Chapter 1

Hachiko Bar & Restaurant

Hachiko Bar & Restaurant Is come from the movie Hachiko- a dogs story. Just like how the other reacts on the movie, we were touched and inspired to it. We used it as a name of our bar & restaurant to apply what the movie wants for the viewer to know an information or idea like being loyal and honest to his master. Our business wants to give our future customer loyal and honest services that we can give to them as long the management can give. Description We are offering different services. As our business main service is the Ala Carte, this is all about the food that we offer for our future customers. We also have catering services wherein we are accepting any kind of events such as wedding, baptismal, birthdays, even formal events like meetings, business proposal and opening. Our catering services are good for 1500 pax which is not bad to reach our customers need.

Operating Service Hachiko Bar &Resto is operating in time of 8:00-2:00 a.m. It includes the Breakfast, Lunch, Merienda& Dinner. Then, the time between 8:00 p.m. 12:00 midnight is our party hour where in our guest will enjoy our live bands all through the night.

A. Organizational Chart

RESPONSIBILITIES
B. Position Qualification Job Description

General Manager

Between 25-30 years old

Responsible for managing overall store operations and functions in other place for

Management Graduate

With a minimum of 2 years of

managerial position. With excellent leadership and interpersonal skill. Can work under pressure. Can work in shifting schedule.

our catering services. Implementing excellent operations which include customer service, marketing program, inventory management, security and housekeeping. Responsible for hiring and accepting skilled employees.

Cashier

With at lease of 2 years of related

Responsible for daily operations

experience preferably in bar & restaurant. 25-30 years old. With pleasing personality. At lease graduate of 2 years course in college (Business related) Can work under pressure. Can work in graveyard shift. Bartender Must be 23-30 years old. With pleasing personality. At least 2 years experience in wine/cocktail

of the business. Accept payments and at the same time perform the public relation

Officer for dealing with the customers.

Responsible for carrying out the duty of bartender such as flaring, wine/cocktail mixing.

mixing. With good communication skills. Graduate of HRM/HRS Can work in graveyard shift. Dishwasher Must be 20-30 years old. At least high school graduate. Can work under time pressure. Willing to work in shifting schedule. Security guard & Bouncer At least 2 years graduate (Criminology) Male Responsible for securing the safety of the establishment. Will be charge for cleaning all the soiled dishes.

Muscle built. At least 58 in height.

Good communication skills.

Willing to work in shifting schedule.

LOCATION

Sto. Rosario Ave. Binan Laguna (Near Mcdo. Southwoods)

WORKPLACE:

Vision
Jollibee Foundation envisions that every Filipino is able to access basic community services and live a life defined by dignity, purpose and active participation in nation-building.

Mission
Together with our partners, we help our communities through:

Improved access to Education for the youth Leadership development for local organizations Livelihood programs for small farmers Environment-friendly initiatives Decent Housing and Disaster Relief for calamity-stricken regions.

Offering reasonably priced quality food, served quickly, in attractive, clean surroundings.

PROBLEMS
Some of the employees are rude to customers. Some of the employees are routinely late on work. Some of the employees are not following the rules and regulation. Some employees do not adhere to policies and procedures.

SOLUTION
First offense: verbal warning Second offense: written warning Third offense: suspension and/or firing. Take corrective action promptly. Do not play favourites with disciplinary procedures no matter how good one staff member.

Take action immediately on any problem. Even if the customers are rude to the employees, the employees should always consider the customers are always right.

CONCLUSION
The employees should always follow all the rules and regulation in resto-bar. Also follow the policies and the procedures. And the management should always take immediate action on any problems on the resto-bar. The employees should always consider the customers are always right even if they are the wrong one. And also make sure that you have employment at will agreements with the staffs to protect the owner and them legally so that there are no misunderstandings. Do not play favourites with disciplinary procedures no matter how good one staff member. Be on time on going on work and do not be late. Smile as always to the customers.