Bf restaurant

Tel : +8438.888888 1 Dong Khoi st., Dis .1. www.BFRestaurant.com

Our company members : Tong Tran Thanh Phuong – CEO Tran Huu Minh Quan – HR Manager Cao Dang Khoa – Finance Manager


MISSION STATEMENT Our Restaurant Best & Fresh Restaurant is leader in healthy, delicious, environment friendly restaurant around the world. We guarantee to bring all the finest ingredients in our recipes. We want to make our customers have knowledge about the delicious dishes but it’s still good for your health. Why Our Restaurant Unique? Our restaurant always chooses the best for our customers. We sell the food that meets the highest standard of quality, freshness and we also combine all of our recipes with nature by creating more and more healthy food. Moreover, we also have closed chain factory which is used for generating organic vegetable. We ensure that each guest receives prompt, professional, friendly and courteous service. Our restaurants maintain clean, comfortable and well maintained premises for our guests and staff and provide at a fair price - nutritional, well-prepared meals - using only quality ingredients.Our CustomerWe aim at all customers, who want to have a good heath and enjoy our brand new dishes and especially teenagers who have a bad eating habit. We also have principle:” Customers is King”.


JOB DESCRIPTION FOR SERVERPREPARE RESTAURANT FOR DINING byCleaning tables in an assigned area of the restaurant Arranging the china, silverware, napkins, glassware, and centerpiecesStocking and maintaining serving area MAINTAIN FOOD AND RESTAURANT SAFETY AND SANITATION by Adhering to safe handling of food and utensils according to Hazard Analysis andCritical Control Point (HACCP) guidelines Attending to accident preventionBeing prepared for unforeseen accidents and emergencies.INITIATE THE DINING EXPERIENCE FOR GUESTS byMaking guests feel welcome, comfortable, and importantMaintaining an atmosphere of hospitalityWorking as a team member with coworkers for smooth restaurant operationHELP GUESTS MAKE FOOD AND BEVERAGE SELECTIONS byPresenting the menusSuggesting special food and beveragesOffering cocktails and suggesting wine Answering questions


SUBMIT FOOD AND BEVERAGE ORDERS TO KITCHEN AND BAR byTaking the order Identifying dietary requestsSubmitting the order to the kitchen and barTiming the mealSERVE THE MEAL byStaging meal according to prescribed rules of serviceServing beverages, cocktails, or beerOpening and serving winesPicking up, garnishing, and serving foodProviding any meal accompanimentsMONITOR THE MEAL IN PROGRESS byInquiring of needsReplenishing utensilsRefilling water, reordering more beveragesRemoving completed coursesAdhering to alcohol control policiesCONCLUDE THE DINING EXPERIENCE byTotaling charges and presenting the guest checkAccepting and settling paymentTaking leave of guests and inviting them back again


ADVERTISEMENT

• Commercial on TVs, Internet, public media.• Flyer, Procedure• Relationship between friend and relative.


Code Of Ethics1. We consider moral as an inevitable factor in caring on any duties & talking decisions. We try to follow the highest standards based on Sincerity, generosity, conscientious.2. We carry on the affairs individually & groups to bring about validity to our company.3. We at all times spend all of our energy & resources towards production and services to guarantee our success against our competitor.4. We behave equally towards all our guests all race religion, nationally and beliefs.5. We offer all our services & productions in highest standard with perfect constancy.6. We provide a safe & sanitary environment for all our guests and personal.7. We try to stay for good at highest position & in majority in word, practice ethic affairs.8. We promote knowledge, education experience and motivation for all the staff in order to do their duties in a higher standard.9. We provide equal opportunities for anyone to carry on their duties and all the staff which is working in similar level would be evaluated no differently.10. We fully try to protect the natural environment and resources while carry on our duties.11. We are looking for a fair share of income, no more or less.12. Customers stand on the head of our organizational chart.


CEO Ms.Phuong

Director of Food and beverage

Mr.A

Finencial ManagerMr.Khoa

HR ManagerMr.Quan

Sales rep Sales repAccounta

ntSales

ManagerClerk

Staff Manager

Staff ChiefDelivery

Guy

Customer serviceMr.B

Oganization Chart


STRATEGIC PERSON PLAN

-Company is small.

-C.E.O lacks of relationship.

-C.E.O lack of many ideas.

-C.E.O must build a company structure better, closer.

-Should often create new ideas and pans.

-Expanding networking

-Regular survey market and employee’s.

-Having much capital

-Decrease Company cost least low.

-Earn much profit as soon as possible.



-Departments lack of professional employees.

-Responsibility and quality of staffs are not best yet

-Opening different trainings to improve staff’s skills.

-Motivating employees.

-Opening opportunities and setting goals for employees.

-Employee’s performance becomes

most professtional.

-Employee’s standard become best.



-Company lacks of a lot of capital and benefit.

-Company must pay many fees in first few years.

-Cut running cost.

-Capital mobilization and raising that capitals.

-Raise funds.

-Determine plans exactly to invest capital correctly

-Having much capital

-Decrease Company cost least low.

-Earn much profit as soon as possible.

Bf restaurant

Presentations & Public Speaking

Transcript of Bf restaurant