Hrm in the Journal of Ojt

In: Business and Management

Submitted By paulene
Words 399
Pages 2
VIKINGS LUXURY BUFFET RESTAURANT VISION

To be the country’s leader in Buffet dining place category and be rated worldwide as a five star restaurant by consistently providing perfectly prepared dishes of international cuisine from the freshest and highest-quality ingredients, with live-action-cooking, excellent service and luxurious hotel-type ambience that sums up to an extraordinary dining experience.

MISSION

* To be the top Buffet Restaurant and be among the top ten restaurant brands in the country. * To redefine the concept of Buffet with lavish feast, live-action-cooking that lets diners create their own dishes. * To let the diners experience delicately prepared food from the freshest and highest quality ingredients. * To provide stylish and luxurious ambience and world class service to customers. * To offer an option, to frequent hotel diners and the rest of the community, a hotel-type and sumptuous but value for money and kid friendly buffet in a restaurant set up. * To employ the best Chefs and Hospitality professionals in the business and endow them with a good working environment, opportunity for growth, and above industry standard benefits and compensation.

ORGANIZATIONAL STRUCTURE (VIKINGS F & B DINING SERVICE)

Managing Director

Corporate Service Manager
Asst. Managing Director

F & B Manager

Dining Managers

Dining Supervisors

Receptionists
Bartenders
Waiter & Waitress

Buffet Man (F&B Runner)

Utility

Busser / Bussboy

Mr. Jackson Go - Managing Director
Ms. Edna Wang – Assistant Managing Director

FOH MANAGEMENT TEAM

Ms. Carolina Divina Villanueva – Corporate Service Manager
Ms. Daisy Hibaler- Senior Dining Manager
Mr. Alex Liu- Senior Dining Manager
Mr. Zandro Pediangco – Senior Dining Manager
Ms. Raymie Nonnette Ben-Marte – Senior Dining/Reservations…...

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