Catering Business Structuring with Job Discretions and Responsbilities - Assignment Example

Catering Business Structure Catering Business Structure The business structure for the new catering business will be based on Sole proprietorship. This means that the owner will be the one to control all business decisions pertaining to the company. The owner of the business may decide his business a fictitious name like Robert’s Catering Services (Schell, 2003). This name will be used as trade name to easily identify the business from other business dealing in the same line. Moreover, the owner of catering business will be personally liable for all debts incurred by the business in the course of operation. Likewise, all financial issues will be directly addressed in the owners’ name (Erdosh, 2007). To assist him run the Catering Services successfully, the owner will employ an operational manager, executive chef; sue chef, deme chef, accountant, coordinator and waitress. Moreover, all the business staff will be answerable to the operational manager as he will be the one charged with managing all aspects of the business (Shiring, 2014). The operational manager will be charged with all managerial activities with the business, the accountant will be tasked with all financial responsibilities, the Chefs will be tasked with all kitchen and cooking responsibilities, the coordinator will ensure that catering operations and processes of the business are operated as expected and the waitress will ensure that guest and clients visiting the business for whatsoever purposes are satisfied and content by the serving process. All the staff of the business will be expected to deliver their very best in the different sections they will be tasked with management and failure will lead to termination of the contract between the staff and the business owner (Magazine, 2012). Timeliness and quality will also be a priority for the staff of the business as they will be expected to report to work within stipulated times, design meals to meet various quality standards and ensure that activities related to catering are accomplished within or before the stipulated time. Moreover, the work within the business will be evenly distributed as each and every staff of the business will have an area of responsibility which he or she will be expected to accomplish (Erdosh, 1994). Plan for the next five years The catering business plan for the next five years will include: Year 1 In the first year, the catering business will strive to create a service-based business whose main goal is to surpass customer’s expectations of the services offered. This will mean that the business will place a lot of emphasis in providing quality than quantity and not basing on profits acquired. Most customers always do have expectations of what type and quality of services they require therefore the business will put emphasis on this to ensure that the customer’s expectations are met through the different catering services that they will be providing (Coonrad, 2012). Between Year 1 and Year 2 In its second year of operation, the catering business will ensure that number of clients served is increased by thirty percent on a yearly basis. This will then mean that the business has started to achieve some growth elements in its operation. Therefore, the business will focus in increasing the number of clients and customers visiting them for the catering services they offer by thirty percent on yearly basis. Between Year 2 and Year 3 On reaching the third year, and as the business struggles to expand or grow, the business will focus on developing enough cash flow to pay all salaries as well as grow the business. This is because as the business expands, needs of such things like additional resources (labour and materials) increases, therefore the business will strive to build a stable cash flow from the profits realized form its operation to increase the number of staff and purchase other resources and expenditures required for a successful expansion and daily operations. Between Year 3 and Year 4 The catering business will ensure that its expansion process are complete or still underway by ensuring that their expansion processes focuses on sustainable development which can withstand competitions posed by different businesses in the market. Likewise, the business will ensure that new inventions and strategies are incorporated into its operation to retain their existing customers while attracting new clients by basing its success on the value aspect of the services they are offering. Year 5 On the fifth year of starting their operation, the catering business should have achieved both the growth processes, profits and customer satisfaction. The business will focus on being the best catering company within the region offering undisputed value services to their clients and customers. The business would have completed the expansion program and the clientele program and it will have a loyal customer base. Profits would be enough to pay the increased staff and daily operations (Weinberg, 2008). Organization The sole proprietor will act as the Chief Executive Officer for the business; he will be the one to make crucial decisions of the day to day operations of the business. He will be the highest authority in the catering business. The business will have an operation manager employed by the proprietor and he will be considered as senior employees who oversee the production and provision of services within the business (Shiring, Jardine, & Mills, 2000). He will be in charge of directing other employees working for the business as he will be the one to plan the daily order or running of things within the business. Next in command to the operational manager employed by proprietor will be the executive chef. He will be responsible to maintain and control other individuals working in the kitchen or for business as he will be concerned seeing how things are conducted in the kitchen sector of the business. Likewise, on daily schedule, the executive chef will ensure that the kitchen do not lack resources or materials for the days activities. Second in line to the executive chef will be the sous of sue chef who will be responsible for majority of the activities happening around the kitchen or catering business like ensuring that cooking menus are followed by those in charge of cooking. Likewise, they will be the ones to plan how services cooking services are achieved in different environment and their customers served (Roman, 2001). Third in line to the executive chefs will be the deme chefs who on a daily basis will ensure that foods are cooked or prepared by doing such things like chopping of vegetables amongst others. The accountant in the catering business will ensure that all finances of the business are in order on daily basis as they will be the ones handling all finances realized by the business at the end of the day. The business coordinator will be the one to plan, organize and execute events or performances of the catering business on daily business. He will ensure that all clients’ service needs are addressed and met by other staff members within the business. An example is that when client visits the business to get services, he will ensure that the particular services required by the client are met accordingly and as per the taste on a daily basis. Least of the business will be a waitress who will be tasked with the responsibility of ensuring that prepared meals offered by the catering business are served the customers in effective and pleasing manner on a daily basis (Lynn & Entrepreneur Media, Inc.2012). Operation The catering business will be operated by the sole proprietor who will be liable for all the loss and profits achieved. He will be the one issuing out decisions and the decisions will follow a specified line of command from the operational manager running down to other employees of the business. The business will be operated on daily basis from Mondays to Saturdays. The opening time for the business will be from 8.00 am to 5.00pm. All clients visiting the business purchase their services will be directed to the operational manager as he will be the one to decide on the fees of the services needed. However, the fees charged on a client will be paid to the accountant for safe keeping. A number of numbers of strategies will be implemented by the business to ensure a smooth operation of activities conducted by the business. This will include marketing and prices strategies to ensure that on daily basis, the business conducts its operations regularly without such interruptions like lack of customer (Bourdain, 2007). ‘ Organization Chart for the catering business The catering business chart will be structured in a manner which dictates that all clients’ vision for their events and meals are met by every staff department. The highest in the chain of command will be the sole proprietor, followed by the operational manager after which the accountant, coordinator and chefs will follow (Jones & Merricks, 1994). Financial The catering business start-up costs will cover all the inventory costs, marketing materials and other services that a catering business will or may require in the process of operation. The assumptions that the catering business will work on are shown in the below tables and charts (Garlough, 2011). In starting the catering business, the owner will be required to cater for some basic needs and they are outlined in the table below together with the expenses that will be accrued as result. They will be categorized into start-up expenses and start-up assets (Dugdale & Lyne, 2010). Start-up requirements Start up expenses Requirements Amount Expenses Amount Dept. of Health Fees $80 Cash Required Brochures $700 Start-up Inventory Consultants $2,200 Other Current Assets Lease (Commercial kitchen) $12, 000 Long-term Assets Expensed Equipment $200 Software $700 Total $15,880 $ 16,000 Total requirements $31880 This will mean that the catering business will make a planned investment of $31880 into the business and will also incur loss of %15880 at the start-up of the business as this will be the expenses accrued by in the course of starting the new business. Moreover, there will be no liabilities, current borrowing, accounts payable and other interest fees at the initial start-up of the business (Shepherd & Everson, 2009). Job discretion for employees including there responsibilities Operational manager The operational manager of the catering business will be accountable for preparing data entry, payroll, accounts payable, managing the business, assist in creating the business program budget amongst other task. Likewise, he will be the one required to report to the business owner while also working with employees of the business to achieve the set goals and objectives (Hill & Sims-Bell, 2010). His responsibilities within the business will include the following. He will be tasked with the risk management aspect of the business. This will include overseeing business insurance policies amongst others. He will also exercise business leadership in all major sector of the catering business. He will ensure that effectiveness is achieved in all processes and segments of the business. This may include manage different functions and drive initiatives among the employees. He will also be responsible for financial management of the business. Accountant The accountant for the catering business jobs description will entail making analysis of financial information and preparing financial reports to determine or uphold the business record asset, liabilities, profits and loses (Spadaccini, 2007). His main responsibilities will include Preparing and analyzing all financial related records for the business. Making a computation of the taxes owed and preparing tax returns for the business. Making reports to the management regarding the financial establishment for the business. Preparing accounts table Conduct analysis on operations to ascertain accounts needs for the business. Coordinator The coordinator employed by the catering business jobs descriptions will be to provide office services by implementing business system, procedures, business laws and developing and reporting procedures (Smith, 2006). His responsibilities will include; Ensuring that the administrative work flow is maintained for the business. Creating and revising systems and procedures being used by the business through analysis of such things like operating practices. Developing business employees by providing information educational requirements and coaching. Providing information to both the management and clients by answering questions and request. Accomplish business missions and goals by completing other related results as required. Executive chef The business executive chef will be tasked with the role of maximizing the productivity of the Kitchen staff, as well as managing other employees in the kitchen sector. He will also be charged with identifying problems within the kitchen while issuing out solutions to the problems identified (Vivaldo, 2010). His job responsibilities will include: Take the overall responsibility for the daily operations of the kitchen. Managing training and recruiting other employees of the Kitchen. He will be responsible for creating new menus and dishes. He will also be expected to enter into agreements with purchasing companies for food orders. Sue chef The sue chef will be required top report directly to the executive chef and will be expected to poses an in-depth familiarity with the kitchens operations so that they may fill in for the executive chef (Leone, 2010). The key responsibilities will include: Planning and directing food preparation for the business. Managing the kitchen employees. Training and scheduling Expediting Quality control of the food leaving and coming into the kitchen. deme chef The business deme chef will expected to take full responsibility for all the dishes in his section. Likewise, he will be expected to show knowledge in his area of specialty or the section he oversees and also the knowledge of how the entire kitchen functions (Hill & Sims-Bell, 2010). The key responsibility include: He will be responsible for relaying various orders to his station cooks. He will ensure that each menu item his station is responsible is prepared on time. He will oversee the cooking process and presentation of plates. He may assist in the cooking process. He ensures that health and food safety standards are met. Waitress The business waitress will be expected to be attentive and responsive to all clients needs. She will also be expected to provide exceptional experiences to all clients and customers visiting the business (Entrepreneur Press., 2012). The key responsibilities will include: Greeting guest and clients and making them feel comfortable. Take the food and beverage orders requested by guest and clients. Refill the beverages throughout the meal. Ensure that all tables are constantly clean. Clean dirty dishes from the table. Deliver and request bill from guest and customers. References Bourdain, A. (2007). Kitchen confidential: Adventures in the culinary underbelly. New York: Harper Perennial. Burns, J. B. (2010). Career opportunities in travel and hospitality. New York: Ferguson. Coonrad, D. (2012). Cooking up a catering business. Woodside, CA: Conrad Catering. Dreesen, L., Nothnagel, M., Wysocki, S., & Culinary Institute of America. (2011). Math for the professional kitchen. Hoboken, N.J: Wiley. Erdosh, G. (1994). Start and run a profitable catering business from thyme to timing: Your step- by-step business plan. North Vancouver, B.C: Self-Counsel Press. Erdosh, G. (2007). Start & run a catering business. 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