第二篇：BUSINESS_PLAN_3

BUSINESS PLAN

PART 3: PEOPLE IN ORGANIZATION

Submitted to Dr. Yuki Mun

BUS310 – Introduction to Business

02/05/2015

By Yuguang Duan

United States University

Corporate Culture

I believe that our developed corporate relation help my staff to study, thrive and grow up. I have faith in our solid cooperation is a competitive advantage.

a) Respect and Caring. Listening, understanding and support are three important elements that contain inestimable values.

b) Always learning the good ideas and always teaching the effective methods. We learn from others just like they learn from us.

c) Team

working. Through dependence each another, we bring the great in all of us tog-ether. Leadership Philosophy

a) The Leader must be passionate enthusiastic, and be able to pass the enthusiasm to the staff.

b) It's important to convince employees that their efforts are priceless. “Why should I do better?” they reason, “Nobody cares anyway.” It is vital that the leader show them the importance of their work. Let them know that you want them to Succeed. c) Employ enthusiastic and energetic People. Job Descriptions and specifications

a) General Management: Be in charge of the daily management of restaurant. Manages front and back of house. Manages staff.

b) CFO: Responsible for overseeing and directing the restaurant financial goals,

objectives, and budgets.

c) Assistant General Manager: Be in charge of the daily management of restaurant when GM is absent. Give assists with hires and managing employees. Give assistance for GM

d) Executive Chef: Control kitchen work. Build menu and food style. Controls food costs and kitchen equipment.

e) Server: Service to our customers chooses a seat, order, serving, invoicing, say goodbye.

f) Cashier: Responsible for management of the customer checkout, cash or card,

management of change.

Training employees

They will need a guidance to how your restaurant works, what is your management style and the level of service you want for each client.

a) Restaurant concept . The name of the restaurant, the founder, owner or structure. b) Restaurant layout. c) Menu guide. d) Etiquette. Improve the sales techniques.

Incentives

Incentive plans can help your staff motivated, especially in the days of high pressure. a) Attendance-

based. When your staff knows that failing to show up and punch in will lead to a loss

of their bonus, it can help motivate them to go to work on time.

b) Individual Bonuses. For a skilled staff is crucial to the success of a restaurant, whether it is a chef or a waiter, individual bonuses can be a driving factor. See who is giving the best customer service or going above and beyond to create a positive dining experience for your customers and distribute rewards when you see fit.

c) Free Dinner. You can be kind to your employees during their shifts by having special snacks in the back just for the staff.

Reference

1. /glyy/xd/cycyjh/201306/54202.html,( 2013)

http://nrn.com/ 2.

3.