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Pre-opening (07.00am – 08.00am) Cleaning the floors, tables, chairs: CS1, CS2 Prepare the money: Cashier1-2 Check the inventory: Barista1, Barista2 Do the checklist: Manager
Operation Hours (08.00am – 11.00pm) Cleaning the floors, tables, chairs per 4 hours: CS1, CS2 Cleaning the floors, tables, chairs when a customer spoil the drinks: CS1, CS2 Satisfying customers and respect them: Barista1, Barista2, Barista3, Barista4, Barista5, Barista6, Cashier1-2, CS1, CS2 Do the checklist: Manager
Closing (10.00pm – 11.00pm) Not receiving anymore customers: Barista5, Barista6, Cashier1-2 Use all unused items for the latest customers: Barista5, Barista6
Closed (after 11.00pm) Cleaning the floors, tables, chairs: CS1, CS2 Check the inventory: Barista 5, Barista6 Take the money in the cashier box and count: Cashier1-2 Do the checklist: Manager
Pre-opening Before it opens we’ll get the staffs do some trainings to service the customers Training once we’re open When there is a customer, service them as the training before Systematic Training (Minor Change) Training every month to attract more customers with acceptable ideas
Training Certificate Staffs are tested for doing their jobs, and will eventually get the certificates if they doing well Training Follow-Up (Major Change) Staffs are valued based on the customers’ satisfaction and comfortable
Daily Meeting Need courage!! Talk about the customers’ satisfaction and complaints Weekly Meeting Talk whether the target in a week is accomplished or not
Monthly Meeting Talk about the accomplishments in this 4 weeks Staffs which do more or get higher than normal, usually get bonus, which is not get probation Yearly Meeting Discuss what we have been through this year If each months we get decreasing performance, then we should be able to get rid of them; find the mistakes, correct them, try something new The target will be changed
Full-time workers: Barista 1, Barista2, Barista5, Barista6, Cashier2, Cleaning Service1-2 Part-time workers: Barista3, Barista4, Cashier1 Monday-Friday: Barista1-6, Cashier1-2, Cleaning Service1-2 Saturday-Sunday: Barista1, Barista2, Barista5, Barista6, Cashier2, Cleaning Service1-2 Notes: This is just a temporary schedule of the workers, it could be changed suddenly but usually there will be an announcement
Inventory check: if they are enough let them be, if not let the manager knows about this and ask him/her to get more inventory Money check: in the morning before open, the cashier box must be filled with money that could be change for customers who need it, if the cashier box is not filled with them the cashier must ask the manager as soon as he/she knows (or usually before the café opens) Customers: none of the staffs can do anything else beside their jobs (eg: turning on their cell phone, make the customers wait, etc.) when there is a customer or not during their work time (except the break)
Break time: Use the break time efficiently (an hour between 12.00pm-01.00pm) and mustn’t late to go back to the jobs Punishment: if the target that has been decided by the manager to the staffs is achieved, there will be a bonus to them; otherwise, there will be probation for them Petty cash: It is allowed for the manager and those who are trusted by the manager to have this right; this will be taken as the other expenses in a different note
System of coffee making: the coffees will be made per customers (It is up to the customers when they want to get the drinks) Meeting: all kind of meetings are everyone’s duties as the part of the coffee shop unless they are servicing the customers Notes: The inventory check can be done during all the time but money check must be done during the pre-opening hours
Paid Ad: Ask Jawa Post for advertising our coffee shop on the front page even though it is small (highly cost) Mouth to mouth: Telling our friends and tell them to tell their friends

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Operations Plan

  • 1.  
  • 2. Pre-opening (07.00am – 08.00am) Cleaning the floors, tables, chairs: CS1, CS2 Prepare the money: Cashier1-2 Check the inventory: Barista1, Barista2 Do the checklist: Manager
  • 3. Operation Hours (08.00am – 11.00pm) Cleaning the floors, tables, chairs per 4 hours: CS1, CS2 Cleaning the floors, tables, chairs when a customer spoil the drinks: CS1, CS2 Satisfying customers and respect them: Barista1, Barista2, Barista3, Barista4, Barista5, Barista6, Cashier1-2, CS1, CS2 Do the checklist: Manager
  • 4. Closing (10.00pm – 11.00pm) Not receiving anymore customers: Barista5, Barista6, Cashier1-2 Use all unused items for the latest customers: Barista5, Barista6
  • 5. Closed (after 11.00pm) Cleaning the floors, tables, chairs: CS1, CS2 Check the inventory: Barista 5, Barista6 Take the money in the cashier box and count: Cashier1-2 Do the checklist: Manager
  • 6. Pre-opening Before it opens we’ll get the staffs do some trainings to service the customers Training once we’re open When there is a customer, service them as the training before Systematic Training (Minor Change) Training every month to attract more customers with acceptable ideas
  • 7. Training Certificate Staffs are tested for doing their jobs, and will eventually get the certificates if they doing well Training Follow-Up (Major Change) Staffs are valued based on the customers’ satisfaction and comfortable
  • 8. Daily Meeting Need courage!! Talk about the customers’ satisfaction and complaints Weekly Meeting Talk whether the target in a week is accomplished or not
  • 9. Monthly Meeting Talk about the accomplishments in this 4 weeks Staffs which do more or get higher than normal, usually get bonus, which is not get probation Yearly Meeting Discuss what we have been through this year If each months we get decreasing performance, then we should be able to get rid of them; find the mistakes, correct them, try something new The target will be changed
  • 10. Full-time workers: Barista 1, Barista2, Barista5, Barista6, Cashier2, Cleaning Service1-2 Part-time workers: Barista3, Barista4, Cashier1 Monday-Friday: Barista1-6, Cashier1-2, Cleaning Service1-2 Saturday-Sunday: Barista1, Barista2, Barista5, Barista6, Cashier2, Cleaning Service1-2 Notes: This is just a temporary schedule of the workers, it could be changed suddenly but usually there will be an announcement
  • 11. Inventory check: if they are enough let them be, if not let the manager knows about this and ask him/her to get more inventory Money check: in the morning before open, the cashier box must be filled with money that could be change for customers who need it, if the cashier box is not filled with them the cashier must ask the manager as soon as he/she knows (or usually before the café opens) Customers: none of the staffs can do anything else beside their jobs (eg: turning on their cell phone, make the customers wait, etc.) when there is a customer or not during their work time (except the break)
  • 12. Break time: Use the break time efficiently (an hour between 12.00pm-01.00pm) and mustn’t late to go back to the jobs Punishment: if the target that has been decided by the manager to the staffs is achieved, there will be a bonus to them; otherwise, there will be probation for them Petty cash: It is allowed for the manager and those who are trusted by the manager to have this right; this will be taken as the other expenses in a different note
  • 13. System of coffee making: the coffees will be made per customers (It is up to the customers when they want to get the drinks) Meeting: all kind of meetings are everyone’s duties as the part of the coffee shop unless they are servicing the customers Notes: The inventory check can be done during all the time but money check must be done during the pre-opening hours
  • 14. Paid Ad: Ask Jawa Post for advertising our coffee shop on the front page even though it is small (highly cost) Mouth to mouth: Telling our friends and tell them to tell their friends