129 second deliverable

7/29/2019 129 Second Deliverable

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Second Deliverable

Organizational Structure and Management Plan

I. Business Type: CorporationAdvantages over other business types Disadvantages over other business types

Owners have limited liability Retained profits taxed twice: as company profit and asstockholders capital gains

Professional management not restricted byability of owners

Complex management structure can make decisionsslow and expensive

Large-scale, low-cost capital available

Perpetual life

Long-term labor contracts cut labor costs

II. Registration Requirements and Basic ProceduresRegistration of Business

Registration of Employees


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Required documents

6 sets of the following basic documents arranged in the following required order:

1. Cover Sheet Companys full name, business address, total number of stockholders2. Name Verification Slip3. Notarized Bank Certificate

of Deposit of Paidup Capital

4. Articles of Incorporation Name of the corporation; primary purpose; place of principal office; termfor which the association is to exist; names, nationalities, and residences

of the incorporators; number of trustees, and other information.

5. Treasurers Affidavit 25% of the authorized capital stock has been subscribed and that 25%of the subscribed shares have been paid

6. Bylaws Rules of action for internal regulation7. Undertaking to Change Not required if Articles of Incorporation has provision on this

Name commitment

III. Organizational ChartBOD

CEO

OPERATIONS &

BUSINESS DEVT

General Manager

KITCHEN

DIVISION

Executive Chef

SERVICE DIVISION

Front of the House

Manager

FINANCE DIVISION

Finance Manager


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IV. Top Management ProfileAnson Keh, CPA, MBA

Former VP for Finance of a manufacturing company Professor in Management Advisory Services (BS Accountancy) and Entrepreneurship

(MBA) in De La Salle University (Manila)

Maricel Batoy

Formerly employed in an events management company Food enthusiast

Joanna Matadling Graduate of BS Hotel, Restaurant and Institution Management, UP Diliman Specializes in French and South American cuisine Does consulting work

Godofredo Pineda

Graduate of BS Hotel, Restaurant and Institution Management, UP Diliman Experienced in the preparation of various international cuisines

Ferdinand Importado, CPA Former accounting supervisor of a retail company Professor in Management Advisory Services and Advance Accounting in Dr. Yangas

Colleges (Bulacan)

Appendix A: Registration Requirements and Basic Procedures

Procedure Location

Registration of Business

Verify proposed name Online at www.sec.gov.ph or Walk-in at the Cashier G/F and Name

ChiefExecutive

Officer

General

Manager

Front of

the House

Manager

Executive

Chef

Finance

Manager


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Verification Unit counter, 2/F, SEC Bldg(cost: around P40)

File required documents Company Registration and MonitoringDepartment (CRMD), 2/F SEC Bldg

Cost: 1/5 of 1% of the Authorized Capital Stock but

not less than P1,000.00 for Articles ofIncorporation,

P510.00 for By-Laws, and 1% of Filing Fee of Articles of Incorporation

for Legal Research Fee; 8 Sets of the complete blank forms available

at SECCU, 3F, SEC BLDG for P500

Secure Barangay Clearance Barangay HallSecure Mayors Permit or City/MunicipalBusiness Permit

Local Government Unit (LGU)Apply for a business taxpayer identificationnumber (TIN) and Certificate of Registration

for taxation purposes

Bureau of Internal Revenue (BIR)

Register books of accounts, point-of-sales(POS) machines and receipts

Bureau of Internal Revenue (BIR)Register with DOLE Department of Labor and Employment (DOLE)Registration of EmployeesSecure an SS number for each employee Social Security System (SSS)Register SSS members earning at least P4,000a month for Pag-Ibig Fund

Home Development Mutual Fund (HDMF)Register each employee with PhilHealth Philippine Health Insurance Corp. (PhilHealth)


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Appendix B: Job Title and Description

Job Title Job Description

Buspersons Clean the table Carry dirty dishes to the kitchen Change the ashtray Pour water Make the Mise en Place (linen, tableware, candles) Clean the dining area

CEO Oversees the performance of all of the departments Manages any problem that may occur in each department Sets the strategic aims of the company Sets the culture of the company Makes sure that the investors will get a return on their investment

Chef de Rang Welcome the guests Seats the guests Gives the menu to the guests Opens and serves wine.

Executive Chef The manager of the entire kitchen. Supervises a number of chefs Responsible for planning menus Responsible for recipe standardization and overall food quality Distributes and organizes the guest food order Aware of new trends and costs in the food service industry Has Knowledge and experience in international and local cuisines

Financial Manager Oversees the performance of the entire finance department Responsible for making the financial statements and other relevant data fair

and accurate Makes sure that accounting rules and conventions are observed Manages disputes on recording accounting entries

Food Servers These employees serve food and beverage to guestsFront of the HouseManager

before service : Hires and trains the dining room Staff Supervises and coordinates activities of dining room staff Checks the physical condition of the dining room before it opens Takes and manages reservations Organizes table and seat settings Prepares the staff schedule and makes sure enough service personnel will be

on hand

Makes sure the menus are in good condition during service : Observes the job performances of service employees Makes sure the guest is satisfied and follow up guest complaints Detects dishonest servers Deals with unhappy or difficult guests in a discreet and appropriate manner Provides special service Checks regularly the cleanness of the toilets Maintains a pleasant atmosphere in the dining room Prepares and presents the guest bill / check to the cashier after service : Provides reports and statistics for management (sales per day, lunch, dinner,

items, number of guests per day, lunch, dinner, average guest check)


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General Manager Involved in day-to-day operations like procurement of supplies and payment Meets all budget goals Ensures quality standards for food production with the chef Ensures quality standards for service Develops budgets with department heads Designs and improves restaurant cash security Meets with guests for special events like catering and banqueting Plans all the marketing and advertising activities Knows the competition Knows the suppliers Knows the industry trends Conducts regular department meeting Maintains positive employee relations Must be able to operate all the equipment in the restaurant Ensures good safety and emergency practices Plans the menus (with Chef) which means define the menu items, name and

describe the items, price the menu, design the menu with pictures, paper,translate the menu

Management ProcessGeneral LedgerClerk

Maintains a master list of monthly journal entries Records supporting information for all journal entries Enters all journal entries Ensures that recurring entries are changed or terminated at appropriate trigger

points

Assists auditors with journal entry examinations Assists in the production of financial statements Assists in writing footnotes to the financial statements Assists in writing SEC disclosures and supporting tables Handles the payroll

Information

Systems Officer

Maintains the information system so it continues to function properly.Marketing Officer Executes all marketing and advertising plans of the general managerReceiving andStoreroomEmployees

Help supplier to unload food Verify the quality, size, quantity and price of food delivered Facilitates the storage of food

Sous Chef Assistant of the Executive ChefSupplier Relations Looks for suppliers

Maintains a list of supplier contacts Coordinates with the executive chef through the general manage whether there

are changes in the supplies needed Coordinates with suppliers for the schedule of the arrival of the goods

129 second deliverable

Documents