CEO

MANAGER

ORDER TAKER

CHEFS

ACCOUNTANT

WAITERS

DISHWASHER SWEEPER GUARD

My organization is on Restaurant.

“SPICES” What is Organization?

An organization is a collection of people working together in a coordinated and structured fashion to achieve one or more goals.

Summary of My Organization:

SPICES believe in its unique delivery of service as its policy is “Customer is King”. Its traditional as well as western outlook will give the customer the feeling as if the customer is the member of its family.

SPICES is intended to provide full services, three meals a day. Restaurant is located at Johar Town, Lahore.

Seven days a week. Blend of Pakistani, Chinese and Italian food. It will provide a friendly, comfortable atmosphere where the customers can

receive quality food, drinks and services at a reasonable price.

Structure of my Organization:

OBJECTIVES:

To ensure that each customer receives prompt, friendly and courteous service.

To provide nutritional and fresh, well prepared meal using only quality ingredients.

To provide high quality of attitude, fairness, understanding and generosity between management, staff, customers.

To create an atmosphere where employees will love to come to work and can earn good money.

To serve catering small parties in the restaurant. To add menu items that appeal to all ages of the family as well as single

adults. To provide with Pakistani, Chinese and Italian dishes. To earn profit and expand my business by opening new branches of the

restaurant at different locations of Lahore.

LOCATION:

SPICES restaurant is located at Johar Town, Lahore. The population living in Johar Town is mostly upper middle class and middle middle class. The area of restaurant is comprised of 10marlas.

Management of SPICES:

Any organization requires management and management is the universal process of efficiently getting activities completed with and through other people. Management includes following things:

1. Planning:

Planning means to set an organization’s goals and deciding how best to achieve them. For example deciding few things:

Location of the restaurant. Staff required for the restaurant. Building Design. Menu.

Timings. Number of waiters. Number of chefs. Internal structure. Seating arrangement.( tables and chairs) Location of Toilets. Location of information desk. Lighting. Interior decoration.etc Deciding price of different food items. How to provide comfortable environment. Salary packages. Rules and regulations.

2. ORGANIZING:

Organizing is grouping activities and resources in a logical fashion. In my restaurant it is to divide up the jobs to be done, and equalizing authority and responsibility. For example, the duty of the chef my restaurant is to cook food and the responsibility of the manger is to look up and supervise the waiters, order takers and greet people with friendly atmosphere.

3. LEADING:

Leading is the process that is used to get people to work together to advance the interests of the organization. It means to supervise and guide subordinates for the benefits of the restaurant as well as for customers. All employees need to be supervised. For example, CEO will supervise MANAGER and manager will supervise chefs, waiters and other staff members that are they performing their responsibilities effectively and efficiently or not.

4. CONTROLLING:

The final function of the management of my restaurant is controlling. In this function the C.E.O and the MANAGER will review, regulate and control the

performances, behavior and services of waiters, chefs, order taker, and other staff members according to the standards that are established in the planning.

5. DECISION MAKING:

Decision making is also very important for management because it means to select a course of action from a set of alternatives. For example, to decide 1 person for the post of MANAGER from 3 candidates who applied. And to make selection in other matters.

LEVELS OF MANAGERS AT SPICES:

1. At the top level management in SPICES there will be C.E.O. and I m the C.E.O of the restaurant because I m investing the money and finance. I will set goals, overall strategy and operating policies relating to the restaurant.

2. At the second level there will be the MANAGER of SPICES who will put into effect the strategies that are designed by the C.E.O. The MANAGER will supervise the waiters, their performance, their effectiveness and efficiency and their dealing with customers and report to the C.E.O. the MANAGER will also deal will the customers’ problems if they have any. The MANAGER will also supervise the Order Taker and chefs and their efficiency and effectiveness in their work and inform to the C.E.O. The MANAGER will also check the cleanliness of the kitchen and the restaurant.

3. At the third level management I have also charge the ORDER TAKER with few responsibilities. That is to welcome the customers, to make them sit in the restaurant, to deal with their orders, to server food in best manner, to deal with customers complaints and to overlook waiters and to report to the MANAGER.

ORGANIZATION’S RESOURCES:

Any organization needs 3 main resources which are as follow:

1. Human Resources:

My organization will require human resources which will run the organization and without human resources it is not possible to run my organization. It will include CEO, MANAGER, ORDER TAKER, WAITERS, SWEEPER, DISHWASHER, AND GUARD.

2. Financial Resources:

To run any organization it is really very important to have financial resources. As I am the owner of the restaurant I m investing almost 1 corer.

3. Physical Resources:

Physical resources are very important for an organization. It will include the building, tables, chairs, crockery, cutlery, fans, heaters, air conditioners, lights etc.

COMPONENTS OF ORGANIZATION STRUCTURE:

1. DIVISION OF LABOUR:

It means the division of specific task to each worker so that the worker will attain specialization in that particular task. And this division of labor will enhance the work efficiency. For example, the job of cooking is assigned to the chef of my organization, the work of cleaning is assigned to the sweeper they will do their work repetitively and gain specialization in their work which will enhance the productivity in the restaurant.

2. DELEGATION OF AUTHORITY:

It is the assignment of responsibility or authority to another person to carry out specific tasks. The manager cannot perform all the tasks alone, so the manager will delegate authority and duties to other persons such as the manager will assign some duties to the ORDER TAKER that to overlook the workers and deal with customers.

3. DEPARTMENTATION:

In my restaurant the cooking department is separate that is under 2 chefs, the accounts department is separate that is under accountant, the complaints and dealing department is separate that is under the manager and order taker. The security department is separate is separate that is under the guard. This departmentation will lead to benefits of specialization and efficiency of the organization because everyone will work under his own department.

4. SPAN OF CONTROL:

It means the number of individuals a manger can effectively supervise. It is the number of subordinates that are directly reporting to a superior. In my organization the span of control of the manager is wider because the work is simple and repetitive and the manager has the abilities of leadership, decision making and communication skill. The workers which are under the manager are 2 chefs, 5 waiters, 1 accountant, 1 sweeper, 1 order taker, 1 guard and 1 dishwasher.

Performance Appraisal of Manager.Name:

Job title:

Restaurant Name:

Time period on post:

Appraised by:

Date of appraisal:

Tick the best option:

Series of Evaluation Evaluation of goal achievementExceptional Good Average, needs

improvementLow/ under performing

Job knowledge and skill

Proactively tries to maintain and up to date knowledge and skills in job related areas.

Has good knowledge of job and knows all the functions related to the job.

Lack of job knowledge sometimes hinders progress.

Has insufficient job knowledge and shows no interest to improve.

Physical effort Helps co-workers and take tasks that require extraordinary physical effort.

Exerts above average physical efforts.

Exerts minimal physical efforts at an inadequate speed.

Reluctant to work and depends on co-workers.

Motivation Anticipates problems, develops alternatives, provides information and guide others to enhance performance.

Willingly takes tasks and voluntarily takes responsibilities and help others.

Needs frequent guidance and reminders.

Does not make a move without being asked.

Attendance and punctuality

Exceptionaly punctual.Rarely absent.

Attendance levels are acceptable and is rarely absent.

Absence and lateness levels are higher than average.

Frequently late and absent

Interpersonal relations and team

Personal issues never intrude upon

Tactful, considerate and

Sometimes or not always cooperate

Disturbs others while they are

work. work and demonstrate exceptional ability to promote positive atmosphere among co-workers.

respectful in dealings with others above the average level.

with other staff members.

working and frequently involved in conflicts.

Communicate effectively with customers

Execptionally effective in communication skills.

Usually a good communicator.

Sometimes below good communicator with customers.

Does not have the ability to communicate effectively.

Innovator and participator

Exeptionally good innovator, always give new ideas and participate giving in sugestions.

A good recommender and try to bring new ideas for the restaurant.

Level of giving new ideas and suggestions is vey low.

Never participate and give new strategies for the betterment of the restaurant.

Acceptance of responsibilities

Demonstrate exceptional ability to complete assigned responsibities independtly.

Cooperates willingly with the C.E.O and accepts all the respossibilties above the average level.

Tries to improves performance following constructive critisim by the co-workers and the C.E.O

Fails to follow the policies and in instructions.

Problem handler Has the exceptional ability to handle the problems among workers and in the restaurant.

Good at handling problems.

Tries to provide solutions to problems.

Never takes interest in handling problems.

Overall performance Up to the standard performance.

Good and above the average level.

Needs slight improvements.

Below the standard.

Remarks of the C.E.O ______________________________________________________________________________________________________________________________________

Signature of the C.E.O.