Sergeant's Smokehouse Case

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A. Describe who will be the CEO and his/her qualifications/experiences in the product/service industry, including both education and work and other relevant experiences.

As a limited liability company, Sergeant’s Smokehouse has chosen to adopt a member governing authority in which the rights and responsibilities of the restaurant are evenly distributed between its members. As such, Sergeant’s Smokehouse will not have an individual Chief Executive Officer. Under a member governing authority, the members, or owners (Lawrence, n.d.), of the LLC will manage the affairs and operations of the business as outlined by a company agreement (Sec. 101.252. Management By Governing Authority , n.d.). Sergeant’s company agreement will stipulate that both
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The front-of-house will require one general manager, two part-time bartenders, and four part-time servers. The kitchen will require a master smoker, assistant smoker, and two line cooks. At start up, Mrs. Herring will hold the general manager position and be charged with the management of the all front-of-house staff. Mrs. Herring has substantial management experience as well as masters degree in restaurant hospitality management that will apply well to her position. Mr. Herring, who will be charged with the management of the kitchen staff, will hold the master smoker position. Mr. Herring has substantial leadership/management experience gained during his military career, as well as experience in smoking meat-making him a prime candidate for this position. As proprietors of the establishment, Mr. and Mrs. Herring will be paid with the profits of the restaurant. The bartenders and servers will be paid $2.13 hourly, the Texas minimum wage for tipped employees (Minimum Wages for Tipped Employees, 2016). The assistant smoker and line cooks will be paid hourly, at an initial rate of $7.25, the minimum wage requirement of Texas (Texas Minimum Wage Law, n.d.). Subsequent wage increases will be based on the performance of the staff in addition to the performance of the restaurant as a whole.

D. Describe what types of external advisors you will need and how they will be paid (e.g. lawyer, accountant,

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