Crunchy

Crunchy
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Mission of the Company
Crunch seeks to ensure that of the customers are offered quality, prompt, professional service, in an environment that upholds cleanliness and comfort. To offer the best foods and beverages that exceed the industry standards, by guaranteeing seasonality, freshness, creativity, technological innovations and embrace traditional styles and quality. The customers will be assured of competitive prices for all the products that will be offered at guaranteed quality, above industry standards (Nonprofitinclusiveness.org, 2015). To ensure that all the guests and the staffs are treated with the highest level of respect and dignity that embraces cultural competence embedded in the company culture. To operate a restaurant that is keen on exceptional and comprehensive attention to details in all areas of operation. To have all the customers that walk through the door to leave with the best of impressions about the impeccable services that they are offered demonstrating warmth, knowledge, graciousness, professionalism, efficiency, integrity and exceptional quality (Nonprofitinclusiveness.org, 2015). To contribute to the community through growth and development relative to the socioeconomic and environmental elements, that improve the lives of the people from a sustainable point of view.
Structure of the Organization
For purposes of management the company will embrace a lean structure that enhance the achievement of it goals in a rapid and efficient manner within the time and resources available. As such the company will have just four levels within its structure that embrace the company’s aspiration in reduced barriers between the different levels of management (Nonprofitinclusiveness.org, 2015). At the top most level will be the upper management, followed by the middle management, then the operational management level and lastly the lower levels of employees which encompasses the actual staffs in the different departments and roles.
Roles in the management structure
Upper management
This will be the highest level of management at the restaurant and will therefore directly assume the overall control and management of the restaurant. This level will thus be made up of the chief executive officer and rest of the chief officers in various capacities which include the chief marketing officer, chief operations officer, chief financial officer and the chief information officer (Frost, 2015). The chief operations officer will be the overall in-charge of the restaurants operations which include distribution, sales, daily activities overview, and sales. The chief financial officer will be in charge of the restaurants technology integration within the business at all levels. The chief financial officer on the other hand will be responsible for the restaurants financial projections, evaluation and interpretation relative to profitability, revenue and costs among other aspects within all the departments (Frost, 2015). The chief marketing officer will then be responsible for the elements of branding, public relations and advertising strategies among other aspects that are related to getting the company products out in the market and making sure that they ...