Production manager responsibilities

The main responsibility of the production manager is to oversee and facilitate the production
of the companys goods/services. This is best done by making and revising procedures that
will help make the production of goods and services repeatable and consistent.
Specific duties include overseeing;

Production of hot chocolate during booth hours

Set up and take down of the booth

Production of cookies

Special orders
you will work closely with the COO in order to make sure all of these things are happening
in the most efficient way possible.
Daily Operations Functional Plan
This document contains the directions for the basic flow of daily operations.
Once the opening procedures are followed this document outlines how to operate the
business under normal circumstances.
1.
When a customer orders the person running the register will listen to the whole order
so they dont miss anything. Then they or the person mixing writes their name and order on
the cup.
2.
The order in its entirety is entered into the POS system so that COGS can be
accurately figured, and the customer is charged.
a.
If the customer pays with card the order must be entered but not Tender in the POS
system, then the card will be swiped on the card reader, once the transaction is approved
then the order can be tendered on the POS system
b.
If they pay with cash enter the amount of cash they are paying into the POS system,
take the cash and give the proper change.
3.
While the customer is paying the person mixing dispenses hot water from the Urn and
adds ingredients in accordance with the recipes supplied by R&D.
4.
Then it gets passed to the person adding the toppings who will add them and then put
a lid on the cup and a straw in the spout. Then they hand the drink to the customer
5.
If the customer orders cookies, the person running the register can invite them to use
the tongs and select their own cookies after they have paid.
6.
if the customer wants their chocolate frothy the person mixing mixes the chocolate
in the blender and then blends it puts it in the cup and then hand it to the person adding the
topping
When its closing time Follow the Closing procedures as outlined.
Opening and Closing procedures
The purpose of this document it to outline the Opening and Closing procedures for daily
operations of 43 north. Included is a checklist of everything that needs to be done and a
suggested plan for how to accomplish it. The directions are left open ended so that the shift
leader or person in charge may make changes as needed to ensure things are done in the
most effective way.
Opening procedure
1.
Start the Urns, fill them with water and turn them on. (This needs to be First! ideally
half an hour before we plan to sell)
2.
Set up the Tent
3.
Secure the Tent with cinder blocks
4.
Set up Tables and cover with table cloths

5.
Plug in extension cords
6.
Bring Urns to Tent and plug them into extension cords
7.
Plug in Fridge/ Heater
8.
Bring Totes with supplies to booth
9.
Set out Ingredients
10. Set out toppings
11. Set out cookies
12. set out tongs for cookies
13. set out recipe book
14. Hang signs and banners and menu
15. Store Totes under the table during sales hours
16. set out trash can line with a clean bag
17. Count the register
18. Ensure that IPads are charged and POS is running
19. Ensure card reader is charged and volume is at full
20. Plug electronics in as necessary
21. Complete a visual scan to ensure that everything is out and ready for customers.
Closing procedure
1.
Follow Finances procedure for closing the register.
2.
refill syrups and toppings that have gotten low
3.
Unplug the urns and allow them to cool
4.
Return toppings and ingredients to the proper totes, they should be labeled
and putting things away correctly ensures they can be found.
5.
Take down menu and signs and banners.
6.
Take off and fold table clothes
7.
take down tables and put them away
8.
Unplug extension cords and put them away
9.
Empty urns of remaining water and wash them with soap
10. Take down tent
11. take totes to storage
12. take tent to storage
13. put clean urns on cart and put in storage
14. make a final check to ensure all company assets are put away safely and it will
be easy for people opening the next day to find everything
Cookie making operations functional plan
This Document outlines procedures that should be followed for making cookies and other
baked goods.
Determine the number of cookies to be made by subtracting the number of usable left overs
as supplied by the quality control manager from the total number of cookies to be sold as
provided by the marketing department.
ALL COOKIES NEED TO BE MADE IN EMMAS KITCHEN
Begin by following the kitchen procedures taught to us by Breanna, this includes leaving
backpacks outside the kitchen and get a bucket of sanitizer ready to clean up spills
While making cookies follow recipes and any special directions from R&D to ensure that the
cookies are made consistently every time.
When the Cookies are made and cooled place them in container for storage and transport
to the booth.

Follow the procedure outlined for cleaning the kitchen, including but not limited to;
Rinse excess food from dishes in special rinse sink (its the one with the garbage disposal)
Wash Dishes in the proper 3 step way
Allow all dishes to air dry except for clear plastic containers which should be dried with a
clean paper towel.
Make sure everything is put away in its proper location.
CLEAN MORE THAN YOU THINK YOU HAVE TO.
Do a second check to see if everything is cleaned and put away.
Take cookies to storage where they will be ready for the next day.
Special orders operations functional plan
Special orders hold a lot of potential to boost revenue. These are general procedure to
follow to make sure that those who make special orders from us want to do so again.
If anyone is approached weather at the booth or elsewhere about a possible special order
they should take down that persons name and contact info and get that information to the
COO or production manager.
*special orders need to be placed at least one business day in advance
The COO or production manager will call the person to get an exact order that includes how
many, what size what flavor, delivered to where and when
*special orders will only be delivered on campus
On the day the order needs to be fulfilled the COO or production manager will pass along
the info to the shift leader about how many cups of cocoa and how many cookies need are
needed and give a timeframe of when to have them completed.
when the order is ready the COO or the production manager will deliver it so that normal
booth operations can proceed.
If the order includes a large number of cookies those making cookies need to make enough
to provide for the needs.

Human Resources

Checklist:
Make two week schedule
Update schedule as needed
Record hours
Approve companys hours
File any complaints

Responsibilities:
Scheduling: Make a schedule for the company to know when they are expected to work at
the booth or make the product. The schedule should be done two weeks in advance. Any
schedule changes should be approved by the Human Resource manager or COO.
Keeping Track of Hours: Record all hours in the worksheet provided by the IBC teachers.
Make sure that the worksheet is updated every week.
Complaints: Receive any complaints from the employees. Inform the COO or the CEO
about any issues and come up with a solution.

Process Design Improvement and Quality

Checklist:
Look for ways to improve quality daily
Observe quality in production in kitchen 2-3 times per week
Observe the quality of food in the booth 2-3 times per week
Create a Quality Metrics Report weekly
If you dont know the customers, you dont know the meaning of the word quality.
Improve Quality
Continually look for ways to improve the quality of the products produced. Talk with
customers to find out their satisfaction level with the products provided. Talk frequently with
R&D to find ways that the products can be improved. Review marketing surveys to learn
about what the customers want. Update the definition of quality as needed.
Quality of Production
Observe the kitchen during production of goods two to three (2-3) times per week. Make
sure that products being produced are quality in taste and appearance. Manage defects
and make plans to reduce defects. Ensure that proper cleanliness and sanitization
procedures are being used while handling food. Hair, shoulder length or longer, must be put
up at all times while working in the kitchen. Cooking of company products should be done
in the kitchen in the Clark building unless otherwise directed by the COO.
Batches of cookies per the recipe will make roughly the following amounts of cookies:
Snickerdoodles: 25
Triple Chocolate: 40
Chocolate Chip: 50
Quality of Booth
Observe the booth during operation two to three (2-3) times per week. Manage quality of
food being served. Make sure that food doesnt spoil and is suitable to be sold.
Cookies should be stored in an airtight container overnight and if not on the sales table at
the booth. Cookies older than four (4) days or cookies deemed unfit to be sold should not
be sold. 43 North wants to promote high quality foods. To ensure quality of products, the
quality manager is allowed to sample foods as they see fit. Sampled food should be
recorded in the yellow note pad that can be found in the binder kept at the booth. Cookies
that are unfit to be sold can be chopped up and served as toppings. Ideally cookies will be
baked every night to ensure freshness the following day. Cookie inventory should be sold
on a first-in, first-out basis to prevent waste in cookies.
Hot chocolate mix and toppings should be measured out for each customer with the
provided utensils. This will keep the products consistent from day to day no matter what
employee is working.
Make sure that correct food cleanliness is being used and that equipment is cleaned
regularly. Employees must use hand sanitizer while handling food and cannot touch the
food directly. Gloves, tongs or napkins must be used at all times while in direct contact with
the food. Hair, shoulder length or longer, needs to be put up at all times while working at

the booth. Cleaning supplies (hand sanitizer, cleaning wipes, etc) cannot be stored on
the same table as food.
All containers and utensils that come in contact with food that are used at the booth should
be cleaned with soap on a regular basis. This includes the erns, tongs, plate for cookies,
mixing spoons, measuring spoons, food storage containers, etc.
Quality Metrics Report
Make a Quality Metrics Report weekly. Develop and refine quality metrics. This should be
a plan to show the progress of the companies continuously improving quality of products.
The report is to be made available to the company each Monday morning.

PURCHASING PLAN

Checklist:
Opening
Count the lids before opening (There should be at least 100)
Count the cups before opening (There should be at least 100)
Make sure there is water in the Chocolate makers
Make sure the booth is set up properly
Make sure trash cans have bags in
Make sure the people who are supposed to work in the both are there and
ready to go
Make sure there is money change for sales
Make sure the Health Department laws are being followed
Closing
Make sure there are 100 lids available for next day
Make sure there are 100 cups available for next day
Make sure that the excess Hot Chocolate is measured before it is thrown away
Make sure the booth is taken down
Make sure the trash cans are cleaned up
Make sure Chocolate makers are off
Make sure Chocolate makers are clean for next day
Make sure there is enough Basic Supplies for the next day out in the 43
NORTH BOX*
Update Inventory
*43 North Box 1- Booth Essentials
100 lids
100 cups
1 Box Spoons
1Box napkins
Cleaning Wipes
Towels
Antibacterial Gel
Sharpie
Paper
*43 North Box 2- Process Essentials
Chocolate mix
Flavor drops
Chocolate makers
Big Spoon
---Water-Responsibilities:

Keep an updated list of the Supplies that are need

Know the suppliers and always look for better deals

Make orders, over the supervision of the COO

Keep track of Inventory

Keep the booth clean

Supplies & Suppliers:
In order to find a list of the supplies and suppliers, do the following:

Go to Google.docs
Open the folder Operations
Go to Supplies
Click on the SUPPLIERS tab
o Supplies: What we buy. Listed on the first Column on the Left.
o Suppliers: Who we buy from. Listed horizontally on the first line, these are color coded.
Make orders:
Orders SHOULD NOT be made before talking to the COO. Do the following:
Make a list ( if possible visit the web page and put all the supplies on a cart)
Make sure we dont have extra on the inventory
Review the list with the COO (They may need to talk to the CFO first)
Together with the COO make the order
Inventory:
Follow the created system to keep track of inventory. Make sure to maintain in inventory
enough supplies for two days of business. Take note of the following:
Daily:
Keep track of the opening and closing Inventory in the booth
o How many cups, lids and spoons we started off with and used
o Is there enough chocolate out to satisfy the next two days demand
o How many hot chocolate was sold?
Weekly:
Make sure there is enough supplies for the next week
Make sure there is supplies on hand for the booth for the entire week
Make the orders that need to be made remember shipping takes from 1 to 2
business days
End of Business Period:
At the end of the period, it is possible to sell some of the supplies that are in good
conditions such as the chocolate makers, tables, bins, among others. The following are
actions to take into consideration:
Publish items on the BYU-I trading webpage
Publish items on the Rexburg Garage & Sales web page on Facebook
These are guidelines, that if followed will make your job easier to accomplish. However,
changes can be made after the approval of the COO. Remember to always go the extra
mile.

Safety Plan
Checklist:

WORK ENVIRONMENT
I.
For Employees
a. Sexual Harassment: follow the schools guidelines.
b. Slipping Hazard From Oil Or Hot Chocolate: making sure that all spills are
cleaned up immediately. Always have paper towels on hand.
c. Avoid Overcrowding The Workplace: Only four people in the booth at all
times. Making sure that everything is stored correctly in our booth will insure
enough room for those working.
d. Use Safety When Heating Foods: Make sure that the proper cooking
instruments at the right times. Also making sure that it is safely set on the
proper surface.
II.
For Customers
a. Slipping Hazard From Hot Chocolate: making sure that all spills are cleaned
up immediately. Always have paper towels on hand.
b. Warning On Hot Foods: Having quality cups that will stay cool. Also having
signs with warnings saying all hot chocolate will be served hot.
c. Electric Chord Tripping Hazard: All cords will be keep out of the way and
taped to the floor. If possible secure a space that our chords will be against
the wall.
II.
For Environment
a. Throw Away Trash: Make sure that the garbage cans are never full and are
taken to the dumpster on a regular basis. Also making sure that after we
close all trash is picked up and thrown away.
b. Recycle: When possible we will recycle all that we can. Including all of our
paper and plastic products.
PRODUCTION RISKS
I.
For Employees
a. Hot Oil For Cooking: Make sure that the oil does not get too hot and that
everyone around the oil is aware that it is hot. Also use the right cooking
utensils.
b. Hot Chocolate Burn Risk:
c. Keep Hair Up Or In A Hat: Everyone (especially girls) must have their hair
away from the face and secure. This includes when working in the booth,
making the product, or restocking supplies.
d. No Open Toed Shoes: Make sure that all shoes are closed toe and will protect
feet from any harm (like boxes dropping on them).
e. Wear Gloves: Everyone must be wearing gloves when handling the products.
This includes preparation time and when serving the customers.

f.

II.

II.

Use Appropriate Protection When Handling Hot Food: Make use of the proper
utensils provided.
g. Communicate When Carrying Hot Foods To Prevent Injury From Spilling Or
Otherwise: Make sure that everyone around you knows that you are
transporting the item and to stay out of the way.
h. Employees Are To Be Trained On All Equipment Before Operation: All
employees must attend any trainings that take place.
i. Know How To Put Out An Oil Fire: Know the proper steps to take care of any
fires that may occur. Be aware of where fire extinguishers are located and
how to retrieve them in a timely manner.
For Customers
a. Sanitize Dishes Properly: Make sure that all cooking equipment is cleaned
everyday after service is over. Make sure that all are washed with the proper
soap and dried properly.
b. Keep Foods At Appropriate Temperatures: Make sure that all food is keep at
the appropriate temperature and is disposed of in a timely manner.
c. Dont Cross Contaminate: Make sure that anything with possible allergens
are keep separate from the other food containers. When possible use the
same container for the same product at all times.
d. Allergy Foods Or Lactose Goods: Any product that includes allergies, lactose,
or gluten are labeled clearly. Also keep them separated from other products.
Also clearly label these things on menus so customers are aware of them.
e. Dont Overuse Oil. Replace When Dirty: All oil needs to be labeled with when
it was opened and how many times it has been used. Oil that has been used
to capacity will be thrown away.
For Environment
a. Turn Off Machines And Equipment When Not In Use: Make sure that all
equipment is unplugged and stored properly at the end of the day.