Owners And Partners Of Tangos Lounge

Published Date: 02 Nov 2017

In businesses and having partners will aid and lessen the strain’s off organizing and running the business but also they should have no conflicting power of authority.

Although Henri Fayol’s traditional ways of managing a business is widely used, businesses should put a touch of modern twist in order to boost sales and profit.

No business will strive nor succeed with applying these techniques into there daily workforce. Planning, organizing, leading and controlling.

With the rapid growth of technology and he new windows for marketing, advertising and communication. Businesses should exploit these avenue to put there names out to the public.

When opening a restaurant careful selection of zoning/selection, the necessary legal documents (license) , business structure and competition.

Implementing the necessary rewarding system within any business should initially motivate the push the employees to be more successful and productive.

Owners and partners of Tango’s Lounge

You are required to create a name for your business and give a profile of your partners before proceeding with the project. Develop a managerial hierarchy. Decide what each partner’s role in the restaurant will be, for example, who will be responsible for the necessary departments and specific activities?

Christol. A. Walker : CEO

15 years as a supervisor at Half Moon Hotel Restaurant

5 years at Applebee’s in New York

The highest ranking executive in a company whose main responsibilities include developing and implementing high-level strategies, making major corporate decisions, managing the overall operations and resources of a company, and acting as the main point of communication between the board of directors and the corporate operations. The CEO will often have a position on the board, and in some cases is even the chair. 

JOHN. F. KENNEDY: Business Partner

10 years at Grace Credit Union head of the Human Resource Department

Department of Tango Lounge business resources

This individual has full of involvement with the business and its transactions. He can also act as a manager if needed. He specializes in distribution and maintenance of clienteles’’ lists. Departments such as the business resources

DONALD FLEMMING: Business Partner

15 years at the National Finance Ministry

License and business regulations

He is primarily is responsible for marketing and promotions, budgeting and taxation of the business.

Managerial Hierarchy of Tango’s Lounge

2. There are fourteen (14) Principles of Management described by Henri Fayol. Outline clearly how at least ten (10) of these fundamental truths could be applied to the business you have established.

Henri Fayol: Principles of Management

Here at Tango’s

Division of work : Building up or improving skills in the specialized areas is keen towards a successful and sustainable business. Thereby he or she can be more productive.

Authority: The CEO’s right to issue a command and with such power, there follows also great responsibility.

Disciple: With leadership and the participation of management employees will comply and be obedient.

Stability of Tenure of Personnel: Our Employees work better if job security and career progress are assured to them. An insecure tenure and a high rate of employee turnover will affect the organization adversely.

Unity of Command: All employees should have only one boss with no other conflicting lines of command.

Unity of Direction: Employees engaged in the same kind of activities must have the same objectives in a single plan. This is essential to ensure unity and coordination in the organization. Unity of command does not exist without unity of direction but does not necessarily flows from it. With all employees working towards one goal.

Order: Resources order and social order are necessary. This formulates and minimizes lost time and useless handling of resources. The latter is achieved through organization and selection.

Equity: In running a business a ‘combination of kindliness and justice’ is needed. Treating employees well is important to achieve a more family like work environment.

Subordination of individual interest (to the general interest): Management must see that the goals of the organization are always paramount.

Initiative: All personnel are allowed to show their initiative in some way is a great source of strength for the organization. Even though it may well involve a sacrifice of ‘personal vanity’, on the part of many managers.

3.Outline the most important decisions that must be made about

Planning:

Events preplanned by clients should be detailed for future course of action and deciding in advance the most appropriate course of actions for achievement of pre-determined goals. Planning in advance ; what to do , when to do and how to do thus ceiling the potential cracks or disasters. Creating backup plans and double checking the resources needed to carry out a booked event.

Organizing: This procedure brings together the physical, financial and also human resources and developing productive relationship amongst them for the achievement of organizational goals.

Identification of activities.

Classification of grouping of activities.

Assignment of duties.

Delegation of authority and creation of responsibility.

Coordinating authority and responsibility relationships.

Leading:

This is the direction in which you vision the plan of action heading. This isn’t possible without supervision , motivation , leadership and communication. All are impotant towards a successful business.

Controlling:

The measurement of the accomplishments within the business should be examined, thus magnifying the past mistakes and what led up to cause them. This ensures that no room for error is left to chance and therefore a higher success rate for the business.

4. What kinds of technology can be employed to help the partners better manage the complexities of the restaurant industry?

Introducing new technologies such as:

Menu tablets

The next time you eat at a restaurant, your waiter may be an electronic tablet. A Silicon Valley-based start-up called E La Carte just launched a new device that lets diners order food, play games and pay the bill whenever they want. With this device its facilitates, customers to order faster with more choices and while enjoying the experience of eating out. Complications of paying with checks, cash and or credit cards as a group can be solved with just a touch. The customer has full control of the orders he or she makes and sends it off to the kitchen where it’s received and prepared.

Official Website

eZee Front Desk is a premier hotel and restaurant management software which is installed in more than 54 countries with support centers in 25 countries. This next generation, easy to use software is made in VB.net technology and available in various languages too. It comes bundled with various modules like accounting, reservation, restaurant point of sale (POS) housekeeping, laundry and many more.

Digital Menu Boards

Publicity’s digital menu board solution, restaurant can offer the customer delicious images and videos of your most popular or exotic dishes. Restaurants like to schedule daily specials, promotions, and showcase newly introduced preparations. With the restaurant business being such a competitive marketplace, having an edge over other competitors makes the difference. In the operation of our restaurant, the most effective method to make an impression on your clients and also market your menus, are to use digital sign technology. Virtually every eating place displays the day’s menu with some sort of display board, which can be replaced by a modern signage using televisions with attractive content. This will provide our restaurant with the ability to change menu information at will and plan for special occasions like weekend menus and happy hour promotions. Eatery managers also have the opportunity to use the screen for advertising other products, to generate additional income.

5. Outline clearly five (5) legal and ethical challenges that your restaurant will face and your plan of action for each of these.

Zoning

Zoning regulations dictate the type of infrastructure you are able to have in a particular location. Zoning possibilities for a property include residential, commercial, recreational, industrial and agricultural. The zoning restrictions also determine the size and height of the building and lot size. In some cities, the type, size and height of signs is also regulated.

Business Structure

The business structure you choose for your restaurant is another concern before opening. The type of structure affects elements such as liability if someone sues the restaurant. The structure also affects how the financial responsibilities are assigned, including taxes and debt. For example, if you open a small restaurant as a sole proprietor, you assume all liability and are responsible for the debt and taxes. If someone sues the restaurant, they are able to come after your personal finances. A partnership is similar but allows multiple people to claim ownership in the restaurant. A corporation, or C-corp, structure establishes the restaurant as a separate legal entity, meaning you don't have the personal liability, but this structure is more expensive and complex. A limited liability company, or LLC, is less complex than a corporation. The size, budget and amount of personal liability you're willing to assume affects which structure you'll use.

Licensing

When serving food, you must be licensed by the controlling jurisdiction, whether it's your city, county or state. The licensing requires inspections of the facilities to ensure you meet safety standards. To get your initial licensing, you will likely need a commercial kitchen that is fully compliant with the relevant regulations. If you want to serve alcohol at your restaurant, you'll also need to comply with the liquor license requirements. Once your license is issued and your restaurant is open, you'll potentially face additional inspections in order to maintain your license.

Competition

Another potential legal concern comes from former employers or competitors. If you previously worked as a chef or in another role at a restaurant, review your employment contract to ensure you didn't have a non-compete clause. Opening your own restaurant could violate those terms depending on how it was set up. Choose your menu carefully to ensure you don't copy recipes from a former employer. You also need a name and restaurant concept that won't infringe on competitors' ideas. You could face legal action if you open a restaurant with a name that is already taken. (Frost, 2013)

Using Peter Drucker’s five (5) steps process, describe how Management by Objectives (MBO) can be implemented in your restaurant.

Step 1 : Setting the organizational objectives will give the employees and management a sense of direction. In this way they are aware of what is needed to achieve the organizations goals.

Step 2 : Cascade objectives to employees, implementing this strategy into our business will not only aid employees in creating and clarifying the goals but motivating them in achieving the organizational goals.

Step 3 : Monitoring or supervising all tasks been done and making sure that they follow the SMART(smart, measurable, agreed, realistic, time) track that is set for the business. This acronym ensure that all goals and actions remain on target, the achievement of all goals should be a number one priority in our business.

Step 4 : Evaluating the performance of the staff to ensure that they performing towards the business goals.

Step 5 : Rewarding their performance will remain them that we appreciate and encourage them that meeting the goals will ultimately reap the benefits and rewards by employees, management and costumers .

Conclusion

No business is a business without employees or management

Employees should be rewarded for working hard

Every business should have a solid foundation (legal and up to health code laws)

They should also have goals and strategies towards achieving them