Lecturer by Tr.

SU NGE HTWE

Kaung Htet San (F&BM 08/23)

Pandora Restaurant
 Pandora Restaurant
Contents
Introduction.................................................................................................................................................2
Mission……………………………………………………………………………………………………………………………………………………2

Vision………………………………………………………………………………………………………………………………………………………2

OrganizationChart……………………………………………………………………………………………………………………………………3
Job Description………………………………………………………………………………………………………………………………………..4
Job Specification……………………………………………………………………………………………………………………………………. 5
Menu List…………………………………………………………………………………………………………………………………………………7

Interior Layout...........................................................................................................................................11
Marketing Plan..........................................................................................................................................12
Opening and Closing Time.........................................................................................................................12
Rules for Staffs...........................................................................................................................................13

Introduction
Dear Customers, wWe are excited to introduce our newest restaurant, Pandora Restaurant. Our
food is unique and delicious, and our atmosphere is warm and inviting.

We hope you will come visit us and experience for yourself why our restaurant is a must-visit.
We look forward to welcoming you soon!

Sincerely, Pandora Restaurant

(Ref: www.captionsboys.com (Shake, 2023) w.captionsboy.com)

Mission

Our mission is to impress our customers by giving them the highest degree of service possible and by
providing them with the freshest, finest and good quality food at reasonable prices and comfortable
environment.

Vision

To be known as the top fine dining restaurant in the world that serves an outstanding good quality food
and good quality of service.

Reference; www.iningr.weebly.com
Organization Chart

This is my organization team. My organization team is made up of 9 positions.

Owner

Restaurant
Manager

Restaurant
Supervisor

Cashier Main Chef Waiter

Assistant Chef Delivery Staff

Kitchen Helper

Organization
Organization Chart

Job Description

Specification

Job Description

Manager
A restaurant manager's job description typically includes;

 overseeing daily operations

 managing staff
 ensuring customer satisfaction
 handling finances
 maintaining quality standards
 handling inventory and schedule staff
 collaborating with chefs to plan menus
 responsible for marketing, addressing customer concerns, and maintaining a clean and
efficient environment.
Supervisor
A restaurant supervisor's job description involves;

 supervising daily operations

 ensuring smooth service
 overseeing staff performance
 managing schedules
 handling customer inquiries or issues
 assisting in training new employees
 monitoring inventory levels, enforce safety and hygiene standards
 collaborating with the manager to implement policies
Waiter/Waitress
A restaurant waiter/waitress is responsible for;

 taking customer orders

 serving food and beverages
 ensuring a positive dining experience
 explaining menu items and suggesting dishes
 taking note of special requests or dietary restrictions
 handling bill processing
 maintaining cleanliness in their assigned areas
 assisting with table setup, restocking supplies, and collaborating with kitchen staff for
smooth service
Cashier

A restaurant cashier's job involves;

 processing customer payments

 handling cash and card transactions accurately
 providing receipts
 managing the cash register
 reconciling daily sales
 handling customer inquiries related to payments or menu items
 maintaining a clean and organized checkout area,
 collaborating with other staff to coordinate service
 follow proper cash-handling procedures to prevent discrepancies

Job Specification

Manager

A restaurant manager's job specification includes;

 Proven experience as a Restaurant Manager

 Strong background in restaurant operations
 Leadership and team management skills
 Excellent communication and interpersonal abilities
 Financial acumen for budgeting and cost control
 Problem-solving and decision-making capabilities
 Degree in Hospitality Management or related field is preferred

Supervisor

A restaurant supervisor's job specification includes;

  Strong leadership skill
 Communication and organizational skills
 Experience in the restaurant industry and knowledge of food safety regulations

Waiter/Waitress

A waiter's job specification includes;

 Strong communication skill

 Multitasking skill
 Customer service skills
 Teamwork and collaboration skills

Cashier

A restaurant’s cashier job specification includes;

 Strong communication skill

 Basic math skills
 Customer service skills
 Computer skills
Menu List
This menu is like appetizer menu and this is suitable for customers who would like to have as a snack or
before their main dish.
This menu is our restaurant’s main dishes. For all customers, we hope to serve at our best.
As drinks, we have delicious and good flavoured smoothies for all customers.
For those who don’t like smoothie, we also have various fresh fruit juices.
Interior Layout
This is our restaurant’s interior layout from top viewing.

Our restaurant includes clean restrooms and a private room for those who would like to do a business
meeting or so.

Reference; www.hello@s3da-design.com

Marketing Plan
This is our restaurant’s monthly plan to make our business successful.
Reference; www.Adentro.com

Opening and Closing Time

The restaurant opens at 10 am in the morning and closes at 12pm at night, except Friday.

On Fridays, the restaurant opening and closing time is 2pm to 12pm.

Rules for Staffs
Every staff must obey these rules;

 Create a safe working environment

 Maintain food safety and hygiene
 Ensure customer satisfaction
 Personal hygiene and appearance
 Wear uniform daily
 Be punctual
 Handle the trays well and serve food at your best

Kitchen staffs must focus on personal hygiene more and be sure the kitchen must be cleaned every day
after work.