Harvard Type Of Information Needed To Understand The Nature Of The Job, Organization, And Industry You will conduct a Needs Assessment with your client at

Harvard Type Of Information Needed To Understand The Nature Of The Job, Organization, And Industry You will conduct a Needs Assessment with your client at Stedman’s Café to determine which leadership skill you plan to develop. To do this, your team needs to submit in Canvas your strategy for understanding the leadership skill needs of your client at Stedman’s. Your Needs Assessment should have the following elements:1) Type of information you need to understand the nature of the job, organization, and industry,2) Ways to gather at least 3 secondary sources Sources:(1 attached), https://www.unomaha.edu/college-of-business-administration/center-for-innovation-entrepreneurship-franchising/stedmans/about.php 3) Ways to gather at least 2 primary sources about #2 (e.g., interview questions, job shadowing). sources: 1(attached interview)4) discuss your role in obtaining this 1 paragraph 4-5 lines. (discuss the first step like if you were in a team) Table of Contents
JOB SUMMARY: ………………………………………………………………………………………………………………. 4
CUSTOMER SERVICE…………………………………………………………………………………………………….. 4
PRODUCT QUALITY AND PREPARATION …………………………………………………………………………. 4
CLEANING, STOCKING, & ENVIRONMENTAL PROCEDURES: ……………………………………………… 4
TEAM RESPONSIBILITIES: ……………………………………………………………………………………………… 4
REQUIRED ATTITUDE, BEHAVIORS AND ABILITIES:…………………………………………………………… 5
IMPORTANT DISCLAIMER NOTICE: ………………………………………………………………………………… 5
THE STEDMAN WAY ………………………………………………………………………………………………………… 6
RESPECT …………………………………………………………………………………………………………………….. 6
POSITIVITY ………………………………………………………………………………………………………………….. 6
EXCELLENCE ……………………………………………………………………………………………………………….. 6
CULTURE ……………………………………………………………………………………………………………………. 6
EDUCATION ………………………………………………………………………………………………………………… 6
STEDMAN’S CAFÉ NEW EMPLOYEE EXPECTATIONS …………………………………………………………….. 7
Customer Service ………………………………………………………………………………………………………… 7
Knowledge …………………………………………………………………………………………………………………. 7
Communication …………………………………………………………………………………………………………… 7
Financial …………………………………………………………………………………………………………………….. 7
Quality ……………………………………………………………………………………………………………………….. 7
Environment……………………………………………………………………………………………………………….. 7
Personal Responsibility ………………………………………………………………………………………………… 7
STEDMAN’S CAFÉ EMPLOYEE POLICY: EMPLOYEE DRESS CODE …………………………………………… 8
STEDMAN’S EMPLOYEE DISCOUNT POLICY: FOOD POLICY …………………………………………………… 9
STEDMAN’S CAFÉ EMPLOYEE TARDY POLICY ……………………………………………………………………. 10
STEDMAN’S CAFÉ: EQUAL EMPLOYMENT OPPORTUNITY …………………………………………………… 10
STEDMAN’S EMPLOYEE POLICY: FLOOR & FOOD SAFETY REQUIREMENTS …………………………… 11
THREE TUBS AND HAND SINKS ……………………………………………………………………………………. 11
ICE CUBE MACHINE ……………………………………………………………………………………………………. 11
MOPPING THE FLOORS ………………………………………………………………………………………………. 11
STEDMAN’S CAFÉ: CASH HANDLING, OVERAGE AND UNDERAGE POLICY …………………………….. 11
CASH HANDLING SECURITY POLICY ……………………………………………………………………………… 11
OVERAGE AND UNDERAGE POLICY …………………………………………………………………………. 11
STEDMAN’S CAFÉ TERMINATION FORM…………………………………………………………………………… 12
The Barista Basics………………………………………………………………………………………………………….. 13
ORIENTATIONS AND ADMINISTRATIVE ………………………………………………………………………… 13
CLOCKING IN AND OUT ………………………………………………………………………………………………. 13
CORE COMPANY VALUES ……………………………………………………………………………………………. 13
ORIENTATION AND TRAINING PROCESS ……………………………………………………………………….. 13
CUSTOMER RELATIONS ………………………………………………………………………………………………. 13
SCHEDULES……………………………………………………………………………………………………………….. 13
POLICIES …………………………………………………………………………………………………………………… 14
MENU DEFINITION AND EMPLOYEE DUTIES………………………………………………………………….. 14
CASH FUNCTIONS ………………………………………………………………………………………………………. 14
CLEANING & STOCKING ……………………………………………………………………………………………… 14
OPENING & CLOSING PROCEDURES …………………………………………………………………………….. 15
Customer Interaction / Stedman Language Guide …………………………………………………………….. 16
GREETINGS ……………………………………………………………………………………………………………….. 16
TAKING ORDERS ………………………………………………………………………………………………………… 16
DEPARTURES …………………………………………………………………………………………………………….. 16
CLEANING …………………………………………………………………………………………………………………….. 17
OPENING SHIFT TASKS – DAILY – EMPLOYEES TO CLOCK IN BY 7:40 AM ……………………………….. 18
DURING SHIFT TASKS – DAILY – MAJORITY OF SIDE WORK TO BE COMPLETED ……………………… 19
CLOSING SHIFT TASK – DAILY – MAKE SURE THE CAFE IS SET UP FOR TOMORROW ……………….. 20
ABBREVIATED ESPRESSO MACHINE TRAINING ………………………………………………………………….. 21
BLENDERS …………………………………………………………………………………………………………………….. 21
RECIPES ……………………………………………………………………………………………………………………….. 21
COMPREHENSIVE ESPRESSO MACHINE TRAINING …………………………………………………………….. 22
STRETCHING AND WHIRLPOOLING ………………………………………………………………………………. 22
STRETCHING PHASE: ………………………………………………………………………………………………….. 22
WHIRLPOOL PHASE: …………………………………………………………………………………………………… 22
FLAVORING GUIDELINE ………………………………………………………………………………………………. 22
ESPRESSO PRODUCTION FLOW …………………………………………………………………………………… 22
SUMMARY ………………………………………………………………………………………………………………… 23
ESPRESSO MACHINE INFORMATION AND MAINTENANCE …………………………………………………. 24
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BOILER TEMPERATURE & PRESSURE GAUGE ……………………………………………………………. 24
PUMP PRESSURE ……………………………………………………………………………………………………….. 24
CONSISTENT STEAM PRESSURE & DRYNESS ………………………………………………………………….. 24
USER FRIENDLY CONTROLS …………………………………………………………………………………………. 24
CLEANING OF EQUIPMENT …………………………………………………………………………………………. 24
GRINDING, DOSING, DISTRIBUTING, TAMPING & PACKING…………………………………………….. 25
SHOT EXTRACTIONS & AMOUNTS ……………………………………………………………………………….. 25
OVER EXTRACTION OCCURS: ………………………………………………………………………………………. 25
ACCEPTED REMEDIES FOR OVER-EXTRACTED SHOTS……………………………………………………… 25
UNDER EXTRACTION OCCURS: …………………………………………………………………………………….. 25
ACCEPTED REMEDIES FOR UNDER-EXTRACTED SHOTS …………………………………………………… 25
STEDMAN’S CAFÉ EMPLOYEE POLICY: STEAMING PROCEDURES FOR DRY CAPPUCCINOS ….. 25
STEAMING MILK FOR TALL & GRANDE DRY CAPPUCCINOS …………………………………………….. 25
HOT DRINK PROCEDURES ………………………………………………………………………………………………. 26
NON- ESPRESSO DRINKS …………………………………………………………………………………………….. 26
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Teasmith Tea …………………………………………………………………………………………………… 26
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Hot Chocolate/Vanilla Steamer/Flavored Moo ……………………………………………………. 26
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Chai Latte………………………………………………………………………………………………………… 26
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Spiced Chai Apple Cider ……………………………………………………………………………………. 26
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Spiced Apple Cider …………………………………………………………………………………………… 26
1 SHOT ESPRESSO DRINKS ………………………………………………………………………………………….. 26
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Dirty Chai Latte ………………………………………………………………………………………………… 26
2 SHOT ESPRESSO DRINKS ………………………………………………………………………………………….. 27
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Americano (small) ……………………………………………………………………………………………. 27
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Latte/Mocha/White Mocha/Turtle/Vanilla Dream/Pumpkin Spice ………………………… 27
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Italiano (small and large) …………………………………………………………………………………… 27
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Macchiato (small)/Cappuccino (small) ………………………………………………………………… 27
? Macchiato (small)/Cappuccino (small) – Similar, but macchiatos have slightly LESS
foam (between a cappuccino and latte) ……………………………………………………………………. 28
COLD DRINK PROCEDURES……………………………………………………………………………………………… 29
NON- ESPRESSO DRINKS …………………………………………………………………………………………….. 29
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Teasmith Tea …………………………………………………………………………………………………… 29
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Chai Latte………………………………………………………………………………………………………… 29
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Mango/Four Berry/Strawberry/Strawberry-Banana Smoothies ……………………….. 29
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Peanut Butter Protein Smoothie ………………………………………………………………………… 30
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Iced Coffee ……………………………………………………………………………………………………… 30
1 SHOT ESPRESSO DRINKS ………………………………………………………………………………………….. 30
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Chocolate/Vanilla/Caramel Espresso/Your Favorite Flavor Blender ……………………….. 30
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Dirty Chai Latte ………………………………………………………………………………………………… 30
TWO SHOT ESPRESSO DRINKS …………………………………………………………………………………….. 31
? Iced Latte/Mocha/White Mocha/Turtle/Macchiato (small)/Cappuccino (small)/Vanilla
Dream…………………………………………………………………………………………………………………… 31
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Americano (small) ……………………………………………………………………………………………. 31
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Italiano……………………………………………………………………………………………………………. 31
THREE SHOT ESPRESSO DRINKS …………………………………………………………………………………… 32
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Macchiato (large)/Cappuccino (large) ………………………………………………………………… 32
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Americano (large) …………………………………………………………………………………………….. 32
IN STORE FOOD PRODUCTS ……………………………………………………………………………………………. 33
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Egg Cups …………………………………………………………………………………………………………….. 33
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Grape Cups …………………………………………………………………………………………………………. 33
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Carrot Cups ………………………………………………………………………………………………………… 34
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Parfaits ………………………………………………………………………………………………………………. 34
STEDMAN’S DRINK MENU………………………………………………………………………………………………. 36
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STEDMAN’S CAFÉ BARISTA JOB DESCRIPTION
Job Title: BARISTA
Date:
Employee:
Reports To: Store Manager and Assistant Director of CIEF (Levi Cermak)
Employee Signature:
Approved By:
JOB SUMMARY:
Takes orders, prepares espresso coffee drinks, other drinks and food items and serves them to customers.
Maintains and cleans environment. Sells and stocks merchandise.
CUSTOMER SERVICE
? Greet customers within 5 seconds of entering storefront area, smile and make eye contact.
? Treat all customers with respect & dignity.
? Learn customer’s names and their drink preference.
? Refer to customers by their name once you remember.
? Direct attention to & maintain a conversation with front customer at counter, while smiling naturally. Get
the customer talking by asking leading questions. Customer should do most of the talking, not the
Barista.
? Thank the customer when the products are delivered.
PRODUCT QUALITY AND PREPARATION
? Prepare all espresso drinks exactly to standards.
? Prepare all products with a sense of urgency without deviating from standards.
? Be aware of and conform to Health Department standards at all times.
? Date and label all food items.
? Rotate all perishable products (i.e. milk, pastries, produce, etc.).
? Take initiative to learn information about all merchandise in the shop.
? Upsell by suggestion additional products on every sale.
CLEANING, STOCKING, & ENVIRONMENTAL PROCEDURES:
? Perform all items on the Task List according to schedule and to standards.
? Maintain the shop environment according to standards.
? Keep all counter areas neat and organized.
? Treat all equipment with respect.
? Be aware of stock levels of all merchandise and restock before we run out of an item.
TEAM RESPONSIBILITIES:
? Live and own the values while you’re working.
? Communicate honestly and respectfully with other Baristas and Manager verbally and daily on every
shift.
? Clock in and out personally, accurately and honestly
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You may not ask someone else to clock in for you, nor may you do so for another barista.
Operate cash register accurately and handle all transactions according to procedures.
Perform register closing accurately and exactly according to procedures.
REQUIRED ATTITUDE, BEHAVIORS AND ABILITIES:
? Demonstrate a positive attitude, flexibility and a high energy level.
? Perform duties with a sense of urgency.
? Pay attention to the details of the business.
? Maintain an awareness of the condition of all areas and activities of the shop.
? Demonstrate the ability to think on your feet.
? Be comfortable communicating with people from all walks of life.
? Perform in a way that supports the entire team of Baristas.
? Be a self-initiator.
? NEVER save a task or duty for the next shift.
? Conduct yourself at all times with honesty and integrity.
? Always be on time.
? Exhibit the ability to operate with little direction.
? Must drink espresso coffee drinks regularly.
? Ability to walk and stand during entire shift.
? Requires reaching, bending, stooping, and wiping. Lifting, pushing and pulling up to 50 lbs.
IMPORTANT DISCLAIMER NOTICE:
The job duties, elements, responsibilities, skills, functions, experience, educational factors and the
requirements and conditions listed in this job description are representative only and not exhaustive of the
tasks that an employee may be required to perform. The employer reserves the right to revise this job
description at any time and to require employees to perform other tasks as circumstances or conditions of its
business, competitive considerations or the work environment change.
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THE STEDMAN WAY
THE STEDMAN WAY is: actions and thoughts of excellence that exceed expectations.
This is reflected in everything we do: serving customers, preparing drinks or food, greeting customers,
cleaning and maintaining the cafe, interacting with coworkers and managers, and the way we think about
what we do and how we do it. As a unit, we have the opportunity to impact the business, our customers and
one another in a positive way. You have been selected to be a part of this team, and are expected to live the
values of THE STEDMAN WAY. Each duty and responsibility you own is to be executed to exceed expectations
as defined by the Cafe’s standards. As representatives of the Cafe, you are expected to operate in a manner
that adheres to our values at all times.
RESPECT
Respect our business, customers, colleagues, managers, and ourselves by always being honest, accountable,
and excellent in our actions and thoughts. If an employee can see something to help any of the people listed
above, choose to do it out of respect for them and yourself. This pertains to all the duties and tasks of
working at the Cafe, as well as the way we speak and interact with each other. If a manager asks a barista to
change the way they are doing something, that barista should adhere to such request, and if a barista should
give appropriate feedback to a manager, …
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