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Belle Epoque Dinner Theatre

Management Summary

The initial management team depends on the founder, Joachim Oignons and his recruitment of managers.  As we grow, we may take on additional consulting help, plus graphic/editorial, sales, and marketing.  By opening, Belle Epoque’s management team will be composed of:

Executive Chef Joachim will manage the kitchen staff and oversee the financials

Serving Staff manager – T.O. Matto

Sommelier/Bar manager – A. Bisynthe

Performance manager –  C. Wensleydale

* Management team resumes, confidential and proprietary information have been removed from this sample plan.

7.1 Personnel Plan

The following table summarizes our personnel expenditures for the first three years, with compensation increasing from less than $634K the first year to about $700K in the third. 

Employees include hosts, kitchen staff, serving staff, performance staff, bartending staff, and dishwashing/cleanup staff, sufficient to cover the hours of operation, prep-time and cleanup.  Restaurant serving hours begin at 10:30 AM, and the bar closes at 2:00 AM.  A Bookkeeper/Office Assistant will also be hired.

We believe this plan is a fair compromise between fairness and expedience, and meets the commitment of our mission statement. The detailed monthly personnel plan for the first year is included in the appendices.

Personnel Plan
Year 1 Year 2 Year 3
Executive Chef Joachim Oignons-owner $59,000 $61,950 $65,048
Serving Staff Manager $36,000 $37,800 $39,690
Sommelier/Bar Manager $36,000 $37,800 $39,690
Performance Manager $36,000 $37,800 $39,690
Host/Serving Staff $129,024 $135,475 $142,249
Kitchen Staff $169,344 $177,811 $186,702
Performance Staff $124,416 $130,637 $137,169
Bar Staff $32,256 $33,869 $35,562
Bookkeeper/Office Assistant $12,000 $12,600 $13,230
Total People 0 0 0
Total Payroll $634,040 $665,742 $699,029