1.

NOMBRE DE LA EMPRESA
Restaurante HAKUNA MATATA
HAKUNA MATATA RESTAURANT

2. My company is based on a restaurant which wants to provide a satisfactory service to the

community and each day generate more customers, this restaurant wants to provide a
comfortable space for all types of public, the idea is to make everyone feel comfortable
with the service provided, It offers a variety of foods from the most typical of Colombia to
the most traditional, from a paisa tray to a hamburger, the idea is that everyone enjoys
it.
3. Mission: Satisfy the gastronomic needs of our clients, offering food and services with the
highest quality, where the expectations of our clients are exceeded and be a workspace
that allows personal fulfillment and the Development of its collaborators in the group.
Taking as a main strategy the continuous improvement of strict hygiene standards and
good service in a safe environment friendly and familiar at a fair price.
Vision: To be the Best Restaurant at a Regional and National level "To be recognized and
preferred at a Regional and National level, as an original working group, solid and
professional. That people prefer us for any plan such as celebrating a birthday, anniversary
or any other special date.

4. ORGANIZACIONAL STRUCTURE
1. LAVA LOZA: Las responsabilidades del lavaplatos incluyen recoger los platos y
utensilios usados, cargar los lavavajillas y almacenar los artículos limpios de forma
adecuada. Si quieres empezar tu carrera en el sector de la hostelería y ser parte de las
operaciones entre bastidores, nos gustaría conocerte.

1. Dishwasher:
Dishwasher responsibilities include picking up used dishes and utensils, loading
dishwashers, and storing clean items properly. If you want to start your career in
the hospitality industry and be part of the behind-the-scenes operations, we
would like to meet you.

2. BARMAN:
 Atiende los pedidos de los clientes y les sirve la consumición. ...
 Factura la consumición, se encarga de cobrarla y de devolver el cambio al cliente.
 Prepara y mantiene en perfecto estado la barra y las áreas del establecimiento de su
competencia. ...
 Colabora en la organización del almacén o bodega del establecimiento.
2. Barman:
• Attend to customers' orders and serve them consumption. ...
• Invoice the consumption, is in charge of collecting it and returning the change to the
customer.
• Prepares and maintains in perfect condition the bar and the areas of the
establishment of its competition. ...
• Collaborate in the organization of the store or warehouse of the establishment.

3. MESERO:
 Darle la bienvenida a los clientes, guiarlos a sus mesas de ser necesario y brindarles
servicio una vez estén ubicados:
 Entregar y describir los menús y especiales del día, hacer recomendaciones y dar
respuesta a cualquier inquietud sobre lo platos o bebidas ofertadas.
3. Waiter:
• Welcome customers, guide them to their tables if necessary and provide service
once they are located:
• Deliver and describe the menus and specials of the day, make recommendations and
respond to any questions about the dishes or drinks offered.