Master Corporate Policy and General Management Template

General Management Manual Outline 

1. Address Book
2. Back of the House
3. Front of the House 
4. Financials
5. Planning the Business 
6. Planning the Business Divisions

1. Address Book

1. Business and Purveyors
2. Clients
3. Human Resources

2. Back of the House

 Food Costs and Controls

1. Daily Menu Item Food Loss Cost Report
2. Food Cost Introduction and Theory 
3. Food Cost Matrix – Master
4. Standardized Recipe Costing Template 
5. Weekly Food Cost Percentage Sheet 
6. Weekly Par/Prep – Original
7. Weekly Par/Prep List

Individual Station Outline

1. Kitchen Station Closing Checklist
2. Kitchen Station Opening Checklist 
3. Plating Format for Station Manual
4. Standardized Recipe Costing Template
5. Station Manual Procedures
6. Station Outlay and Product Specs Map 
7. Written Recipe Template
8. Individual Station Manual Master

Inventory Controls

1. Capital Equipment List
2. Daily Invoice Receiving Report
3. Kitchen Inventory Introduction and Theory 
4. Purchasing and Purveyors 
5. Requisition Form and Inventory Template
6. Storage and Rotation 
7. Weekly Food Inventory Workbook
8. Weekly Invoice Receiving and Requisition Report

Kitchen Management Operations Master 

1. Count and Waste Report 
2. Entering Invoice Data 
3. Job Description Template
4. Food Sales Mix History Report 
5. Kitchen Bid and Order Forms - Master
6. Kitchen Day Report Workbook
7. Kitchen Management Priorities 
8. Kitchen Management Structures 
9. Kitchen Operations and Controls Master 
10. Kitchen Productivity Report
11. Schedule with Payroll Master
12. Kitchen Day Report Outline
13. Unit Line Check Workbook

Labor Control

1. Kitchen Daily Labor Cost Report - Actual 
2. Kitchen Daily Labor Cost Report - Projections 
3. Kitchen Labor Control Introduction and Theory 
4. Kitchen Labor Pro Forma Actual – Weekly
5. Kitchen Payroll Summary Report Q1 
6. Kitchen Schedule and Payroll Master
7. Payroll Cost Summary Register Monthly
8. Standard Kitchen Labor Pro forma Outline

 3. Front of the House 

Bar Inventory

1. Bar Inventory List and Workbook
2. Daily Bar Par Requisition Sheets
3. Quarterly Bar Inventory
4. Standardized Recipe Costing Template – Bar
5. Weekly Bar Inventory Worksheet
6. Weekly Bar Supplies Inventory         

Bar Management Controls

1. Daily Sales Report and Sales Mix History
2. Bar Operations and Controls
3. Bar Payroll Summary Report
4. Bar Schedule Template
5. Daily Bar Labor Report – Payroll Actual
6. Management Training for Alcoholic Beverages 
7. NH House Policy and Guidelines
8. Payroll Cost Summary Register - Monthly
9. Standardized Recipe Costing Template – Bar
10. Wine Selection Template – See Inventory

Floor Management Controls

1. Advanced Techniques in Sales and Service
2. Basic Wine and Spirits Service Techniques
3. Conflict Management and AD Resolution Outline
4. Floor Labor Report – Payroll Projections     
5. loor Labor Report – Payroll Actual
6. Floor Management Priorities
7. Floor Operations and Controls
8. Floor Payroll Summary Report
9. Floor Service Outline
10. Front of the House Schedule
11. Individual Server Sales Report - Monthly
12. Individual Server Sales Report - Daily 
13. Managers Day Report (MDR) by Department
14. Payroll Cost Summary Register - Monthly

4. Financials                                                   

Financial Training

1. Accounting Systems and Subsystems
2. Administrative Day Report
3. Daily Administrative Report Controls
4. Daily Sales Report
5. Determining Cost to Sales
6. Entering Invoice Data
7. Financial Accounting Templates – Main Statements
8. Financial Accounting Templates – Journals
9. Financial Accounting Templates – Ledgers
10. Food Cost Introduction and Theory
11. Introduction to Financials Master
12. Inventory Introduction and Theory
13. Labor Controls and Payroll Analysis Introduction and Theory

Financial Accounting

Financial Statements

1. Balance Sheet – Low
2. Balance Sheet - Actual
3. Chart of accounts
4. Combined Revenue and Expenses
5. Cost of Sales to Statement of Income Quarterly
6. Source and Use of Funds 
7. Statement of Cash Flow
8. Statement of Income - Profit or Loss Template
9. Statement of Income - Profit or Loss Y1
10. Statement of Retained Earnings

Financial Subsystems

1. Accounts Receivable 
2. Accounts Payables
3. Capital Equipment List
4. Cash Payments Journal
5. Cash Receipts Journal
6. Expense Disbursement
7. Fixed Asset Journal
8. General Journal
9. General Ledger
10. Payroll Summary Journal 
11. Purchase Journal
12. Sales Journal

Managerial and Analytical Accounting

1. Budget Deviation Analysis 
2. Income Statement 
3. NRA Statistics 
4. Cash Flow Statement

Capital or Miscellaneous Costs Benefits Analysis

1. Capital or Miscellaneous Cost Benefit Analysis 

Determining Costs to Sales

1. Bar Sales Mix History Report
2. Break Even Analysis Workbook
3. Budgeted Weekly Food Inventory Workbook 
4. Combined Revenue and Expense Master
5. Cost of Sales to Income Master
6. Count and Waste Report
7. Daily Invoice Receiving and Requisition Report
8. Food Cost Matrix Master
9. Food Sales Mix History Report
10. Statement of Income
11. Weekly Bar Supplies Inventory Workbook
12. Weekly Food Inventory Workbook
13. Weekly Invoice Receiving and Requisition Report

Food Procurement and Production Analysis

1. Count and Waste Report
2. Daily Menu Item Food Loss Cost Report
3. Food Cost Matrix Master 
4. Food Procurement and Production Analysis
5. Food Sales Mix History Report
6. Weekly Food Cost Percentage Report

Labor Analysis Costing and Scheduling

1. Combined Labor Report Budget vs. Actual / Department
2. Combined Labor Report Budget vs Actual Template
3. Daily Labor Report – Actual
4. Daily Labor Report - Projections
5. General Hourly Labor Pro forma
6. Individual Server Productivity Reports
7. Kitchen Individual Productivity Reports 
8. Labor Pro Form and Actual G&L Sales
9. Labor Productivity Analysis Reports
10. Labor Schedule Master
11. Master Schedule Template
12. Payroll Cost Summary Register Monthly 
13. Schedule Restaurant
14. Weekly Labor Productivity Reports

Pre-Opening Menu Analysis

1. Daily Menu Item Loss Cost Report
2. Pre-Opening Menu Analysis

Sales Analysis and Forecasting

1. Daily Sales Reports
2. Administrative Day Report (ADR)
3. Bar Sales Mix History Reports
4. Café Evan Michael Projected Restaurant Seat Turns
5. Cash Budget Quarter 1
6. Cash Flow Projections at Open
7. Combined Revenue and Expense Master
8. Combined Sales Budget vs. Actual All Categories
9. Food Sales Mix History Report
10. Weekly Managers Day Report Cost to Sales Data
11. MDR by Department
12. Weekly Sales Analysis Projected vs. Actual

5. Planning the Business

Employee – Employee Relations

1. Core Employee Values                                        
2. Corporate Philosophy                        
3. Customer Initiatives                           
4. Employee Manual Handbook                  
5. Mission Statement                              
6. Owners Expectations                          

Food Safety and Sanitation

1. Chemical Release Data Template
2. Designing a Sanitary Facility
3. Food Contamination and the Microbial Environment
4. Food Safety and Sanitation Master
5. Foodborne Incident and Documentation Form
6. Government Oversight and Regulations
7. Personal Hygiene
8. Proper Cleaning and Sanitizing
9. The Managers Role

Introduction to the Client – Start Here

1. Business Formation Outline
2. Introduction to the Client – Start Here
3. General Management Manual Guideline
4. Business Plan
5. Product Index and Description

Legal Criteria

1. Crisis Management
2. Legal criteria for Management 

Marketing Plan

1. Investment Letter Template
2. Marketing Plan and Product Expansion Analysis
3. Marketing Plan and Overview Template
4. One Page Proposal
5. Restaurant Marketing Plan

Training Strategies

1. Incentive Programs
2. Job Description Template
3. Performance Review Template
4. Training Procedural Outline
5. Training Strategies

6. Planning the Business Divisions

Catering Division

            Catered Event Workbook

1. Event Catering Notes
2. Catering Function Order Form
3. Catering Event Financial Workbook
4. Catering Contract
5. Hosting Sales Order Example 

Financials

1. Revenue Analysis

• Catering Event Financial Workbook
• Client Account Activity
• Combine Revenue and Expense
• Combine Revenue and Expense - Catering

1. Sales Report

• DSR and Sales Report
• Monthly Sales Report Y1
• Quarterly Salee Report Quarterly Y1
• Weeks 1 through 4 Sales Budget vs. Actual

Introduction to Catering

1. Catering Marketing Plan
2. General Operations
3. Introduction to Catering

Labor

1. Daily Labor Report – Payroll Actual

Production

1. Hors’ Ideas
2. The Food and Beverage Menu
3. Weekly Par – Prep List Original

             HMR and FGF’s Division

Financials

1. Revenue Analysis
2. Sales Report

Introduction

1. HMR and FGF Marketing Plan
2. Introduction to HMR and FGF                      

Labor

1. Daily Labor Report – Payroll Actual
2. HMR and FGF Payroll Spreadsheet and Schedule

Production

1. FGF Retail Index
2. MHR and FGF Food Profit Analysis
3. HMR Retail Index
4. Paper Portion Controls
5. Weekly Par - Prep List Original

              Online Division

Financials

1. Revenue Analysis
2. Sales Report

Introduction

1. Introduction
2. The Online Marketing Introduction and Plan
3. The Website Storefront Design
4. Website Content

Labor

1. Daily Labor Report – Payroll Actual
2. Projected Online Payroll at Open

Production

           Restaurant Division

Financials 

1. Revenue Analysis
2. Sales Report

Introduction

1. Business Formation Outline
2. Introduction to Restaurants
3. Restaurant Marking Plan

Labor

1. Daily Labor Report – Payroll Actual
2. Master Schedule Template
3. Payroll Cost Summary Register

Production

1. Food Cost Matrix
2. MDR by Department
3. Projected Restaurant Seat Turns
4. Standardized Recipe Costing
5. Weekly Par – Prep List

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