operation plan of resturant

7/29/2019 operation plan of resturant

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H.R MODEL

1 MASTER CHEF(1)

4 CHEF(2)

2 SWEEPER / CLEANER(1)

2 CASHIER(2)


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Employess

MASTER CHEF Diploma in hotel management

Experience 2 years

Salary Rs. 12000 PM

Chef Knowledge of cooking

Salary Rs. 8000 PM

Cashier Graduate

Knowledge about Tally

Good communication skills

Salary Rs. 9000 PM

Sweeper / cleaner No Qualification


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Cooks

The most important factor to consider when hiring a cook is experience.

Cooking candidates should express an enthusiasm for the food you plan to serve.

If a cook is professionally trained, be sure that they can handle the speed of a busy

kitchen as well as produce delicious dishes.

Food safety, such as a Serve Safe certification is also a plus.

While cooks dont need to be as personable as the wait staff or hostess, they should

be someone who can work as part of team and be reasonably polite.


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Executive Chef

This is the head chef.

He is the guy (or girl) who creates the specials, orders the foods, and works as the

general manager of the kitchen.

He probably does the scheduling, the hiring and the firing of kitchen staff, as well.

This position is normally filled by someone with several years cooking experience and

restaurant management experience.


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Expeditor-

This is a non-cooking role on the kitchen line.

An expediter is the person in charge of organizing orders by table, and garnishing thedishes before the server takes them out to the dining room.

An expeditor is only needed when it is really busy.

The person who acts as an expeditor should be very familiar with the menu, and know

what the dishes should look like before being served to guests.


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SuppliersBest Price Modern Wholesale Store,Jalandhar

Khasra No. 191-195Adjoining Indian Oil petrol Pump,Near Victoria GardenVillage

Paragpur, G.T. RoadJ...

Big Bazaar: Jalandar-Viva Collage Mall

Address: Viva Collage Mall, Paragpur Village , Opposite Lilly Resort, Delhi Jalandhar

Road, Jalandhar, Punjab: 144005

Contact Number: 01813047100/ 3047101

easyday Market,Jalandhar

Easy Day Market, Vasal Towers, Near Police Lines, Opp President Hotel, Jalandhar -

144002. wers, Near Police Lines, Opp President Hotel, Jalandhar -144002


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Jurassic park

All around only grasss and big tree

Table s are in cntral of trees

Sound and visual effect looks like ur in park Walls posters shows the park

Dinaosours model around the table

mouth of diansours used as a table

tails are used as a chair

Customers feels that they sit in a amozon forst


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Mummies

entrance is like pyaramid

Siiting are decorated as they are mummies


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Aliens


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Robots


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Dark forest


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Ghost palace


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Legal formalities

Project approval from the vendor department of LPU.

Food Safety and Standard Licensing from The Civil Hospital, Kapoorthala

Affidavit against child labour

Vat registration

Agreement with LPU

Food Safety License

Approval / Re-Approval of Restaurants

Playing of Music in restaurantsLicense

NOC from Fire Department


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Business hour

Chef

9:00 AM TO 8:00 PM

CASHIER 10: 00 AM 9:00 PM

CLEANER

10:00 TO 9:00 PM


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LOCATION

Lovely mall (STUDENT UNI-CENTRE)6TH FLOOR

SPACE REQUIRED

2000 SQFEET

NEAR TO ELECILATOR , STAIRS


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BUSINESS HOUR ELECTRICITY UTILISED

LIGHTING EFFECT

AUDIO AND VISUAL EFFECT

POS SYSTEM


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INVENTORY MANAGEMENT

USED INVENTORY STOCK MANGER TO RECORD OUR STOCK

POS SYSTEM USED


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Start a new inventory report in your accounting

software.

2. Print an inventory count sheet (see example

below).

3. Take a physical inventory and write down theamounts of all food and supplies on your count

sheet.

4. Enter your counts into your accounting

software.

5. Run variance reports to find any discrepancies

between theoretical and actual usage.


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Manual or Limited Integration

This type of inventory management refers to

the process of physically counting each

item every week to get restaurant expenses. It

is more suited to smaller, independentlyowned

operators who purchase fewer items andmaintain simpler accounting records.

When all counting is completed, then data can

then be transferred to the restaurant's

accounting system. The inventory is complete

if there are no mistakes. But the entire

inventory process must start again to find themistakes in case there are errors.


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Mixed P.O.S.

Mixed Point of Sale (POS) or partial integration,

combines the restaurants POS system

with manual inventory procedures. As for point

of sale, it refers to the computer system

used to order food and drinks as well as

settling all checks.

Thus, each time an item is ordered through the

POS it is removed from the currentinventory. But when the items are counted

during inventory, the on-hand stock should

match the inventory listed by the POS. And if

there are discrepancies between the two

lists, another physical count of the inventory

must begin.However, this is more effectual method than

the limited system, and when combined

with strong loss-prevention procedures can

result in large cost reductions per month.


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This kind of inventory management system

fulfills three different elements into its

system. Fully-Integrated management system

combines the restaurant POS system

with an Ordering/Shipping system as well as an

electronic physical inventory system.

Moreover, this is the most sophisticated and

accurate of the three systems and results

in the least amount of monthly and overall loss

of product and profits.

But some restaurant suppliers will provide

their more important restaurants with an

online ordering system. It is integrated with

the restaurant's POS and can accurately

predict what is in on-hand inventory, as well as

forecasting the size of the next supplyorder. All data is automatically sent to both the

supplier and the restaurant.

With the help of this type of system you will

save your money and help you run a more

streamlined and efficient restaurant business.

operation plan of resturant

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