CHAPTER V

MANAGEMENT FEASIBILITY
5.1 PERSONNEL
MANAGER (2)
Qualifications of this position are:
-College graduate of Business courses with experience
-They are responsible for getting the job done and motivating people
- Have training, background, and experiences sufficient to satisfy the
expectation described in this job description.
- 21 years old and above
COOK (2)
Qualifications of this position are:
- Preferably BSHM College graduate preferably BSHM with experience
- Must know how to bake and cook varieties of foods
- Passionate about food
- 21 years old and above
KITCHEN HELPER (2)
Qualifications of this position are:
- Be able to work comfortably and maintain high levels of performance.
- General understanding of the workings in a restaurant kitchen
- Has a basic knowledge of food hygiene, storage and preparation
- Training in food hygiene
- 21 years old and above
WAITER (2) /WAITRESS (2)
Qualifications of this position are:
- Preferably college graduate with or without experience
- can do multi-tasking
- Have a pleasing personality
- 21 years old and above

CASHIER (1)
Qualifications of this position are:
- Preferably college graduate of any Business course
- Experienced with cash handling
- Has a working experience
- Have pleasing personality
- 21 years old and above
MAINTENANCE STAFF (2)
Qualifications of this position are:
- Graduate of engineering courses with experience
- Have extensive experience with installing and troubleshooting electrical
switches, operating boilers, and repairing appliances
- The skills and knowledge required would generally be obtained with
previous experience in building cleaning and maintenance work.
- 25 years old and above
SECURITY GUARD (Under Agency) (1)
Qualifications of this position are:
- At least High School graduate
- With pleasing personality
- 25 years old and above

5.2 JOB DESCRIPTION AND SPECIFICATION

MANAGER
Job Description:
- Restaurant managers ensure that restaurants operate efficiently and
profitably while maintaining their reputation and ethos. They must
coordinate a variety of activities and are responsible for the business
performance, quality standards and health and safety of the restaurant.
Specification:
- Responds to customer queries and complaints - prepare reports at the end
of the shift/week, including staff control, food control and sales
- Organize marketing activities, such as promotional events and discount
schemes
- Take responsibility for the business performance of the restaurant
- Analyze and plan restaurant sales levels and profitability
- Maintain high standards of quality control, hygiene, and health and
safety
COOK
Job Description:
- They are responsible in managing the food and beverage of the
restaurant. The cook will be expected to lead, motivate and supervise the
Kitchen team and have full responsibility for food storing, preparation,
production, cooking and service to the Restaurant. They must be energetic
and enthusiastic with a real passion for cooking.
Specification:
- Ensure the consistent smooth running of food production areas within the
kitchen.
- Ensure effective control of stock purchasing, receipt, storage, preparation
and service with regard to quality, quantity and safety.
- Organize orders
- Menu planning together with creating new dishes

KITCHEN HELPER
Job Description:
- They provide a general level of assistance within the restaurant kitchen,
including general food preparation, kitchen duties and cleaning.
Specification:
- Assist in the preparation of meals under the supervision of the Cook
- Ability to work well within a close knit team
- Ability to follow instructions quickly
- To assist in the preparation of food
- To wash and dry kitchen pots/utensils and ensure their proper storage.
- To clean the kitchen area (floors, cookers etc).
- Assist in stock taking and storage of stock, including checking deliveries
WAITER/WAITRESS
Job Description:
- They take orders and serve food and beverages to costumers at tables in
dining establishment.
Specification:
- Greet customers and seat them according to their preferences
- Clear table and clean table tops
- Check with customers to ensure that they are enjoying their meals and
take action to correct any problems.
- Take orders from patrons for food or beverages.
- Clean tables or counters after patrons have finished dining.
CASHIER
Job Description:
- A cashier obtains payment for goods by scanning items, itemizing
and totaling customer's purchases.
Specification:
- Compute totals of customers purchase
- Receive payment from the guest in settlement of their bills
- Answer customers questions
- Greet customers entering the restaurant

- Check the correctness of the bills

- Looking after the safe deposit vault
MAINTENANCE STAFF
Job Description:
- Repairs and maintains physical structure, equipment and grounds of the
facility.
Specification:
- Ability to communicate effectively, at all levels, particularly with regard
to the production of clear and concise technical reports.
- Ability to identify problems and come up with innovative, cost effective
solutions in either mechanical or electrical engineering maintenance
operations.
SECURITY GUARD
Job Description:
- They are the one maintaining the safeness inside the restaurant. They
also help the restaurant more organize in order to the customers to be
disciplined.
Specification:
- Monitor and authorize entrance and departure of employees, visitors, and
other persons to guard against theft and maintain security of premises.
- Write reports of daily activities and irregularities, such as equipment or
property damage, theft, presence of unauthorized persons, or unusual
occurrences.
- Call police or fire departments in cases of emergency, such as fire or
presence of unauthorized persons.
- Circulate among visitors, patrons, and employees to preserve order and
protect property.
- Ability to work at least 8-12 hours.

5.3 ORGANIZATIONAL CHART

MANAGER

COOK

SERVE

CASHIER

KITCHEN HELPER
SECURITY
MAINTENANC

5.4 SALARIES, WAGES AND BENEFITS

SALARY
MANAGER

12,000/month

COOK

10,500/month

KITCHEN HELPER

7,500/month

WAITER/ WAITRESS

9,500/month

CASHIER

8,000/month

MAINTENANCE
STAFF

7,500/month

SECURITY GUARD

8,000/month

WAGE

BENEFITS:
PHIL HEALTH BENEFITS
Sickness- a daily cash allowance paid for the number of days when a member is unable
to work due to sickness or injury.
SSS (SOCIAL SECURITY SYSTEM) BENEFITS
Maternity Leave a daily cash allowance granted to a female member who is unable to
work due to child birth or miscarriage.
Fraternity Leave- a daily cash allowance granted to a male member who is unable to
work due to his wife child birth or miscarriage.
Salary Loan- paying self- employed or voluntary member.
CHRISTMAS (13TH MONTH PAY)
Given to regular employees as incentive during holiday season.
PAG- IBIG BENEFITS
Separation Pay- the amount that an employee receives at the time of his severance and is
designed to provide the employee with the wherewithal during the period he is looking
for another employment.
OVERTIME PAY (divide daily rate/pesos)

5.5 SAMPLE ROSTER

Operating Hours:
9:00 am 8:00 pm
POSITION
Manager 1
Manager 2
Cashier 1
Cook 1
Cook 2
Kitchen Helper 1
Kitchen Helper 2
Waiter 1
Waiter 2
Waitress 1
Waitress 2

MON
8:305:00pm
10:308:30pm
OFF
8:305:00pm
10:308:30pm
10:308:30pm
8:305:00pm
10:308:30pm
8:305:00pm
8:308:30pm
OFF

Guard 1

8:308:00pm

Maintenance 1

10:308:30pm
8:305:00pm

Maintenance 2

TUES

WED THURS
MANAGER
OFF
10:308:308:30pm 8:30pm
8:308:30OFF
8:30pm 5:00pm
CASHIER
8:3010:308:305:00pm 8:30pm 8:30pm
COOK
OFF
8:3010:308:30pm 8:30pm
8:30OFF
8:308:30pm
5:00pm
KITCHEN HELPER
8:308:30OFF
8:30pm 5:00pm
OFF
10:308:308:30pm 8:30pm
WAITER
8:3010:30OFF
8:30pm 8:30pm
OFF
8:308:305:00pm 8:30pm
WAITRESS
10:30OFF
8:308:30pm
5:00pm
8:308:3010:305:00pm 8:30pm 8:30pm
GUARD
OFF
8:308:308:00pm 8:00pm
MAINTENANCE
8:308:30OFF
8:30pm 5:00pm
OFF
10:308:308:30pm 8:30pm

FRI

SAT

SUN

8:308:30pm
10:308:30pm

10:308:30pm
8:308:30pm

8:308:30pm
10:308:30pm

10:308:30pm

8:305:00pm

10:308:30pm

8:305:00pm
10:308:30pm

10:308:30pm
8:305:00pm

8:305:00pm
10:308:30pm

8:305:00pm
10:308:30pm

10:308:30pm
8:305:00pm

8:305:00pm
10:308:30pm

8:305:00pm
10:308:30pm

10:308:30pm
8:305:00pm

8:305:00pm
10:308:30pm

10:308:30pm
8:305:00pm

8:305:00pm
10:308:30pm

10:308:30pm
8:305:00pm

8:308:00pm

8:308:00pm

8:308:00pm

8:305:00pm
10:308:30pm

10:308:30pm
8:305:00pm

8:305:00pm
10:308:30pm

5.6 COMPANY POLICIES

DRESS CODE
To maintain our image as an exceptional, high quality restaurant we need to dress the
part. Following are detailed descriptions of dress for both the dining room and kitchen positions.
If you have any questions regarding our dress code please ask the manager on duty.
Dining Room Dress Code
Shoes - Black shoes only with non-slip soles that permit walking safely on wet or greasy
floors. Shoes must be clean. Socks must be dark, preferably black.
Pants & Belts - Kaki pants only. Pants must be long enough to touch the top of the shoe..
Shirts - Shirts must be in good condition, not soiled or stained. Shirts must fit at the
sleeve.
Appearance - Clean and well groomed hair. Hair pulled back off the shoulder. Well
groomed hands, fingernails and fingernail polish. Facial hair should be neat and well
trimmed.
Accessories - No excessive cologne, perfume, make-up or jewelry. No earrings longer
than 1 inch. No hat or unauthorized buttons can be worn.
Kitchen Dress Code
Shoes - Black work shoes with non-slip soles that permit walking safely on wet or greasy
floors. No tennis shoes.
Pants Le Patisserie issued kitchen pants only. They must always be worn to work clean
and well maintained.
Shirts Le Patisserie issued Chef jackets only. They must always be worn to work clean
and well maintained.
Appearance - Clean, well groomed hair, hands and fingernails. Facial hair should be neat
and well trimmed.
Accessories - No excessive cologne, perfume, make-up or jewelry. Hair restraints must
be neat and in good taste.
SCHEDULES
Schedules are posted weekly on Sunday after 2 P.M.Each employees is responsible for
working their shifts. Employees should arrive for shift with enough time to make sure they are
ready to work when shift begins. Employees should arrive arrive 15 to 30 minutes before the
shift.
TARDINESS
Employees must be prepared to start work promptly at the beginning of the shift. Always
arrive at the Restaurant 15 to 30 minutes before your shift. Your scheduled time is the time you
are expected to be on your job, not arrive at the Restaurant. Repeated tardiness is grounds for
termination. If it is not possible for you to begin work at your scheduled time, call the Restaurant
and speak to the Manager on duty.

RESIGNATION
The employees are requested to give a two-week notice of plans to leave the restaurant. A
notice is important so that we have time to hire someone to take your place. Giving a two week
notice is a professional courtesy and assures that you are eligible for re-hire and will not have a
left without resignation notice on your employment record.
EVALUATIONS
All employees receive written and verbal performance evaluations four times a year, in
January, April, June, and September. The evaluation process is intended to let know how well the
employees performing and help them to be more effective and productive. The evaluation also
gives opportunity to share thoughts about the performance and future goals with manager. The
evaluation process is an opportunity to identify accomplishments and strengths as well openly
discuss areas and goals for any improvement. Depending on the position and performance, it
may be eligible for a pay increase and or promotion. Pay increases are not guaranteed. Rewards
are based solely on a persons job performance and results.
TERMINATION
Unfortunately, termination of employment is an inevitable part of personnel activity
within any company, and many of the reasons for termination are routine.
Since employment with the company is based on mutual consent, both the employee and
the company have the right to terminate employment at will, with or without cause, at any time.
Employees will receive their final pay in accordance with applicable state law.
It is not possible to list all the forms of behavior that are considered unacceptable in the
workplace. The following are examples of infractions of rules of conduct that may result in
disciplinary action, up to and including termination of employment:

Theft or inappropriate removal or possession of company property

Falsification of timekeeping records, the application form, or any other company records
Working under the influence of alcohol or illegal drugs
Possession, distribution, sale, transfer, or use of alcohol or illegal drugs in the workplace,
while on duty, or while operating employer leased or owned vehicles or equipment
Fighting or threatening violence in the workplace
Negligence or improper conduct leading to damage of employer leased or owned
property or customer property
Insubordination or other disrespectful conduct
Sexual or other unlawful harassment
Possession of dangerous or unauthorized materials, such as explosives or firearms, in the
workplace
Excessive absenteeism or any absence without notice.
Unauthorized disclosure of business "secrets" or confidential information
Unsatisfactory performance or conduct
Gambling in the workplace or on company premises

Failure to immediately report a work-related injury

Misuse of company funds/money/equipment/property

Any employee found to be operating a company leased or owned motor vehicle while under
the influence of alcohol or illegal drugs will be immediately terminated.
RESTAURANT POLICY

CANCELLATION POLICIES
Pre-Paid Reservation Policy
To reserve a table for a pre-paid event at Le Patisserie, we do require full
payment at the time of booking. No tentative bookings will be held without this
payment. In the event of a cancellation for a pre-paid event, we require a
minimum of ten (10) days notice to issue a full refund of the ticketed price. If
your reservation is cancelled with nine (9) days or less notice, we must be able to
resell the table in full to issue a full refund.

SOCIAL MEDIA & COMPETITION POLICIES

Competition Rules & Policies
Prizes must be claimed within 7 days of announcement and can take up to 30
days to be delivered from date of claim. All prizes for complimentary meals at Le
Patisserie are subject to availability of product. Users who post profanities,
defamatory or liable comments will be expelled from our social media website
and digital marketing platforms, and they will be no longer entitled to claim a
prize even if they have been announced as the winner. If a prize winner has been
disqualified, we will pick a new winner for the prize in question. Our
competitions and prizes are awarded in good faith.
Social Media Policy
Users who post profanities, defamatory or liable comments will have their
comments deleted from our social media and digital marketing platforms, and the
user in question may be banned from making any further posts to our social media
pages or digital marketing platforms.
Refund Policy
Any voucher purchases made either from our website or directly from the
restaurant are not valid for refund and cannot be exchanged for cash.

5.7 BENEFITS
Family and Medical Leave

 An employee who has been employed for at least 12 months and for at least 1,250
hours of service during the previous 12 months, may be granted unpaid leave for
one or more of the following reasons:
Birth of son/daughter and in order to care for such son/daughter.
Placement of son/daughter with the employee for adoption or foster care.
To care for a spouse, son, daughter or parent who has a serious health condition.
A serious health condition that renders the employee incapable of performing the
functions of his/her position.
A total of 12 workweeks of leave during any 12-month period may be granted under
this policy. Such leave must be taken on a sustained or uninterrupted basis, except that
intermittent leave may be taken for serious health care of the employee, child, spouse or
parent. You must provide as much prior notice as reasonably possible.
Holidays
Due to the nature of the restaurant business the employees may be required to work
holidays. It is currently our policy to close the Restaurant for business on the following
holidays: Thanksgiving Day, Christmas Day and half day on Christmas Eve.
Vacations
Vacations are provided by the Restaurant to enable employees to leave their work
environment for a period of time and must be taken within the year in which they are
earned. Request forms (Employee Leave Request) for vacation are available from the
manager on duty and are to be submitted to the employees immediate supervisor and
approved prior to granting vacation leave. Employees are asked to submit requests for
vacation at least one month prior to the scheduled vacation date, unless the request is due
to an unexpected situation. Efforts will be made to grant vacation time as requested, but
business needs may require an employee to adjust his or her vacation time.
Workers Compensation
Workers compensation provides benefits for employees who suffer personal
injury from accidents or illnesses arising out of, and in the course of, their employment
with the Restaurant. An employee who is injured on the job, regardless of the severity of
the injury or illness, should:
Report the occurrence to the manager on duty.
The manager on duty will need to obtain information as to exactly what
happened, how the injury or illness occurred, the exact time and location,
as well as any witnesses to the occurrence.
Employee Meals
Employees receive a 50% discount off the regular price of all menu items during
each shift with beverage. Employee meals can be purchased on a scheduled break.

5.8 TRAINING AND DEVELOPMENT

The restaurant required all the employee to attend a seminars for training and
development for better skills such as selling skills to learn various selling techniques and checkbuilding idea and understand the do's and don'ts of selling, communication skills to master
effective verbal communication techniques and discover the importance of building bonds with
guests, coworkers, and managers, table service steps and techniques for taking orders, delivering
food/drinks and removing tableware and being visible to the guests and anticipating their needs.
Some of the training and development resources available to Le Patisserie associates:

Learning and Development Opportunities

Management and Leadership Development
Organizational Structure and process management
Coaching and career succession planning

5.9 PERFORMANCE APPRAISAL PLAN

Name of Employee:
Job Title:

Inclusive Dates:

Employees Knowledge,
Skills, and Abilities

VERY
GOOD

GOOD

FAIR

POOR

VERY
POOR

QUALITY OF WORK

Comments:
Is the employee accurate
and thorough? Is his/her
presentable and acceptable?
JOB KNOWLEDGE

Comments:
How much has s/he learned
about in his/her job? Does
s/he know the function,
requirements and
responsibilities involved?
QUANTITY OF WORK

Comments:
How productive is the
employee? How fast did
s/he perform the given
tasks? Does s/he maintain
the rate of work with
consistency?
DEPENDABILITY

5
Comments:

Can s/he be depended upon

to finish assigned task on
time and follow

Instructions?

DILIGENCE

Comments:
Can s/he work hard and
concentrate in work at hand?
JUDGEMENT

5
Comments:

Can s/he grasp situations

and draw correct
conclusions? Can his/her
judgements be depended
upon even under stress?
INITITATIVE

Does s/he assume

responsibilities willingly
and voluntarily?

Comments:

COOPERATIVE

Comments:
Does the employee manifest
sufficient willingness and
capacity to work
harmoniously with superiors
HUMAN RELATIONS

Can s/he maintain good and

effective public relation with
people within and guide the
unit? Does the employee
have courtesy and respect
for authority?