Part 5: Organizational Structure Design

MGMT 2026: Management and Leadership

Personal Learning Cloud / e-Portfolio

Part 5: Organizational Structure Design

 I worked as a barista at Stella’s and based on working there and some research I found that their mission and goal is to maintain a casual, friendly, and familiar relationship with our guests and employees. They pride themselves on not using any frozen products and keep the food they sell fresh and simple. Stella’s has a cozy atmosphere now offering live music on certain days. Stella’s currently has 7 restaurants and a bakery currently open, they also do catering.

Stella’s had a few roles for employees. There were front of house staff. Those being the servers, baristas, expeditors, and the hosts. These were the employees that the customers would first see and it was there job to make sure the customer was satisfied. There were also the back of house employees and there jobs were to prepare the food. Everyone worked together to ensure that the customer was happy and satisfied with their visit.

One of the main external environmental factors is the fact that all there supplies come fresh each day. I saw this as an issue because the amount of product being sold was unpredictable and varied each day it was hard for managers to keep on top of orders. This led to a lot of things being sold out and customers being upset when we ran out of certain items on the menu.

            Another external factor that affects the organization is the amount of competitors they have. Many restaurants are popping up with a similar feel to Stella’s. This means that customers now have more options of places to go to leaving Stella’s with fewer customers. I found that the location I worked at it was mainly busy around breakfast and brunch but with there being quite a few other restaurants around I got very quiet come dinner time.

 

I believe what had the biggest impact on the internal environment was there not being enough staff. This affected the organization because everyone felt that they were being overworked and as time went on it had an impact on overall job satisfaction. A lot of tasks that would usually be a certain person's job were handed off to anyone who has “time.” This meant that you would always be running around and doing jobs that weren’t jobs you were meant to be doing.

 

I would think
that a functional structure would work best for this organization. I think this would work well because it would solve the internal environmental problem of being overworked and doing tasks, they are not familiar with. By having a team structure each employee can focus on the tasks they are best at and the tasks they were hired specifically for. This would also improve any of the issues that are associated with the external environment. The employees would be more efficient doing their jobs therefore customers would be more satisfied with their visit ensuring that they will come back, and they won't have to compete with other restaurants in the area for the customer's business.