Tips on how to manage a restaurant in Manila Philippines: staff organization Manila Restaurant and Wine Bar discusses interesting topics pertaining to management of restaurants in Philippines
Date: February 6, 2011
Organization Chart
The Organization Chart is a graphic outline of the organization structure, showing to whom each members of the organization hierarchy reports. It is a useful device, but too much should not be attributed to it. It does not represent the human qualities.
Personnel Policy
It is advisable to develop a written policy on which the personnel program can be based. Such policy may develop over the years, it should cover such matter as:
The objective and moral code
Regularity, promotion
• Training policies, Recruiting policies
• Wages and salary policies and procedure
• Policies as to participation of employees in decisions affecting the organisation
• Provision for insurance against injury, sickness and old age
• Union organization
Job Description
Job Description Purpose is to lists duties and responsibilities to be performed, that should include :
• Purpose of Position
• Basic Responsibilities
• Specific duties
• Report To
• Supervises
• Contact with others
• Working conditions
Job Breakdown
The Purpose of a Job Breakdown is to keep standards. Standard operating procedures are essential tools in the battle for consistency. Managers cannot rely on employee’s common sense to do the right thing at the right time. Tasks must be identified in job breakdowns and procedures to perform the tasks must be spelled out clearly in a step by step manner.
Restaurant Managers Aim
• Satisfies the guests: Customers are happy with food quality, service, value for money and overall atmosphere, Enhances the Reputation of the establishment.
• Satisfies the Owner by returning a fair profit. (meet sales budgets and control costs).
• Employees are happy and co-operative
Restaurant Managers Responsibilities
• Meets all budget goals
• Ensures quality standards for Food Production (appearance, taste, size) with the Chef
• Ensures quality standards for Beverages
• Ensures quality standards for Service
• Ensures quality standards for Cleanliness
• Develops budgets with department heads
• Designs and improves restaurant cash security
• Meets with guest for special events (catering, banqueting)
• Plans all the marketing and advertising activities
• Hire / Fire, Supervises, Schedules, Train the F&B Controller, the Chef, Dining Room mgr, F&B Assistant mgr
• Knows the competition
• Knows the suppliers
• Knows the industry trends
• Conduct regular department meeting
• Maintain positive employee relations
• Must be able to operate all the equipment in restaurant
• Ensure 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
Guidelines for Restaurant Managers
The manager is responsible for the operation of the units at all times, whether present or not.
At all time, someone must be accountable for each task.
There should be a policy covering everything which happens in a unit. Recipes, Schedules, Rules and other policies must be in written, communicated and enforced.
Don’t let any employee to perform any job or task for which the employee has not been trained.
The main responsibility of a manager is to maintain standards constantly (management process).
At regular intervals a manager should look at the restaurant from the guest’s viewpoint.
During the busy service, managers should concentrate on service.
The secret of productivity is utilisation, available time can always be used for advanced production training, cleaning.
As much as possible, food purchased should be sold to the customer.
The reputation of no individual is as important as the reputation of the company.
All customers and employee have the right to be treated with respect.
The most important obligation is to protect the health of the customer by providing absolute sanitation.
We are triying to see how many customers we can serve without compromising our standards.
Kitchen Staff
Executive Chef / Chef : In large operations, Executive Chef may perform managerial duties only and supervise a number of chefs. In smaller operation, the Executive Chef or chef may both perform managerial and production duties. In charge of the production personnel in the kitchen (planning, conducting, training, hiring/firing).Responsible for Planning Menus (with restaurant mgr). Responsible for Recipe standardisation, overall food quality, food served to the guest. Distributes / Organise the Guest Food order, Hygiene, Aware of new trends and costs, Assist in a Food Purchase specification. Has Knowledge and experience in International and local cuisine, Has a very high salary.
Sous Chef : Principal assistant of the Executive Chef / Chef In small and medium operation, responsible for the meal of the staff
Chef saucier : Responsible for cooking meat & chicken (except grilled)Responsible for cooking meat sauces, Replaces the sous chef when absent
Chef Grillardin : Responsible for grilling food, Responsible for griddling food, Responsible for frying food.
Chef Potager (Soup) : Responsible for cooking soups
Chef Garde-Manger : Responsible for cold food production (salads, hors d’oeuvres, salad sauces), Butcher (cuts meat, chicken, fish)
Chef Entremetier : Responsible for cooking vegetables, Responsible for cooking rice, spaghetti’s, potatoes
Chef Poissonnier : Responsible for cooking Fish (except grilled)
Chef Patissier (pastry) : Responsible for cooking pastry, Baker
Commis (cooks) : Assists chefs (saucier, patissier…), Make Mise-en-Place (preparation, cleaning, washing)
Chef Steward & Stewards : Chef Stewards oversees stewards, who perform cleaning tasks in a kitchen, and in charge of purchasing in small operation, Stewards in charge of the dishwashing, pot washing
Receiving and Storeroom Employees : Help supplier to unload food, Verify the quality, size, quantity and price of food delivered, Store food
Manila is fast becoming a city of luxurious fine dining accompanied by fine vintage wine. Not only must a 5-star Italian, French or Continental restaurant offer good food, nice ambience and immaculate service the restaurant wine list must be equally exciting to make the evening of wine and dine a memorable one.
This 5-star fine dining restaurant in Pampanga Philippines is highly recommended by food critics and frequent diners in Manila as a place to wine and dine in Subic Angeles City Clark Freeport Zone. Although it is a famous fine dining restaurant with an award winning 3000-line restaurant wine list, Yats Restaurant is also a popular restaurant for family with children. Aside from French Mediterranean haute cuisine, this restaurant also serves healthy food and the best vegetarian cuisines in the Philippines. Private dining rooms are also available in this restaurant for business and personal meetings of 4 to 20 people.
Favorites of frequent diners, foodies and wine lovers are steaks, Wagyu, Foie Gras, seafood, lobsters, venison, kangaroo loin, osso buco, veal chops, Kurabuto pork, escargots and a good selection of cheeses to enjoy with fine Vintage port and Sauternes. Cuban cigars such as Monte Cristo, Cohiba, Upmann, Partagas, Romeo Julieta and Trinidad are also available in the Magnum Room which is a wine bar and lounge for before and after dinner relaxation. A good selection of Armagnac, Cognac, Single Malt, Vodka and other liquor is served in addition to the wine vintage wines some served by the glass.
Built in 2000 by Hong Kong-based Yats International, a developer and operator of hospitality and residential projects in the Philippines, fine dining Yats Restaurant and Wine Bar has served not only as Pampanga’s highly recommended restaurant and wine lounge, but also as a place where business executives meet to finalize business deals over a nice meal with some fine vintage wine.
For comments, inquiries and reservations click on Click here for inquiry and reservations
Restaurant@Yats-International.com
(045) 599-5600
0922-870-5178
0917-520-4401
Ask for Pedro and Rechel
Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.
Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
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For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com
To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com
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For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com
