
f. Opening side-work
g. Closing side-work
4. Dishwasher
a. Wash dishes
b. Learn how to operate the dishwashing machine
c. Opening side-work
d. Closing side-work
5. Bussers
a. Set up the tables
b. Clean the tables
c. Clean the restaurant after closing time
d. Perform table maintenance (picking up empty plates)
e. Closing side-work
6. Host/Hostess
a. Seat customers at the appropriate table
b. Seat servers in their sections evenly
7. Bartender
a. Know drinks with extensive knowledge
b. Keep tabs on all the alcohol (weigh at beginning and end of the day)
c. Serves single people at the bar
d. Know the menu (same as servers)
8. Expediter
a. Works only on busy nights
b. Makes sure the food goes out in the correct order (seat 1, seat 2, etc…)
c. Makes sure food is what the customer ordered