Design of Work Systems

General Manager

Duties and Responsibilities

o Find new ways to promote the
restaurant through trade and
community events
o Institute follow advanced cash handling
policies and procedures
o Remain accountable for all profit and
loss figures
o Maintain top quality assurance and
customer service standards
o Focus on building sales and forecasting
future performance
o Contributes to team effort by
accomplishing related results as needed
o Maintain professional and technical
knowledge

KITCHEN STAFF

Chef

Duties and Responsibilities

o Set up the kitchen with cooking utensils
and equipment like knives, pans, and
kitchen scales
o Study each recipe and gather all
necessary ingredients
o Cook food in a timely manner
o Delegate tasks to kitchen staff
o Slightly modify recipes to meet
customers’ needs and requests (e.g.
reduce salt, remove dairy)
o Monitor food stock and place orders
o Check freshness of food and discard
out-of-date items
 o Experiment with recipes and suggest
new ingredients
o Works quickly and accurately during
busy periods
Barista
Duties and Responsibilities
o Make and serve specialty coffee and
beverages
o Maintain clean and sanitized work
station
o Maintain stock of clean mugs and plates
o Check if brewing equipment operates
properly and report any maintenance
needs
Dishwasher
Duties and Responsibilities
o Wash dishes, glassware, flatware, pots,
or pans, using dishwashers or by hand
o Maintain kitchen work areas,
equipment or utensils in clean and
orderly condition
o Place clean dishes, utensils, or cooking
equipment in storage areas
o Sort and remove trash, placing it in
designated pickup areas
SECURITY PERSONNEL
Guard
Duties and Responsibilities
o Ensure the security, safety and well-
being of all personnel, customers and
the premises
o Provide excellent customer service
o Protect business’ property by maintain
a safe and secure environment
o Ensure compliance with all health and
safety regulations within the kitchen
o Follow health and safety guidelines
o Adhere to recipes and presentation for
food and beverage items
o Be punctual and able to observe regular
and consistent attendance
o Communicate customer feedback to
managers and recommend new menu
items
o Clean food preparation areas, facilities,
or equipment
o Store supplies or goods in kitchen or
storage areas
o Follow sanitation policies at all times
o Rotate dishes to reduce wear and tear
on resources
o Follow procedures for various
initiatives, including fire prevention,
property patrol, etc.
o Respond to emergencies to provide
necessary assistance to employees and
customers
 MAINTENANCE CREW

Housekeeper

Duties and Responsibilities

o Perform a variety of cleaning activities
such as sweeping, mopping, dusting and
polishing
o Tidying up rooms
o Ensure all rooms are cared for and
inspected according to standards
o Protect equipment and make sure there
are no inadequacies
o Monitoring cleaning supplies and
ordering more as needed
o Reporting any necessary repairs or
replacements

Janitor/Janitress

Duties and Responsibilities

o Clean and supply designated building
areas
o Carry out heavy cleansing tasks and
special project
o Stock and maintain supply rooms
o Cooperate with the rest of the staff
o Follow all health and safety regulations
o Make adjustments and minor repairs
o Perform and document routine
inspection and maintenance activities

SERVING STAFF

Wait staff/Waiter/Waitress

Duties and Responsibilities

o Greet and escort customers to their o Communicate order details to the

tables kitchen staff
o Present menu and provide detailed o Deliver checks and collect bill payments
information when asked o Provide excellent customer service to
o Take orders and deliver them to the guests
table accurately
Bus person

Duties and Responsibilities

o Maintains the cleanliness and sanitation
of the dining area, including all tables
and chairs
o Supports wait staff by setting-up and
replenishing condiment stands, trash
containers liners and bus stations
o Pick up food from kitchen and bring to
the side stations
o Assist wait staff to serve the guest
o During busy periods assist wait staff in
serving food and beverage to guests
 COUNTER

Cashier

Duties and Responsibilities

o Perform basic math functions to collect o Maintain accurate cash drawer

payments and make change o Take a tally of the funds in the cash
o Operate registers, scanners, scales and register when required during a shift
credit card/debit card terminals and produce transaction reports

Hiring Manager

Duties and Responsibilities

o Identifying the staffing recruitment for o Acting as the primary interviewer

a replacement or new position during the interview process
o Writing an accurate and effective job o Setting expectations for the interview
description to attract the best process
candidates o Owning the final hiring decision

Human Resources

Duties and Responsibilities

o Manage the recruitment and selection o Assist in performance management

process processes
o Assess training needs to apply and o Maintain employee records review
monitor training programs employment and working conditions to
o Develop training and development ensure legal compliance
programs
Trainer

Duties and Responsibilities

o Liaise with manager to determine o Prepare educational material

training needs and schedule training
sessions
o Design effective training programs
o Conduct seminars, workshops,
individual training sessions
o Monitor employee performance and
response to training
o Support and mentor new employees
and staffs
o Keep attendance and other records
o Conduct evaluations to identify areas of
improvement
Recruitment, Selecting and Training Process
To start, to run and to maintain our business the key necessity is manpower, hence, it becomes
extremely necessary for our business to take this major step of getting the right people in right
positions. This is where recruitment and selection processes come into relevance. For this, hiring
manager will identify hiring need and determines job requirements. After identifying the needs
and requirements, the hiring manager will create job description and its specification that
contains the following information: title of the job, a simple description of the role and duties of
the employee within the business and the mental and physical attributes required of the job
holder. To find candidates for open positions, human resource will post “Now Hiring” notices in
the restaurant and on social media.
After building a consistent process for attracting applicants, human resources will review
resumes and match each candidate’s background to the job requirements. Then, the human
resources will choose how many candidates they can realistically bring in for an interview. To
save money and time, interviewing may start with screening interview through telephone to
determine if the candidate has the necessary qualifications to warrant flying him in for an
interview, especially if a job candidate lives out of town. Those who make the cut after the
screening interview are asked to come in for face-to-face interviews. During this time, companies
may have the candidates meet with the human resources, hiring manager and other employees.
The hiring manager will ask for feedback from human resources and other employees who
interviewed the job candidates. She may also review her notes and decide which candidate would
fit best in the open position. Qualifications are only one consideration when filling a job opening.
The hiring manager will usually select someone with whom she can work, whether it is the
candidate's personality or work ethic. After all the process, the business makes an offer to the
chosen candidate.
After the selection of employees, they’re given adequate training so that they are able to handle
their assigned responsibilities. The first step is to hold an orientation. Here, the trainers will
present basic information about the business, practices and everything relevant to the staff’s
basic performance of their job, payroll information, and a brief tour of the restaurant’s facilities,
introduction to the management and other key staff, and an overview of the menu. After
orientation, the staff should begin the training process. In the training process, the trainers will
instruct and educate new staff about important elements of their day-to-day work. One of the
best way to teach staff is to have them observe and assist the most experienced staff in the
restaurant. If time permits, have them shadow employees in other important positions to give
them a better understanding of how the whole restaurant team works. Most importantly is to
communicate new hire employees with the regular staff members.
Performance Management System
Increase in revenue by 10% over the next 6 months or perhaps we can implement a project
management system company-wide in order to improve communication and the accountability
on projects that will result in an hour faster service time to customers to make them recognized
by customer as their best, most reliable and most economical business for quality products and
services for their operations. In order to achieve this, management team will target to upsell 10%
more customer by changing the way of communicating to customer and to improve the quality of
the product to reach customer expectation or that the Accounting team will reduce accounts
receivables that are in arrears by 50% within 60 days. To work with this objectives, they must first
create a positive work place attitude. The kitchen staff, service crew and cashier should help each
other to meet the needs of a customer and to keep them coming back and speed up their work,
also for the manager to increase social media interaction results by 20% without the need to
increase the expenditures.
The management have to make sure that all the staff should help each other department
by department or each team member get started on their goals. The manager should keep track
on the inventory and keep an eye to health and safety standard regarding food preparation, Barista
should focus on his/her job, the Kitchen staff should make their food delicious, developing menus
organizing supply needs and estimating cost, and most especially they are expected to make sure
the restaurant meets all regulation including sanitary and safety guidelines and server should focus
in providing good customer service, take orders, deliver food, greeting customer and cleaning
tables and dining area. They must create a high open communication environment within their
department. To motivate them to work hard, we have everyday target posted in a white board
that our revenue should increase by 2% by the month come.
To monitor the progress of our employee towards their goals, we decided to have a staff
meeting at the end to each month to ask a positive and negative agenda about the restaurant and
employee. And get a survey or an evaluation from customer about the product and services of the
business.
The employee can get on a daily basis a feedback about their performance of their work
by compliment from customer about a job well done, but our business should have a formal
feedback to evaluate every employee, to be documented in an employee’s file both good and bad
feedback. The business set performance review paper to be evaluated by the manager every 90
days. With this formal feedback we could evaluate the employees’ performance with a uniform
scoring system based on their duties and responsibilities. Also we can have an evaluation form
also for an overall rating on measuring the customer satisfaction through giving it to the customer
before they leave the place.
Below are the samples of Staff Performance Evaluation Form in order to document a
formal feedback to all of the employees.
 STAFF PERFORMANCE EVALUATION FORM
NAME: EMPLOYEE ID NO:
DEPARTMENT: CLASSIFICATION TITLE:
EVALUATION PERIOD: FROM: TO:

This form must be returned to the Division of Human Resources by

If the form is not received by this date, rating will be automatically default to Below Standards.

INSTRUCTION: This evaluation form must be

completed by General Manager based on the
performance standard previously established. If the EXCEEDS ACHIEVES BELOW
overall is Achieve standards or below standards, the STANDARDS STANDARDS STANDARDS
manager must contact the Employee and
implement a Performance Improvement Plan

JOB KNOWLEDGE OF WORK:

ATTENDANCE:

PRODUCTIVITY:

QUALITY OF WORK:

DEPENDABILITY:

RELATIONS WITH OTHERS:

COMMITMENT TO SAFETY:

OVERALL EVALUATION RATING: (one category

must be checked)
 With the evaluation form we can see whose underperforming employee, they have to
improve and we need to talk with them personally about their performance and help them to start
with new aspect on how to develop their knowledge and skills to make sure that they were
competent enough for a job and it will be documented just to be thorough in case of the worst
scenario. With the evaluation from customer, if example a customer leaves a 1 star with a review
citing “terrible service” but leaving no details, have a team meeting to go over what the values of
the business are and what to do with difficult customers. And if a customer leaves a 5-star review
and cites one employee as being the best, document the good review in the employee’s
performance file and congratulate them. If appropriate and part of a café culture, give the
employee a short shout out in the next team meeting. Also for those performance standards are
met or exceeded in Evaluation form, are entitled to receive incentives in the form of free goods at
a predetermined rate or we can recognized their achievement by rewarding them some bonus,
raising their salary or give them 5% to 8% commission depending on how they satisfied customers,
give them a new responsibility, treat them to lunch or dinner to acknowledge their hard work and
to say thank you or promoting them to higher level, especially those who are overperforming
employees.

Current Working Condition

We are ensuring that our business has a good working condition to our employee and to
ensure that our café is following the Law for the Workplace Health, Safety, and Welfare
Regulations to ensure about the safety of our customer. We assure that the workplace,
equipment, devices and system are maintained, in working order and in good repair. The café is
ventilated and the temperature are to be maintained with reasonableness. The cleanliness, space
is wide enough to make them comfortable, we provide toilets, washing facilities and drinking
water, first aid facilities. We record injuries, diseases and dangerous incidents at work in order to
report this to Health and Safety executives, and we are working with anyone in our workplace to
ensure the health and safety is protected.
FACILITIES LAYOUT

Our business is located at the hostel of main SSC campus. We decided to renovate it into two-
story building. For the ground floor, it will be a café-restaurant theme. On the other hand, the
second floor will occupy the study area, nap area and function room.

In the entrance area, our main door will be made out of glass, while on the left-side there will be
two glass windows and it will be decorated with doodles and art signs to attract customers. Once
a customer come in the café, he/she will see a flat TV where we will display our special menus,
events, announcements, and etc. The counter and bar area is located along with the flat TV. It
can be view as a semi-U shaped; the TV, then counter area and the remaining will be the bar area.
For the counter area, there will be one counter machine for our cashier. For the bar area, this is
where the coffee and drinks will be made. It is filled with equipment (e.g. coffee maker, blender,
brewer, espresso machine, etc.) and kitchen ware necessary in making coffees and drinks. The
kitchen is located in the inner area, in between of wall and the counter/bar area. For the kitchen
area, it is filled with the necessary equipment and kitchenware in making the dishes, menus and
can be occupied by maximum of 8 kitchen staff. Dishwashing area is also located in the kitchen,
as well as the storage/stock room. The dining area takes the most space – almost 60% of the
establishment space. It will be filled by three round tables and four-sided tables with chairs. It
can occupy four to seven tables with minimum of four chairs per table. For the walls, it is
decorated with some doodles and café-motifs for our customers who like to take selfies and post
it into their social media accounts. Comfort rooms for women and men are also available. Also,
beside the comfort room will be the fire exit for emergency purposes. Between the tables and
comfort room is the stairs connecting the first floor.

Once a customer come upstairs, he/she will see four long tables in left side and one small round
table in his/her front. These are all study tables. For long study tables, it can occupy six up to
eight chairs while for the small round table it can occupy two seats. To split up the study area
between the nap area and the function room, we will put bookshelves and some wall decors like
doodles and art statements. For the nap area, it is a C-shaped triple deck bed and in the center,
there is a big round table where customers can study or dine in. For the function hall, it will
occupy a room having a capacity of fifty seats with desk on it and has a stage in front. One of the
side of the function hall is a tinted glass wall. Outside the function hall, in the corner, there is a
vending machine. In the left outer corner, there will be a shower room for women and men, and
also comfort rooms for women and men.
Demand Forecasting

Binibeenies Café is a product and service type business. For projections, we used sales forecast as our
methodology for demand forecasting. Sales forecast is the process of estimating future sales. We
projected the units which shows the maximum goods and services will be able to produce monthly. For
the prices, there are goods which prices are combined because of the variety of our menu (e.g. price for
dining). We assumed that the quantity of projected units of our product, customer would randomly
choose one or two in the menu for each dishes and drinks. For other services its corresponding prices will
be the price itself.

The following table and charts show sales projection for our first twelve months. Our monthly gross sales
are to average ₱736,682. For the month of June, it is where we officially start our business. One of the
assumption is that for new business, we have less customer and the sales is minimal and we expect an
average of 20 customers per day for the first month. For the month of July, we expect a lightly increase in
sales assuming that our business are gaining some attention. For the month of August and October, we
expect an increase especially for other services we offer, the nap room and our study area is more
convinient for the student to make them relax while studying and making their school works for the
upcoming examination. Because of this increase, we assume that the maximum number of customer in
our café will be achieve. For the month of November, we expect a slightly decrease because of the
semestral break and the start of second semester, less activities and events. For the succesive months,
we expect increase in sales because of the school events, activities, Christmas parties and Valentine’s day.
We also expect that in these months, our customers have more capability to afford our goods and services.
For the month of March, we expect a slightly decrease because it is the last quarter for the school year
and the summer vacation is coming.

UNIT June July Aug Sept Oct Nov Dec Jan Feb Mar
Dining:
Main dishes 990 1100 1320 1188 1276 1100 1584 1584 1430 1144
Snacks 1100 1650 1870 1738 1848 1650 1650 1650 1870 1694
Desserts 550 616 990 660 946 770 660 660 1034 660
Drinks 660 660 1100 1100 1100 1430 1540 1540 1760 1650
Other services:
Naproom 264 330 594 506 550 440 220 550 396 550
Shower 154 198 396 330 396 330 132 396 220 440
Function 3 2 0 1 1 0 8 0 2 1

PRICE June July Aug Sept Oct Nov Dec Jan Feb Mar
Dining:
Main dishes ₱165 ₱165 ₱165 ₱165 ₱165 ₱165 ₱165 ₱165 ₱165 ₱165
Snacks ₱245 ₱245 ₱245 ₱245 ₱245 ₱245 ₱245 ₱245 ₱245 ₱245
Desserts ₱120 ₱120 ₱120 ₱120 ₱120 ₱120 ₱120 ₱120 ₱120 ₱120
Drinks ₱75 ₱75 ₱75 ₱75 ₱75 ₱75 ₱75 ₱75 ₱75 ₱75
Other
services:
Naproom ₱50 ₱50 ₱50 ₱50 ₱50 ₱50 ₱50 ₱50 ₱50 ₱50
Shower ₱20 ₱20 ₱20 ₱20 ₱20 ₱20 ₱20 ₱20 ₱20 ₱20
Function ₱1300 ₱1300 ₱1300 ₱1300 ₱1300 ₱1300 ₱1300 ₱1300 ₱1300 ₱1300

SALES June July Aug Sept Oct Nov Dec Jan Feb Mar
Dining:
Main ₱163,350 ₱181,500 ₱217,800 ₱196,020 ₱210,540 ₱181,500 ₱261,360 ₱261,360 ₱235,950 ₱188,760
dishes
Snacks ₱269,500 ₱404,250 ₱458,150 ₱425,810 ₱452,760 ₱404,250 ₱404,250 ₱404,250 ₱458,150 ₱415,030
Desserts ₱66,000 ₱73,920 ₱118,800 ₱79,200 ₱113,520 ₱92,400 ₱79,200 ₱79,200 ₱124,080 ₱79,200
Drinks ₱49,500 ₱49,500 ₱82,500 ₱82,500 ₱82,500 ₱107,250 ₱115,500 ₱115,500 ₱132,000 ₱123,750
Other
services:
Naproom ₱13,200 ₱16,500 ₱29,700 ₱25,300 ₱27,500 ₱22,000 ₱11,000 ₱27,500 ₱19,800 ₱27,500
Shower ₱3,080 ₱3,960 ₱7,920 ₱6,600 ₱7,920 ₱6,600 ₱2,640 ₱7,920 ₱4,400 ₱8,800
Function ₱3,900 ₱2,600 ₱0 ₱1,300 ₱1,300 ₱0 ₱10,400 ₱0 ₱2,600 ₱1,300
TOTAL ₱568,530 ₱732,230 ₱914,870 ₱816,730 ₱896,040 ₱814,000 ₱884,350 ₱895,730 ₱976,980 ₱844,340
SALES:

Total Sales

1000000 26800
900000 37620 36720 24040 35420
33200 28600 37600
800000
26960
700000
600000 26960
500000 950180
877250 859320 860310 860310
400000 783530 785400 806740
709170
300000 548350
200000
100000
0
June July Aug. Sept. Oct. Nov. Dec. Jan. Feb. Mar.

Dining Other Services