Management

To achieve set objectives, managers predict, plan, organize, decide, communicate, encourage, and control the efforts of a group. Management also determines the organization's course of action. This is sometimes done with the assistance of workers or outside experts. The manager gathers the resources needed to achieve the objectives, then supervises and tracks group and individual progress toward the objectives. Management is also described as "the effective and efficient achievement of organizational objectives by the planning, organizing, directing, and managing of organizational resources." The four functions of planning, organizing, leading, controlling, and achieving organizational objectives effectively and efficiently are all included in this description.

Functions of Management 

Planning - The process of agreeing on the activities and resources required to achieve objectives is known as planning. For example, a food and beverage manager must plan how to effectively reach each food and beverage outlet's profit objective. Planning identifies the organization's long-term goals and how to get there.

Organizing -Organizing comes after planning and shows how the organization attempts to achieve the aim. The organizing process includes the assigning of tasks, the division of work into departments, the delegating of authority, and the distribution of resources throughout the organization. For example, the food and beverage industry contains a diverse range of food and beverage outlets, each of which has been provided with adequate employees, equipment, and other resources.

Leading - Leading is the process of using power to persuade people to achieve company goals. Creating an unified culture and ethos, communicating objectives to employees across the company, and inspiring employees to reach high levels of performance are all characteristics of leadership. Leading entails motivating the entire department and division, as well as those who work directly with the manager.

Controlling - The fourth function in the management process is control. Controlling entails keeping track of workers' actions, deciding if the company is on track to meet its objectives, and making appropriate adjustments. Managers must verify that the company is progressing toward its objectives. When managers aren't serious about control or don't have access to control information, an organization might collapse. Managers, especially in these volatile times, want an efficient controlling mechanism to assist them in making quick and tough choices.

Efficiency - It has to do with the input-output relationship and the ability to accomplish tasks appropriately. It refers to resource utilization that is as efficient as possible. The input resources are men (people), materials, machinery (equipment), and money. A statistic for assessing the efficiency with which resources are used to achieve a goal. Managers must normally attempt to lower the quantity of resources used to achieve the same goal.

Effectiveness - Doing the correct things is the definition of effectiveness. A measure of the objectives chosen's appropriateness (are these the proper goals? ), as well as the degree to which they are met. Managers who identify and accomplish the right objectives for their organizations are more successful. Managers are held accountable for achieving goals by making the proper choices and putting them into action.

Level of management  and responsibility distribution of Caffe Zero.

Investors and Director board

investors are the persons who provide initial capital for starting the form and become owners respective their shares but the farm runs with its leadership under the supervision of the director board. these people are at the high level of the management which means all authorities and decisions effects the whole firm.

General Manager

The person who monitors and supervises all other departments, and helps in decision-making under the director board. the approval for the purchasing order and suppliers are contacted with him before purchasing manager.

Food and beverage 

the kitchen, restaurant, and stocks are managed under this department. and it is divided into subdivisions.

• kitchen -
• Head chef - food preparational and maintenance are run under his standards.
• Sub chef-quality checking and  food preparation
• Helpers - Complete the requested task for the chef 
• caffe
• manager 
• captain - order issuing 
• Waiters - serving 

Accounting 

auditing and documentation, and perches clearance are done under the supervision of an accountant. under his there are,

• Stockkeeper
• Perching manager
• Clark