I.

INTRODUCTION
i. Executive Summary
ii. Concept Development
II. SITE ANALYSIS
i. Site Identification
ii. General Area Evaluation
iii. Local Area Evaluation
III. MARKETING ASPECT
i. Industry trends
ii. Local market analysis
iii. Competition analysis
iv. Location
v. Concept refinement and evaluation
vi. Projecting your sales potential
vii. Market survey result and discussion
viii. SWOC analysis
ix. 8P’s
IV. TECHNICAL ASPECT
i. Description and Process of Service, Product description
and Equipment and Facilities Layout
ii. Business Name and Logo
iii. Actual and Project Site
iv. Gantt Chart
v. Equipment and Machinery / Furniture and Fixtures
vi. Employees number of working days in a year
vii. Projected Employees Salary
(National Wage Board) -minimum salary
viii. SSS Contribution
ix. PhilHealth Contribution
x. Salary Expenses
xi. Employee Benefits
V. MANAGEMENT ASPECT
i. Mission
ii. Vision
iii. Core Values
iv. Safety and Health Policies
v. Environmental Policies
vi. Organizational chart
vii. Staffing Requirements
viii. Job Description and Specification
ix. Employee Uniform
x. Conditions of Employment
a. Hours of Work (duty)
 b. Employment Status
c. Overtime Holiday Pay
d. Weekly Rest Period
e. Bereavement Agreement
f. Management Business Policy
i. For customers
ii. For employees
iii. Store hours and days
iv. Waste disposal
xi. Employee Development and Motivation
a. Training
b. Evaluation
c. Rewards and Recognition
d. Team Building
xii. Salary Deductions, Termination of Employment and Disciplinary
Measures
VI. FINANCIAL ASPECT
i. Project Major Assumption
ii. Total Project Cost
a. Initial Fixed Investment
b. Initial Working Capital
c. Pre-Operating Expenses
iii. Cost of Figures for the Capital Investment
iv. Source of Financing
v. Income statement (2024-2029)
vi. Payback Period
vii. Return of Investment
VII. OPERATIIONAL ASPECT
i. Menu
ii. Recipe Costing
a. Operational procedures
b. Production flow
c. Menu planning
d. Ordering and Purchasing
e. Receiving Stocks
f. Storekeeping
g. Issuance of Stocks
h. Food Preparation
i. Cooking Methods
j. Service Flow
k. Waste Management
l. Delivery Schedule
m. Sanitation Procedures
 n. Safety and Security Measures
o. Amenities for PWD
VIII. FACILITY LAYOUT AND DESIGN
i. Logo
ii. Floor Plan
iii. Exterior and Interior Design
iv. Front of House
v. Back of the House
vi. Office
vii. Garbage Disposal
I. INTRODUCTION

II. SITE ANALYSIS

a.) Site Identification

The location of the establishment located at the main public highway road of Camiling, Tarlac it
is considered as the busiest highways here in Camiling since this road is the only road when you
are bound to Tarlac and Pangasinan. Second-Floor Tower Building is where the
(RESTAURANT) is located. On top of that with the location being near to different
establishments like government offices, public market, schools, banks, and other private
businesses, it will make this business highly viable since the location already has the potential
target markets.

b.) General Area Evaluation

(RESTAURANT) will be located at the second floor of Tower Building, Quezon Avenue
Población C. Camilimg, Tarlac. With a total area of _____ square meters. Location’s advantage
is that it is near the public market, it is along the highway, heavy on foot traffic, surrounded by
government and non-government offices, and schools.

c.) Local Area Evaluation

The Camiling Municipality is in the province of Tarlac. It has a total of 143.50 square kilometers.
Camiling is one of the First-Class municipalities of Tarlac. It is about 150 kilometers north-
northwest of Manila, and about 50 kilometers south-southwest of Dagupan City in Pangasinan. It
is the commercial center of an area composed of about eight (8) towns and borders the Province
of Pangasinan. It is the gateway to central and western Pangasinan through the Romulo Highway
(formerly Highway 13). It borders San Clemente on the west, Bayambang from the north, Sta.
Ignacia and Mayantoc to the south and Paniqui by the east.

III. MARKETING ASPECT

i. Industry trends
More foreign competition. Local companies will bring in more food establishments from abroad
rather than build their own brands from the ground up. Although doing so will require payment
of steep franchise and royalty fees, it is justified by the instant recognition of the brand,
immediate market acceptance, a tried and proven business model, and savings on recipe
development. A big incentive too is that foreign brands are more likely to secure prime retail
spaces as opposed to their local counterparts.

Not only from the US. Unlike in decades past where only food establishments from the US were
immediately recognizable and accepted, the market today is more open to brands coming from
Japan, South Korea, Taiwan, ASEAN, Australia, and the European Union. This is due to the
democratization of travel among Filipinos and their exposure to global food retailers. There is
still an element of distrust from brands emanating from China.

Filipino food will evolve. The influx of foreign brands will compel homegrown Filipino concepts
to up their game not only in food quality and dining experience but also in terms of recipes and
presentation. In other words, Filipino cuisine will evolve quickly. For example, it will not be far-
fetched for some Filipino restaurants to serve fried chicken using the same caramel breading
used by BonChon, or local kare-kare presented in the manner of Spanish cocido. New cooking
techniques like sous-viding, smoking, and the use of foam will also find their way into local
dishes. Evolution of the cuisine will be how retailers of Filipino food will remain competitive
amid stiff competition and an environment where the standards of quality are constantly on the
rise.

The Philippines has a lucrative foodservice industry where dining at restaurants is considered as
a family-bonding activity or a time for celebration. However, the once vibrant sector suffered
immensely due to the outbreak of the COVID-19 pandemic. The pandemic not only transformed
the dining habits of Filipino consumers but shrank the revenue of the foodservice sector. To cope,
food establishments were forced to innovate to continue serving their patrons, maintain their
workforce, and support their businesses as well as the industry.

Hence, here in Camiling, Chicharron is the famous delicacy so, restaurants here include
chicharron to their menu or even infuse chicharron to other recipe’s and it is quite popular to do
since most of the restaurants here in Camiling offers Crispy Bagnet Kare-Kare, Sinigang na
Bagnet, etc.

ii. Local market analysis

This (Restaurant) will be located along the Romulo Highway Tower Bldg. Quezon Avenue
Poblacion C. Camiling Tarlac. Our restaurant location is great for the people who buy their goods
which is near at new public market and for the teachers and students who are near in the
particular place. This restaurant is also surrounded by schools, banks, government, and non-
government offices where their employees and students are present.

iii. Competitor analysis

Primary Competitors are those that have the same product, type of service and range of prices
offered as a business or restaurant. Secondary competitors are those that similar to your business
but may offer variations of your product, either at the high or low end of the spectrum

Operating No. of Peak

Primary Competitor Price Range Location
Hours Seats Hours
Ysabel’s Café and 11:00am- 20 seats 1pm-8pm 90-800 Bonifacio st.
Restaurant 9:00pm Brgy. Poblacion i
Camiling, Tarlac
Hey Brew Café and 10:00am- 30 seats 11am-9pm 90-600 Osmena St. Pob.
Restaurant 10:00pm J. Camiling Tarlac
Skye Café and Grill 10:00am- 50 seats 4pm-8pm 150-700 Romulo St,
Restaurant 10:00pm Poblacion A,
Camiling Tarlac
Coffee cherry café 10:00am- 15 seats 12pm-8pm 150-600 Romulo St. Pob.
and Studio 9:00pm A, Camiling
Tarlac
Frazzled Café 10:00am- 25 seats 12pm-7pm 75-1500 Del Pilar St. Pob.
8:00pm H. Camiling
Tarlac

Operatin No. of Peak

Secondary Competitor Price Range Location
g Hours Seats Hours
Coffee Queen 11:00am- 30 seats 4pm-7pm 90-500 Burgos St.
9:00pm Camiling Tarlac
Café Paste 9:00am- 20 seats 12pm-5pm 50-500 Bonifacio Street,
7:00pm Pob H Camiling
Tarlac
Café Pearl 12:00pm- 15 seats 4pm-9pm 90-500 Bonifacio St.
9:00pm Camiling, Tarlac
 Sugar Café 10:00am- 20 seats 1pm-7pm 50-400 Romulo Highway
9pm Palimbo Camiling
Tarlac
Burger Bean Café 9:00am- 10 seats 4pm-8pm 120-300 Camiling Town
11:00pm Center Camiling
Tarlac
Hermosa Juanita 10:00am- 100 3pm-9pm 150-1500 Brgy. Bobon 2nd
Garden Café 10:00pm seats Camiling Tarlac
Mitch Café 10:00am- 40 seats 3pm-8pm 90-600 Romulo Highway
9:00pm Malacampa
Camiling Tarlac

COMPETITIVE ANALYSIS (Primary and Secondary)

The Primary Competitor of the proposed business are Ysabel’s Café and restaurant, Hey Brew
Café and Restaurant, Skye Café and Grill Restaurant, Coffee Cherry Café and Studio, and
Frazzled Café. They are also located at the town of the Camiling that surrounds public-private
offices, schools, and government and non-government offices, they all serve different varieties of
drinks such as Coffee’s hot and cold, frappes, refreshers, milk teas, and more. Accompanied by a
full course meals like appetizers, main, and deserts that includes rice meals, pasta’s, Filipino
cuisine, and a portion of a la carte, “barkada” to family sized.

The Secondary Competitor of the proposed business are Coffee Queen, Café Paste, Café Pearl,
Sugar Café, Burger Bean Café, Hermosa Juanita Garden Café. Coffee Queen is located 50meters
away from our location that offers a variety of hot to cold coffee blend drinks, pasta, and
chicken, their potential target markets are students and government employees. Café paste is
30meters away from our location they serve refreshment drinks and unlimited serving of chicken
wings with rice, their potential target markets are students and government employees, Café
Pearl, Sugar Café, Burger Bean Café are in 40-70meters away from our location they serve
specialty drinks, coffee blends, milkshakes, frappes and other beverages, their potential target
markets are students and employees. Hermosa Juanita Garden Café and Mitch Café is located
150-200meters away from our location, they also offer a wide variety of drinks and specialty
coffee blended drinks, rice meals, party trays, pastas and steaks, their potential target markets are
travelers and riders.

iv. Location
(Proposed Restaurant) is located at Tower Building Romulo Highway, Quezon Avenue Poblacion
C. Camiling, Tarlac. It is located at the main road highway of Camiling to Paniqui, Camiling to
Tarlac, Camiling to Pangasinan, which indicates that the foot traffic of possible customers for our
location is high.

v. Concept refinement and evaluation

vi. Projecting your sales potential

vii. Market survey result and discussion
viii. SWOC analysis

STRENGTHS

 Serving wide range of foods and drinks

 Located on a busy street and surrounded
by government offices, schools, and other
private-public offices.
 Can cater more than 50 customers.
 Localize taste.
 Experienced management team

WEAKNESSES OPPORTUNITIES

 Vehicle’s noise from the highway  Franchise and Expansion

 Limited Parking  Can accommodate large number of
 Proposed Business does not have high groups.
reputation yet.  High exposure location
 Persons with disability is a challenge to  Location can be optimized to function
accommodate since the location enables halls and events place.
stair to be visited.  Can offer catering services.
 Limited land expansion and  Broadening range of menu items is
development not a scare.
 Offers delivery services.

CHALLENGES

 Rising Fixed costs.

 Unexpected economic downturn.
 No fixed cost in raw materials needed in
menu.
 Changes in trends
 ix. Eight P’s
1. People

To offer good and excellent service to our potential customers. (restaurant) will employ people
who are experienced, talented, well-trained, and capable of working in the food industry,
especially in line with our ramen business. We will hold a free training to help them grow their
skills, abilities, and talents, to inspire our potential employees, and keep them informed about the
rapid advancement of our technology. It would be beneficial to the company if we recruit
hospitality and restaurant management graduates, as this would reduce the amount of preparation
and costs that we will be required to provide to our current hires. Our company will boost its
sales, improve customer satisfaction, and create positive feedback with the aid of our potential
clients and outstanding support offered by our employees.

Our staff includes:

 General Manager
 Manager
 Cashier
 Head Cook
 Sous Chef
 Kitchen Helper
 Kitchen Steward
 Barista
 Captain Waiter
 Waiters
2. Price

A price is the amount of money or reward paid to another person in exchange for one unit of
goods or services. Production costs, availability of the requested products, and demand for the
item all affect the price. (Restaurant) focuses on offering high-quality food and service to its
customers at a reasonable and fair price. Furthermore, because of its great ambiance and mouth-
watering food, (restaurant) is the perfect location for customers.
3. Product

(Restaurant) will offer a variety of meals and drinks to its customers. They can choose their
orders from the menu that is categorized from Appetizers, Main, Sharing, Family Bundles, Solo,
Desert and Pastries, Hot and Cold Coffee blends, Refreshments, and Cocktails. Our goal is to
open a food establishment that can cater the needs, wants, and cravings of our customers while
maintaining its quality for the potential market of this restaurant.

4. Place
The restaurant will be at 2nd floor Tower Building Romulo Highway, Quezon Avenue Poblacion
C. Camiling, Tarlac. The establishment has a lot of space to work with, when it comes to interior
design the restaurant will have a modern-classic style with a touch of wooden furniture and
design. The lighting and the ambiance will be set to the comfort of the customers. The place is
perfect for our target market such as Families, students, business owners, employees due to the
fact that it is near Business establishments, Government facilities, Schools.

5. Process
In our Restaurant the customer will be greeted first with a smile and a proper greetings by
whoever is the first contact of the customer, the waiters will then guide the customer where they
can sit comfortably and will offer the menu, after a while the waiter can now get the customers
order and provide basic knowledge of the menu and how they can partially persuade a customer
to gain more sales however, this is done professionally, politely, and respectfully. Our restaurant
wants our customer/s to have customer satisfaction. Our restaurant wants to provide that the
price of what is on our menu is affordable, and they are always welcome. After eating our
customer/s, when the customer is about to leave our service crew or employee who are
designated in the position, His/her will give warm wish to comeback and eat again.

6. Positioning
This restaurant may not be the first café-restaurant here in Camiling but, it will be a restaurant
where a wide range of foods and beverages there has to offer, not just that, it is also in our favor
that the location of this restaurant can accommodate groups, families, without a problem since
the dining area of this place is enough for them to cover. It can also be turned as a meeting
convention or an events place. The restaurant will also acquire talented and skilled employees for
quality service and friendly ambiance.

7. Physical Evidence
(logo, menu board, floor plan)
8. Promotion
Quarterly Promotion eme with budget and mechanics, social media advertising, physical
advertisements like flyers, banner, store sign, road route, tarpaulins.
I. DESCRIPTION AND PROCESS OF SERVICE, PRODUCT DESCRIPTION AND
EQUIPMENT LAYOUT NAD FACILITIES

1. Handling reservation or Allocation of tables, and Welcoming Customers

Upon the arrival of the customer, the first person who is in contact with the customer will greet
the customer, after the greeting it will be then asked if the customer already made a reservation if
yes, it will be then directed to its desired seat, if not, the waiter will escort the customer to its
preferred seat.

2. Order Taking

After the customer has been seated the waiter will now give the menu and briefly discuss what
are the best seller or what their recommendations are while building rapport to the customers.
When the customer finishes taking order, the waiter will process their orders to the kitchen so
that they can prepare it immediately. While the customers are waiting patiently the waiter will
now serve them service water for them to freshen up their palate.
3. Service of orders

When the customers orders are ready the waiter will now serve it to the customers while
identifying what their orders are briefly so that the customers know what the foods are and if
what they have been served and correct.

4. Offering selling strategies

When the customer already finishes their food try to sell them what are more to offer. After that
when the bill has been acknowledged, thank them with a warm heart.
5. Bidding farewell
Bid your customer goodbye, thank them, and make sure to tell them to come back with a smile.

II. PRODUCT DESCRIPTION

III. EQUIPMENT LAYOUT AND FACILITIES
IV. BUSINESS NAME AND LOGO
V. SERVICE PROCESS
VI. ACTUAL AND PROJECT SITE
VII. GANTT CHART
VIII. EQUIPMENT AND MACHINERY/FURNITURE AND FIXTURES
IX. PACKAGING
X. EMPLOYEES NO. OF WORKING DAYS IN A YEAR
XI. SALARY EXPENSES
XII. EMPLOYEE BENEFITS
I. MISSION
Our mission is to serve the best quality foods and beverages and to give the top service that our
customers deserve.

II. VISION
To be the top restaurant café in town and the best relaxing place to experience. To further grow
and to be acknowledged by the whole municipality to its city.

III. CORE VALUES

S- smile
E- excellence
R- relationship
V- value
E- excitement
IV. SAFETY AND HEALTH POLICIES
Our Restaurant is dedicated to a strong safety program that safeguards its employees, property,
and the public. Employees including management, are responsible for the restaurant’s overall
safety programs. For the protection of all employees on the job site, complete and active
involvement and sharing of ideas and suggestions are encouraged to improve the establishment's
health and safety practices.

The restaurant guide to ensure the safety inside the workplace:

• Employees will be trained in restaurant safety procedures.

• When using electrical devices, always follow the manufacturer's directions and
recommendations.
• Provide employees with safety equipment
• Using caution signs to prevent slips and accidents
• When not in operation, tools and equipment are well maintained and properly kept.
• When handling toxic materials, provide regular instruction to kitchen workers.
Our Restaurant strictly adhere to proper food handling procedures in order to minimize and
eliminate the risk of food-borne illness. The Hazard Analysis and Critical Control Points serve as
a guide for these (HACCP). It is a systemic proactive approach to food safety that identifies
biological, environmental, and physical threats in production processes that can lead to unhealthy
finished products and designs steps to mitigate this risk to a healthy level.

Safe Food Handling Practices:

• Hands should be washed before and after touching food.
• Food should be labeled
• Surfaces should be cleaned
• Avoid cross contamination
• Food should be prepared and stored at appropriate temperatures
• Wash fruits and vegetables thoroughly to get rid of any bacteria and dirt
• Wearing proper uniform while preparing a food
• Observe FIFO (first in first out) in storage

Safe Food Practices

• Temperature-sensitive foods should not be left out in the kitchen. Raw meat, fish, and
some dairy goods spoil easily, so refrigerate or freeze them as soon as possible.
• Avoid contact between raw foods and cooked foods
• Keep hot foods hot and cold foods cold
• Use separate chopping boards for raw meats, vegetables, and produce and cooked foods
Proper Thawing of Foods
• Thaw in the chiller
• Thaw in a running water.
• Thaw in the microwave
Serving of food
 Hot food should be served hot. Cold food should be served cold.
 Avoid bumping into tables or chairs.
 Serve first the women, then men, then children.
 Do not let the customer wait.
Cooking our food is just as vital as preparing and storing it. Food poisoning is often caused by
insufficient cooking. Food poisoning can also be caused by cross contact from raw to cooked
foods, such as by hands or utensils. Most foods, including beef, poultry, fish, and eggs, should be
thoroughly cooked in order to destroy most forms of food poisoning bacteria.

V. ENVIRONMENTAL POLICIES

This restaurant strictly implements the rules of using paper packaging instead of Styrofoam and
plastic materials for takeout food to reduce the pollution. Proper waste management by
separating the reduce, reused, and recycle materials. This restaurant wants a clean area and
environment, giving a proper area for those customers who wants to smoke. This restaurant will
try its best to reduce plastic waste as possible.

VI. ORGANIZATIONAL CHART

OWNER

GENERAL
MANAGER

HEAD CAPTAIN
MANAGER
COOK WAITER

CASHIER SOUS CHEF WAITER 1

KITCHEN
BARISTA WAITER 2
HELPER

KITCHEN
WAITER 3
STEWARD

WAITER 4

The General Manager is responsible for overseeing all administrative and functions in the
restaurant and this supervises by the owner. General Manager is also the one who develop sales
strategies to maximize profits. Managers role is to help the general manager to keep and maintain
a seamless operation in the restaurant, it is also the one who takes over the duties and
responsibilities if the General Manager is not around. The Head Cook and Sous Chef are
responsible for the production and maintaining the high-quality of food that they will serve. The
Kitchen Steward and Kitchen Helper are responsible for maintaining the restaurants’ clean and
hygienic for the safety of the customers, outsourcing fresh ingredients every day, monitoring of
inventories, and delivering goods to customers. Captain Waiter will oversee the Waiters and food
service of the restaurant; they are also the one who provides information to customers and
answers customers questions. The Waiters are the one who will take orders and deliver foods to
customers.

VII. STAFFING REQUIREMENTS

Policy briefs and Purpose

We want to hire, keep, train and cultivate the best future employees so that we can deliver
excellent service and meet and exceed our customer’s standards and demands. Our plan is to
make hiring decisions dependent on an applicant’s ability to fulfill the specifications pf the job
description, job specification, and all other applicable factors. Candidates and staffs will be
handled equally and in accordance with this policy and practice, as well as all other applicable
fairness and justice policies. We are dedicated to valuing and encouraging diversity as well as
inclusion and justice.

Scope

Staffs and potential job candidates are subject to this recruiting and hiring process.

Hiring Strategies

 Treat job candidates like customers

 Posting on Social Media Sites
 Employee referral program
 Tarpaulins and posters on nearby locations
 Make use of Employer brand

Education and Credentials

It is important that our future employees have a strong educational record. This will enable us to
assess their hospitality industry experiences and competitiveness. In our restaurant, basic food
preparation, hygiene and safety is necessary.

Essential Skills Employees should/must have

  Communication Skills – good verbal and written communication skills are often
assumed to be a given, but not everyone can successfully communicate in one or both
types. That is why we are making sure that the people we consider have a track record of
good interaction skills.
 Leadership – an applicant with a leadership skills and attitude makes a good impression,
which is needed to initiate the team member of the employees to always give their best
when interacting with customers.
 Confidence – an employee with a self-confidence will have an impact to the business
especially to the customers as they perceive the employee that he/she has a good
understanding and knowledge with marketing our product.
 Job Commitment – there is no better employee than having commitment to their job.
Submitting themselves to do their work professionally is a must have worker.
 Flexibility and Adaptability – some professions are more unpredictable than the others.
Employees in regular work, on the other hand, should be adaptable and flexible so that
they can easily change when things do not go as planned.

Employee Selection Stages

1. Resume screening – owner/s will examine applicant’s resume if they are qualified.
2. Phone Interview – owner/s will the call the applicants to inform that they passed the
resume screening, and they will be scheduled for their first interview.
3. Initial Interview – this will test their behaviors and attitude towards the owners as the
owners asked some questions.
4. Test – after initial interview, applicants must take the test to properly passed the selection
stage.
5. Final Interview – applicant’s will now get their final interview after passing the test.
6. Job Offer – lastly, after the final interview here comes the job offer. This will explain
their job, salary and demands.

Selection Process:

1. Carefully nominate the best talent as possible.

2. Precisely examine the resume for selection process.
3. Use an employment personality test assessment.
 4. Make use of formal structured interview
5. Develop a scorecard to total the points of applicant’s based on the standards demand.
VIII. REQUIREMENTS AND POLICIES

General Manager
Qualifications
 Bachelor’s Degree (Business Management or Marketing)
 5-7 years’ experience in a restaurant management position
 Experience in a high-volume setting
 Knowledge about driving sales and meeting financial goals
 Results driven individual with demonstrated record of prior success
 Excellent interpersonal skills with customers and employees
 Decision-making
 interpersonal and communication skills
 Set and monitor budgets
 Able to use relevant computer applications
 Knowledge of planning and forecasting
 Strategic planning
 Quality management
 General Managers often report to higher-level managers or executives and supervise
lower-level managers.

Requirements – Documents

 Diploma & transcript of records

 University/College degree in management
 PSA birth certificate
 SSS form E-1 (personal record)
 NBI Clearance
 Police Clearance
 Tax Forms
 Philhealth

Manager

Qualifications

 Bachelor’s Degree in Business, Management, or related field.

 More education or experience may be preferred or required.
 Strong understanding of business management, financial, and leadership principles.
 Excellent communication, interpersonal, leadership, coaching, and conflict resolution
skills.
  Time and project management skills.
 Ability to analyze processes and information, identify problems and trends, and develop
effective solutions and strategies.
 Commitment to providing exceptional service to customers and support to staff members.

Requirements – Documents

 Diploma & transcript of records

 University/College degree in management
 PSA birth certificate
 SSS form E-1 (personal record)
 NBI Clearance
 Police Clearance
 Tax Forms
 Philhealth

Head Cook

 Ensuring promptness, freshness, and quality of dishes.

 Coordinating cooks' tasks.
 Implementing hygiene policies and examining equipment for cleanliness.
 Designing new recipes, planning menus, and selecting plate presentations.
 Reviewing staffing levels to meet service, operational, and financial objectives.
 Hiring and training kitchen staff, such as cooks, food preparation workers, and
dishwashers.
 Performing administrative tasks, taking stock of food and equipment supplies, and doing
purchase orders.
 Setting and monitoring performance standards for staff.
 Obtaining feedback on food and service quality, and handling customer problems and
complaints.
 Excellent communication skills.
 Ability to meet deadlines.

Requirements – Documents

 2+ years of culinary education or experience

 Advanced knowledge of food professional principles and practices.
 Proficient knowledge of human resources management.
 SSS form E-1 (personal record)
 NBI Clearance
 Police Clearance
 Tax Forms
 Philhealth

Sous Chef
Qualifications

 Develop new menu options based on seasonal changes and customer demand.
 Assist with the preparation and planning of meal designs.
 Ensure that kitchen activities operate in a timely manner.
 Resolve customer problems and concerns personally.
 Monitor and record inventory, and if necessary, order new supplies.
 Manage the kitchen team in the executive chef's absence.
 Demonstrated knowledge of culinary techniques and practices
 Understanding of health and sanitation laws
 Strong leadership abilities

Requirements – Documents

 Formal culinary training / culinary degree

 Have an experience in high-volume kitchens.
 Previous kitchen management experience
 SSS form E-1 (personal record)
 NBI Clearance
 Police Clearance
 Tax Forms
 Philhealth

Barista
Qualifications
 High school diploma or equivalent.
 Experience in food and beverage preparation or customer service preferred.
 Training and willingness to continue learning about food and beverage preparation.
 Exceptional listening and communication skills.
 Ability to walk, bend, and stand for extended periods.
 Availability to work around peak hours, including nights, early mornings, weekends, and
holidays.
 A polite, engaging personality.
 Commitment to customer satisfaction and service excellence.
 Willingness to work as part of a high-energy, efficient team in a fast-paced environment.

Requirements – Documents

 Formal barista training

 experience in high-volume kitchens
 Previous kitchen management experience
 SSS form E-1 (personal record)
 NBI Clearance
 Police Clearance
  Tax Forms
 Philhealth

Captain Waiter

Qualifications

 Must have clear written and verbal communication skills

 Must have the physical abilities to carry out the functions of the job description
 Must be able to responsibly handle cash transactions
 Must be able to consolidate and coordinate needs for all tables within their station
 Must be able to carry food and beverages
 Must be able to work in a team environment

Requirements – Documents

 College degree preferred.

 At least one-year experience as a food server within a restaurant, hotel, or conference
center operation
 Any related customer service/oriented experience will be considered
 Ability to comprehend and communicate in fluent English
 SSS form E-1 (personal record)
 NBI Clearance
 Police Clearance
 Tax Forms
 Philhealth

Cashier
 Provides a positive customer experience with fair, friendly, and courteous service.
 Registers sales on a cash register by scanning items, itemizing and totaling customers’
purchases.
 Resolves customer issues and answers questions.
 Bags purchases if needed.
 Processes return transactions.
 Itemizes and totals purchases by recording prices, departments, taxable and nontaxable
items; and operating a cash register.
 Enters price changes by referring to price sheets and special sale bulletins.
 Discounts purchases by redeeming coupons.
 Collects payments by accepting cash, check, or charge payments from customers and
makes change for cash customers.
 Verifies credit acceptance by reviewing and recording driver’s license number; and
operating credit card authorization systems.
 Balances cash drawer by counting cash at beginning and end of work shift.
 Provides pricing information by answering questions.
 Maintains checkout operations by following policies and procedures and reporting
needed changes.
  Maintains a safe and clean working environment by complying with procedures, rules,
and regulations.
 Contributes to team effort by accomplishing related results as needed.

Requirements – Documents

 College degree preferred.

 Any related customer service/oriented experience will be considered.
 Ability to comprehend and communicate in English.
 SSS form E-1 (personal record)
 NBI Clearance
 Police Clearance
 Tax Forms
 Philhealth

Kitchen Steward & Kitchen Helper

Qualifications
Cleaning and setting tables and placing seasonal decorations, candles, and tablecloths.
Keeping menus clean and presenting them to customers.
Stocking wait staff serving stations with napkins, utensils, trays, and condiments, and
assisting the wait staff with all aspects of service.
 Clearing tables and preparing them for the next customers.
 Assisting in cleaning and opening or closing tasks.
 Scraping food from dirty dishes, pots, pans, plates, flatware, and glasses, washing dirty
dishes, and putting them away.
 Assisting with sweeping, mopping, and polishing the restaurant, bar, kitchen, and
equipment.
 Transporting used linen to or from the laundry or housekeeping section.
 Assisting with unloading and storing stock.
Requirements – Documents

 A high school/senior high school diploma or equivalent.

 A friendly, polite, and courteous nature.
 Strong customer service and team working skills.
 Physical stamina to work long hours on your feet.
 The flexibility to work shifts, nights, weekends, and holidays.
 SSS form E-1 (personal record)
 NBI Clearance
 Police Clearance
IX. JOB DESCRIPTION
JOB POSITION JOB DESCRIPTION JOB SPECIFICATION
General manager
Manager
Cashier
Head Cook
Sous Chef
Barista
Captain Waiter
Waiter
Kitchen Helper
Kitchen Steward