Example

3. GROUP MEMBERS
 Đoàn Hữu Đồng (1258012) – CEO
 Huỳnh Phúc Nguyên (1258043) – HR Manager
 Nguyễn Hữu Tùng (1258090) – Marketing Manager

4. Mission Statement

5. Job Summary
 Managers should have the responsibility to control the
organization and help the staffs to understand and do their
job with high motivation. Managers promote staff depending
on the staff ‘s performance.
 Staffs have to accomplish the customer complication-training
program of organization or they have prior experiences at
least. In the training program, staffs will be provided the
knowledge of Vietnamese foods, communications skill and
also the solving problem.
 Restaurant provides to the customer the high quality food,
professional and gentle service. Especially, it brings the
traditional Vietnamese food to the customer and makes the
customers enjoy their food. Moreover, customers will have a
nice impression about Vietnam and will return in the future.

6. Organization Chart
CEO
Financial
Cashier
HR Manager
General
Manager
Staff
Assistant
General
Manager
Staff
Kitchen
Manager
Staff
Marketing
Manager
Staff

7. Job Description
 General Manager:
 Assistant General
Manager:
 Kitchen Manager:
 Line Cook:
 Short Order Cook:
 Server:
 Food Runner:
 Bartender :
 Hostess:
 Busser :
 Dish Washer:

8. Education and skills
Manager:
 College degree typically preferred
 Communication skills
 Understanding of food safety, equipment
safety
 Leadership experience
 Good at working in group and solve problem
well
 Speaking fluency at least two languages.

9. Education and skills
Staff:
 Kitchen and food safety training
 Work well under pressure
 Time management skills
 Ability to follow direction and work on team
 Customer service skills
 Clearly communication skills
 Friendly and positive attitude

10. Education and skills
Prior Experience:
More than two years of food service
management experience

11. Action Plan
 Main Customers: Foreigner Tourists and People living and working in Ho
Chi Minh City
 Main Products: All Traditional Vietnamese Foods of 3 regions from simple
to gaudy
 Scale Operation: Maximum 400 customers (50 tables)
 Time served: All day with 3 main meals (Breakfast – Lunch - Dinner)
 10 percent discount for all during first 2 weeks and after that for the over 2
million bills
 In the future, we want to get more customers and open more branches to
organize foods events

12. Breakfast

13. Lunch

14. Dinner

15. MARKETING PLAN
 Cooperating with travel
companies in Ho Chi Minh
City to take their customers
to our restaurant
 Advertising on the Internet,
especially sites of tourism
and culinary
 Advertising on the culinary
program on television and
on tourism and culinary
magazines
 Cooperating with culinary
programs on television to
make a program for
promoting our restaurant
 Billboards and banners at
major roads or leaflets at
intersections in Ho Chi Minh

16. Code of Ethics
 Customer
 Employee
 Food safety
 Community
 Supplier standards

18. THANK YOU FOR LISTENING