1

MANAGEMENT ASPECT

Management is one of the important aspects in establishing a business. It is the

study of the performance of conceiving and achieving desired results by means of group
effort consisting of utilizing human talents and resources. It must have a thorough
understanding of companys vision and mission to the industry, to the company itself and
most importantly to the customers. Therefore, management is considered as the force that
runs an enterprise and is responsible for its success or failure.
This aspect includes essential elements of management of a business. This study
will show standard of employment process providing its salaries, day breaks and trainings
to improve their skills, basic consideration in forming the organization and form of
ownership. In addition, this study want to show what is the proposed business as an
enterprise by creating code of conduct and code of ethics that an organization must
embody and convey to the customers.
This aspect will determine the successful realization of the project study.
Objectives:
The study will cover different issues, actions and ideas on how the researchers
will manage their proposed business. The following objectives will clear what this all
about.

To determine the mission, vision and goals of the proposed business,

To determine the form of ownership of the proposed business,
To analyze the organization and management aspect of the business,

To identify requirements and qualification, duties and responsibilities and

salaries and benefits of the business manpower,

To illustrate and clearly discuss the flow of authority and the policies that will
serve as guide of the entire business.

VISION, MISSION AND GOALS

Enterprise Vision
To operate in a spirit of excellence and achieve a strong competitive position in the
market.
Enterprise Missions
Provide customers satisfaction through quality menu, drink and beverages as well

as services.
Promote individual growth among employees and give them just compensation.
Continuous improvement of our personnel, products and services to attain a
profitable percentage of the market share in the industry and meet customers
need as well.

Enterprise Goals
To be on the top of the mind Bar of our customers and exceeds their expectations
with impeccable service by demonstrating warmth, efficiency, knowledge and
professionalism. And to establish a strong foundation of the enterprise that will penetrate
other potential market.
FORM OF OWNERSHIP
The Chill and Grill Restobar is a partnership type of business. It is to be registered
with the Securities and Exchange Commission (SEC) for the contract called articles of
partnership. Partnership is defined as a contract whereby two or more persons bind
themselves to contribute money, property or industry into a common fund with the

intention of dividing profits among themselves. (Article 1767 of the Civil Code of the
Philippines)
Chill and Grill Restobar as partnership will be registered with the different
government agencies such as Securities and Exchange Commission (SEC), Department
of Trade and Industry (DTI), Business Permit and Licensing Office of Quezon City,
Bureau of Internal Revenue (BIR) and Social Security System (SSS).
The Chill and Grill Restobar will be formed by a six (6) individuals who are
limited partners that are personally liable for business debts, taxes and liabilities. They
will have equal contributions of (Php 700,000.00) as an initial capital for opening up the
business. Table below are the six (6) limited partners and their contributions:

CAPITALIZATION
Name of Partners
Barbieto, Cidili M.
Lagman, Evan Feodor M.
Mateo, Joshua P.
Ocampo, Rea Joy R.
Sabalboro, Chin Chin G.
Peralta, Angelica D.
TOTAL PARTNER CONTRIBUTIONS
ORGANIZATIONAL STRUCTURE

Amount of Investment
700, 000.00
700, 000.00
700, 000.00
700, 000.00
700, 000.00
700, 000.00
3, 500, 000.00

Figure 7

Organizational Chart

The Chill and Grill Restobar chooses function type of organization. This type of
organizational structure is one of the most commonly used since all activities in the firm
are group together according to certain functions. This is quite complex but effective and
efficient for every partners and employees of the organization since the work is divided
into specialized functions. Direct flow of authority also exists but may associate or
collaborate to other managers for the betterment of the business.
This type of structure offers a greater scope for expansion as compare to line type
organization; therefore it is more applicable for a long time as long as it fits in the
business. It can supervise a large number of subordinates and this is more efficient in
accomplishing task and there is teamwork and cooperation of all members of the
organization.

STAFFING
MANPOWER REQUIREMENT
Manpower requirements are very vital in all business organization to ensure that it
will operate systematically and effectively at all times. It will help also to determine the
capabilities of the employees to fit in the flow of business as well as to have a clear duties
and responsibilities. Efficient business operations are lying in the hiring and selecting of
employees having standard qualifications.
Position
General Manager

Assistant Manager

Bookkeeper

Cook

Job Description
Responsible
and
accountable for all the
business activities, and
assumes
complete
responsibility
for
the
business as necessary.

Job Specification
23-25 years old, male or
female
College graduate of as 4year Management degree
At least 3-5 years of
managerial experience.

23-25 years old, male or

female
College graduate of as 4year Management degree
At least 2-3 years of
experience as manager or
other related field.

Ensure that all reporting

and controlling procedures
in the operations, customer
service, quality production,
hygiene and cleanliness
standards and maintenance
and general administration
are completed
Assist the general Manager
Responsible for balancing
budgets,
revenue,
and
expenses on regular basis.

Has a four year degree,

Bachelors of Science in
accounting.

Responsible in figuring out

how much food will be
needed for the week and
order food and supplies.
Supervise and coordinate

Has a College diploma of

related course.
At least 3-5 years cooking
experience, whether in a
restaurant or fast food

Kitchen Staff

Server/Cashier

Dishwasher

Bartender

activities of cooks and

workers engaged in food
preparation.

chain.
Commitment to quality
service, and food and
beverage knowledge.

2-3 years of cooking

experience in any kind of
restaurant.
Male, responsible and
accountable in his works.
Food handler certificate

Coordinate with the head

chef
in
preparation,
cooking, and presentation
of food quickly and
efficiently.
Assist in keeping the
kitchen clean, hygienic and
tidy at all times.
Receive customers warmly
and politely.
Responsible
in
taking
customers
order
and
ensures that it is properly
serve.
Process
customers
payment. Process customer
payment.
Maintain cleanliness in the
dining area.
Wash dishes, glassware,
flatware, pots or pans,
using dishwashers or by
hand.
Sort and remove trash,
placing it in designated
pick-up areas.
Mix drinks, cocktails and
other bar beverages as
ordered.
Prepare
inventory
or
purchase requisitions as
needed
to
replenish
supplies.

High school diploma.

Must be 18 years old and
above
with
pleasing
personality.
Knows
basic
mathematical skills.
Ability to provide good
customer service and
maintain
a
neat
appearance.
Has a food handler
certificate.
Male at least high school
graduate of 18 years old
and above.
.
Knowledge of workplace
safety procedures.
Male,
high
school
diploma or equivalent
preferred.
Has
a
bartending
experience.
Food handler certificate

Disc Jockey

Responsible in playing and

mixing the music tracks.

Security Guards

Responsible for the overall

safety and security of the
business and the customers.

Male or Female, 18 and

above
High School Diploma or
College Degree Diploma
preferred
Has
2-3
on-the-job
experience as DJ
Has
2-4
years
of
experienced.
From security agency.

LEGAL REQUIREMENT
Below are the certain registration requirements which the business have to
comply before its operation as well as it partnership can operate legally.
Municipality of Camiling
Business Permit
Barangay Business Clearance
Lease Contract
Locational Clearance
Fire Clearance
Sanitary Permit
BIR
1901 Form
0605 Form
SSS

DTI

SEC

R-1 Form
R-1A Form
Application for Partnership
Business Name Registration Form
Articles of Partnership
Registration Data Sheet

ORGANIZATIONAL POLICY AND PROCEDURES

Discipline is the primary concern of the organization for the attainment of the
productivity and efficiency that will lead to the organizational and personal growth. All of
the employees as well as the managers are expected to behave ethically at all times.
*It is the companys policy to select applicants based on the following factors:
Social Skills
Physical Fitness
Strength and weaknesses
Experience
EMPLOYMENT SELECTION PROCESS
Employee selection is the process of putting the right men on the right job. It is a
procedure of matching organizational requirements with the skills and qualifications of
people. By selecting best candidate for the required job, the organization will get quality
performance of employees.
a. Notification
Once the general manager establishes the job requirements, the hiring
officer (assistant manager) places ads in the local newspaper, in-store signage,
flyers and careers website. The position description that includes a comprehensive
overview of the job-including the roles responsibilities, competencies,
relationship and working conditions must be well-defined
b. Receiving and Reviewing Applicants Resume
Applicants will be passing an application form or resume with 2x2 colored
photo. Upon receiving resumes the hiring officer task is to review and match each
applicants background to the job requirements. Also, in this process the hiring
officer will determine how many applicants that the business can realistically
bring for a preliminary interview.
c. Preliminary or Screening Interview
The hiring manager will provide initial interview to determine the skills,
academic and family background, competencies and interests of the applicants. In

this process, elimination of applicants who do not meet the minimum eligibility
criteria will be done.
d. Written Examination
All screen applicants will be provided a reviewer containing the menu of
Mixologist as well as their corresponding descriptions. It will be sent on their email addresses. The applicant will be asked to return after three days for the
written exam based on the reviewer provided. If the applicant passes the written
exam, he will be immediately interview for final screening.
e. Employment Requirements
After the final interview, those applicants who pass will be given the list of
requirements to be complied for a specific period of time. After compliance of all
the requirements, the applicant will be scheduled for orientation together with
other qualified applicants.
f. Training Proper
All qualified applicants will undergo training for one week regarding the
operations of the business applying all the basic principles of Mixologist. The
assistant manager or the general manager will be the one responsible training
dining and cashier staffs. On the other hand, head cooks will be handling the
training of kitchen staff including the dishwasher.
g. Contract Signing
All employees shall duly sign, execute and deliver the corresponding
Contract of Employment. All employees shall thereafter be issued a company
identification card.
As such only applicants who pass the qualifying examinations, series of
interviews and medical examinations shall be considered for employment.
Employment Requirements
a. 2 pieces 2x2 pictures
b. 2 pieces 1x pictures
c. NSO Authenticated Birth Certificate

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d. NBI and Police Clearance

e. SSS Number
f. TIN Number
g. Drug test
h. Medical Examination
i. Barangay Clearance
j. Working Permit
k. Health Card
CLASSIFICATION OF EMPLOYEES
According to Rank
a. Managerial Employee One who is vested with powers or prerogatives to lay down and
execute management policies and/or hire, transfer, suspend, lay off, recall, discharge,
assign or discipline employees.
b. Rank-and-file employee All other employees not falling within any of the above
definition.
According to Status
a. Contractual or Seasonal An employee is hired for a specified period of time under an
agreement prior to or at the time employment.
b. Probationary An employee is hired on a probationary basis for a period not to exceed
six (6) months.
c. An employee is hired on a regular status upon satisfactory completion of the probationary
period and upon satisfaction of the criteria necessary for appointment as regular status.
ORIENTATION AND TRAINING
Newly hired employees regardless of classification of rank and status must
undergo on orientation and training as to the Mixologist Bars vision, mission, policies,
rules and regulations, duties and responsibilities and menu familiarization.
a. The general manager and assistant managers duty is to train the newly hired
employees such as cashier staff and dining staff in all aspects of the job (e.g.

11

product, services, processes and values). The bartenders and disc jockey are also
under in the supervision of the general manager and the assistant manager.
b. The head cooks duty is to train the newly hired kitchen staff as well as the
dishwasher. All aspects of the job (e.g. product, services, processes and values)
should be properly discussed.
c. The trainee shall be required to sign a contract and a waiver of financial
obligations and an undertaking of confidentiality.
d. The trainee shall be required to abide by the Mixologist Code of Conduct and
understand the confidentiality policy.
e. Trainees shall be given a training allowance of 10.00 per completed hours. They
are limited to four (4) hours of duty and one (1) hour of break a day in seven (7)
days.
f. Trainees shall be required to wear a white polo shirt/white blouse and black pants
for store operations.
PERSONAL RECORDS
It is the responsibility of the management to update and maintain personnel
record. It should contain the following document and records:
Resume with 2x2 colored photo
Test Results
Interview impressions
Mayors Permit and health certificate (to renewed every calendar year)
Transcript of records
TIN, SSS, PHIC, HDMF numbers
Employments contracts
Performance Evaluation forms
Leave and violations records
Others
If there are changes in an employers personal data such as residence address,
civil status, dependents, etc, a report should be made for updating purposes.

12

WORK SCHEDULE
It is the policy of the Chill and Grill Restobar to provide appropriate work hours
without violating the mandated rest days. As such, the company requires all employees to
follow the eight (8) hours working shift; excluding one-hour break assigned to them. The
operating hours of the Chill and Grill Restobar is from 10am-1am.
DIRECTING
COMPENSATION AND WAGES
Salaries and Wages
All employees shall receive their respective salaries or wages as provided in their
Contracts of employment every 15th and last day of the month. Cut-off for payroll
computation is every 10th and 25th of the month.
Overtime Pay
Employees may be required to work beyond their shift or even on rest days due to
work requirements. All overtime work should have prior written approval from the
General Manager or Assistant Manager.
Every employee should file their overtime slips within the pay-period to be
compensated. No overtime slip, no overtime pay.
Cancelled Day-off/Holiday Pay
Every employee shall be provided with a rest period of twenty-four (24) hours
after every six (6) consecutive normal working days.
Additional compensation equivalent to 100% of employee regular salary shall be
compensated to employees who will perform their work on a regular holiday. Work

13

performed on an employees rest days or on a special holiday shall be paid an additional

compensation of 30% of his regular salary.
13th Month Pay
The 13th month pay of an employee which shall be equivalent to 1/12 of
employees basic salary earned within a calendar year shall be given not later than
December 24 of each year. See table no. 6 for the employees 13th month pay.
SSS/PhilHealth/Pag-Ibig
Benefits under SSS, PhilHealth and Pag-Ibig Fund law shall be granted to every
employee in accordance with applicable laws. Implementation of procedures relative to
entitlement of said benefits should be done in accordance with the regulations to be
promulgated by the management.
Accident Insurance
Any accident incurred whether work related or not shall be compensated by the
insurance firm where regular employees are enrolled by the Chill and Grill Restobar. This
plan shall be on employer-employee participating basis.
Other Incentives and Awards
Awards and certificates of recognition, such as Crew of the Month, Best in
Attendance, Most Punctual Employee, Model Employee of the Year and the like shall be
given the discretion of management.
STANDARD OPERATING PROCEDURES
Attendance and Punctuality
Because Chill and Grill Restobar depends heavily upon its employees, it is
important that employees attend work as scheduled. Attendance and punctuality, and a

14

commitment to do the job right are essential to the success of Chill and Grill Restobar
and its employees.
Excessive absences and tardiness is punishable by dismissal unless proven valid.
Rules for filing of LEAVE (EMPLOYEE)

Those employees who are allowed for filing of vacation leave are those who worked for

the company six (6) months and above.

If the employee is requesting for more than five (5) days of vacation leave, it must be

submitted two (2) weeks ahead of time before the date of leave.
For vacation leave of one (1) to three (3) days only, a leave form must be submitted three

(3) days before the date of leave.

In case of advance emergency leave, it must be filed at least one (1) day before the leave

date.
Submitting leave form is subject for approval.
Filing of emergency/sick leave should be done before reporting on your duty.
There should be a Medical Certificate for sick leave. If theres no proof of being sick it
will be considered Unexcused Absence. (Five (5) absences without unjustified reason is

punishable by dismissal)
An employee who failed to report for his/her duty right after his/her approved leave is
considered Unexcused Absence.

PERFORMANCE APPRAISAL
The purpose of an employee appraisal is to help employees understand how well
they are performing in their job duties. The appraisal will identify their individual
strengths and weaknesses and determine what (if any) improvements they may need to
make. The general manager or assistant manager will assist you to achieve and maintain
acceptable levels of performance.

15

Annual Employee Evaluation Annual Employee Evaluations are given upon the
first complete year of employment and all subsequent years thereafter. Both the manager
and the employee are to complete the evaluation forms. Both are to be compared and
discussed at the evaluation meeting.
Supplemental Evaluation This performance appraisal is used when issuing
warning notices or suspensions to employees who have not displayed improvement in
particular areas.
SEPARATION FROM SERVICE
Either Chill and Grill Restobar or the employee may initiate separation. Chill and
Grill Restobar encourages employees to provide at least two weeks (10 days) written
notice prior to intended separation. After receiving such notice, an exit interview will
scheduled by the General Manager.
VOLUNTARY RESIGNATION
Employees are encouraged to give at least 10 business days of written notice who
intends to resign. He/she must comply with all the clearance requirements; otherwise the
employee shall forfeit whatever remaining compensation due to him/her.
TERMINATION
In all cases involving a termination of an employees service from the company,
appropriate notice of termination shall be furnished to the employee subject to clearances
of all accountabilities. As a matter of policy, terminated employees are not qualified for
reinstatement.
CONTROLLING
CODE OF ETHICS AND CONDUCT
a. Courtesy and Customer Relations

16

The customer is the most important person in a business and deserves the most
courteous and attentive treatment. Courtesy begins with respect and consideration and
every Chill and Grill Restobar employee is expected to be polite to customers and fellow
employees, regardless of the situation.
1. Every employee must observe their proper behavior in and out the
business organization to promote a good organizations image.
2. Every employee must maintain its patience and pleasing personality
especially when they are in front of a customer.
3. Employees must choose the proper words they are using when talking to
customers. No bad words allowed.
4. Always address customers with Maam and Sir.
5. Always greet customers Good Day/Evening as they enter the restaurant
and bid them Thank you and Come again when they left.
6. Assist customers as they enter the bar. Never ignore their needs and
concerns and never argue with them with a loud or shouting voice.
7. Employees must always wear a smile on their faces.
8. Employees must be honest. They should give back any belongings left on
the bar to customers or surrender it to the management just in case
customers will come and look for it.
9. Employees must always be energetic, hardworking, and flexible and show
no sign of complaints when working.
10. Employees must avoid frugality.
b. Sexual Harassment
Chill and Grill Restobar is committed to a workplace that is free of discrimination
and harassment based on race, color, religion, age, sex, national origin, disability or any
other basis protected by federal, state, or local laws. In an effort to prevent such illegal

17

harassment or discrimination from occurring, we will communicate this policy to every

employee. No employee of Chill and Grill Restobar is exempt from this policy.
c. Confidentiality and Non-disclosure
Many of the records that employees regularly handle contain confidential
information about our customers or operations. Release of this information could have a
serious impact on Chill and Grill Restobar, a customer or an employee. No customer
records, operating statistics, plans, marketing strategies, employee records or business
related information may be released without prior approval of the General Manager.
Employees who improperly use, carelessly or deliberately disclose, or provide
confidential business information, will be subject to disciplinary action up to and
including immediate termination, even if they do not actually benefit from the disclosed
information.
d. Grooming, Hygiene and Sanitation
The proponents goal at Chill and Grill Restobar is to provide excellent service to
every customer, every day in a warm and friendly atmosphere. As the appearance of
employees helps establish the image of Chill and Grill Restobar, proponents rely on
employees to maintain an appearance consistent with this principle.
This ideal image includes a clean, neat, and well-groomed appearance while on
duty at any time at Chill and Grill Restobar.
Dress Guidelines All Chill and Grill Restobar employees must follow the following
dress guidelines:
Clean, uniformed, clothing provides the basic ingredient for a professional
appearance. Appearance guidelines will be dictated by the expectations of our customers,
and the governing health department.
Females- Females are required to wear black slacks, black shoes, and the
appropriate Mixologist Bar uniform top. Clothing should be clean, neat, and pressed.

18

Shoes should be clean and in good repair at all times. Thongs, sandals, backless shoes,
and open-toe shoes are not considered appropriate footwear.
Males - Males are required to wear black slacks, black socks, black shoes, and the
appropriate Chill and Grill Restobar uniform top. Clothing should be clean, neat, and
pressed. Denim is not permitted. Sweat suits and other such casual wear are not
permitted. Socks must always be worn. Shoes should complement the outfit and present a
professional appearance. Shoes should be clean and in good repair at all times. Thongs,
sandals, backless shoes, and open-toe shoes are not considered appropriate footwear.
All Employees All employees of Mixologist Bar are required to wear name tags.
Personal Hygiene All employees must practice good personal hygiene (i.e. daily
bathing, shaving, brushing teeth, use of mouthwash, and an effective deodorant).
Perfumes, colognes, and aftershaves should be worn in moderation. Avoid heavy scents.
e.

Employees Meals and Breaks

Employees who work for a total of eight (8) hours per shift will receive one (1)
hour break after a four (4) hours of duty. Specific time of breaks will depend upon the

operational requirements of the Chill and Grill Restobar.

Employees and Managers are entitled of free meal per eight (8) hours of duty.
f. Mandated Bar Postings
Proper posting of company policies and government mandated rules, regulations,
and notifications must be complied by the Management. It is installed in every restaurant
Back of House Communications Boards.
It is incumbent for the employees to regularly check the bulletin board for new
g.

notices, announcements or memoranda.

Disciplinary Actions
The purpose of this policy is to state Chill and Grill Restobar position on
administering equitable and consistent discipline for unsatisfactory conduct in the
workplace. The best disciplinary measure is the one that does not have to be enforced and
comes from good leadership and fair supervision at all employment levels. The purpose

19

of any disciplinary action is to correct the problem, to prevent recurrence, and to prepare
the employee for satisfactory service in the future.
Employees are subject to penalties according to their violations made during
their employment.
Written Report of Warning (WR)
- It is the notice calling all the attention to the offense and warning the offenses against
repetition of such violation in the future.
Suspension (3D/6D/9D)
- If a worker has commit offense for the second or third time, he is subject to suspension.
He will be detached from the organization with the designated period of time without
payment.
Termination (TR)
- Termination will be given to employees who have committed a major offense. The
employee will be dishonorably separated from the organization.
Disciplinary Actions
Offenses
Absence without official leave of
prior notice
Unexcused, unjustified tardiness
Failure to time in or time out
without valid reason
Unauthorized change of work
schedule
Punching in/out another
employees timecard
Feigning sickness
Falsifying or withholding
information on your employment
application
Falsifying or withholding
information in other personnel
records including personnel
questionnaires, performance
evaluations or any other records

WR
1st

3D
2nd

6D
3rd

9D
4th

TR
5th

1st
1st

2nd
2nd

3rd
3rd

4th
4th

5th
5th

1st

2nd

3rd

4th

5th

1st

2nd

3rd

4th

5th

1st

2nd
1st

3rd
2nd

4th
3rd

5th
4th

1st

2nd

3rd

4th

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Performance at work below a level

acceptable to Chill and Grill
Restobar or the failure to perform
assigned duties
Failure to complete required time
records or falsification of such
time records
Refusing to work reasonable
overtime
Negligence in the performance of
duties likely to cause or actually
causing personal injury or property
damage
Fighting, arguing or attempting to
injure another
Destroying or willfully damaging
the personal property of another,
including Chill and Grill
Restobars property
Breach of confidentiality
Using Chill and Grill Restobar
property or services for personal
gain or taking, removing or
disposing of Chill and Grill
Restobar material, supplies or
equipment without proper
authority
Dishonesty or theft
The possession, use, sale or being
under the influence of drugs or
other controlled substances or
alcoholic beverages during
working hours or on the Chill and
Grill Restobar premises at any
time in violation of Chill and Grill
Restobars policies
Excessive tardiness or absenteeism
whether excused or unexcused
Engaging in discriminatory or
abusive behavior, including sexual

1st

1st

2nd

3rd

4th

5th

1st

2nd

3rd

4th

2nd

3rd

4th

5th

1st

2nd

3rd

2nd

3rd

4th

1st

2nd

3rd

1st

2nd
1st

3rd
2nd

4th
3rd

1st

2nd

3rd
1st

4th
2nd

1st

2nd

3rd

4th

1st

1st

21

harassment
Failure to comply with company
rules and standards on security and
safety and health and sanitation
Failure to comply with health,
security, and safety requirements
of the company

1st

2nd

3rd

4th

1st

2nd

3rd

4th

Projected Ghant Chart

Work Schedule
POSITION
Salaries
Wages

General Manager
Assistant Manager
Accountant
Cook
Kitchen Staff
Server/ Cashier
Dishwasher
Bartender
DJ
Security Guard
TOTAL

No. of
Personnel
1
1
1
2
2
4
2
3
1
2
19

Monthly

Yearly

16,000.00
15,000.00
10,000.00
18,000.00
11,184.00
11,184.00
11,184.00
12,000.00
12,000.00
12,500.00
239,472.0
0

192,000.00
180,000.00
120,000.00
432,000.00
268,416.00
536,832.00
268,416.00
432,000.00
144,000.00
300,000.00
2,873,664.00

and

22