Principles of business s.b.a.-
Francis’ Breakfast and Lounge
School Code: Candidate # Subject: P.O.B Objectives
We strive to survive the challenges of opening a new restaurant for the first year and a half especially in the tough economic times. We aim to become the leading restaurant in the local market after first 5 years of operations. Keeping food cost under 35% revenue.
Keeping employee labor cost between 24-29% of revenue.
Averaging sales between $325,000-375,000 per year.
Achieve 12% - 15% return on investment for the first two years and 15% - 20% for the next three years.
We also intend to curve the disturbing obesity and diabetes rate in St. Lucia especially in the capital.
We are a great place to come enjoy a meal combining an intriguing atmosphere with excellent, our aim is not only to serve great tasting food but to ensure each of our valued customers receives prompt, professional and courteous service because customer satisfaction is paramount. We want to be the restaurant choice for all families and singles, young and old, male or female. Maintain a clean, comfortable and top of the line premises for our customers and staff alike. Delivering excellent treatment to our customers and staff, providing them with the respect and dignity the surely deserve, as Employee welfare will be equally important to our success. We will combine menu variety, atmosphere, ambiance and a friendly staff to create a relaxing atmosphere in order to reach our goal of over all value in the dining & entertainment experience. We want to achieve fair profits, and a rewarding place to work for the employees.
Roles of Personnel
General Manager- The General Manager is responsible for the success of a business and keep their restaurants operating at a profit. The general manager is also responsible for planning the business objectives, organizing therefore ensuring every that the business needs are available.
Front manager-The front is responsible for advertising, staff and ordering of service. Maintains accurate records of the business ’ accounts. Monitors expenditures, and prepares monthly financial statements and administrative reports. They will be responsible for waiting tables, bartenders, waitresses and dishwashers, she will also oversee the overall upkeep of the restaurant. This person also handles one of our most essential roles of the business which is consumer complaints, responsible for receiving and handling every complaint which comes in and professionally
Head Chef- The Head Chef is responsible for the operations of the kitchen. He or she decides what equipment and ingredients are needed. The Head Chef is also responsible for the menu. In addition, he or she is responsible for keeping the cost of the kitchen within a set budget, managing kitchen employees, forecasting trends in the restaurant, and maintaining the kitchen according to health codes of the area.
Sous Chef- They are responsible for ensuring that everything runs smoothly whether or not the head chef is present. He or she takes over the operation of the kitchen in the absence of the head chef.
Captain – The captain is a specially appointed member of staff with some experience in managing responsible for waiting tables and bartending and take care of service and make sure the restaurant is in excellent shape.
Fregis’ Breakfast & Lunch will focus on attracting a wide and diverse clientele ages 21-75 with an annual income of at least $25,000. We want the customers of an affluent nature high wage workers, couples, families and tourists,...
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