CHAPTER IV

Management Aspects

The objective of this study is to determine the appropriate business organization

of the people who will be involved before and during operating period of the

establishment.

FORM OF OWNERSHIP

PARTNERSHIP

A partnership is an arrangement where parties. Known as business partners agree

to cooperate to advance mutual interest. The partners in the partnership may be

individuals, businesses, interest-based organizations, schools, governments, or

combinations Organizations may partner to increase the likelihood of each achieving

their mission and to amplify their reach. A partnership may result in issuing and holding

equity or may only governed by a contract.

ADVANTAGES:

 Increased productivity.

 Bring their own unique skills.

 Mutual support.

 Advantage of tax benefits.

 Future developments.

 Easy access to profit.

 Better work and life balance.

 The ability to leverage complementary skills and resources of multiple partners.

LEGAL REQUIERMENTS

 Mayor's Business Permit - The Business Permit is often also referred to as the

Mayor's

Permit in the Philippines. The Business Permit is a key compliance document

which

entitles and enables a business to legally operate and do business in the area in

which the

business is registered.

 Bureau of Internal Revenue (BIR) - affiliated agency of the Department of

Finance and

is in charge of collecting national taxes in the country.

 Phil health - Phil Health is the national health insurance program of the

Philippines. It

is a social security institution that provides health insurance coverage to all

Filipinos.

 Barangay Permit - a mandatory document given by barangays or local

government

units in the Philippines to businesses operating within their jurisdiction. It proves

that a

business is legitimate and has complied with all applicable laws. Sanitary Permit -

written assurance that an establishment is safe and clean for guests

 Fire Protection – Fire Safety Inspection Certificate is a per-requisite prior to the

issuance of business permit and occupancy permit. Tax and Permits
 Barangay Clearance - This document proves that you are of good moral

character. It also follows that you live in that barangay. Every employee, at one

point or another, will have to get a Barangay Clearance.

 Business Permit- Part of the documents you need for business authorization. It is

also called a business license, a business sanction – and many more. Before

commencing operations, you need to get one, to prove that your business is

legitimate and so that it can continue to operate.

 Inspection Fee- Fee charged for a service performed by state authorities and

relates to control activities. Other approaches related to Inspection fee include:

Regulatory fees - fees that are imposed by bureaus or departments at all levels of

government to regulate business activities.

 Garbage fee- Imposed fee, expense, or cost for the action of removing or getting

rid of refuse or unwanted materials left over from a manufacturing process.

 Sanitary Permit- Assurance that an establishment is safe and clean for guests and

staff. Philippine laws require food and non-food establishments to apply for a

permit and pass a sanitary inspection.


 TAX AND LICIENSES

DESCRIPTION AMOUNT

Barangay Clearance Php300

Mayor’s Business Permit Php500

Bureau of Internal Revenue (BIR) Php1000

Phil Health Php200

Business Permit Php4, 200

Sanitary Permit Php100

Fire Safety Inspection Php1,000

Garbage fee Php100

Inspection fee Php100

TOTAL Php7,500
 ORGANIZATIONAL CHART

MANAGER

ASST. MANAGER

CHEF

BARTENDER CASHIER TECHNICIAN

COOK 1 & 2

BAR ASST. WAITER 1, 2, MAINTENANCE

3, 4, 5 & 6

KITCHEN STAFF
2
DISHWASHER

JOB DESCRIPTION
 Manager

 The person who monitors the daily operations of Restobar.

 Handles customers, inquiries, concerns, and complaints in a professional manner.

 Conduct regular staff meetings and provide training and guidance to employees.

 Handles marketing salary and schedule.

Assistant Manager

 Assist the manager in overseeing the daily operations of the public resort.

 Assist in staff training and provide guidance when needed.

 Step in for the manager in their absence Cashier

 Great the guest in a friendly and professional manner at the cash register.

 Process payments for resort such as entrance fee and cottage fee.

 Handle guest inquiries, resolve any payment-related issues when needed

Chef

 Overseeing all aspects of the kitchen operation, including menu planning, food

preparation, inventory management, and staff supervision.

 Ensure that dishes are prepared to the highest standards of quality, consistency,

and presentation, while also adhering to health and safety regulations.

 Train kitchen staff on proper cooking techniques, portion control, and food

presentation.
  Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen

assistants.

 Provide coaching and feedback to staff members to foster professional growth.

Cook

 Cooking various dishes and operate kitchen.

 Food Preparation: Assist in preparing ingredients, including chopping vegetables,

portioning meats, and measuring spices according to recipes provided by the head

chef.

 Cooking: Follow instructions from the head chef to cook various dishes, including

but not limited to appetizers, entrees, and desserts. Operate kitchen equipment

such as ovens, stoves, grills, and fryers safely and efficiently.

 Assist Head Chef: Support the head chef in executing menu items accurately and

ensuring food quality and presentation standards are met.

 Maintain Cleanliness: Keep the kitchen and food preparation areas clean and

organized at all times.

Kitchen Staff

 Ensuring the smooth preparation, cooking, and presentation of food items. They

work collaboratively with the culinary team to maintain cleanliness, uphold food

safety standards, and deliver exceptional dining experiences to customers.

 Prepare ingredients for cooking, including washing, chopping, and measuring.

 Assist in cooking and assembling dishes according to recipes and instructions

provided by the chef.

  Ensure that food is plated attractively and in accordance with presentation

standards.

 Maintain cleanliness and sanitation standards in the kitchen area, including

equipment, countertops, and utensils.

 Assist in receiving, storing, and rotating food supplies to ensure freshness and

prevent wastage.

Dishwasher

 As a dishwasher, you will play a crucial role in maintaining the cleanliness and

organization of the kitchen area within the establishment. Your primary

responsibility will be to ensure that all dishes, utensils, pots, and pans are cleaned

and sanitized efficiently and effectively.

 Wash dishes, glassware, flatware, pots, and/or pans using dishwashers or by hand.

 Place clean dishes, utensils, and cooking equipment in designated storage areas.

 Maintain kitchen work areas, equipment, and utensils in clean and orderly

condition.

Bartender

 Prepare and serve alcoholic and non-alcoholic beverages while providing

exceptional customer service.

 Maintain a clean and organized bar area, monitor inventory levels, and ensure

compliance with all relevant laws and regulations regarding the sale and service

of alcohol.
 Interact with customers in a friendly and professional manner, taking orders,

answering questions, and providing recommendations when needed.

Bar assistant

 Assisting bartenders in maintaining a clean and organized bar area, restocking

supplies, preparing garnishes, and ensuring the smooth operation of the bar.

 Helping with stocking, cleaning, and organizing the bar area to ensure

efficient operations.

 Restocking supplies: Keeping the bar stocked with liquor, mixers, garnishes,

ice, and other necessary items throughout the shift.

 Cleaning duties: Washing glassware, wiping down surfaces, and maintaining

cleanliness standards in the bar area.

 Handling tasks: Taking out trash, changing kegs, and performing other tasks

as directed by bartenders or managers.

 Customer service: Assisting customers with basic requests, such as refilling

water or providing menus, and ensuring they have a positive experience.

Cashier

 Processing payments accurately, handling cash, and maintaining a tidy and

organized checkout area.

 Efficiently and accurately process customer purchases using cash registers or

electronic scanners.

 Handle Payments, Accept cash, credit/debit cards, vouchers, or other forms of

payment from customers and provide accurate change.

 Waiter/Waitress

 Provide excellent customer service to patrons in a dining establishment.

 Greeting guests upon arrival and escorting them to their tables.

 Presenting menus and explaining menu items, including daily specials.

 Taking food and beverage orders accurately and efficiently.

 Relaying orders to the kitchen staff and ensuring timely delivery of meals.

 Checking in with guests to ensure satisfaction with their meals and addressing any

concerns or special requests.

 Refilling beverages and clearing empty plates and glasses from tables.

 Processing payments and handling cash and credit card transactions and

Collaborating with kitchen and bar staff to ensure smooth service flow.

 Maintaining cleanliness and organization in the dining area, including tables,

chairs, and condiment stations and food safety and hygiene standards at all times.

 Upselling menu items and promoting special promotions or events.

 Providing assistance to guests with special needs or requests.

Technician

 Performing technical tasks related to the installation, maintenance, and repair of

equipment, machinery, or systems.

 Work across various industries, including but not limited to electronics,

automotive, telecommunications, and manufacturing. Technicians are adept at

 troubleshooting issues, diagnosing problems, and implementing solutions

efficiently to ensure optimal

Maintenance

 Operating sound system.

 Perform routine maintenance tasks such as lubricating machinery, inspecting

equipment for signs of wear and tear, and replacing worn parts.

 Troubleshoot mechanical, electrical, and plumbing issues to identify root causes

of problems and implement effective solutions.

 Keep accurate records of maintenance activities, including work orders, repairs

made, and parts used.

 Assist in the installation, modification, and relocation of machinery and

equipment as needed.

Security Guard

 ensure the safety and security of the premises, personnel, and assets of the

assigned location.

 Monitoring, patrolling, and responding to any security incidents or breaches to

maintain a safe and secure environment.

 Patrol assigned areas on foot or by vehicle to detect and deter security threats,

unauthorized entry, and suspicious activities.

 Monitor surveillance cameras and alarms to identify potential security

breaches or disturbances.

 Conduct regular inspections of doors, windows, and other access points to

ensure they are properly secured.

 Provide assistance and support to visitors, employees, and guests by

answering questions, providing directions, and escorting individuals when

necessary.

 Respond promptly to emergency situations such as medical emergencies,

fires, or criminal activities, and take appropriate action as trained.

 Report any security incidents, accidents, or unusual occurrences to the

appropriate authorities and complete incident reports as required.

 Maintain a visible presence to deter criminal activity and promote a sense of

security among occupants and visitors.

 JOB QUALIFICATION

Manager

 25- 45

 Male or Female

 Bachelor degree in a related field

 At least 4 year’s work experience.

 Leadership skills

 Communication skills

 Problem solving abilities

 Can do multitasking like cashiering and hosting

Assistant Manager

 25- 45

 Male or Female

 Bachelor degree in a related field

 At least 2 years’ experience.

 Excellent teamwork skills

 Communication skills

 Can do multitasking like cashiering and hosting

Chef

 25- 45
  Culinary degree or equivalent experience

 At least 3 year experience

 Leadership skills

 Management skills

Cook

 22- 45

 Culinary degree or vocational training in related field

 At least 1 year experience

 Management skills

 Adaptability

Kitchen Staff

 18- 40

 Male or Female

 At least high school graduate.

 With without experience

 Flexible

Dishwasher

 18- 45

 Male or Female

 At least elementary graduate

 Flexible
Bartender

 25- 45

 At least high school graduate with eperience

 Knowledge of beverages

 Mixology skills

 Customer Service skills

Bar assistant

 25- 45

 At least high school graduate

 Knowledge of beverages

 Mixology skills

 Customer Service skills

 Flexible

Cashier

 18- 35

 Male or Female

 At least high school graduate

 With or without experience

 Good pleasant

 Communication skills
 Waiter/Waitress

 18- 35

 Male or Female

 At least high school graduate

 Good pleasant

 Flexible

 Good communication

 With or without experience

Technician

 25- 50

 Male

 IT graduate or vocational training in related field

 At least 6 months experience in arcade industry

 Technical skills

Maintenance

 21- 50

 Male

 At least high school graduate or vocational training in related field

 At least 6 months experience

 Ability to Multitask

 Repairing or replacing faulty equipment

Security Guard
 27- 40

 High school diploma or Completion of security guard training program

 Valid security guard license or certification

 Clean criminal record.

 Good physical condition

 Strong communication skills, both written and verbal.

 Basic knowledge of security procedures and protocols.


 MAN POWER AND STAFFING SCHEDULE

The Piston and Pints Resto bar has Nineteen (19) employees that will operate the

business.

Position Time- in Time -out Break time Total hours

of Work
MANAGER 2:00 PM 10:00 PM 3:00 PM- 4:00 PM 8 HOURS
ASST.MANAGER 11:00 AM 8:00 PM 6:00 PM – 7:00 PM 8 HOURS
CHEF 12:00 AM 9:00 PM 3:00 PM- 4:00 PM 8 HOURS
BARTENDER 2:00 PM 10:00 PM 6:00 PM – 7:00 PM 8 HOURS
CASHIER 11:00 AM 8:00 PM 3:00 PM- 4:00 PM 8 HOURS
TECHNICIAN 2:00 PM 10:00 PM 6:00 PM – 7:00 PM 8 HOURS
BAR ASST. 2:00 PM 10:00 PM 4:00 PM – 5:00 PM 8 HOURS
COOK 1 2:00:00 AM 10:00 PM 4:00 PM- 5:00 PM 8 HOURS
COOK 2 11:00 AM 8:00 PM 3:00 PM- 4:00 PM 8 HOURS
KITCHEN STAFF 2:00 PM 10:00 PM 6:00 PM – 7:00 PM 8 HOURS
1
KITCHEN STAFF 11:00 AM 8:00 PM 3:00 PM- 4:00 PM 8 HOURS
2
DISHWASHER 2:00 PM 10:00 PM 6:00 PM – 7:00 PM 8 HOURS
WAITER 1 2:00 PM 10:00 PM 6:00 PM – 7:00 PM 8 HOURS
WAITER 2 11:00 AM 8:00 PM 3:00 PM- 4:00 PM 8 HOURS
WAITER 3 2:00 PM 10:00 PM 6:00 PM – 7:00 PM 8 HOURS
WAITER 4 11:00 AM 8:00 PM 3:00 PM- 4:00 PM 8 HOURS
WAITER 5 2:00 PM 10:00 PM 6:00 PM – 7:00 PM 8 HOURS
WAITER 6 2:00 PM 10:00 PM 6:00 PM – 7:00 PM 8 HOURS
MAITENANCE 11:00 AM 8:00 PM 3:00 PM- 4:00 PM 8 HOURS
SECURITY 6:30 PM 6:30 AM 12:30NN - 1:30 PM 11 HOURS
GUARD 1
SECURITY 6:30 AM 6:30 PM 9:30 AM- 10:30 PM 11 HOURS
GUARD 2
 STAFFING AND SCHEDULE AND SCHEDULE ROASTER

Piston and Pints Resto bar operates from Tuesday to Sunday 11:00 Am To 10:00

Pm a total of Eleven Hours (11) a day and six (6) days a week as the employee’s

work shifting or alternate. The employees will go the establishment at 10:00 am because

they will need to prepare Everything at the resto as they will also clean if needed as well

as their preparation such as getting ready or switching their uniforms. The Piston and

Pints resto-bar will close at 10:00 pm for their cut off as they will need to do inventory of

the whole expenses, sales for the whole day. After the operation they will conduct a pull-

out of all the tools and equipment used in establishment to ensure safety of restaurant.

The employees have one (1) rest day in a week and (1) hour break for lunch and dinner.
Position NO. of Hour Per Rate Per Day Total Rate Per
Day Month
Manager 8hrs ₱ 900 ₱ 23,400
Asst. Manager 8hrs ₱ 750 ₱ 19,500
Chef 8hrs ₱ 650 ₱ 16,900
Cook 1 8hrs ₱ 520 ₱ 13,520
Cook 2 8hrs ₱ 520 ₱ 13,520
Dishwasher 1 8hrs ₱ 490 ₱ 12,740
Dishwasher 2 8hrs ₱ 490 ₱ 12,740
Kitchen Staff 1 8hrs ₱ 560 ₱ 14,560
Kitchen Staff 2 8hrs ₱ 560 ₱ 14,560
Bartender 8hrs ₱ 580 ₱ 15,080
Bar Asst. 8hrs ₱ 580 ₱ 15,080
Cashier 8hrs ₱ 520 ₱ 13,520
Cashier 8hrs ₱ 520 ₱ 13,520
Waiter 1 8hrs ₱ 510 ₱ 13,260
Waiter 2 8hrs ₱ 510 ₱ 13,260
Waiter 3 8hrs ₱ 510 ₱ 13,260
Waiter 4 8hrs ₱ 510 ₱ 13,260
Waiter 5 8hrs ₱ 510 ₱ 13,260
Waiter 6 8hrs ₱ 510 ₱ 13,260
Technician 8hrs ₱ 700 ₱ 18,200
Maintenance 8hrs ₱ 540 ₱ 14,040
Security Guard 11hrs ₱500 ₱ 13,000
TOTAL ₱ 15,490 ₱ 323,440
EMPLOYEES COMPENSATION SCHEME
 WEEKLY REST PERIOD

POSITION MON TUE WED THU FRI SAT SAT

2:00 2:00 2:00 2:00 2:00 2:00

Manager AM/ AM/ AM/ AM/ AM/ AM/
OFF 10:00 10:00 10:00 10:00 10:00 10:00
PM PM PM PM PM PM
11:00 11:00 11:00 11:00 11:00 11:00
Assistant PM/ OFF PM/ PM/ PM/ PM/ PM/
manager 8:00 8:00 8:00 8:00 8:00 8:00
PM PM PM PM PM PM
12:00 12:00 12:00 12:00 12:00 12:00
Chef AM/ AM/ OFF AM/ AM/ AM/ AM/
9:00 PM 9:00 PM 9:00 PM 9:00 PM 9:00 PM 9:00 PM
2:00 2:00 2:00 2:00 2:00 2:00
cook 1 AM/ AM/ AM/ OFF AM/ AM/ AM/
10:00P 10:00P 10:00P 10:00P 10:00P 10:00P
M M M M M M
11:00 11:00 11:00 11:00 11:00 11:00
cook 2 AM/ AM/ AM/ AM/ OFF AM/ AM/
8:00PM 8:00PM 8:00PM 8:00PM 8:00PM 8:00PM
2:00 2:00 2:00 2:00 2:00 2:00
Kitchen PM/ PM/ PM/ PM/ PM/ OFF PM/
staff 1 10:00 10:00 10:00 10:00 10:00 10:00
 PM PM PM PM PM PM
11:00 11:00 11:00 11:00 11:00 11:00
Kitchen AM/ AM/ AM/ AM/ AM/ AM/
staff #2 8:00PM 8:00PM 8:00PM 8:00PM 8:00PM 8:00PM OFF

2:00 2:00 2:00 2:00 2:00 2:00

Bartender OFF PM/ PM/ PM/ PM/ PM/ PM/
10:00 10:00 10:00 10:00 10:00 10:00
PM PM PM PM PM PM
2:00 OFF 2:00 2:00 2:00 2:00 2:00
Barback PM/ PM/ PM/ PM/ PM/ PM/
10:00 10:00 10:00 10:00 10:00 10:00
PM PM PM PM PM PM
2:00 2:00 2:00 2:00 2:00 2:00
Dishwasher PM/ PM/ OFF PM/ PM/ PM/ PM/
#1 10:00 10:00 10:00 10:00 10:00 10:00
PM PM PM PM PM PM
2:00 2:00 2:00 2:00 2:00 2:00
Dishwasher PM/ PM/ PM/ OFF PM/ PM/ PM/
#2 10:00 10:00 10:00 10:00 10:00 10:00
PM PM PM PM PM PM
11:00 11:00 11:00 11:00 11:00 11:00
Cashier #1 AM/ AM/ AM/ AM/ OFF AM/ AM/
10:00P 10:00P 10:00P 10:00P 10:00P 10:00P
M M M M M M
OFF
Cashier #2
2:00 2:00 2:00 2:00 2:00 2:00
Waiter #1 PM/ PM/ PM/ PM/ PM/ PM/ OFF
10:00 10:00 10:00 10:00 10:00 10:00
PM PM PM PM PM PM
11:00 11:00 11:00 11:00 11:00
Waiter #2 AM/ AM/ AM/ AM/ AM/ 11:00
OFF 8:00PM 8:00PM 8:00PM 8:00PM 8:00PM AM/
8:00PM
2:00 2:00 2:00 2:00 2:00 2:00
Waiter #3 PM/ PM/ PM/ PM/ PM/ PM/
10:00 OFF 10:00 10:00 10:00 10:00 10:00
PM PM PM PM PM PM
11:00 11:00 11:00 11:00 11:00 11:00
Waiter #4 AM/ AM/ OFF AM/ AM/ AM/ AM/
8:00PM 8:00PM 8:00PM 8:00PM 8:00PM 8:00PM
2:00 2:00 2:00 2:00 2:00 2:00
Waiter #5 PM/ PM/ PM/ PM/ PM/ PM/
10:00 10:00 10:00 OFF 10:00 10:00 10:00
PM PM PM PM PM PM
2:00 2:00 2:00 2:00 2:00 2:00
Waiter #6 PM/ PM/ PM/ PM/ PM/ PM/
10:00 10:00 10:00 10:00 OFF 10:00 10:00
PM PM PM PM PM PM
2:00 2:00 2:00 2:00 2:00 2:00
Technician PM/ PM/ PM/ PM/ PM/ PM/
10:00 10:00 10:00 10:00 10:00 OFF 10:00
PM PM PM PM PM PM
11:00 11:00 11:00 11:00 11:00 11:00
Maintenanc AM/ AM/ AM/ AM/ AM/ AM/
e 8:00PM 8:00PM 8:00PM 8:00PM 8:00PM 8:00PM OFF

OFF
Security
Guard
 EMPLOYEE BENEFITS

PAG- IBIG FUND- This insurance Program aims to provide its member with a better

quality through affordable shelter coast. PAG-IBIG membership is compulsory for

employees harnessed is these for facets of the Philippine society. The financial

institution, industrial sector, the government and the Filipino people. With this PAG-

IBIG seeks to address two the nations concern the generation of savings and provision of

shelter for Filipino workers.

Phil Health – it is a tax- exempt, government-owned and government-controlled

Corporation (GOCC) OF THE Philippines, and is attached to the Department of Health.

It states is goals as insuring a sustainable national health insurance program for all.

Social Security System – is a social insurance program for workers in the Philippines. It

is government agency that provides retirement and health benefits to all enrolled

employees in the Philippines Members of the SSS can also make “salary” or “calamity”

loans.

Home Development mutual Fund (PAG-IBIG)- this insurance program aims to

provide its member with a better quality through affordable shelter-cost. PAG-IBIG

membership is compulsory for all employees harnessed in these for facets of the

Philippines society. With this PAG-IBIG seeks to address two the nation concern the

generation of savings and provision of shelter for Filipino workers.

13th Month Pay – equivalent to one-month basic salary of an employees within a

calendar year.
Regular holiday Pay- is a double pay and any form of paid time off, such as government

declared holiday.

EMPLOYEES BENEFIT SCHEME

Position Total Rate Per PAGIBIG PHILHEALTH SSS

Month
Manager ₱ 23,400 ₱468 ₱ 1,170 ₱ 1,057.5
Asst. Manager ₱ 19,500 ₱ 390 ₱ 975 ₱ 877.5
Chef ₱ 16,900 ₱ 338 ₱ 845 ₱ 765
Cook 1 ₱ 13,520 ₱ 270.4 ₱ 676 ₱ 607.5
Cook 2 ₱ 13,520 ₱ 270.4 ₱ 676 ₱ 607.5
Dishwasher 1 ₱ 12,740 ₱ 254.8 ₱ 637 ₱ 562.5
Dishwasher 2 ₱ 12,740 ₱ 254.8 ₱ 637 ₱ 562.5
Kitchen Staff 1 ₱ 14,560 ₱ 291.2 ₱ 728 ₱ 652.5
Kitchen Staff 2 ₱ 14,560 ₱ 291.2 ₱ 728 ₱ 652.5
Bartender ₱ 15,080 ₱ 301.6 ₱ 754 ₱ 675
₱Bar Asst. ₱ 15,080 ₱ 301.6 ₱ 754 ₱ 675
Cashier ₱ 13,520 ₱ 270.4 ₱ 676 ₱ 607.5
Cashier ₱ 13,520 ₱ 270.4 ₱ 676 ₱ 607.5
Waiter 1 ₱ 13,260 ₱ 265.2 ₱ 663 ₱ 607.5
Waiter 2 ₱ 13,260 ₱ 265.2 ₱ 663 ₱ 607.5
Waiter 3 ₱ 13,260 ₱ 265.2 ₱ 663 ₱ 607.5
Waiter 4 ₱ 13,260 ₱ 265.2 ₱ 663 ₱ 607.5
Waiter 5 ₱ 13,260 ₱ 265.2 ₱ 663 ₱ 607.5
Waiter 6 ₱ 13,260 ₱ 265.2 ₱ 663 ₱ 607.5
Technician ₱ 18,200 ₱ 364 ₱ 910 ₱ 810
Maintenance ₱ 14,040 ₱ 280.8 ₱ 702 ₱ 630
Security Guard ₱ 13,000 ₱ 260 ₱ 650 ₱ 585
TOTAL ₱ 323,440 ₱ 6,468.8 ₱ 16,172 ₱ 15,187.5
EMPLOYEE UNIFORM
For waiter/waitress only For Kitchen staff/Dishwasher/Cook & Chef

For Security Guard only

 Waiter/Waitress/Kitchen staff

/Dishwasher/Technician/Cashier/Maintenance/Bartender/Bar Asst. & Security

guard Uniform

CH
Chef & Cook’s Uniform