Assignment Part A

BSBSMB407A Assessment I
Name
Date

28/10/2014

My business is Thai restaurants which have 3 branches; in Thaitown CBD, Westfield

CBD and Castle Hill; to serve as a meeting place for diners to socialise about Thai food, and food
in general , with Fully Licensed and serves a wide variety of wines, beers and cocktails.

Organizational structure determines how the roles, power and responsibilities are assigned,
controlled, and coordinated, and how information flows between the different levels of
management. In an organization with a divisional structure, each separate division of the
organization is responsible for its own operations.
Restaurants have very specific staffing needs, so organizational structure must be in line
with those needs to function well, division structure. The size of the restaurant usually determines
the ultimate structure; staffers often take on more than one role in smaller establishments, but
restaurants typically have the same basic framework, regardless of their size. The structure is
designed to implement a system of responsibility and accountability, with a clear chain of
command. Below is an organizational chart of my restaurant.

Owner

General
manager

Head Chef

Head Waiter

Chef/Line
cooks

Waiter/
Waitress

Dishwasher

Head
Bartender

Cashier

Bartender

Waiter/
Waitress

We are independent restaurants commonly have either a single owner. Owners are
responsible for the business finances, but often hire outsource-accountants to take care of the
books. They are also the ultimate decision makers and are accountable for the general direction of
the business. Although they do not need to be involved in the day-to-day operation of the
restaurant, the owners establishments often take on an active role in the restaurants operations.
The general manager is responsible for the day-to-day operations of the business,
including hiring, training and overseeing the staff, making sure that the restaurant is maintained in
proper operating condition and ensuring that things run smoothly when the restaurant is open.
They also are responsible for totaling up the daily receipts, making sure that the restaurant adheres
to all legal requirements and communicating with the restaurant owner.
At the operations level, restaurant duties fall into one of two areas: front of house and back
of house. The front-of-house staff is responsible for the restaurants dining area, including setting
up service, waiting on customers and interacting with the kitchen staff and the beverages and bar
area and cashier. Any banquet or catering operations also fall into this area of responsibility.
Cashier - The Restaurant Cashier is in charge of the register. This would include cash and
credit card transactions, tipping out wait staff, and balancing the register at the end of the shift.
The cashier may assists the Wait Staff with various tasks. Must be competent with computerized
register system and have good cash handling skills. Must have experience in retail sales, and be
professional, polite, and reliable

As our restaurant serves a wide variety of wines, beers and cocktails, so waiter/waitress
must have completed RSA (Responsible Service of Alcohol) certificate.
We divide waiter/waitress into 3 groups of responsibilities;
1. Host : The general job of a restaurant host is to meet, greet, and seat customers.
Therefore it is an excellent entry-level job for someone without a lot of restaurant
experience (or any). The host should be friendly and courteous, and also know how
to handle rushes, waiting lines. A host should be an organized person who is
comfortable multi-tasking.
2. Wait Staff: These staffs served restaurant customers with a professional attitude
received orders, served food/drinks, setting up for the following service, and
maintaining cleanliness of the restaurant and kitchen.

The black-of-house staffs are staffs who work in kitchen including executive chef, chef,
line cooks, and dishwasher. The executive or head chef is responsible for back-of-house
operations. This includes hiring and training kitchen staff, creating menu items, sourcing and
purchasing foods and helping determine the prices the restaurant should place on its meals and
may report to the food and beverage manager, the general manager or to the owner directly.
Line cooks are usually responsible for prepping ingredients and assembling dishes
according to restaurant recipes and specifications. Each line cook is typically assigned a place on
the line, such as the grill, stove or vegetable prep area, and is responsible for cooking that specific
portion of the meal.
Dishwashers are usually responsible for cleanning dishes, kitchen, food preparation
equipment, or utensils.

Job Description - Restaurant General Manager

JOB TITLE: Restaurant General Manager
SUMMARY STATEMENT: To provide the finest guest dining experience while leading a highly
motivated and guest-service focused team. Solid foundation, knowledge and experience in high-end food
service and/or fine dining preferred. Some culinary and wine knowledge are added advantage.
REPORTING RELATIONSHIP: The successful candidate will report directly to the owner.
JOB QUALIFICATIONS:

High School, College or University Degree Preferred

2-4 years supervisory experience in either a food service or retail environment, including Profit
& Loss responsibility
Basic business math and accounting skills
Strong interpersonal and conflict resolution skills
Good oral/written communication skills
Strong analytical/decision-making skills
Basic personal computer literacy

CORE RESPONSIBILITIES:
Major duties

Manage a restaurant within the policies and guidelines of the company to ensure customer
satisfaction and profit maximization
Control day-to-day operations by scheduling labor, ordering food and supplies, and developing
the restaurant team
Recruit, interview, and hire team members; conduct performance appraisals, take discipline
action, motivate and train
Manages both Front of house and Black of house

Minor duties

Ensure Occupational Safety and Health Act, local health and safety codes, and company safety
and security policy are met
Ensure food quality and 100% customer satisfaction
Ensure complete and timely execution of corporate & local marketing programs
Ensure a safe working and customer experience environment by facilitating safe work behaviors
of the team

SALARY: $60k-$70k

We pay Restaurant General Manager per annual with high rate because this position
control and manage almost transactions within restaurant.

Job Description - Waiter or Waitress

JOB TITLE: Waiter or Waitress
SUMMARY STATEMENT: To served restaurant customers with a professional attitude Received
orders, served food/drinks and collected payment.
REPORTING RELATIONSHIP: The successful candidate will report directly to Head Waiter, General
Manager
JOB QUALIFICATIONS:

Excellent customer service skills and ability to understand and respond to individual guest needs
High standards of personal hygiene and an awareness of health and safety issues
The ability to remain calm under pressure
The ability to memorise orders
The ability to work quickly on your own and as part of a team.
Have Completed RSA (Responsible Service of Alcohol) certificate

CORE RESPONSIBILITIES:
Major duties

Greeting customers as they arrive and showing them to their table

Giving out menus and taking orders for food and drink
Serving food and drinks
Dealing with bill payments
Making sure tables are clean and tidy.
Setting up for the following service, and maintaining cleanliness of the restaurant
and kitchen.

Minor duties

Set up the restaurant for bookings and walk ins as well as close down your area once finished.
Trained new staff regarding the restaurants procedures, culture and practices.
Check stock of drinks and other condiments

SALARY: $20 - $24.99 per hour

We pay Waiter or Waitress per hour because this position is high turnover, and
different rates is depend on their experiences.

Job Description Executive Chef

JOB TITLE: Executive Chef
SUMMARY STATEMENT: Responsible for all food production including that used for restaurants,
banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise
staff. Develop and monitor food and labor budget for the department. Maintain highest professional food
quality and sanitation standards.
REPORTING RELATIONSHIP: The successful candidate will report directly to General Manager.
JOB QUALIFICATIONS:

Previous Head Chef/Executive Chef experience

Quality and consistency based background that needs to be finer quality cuisine
Above average management skills and the ability to build a strong team and culture
Proven ability to achieve and exceed labour and food budgets
Good communication and time management is essential
Create new and innovative dishes that will bring in customers. Knowledge of ingredients and
how to use them in a creative way will serve customer well.
Sense of Taste and Smell: Delicious food brings in customers. Chefs are the last line of defense
to make sure each piece of food is safe, prepared correctly and tasty.

CORE RESPONSIBILITIES:
Major duties

The most important of these is to ensure that quality culinary dishes are served on schedule and
to see that any problems that arise are rectified.
Determine production schedules and staff requirements necessary to ensure timely delivery of
services.
Estimate amounts and costs of required supplies, such as food and ingredients.
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of
food.
Order or requisition food and other supplies needed to ensure efficient operation.
Recruit and hire staff, including cooks and other kitchen workers.

Minor duties

Modify and create new menus as needed so that they remain effective for the purposes
for the restaurant or other establishment.
Inspect supplies, equipment, and work areas to ensure conformance to established
standards.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Meet with customers to discuss menus for special occasions such as weddings, parties,
and banquets.

SALARY: $50k-$60k

We pay Executive Chef per annual with high rate because this position control and
manage almost transactions in kitchen.

SETTING THE ORGANISATIONAL STRUCTURE

Minutes of Meeting
Meeting Date: 28 November 2014
Meeting Location: Restaurant
Recorded By:

ATTENDANCE
Anna Lee

Owner

Peter Mark

General Manager

Marry Khoo

Head waiter

MEETING LOCATION
At restaurant.

MEETING START
Meeting Schedule Start: 10.00
Meeting Actual Start: 10.15
Meeting Scribe:

AGENDA
Discuss about how to create Organizational Structure
o
There was discussion about the difference 3 types of Organizational
Structure ; agreed to use the division structure because restaurants have very specific
staffing needs, so organizational structure must be in line with those needs to function
well.
Decide and defined 3 job positions
o
As business grow up, we plan to open new restaurant, so we have to hire
new employees. After we decided to recruit new 3 positions; General Manager,
Waiter/Waitress and Executive Chef; we created Job descriptions with main and minor
responsibilities.

MEETING END
Meeting Schedule End: 12.00
Meeting Actual End: 12.15

POST MEETING ACTION ITEMS

Owner will recruit new general manager, executive chef and Head waiter will
interview waiters and waitresses and train the successful candidates.
7

DECISIONS MADE
o

Agreed to use the division structure and set up staff for any function.

Recruit new staff with Job description

NEXT MEETING
Next Meeting: Restaurant on 10 November 2014 at 10.00