PLACE

The LASArap was located at the Accountancy, Business and Management Booth in the
Covered Hall of Mangatarem National High School, Mangatarem, Pangasinan. You can visit us
from Mondays to Fridays, as early as six (6) in the morning to (5) in the afternoon. Come,
experience and enjoy our delicious and affordable offers that will satisfy your needs because in
here, all of our offers are “LASArap kainin and LASArap inumin”.
ORGANIZATIONAL CHART
 DUTIES AND RESPONSIBILITIES

GENERAL MANAGER (RONA MAE F. FORTIN)

She is proficient in all stations. She is responsible for many things like the day-to day-
decision-making, restaurant performance, hiring, firing, trainings, customer service, overall
planning, etc. She has an assistant manager and an executive chef or a kitchen manager to help
her run the restaurant.

ASSISTANT MANAGER (KIMBERLY DIANE B. RAGOJOS)

Under the general manager, she has a wide scope of management as she is responsible for
almost everything in the business except for the kitchen. She handles different middle
departments and directly reports to the top management.

HEADWAITER (MEN KENT B. MAICONG)

The headwaiter has a large customer service position, since she must greet and welcome
the restaurant customers warmly while directing them to the right table. She will also handle the
incoming restaurant calls and handles reservations.

 WAITERS - Waiters take the orders initially and update them as needed. They’re also in
charge of making sure the customers get what they want and that they feel comfortable.

 BUSBOYS – They are in charged in clearing and cleaning the tables after the customers
leave.

MARKETING AND FINANCE (JEZIEL T. FABROS)

The marketing and finance manager are responsible for all the financial transactions of
the business. She is also in charged in pricing plus marketing and sales strategies such as
promotion of the business and the like.

 ACCOUNTANT – Responsible for all the business transactions of the business. Prepares
the financial statements and taxes are paid properly and on time.
  SALES SPECIALIST – In charged for the different strategies for sales and in marketing
the product. He / She takes charge in the pricing of the products.

 FINANCIAL ANALYST – Audits all the data provided by the accountant. Interprets
financial information and determines whether the business is still profitable and stable.

CLEANLINESS AND SAFETY (ZENEAH C. MANGALIAG)

It is her duty and responsibility to ensure that the place is always free from dirt – from
tables to chairs to walls and floor. Another is making sure that the place is safe and the facilities
and equipment are functioning well.

 SANITARY STAFF – Responsible for cleaning the entire place and keeping areas neat
and tidy. Vacuums floors, empties trash receptacles, and replace bins of trash cans.

 SECURITY STAFF - Secures premises and personnel, inspects the building, equipment,
and access points; permitting entry. Obtains help by sounding alarms.

EXECUTIVE CHEF / KITCHEN MANAGER (GERWIN LLOYD V.

PAGDILAO)

The executive chef is the manager of the entire kitchen. He is responsible for everything
coming in and out of the kitchen including the meals that they serve. He takes responsibility for
all the decisions in the kitchen especially in quality control. He is consulted for all the kitchen
help.

COOKS AND FOOD PREPARATION (RONA MAE A. SAURA)

She must ensure that the food components are already prepared and simply need to be put
together. Food prep associates are also responsible for refilling raw materials, replacing frying
oil, and chopping the ingredients. She helps to supervise the rest of the waiters and wait staff.

 ASSISTANT COOKS – They assist and help the executive chef in cooking delicious
meals.

 DISHWASHER – They maintain that all kitchen utensils, from plates to spoon and
forks, glasses, and other tools are clean and free from dirt to avoid contamination
 KITCHEN STAFF – Additional kitchen staff and contribute in any work that they may
help.