Buena Comida

Cagayan
Food Service Management Function
and Responsibilities
Goals

To be known as a Unique service provider

and good catering service not just in our region
but also in the Philippines.
Objectives

To execute Itawes,Ybanag and Ilocano dishes.

To serve our guest with satisfaction.
To exceed excellence in food quality.
To provide quality products at affordable prices.
To provide venue that shall showcase excellency.
To give the best and unique food experience to
our guest.
Mission

To this end, we shall endeavor to set up a

mechanism that will ensure constant in-flow of
quality foods such as; Itawes, Ybanag and Ilocano
dishes and of course to have a high-end services to
offer, and to ensure customer satisfaction.
Vision

A restaurant and that is able to provide the

best Itawes, Ybanag and Ilocano food attaining a
high level of excellence in terms of quality,
acceptability and sustained patronage with
employees fully committed with high standards of
moral values and dedicated towards the
achievements of its objectives.
 Organizational Chart
Owner/ General
Manager

Kitchen
Floor Manager Bar Manager
Manager

Bartenders Barbacks Head Chef

Servers Hosts
Cooks Dishwasher Busser
Theories of Management and Tools of
Management
Theories of management

Contingency Theory
Chaos Theory
Theory X and Theory Y
Tools of management

Affinity diagram
Tree diagram
Process decision program chart (PDPC)
Matrix diagram
Interrelationship digraphs (l.D.)
Prioritization matrices
Activity network diagram
Skills and Roles of Manager
Skills

Business skills
Customer-service skills
Detail Oriented
Leadership skills
Organizational skills
Physical stamina
Problem-solving skills
Communicational/ speaking skills
Roles of Manager

Interview, hire, train, oversee, and sometimes fire employees.

Manage the inventory and order food and beverages, equipment, and supplies.
Oversee food preparation, portion sizes, and the overall presentation of food.
Inspect supplies, equipment, and work areas.
Ensure employees comply with health and food safety standards and regulations.
Investigate and resolve complaints regarding food quality or service.
Schedule staff hours and assign duties.
Maintain budgets and payroll records and review financial transactions.
Establish standards for personnel performance and customer service.