How to create a compensation plan on Sonic Drive In
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Tomeka’s Kitchen
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Order Paper NowCompensation Management Final Project
April 24, 2017
DESCRIPTION OF COMPANY:
Location: Downtown Cleveland MS
Operating Since: 2009
Business: Restaurant
Hours: 4:00pm -10:00 pm; Bar hours: 4:00 pm – 12:00 am
Staff:
|
Owner/General Manager |
1 |
|
Assistant Managers |
1 |
|
Head Chef |
1 |
|
Line Cooks |
3 |
|
Servers |
10 |
|
Busser |
2 |
|
Dishwasher |
2 |
|
Bartenders |
4 |
ANNUAL BUDGET:
|
Budget (total est. annual) |
Overhead (Rent, Utilities |
Food/Beverage Costs |
Payroll Costs |
Menu Prices |
Profit |
|
$425,000 |
$24,000 |
$216,000 |
$185,000 |
$648,000 |
$223,000 |
JOB ANALYSIS AND DESCRIPTION:
Owner/General Manager:
● Effectively manage Front of the House operations.
● Responsible for all opening and closing procedures of the restaurant.
● Manages standards and commitment to quality.
● Responsible for scheduling FOH departments as assigned.
● Responsible for the managing of all daily and weekly reports.
● Ensures all administrative procedures are followed according to established standards.
● Fosters teamwork by building effective teams committed to restaurant and organizational goals.
● Operates with a high degree of Professionalism, Ethics and Integrity, maintaining a role-model image.
● Properly resolves guest complaint ensuring guest leaves on positive note.
Assistant Manager:
● Direct, control and coordinate subordinates to deliver quality product to our guests in the most efficient and friendly way possible.
● Inventory Management
● Bank Deposits
● Training
● Performance appraisals
● Maintain a safe work environment for all employees and guests
● Other duties as assigned
Head Chef:
● Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.
● Uses, maintains, and cleans all kitchen line equipment, plus preparation and storage areas.
● Stocks and rotates products on cooking line.
● Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
● Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.
● Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness.
● Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
● Communicates with the Manager on Duty and coworkers regarding product/services deficiencies, equipment, safety problems, etc.
Line Cook:
● Prepares menu items according to Tomeka’s Kitchen, Plate Presentations and specifications.
● Completes all assigned prep work.
● Sets up work station according to station diagram.
● Practices sanitary and safe food handling at all times.
● Cleans and sanitizes the work area before, during and after shift.
● Completes assigned daily and weekly cleaning projects.
Server:
● Greets all guests with enthusiasm and friendliness.
● Answers guest questions about food, beverages, and our facilities accurately and in a friendly manner
● Speaks to guests with enthusiasm at all times.
● Develops relationships with guests.
● Provides the highest level of service in accordance with our standards.
● Identifies food orders when ready and delivers items to tables in a timely manner.
● Maintains a professional appearance at all times.
● Communicates with food and beverage staff to ensure guest satisfaction.
● Maintains professional relationships with all coworkers.
● Follows checklists and standard operating procedures.
● Maintains a safe, clean, organized, and stocked work area.
● Performs additional duties as assigned.
● Maintains full knowledge of menus, recipes, and other pertinent information.
● Responsible for constant sanitation, organization, and proper food handling.
● Prepares work area for either opening, mid-shift, or closing in accordance with company
● standards.
Bartender:
● Prepare and fill guest’s orders correctly, with a quality beverage according to guidelines, recipes, and State and Federal law.
● Refrain from serving alcohol to a minor or intoxicated guest. Maintain all stock and keep area clean and neat.
● Properly record all liquor inventory and usage according to guidelines.
● Set up bar per function sheet (fully stock bar according to client’s request).
● Breakdown bar at end of function; put all beer, wine, liquor and set ups in their proper place; prepare sheet at end of function to account for beer, wine and liquor used during shift.
● Function as a server when required by operational conditions.
● Make a list of any items used in the bar that need to be replenished and notify General Manager or Assistant Manager.
● Ensure personal appearance meets company standards and display professionalism at all times. Ensure all HR, sanitation, Eco-Sure, safety and security policies and procedures are recognized and enforced, to ensure a safe and compliant environment for all.
Busser/Dishwasher:
● Scrapes and pre-rinses food from dirty dishes and places them in dish washing machine.
● Washes pots, pans and trays by hand and/or machine.
● Completes all assigned prep work.
● Removes trash and garbage to dumpster area.
● Washes work area tables, walls, refrigeration equipment, cooking equipment and floors.
● Cleans garbage cans and trash receptacles.
● Assembles, maintains and breaks down dish machine.
Age and Experience Specifications:
Owner/General Manager: 40 years old, 15 years management experience; 25 years restaurant experience; 7 years with TK.
Assistant Manager #1: 32 years old, 2 years assistant manager experience; 1.5 years with TK.
Assistant Manager #2: 26 years old 5 years with TK – worked up from part-time server to AS.
Head Chef: 50 years old; culinary grad, 15 years experience; 7 years with TK.
Line Cook #1: 1-3 Years Experience
Line Cook #2: 1-3 Years Experience
Line Cook #3: 3+ Years Experience
Bartender #1: 1-3 Years Experience
Bartender #2: 1-3 Years Experience
Bartender #3: 3+ Years Experience
Bartender #4: 3+ Years Experience
Server #1: 0-1 Years Experience
Server #2: 0-1 Years Experience
Server #3: 0-1 Years Experience
Server #4: 0-1 Years Experience
Server #5: 0-1 Years Experience
Server #6: 1-3 Years Experience
Server #7: 1-3 Years Experience
Server #8: 1-3 Years Experience
Server #9: 3+ Years Experience
Server #10: 3+ Years Experience
MISSION STATEMENT AND COMPENSATION PHILOSOPHY:
Mission Statement:
Tomeka’s Kitchen is a full service restaurant and bar serving high quality food and beverages. It aims to give the community an excellent experience with delicious food and drinks, enjoyable entertainment, while in a relaxing atmosphere.
Compensation Philosophy:
Tomeka’s Kitchen intends to uphold its missions and values by ensuring rates of pay are properly established and granted without regard to race, color, religion, age, gender, national origin, or disability. Through this compensation plan, Tomeka’sKitchen will reward its employees in exchange for delivering the highest level of service to its customers. Compensation will vary directly due to experience and work position.
BASE SALARIES:
|
Position |
0-1 Years |
1-3 Years |
3+ Years |
|
Server |
$4.50 |
$5.25 |
$6.00 |
|
Busser/Dishwasher |
$7.25 |
– |
– |
|
Bartender |
$5.25 |
$6.00 |
$6.75 |
|
Owner/GM |
$21.00 |
– |
– |
|
Assistant Manager |
$13.00 |
– |
– |
|
Head Chef |
$11.00 |
– |
– |
|
Line Cook |
$8.50 |
– |
– |
Colors indicate a lead or a lag or match in the market of national job salaries. Based on minor observations in Mississippi, we would be leading the market and provide strong competitive wage advantage.
Compared with the average U.S.A. salaries in the restaurant industry as seen below, Tomeka’s Kitchen is a match in the market in most categories. In the categories where Tomeka’sKitchen is lagging the national market, we are still matching the local market in Cleveland, MS. This compensation strategy will follow Tomeka’s Kitchen’s compensation philosophy, and in turn, its mission statement.
Average U.S.A. Restaurant Job Salaries:
|
Position |
Average Starting Wage |
Entry-Level |
|
Assistant Manager |
$18.00 – $20.00 |
No |
|
Bartender |
$8.00 – $11.00 plus tips |
Restaurant Dependant |
|
Busser |
$7.25 – $9.00 |
Yes |
|
Cook |
$8.00 – $10.00 |
Restaurant Dependant |
|
Dishwasher |
$7.25 – $8.75 |
Yes |
|
General Manager |
$18.00 – $23.00 |
No |
|
Server |
$3.50 – $7.50 |
Yes |
Job salaries as supported by: https://www.job-applications.com/restaurant-jobs/r… – April 7, 2017
Tax Rates:
|
Tax |
Employee Portion |
Employer Portion |
Company Max per Employee |
|
FICA |
6.2% |
6.2% |
$102,000 |
|
Medicare |
1.45% |
1.45% |
|
|
FUTA |
0 |
.6% |
$7,000 |
|
SUTA |
0 |
2.5% (varies by state) |
$12,000 |
|
State |
varies |
0 |
|
|
Federal |
varies |
0 |
RESOURCES
https://www.job-applications.com/restaurant-jobs/restaurant-salaries/ Feb 17, 2017
http://www.snagajob.com/job-descriptions/food-restaurant/March 8, 2017
https://www.onetonline.org/link/summary/35-1012.00 March 8, 2017
Nasser, J. (2017, feb 18). (S. Nicks, Interviewer)
