A. ORGANISATION STRUCTURE OF SARI RATU GROUP:

Top management of this group is held by the Director (Owner). A General Manager is responsible for daily company operation, and he directly to the Director.

Operation Structure of Sari Ratu Group:

• General Manager
• Area Manager
• Unit Manager (Branch)

In order to support the company operation, a management team is established consisting the following department:

• Personnel Affairs (Recruitment, Training, Discipline, etc)
• Finance
• Accounting
• Data Processing
• Administration
• Public Relation
• Warehouse
• Purchasing
• Transportation
• Maintenance

Outlet / Branch Organization Structure:

• Unit Manager
• Unit Assistant Manager
• Cashier
• Food Counter
• Waiter / Waitress
• Cleaning Service
• Pantry Cook
• Beverage
• Dish Washer

B. JOB FUNCTION & RESPONSIBILITIES OF THE SARI RATU GROUP

OWNER & GENERAL MANAGER

• Determines all branches performance and sales target
• Decides on new branches or new business integration
• Determines every quarter's results and profit sharing system
• Allocates finance and founding to future plants for expansion

RESTAURANT UNIT MANAGER

• In charge of total operation in each outlet
• Supervise and manage all staff to achieve high performances and reach the sales target
• Resolve all customer complaints and receive suggestions for improvement
• Re-ordering of second or third round for the subsequent servings

PERSONEL & GENERAL AFFAIRS MANAGER

• Interview, recruit, train, and hire staff for all units
• Determine and appraise all staff performance
• Motivate and reprimand all staff on issues of discipline, cleanness, punctuality and others
• Organize staff functions and gatherings to promote esprit de corp

FINANCE & ADMINISTRATION MANAGER

• Implement and plan all financial matters for top management in their expansion program
• Determine the sales data and collect all data on the group's daily performance
• Determine the operating cost of the group
• Determine the price structure of all items sold by the group
• Determine the profit and profit sharing scheme for the quarter and redistribute to all staff

INTERNATIONAL FRANCHISE & OPERATIONAL GROUP

• Seek out and research potential franchise and in various countries
• Negotiate all franchise terms & condition
• Trouble shoots all operational and general matters
• Advise the top management after feedback from staff to improve the business and implement new business strategy

CENTRAL KITCHEN OPERATION

• Receive all orders from unit & processing for next days cooking
• Planning for inventory & purchasing of raw material requirement
• Receiving of goods and checking of quality of merchandise sent
• Execute and cook the days order including second or third order session
• Sent to respective units