Divide the jobs and duties into two distinct entitiies. Front house and back house. Front house will be the customer facing people, working the counter, waiting on tables. The back house will be your production, making food and filling orders.
Your CEO / owner / manager will work the cash register, manage the ordering of supplies. They will be supported by a manager overseeing the workflow and interaction between front and back and doing customer service. And a back office consisting of a bookkeeper doing A/P A/R. All checks and deposits must be signed off on by the CEO.
Sounds like lot of people.. I don't know how big your snack bar is.
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