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I've now been at the COBS Bread "The Beach" location for a couple of days, and this space is actually kinda bigger than the other locations, but it may be the design of the space. Rather than being one long space (with the retail in-front and the bakery behind that) the retail space is still in the front, but when you look at the store, the baking area is to the left of the retail, visible from the street, and the office stuff is tucked away in the basement.
Unfortunately for this store, two of the main players had been let go recently - the Manager and the Senior Baker (and it's not even a year old yet), so the store was needing some direction. Joanna (our East-End Manager) has placed me there as an Assistant Manager while bringing in an also-green Manager, (but has management experience from Starbucks).
As an aside, I've noticed that a) there's always a Starbucks nearby - which makes perfect sense if you think about locations and foot-traffic, and b) a lot of people working at COBS have come from Starbucks.
The place was in a pretty bad shape when we had gotten there on Saturday. Our new Manager was working on organizing all the paperwork with the East End Manager while I took stock of what went on upstairs. What I've noticed so far is that while the place was disorganized management-wise, the operations (Sales and Baking) were doing quite well! We have to instill some new ideas and plans to get everything back up to a decent operation, but only after a pair of days (and purchasing some items from Home Depot and Canadian Tire) I think we've made a decent dent in the management.
This store is slightly different than the others. Aside from the Baking area being visible from the street (and therefore we need to keep that place looking respectably nice), we're in The Beach area, they're very big on Recycling and Organics disposal, so we have to figure out how to ensure that all the garbage/recycling/food waste ends up in the right bins. It might just come down to using those garbage cans that have different sections to designate different wastes. I've already marked one garbage can with green duct tape, I just need to find a blue colour duct tape to sort things better. Sorry, I've gone off-point. :P
The new manager and I have high hopes, and since we've been put into this place to sort things out, we want to show COBS what we can do together. As such, I may be at The Beach for awhile longer than "to the end of September", based on how well things go here. The employees are well-trained and have initiative, they just need a little direction. However, within my first hour of being there on Saturday, I met up with one of the bakers, who has great ideas and vision himself, and also has a lot of foresight (he noted that there was one hour where only one person was on-shift, typically a no-no when we're open). I hope we can keep him, he's a great asset to the team.
I'll post my work schedule later. :D
Unfortunately for this store, two of the main players had been let go recently - the Manager and the Senior Baker (and it's not even a year old yet), so the store was needing some direction. Joanna (our East-End Manager) has placed me there as an Assistant Manager while bringing in an also-green Manager, (but has management experience from Starbucks).
As an aside, I've noticed that a) there's always a Starbucks nearby - which makes perfect sense if you think about locations and foot-traffic, and b) a lot of people working at COBS have come from Starbucks.
The place was in a pretty bad shape when we had gotten there on Saturday. Our new Manager was working on organizing all the paperwork with the East End Manager while I took stock of what went on upstairs. What I've noticed so far is that while the place was disorganized management-wise, the operations (Sales and Baking) were doing quite well! We have to instill some new ideas and plans to get everything back up to a decent operation, but only after a pair of days (and purchasing some items from Home Depot and Canadian Tire) I think we've made a decent dent in the management.
This store is slightly different than the others. Aside from the Baking area being visible from the street (and therefore we need to keep that place looking respectably nice), we're in The Beach area, they're very big on Recycling and Organics disposal, so we have to figure out how to ensure that all the garbage/recycling/food waste ends up in the right bins. It might just come down to using those garbage cans that have different sections to designate different wastes. I've already marked one garbage can with green duct tape, I just need to find a blue colour duct tape to sort things better. Sorry, I've gone off-point. :P
The new manager and I have high hopes, and since we've been put into this place to sort things out, we want to show COBS what we can do together. As such, I may be at The Beach for awhile longer than "to the end of September", based on how well things go here. The employees are well-trained and have initiative, they just need a little direction. However, within my first hour of being there on Saturday, I met up with one of the bakers, who has great ideas and vision himself, and also has a lot of foresight (he noted that there was one hour where only one person was on-shift, typically a no-no when we're open). I hope we can keep him, he's a great asset to the team.
I'll post my work schedule later. :D
hi
do you want to borrow my label maker for any of your bins? let me know, have fun at this new location, and we will come by to see you soon!
Mom
Re: hi
No need for a label maker - we need to make the signs BIG on these garbage cans, since we use full-size garbage cans in the bakery area. But thanks :)