Organizational Structure and Management Plan: I. Business Type: Corporation

Organizational Structure and Management Plan
I. Business Type: Corporation

Disadvantages over other business types Retained profits taxed twice: as company profit and as stockholders capital gains Complex management structure can make decisions slow and expensive
Second Deliverable
Advantages over other business types Owners have limited liability Professional management not restricted by ability of owners Large-scale, low-cost capital available Perpetual life Long-term labor contracts cut labor costs
II.
Registration Requirements and Basic Procedures
Registration of Business
Registration of Employees
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 stockholders 2. Name Verification Slip 3. Notarized Bank Certificate of Deposit of Paidup Capital 4. Articles of Incorporation Name of the corporation; primary purpose; place of principal office; term for 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 regulation 7. Undertaking to Change Not required if Articles of Incorporation has provision on this Name commitment
III.
Organizational Chart
BOD
CEO
OPERATIONS & BUSINESS DEVT General Manager
KITCHEN DIVISION
Executive Chef
SERVICE DIVISION
Front of the House Manager
FINANCE DIVISION
Finance Manager
IV.
Chief Executive Officer (CEO) General Manager
Top Management Profile

Anson 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
Front of the House Manager
Joanna Matadling
Graduate of BS Hotel, Restaurant and Institution Management, UP Diliman Specializes in French and South American cuisine Does consulting work
Executive Chef
Godofredo Pineda
Graduate of BS Hotel, Restaurant and Institution Management, UP Diliman Experienced in the preparation of various international cuisines
Finance Manager
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 Registration of Business Verify proposed name Location Online at www.sec.gov.ph or Walk-in at the Cashier G/F and Name
File required documents
Secure Barangay Clearance Secure Mayors Permit or City/Municipal Business Permit Apply for a business taxpayer identification number (TIN) and Certificate of Registration for taxation purposes Register books of accounts, point-of-sales (POS) machines and receipts Register with DOLE Registration of Employees Secure an SS number for each employee Register SSS members earning at least P4,000 a month for Pag-Ibig Fund Register each employee with PhilHealth
Verification Unit counter, 2/F, SEC Bldg (cost: around P40) Company Registration and Monitoring Department (CRMD), 2/F SEC Bldg Cost: 1/5 of 1% of the Authorized Capital Stock but not less than P1,000.00 for Articles of Incorporation, 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 Barangay Hall Local Government Unit (LGU) Bureau of Internal Revenue (BIR)
Bureau of Internal Revenue (BIR) Department of Labor and Employment (DOLE)
Social Security System (SSS) Home Development Mutual Fund (HDMF) Philippine Health Insurance Corp. (PhilHealth)
Appendix B: Job Title and Description

Job Title Buspersons Job Description 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 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 Welcome the guests Seats the guests Gives the menu to the guests Opens and serves wine. 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 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 These employees serve food and beverage to guests 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)
CEO
Chef de Rang
Executive Chef
Financial Manager
Food Servers Front of the House Manager
General Manager
General Ledger Clerk
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 Process 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 Maintains the information system so it continues to function properly. Executes all marketing and advertising plans of the general manager Help supplier to unload food Verify the quality, size, quantity and price of food delivered Facilitates the storage of food Assistant of the Executive Chef 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
Information Systems Officer Marketing Officer Receiving and Storeroom Employees Sous Chef Supplier Relations

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Organizational Structure and Management Plan: I. Business Type: Corporation

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Organizational Structure and Management Plan

I. Business Type: Corporation

Registration Requirements and Basic Procedures

OPERATIONS & BUSINESS DEVT General Manager

Top Management Profile

Anson Keh, CPA, MBA

Formerly employed in an events management company Food enthusiast

Front of the House Manager

Ferdinand Importado, CPA

Appendix A: Registration Requirements and Basic Procedures

File required documents

Bureau of Internal Revenue (BIR) Department of Labor and Employment (DOLE)

Appendix B: Job Title and Description

Food Servers Front of the House Manager

General Ledger Clerk

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