Chapter I. INTRODUCTION

A. Description of the Concept
Carpe Diem or 'seize the day' is a phrase from a Latin poem by Horace. Carpe literally means "to pick, pluck, pluck off, cull, crop, gather", but Ovid used the word in the sense of, "To enjoy, seize, use, and make use of". Carpe diem literally means „pluck the day‟ but closer to enjoy the day. The extended version of the phrase, “Carpe diem, quam minimum credula postero‟, translates "Seize the Day, putting as little trust as possible in the future".
The Spanish inspired setting of Carpe Diem is comprised of wooden furniture, wine barrels and cellars, chandelier lightings and old contemporary paintings. A soothing acoustic Spanish songs are played that will give the place more romantic and cosy atmosphere to have dinner. The wafting aromas from the open kitchen make customers feel at home.

Mission
To maintain a profitable operation that will continue our traditional of quality dining at a reasonable cost in a comfortable atmosphere with exceptional service.

Vision
Carpe diem sells only appetizing and exceptional food and drinks that meets the highest standards of quality, freshness and seasonality.

Objectives * To promote and expand Carpe Diem concept as a unique destination restaurant * To expand the market in Metro Manila and in neighbouring suburbs to increase our customer base * To accomplish our social responsibilities and environmental profit – having a business without making any conflicts to others

B. Business Hours
Carpe Diem is open daily. Monday – Friday: 11am till 11pm and Saturday - Sunday: 9am – 12am.

C. Location
The site is located in the Manila Bay Reclamation are CBP II B&C Island of Boulevard 2000, part of Paranaque city. This strategic location offers an ideal opportunity for internationally positioned high-end restaurant in a growing economy.

D. Logo with Description

E. Organizational Chart

F. Job Description and Job Specifications
Restaurant Manager
The manager has the important job of making sure that the restaurant runs perfectly when there are customers and that is receives a good turn-over of people. He will oversee the kitchen staff and liaise with the head chef. He will also check on the other restaurant jobs including the floor, bar and front of house. The manager is in charge of the entire restaurant and will cover everything including the finances and ordering or products for the owners.
No cooking skills are required as such, but he should be able to perform basic tasks in the kitchen to help the head chef if needed, the grillers, the bar and front of house.

Executive Chef
The master chef runs the kitchen and can also be called the kitchen or chef manager, and head restaurant cook. You will be in charge of the kitchen including expenses, waste removal, the other chefs, assistant, and food preparation workers. You will also train any new kitchen staff and chef and report directly to the operations manager.

Sous Chef
The Sous chef or the chef de partie is the second in command and will take over the running of the kitchen if the head chef is not there. The sous chef will be responsible for making the majority of the main courses for the settings, and will help to be responsinle for the cleanliness of the head chef’s station and must make all of th courses that the head chef makes.

Kitchen Helper
Sweeps and mops floors. Wash the worktables, walls, refrigerators, and meat blocks. Segregates and removes trash and garbage and places it in designated containers. Steam cleans or hoses-out garbage cans. Sorts bottles, and breaks disposable ones in bottle-crushing machine. Wash pots, pans, and trays by hand. Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine. Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand cloth. Holds inverted glasses over revolving brushes to clean inside surfaces. Transfer the supplies and equipment between storage and work areas by hand or by use of hand truck. Set up the banquet tables. Washes and peels vegetables, using knife or peeling machine. Pick up the delivered supplies and food.

Host
Schedules shifts and assigns stations; holds daily meetings with staff; controls flows of seating; greets, seats, and provides menus to guest.

Head Waiter
Supervises and coordinates dining room employees for section of the dining room; may greet and seats the guest; may serve guest.

Waiter/waitresses
Waiter and waitresses responsibilities are performing all the activities to the dining area and serving the customer according to their wants with good customer relation.

Steward

Bartender
Prepare and serve drinks ordered by ours guest and co workers as quickly as possible.

Wine steward
The main responsibility of wine stewards is to establish what the customers want to drink and serve them accordingly. It is important that all drinks are served in correct manner. They are responsible for selecting, obtaining, storing, controlling and replenishing the stock of wines.

Cashier
As a customer service professional, the cashier asks the patron if meal was acceptable was acceptable and assists with any last minute service issues. The cashier at a restaurant takes he bill from a customer, rings it up on the cash register and accepts payment. She process credit cards, takes cash and make changes. Cashier are responsible for the money in the cash register and must account for it at he end of their shift. Basic math is important in this job to make correct change.

Job Specification 1. Restaurant Manager * HRM/ Business Administration Graduate * Has 3-4 years working experience in restaurant * Willing to work under pressure * Has management and leadership skills * Good communication skills * Ability to maintain good labor relations * Working hours 40-48 hours per week 2. Executive Chef * HRM Graduate * Has a background in culinary arts * Has a strong Leadership and Organizational skills * Has a creativity and commitment to continuous learning

3. Sous Chef 4. Kitchen Helper 5. Head Waiter 6. Steward 7. Bartender * Cruise ship experience preferred * Previous bartending experience is a must * Fluent in English, both verbal and written. A second language is preferred * Extensive knowledge of varying brands and quality of liquors * Ability to read, interpret and demonstrate the preparation of drink recipe

8. Wine Steward 9. Host and Cashier * Any college graduate * Has a background in financing * Trustworthy * Computer Literate * Must have possess good interpersonal skills and has a good customer relation