Module 4 paper - Grade: A PDF

Preview

Summary

Organizational Culture and Leadership...

Description

I will be discussing the company I work for currently which is Chipotle. Their mission statement is to provide “Food with Integrity.” It is achieved by setting reasonable prices to the customers so they can keep coming back. As well as improving health by using only the real and natural ingredients, as the company puts it – the kind you can recognize and pronounce. Chipotle’s mission statement goes hand on hand with their vision. Which is the commitment to use the best ingredients, doing it for everyone, sourcing from farmers, and emphasizing on both quality and responsibility. (1) I have seen the organizations mission and vision in everyday activities. They have placed a 7-step food safety process in doing so. First, is work healthy, this ensures that no one that is sick will be working at the store. It prevents and virus or pathogens from entering the store and getting others sick. Second, is work clean, making sure every employee is dressed appropriately to the dress code and washing of their hands every 30 minutes as well as in-between certain tasks. Third, is keep produce safe by storing away produce in its proper place and washing/blanching produce. Fourth and fifth, is to reheat, cook and hold hot/cold food to its correct temperature to maintain consistency. Cold food would be below 41 degrees and hot foods above 165 degrees. Sixth, is contain sanitary conditions by having each part of the restaurant clean and sanitized. Seventh, is call for help. If something happens that you cannot resolve, ask for help from the managers on duty. If it is above the management level then we call SSR (safety, security, and risk), they will give us specific instructions to the problem at hand. (2) A lot of Chipotle’s values are listed above. In addition to these, they strongly believe that there is a connection between how food is raised and prepared, to how it tastes. Real is better. Better for You, Better for People, Better for Our Planet. It may be the hard way to do things, but it is the right way. (3)

Chipotle has 4 levels of management to ensure the culture of the organization runs smoothly. It starts with the kitchen manager they take on the back of house duties, which they make sure all the back of house equipment is up to their standards. They also oversee the prep and grill crew, and making sure they are following the food safety 7. The front of the house has the service manager, they regulate the front of house equipment and ensure that everything is working properly. They also make sure the food tastes and looks amazing along with maintaining a regular cleaning schedule for restrooms and tables. A service manager is more customer based compared to the kitchen manager. These next two positions are similar which are the apprentice and the general manager. They both oversee the whole store while trusting and allowing for the service and kitchen manager to take care of their individual sections. In addition, they do most of the office work such as: inventory count, cash drawers, deposits, employee schedule and ordering food/kitchen items. I am a currently a service manager at my store, some of my day-to-day tasks are but not limited to the following. Last week, I was scheduled to work at 8am but my general manager called me to help the kitchen manager out because they were shorthanded 1 prep person. I arrived at the store at 7am. I am greeted by the kitchen manager and get my wellness check to make sure I am healthy to work. Once I wash my hands and get an apron, I report to the kitchen manager and ask where they need to me to be. She tells me to block and shred the cheese, after that she wanted me to prepare the salsas. After we were all caught up, I started my service manager duties. When the store opened, I put my staff in their according places in preparation for our lunch peak hour. At this time, I discuss our goals for the day and make sure everyone is ready to make our customers day. I remind them to be customer focus to ensure they get the best experience every time they come in. During the shift we get a call from a customer saying we

messed up on their order. The call gets directed to me, I apologize for the inconvenience and ask them if they want us to remake the order or we can refund them the order. They chose the refund, so I print out the ticket number and I immediately go to the office to process the refund. The rest of the shift went smoothly until the very end of my shift. I notice we were short taco lettuce and guacamole, so I then gather one of my preps to cut more lettuce and I took on the guacamole. When the other service manager came in to relieve me, I broke down the day to him and told him everything he has and what he might run out of towards the end of the day so he knows to prep other items we may need. The organizational culture in my example above, worked by being able to jump in where I am needed to help us work and run smoothly to provide the best customer service. Another role was how I handle our guest complaint and was able to gladly refund their order no questions asked. Our organization values two major things, our guests experience and our quality of food. We use open communication across the board, communicating from manager to manger, guest to manager and employee to manager to make sure we do it right. My style of management is Servant and Domestic leadership. This allows me to work closely with my employees and helps me connect with them on a higher level. When I am needed somewhere I gladly jump in and try to bring positive energy to my team. This in turn allows me to receive more effort and help from my employees when needed. Setting this help me help you approach, connects to our culture to make a consist flow throughout our store. References:

1. Anonymous. (2021, January 27). Chipotle Mission Statement 2021: Chipotle Mission & Vision Analysis. Retrieved from https://mission-statement.com/chipotle/#:~:text=Chipotle mission statement is “to,comes to what it does. 2. Chipotle Food Safety. (n.d.). Retrieved from http://www.chipotle.com/foodsafety 3. Chipotle Values. (n.d.). Retrieved from https://www.chipotle.com/values...