Mexican Restaurant Business Plan

Benjamin D. Strock will run all business operations for La Salsa Fresh Mexican Grill, except for the final accounting which will be reviewed by an accounting professional monthly.

Other key personnel are the day to day manager and cooks. There is not expected to be any shortage of qualified and available staff and management from local labor pools in each market area.

5.1 Organizational Structure

Benjamin D. Strock will be in charge of store operations. Each store will have a general manager who oversees the day to day operation of their store. They will be rewarded by incremental profit sharing. It will be in their best interest to see that things run properly.

Future organizational structure may include a director of store operations when store locations exceed three and/or we expand to other Oregon cities. This will provide a supervisory level between the executive level and the store management level.

At that juncture, a full-time accountant will need to be added. Also, a sales/marketing director will be added to oversee the expansion effort both to support the growth of existing business and to execute the franchise expansion strategy.

5.2 Management Team

BENJAMIN D. STROCK

[Personal and Confidential information removed.]

5.3 Personnel Plan

When you walk into the typical La Salsa, there is one cashier (usually the manager) and two or three cooks working at all times. Depending on the volume of sales more cooks might be needed. This is estimated into the personnel plan under Other. 

At first there will not be a marketing manager, and Benjamin D. Strock will take care of this. As we grow the need for a marketing representative will be higher.

Benjamin D. Strock will receive $3,000 dollars a month for management of the first restaurants. When profits begin to rise, as owner and recipient of a percentage of profits, he may no longer be included on the payroll.