Planning:
Operation of the restaurants. Here the planning will be in all categories – Manpower, hours of operation, manhours in the operation, purchasing of raw ingredients, Correct purchasing, quality purchasing, valued purchasing and ensures or watches whether the actual purchasing is done without pilferage. This means, the CCC evaluates the purchasing and even directs the Purchase Manager or the person to buy from specific locations specific products. Hence the enforcing of the purchasing power can also fall in the hands of the CCC. The CCC will also step into the zone of issuance of the raw ingredients and as well the amount of raw ingredients and this is to again ensure profitability and the proper operation of the system. In summary, the CCC is to do the planning of purchasing and distribution of the raw ingredients.
Development:
Next the CCC is to look into the development of the system. By checking & correcting the purchasing & distribution, he also is to ensure the result is also checked. Here the result is the end production in terms of quantity is there and is distributed to the different outlets. He is thus responsible for the development of the whole system of production and distribution and controlling wastage. In planning & implementing the system, he is to also do a forecasting of what to prepare on the weekdays and what to prepare on the weekends. As such CCC has the additional task of planning the food for different days of the week and as well as the public holidays. In all he keeps in mind the control of cost of production.
Financial Planning:
In totality, he then prepares himself for the meeting with the Managers on financial decisions for the company monthly reviewing the purchasing, sales, Manpower costs. All these figures give an overall view of the company and helps in the planning and budgeting. To ensure that his forecast is seen by the others, proper meetings are done monthly to share the figures and to ensure that a sound operation is carried out by the whole team together. As such he is also involved as a financial planner.
Controller:
Another area where CCC is to work on is the controlling factor. He is the person responsible for the purchasing & distribution. He is to also ensure that there is minimum wastage left at the end of the day. He is responsible for the issuance of the food proper to the restaurants and, also has got to receive and monitor the leftovers. By doing so, checks and balances are done proper and all will be in tight control.
Food Cost Calculation:
In doing a proper control of the operation, he will be able to come out with the most important need which is the Food Cost. The food cost is obtained and monitored by the CCC. This food cost helps in the control of wastage, the selling price of the food product and to see that there is profitability in the company at the end of the month. In deriving the food cost, he will be able to look into 2 other aspects – One is Menu engineering and secondly the menu pricing. Menu engineering should be done from time to time. This is done, by watching the trend and, also looking at the expectations of the customers. As for the menu pricing, we need to revise every year based on the cost of the raw ingredients and, also the operation costs. All this is being followed by the CCM. In short, the CCC becomes the watchdog for the organization to ensure business profitability and to challenge the competitions.
Wastage Control:
In the follow-up of the food cost, wastage of food is to be controlled and monitored. This involves tasks such as evaluating product quality, researching different vendors, and negotiating contracts. This forms an important aspect of the duty of the CCC for, a restaurant’s success is on the control of the wastage of food and the pilferage. The CCM is to monitor all together to ensure the good operation of a restaurant. He must also be able to determine the total amount of raw materials needed based on the sales of the restaurants.
Reports Findings:
In summary, he is to get the entire information and prepare the reports and share it with the main management team. He is also to do surprise checks and give those reports as well. He is to do a monthly report of purchases against sales and give the management the reasonings of his findings and sales increases or sales drop. He also must give reports of staff meals and reasoning of monthly cost report against cost of sales. Finally, he is to take stock of the inventory and do the planning for the next purchase and give the reports to the management.
Assistant Operational Manager:
We have currently few outlets, and we are now planning to grow our outlets. The applicant with knowledge in accounts and as a cost controller, he is also able to oversee the operations aspect. The applicant will help us to contain the costs and operations of the restaurants.
The applicant is a multi- task person with drive and own initiative. Planning:
Operation of the restaurants. Here the planning will be in all categories – Manpower, hours of operation, manhours in the operation, purchasing of raw ingredients, Correct purchasing, quality purchasing, valued purchasing and ensures or watches whether the actual purchasing is done without pilferage. This means, the CCC evaluates the purchasing and even directs the Purchase Manager or the person to buy from specific locations specific products. Hence the enforcing of the purchasing power can also fall in the hands of the CCC. The CCM will also step into the zone of issuance of the raw ingredients and as well the amount of raw ingredients and this is to again ensure profitability and the proper operation of the system. In summary, the CCC is to do the planning of purchasing and distribution of the raw ingredients.
Development:
Next the CCM is to look into the development of the system. By checking & correcting the purchasing & distribution, he also is to ensure the result is also checked. Here the result is the end production in terms of quantity is there and is distributed to the different outlets. He is thus responsible for the development of the whole system of production and distribution and controlling wastage. In planning & implementing the system, he is to also do a forecasting of what to prepare on the weekdays and what to prepare on the weekends. As such CCC has the additional task of planning the food for different days of the week and as well as the public holidays. In all he keeps in mind the control of cost of production.
Financial Planning:
In totality, he then prepares himself for the meeting with the Managers on financial decisions for the company monthly reviewing the purchasing, sales, Manpower costs. All these figures give an overall view of the company and helps in the planning and budgeting. To ensure that his forecast is seen by the others, proper meetings are done monthly to share the figures and to ensure that a sound operation is carried out by the whole team together. As such he is also involved as a financial planner.
Controller:
Another area where CCM is to work on is the controlling factor. He is the person responsible for the purchasing & distribution. He is to also ensure that there is minimum wastage left at the end of the day. He is responsible for the issuance of the food proper to the restaurants and, also has got to receive and monitor the leftovers. By doing so, checks and balances are done proper and all will be in tight control.
Food Cost Calculation:
In doing a proper control of the operation, he will be able to come out with the most important need which is the Food Cost. The food cost is obtained and monitored by the CCM. This food cost helps in the control of wastage, the selling price of the food product and to see that there is profitability in the company at the end of the month. In deriving the food cost, he will be able to look into 2 other aspects – One is Menu engineering and secondly the menu pricing. Menu engineering should be done from time to time. This is done, by watching the trend and, also looking at the expectations of the customers. As for the menu pricing, we need to revise every year based on the cost of the raw ingredients and, also the operation costs. All this is being followed by the CCM. In short, the CCM becomes the watchdog for the organisation to ensure business profitability and to challenge the competitions.
Wastage Control:
In the follow-up of the food cost, wastage of food is to be controlled and monitored. This involves tasks such as evaluating product quality, researching different vendors, and negotiating contracts. This forms an important aspect of the duty of the CCM for, a restaurant’s success is on the control of the wastage of food and the pilferage. The CCM is to monitor all together to ensure the good operation of a restaurant. He must also be able to determine the total amount of raw materials needed based on the sales of the restaurants.
Reports Findings:
In summary, he is to get the entire information and prepare the reports and share it with the main management team. He is also to do surprise checks and give those reports as well. He is to do a monthly report of purchases against sales and give the management the reasonings of his findings and sales increases or sales drop. He also must give reports of staff meals and reasoning of monthly cost report against cost of sales. Finally, he is to take stock of the inventory and do the planning for the next purchase and give the reports to the management.
Assistant Operational Manager:
We have currently few outlets, and we are now planning to grow our outlets. The applicant with knowledge in accounts and as a cost controller, he is also able to oversee the operations aspect. The applicant will help us to contain the costs and operations of the restaurants.
The applicant is a multi- task person with drive and own initiative.
