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Tips on how to manage a restaurant in Manila Philippines: staff organization Manila Restaurant and Wine Bar discusses interesting topics pertaining to management of restaurants in Philippines – 11August02

Organization Chart
The Organization Chart is a graphic outline of the organization structure, showing to whom each members of the organization hierarchy reports. It is a useful device, but too much should not be attributed to it. It does not represent the human qualities.
Personnel Policy
It is advisable to develop a written policy on which the personnel program can be based. Such policy may develop over the years, it should cover such matter as:
The objective and moral code
Regularity, promotion
• Training policies, Recruiting policies
• Wages and salary policies and procedure
• Policies as to participation of employees in decisions affecting the organisation
• Provision for insurance against injury, sickness and old age
• Union organization
Job Description
Job Description Purpose is to lists duties and responsibilities to be performed, that should include :
• Purpose of Position
• Basic Responsibilities
• Specific duties
• Report To
• Supervises
• Contact with others
• Working conditions
Job Breakdown
The Purpose of a Job Breakdown is to keep standards. Standard operating procedures are essential tools in the battle for consistency. Managers cannot rely on employee’s common sense to do the right thing at the right time. Tasks must be identified in job breakdowns and procedures to perform the tasks must be spelled out clearly in a step by step manner.
Restaurant Managers Aim
• Satisfies the guests: Customers are happy with food quality, service, value for money and overall atmosphere, Enhances the Reputation of the establishment.
• Satisfies the Owner by returning a fair profit. (meet sales budgets and control costs).
• Employees are happy and co-operative
Restaurant Managers Responsibilities
• Meets all budget goals
• Ensures quality standards for Food Production (appearance, taste, size) with the Chef
• Ensures quality standards for Beverages
• Ensures quality standards for Service
• Ensures quality standards for Cleanliness
• Develops budgets with department heads
• Designs and improves restaurant cash security
• Meets with guest for special events (catering, banqueting)
• Plans all the marketing and advertising activities
• Hire / Fire, Supervises, Schedules, Train the F&B Controller, the Chef, Dining Room mgr, F&B Assistant mgr
• Knows the competition
• Knows the suppliers
• Knows the industry trends
• Conduct regular department meeting
• Maintain positive employee relations
• Must be able to operate all the equipment in restaurant
• Ensure 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 process
Guidelines for Restaurant Managers
The manager is responsible for the operation of the units at all times, whether present or not.
At all time, someone must be accountable for each task.
There should be a policy covering everything which happens in a unit. Recipes, Schedules, Rules and other policies must be in written, communicated and enforced.
Don’t let any employee to perform any job or task for which the employee has not been trained.
The main responsibility of a manager is to maintain standards constantly (management process).
At regular intervals a manager should look at the restaurant from the guest’s viewpoint.
During the busy service, managers should concentrate on service.
The secret of productivity is utilisation, available time can always be used for advanced production training, cleaning.
As much as possible, food purchased should be sold to the customer.
The reputation of no individual is as important as the reputation of the company.
All customers and employee have the right to be treated with respect.
The most important obligation is to protect the health of the customer by providing absolute sanitation.
We are triying to see how many customers we can serve without compromising our standards.
Kitchen Staff
Executive Chef / Chef : In large operations, Executive Chef may perform managerial duties only and supervise a number of chefs. In smaller operation, the Executive Chef or chef may both perform managerial and production duties. In charge of the production personnel in the kitchen (planning, conducting, training, hiring/firing).Responsible for Planning Menus (with restaurant mgr). Responsible for Recipe standardisation, overall food quality, food served to the guest. Distributes / Organise the Guest Food order, Hygiene, Aware of new trends and costs, Assist in a Food Purchase specification. Has Knowledge and experience in International and local cuisine, Has a very high salary.
Sous Chef : Principal assistant of the Executive Chef / Chef In small and medium operation, responsible for the meal of the staff
Chef saucier : Responsible for cooking meat & chicken (except grilled)Responsible for cooking meat sauces, Replaces the sous chef when absent
Chef Grillardin : Responsible for grilling food, Responsible for griddling food, Responsible for frying food.
Chef Potager (Soup) : Responsible for cooking soups
Chef Garde-Manger : Responsible for cold food production (salads, hors d’oeuvres, salad sauces), Butcher (cuts meat, chicken, fish)
Chef Entremetier : Responsible for cooking vegetables, Responsible for cooking rice, spaghetti’s, potatoes
Chef Poissonnier : Responsible for cooking Fish (except grilled)
Chef Patissier (pastry) : Responsible for cooking pastry, Baker
Commis (cooks) : Assists chefs (saucier, patissier…), Make Mise-en-Place (preparation, cleaning, washing)
Chef Steward & Stewards : Chef Stewards oversees stewards, who perform cleaning tasks in a kitchen, and in charge of purchasing in small operation, Stewards in charge of the dishwashing, pot washing
Receiving and Storeroom Employees : Help supplier to unload food, Verify the quality, size, quantity and price of food delivered, Store food

Recent surge of investments going into Clark Philippines drained Clark Freeport of prime land available for long-term leases. Investors now look for partnerships and acquisition opportunities with existing businesses located in Clark Philippines. Clark Pampanga is a fast growing city and businesses in Manila are making their move to either expand into or relocate to Clark Philippines.

Three new casinos, another world-class 36-hole golf course, several new hotels and resorts of varying class of luxury have opened in Philippines Clark Freeport over the last six months. Samsung Electronics just broke ground for a US$5 billion electronics plant, coincidentally in a location adjacent to the US$2 billion plant of US chip manufacturer Texas Instruments. Hundreds of hectares of prime land in the 4200-hectare main zone of Clark Freeport have quickly been occupied. Almost the entire central business district has gone off the map of available land in this fast-growth investment destination.

With its near-zero crime rate, low pollution levels, absence of traffic congestion and a favorable tax structure, Clark Freeport is well known among foreign investors as the destination of choice. Now that the Clark International Airport (DMIA) has flung into full operations with dozens of flights linking Clark to all major cities in Asia and some beyond, Clark Freeport, Pampanga has come of age.

This web site contains articles and information that will be helpful to visitors, residents and tourists traveling out of town from Manila on a short getaway to Subic, Angeles City, Pampanga and Clark Philippines. There are several web sites that contain information that might also be pertinent to what is happening in North Luzon, Subic, Tarlac, Pampanga, Clark Freeport Philippines.

Wedding couples looking for wedding reception venues and beach wedding venues can log on to this Philippines Wedding Venue web site for free information and assistance:

For assistance with lodgings, accommodations, hotels and resorts near Manila in Subic, Pampanga, Angels City and Clark Philippines log on to http://www.HotelClarkPhilippines.com

While in Clark, one might as well add to the itinerary a visit to the famous Clark Wine Center, the largest wine shop in Philippines which offers over 2000 selections of fine vintage wine from all wine regions, vintages spanning over 50 years covering all price ranges.

http://www.ClarkWineCenter.com

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