Business proposal organization and management plan.

5.0 Organization and management plan

5.1 Ownership and legal form  

The business has four members who will own and run it. We started to search for potential investors and skilled candidates to fill in key personnel employees to start the business. The ownership of Asian Bar and Grill goes to Mahesh, Tram, Sarad and Karna(myself) under limited liability company. The business will run under limited liability company as a legal entity. LLC provides the flexibility of the state validated membership to the business. LLCs enjoy the same advantage as simple partnerships in being able to structure and run themselves in a way they see fit (Feigenbaum, 2018). LLP helps to avoid each partner and investor from having liability for other partner’s actions. Multi-owner businesses that want to raise money from investors often do well as LPs because investors can avoid liability (Prakash, 2018). Weighing these two options, we found an LLC is more beneficial legal entity for a new mid-size restaurant while keeping all owners safe from financial liability. Compared to simple partnerships, LLCs offer the benefit of a separation between personal and legal assets and liabilities (Feigenbaum, 2018).

5.2 Organizational Structure

Asian Bar and Grill expects to hire seventeen employees of which four is filled by the owners. Everyone has reporting relations interconnected with each other to run the operation efficiently. We four equally hold the managerial positions and its responsibilities to manage and run the business. Although they do not need to be involved in the day-to-day operation of the restaurant, owners of smaller independent establishments often take on an active role in the restaurant’s operations (Wickford, 2018). Together, we will personally select every candidate. We’ve prepared a viable interviewing process intended to employ the establishment with exceedingly qualified individuals for each position.

Line Cook covers the grill and fryer, Short Order Cook prepares quick meals, Prep Cook makes sure of things ready for the chefs to cook, Pastry Chef prepares the sweet delights for desserts, Sous Chef is the assistant chef for the Executive Chef. Sous Chef assists Executive chef for handling kitchen workers, also creates dishes for the menu and helps cooks. The top of the kitchen chain is the Executive Chef, who watches over the Kitchen and every kitchen member report to executive chef. The executive or head chef is responsible for back-of-house operations (Wickford, 2018). The helping hands in the kitchen is Dishwasher who cleans the dishes and Runner who takes the food out to the table if servers are busy and makes sure that washed dishes are dry and clean. Though customers may never see the kitchen, cleanliness, order and high standards in this area are keys to quality control (Phillips, 2017). We have a Kitchen Manager helping Executive chef for payrolls, menu modification, food cost, personnel management provided by the executive chef.

The bar needs two bartenders because of the way the bar has been set up to hold an audience up to twenty who can enjoy the surrounding of the place. Bar Manager makes plan to screen the currently playing major league games and host local live musical nights so that people can have their comfort in a spacious environment. The Bar Manager also acts as a bartender having trained in the relative field and reports to the Assistant Manager. The premises require a Host who will greet the customers warmly and guide them to their spot, hands them menus and announce the specials. Then the customers are accompanied by Server, taking their orders to the kitchen through a computerized POS system. One Busser who cleans the seated and used tables and sets them again and acts as a server when needed. The dining environment should be warm and inviting, but most of all clean and fresh (Phillips, 2017). Every business has a Cashier who handles the transactions and make sure the host, server and busser are up to date with their tasks and reports every complaint, problems of the premises to the Assistant Manager. Assistant manager who collects information, problems and issues and reports it to general manager with compelling solution and steps to sort them out.

5.3 Management Team

The key role of every restaurant is of the General manager. The function of general manager is to have an eye on every single aspect of the restaurant and they are the one to hire, fire and train employees to make the teamwork smooth.  Managers should know how to schedule shifts so that staff levels are high enough to provide quality service but are within budget (Phillips, 2017). GM also manages the paperwork of the premises regarding legal offices, expenditure reports, sales and profits. 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 (Wickford, 2018). Mahesh will fill this position as he has required experience and acquired set of skills by working in an eatery establishment and learned the basic rules and certain codes that makes a service reach its standards. Your behavior and energy are what shape the culture of your restaurant (Burns, 2018). General manager has a lot of responsibilities and in most cases, cannot deal alone so they have an assistant manager to assist them with every nitty details of things and help make decisions. So, an assistant manager also plays a big part in the business who is Tram because she has always been assistive and has the smartest ideas about things. The servers and bartenders will report to bar manager about the bar issues and what kind of customers are potential as they are the ones who interacts will customers face to face and listen to their compliments and complaints.  The food and beverage manager have responsibilities of obtaining required quality materials and keeping them in record and doing inventory as required.

 Kitchen includes a set of members that acts as a chain and keeps the operations flowing because they have reporting relationships with each other. Sarad will fill Kitchen Manager position because he has a marketing mind and knows about what people expect from any grill and bar. Training is provided by Kitchen Manager for every member behind the kitchen doors while front of the house members is trained by the general manager. Kitchen manager is the one to buy supplies, ingredients and ensuring quality. The kitchen manager also takes the inventory of the kitchen. Bar needs someone to watch over because a lot of activities happens in bar. So, I hold the position for Bar manager taking all the inventories of the bar essentials and a bartender. My knowledge of bartending comes from of intensive three months training course for mixing. Tailor your professional growth as a manager to meet these needs (Burns, 2018). And I report to the assistant manager of every order, sales and supplies of the bar.

5.4 Management Controls

The management will practice procedures to control costs and remain current with daily cash flow. The premises will use an item specific guide to keep track of order history and designed to maintain the inventory. An inventory is held weekly to determine the expenditure and sales of weekly profit or loss reports. Daily reports show the movement of the service and ensures specific services and use are accounted for. The expense on a POS framework will hugely assist the business with these every day authoritative reports. Even more advanced POS software allows you to customize and prioritize depending on the restaurant metrics most important to you, whether you’re the CEO, restaurant owner, or restaurant manager (Tetreault, 2015). Recorded daily reports by the POS system and cash and card transactions are compared on a regular basis. The sales report dashboard on your POS provides an overview of all transactions completed during a selected time period (Tetreault, 2015). The POS system will record timely reports of the sales and sales exceptions, kitchen and labor reports, accounting, order and delivery reports with payouts and gift cards rewards. A weekly inventory will be held. Monthly totals are compared to monthly statements and then deposit is made. With your POS software, you can track restaurant’s assets, liabilities, revenue, and expenses (Tetreault, 2015). A part time bookkeeper processes over purchasing records. Gm has check signing authority over operating account for the establishment.  Gm will process the payroll through a payroll processing service and GM bases the payroll by running the reports of attendance.