Colegio de San Juan de Letran

Intramuros, Manila

COLLEGE OF BUSINESS ADMINISTRATION AND ACCOUNTANCY

PRESENT THIS PROJECT:

HUMAN RESOURCE PLANNING

SUBMITTED BY:

Salazar, Louise Richard DC.

 I. Company Name: Empa-taco pa?
II. Vision and Mission:
 Vision:
Our vision is to build a restaurant that is a destination for both locals and visitors alike. We
believe that through our commitment to excellence, we can create a restaurant that is renowned
for its excellent food, quality service, and positive atmosphere. We strive to create an atmosphere
that is welcoming and inviting to all of our guests and that reflects the unique cultures of Mexico
and the Philippines.
 Mission:
The mission of our Filipino and Mexican restaurant is to provide a unique and memorable
culinary experience to our customers. We strive to provide our guests with delicious and
authentic dishes, made with fresh and high-quality ingredients, while also ensuring that they
have a great time in our restaurant.

 Values:
 Integrity: A restaurant business should always be honest and transparent with its
customers and its staff. This means that all information and services given should be
accurate, consistent, and of the highest quality.
 Innovation: A restaurant business should strive to stay ahead of the competition by being
creative and introducing fresh ideas and concepts. This could involve introducing new
dishes, changing up the menu, or even offering a new type of dining experience.
 Quality Service: A restaurant business should provide impeccable service to its
customers. This means that staff should be friendly and knowledgeable and that the food
should be served quickly and to a high standard.
 Efficiency: A restaurant business should be able to deliver its services quickly and
efficiently. This means that staff should be well-trained and organized and that processes
should be streamlined.
 Loyalty: A restaurant business should foster loyalty amongst its customers. This can be
done by ensuring that customers are well-looked after, that their needs are met, and that
their feedback is taken seriously.

III.
Company Objectives:
 Increase staff productivity and efficiency.
 Reduce labor costs while maintaining quality.
  Recruit and retain top talent.
 Improve employee engagement and satisfaction.
 Create an environment of trust and respect.
 Implement effective training and development programs.
 Use data-driven decision-making to optimize workforce performance

IV. MANPOWER INVENTORY

Merlin Sales Chef

JP Miranda Assistant Chef
Micaela Sta. Maria Cashier
Raphael Gonzaga Crew
Denise Valera Crew
CJ Marcelo Manager

 Job Description: Crew

 Greet customers and take orders in a friendly and helpful manner.
 Maintain a clean and organized restaurant space.
 Ensure customers are receiving a high-quality dining experience.
 Handle customer complaints and provide appropriate solutions.
 Monitor stock levels and order items as needed.
 Train new staff members on the correct procedures and processes.
 Assist the kitchen staff with food preparation and presentation.
 Ensure safety and sanitation regulations are followed.
 Handle cash transactions accurately and efficiently.

 Required Skills/Abilities: Crew

 Excellent customer service skills.
 Ability to work well under pressure.
 Knowledge of food safety and sanitation regulations.
 Ability to multi-task and work as part of a team.
 Good organizational and problem-solving skills.
 Strong communication and interpersonal skills.
 Flexibility to work different shifts.
 Attention to detail.
 Job Description: Chef
 Prepare and cook meals for customers in restaurants and other food
establishments.
 Plan menus, estimate food and labor costs, and order food supplies.
 Maintain kitchen operations, including organizing supplies, keeping records,
and maintaining cleanliness.
 Inspect kitchen and food service areas to ensure compliance with safety and
sanitation regulations.
 Monitor food preparation methods, portion sizes, and garnishing and
presentation to ensure that food is prepared in accordance with restaurant
standards.

 Required Skills/Abilities: Chef

 Ability to work under pressure and handle multiple tasks.
 Knowledge of kitchen safety and sanitation guidelines.
 Good organizational and communication skills.
 Knowledge of food preparation techniques, ingredients, and equipment.
 Ability to follow recipes and prepare food according to specifications.
 Ability to work as part of a team and collaborate effectively with others

 Job Description: Assistant Chef

 Assist head chef in food preparation and management of kitchen operations
 Ensure all food is prepared to the highest standard
 Assist in menu planning and cost control
 Maintain food inventory and order supplies as needed
 Ensure kitchen is clean and sanitized according to health and safety regulations

 Required Skills/Abilities: Assistant Chef

• Knowledge of food safety and sanitation
• Ability to multitask and work in a fast-paced environment
• Excellent organizational and communication skills
• Ability to work under pressure and maintain a high level of accuracy
• Ability to work as part of a team and independently
• Physical strength and stamina to stand for long periods of time
• Knowledge of various kitchen equipment and cooking techniques.
 Job Description: Manager
 Plan and execute strategies to maximize profits and efficiency
 Manage budget and finances
 Develop and implement training and development programs for staff
 Monitor and evaluate employee performance
 Ensure compliance with health and safety regulations
 Oversee the day-to-day operations of the restaurant

 Required Skills and Abilities: Manager

 Strong knowledge of restaurant operations and management
 Excellent organizational and time management skills
 Ability to work in a fast-paced environment
 Ability to multitask and prioritize
 Strong communication and interpersonal skills
 Knowledge of relevant laws and regulations
 Computer literacy (Microsoft Office)
 Experience with budgeting and financial

 Job Description: Cashier

 Greet customers and take orders accurately
 Handle cash, credit, and debit transactions
 Balance the cash drawer and make daily deposits
 Count money in the cash register
 Issue receipts, refunds, and change
 Provide excellent customer service

 Required Skills/Abilities: Cashier

 Excellent communication and interpersonal skills
 Ability to work in a fast-paced environment
 Attention to detail
 Ability to remain calm under pressure
 Ability to work with minimal supervision
 Knowledge of basic math and accounting principles
  Knowledge of POS systems and credit card processing

V. Determine Human Resource Needs.

 Were enough people hired?

 Yes, there are enough employees hired. There are two crews who will do the bussing, one
cashier who will receive money, two chefs who will do the cooking, and one manager
who will supervise the restaurant.

 Did you have to scramble to hire people at the last minute?

 No, it is important to plan ahead for who we need to hire and what skills the company
needs. Understanding the company’s needs in terms of manpower, we need to assess first
where we are lacking. A clear idea at the start will ensure any new hires reflect your
proactive and considered approach.

 What are the skills your current employees possess?

 In general, the skills that my employees have are teamwork and being knowledgeable in
their own field. These two sets of skills will lighten the work load of each employee
because of the sync act that they are doing.

 What skills do your employees need to gain to keep up with technology?

 My employees need to gain skills in digital conferencing and word processing. In digital
conferencing, my employees need to know how to use the TV monitor, HDMI cables,
and laptop for them to be able to utilize the provided gadgets. In word processing, my
employees need to know how to use Microsoft Word or Google Docs, which are essential
for creating neat and organized documents.

 Who is retiring soon? Do you have someone to replace them?

 No one is retiring soon, as the business is only recruiting people ranging in age from 22
to 30 years old. Currently no one is a candidate for replacement because every employee
is doing their job properly.
  What are the sales forecasts? How might this affect your hiring?

(Sale Forecast by months)

 Sales forecasts can have a significant impact on hiring decisions. If a business is

forecasting an increase in sales, they may need to hire additional staff to meet the
demand. On the other hand, if sales are expected to decrease, the business may need to
reduce its workforce to cut costs.
 VI. Determine Compensation

Salary Slip for the Month of April

Employee ID: ETP5422 Total Working Days 28

Name: Cj Marcelo LOP Days 0
Designation: Manager Paid Days 30
Date of Joining: 12/21/2021
Basic Salary: 11,500 Deduction:
Net Salary Amount: 10,100 SSS: 300
Pagibig 200
Philhealth 400
Total Deduction: 900

Employee ID: ETP5423 Total Working Days 28

Name: Micaela Sta. Maria LOP Days 0
Designation: Cashier Paid Days 30
Date of Joining: 11/23/2021
Basic Salary: 10,500 Deduction:
Net Salary Amount: 9,600 SSS: 300
Pagibig 200
Philhealth 400
Total Deduction: 900

Employee ID: ETP5424 Total Working Days 28

Name: Merlin Sales LOP Days 0
Designation: Chef Paid Days 30
Date of Joining: 12/12/2021
Basic Salary: 11,000 Deduction:
Net Salary Amount: 10,100 SSS: 300
Pagibig 200
Philhealth 400
Total Deduction: 900
 Employee ID: ETP5425 Total Working Days 28
Name: JP Miranda LOP Days 0
Designation: Assistant Chef Paid Days 30
Date of Joining: 12/01/2021
Basic Salary: 10,500 Deduction:
Net Salary Amount: 9,600 SSS: 300
Pagibig 200
Philhealth 400
Total Deduction: 900

Employee ID: ETP546 Total Working Days 28

Name: Raphael Gonzaga LOP Days 0
Designation: Crew Paid Days 30
Date of Joining: 11/09/2021
Basic Salary: 10,000 Deduction:
Net Salary Amount: 9,100 SSS: 300
Pagibig 200
Philhealth 400
Total Deduction: 900

Employee ID: ETP5427 Total Working Days 28

Name: Denise Valera LOP Days 0
Designation: Crew Paid Days 30
Date of Joining: 11/11/2021
Basic Salary: 10,000 Deduction:
Net Salary Amount: 9,100 SSS: 300
Pagibig 200
Philhealth 400
Total Deduction: 900
 VII. Human Resource Planning

I. Company Culture

As a Filipino – Mexican restaurant we should prioritize creating a fun and lively atmosphere for
both customers and employees. This can include promoting teamwork, positivity, and a sense of
community. Filipino – Mexican restaurant should also have an emphasis on providing high-
quality food and exceptional customer service. Encouraging creativity and innovation in menu
development and allowing employees to showcase their unique culinary skills can also contribute
to a positive company culture.

II. Skills needed for the Job

Employees at a Empa-Taco pa? restaurant must have a variety of skills in order to provide
excellent customer service and operate efficiently. These abilities include food preparation and
safety knowledge, skills in customer service, multitasking abilities, money management abilities,
and the ability to work in an atmosphere that is hectic. Employees should also have good
communication skills in order to work well with their team and provide excellent customer
service. Employees can benefit from training to help them develop these skills and provide the
best service could be.

III. Human Relations Skills

Employees at a Empa-Taco pa? restaurant must have a variety of skills in order to provide
excellent customer service and operate efficiently. These abilities include culinary preparation
and safety knowledge, skills in customer service, multitasking abilities, money management
abilities, and the ability to work in an atmosphere that is hectic. Employees should also have
good communication skills in order to work well with colleagues and provide outstanding
customer service. Employees can benefit from training to help them develop these skills and
provide the best service possible.
VIII. Performance Appraisal
Name: Denise Valera
Job Title: Crew
Appraisal Period: January 3 to November 30

 Key Performance Areas:

 Customer Service

 Teamwork and Collaboration

 Punctuality

 Professional Development

Rating Scale:

1 – Excellent
2 - Good
3 - Need Improvement
4 – Bad
5 – Poor

Performance Appraisal Results:

Customer Service: Rating 5

Denise Valera excels at creating a positive customer experience. Keeps calm when
speaking with angry customers.

Teamwork and Collaboration: Rating 3.5

Has proven themselves to be a team player. Willing to offer advice and help to teammates
at any time. Is considerate of others’ feelings and needs. Hence, she does not treat the
workplace as a team environment.

Punctuality: Rating 4
Denise Valera has good attendance and is on time for everything.

Professional Development: Rating 4

Denise Valera adapts to new situations and challenges easily. Hence, unwilling to admit
when she is wrong.
Name: CJ Marcelo
Job Title: Manager
Appraisal Period: January 5 to December 20

 Key Performance Areas:

 Communication Skills

 Problem Solving

 Work Ethics

 Flexibility

Rating Scale:

1 – Excellent
2 - Good
3 - Need Improvement
4 – Bad
5 – Poor

Performance Appraisal Results:

Communication Skills: Rating 5

Effectively communicates with coworkers and managers. Responds to
emails/messages/requests in a timely manner. Communicates his/her weekly progress to
improve transparency.

Problem Solving: Rating 5

Approaches new challenges with a positive attitude and a plan. Utilises all members of
the team to solve problems. Excels at finding innovative solutions to hard problems.

Work Ethics: Rating 4

Fosters an environment with high ethical standards for all team members. Consistently
does the right thing even when it’s difficult. Hence, often stretches the truth when
speaking with other employees.

Flexibility: Rating 5
Adapts to new situations and challenges easily. Willing to change style of working for the
benefit of the greater team. Capable of handling a range of assignments at once.
Name: Raphael Gonzaga
Job Title: Crew
Appraisal Period: January 3 to November 30

 Key Performance Areas:

 Attitude

 Teamwork

 Attendance

 Time Management

Rating Scale:

1 – Excellent
2 - Good
3 - Need Improvement
4 – Bad
5 – Poor

Performance Appraisal Results:

Attitude: Rating 4
Helps to lighten the mood during stressful times. Needs to better control poor attitude.

Teamwork: Rating 5
Has proven themselves to be a team player. Willing to offer advice and help to teammates
at any time. Is considerate of others’ feelings and needs.

Attendance: Rating 5
Always on time or early for meetings. Starts each day on time and ready to work. Sticks
to the schedule whenever possible.

Time Management: Rating 5

Uses time effectively to complete projects. Consistently meets all deadlines. Respects
his/her coworkers’ time.
Name: Micaela Sta. Maria
Job Title: Cashier
Appraisal Period: January 3 to November 30

 Key Performance Areas:

 Communication Skills

 Customer Experience

 Attitude

 Time Management

Rating Scale:

1 – Excellent
2 - Good
3 - Need Improvement
4 – Bad
5 – Poor

Performance Appraisal Results:

Communication Skills: Rating 5

Effectively communicates with coworkers and managers. Responds to
emails/messages/requests in a timely manner. Communicates his/her weekly progress to
improve transparency.

Customer Experience: Rating 5

Excels at creating a positive customer experience. Keeps calm when speaking with angry
customers. High customer satisfaction rating.

Attitude: Rating 4
Positive attitude improves the motivation of everyone on his/her team. Switches too
easily from a positive to a negative attitude.

Time Management: Rating 3

Consistently meets all deadlines. Tends to exceed allotted time during meetings and
presentations.
Name: Merlin Sales
Job Title: Chef
Appraisal Period: January 10 to November 5

 Key Performance Areas:

 Leadership

 Problem Solving

 Creativity and Innovation

 Flexibility

Rating Scale:

1 – Excellent
2 - Good
3 - Need Improvement
4 – Bad
5 – Poor

Performance Appraisal Results:

Leadership: Rating 5
Understands strengths and weaknesses of his/her team. Keeps team engaged and working
toward mutual goals. Provides a great example for others to follow.

Problem Solving: Rating 5

Approaches new challenges with a positive attitude and a plan. Utilises all members of
the team to solve problems. Excels at finding innovative solutions to hard problems.

Creativity and Innovation: Rating 5

Consistently finds innovative ways to tackle challenges. Inspires other team members to
think creatively. Uses his/her creativity to improve every deliverable.

Flexibility: Rating 5
Adapts to new situations and challenges easily. Willing to change style of working for the
benefit of the greater team. Capable of handling a range of assignments at once.
Name: JP Miranda
Job Title: Assistant Chef
Appraisal Period: January 17 to December 10

 Key Performance Areas:

 Work Ethics

 Productivity

 Teamwork

 Flexibility

Rating Scale:

1 – Excellent
2 - Good
3 - Need Improvement
4 – Bad
5 – Poor

Performance Appraisal Results:

Work Ethics: Rating 4

Consistently does the right thing even when it’s difficult. Ensures all deliverables are
aligned with company values and guidelines.

Productivity: Rating 5
Exceeded expectations on goals during [time period]. Consistent top performer on the
team. Develops effective strategies to deliver positive results.

Teamwork: Rating 2
Does not treat the workplace as a team environment. Coworkers are hesitant to ask
him/her for help or advice.

Flexibility: Rating 2
Does not excel at projects requiring flexibility. Unwilling to admit when he/she is wrong.
Resistant to unknown processes or trying new techniques.