5.0 Organization and management plan 5.1 Ownership and legal form   The business has four members who will own and run it. We started to search for potential investors and skilled candidates to fill in key personnel employees to start the business. The ownership of Asian Bar and Grill goes to Mahesh, Tram, Sarad and Karna(myself) under limited liability company. The business will run under limited liability company as a legal entity. LLC provides the flexibility of the state validated membership to the business. LLCs enjoy the same advantage as simple partnerships in being able to structure and run themselves in a way they see fit (Feigenbaum, 2018). LLP helps to avoid each partner and investor from having liability for other partner’s actions. Multi-owner businesses that want to raise money from investors often do well as LPs because investors can avoid liability (Prakash, 2018). Weighing these two options, we found an LLC is more beneficial legal entity for a new mid-size restaurant while keeping all owners safe from financial liability. Compared to simple partnerships, LLCs offer the benefit of a separation between personal and legal assets and liabilities (Feigenbaum, 2018). 5.2 Organizational Structure Asian Bar and Grill expects to hire seventeen employees of which four is filled by the owners. Everyone has reporting relations interconnected with each other to run the operation efficiently. We four equally hold the managerial positions and its responsibilities to manage and run the business. Although they do not need to be involved in the day-to-day operation of the restaurant, owners of smaller independent establishments often take on an active role in the restaurant’s operations (Wickford, 2018). Together, we will personally select every candidate. We’ve prepared a viable interviewing process intended to employ the establishment with exceedingly qualified individuals for each position. Line Cook covers the grill and fryer, Short Order Cook prepares quick meals, Prep Cook makes sure of things ready for the chefs to cook, Pastry Chef prepares the sweet delights for desserts, Sous Chef is the assistant chef for the Executive Chef. Sous Chef assists Executive chef for handling kitchen workers, also creates dishes for the menu and helps cooks. The top of the kitchen chain is the Executive Chef, who watches over the Kitchen and every kitchen member report to executive chef. The executive or head chef is responsible for back-of-house operations (Wickford, 2018). The helping hands in the kitchen is Dishwasher who cleans the dishes and Runner who takes the food out to the table if servers are busy and makes sure that washed dishes are dry and clean. Though customers may never see the kitchen, cleanliness, order and high standards in this area are keys to quality control (Phillips, 2017). We have a Kitchen Manager helping Executive chef for payrolls, menu modification, food cost, personnel management provided by the executive chef. The bar.

1. 5.0 Organization and management plan
5.1 Ownership and legal form
The business has four members who will own and run it.
We started to search for potential investors and skilled
candidates to fill in key personnel employees to start the
business. The ownership of Asian Bar and Grill goes to Mahesh,
Tram, Sarad and Karna(myself) under limited liability company.
The business will run under limited liability company as a legal
entity. LLC provides the flexibility of the state validated
membership to the business. LLCs enjoy the same advantage as
simple partnerships in being able to structure and run
themselves in a way they see fit (Feigenbaum, 2018). LLP helps
to avoid each partner and investor from having liability for
other partner’s actions. Multi-owner businesses that want to
raise money from investors often do well as LPs because
investors can avoid liability (Prakash, 2018). Weighing these
two options, we found an LLC is more beneficial legal entity
for a new mid-size restaurant while keeping all owners safe
from financial liability. Compared to simple partnerships, LLCs
offer the benefit of a separation between personal and legal
assets and liabilities (Feigenbaum, 2018).
5.2 Organizational Structure
Asian Bar and Grill expects to hire seventeen employees of
which four is filled by the owners. Everyone has reporting
relations interconnected with each other to run the operation
efficiently. We four equally hold the managerial positions and
its responsibilities to manage and run the business. Although
they do not need to be involved in the day-to-day operation of
the restaurant, owners of smaller independent establishments
often take on an active role in the restaurant’s operations
(Wickford, 2018). Together, we will personally select every
candidate. We’ve prepared a viable interviewing process
intended to employ the establishment with exceedingly qualified

2. individuals for each position.
Line Cook covers the grill and fryer, Short Order Cook
prepares quick meals, Prep Cook makes sure of things ready for
the chefs to cook, Pastry Chef prepares the sweet delights for
desserts, Sous Chef is the assistant chef for the Executive Chef.
Sous Chef assists Executive chef for handling kitchen workers,
also creates dishes for the menu and helps cooks. The top of the
kitchen chain is the Executive Chef, who watches over the
Kitchen and every kitchen member report to executive chef. The
executive or head chef is responsible for back-of-house
operations (Wickford, 2018). The helping hands in the kitchen
is Dishwasher who cleans the dishes and Runner who takes the
food out to the table if servers are busy and makes sure that
washed dishes are dry and clean. Though customers may never
see the kitchen, cleanliness, order and high standards in this
area are keys to quality control (Phillips, 2017). We have a
Kitchen Manager helping Executive chef for payrolls, menu
modification, food cost, personnel management provided by the
executive chef.
The bar needs two bartenders because of the way the bar has
been set up to hold an audience up to twenty who can enjoy the
surrounding of the place. Bar Manager makes plan to screen the
currently playing major league games and host local live
musical nights so that people can have their comfort in a
spacious environment. The Bar Manager also acts as a bartender
having trained in the relative field and reports to the Assistant
Manager. The premises require a Host who will greet the
customers warmly and guide them to their spot, hands them
menus and announce the specials. Then the customers are
accompanied by Server, taking their orders to the kitchen
through a computerized POS system. One Busser who cleans the
seated and used tables and sets them again and acts as a server
when needed. The dining environment should be warm and
inviting, but most of all clean and fresh (Phillips, 2017). Every
business has a Cashier who handles the transactions and make
sure the host, server and busser are up to date with their tasks

3. and reports every complaint, problems of the premises to the
Assistant Manager. Assistant manager who collects information,
problems and issues and reports it to general manager with
compelling solution and steps to sort them out.
5.3 Management Team
The key role of every restaurant is of the General manager. The
function of general manager is to have an eye on every single
aspect of the restaurant and they are the one to hire, fire and
train employees to make the teamwork smooth. Managers
should know how to schedule shifts so that staff levels are high
enough to provide quality service but are within budget
(Phillips, 2017). GM also manages the paperwork of the
premises regarding legal offices, expenditure reports, sales and
profits. They also are responsible for totaling up the daily
receipts, making sure that the restaurant adheres to all legal
requirements and communicating with the restaurant owner
(Wickford, 2018). Mahesh will fill this position as he has
required experience and acquired set of skills by working in an
eatery establishment and learned the basic rules and certain
codes that makes a service reach its standards. Your behavior
and energy are what shape the culture of your restaurant (Burns,
2018). General manager has a lot of responsibilities and in most
cases, cannot deal alone so they have an assistant manager to
assist them with every nitty details of things and help make
decisions. So, an assistant manager also plays a big part in the
business who is Tram because she has always been assistive and
has the smartest ideas about things. The servers and bartenders
will report to bar manager about the bar issues and what kind of
customers are potential as they are the ones who interacts will
customers face to face and listen to their compliments and
complaints. The food and beverage manager have
responsibilities of obtaining required quality materials and
keeping them in record and doing inventory as required.
Kitchen includes a set of members that acts as a chain and
keeps the operations flowing because they have reporting

4. relationships with each other. Sarad will fill Kitchen Manager
position because he has a marketing mind and knows about what
people expect from any grill and bar. Training is provided by
Kitchen Manager for every member behind the kitchen doors
while front of the house members is trained by the general
manager. Kitchen manager is the one to buy supplies,
ingredients and ensuring quality. The kitchen manager also
takes the inventory of the kitchen. Bar needs someone to watch
over because a lot of activities happens in bar. So, I hold the
position for Bar manager taking all the inventories of the bar
essentials and a bartender. My knowledge of bartending comes
from of intensive three months training course for mixing.
Tailor your professional growth as a manager to meet these
needs (Burns, 2018). And I report to the assistant manager of
every order, sales and supplies of the bar.
5.4 Management Controls
The management will practice procedures to control costs
and remain current with daily cash flow. The premises will use
an item specific guide to keep track of order history and
designed to maintain the inventory. An inventory is held weekly
to determine the expenditure and sales of weekly profit or loss
reports. Daily reports show the movement of the service and
ensures specific services and use are accounted for. The
expense on a POS framework will hugely assist the business
with these every day authoritative reports. Even more advanced
POS software allows you to customize and prioritize depending
on the restaurant metrics most important to you, whether you’re
the CEO, restaurant owner, or restaurant manager (Tetreault,
2015). Recorded daily reports by the POS system and cash and
card transactions are compared on a regular basis. The sales
report dashboard on your POS provides an overview of all
transactions completed during a selected time period (Tetreault,
2015). The POS system will record timely reports of the sales
and sales exceptions, kitchen and labor reports, accounting,
order and delivery reports with payouts and gift cards rewards.

5. A weekly inventory will be held. Monthly totals are compared
to monthly statements and then deposit is made. With your POS
software, you can track restaurant’s assets, liabilities, revenue,
and expenses (Tetreault, 2015). A part time bookkeeper
processes over purchasing records. Gm has check signing
authority over operating account for the establishment. Gm will
process the payroll through a payroll processing service and GM
bases the payroll by running the reports of attendance.
Student 1
Excellent Student
Professor Stellar
English 2311-63501
5 September 2018
Research Proposal Project
Hopefully, the following information provides clear, useful
answers about how you will earn an “A” on the proposal project
that counts for 50% of your grade in this course.
· Page Count: No matter what the textbook says about the page
minimum for a section, the end result should be five (5) full
double-spaced pages contributing to the body. That means that
you may shorten or lengthen a section as necessary. Sections
like the title page, table of contents and References list do not
count toward that five-page minimum.
· Genre and Disciplinary Conventions: Properly format and
organize the essay in appropriate APA writing style.
· Sources and Evidence: Incorporate at least twenty citations
from at least ten library database sources or relevant, credible
websites into each of the five-page sections. These sources
should have been published no longer than five years ago.
· Counterargument: You are asking someone for a great deal of
money. They may logically object to parts of your proposal.
Anticipate those objections, acknowledge them, and refute them
as you did in your essays in 1301—hopefully. No matter how
eloquent the wording, if a counterargument does not appear

6. somewhere within the body of the proposal, no one in the group
will earn a passing grade.
· Control of Syntax and Mechanics: Use graceful language that
skillfully communicates meaning to readers with clarity and
fluency, making almost no errors.
As for the PowerPoint which represents the remaining 10%
of the 50% for the total project, remember that it serves strictly
as a visual, so the slides should be dominated by images and
cool middle school-style animation; and any text on the slides
should be in a ginormous font size—no smaller than 48 (no
kidding). Because your proposal will not include graphics, this
is where any that you would want to include will be
incorporated. When you are creating the presentation, you will
notice under each slide a text box that most of you have never
used before now. That is where you write all of the stuff that
you would say to your audience if you actually had to present
or, in this case, paste the relevant parts of what you wrote in
your essay;-) (You cannot change the font/size of the text in the
box.) Create six to nine slides, not including the required title
slide and the References slide(s). You may now start to barrage
me with additional questions:-)