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Executive Summary
The intent of this project is to become more familiar with the importance of an organizational structure. We observe the evolution of our successful business, “Sunrise Bakery.” We will focus on certain critical aspects of any business where we analyze and interpret the main purpose of the organization, challenges faced, and an assessment after three, five, and twenty years of sustained operations.
We begin with a basic understanding of the organization and its purpose. Our mission is to provide a broad range of unique and tasteful products for guests and members of the local community. The primary direction is to provide high quality goods with our personal touch to enable satisfaction and return visits. With trained professionals and quality convenience, we hope to enhance loyalty, exceptional customer service, and social interaction for friends and family.
Next, we move to an analytical approach after three successful years of operation. The company is now opening a second location in Ottawa. From there, we look at the different challenges faced when opening another store and adding to our repertoire.
In the fifth year of operations, the company has been profitable, with five locations in two cities. We observe characteristics such as growth, control, and coordination of the business. We mostly direct our attention on how to continue being successful, now that we have expanded in such a short time.
Lastly, we look at our twentieth year of operations. We have over seventy-five businesses across five states, and are continuing to grow. The main aspects viewed are related to customer service analysis, and issues related to having such an empire continuously growing.
Organization Chart #1
Here is the organizational structure for Sunrise Bakery in year 1. As you can see it starts off with a very simple structure of the owner, two full-time employees and 2 additional part-time employees due to the fact that the store is just starting out there isn’t a strong need for additional staff at this time, however once the store begins to grow additional people will be hired according to demand. The duties of the owner are quite extensive and include any of the basic business areas of study such as finance, marketing, human resources and operations. As the owner they are responsible for all start up expenses and planning, the head cashier and baker are responsible for such things as training part time staff and other jobs related to the day to day operations of the bakery.
This chart assumes that the owner has sufficient capital to employ the number of employees, and that the business will be successful and generate enough demand to staff the allocated staff.
Roles and Responsibilities
Head Baker
The head baker is responsible for coming up with new ideas for recipes, as well as assisting with the development of new recipes. He/she also has the final say with what new recipes are going to be used, as well as what old recipes should not be used any more due to a decline in sales. It is the responsibility of the head baker to keep an inventory of the all baked goods, and ingredients needed to the daily baking, plus make sure that any part-time bakers are doing their jobs properly and following any company policies and procedures.
Head Cashier
It is the responsibility of the head cashier to train any new part-time staff working in customer service, as well as enforce a high degree of customer service with employee. It is also their job to process sales correctly and take care of any issues not requiring manager’s assistance. They are also in charge of cash control, meaning that they are to make sure that the cash is balanced nightly and that there is a sufficient float in the cash at all times.
Part-Time Baker
It will be the responsibility of the part-time baker to assist the head baker with baking whenever needed, in addition to add input on new recipes and baking ideas. They will also be in charge of any clean up and maintenance duties in the kitchen. Clean up duties will be performed regularly through out the day to ensure that there is a clean baking environment, when they are not assisting the Head Baker.
Part-Time Cashier
The part-time cashier will be responsible for providing polite and friendly customer service to all customers. They will also assist the head cashier in monitoring cash control, as well as the cleaning and maintenance of the front lobby and cash area. The cleaning will be done on a regular basis during