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

Date: December 30, 2010

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

The best restaurants in Pampanga can be found in Clark. Restaurants in Angeles City Pampanga offer meals at lower prices and cater to casual dining and budget tourists. Here food and wine lovers enjoy good food and fine wine in restaurants that are as good as the best restaurants in Manila. For wine lovers, a dinner at the famous Yats Restaurant in Clark Pampanga is a good treat. This restaurant offers a restaurant wine list that has no comparison even among the best restaurants in Manila.

Are these articles useful for enhancing your wine and dine experience in the Philippines. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Philippines? Yats Restaurant hopes to provide you with ample information so you can plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.

Restaurant reservations in Manila Philippines, planning of menu, selection of wine for dinner and booking a private function and event in Angeles City Clark Freeport Zone can all be handled. Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines. Its 3000-line award-winning restaurant wine list has kept many wine lovers happy dining in this restaurant in Pampanga Angeles City Clark Philippines for over a decade.

Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone. Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:
(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

Http://www.YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Source: http://members.fortunecity.com/benice3/Organization.htm

 

Manila visitors and tourists playing golf in Mimosa Clark are surprised to discover good restaurants in Pampanga serving excellent food with fine wines.  One of the best restaurants in Pampanga is Yats Restaurant and Wine Bar which has been well regarded by food and wine lovers in Angeles City, Bulacan and Subic as one of the good restaurants in Clark to dine out while visiting Pampanga.  This is one of the popular family restaurants in Pampanga that serve really good steaks as well as seafood.    Visitors to Clark Philippines rarely pass up in the opportunity to dine at one of the best restaurants in Pampanga.

 

Some of the good restaurants in Pampanga offer a unique dining experience that is not commonly found in even the best restaurants in Manila. Some of the fine restaurants in Pampanga are found inside Clark. Business executives discover that the good restaurants in Clark Pampanga offer some of the best places for business meetings also. The Magnum Room wine bar of Yats Restaurant is one of the best places to drink wine and also to relax and unwind with friends. Visitors to Clark Philippines rarely pass up in the opportunity to dine at one of the best restaurants in Pampanga.