SG Presentation Preparation

8/12/2019 SG Presentation Preparation

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1

1. 1 COMPANY OVERVIEW

1.1.1 Vision:

Providing people the healthy food and beverage to improve the quality of life

1.1.2 Mission:

1. Providing healthy food with a high quality product2. Showing care and attention to each customer by giving them the food and

beverage to consume

3. Motivating the consumer to enhance their awareness of healthy life

1.1.3 Values:1. Our business is conducted by the awareness of healthy lifestyle2. We are dedicated to provide the best quality of ingredients3. Our customers and employees healthy lifestyleis our main concern4. We are committed to treatour employee as our family with togetherness,

teamwork, humanity, integrity, and creativity

5. We expect that our profit will mainly come from customers satisfaction

CHAPTER 1


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1.2 SWOT ANALYSIS

Strength Weakness

Consistently providing healthy food and

beverages

Focus on each customers nutrition

needs depending on what kind of diet

they want to have

Friendly and knowledgeableemployee

Providing a comfortable ambiance that

makes people spend time longer andwant to visit more frequent

Strong corporate culture that embraced

by each employee

More challenges in finding high quality

organic with affordable price

Opportunity Threat

Bistro and caf business is now growing

in Surabaya. (It is predicted that the

revenue of bistro and caf will increase

by 30% from last year)*

Source:

http://kabarbisnis.com/read/2820403

People nowadays prefer to go to more

private place like bistro and caf rather

than mall.

Income per capita of Surabaya people is

predicted to increase to USD 3,500 in

2013, which means that people will have

bigger purchasing power.

Source:

http://www.surabayapagi.com/index.php?3

b1ca0a43b79bdfd9f9305b812982962b26d2

1923d7a95667f97b00d76d7d4a6

Peoples assumption about healthy food

that is not delicious and old fashioned.

Existing caf, which has the same target

market.
http://kabarbisnis.com/read/2820403http://www.surabayapagi.com/index.php?3b1ca0a43b79bdfd9f9305b812982962b26d21923d7a95667f97b00d76d7d4a6http://www.surabayapagi.com/index.php?3b1ca0a43b79bdfd9f9305b812982962b26d21923d7a95667f97b00d76d7d4a6http://www.surabayapagi.com/index.php?3b1ca0a43b79bdfd9f9305b812982962b26d21923d7a95667f97b00d76d7d4a6http://www.surabayapagi.com/index.php?3b1ca0a43b79bdfd9f9305b812982962b26d21923d7a95667f97b00d76d7d4a6http://www.surabayapagi.com/index.php?3b1ca0a43b79bdfd9f9305b812982962b26d21923d7a95667f97b00d76d7d4a6http://www.surabayapagi.com/index.php?3b1ca0a43b79bdfd9f9305b812982962b26d21923d7a95667f97b00d76d7d4a6http://www.surabayapagi.com/index.php?3b1ca0a43b79bdfd9f9305b812982962b26d21923d7a95667f97b00d76d7d4a6http://kabarbisnis.com/read/2820403


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1.3 STRATEGIC CHOICE

In order to maintain our companys competitive advantage and values, we choose to

use differentiation strategy. Healthy, high quality and cleanliness are the main quality of our

products. It can be shown through the food and beverages that we served and also throughthe employees. All of the food and beverages that we serve are made from healthy material,

clean, and free from any artificial product. High quality food will not be enough to

differentiate our bistro with the other competitors. Thats why the knowledgeable, neat and

clean employees will also make this bistro special. The place of the bistro itself will also be

the physical evidence to show that we really focus on the healthiness and cleanliness. With

those specialties, we choose differentiation strategy for Secret Garden Caf.

To implement this strategy and enhance the companys competitive advantage, our

bistro needs to maintain the quality of our food and beverages and also the service. We also

have to keep innovating so that our products can still leading in the market.


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2.1 WORK FLOW ANALYSIS yg dimasukno sak table e chelle

2.1.1 INPUT:

2.1.1.1 Raw Input:

The raw inputs here are the materials that we use to make the food and beverages such

as :Meat

Vegetable

Fruit

Seasoning and Spices

Ice cube

Water

Raw input

Fresh, hygiene and

high quality material

Equipment

Kitchen stuff,

employee database

Human Resources

Honest, friendly,

clean, neat,

responsive,

knowledgeable

about basic healthproblem, able to

make healthy and

tasty food

Activity

Training the

employee, making

sure the quality of

the material, cooking

the food

Output

Friendly service,healthy and tasty

food and beverages

CHAPTER 2


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The operational manager should make sure that all of these materials are coming from

trusted supplier. The manager also should make sure that the materials are hygiene,

clean, and high quality.

2.1.1.2 Equipment:The equipment here can be classified into equipment for processing the food and

equipment to manage the human resource. The equipment for processing the food

consists of all of the kitchen stuffs such as:

Deep Fryer

Grill/flat top

Broiler

Stove (at least 6 industrial

sized)

BurnersOven(s)

Industrial dish washer

Microwaves

Freezers

Refrigerators

Food processor

Blender

Mixer

Steam table

Cold table

Slicer

Timer

Scale

Coffee maker

Hot choc machineIndustrial strength garbage

disposal

Industrial strenght vacuum

Credit card machine

Calculators

Storage database (FIFO

method)

Meanwhile for the human resource, the employee database is the equipment needed.

This database function is to record all data and information needed related to the

employee. This is important so that we can review the employees performance and

record their progress. The database should include:

Employee profile:

This includes all the personal data of the employee. This is important foradministration problem. Thus, an employee profile should include:

Name, phone number, address, DOB, email, education background,marital status, amount of children, previous company they have been

working, the CV of the employee, picture of the employee.

Absent and Leave Management:

This database records the employee absent. This is important to managethe problem of absenteeism. We use fingerprint to do the absent

because it can prevent the cheating problem in absent.


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This data also record the leave of the employee. Before they take the

leave, they should ask the permission from the operational manager.

Performance Data:

The performance of the employee will be recorded. This data is used tolook after the performance and progress of the employee. This can be

used as the data for the bistro to do the performance appraisal every 6

months and reward/promote/demote the employees.

2.1.1.3Human ResourceAll of the employee should be able to embrace the company values, which is

healthy, hygiene, and clean. Since this bistro which focusing in health, all of the

employee should have the basic knowledge about basic health problem. In case

the customer asks something related to diet or health; our employee should be

able to answer it. They also have to be friendly when serving the customer to make

them feel comfort. Whereas for the barista and chef, they should be able to

maintain produce healthy and tasty food.

2.1.2 ACTIVITY/PROCESS

The activities and process can be divided into activity to make the food and activity to

produce the qualified workers.

2.1.2.1Food and Beverages1. Managing the storage and food control

Use the FIFO method

This method is useful to make sure the freshness and maintain the quality of

the food.

Whenever new shipments of food arrive, the newer food will be placed behind

the older food so the older food will be used first. This will minimize the risk of

having expired food. This method is applied for both cold and dry storage.

Place meat as low as possible

It is important to place meat as low as possible. Because even if it is still sealed,

the meat juice can drip down. Thats why putting it under the other item will

prevent the other meat juices contaminate the other items.

Store food in airtight containers

Once air contacts the food, the food will start to spoil. That is why it is

important to store food in airtight containers.


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Store all of food off the floor.

All of the food must be placed at least 30 cm above the floor. This is to prevent

water, dust or other things that can contaminate the foods and reduce the

hygiene.

Temperature control

Refrigerator takes important roles in food safety. It is essential to make sure that

the food is kept in the right temperature. Thats why refrigerator should have

thermometer so the employees can make sure that the food is below the

temperature danger zone.

Do not overload the unit inside the refrigerator

If there are too many items inside the refrigerator, the fridges should work harderto maintain the proper temperature. If this situation continues to happen, it is

possible that the fridges stop working and results in endangering the storage.

Keep working area clean and organized

Dirty working area can because bacteria can grow and infect the food. Thats why

keeping it clean will help to maintain the hygiene of the food.

2.1.2.2 Cook the FoodThe way the food cooked will be different from one menu to other menu. The

important thing is, the chef is not allowed to use MSG or anything that can harm

the health.

2.1.2.3 Employee Training(The explanation of training will be explained further in the next section)

2.1.3 OUTPUT

After getting through all of the process, the output should be a healthy and tasty food

and also friendly and skillful employee. We want to satisfy our customer with our

service and food. To evaluate the service, we can see it through the customers

feedback and also by having the manager staying in the bistro and look after the

condition there. The healthy food can be proved by measuring the calories, nutrition,

and the taste of the food. We will also do food control once a month to evaluate the

whole thing in the bistro.


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2.2 ORGANIZATIONAL STRUCTURE chart nya aja

The Organizational Chart shows the hierarchy and chain of command of the

business organization. At the top level, there are owners who have the highest

command or authority. They have financial managers and operational managers as

their subordinates. At the second level there are operational managers and financial

managers. Operational managers are people who act as supervisors of the store and

also handle the waiters, baristas, cashiers, and janitors. There is also the financial

manager, who acts as the accountant who records the inflow and outflow of the

business and doesnt have any subordinate.

OWNER

FINANCIAL

MANAGER

WAITER /

WAITRESSBARISTA CASHIER JANITOR

OPERATIONAL

MANAGER


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2.3 JOB DESCRIPTION SG INI DIJELASNO BESOK YA CHELLE

2.3.1 Operational Manager

Responsible to : OwnerDivision : Operation

Direct subordinate : Waiter/waitress, Barista, Cashier, Janitor

Target :

Increase and maintain good condition of the raw materials

Actively participating in increasing the quality of food and service

in the bistro

Zero complain from customers and suppliers

Fulfill Indonesias operational standard

Maintain the relationship among all employees

Improving the quality of the human resource by consistently held a

performance appraisal

Prevent employee turnover

Accurate stocking system for managing the storage

Invent two new menus every six months

Responsibility : Take care of all the process from the input to output

Duty : Take control of the whole process starting from getting the raw

material until serving it to the final customer

Task :

Stay at the bistro during opening hours

Find trustworthy suppliers

Take care of the supply of ingredients for food and drink

Take care of the supply of goods for the snack bar

Choose which ingredients and snacks to be used and sold

Responsive for every unexpected situation as the face of the bistro

Supervise all activities in the bistro

Manage and brief the employee inside the bistro

Conduct performance appraisal

Recruit and select the employees

Discuss new menus with chefs

Look after employees absenteeism


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2.3.2 Financial Manager

Responsible to : Owner

Division : Finance

Direct subordinate : -

Target :Increase sales

Controllable store expense (below budget)

No deficit in the cash flow

Maintain the bistros financial competitive advantage

Prevent being involved in illegal activities

Prepare funding for expansion plan for the next 5 years

Responsibility : Maintain the companys cash flow

Duty : Prepare the financial data, make balance sheet, determine the use ofthe assets

Task :

Do budgeting for every event

Provide and interpret monthly and annual report

Review the report for forecasting

Monitor the cash flow of the bistro

Conduct review and evaluation for cost-reduction possibility

Analyze the competitors and market trend

Make marketing plan

Discuss new menus with chefs

Aware with the financial regulation and legislation in Indonesia

2.3.3 Waiter/waitress

Responsible to : Operational Manager

Division : Operation


Target :

Increase the loyalty of the customers by giving a good service

Prevent accidents (spill food, plates, etc.)

Prevent customers complaints on service

Prevent delivering food and drinks to the wrong table


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Responsibility : Serving the customers

Duty : Giving a good customer service and nutritional advices

Task :

Handle reservations

Welcome the customersAsk the quantity of people

Escort to the tables

Give menu books

Take orders

Recommend a menu if asked

Deliver the orders

Serve customers other requests

Take action to correct any problems

Collect payments

2.3.4 Barista




Target :

Serve under 6 minutes for 1 drink

Maintain the taste of every drink made

Zero complaint

Able to work effectively with the other barista

Responsibility : Make drinks according to the menu

Duty : Provide healthy & delicious beverages for customers

Task :

Study all drink menus

Serve healthy & delicious beverages

Maintain the cleanliness of bar equipment

Ask whether the customer wants to drink in the bistro or just take

away

2.3.5 Cashier





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Target :

Zero complaint

Give the bill to the customers as soon as possible after requested

Prevent the loss of money

Prevent miscalculating the customers orders

Responsibility : Serving the payment of the customers

Duty : Keep and record the money collected from the customer

Task :

Make the receipts

Keep the receipts

Receive payment by cash, credit card, or vouchers

Count money in cash drawer at the beginning of the shift and atthe end of the shift

Give the receipts to the finance manager for monthly report

Collect and keep cash money from customers

2.3.6 Chef




Target :

Maintain the taste of every food made

Zero complaint

Make the food in a relatively short time

Prevent cooking the wrong menu ordered

Responsibility : Cook food according to the menu

Duty : Cooking delicious and healthy food

Task :

Study all the menus

Cook ordered food

Discuss new menus with managers

Maintain the cleanliness of the kitchen


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2.3.7 Janitor




Target :Zero complaint

Make the toilet always clean and comfortable for the customers

Responsibility : Make sure the condition of the bistro reflects the values of the bistro

Duty : Keep the cleanliness of the whole bistro

Task :

Mop and sweep the floor

Clean the toiletEmpty trash bins

Polish windows

Wash dishes

Take care of unexpected mess during the opening hours (broken

glass, spilled water, etc.)


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2.4 JOB SPECIFICATION INI JUGA BESOK


Requirements:

Bachelor Degree from business major, preferably from Finance

Department with GPA Min. 3.00

Minimum 2 years experience of being a finance manager

2545 years old

Healthy physically and psychologically

Good teamwork skills and the ability to collaborate effectively with

others

Good organizational skills

Proficient in using Ms. Excel and SPSS program

2.4.2 Operational ManagerRequirements:

Bachelor Degree from business major with GPA Min. 3.00

Minimum 2 years experience of being an operational manager

2545 years old


Good teamwork skills and the ability to collaborate effectively with

others

Good organizational skills

Able to adapt with different people and quick problem solver

2.4.3 Waiter / WaitressRequirements:

Honest

Good teamwork skills

17-30 years oldHealthy physically and psychologically

Tidy, clean and hygienic

Min. Senior high school graduate

Understanding each menu provided

Balancing plates and trays

Being attentive, friendly and polite

Able to handle difficult customers


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2.4.4 BaristaRequirements:

Honest


17-30 years old



Min. 2 years of experience

Ability to prepare drinks and beverages and serve them in an attractive

way

Having knowledge in diet menu

Polite and caring to customer

Ability to respond quickly and efficiently to requests from customers

Good cleaning skills

2.4.5 CashierRequirements:

Honest

17-30 years old



Min. High School Graduate

Have knowledge in customer service

Ability to read, count, and write to accurately complete all

documentation

Ability to operate all equipment necessary to perform the job

Ability to understand the register machine

Trustworthy

Careful and thorough

Polite and able to deal with the customers


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2.5.6 ChefRequirements:

Honest


1745 years old



Graduated from culinary school

Able to cook western food

Having knowledge in diet menu and food nutrition

Have good health and hygiene skills

Passionate about food

Good cleaning skills


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3.1 RECRUITMENT AND SELECTION SAMA SEMUAE CHELLE KE BAWAH, JADI SOURCE

SAMA PROCESS


The recruitment of financial manager is from headhunter and internal

source in the form of referral. According to the job specification a financial

manager must have two years of experience in financial field. That is why we

choose to use headhunter, and internal source as our employee sources

because those sources are reliable.

Process of selection:

Select applicants based on their resumes

Conduct a test about their finance knowledge

Choose the most qualified people

Interview process

Select applicant and hire them

3.1.2 Operational ManagerAs an operational manager, he/she must be able to control supply of the

food, manage the employee and evaluate work of the employee. Due to these

requirements, we choose to pick the employee from headhunter, and internal

source in the form of referral.


Select applicants based on their resumes

Conduct a test about their operational knowledge

Choose the most qualified people

Interview process

Select applicant and hire them

3.1.3 Waiter / Waitress:The recruitment of the waiters and waitress will mainly come from newspaper,

internet and direct applicant sources.


Select people from the recruited people

Conduct a test about serving people as a waiter

(bring food, drink, note order)

CHAPTER 3


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Interview process

Select and hire

3.1.4 Barista:As the same as the waiter and waitress, we recruit barista from the newspaper,

internet and direct applicant sources. But with the specific requirements of

ability to prepare drinks and beverages, barista needs a more specific selection

process


Select people from the recruited people

Conduct a test about making coffee, tea and other drinks and how fast

they can make them

Interview process

Select and hire

3.1.5 Cashier:We choose the newspaper, internet, and direct applicants as our resources in

recruiting the cashier. We will need two cashiers for our bistro


Selecting people from the those recruited peopleConduct a test about simple mathematic ( counting money)

Interview process

Selected and hired

3.1.6 Chef:The chef will be recruited from headhunter and job agency sources since we

need the chef to be experienced in processing healthy food and reliable in

foods hygiene.


Interview process

Conduct a cooking test

Test the hygiene of cooking process

Select and hire


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4.1 ORIENTATION

4.1.1 Purpose of Orientation

Introducing the vision, mission, and value of the company

Help the new employee to adjust with the new job

Building a good relationship between employee

4.1.2 Before Orientation Day :

Setting the objective (mentioned above)The committee make the whole concept of the orientation and complete

the preparation

4.1.3 Orientation Format :

Ice Breaking

The employees will be gathered in one room. There will be several

activity that will be done in this day :

1. Flooring the history, mission statement, goals, values, andorganizational structure of the company

2. Tell the new employee the future plan of the company3. Mini games to enhance a good relationship of each employees and

make them feel comfortable.

4. Making sure that each employee understands their job description.We can do it by giving them copy of the job description

5. Question and answer6.

Explaining the new employee about the upcoming training program

Bistro Tour

Bistro Tour is an activity where the new employee is having a tour to

all parts of the bistro. First, they will be explained the usage, facility of

each room/place. Second, they are not only having a tour inside the

bistro but also the surroundings of the bistro.

CHAPTER 4


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4.1.4 After Orientation :

When the new employee comes to work, welcome them warmlyGuide the new employee on their first day work, then make sure they

know what to do

Evaluating the effectiveness of the orientation program by giving

questionnaire. The questionnaire will cover the employee overall

impression toward the company, employees understanding about the

company vision and mission, employees knowledge about their job.

Evaluating the employees performance after the orientation


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5.1 NEEDS ASSESSMENT

Need assessment is an evaluation to see whether the employees need training or not.This section is highly dependent to each employees own skills and ability.

1. ChefTraining will be held when there is a new machine as the equipment,

development of new menu, and if the chefs performance is decreasing (slow

and unstable performance).

2. BaristaTraining will be held when there is a new machine as the equipment,

development of new beverage, and when baristas performance is decreasing

(slow, unstable performance and unresponsive).3. Waiter and cashier

The training will be held when there is a new system for the waiter and cashier

to improve the serving process and when the service of the waiter and cashier

are decreasing (slow, unresponsive, unable to answer customers question

regarding the menu and healthy diet).

5.2 TRAINING

5.2.1 General Training for New Employees

This training for the new employee so that they know vision, mission and the company

culture. This general training is held in the beginning of their working period so they

will know all of the basic knowledge of this company and implement directly in their

job. The store manager will hold this training in different methods such as:

presentation in form of audiovisual technique for improving communication skills, on

the job training for adapting new tasks, and hands on for combining between theory

and practical things that employee got.

Training Method Evaluation

Vision, mission, image of

the bistro

Presentation Cognitive outcome (paper

test)

Basic knowledge of

healthy diet

Presentation Cognitive outcome (paper

test)

CHAPTER 5


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5.2.2 Training for Operational Manager

This training is held by the third party, focusing on how to build the solid team and

solving problem quickly. Leadership training will be held every 6 month


Leadership Group or Team building Skill-based outcome

(observation)

5.2.3 Training for Waiter/Waitress


Responsiveness Hands on Customer feedback &

comment

Speed of serving Hands on Customer feedback &

comment

Knowledge of healthy diet Presentation Customer feedback &

comment

Waiter and waitress need training every 6 months to improve and keep their

knowledge up to date. The knowledge for the employee is very important because in

this company, service is very important. All waiter and waitress should be able to

answer each customer question and needs fast.

5.2.4 Training for Barista

Training Method EvaluationHow to make the bistros

beverages menu

Presentation, Hands on Observation on individual

performance judged by

owner

Basic hospitality skills Presentation, hands on Skill-based outcome

(observation)

Soft skills Presentation Skill-based outcome

(observation)

Hygiene attitude Hands on Skill-based outcome(observation)


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Speed of making

beverages, including how

to operate the equipment

to serve the drink

Hands on Customers feedback &

comment, 1 beverage max

3 minutes

How to assist customers inchoosing beverages that

match their needs

Presentation Customers feedback &comment

5.2.5 Training for Cashier


Using register machine

efficiently

Hands on Done serving each

customer maximum in 5

minutes

Differentiate real & fake

money

Hands on No fake money received

Communication skills Presentation, Hands on Customers feedback &

comment

5.2.6 Training for Chef


Basic skill for chef Hands on Observation on individual

performance judged bysenior chef on how they

cook according to cooking

standard and regulation by

BPOM

How to cook the bistros

menu

Hands on Observation on individual


senior chef, based on the

taste and appearance

How to cook faster while

maintaining the quality

Hands on Observation on individual


senior chef, with the range

5-10 minutes depend on

the difficulties

How to maintain food &

kitchen hygiene

Presentation Observation on individual


senior chef


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5.2.7 Annual Training

This annual training is held with the help of an expert/ nutritionist to improve skills

and knowledge of the team member. We invite professional nutritionist to share

his/her knowledge about healthy food and healthy lifestyle to support the goal of

Secret Garden bistro. The training is held periodically so all employees and managersare up to date with the newest information and also to strengthen corporate culture.

This training will be held in a form of presentation and on-the-job training so all

employees can directly perform the training material


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6.1COMPENSATION6.1.1 Pay Level

0.51.01.52.02.53.03.54.04.55.05.56.06.57.07.5

8.0

50 100 15 20 25 30

AB

C

D

EF

A : Waiters / Waitress

B : Barista

C : Cashier

D : Chef

E : Operational Manager

F : Financial Manager

PP

SALARY

JOB EVALUATION \POINT

IN MILLION

CHAPTER 6


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6.2 ADDITIONAL COMPENSATION6.2.1 Waiter/Waitress

Every end of the year waiters will get 1 month extra salary as end of year bonus

6.2.2 Cashier

Every end of the year Cashier will get 1 month extra salary as end of year bonus

6.2.3 Barista

When a Barista gains a new menu and their performance is increasing, their base

salary will increase

Every end of the year barista will get 1 month extra salary as end of year bonus


If the financial manager can improve the profit of the company, they will get bonus

on their salary

Every end of the year financial manager will get 1 month extra salary as end of year

bonus

6.2.5 Operational Manager

Every end of the year production manager will get 1 month extra salary as end of

year bonus

JOB TITLECOMPENSABLE FACTORS

EXPERIENCE EDUCATION COMPLEXITY TOTAL

WAITER 20 20 40 80

CASHIER 40 50 50 140BARISTA 60 30 40 130

CHEF 80 70 80 230

OPERATIONAL MANAGER 90 90 100 280

FINANCIAL MANAGER 90 90 100 280

PAY

GRADE

JOB EVALUATION POINTS RANGE MONTHLY PAY RATE RANGE

MINIMUM MAXIMUM MINIMUM MIDPOINT MAXIMUM

1 0 100 750000 1250000 1750000

2 100 200 1000000 1875000 27500003 200 300 3000000 5500000 8000000


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6.3 BENEFIT

Lunch allowance for employees everyday

Vacation pay for all employees except janitor each year

Health insurance for chefs and managers

Waiter of the month will get a chance to take someone to a free private diningexperience in this bistro. They will be treated like a special guest.

Business trip allowance for managers. They will be given reimbursement for

their accommodation, transportation, and meal.

Documents

SG Presentation Preparation