Management Responsibilities (include an organizational chart) ✔ Company policy and procedures ✔ Checklist for internal controls (inspection, pest sighting logs, customer complaint, illness report etc.) ✔ Staffing (training matrix) ✔ Recruitment of temporary workers (offering internship opportunities) ✔ Major Stakeholders and agencies ✔ Audience/Target Market ✔ Impact (Social, Environmental and Economic) ✔ Waiters and Chefs Training matrix ✔ Staff Code of Conduct (Attitude, Personal hygiene, Staff attire etc.) ✔ Sequence of service (what to do from the guest enters your establishment until they depart) ✔ Front of the House Operations (Table management, Cleaning after tables, Etiquette to greet customers, Table etiquettes to follow, How to ask for customer feedback, How to respond to negative feedback, How to handle dissatisfied customers, etc.) ✔ HACCP principles (include flow chart, allergen control etc. demonstrating the practices of food safety with the use of HACCP, receiving handling, preparing and storage procedures, etc)

It seems like you're asking for a lot of information related to managing a restaurant or food service business. Here's a brief overview of each point:

1. Management Responsibilities: This includes overseeing all operations, making key decisions, and ensuring the business runs smoothly. An organizational chart would show the hierarchy of roles within the business, from the owner and manager down to the waitstaff and kitchen staff.

2. Company Policy and Procedures: These are the rules and guidelines that all employees must follow. They cover everything from dress code to how to handle customer complaints.

3. Checklist for Internal Controls: This is a list of checks and balances to ensure the business is running properly. It might include regular inspections, keeping track of any pest sightings, and logging customer complaints and illnesses.

4. Staffing: This involves hiring, training, and managing staff. A training matrix would outline what training each role requires and when it should be completed.

5. Recruitment of Temporary Workers: This could involve offering internships or hiring seasonal staff.

6. Major Stakeholders and Agencies: These are the people and organizations that have a vested interest in the business, such as investors, suppliers, and regulatory bodies.

7. Audience/Target Market: This is the demographic of customers the business is aiming to attract.

8. Impact: This refers to the social, environmental, and economic effects of the business.

9. Waiters and Chefs Training Matrix: This is a detailed plan of the specific training required for waitstaff and chefs.

10. Staff Code of Conduct: This outlines the expected behavior of staff, including their attitude, personal hygiene, and attire.

11. Sequence of Service: This is the process staff should follow from the moment a guest enters the establishment until they leave.

12. Front of the House Operations: These are the tasks related to serving customers, such as managing tables, cleaning, greeting customers, and handling feedback.

13. HACCP Principles: HACCP stands for Hazard Analysis and Critical Control Points. It's a system used to ensure food safety by identifying and controlling potential hazards. This would include a flow chart of the food preparation process, allergen control measures, and procedures for receiving, handling, storing, and preparing food.