Our prOject
Objectives (verticals and horizontals)
Objectives according to hierarchies and chronological structure:
● The company has a strategic organizational framework for the optimal execution of different positions and the respective service within the company.
● The GENERAL MANAGER is responsible for the optimal legal distribution and overall compliance of the company time as to be creating enterprise strategies, supports his work peers and ensure that they meet the requirements of the order, showing to investors the optimal growth business. Likewise, the General Manager is responsible for ensuring the implementation and development of the company.
● Is responsibility of the COOKING WORKSHOP SUPERVISOR to maintain proper functioning of the objectives outlined by the general manager, organize sales and innovation, and manage service department that must demonstrate and meet the requirements determined by the General Manager.
● The distribution of power is divided in three areas:
Accounting department: Professionals responsible for achieving the financial objective of the company, stability and optimal management of monetary resources. The general manager takes control of all the processes of buying, selling, investments and payments in and out of business. The accountant does all legally financial books and monthly balance statistics in the organization, this person lend their services twice a month, it will be an external labor agent.
Sales and services department: The company need the hard work and collaboration of the general manager and cooking workshop supervisor to be in charge of innovation, advertising, and customer collection, the main objective is to provide quality service to all with agreements to be signed by people who want to use the service. The cooking workshop supervisor is responsible of spreading information to all places and controlling the optimum services of the secretary who will attend the calls, emails and contact services to provide the service with customer services necessary for the growth of the company. Likewise, the cooking workshop supervisor controllers the optimal service provided by the other staff, must be aware of the quality of both product and service, always remembering the educational objectives of the company.
Service Department: This is the set of people who have direct contact with customers and provide service in the company. Working together to be held in cooking workshops with children will be in charge of Early Childhood educator who will provide the educational foundation necessary for motivation, group management and special work with children. On the other hand the Head chef who will guide them step by step with food handling and preparation of different recipes.
Objectives according to specification of functional roles:
The objectives according to the different roles relate to the position that you have as an employee in the organization. In the chart is differentiated from left to right: support staff (secretary) Department of quality management and services (most employees) and finally those that serve temporarily (accountant). Below the characterization of roles according to job titles:
GENERAL MANAGER: The general manager is the maximum authority within the company. It is located in the highest-level positions within the place. Therefore, his functions are: to direct and control the efficient operation of the company, legally represent the company in all business contracts with companies and name recognition. His functions are: to plan, organize, direct, control, coordinate, analyze, calculate and deduct the work of the company, in addition to hiring the right people. Also, to provide structure and plan the short, medium and long term objectives for the company. He coordinates all activities related to the mission processes and operation of the company, as well as everything related to the maintenance of the operational infrastructure of the company. Also, plan and continuously monitor the implementation of policies drawn as to ensure proper functioning of the operational area of the company.
COOKING WORKSHOP SUPERVISOR: His functions are: lead the commercial area to contribute to the growth of the company, creating new products, ideas and solutions that ensure the vision, mission and objectives of the company. Also, it is responsible for carrying out and monitoring sales trends and developments, and inquire about direct market competitors and potential competitors to realize if strategic changes should be necessary. Likewise he must plan and coordinate the effective implementation of the projects of innovation in products, business continuity and cost reduction that generate sustainable and differentiated competitive advantage, expand and strengthen business value, managing the resources and promoting teamwork and communication.
EARLY CHILDHOOD EDUCATOR: Someone who knows the integral development of children and have the pedagogical knowledge required to plan, coordinate and guide the plans and activities for each of the age ranges to be worked with considering the context. Therefore, this position is of great importance within the company, as it is in charge of carrying out an innovative pedagogical approach and the effective work of the company in a real situation.
HEAD CHEF: The chef is who should be responsible for monitoring the production process executed in the area of food and must ensure the quality of raw materials, and that they receive adequate treatment and disinfection in the making, and control hygiene, and security sectors and personnel in charge. Along with this, plan and organize the dishes that will be prepared by children. He propose different ideas of food with a nutritional balance. He plans different recipes and provides cooking implements required.
SECRETARY: She's the right hand of the general manager and the cooking workshop supervisor, responsible for the company's documentation and public attention, making this during the workday. In addition, she is in charge of preparing letters, documents, certificates, etc., as well as receive documentation that comes to the company, and answering the phone all at times.
EXTERNAL ACCOUNTANT: The functions of an accountant are: check all financial statements made by the general manager, collaborate, analyze and procedures for accounting, tax and financial records of the company. Mental abilities that should possess the person for this position is the numerical ability, language and accounting, tax and financial knowledge.