The Watertower Cafe

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Cafe Bistro Coffeehouse Business Plan

Management Summary

The Watertower is owned by a limited liability corporation including David N. Patton IV and the Historic District Development Corporation. Mr. Patton will also operate as general manager/managing partner. Crucial employees include an additional manager who will assist in maintaining and reviewing operations of the restaurant and the entertainment venue/bar, and a chef who will manage kitchen operations.

Additionally, an assistant manager/senior server and a sous-chef/line cook will perform secondary management functions.

Part-time personnel will be hired to handle bartending, serving, and dishwashing functions.

6.1 Organizational Structure

The Watertower is owned by David N. Patton IV (80%) and the Historic District Development Corporation (20%). Mr. Patton who will also operate as general manager/managing partner.

An additional manager (to be hired) will assist in maintaining and reviewing operations of the restaurant and the entertainment venue/bar.

A chef (to be hired) will manage kitchen operations and be crucial to maintaining food inventory stability and assistance in menu development.

An assistant manager/senior server (to be hired) who will be a salaried employee, will provide regular table service as well as assistance to the manager and the general manager.

A sous-chef/line cook (to be hired) will perform secondary management functions in the kitchen as well as provide assistance to the chef in main kitchen/cooking functions.

Part-time personnel will be hired to handle bartending, serving, and dishwashing functions.

The marketing, and accounting function will be handled by independent contractors/consultants.

6.2 Personnel Plan

The personnel plan calls for hiring 5 full-time salaried employees at start-up. Part time barristas/bartenders will have to be hired to manage approximately 135 hours of operation per week, servers/waiters will have to be hired for approximately 203 hours of operation per week, and dishwashers will have to be hired to handle approximately 62 hours of operation per week.

Any additional hires will be part time and devoted to the expansion of any catering function, as well as increased capacity/operation of a private party function.

Employee salaries are as follows:

PositionSalary
Owner/General Manager $39,900
Chef $30,000
Manager$28,000
Sous-chef/Line Cook $23,000
Assistant Mgr/Senior Server $14,560 + Tips
Barristas/Bartenders $7/Hour
Servers$3/Hour + Tips
Dishwashers/Bussers$6/Hour

Personnel Plan
Year 1 Year 2 Year 3
Owner/Manager $39,996 $39,996 $39,996
Employees $282,012 $282,012 $282,012
Total People 21 21 21
Total Payroll $322,008 $322,008 $322,008

6.3 Management Team

David N. Patton IV - Owner and General Manager: Mr. Patton worked for 6 years as the Dean of Students for Emory University School of Law. While working at Emory, he was responsible for special event planning and catering, particularly related to student centered events. Mr. Patton is the Chairman of the Board of Directors of the Historic District Development Corporation, an organization devoted to the redevelopment of the properties and neighborhood surrounding Atlanta's Martin Luther King National Historic Site and Preservation District. He is also a member of the Advisory Board for the Atlanta Executive Network, a 1,000+ member business organization in Atlanta, and the past Chairman of the Board of Directors for Fulton County Court Appointed Special Advocates. Prior to his position at Emory, Mr. Patton worked as an attorney for a Cincinnati, Ohio-based law where he specialized in litigation and small business development. Mr. Patton received his law degree from the University of Georgia in 1991 and his undergraduate degree from Emory University in 1988. Mr. Patton put himself through college working in a casual dining establishment in the Virginia Highland neighborhood in the late 1980s.

The following potential managers are under consideration for employment

Nicolas Godebert - Chef: Mr. Godebert is currently the Executive Chef of the Chanteclair Restaurant, St. Martin, F.W.I. He has been in this position since 1997. Prior to this appointment, he was the sous-chef at Dessirier Restaurant, Paris, France and the sous-chef for the Raphael Hotel Restaurant, Paris, France. He received his apprenticeship and cooking school certificate from the Sous l'Olivier Restaurant and the Ecole de Paris des Metiers de la Table in 1993, respectively.

Cristina Brito - Manager: Ms. Brito, currently a food and beverage supervisor for the Westin Atlanta North hotel, received her start in the hotel and restaurant business in Recife-PE/ Brazil. At the Mar Hotel, she was responsible for the sales and marketing of a five-star establishment. She maintained extensive contact with corporate clients, thus requiring her to speak English, French, Italian, and Portuguese fluently. Ms. Brito has extensive experience in Atlanta's catering industry dating from 1988, as well as experience as a chef.

6.4 Management Team Gaps

The management team will have to partially rely upon outside contractors/consultants for both the marketing and accounting functions.

The management team is still in the early stages of formation. Nicolas Godebert and Cristina Brito are under heavy consideration. Cristina Brito is currently working as a consultant on many issues facing the establishment of The Watertower's start-up.