Cupcake Heaven
“We don’t do anything special – we do the simple things especially good.”
Cupcake Heaven
“We don’t do anything special – we do the simple things especially good.”
Scope Statement for Cupcake Heaven
PROJECT OBJECTIVE
To open a café in an outdoor shopping mall in Destin, FL. The businesses focus will be high-quality cupcakes for an affordable price with an added catering service for special occasions.
I will operate a 1700 square foot commercial space within easy walking distance from the Outdoor Shopping Mall. I have secured this location through a two year lease with an option for extending. I have also provided 25% of the required $80,000 start-up funds. The remaining capital will be obtained through a local
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Clientele - create a base clientele of persons who live and work in the area. Attract tourists with interesting and delicious cupcake creations. 3. Catering- the goal is to have at least 3-5 catering orders per week 4. Employees - Competent and reliable employees who are committed and loyal
TECHNICAL REQUIREMENTS
Organization
Cupcake Heaven will be operated as a Sole Proprietorship. Overall management will be the responsibility of the owner. As owner, I will be bringing an extensive and varied background to cupcake Heaven. I have been a General Manager for two restaurants and the Dining Room Supervisor for a major private club. 1. I will be hiring 3 Shift Supervisor. Their qualifications should be as followed.
The Shift Supervisor must have three years’ experience in a bakery/cafe. At least one year as a server. They must be at least 21 years old. They must possess a friendly and outgoing personality and have good personal hygiene.
The Shift Supervisor will be responsible for the oversight of the servers, and bakers on their shift. They will work under the general manager. The shift supervisor also works in the capacity of a server and is responsible for waiting on tables, taking the customers' food and drink orders and acting as cashier for their customers. They are responsible for helping to keep the serving area and the customer areas clean and sanitary. At the end of their shift, they will
The Assistant Manager is also accountable for the store and helps the store managers quite a bit with inventory and daily store operating routines. Involved in this is the “overall store operations and security”, which includes making sure all sanitation standards are being followed (Dunkin’s Brand Group, Inc., 2015). They are also a part of the hiring team. Very similar to Assistant Managers are Shift Leaders, as they do a lot of the same jobs as the assistant manager. The main focus is on customer satisfaction and the quality of services being provided. These leaders make sure that “operations run smoothly, efficiently, and according to industry standards while also overseeing and directing employees”
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“Being a frontline manager I learned everything I needed to know about running a department or business. Being the Assistant Bakery Manager I learned how to manage associates, inventory, track sales, train associates, and learn/adjust to new technologies and policies that may arise.”
AT 7.15AM I CLOCK IN AND TAKE MY COAT AND BAG OFF AND LOCK THEM IN MY LOCKER SO I AM READY TO START MY SHIFT STRAIGHT AWAY, EVEN THOUGH I SOMETIMES SOCIALISE WITH SOME OF THE STAFF I WORK WITH I ENSURE I AM IN THE RIGHT FRAME OF MIND TO WORD PROFFESIONALLY WITH THEM AND NOT PERSONALLY SO THAT WE ARE ABLE TO WORK AS PART OF A TEAM AND ARE ABLE TO DO THE JOBS THAT WE ARE EMPLOYED TO DO, THEN I WILL WALK INTO THE DINING ROOM TO WAIT FOR THE NIGHTSTAFF WHO ARE ON, ONCE ALL THE STAFF FOR THE MORNING SHIFT HAVE ARRIVED THE SENIOR MEMBER OF THE NIGHT SHIFT WILL GIVE HANDOVER TO ALL THE STAFF WHO ARE STARTING THE MORNING SHIFT. THEY WILL GO THROUGH THE LIST OF RESIDENTS
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Driving concept: to provide a premium specialty bakery and café experience to urban workers and suburban dwellers.
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