Associate Level Material
Appendix B

Roles and Behaviors

|Description of Company | |
| |Goal Post Bar and Grill, a Pennsylvania based corporation, will operate a single |
| |unit, medium-size restaurant serving quick-casual food, alcoholic, and non-alcoholic|
| |beverages. Hours of operations will be during lunch till late dinner. |
| | |
| | |

| Roles and Behaviors |
|Entrepreneurs | |
| |The role is to be ready to supply the enterprise with energy, boldness, courage, |
| |spirit, expertise, everything that is necessary to start and grow a business. The |
| |main role in this company will be to make sure that the managers are highered with |
| |care, that customer service and satisfaction is as important to them as it is to the|
| |company. Will have weekly meeting with managers to keep on top of daily business and|
| |to introduce new business ideas and changes in procedures. Writing a mission |
| |statement, rules, and regulations for the company. Expected behaviors of |
| |entrepreneurs, is to act in a manner that reflects care, service, and concern for |
| |all customers, no matter what, and to be visible and provide assistance to managers |
| |when needed. |
| | |
| | |
|Managers | |
| |Responsibilities include directing and scheduling activities of the restaurant. |
| |Although some duties vary, many include the organizing of stock, ordering food |
| |supplies and equipment, inspection of health and safety precautions and solving |
| |employee and customer problems. To interview, hire, supervise the training of new |
| |staff members, fire, organize shifts, promote good teamwork, divide tips, and manage|
| |all accounts payable and receivable, and handling payroll. Meeting, greeting, and |
| |getting feedback from customers. Will have monthly meeting to keep staff informed |
| |about upcoming events and specials. |
| | |
| | |
| | |
| | |
| | |
| | |
|Employees | |
| |Responsibilities for all employees are for the health and safety of customers. |
| | |
| |Hostess/Host is responsible for greeting customers at the door, monitoring how many |
| |people are seated where and balancing the workload of the wait staff, seeing |
| |customers to their seats while giving them menus, and overseeing the wait staff. |
| | |
| |Wait staff is responsibilities are to ensure table is clean and set, greeting |
| |customers at the table in a timely fashion, ensuring the customers have drinks and |
| |taking their order accurately and sending it to the kitchen. Responsible for getting|
| |food from the kitchen and getting it to the customers. Ensures all meals are |
| |satisfactory to all customers, clears the table when customers are done eating and |
| |asking if they would like anything else. Repeat until customer asks for bill. |
| |Ensures bill is accurate before presenting it to the customer. |
| | |
| |Cook is responsible to inspect the kitchen prior to cooking to make sure it’s up to |
| |standard regarding food safety guidelines, inspects all food items, prepares food in|
| |accordance with food safety preparation guidelines, prepares food in a timely |
| |matter, and oversees the dishwashers. |
| | |
| |Dishwasher responsibilities is for making sure every flatware and cooking equipment |
| |is clean with the right amount of cleanser at the right temperature. |

|What behaviors and attitudes should be | |
|cultivated in your organization? |The types of behaviors and attitudes that would be cultivates in the restaurant |
| |would be people that are outgoing, that will have ideas, that can make a impact, |
| |that can work independently and in a team work environment, be initiative and show |
| |interest in the company. |
| | |
| | |
| | |
| | |