The wages of Starbucks workers are so low? Is it too hard to get promoted? The operating system of Starbucks has been revealed.

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Winter vacation is coming, recently a lot of private letters Xiaobian asked some questions about going to Starbucks coffee shop to work, I don't know read some comments about Starbucks, most of them said Starbucks wages are low to death. According to the data, baristas earn 2500 to 3000 a month, which is not the salary they get... At present, Starbucks partners under the age of 25 account for a large part, after 25 years old you still hold this monthly salary is really a bit low...

one

Working hours and working hours of Starbucks

Eight-hour work, plus meal and rest time, a total of 9 hours a day, two days off a week, but a rotation, every day is divided into morning, middle and evening shifts, because Starbucks is divided into different markets in China, so each market, the actual operation of each store is different. There is also a slight difference in manpower allocation! But the basic jobs are the same. The contents of proofing are: Pasty, Bar, Bellow and Slide Lobby.

Pastry is mainly responsible for the cleaning of pastry cabinets, and pastry Markout. Bar is mainly responsible for the cleaning of the espresso machine and bean grinder, as well as the advance collection of other items in the Bar position. Bellow and slide lobby are mainly responsible for the cleaning of the sewers in the back area, the cleaning of the coffee shop and the cleaning of plates and dishes, as well as the return of Outside seats!

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Starbucks operating hierarchy

Shared by Hell0World:

Every year, Starbucks has the Guan Peisheng program (school enrollment). The career path of the Guan Peisheng project is the path of the store manager. Guan Peisheng requires an undergraduate course, which requires you to start as a basic barista.

Barista (BB) star barista, that is, the most common waiter

After completing the training of star baristas, Barista Trainer (BT) star barista trainers, if they have the ability, will be trained as Bt, that is, trainers, to train new star baristas, and to train new people, which is also seen as the only way to be promoted to the next position. Going from bb to bt is not a real promotion, because there will be no salary increase.

Shift supervisor (SS) Duty Supervisor, after being familiar with the overall operation of the store, can be promoted to ss after an interview by the regional manager. Generally, an ordinary store will have 3 to 5 resident ss. Ss will be responsible for the cash management of stores, that is, business settlement, or, more generally, you can calculate a large amount of money that is not your own. In addition to helping others calculate the money, there will also be some store administrative work, including managing the food safety of stores, and so on (the classification of administrative work will be explained later)

Assistant store manager (Asm) store assistant manager, from the literal meaning of English, it can be understood that the job responsibility of this position is to help the store manager do the things of the store manager.

The manager of the Store manager (Sm) store, basically, is the ultimate leader and ultimate head of a Starbucks store, with almost all rights in the store, personnel and operation, except for the absolute right to appreciate and raise the salary (which needs to be approved by the regional manager). Generally speaking, in addition to operation and training, store managers need to schedule store staff, handle and coordinate all kinds of things inside and outside the store, inventory at the end of the month, settlement at the end of the month, etc. Of course, you need to be responsible for the sales data of the store.

The District manager (DM) regional manager has the ultimate responsibility for the operation of all store personnel in an area (generally speaking, there are 10 to 15 Starbucks stores in an area). Of course, promotion from ss to asm requires the approval of the manager at the next level. After that, he is responsible for the sales data in the region, that is, for how much money has been earned.

In the above level, starting from asm, the sales of the partner's store will affect the partner's performance bonus, while for the partner below the asm level, the store sales are not directly related to their salary.

Generally speaking, promotion is decided by Dm, and promotion from ss to asm is decided by dm's superior om (operation manager). In other words, promotion from asm to sm does not need to be decided by om. Promotion to asm basically becomes a threshold for middle and low-level management of Starbucks. After becoming an asm, after being trained, there are basically new stores or sm vacancies, and asm will naturally be promoted to sm. Starting from asm, everyone can play a decisive role in each promotion of each subordinate.

Operation manager (om) Operations Manager, also known as the regional manager, directly accepts the work report from dm. Generally speaking, one om manages multiple dm, which of course includes responsibility for the operation in the region.

The next position is generally the middle and senior management of Starbucks. An om is probably in charge of stores in several cities, and then it is the head of a major region (Starbucks in China, Central and Western District, North District, South District, East China District).

At Starbucks, I was only exposed to this level, so that's all I said.

In addition, in the sm position, it can be transferred from operation to the administrative position of partner support center (including personnel department, training department, finance department and other administrative departments).

Coffee master level

Generally speaking, only partners in dm and below positions will participate in the training and assessment in this direction, because om and above positions no longer need to use this name to "fool" them, and they do not have time to participate in learning in this area, but they will participate in this as auditors.

Coffee Master (CM) coffee master is usually seen in the store wearing a black apron partner (non-coffee master companions usually wear green apron), coffee master is equivalent to the entry level.

The assessment of a coffee master is generally divided into a written test and an interview, which is all about a book, followed by a coffee tasting, a description of the action plan, and, of course, the art of lattes. Black apron, really feel awesome. (but it's not really useful) if you want to know the knowledge of coffee, the place where coffee is produced, the story of coffee beans, the flavor, how to describe it, and how to taste it.

Coffee masters still need to be re-certified once a year, but this process is sometimes ignored. I have never heard or seen a shameful thing like wearing a black apron and then changing a green apron.

And in the current environment, there are more coffee masters than before, and the assessment is much simpler (generally speaking, there are training targets in the region, and the district manager will be pressured by his superiors if they are not met. It is also natural to reduce the strictness of the assessment.) it is also natural that the level of coffee masters is much lower, so now, coffee masters are not so rare and the level is uneven. (don't force a coffee master who doesn't know how to pull flowers, maybe they really won't.)

District Coffee Master (DCM) regional coffee master, as the name implies, is the person responsible for the affairs of coffee masters in a community, generally speaking, including training and selecting new coffee masters, organizing coffee classroom activities, arranging coffee culture activities, etc., now this is also very water, there can be several in a community, that is, there will be several DCM in an area with only one DM. You want to know who DCM is, which is different from CM on the apron, but it's not much different, it's also a black apron, but on the apron, probably on the left chest, it's an organically embroidered white partner's name. (of course, some partners embroidered the name themselves in order not to bring the nameplate.)

Coffee Ambassador (CA) I should have spelled this correctly, coffee minister, wearing a brown apron. This is, every two years, Starbucks will hold a coffee minister competition, including coffee pull, coffee tasting, creative drinks, coffee blind, professional knowledge assessment, and so on. This is a competitive competition (the coffee master assessment mentioned earlier, a non-competitive assessment, as long as the examiner thinks you can, you are the coffee master), that is to say, among the participants, you have to be better than the others. In order to get this title, because each year, there is generally only one coffee minister in each region, and then there is a coffee envoy in China as a whole. Of course, the title here only lasts for two years.

three

The division of labor in the operation of a store

During the operation of the store, it is generally divided into four positions, that is, if a partner goes to work today, he may be assigned to these four posts. I am only here to briefly explain that Starbucks has a very complete set of store manpower deployment rules, and I will not go into that detail.

The four positions are: bar workstation, cashier workstation, lobby cleaning, IC (in charge, that is, store manager, generally SS or above partner)

Bar workstation

It is very simple to make a drink, then ask the customer to pick it up, and then confirm with the customer that there is no problem with the drink they get. If there is a problem, they will remake it for the customer until the customer is satisfied. If you are in a peak store, that is, a crowded store, there will be multiple people at the bar workstation at the same time to ensure that customers get drinks in a shorter time.

Cashier workstation

This is also easy to understand, that is, charge money and mark on the cup what drinks the customer ordered. Starbucks has its own labeling method, which every partner knows, and is also one of the required courses after entering the job. The partner at the bar workstation only needs to see the cup and does not need to ask the cashier's partner to know what drink he should make. Then there is sales, recommending pastries, star cards and products that need to be promoted seasonally.

The hall is clean

These are easy to understand, that is, to clean the hall to make sure that no one's position is clean. generally speaking, the partner will clean the hall in 10-20 minutes according to a certain route, including the bathroom, and at other times, this partner may help the partner at the bar, or the cashier, or replenish the used materials (including the preparation of mocha sauce for mocha). The original chocolate solution for making chocolate, and getting things such as cup lids from the back area to within reach of partners in operation, etc.).

IC

In a certain shift, the person responsible for everything in the store is generally the duty supervisor and store manager or deputy store manager, and this person has the right to assign the duties of other partners in the same shift (3 points mentioned above). It is also necessary to be responsible for what happens in the store during this shift, and has the final decision and execution power of all store affairs during this period of time. Of course, if there is a major event, it must be approved by the superior before it can be started.

The manpower allocation of Starbucks is really adequate. It can be said that every employee is scientifically exploited and a set of scientific manpower deployment and allocation methods are used to enable an average of about five employees to cope with a customer flow of about 150 shifts.

Here involves an indicator, IPLH, the English full name I do not remember, the Chinese meaning is a manpower, within an hour, corresponding to the number of drinks or sales, the calculation method is: (total beverage production quantity per day + commodity and pastry trading quantity) / total man-hours. Starbucks has very strict requirements on this indicator, if it is lower than a certain value, it will reduce the number of people who go to work, higher than a certain number, and will not necessarily increase the number of people who go to work.

So, it's very hard to work on an operating shift at Starbucks. Generally speaking, stores with 300 transactions per day are expected to have an IPLH of 10-12. I used to work in a store with a similar number of transactions and had an IPLH of more than 20 for many days in a row.

four

Administrative division of labor in Starbucks stores

Throughout Starbucks, there is a distinction between operating and administrative positions, and in a store, partners above the level of duty supervisor also need to complete the administrative work in the store. The interior of Starbucks is generally referred to as "in charge".

The administrative work in a store is basically divided into the following

Order goods

From the Starbucks back-office system, calculate and "order" the items needed by the store (including coffee beans, syrup, or non-food paper towels, paper cups, cup lids, etc.) based on the store's existing inventory and estimated usage. Basically, everything can be "ordered" in this system. Ordering quotation marks means that the system is owned by Starbucks itself, so there is no need to pay for it. However, the cost of each item will be reflected in the payroll report of each store, which will affect the performance of partners at ASM level and above. Therefore, it is necessary to ensure that the order quantity is more average each month.

The formula for calculating the order quantity, if I remember correctly:

Order quantity = Safety inventory-existing inventory

Safety inventory = (end inventory-beginning inventory) / time x order cycle x safety inventory factor

The time here refers to the time from the beginning of the period to the end of the period, and the ordering cycle refers to the time from the first order to the second arrival, and the safety factor is generally 1.15.

For this order, the ordering rules and methods of other retail stores should be similar, and the ordering time of products is also different. generally speaking, pastries with short shelf life and milk and cream are ordered more frequently, which is easy to understand.

Training

There is nothing to say about training new partners and old employees to learn about new promotional information, but to urge people to know what they need to know. Although there is nothing to say, but this leadership is more important, after all, related to the presentation and development of employees.

Finally, what is the salary of Starbucks? How was the promotion?

A friend who has worked in Starbucks for three years is still an ordinary partner, which is too long. The application for the position of Starbucks manager requires more than five years of Starbucks work experience and requires the position of team leader on duty to be eligible to apply for the position of manager of the new store (the application still needs to pass the examination and examination). As for salary? Listen to Starbucks partners share:

Cute tiger eats chicken (Starbucks barista): Jiangsu, Zhejiang and Shanghai partner treatment. Part-time students 17.5 an hour, 80 hours to send a 300 worth of coupons, distribution of zongzi moon cake during holidays, as well as year-end bonus, this treatment is estimated to be more than 95% of the normal students part-time job. After deducting 4,000 yuan from social insurance and house fund after working full-time for a year, he can still get about 20,000 in double salary plus year-end bonus at the end of the year, which should be considered not bad in the service industry, which does not attach much importance to academic qualifications.

Rabbit girl A Tuan: I don't think it's low, it's really low. I worked part-time at Starbucks when I was in college, the environment was good, the atmosphere was relaxed, and I did a good job when BT was promoted to a part-time SS, more than 1,000 yuan a month, which was not bad for the student party, plus the living expenses given by my family, and the welfare was really good. Two free drinks a day and 10 partner coupons a month. There are zongzi moon cake cards and so on during the holidays. Tasting, who works in the morning and evening shifts, has to say that Starbucks also does a good job in humanities and corporate culture. Part-time jobs are all long-term, just because the training period is actually very long. According to the standard, it takes three months to pass the examination. All beverage production and environmental maintenance has its own strict standards, with regard to coffee culture, coffee classroom and coffee master. All this makes me feel that I am making continuous progress and growth, but when I was working part-time for less than 11 yuan an hour, the hourly wage of Hallim not far away was 19.

Every year, Starbucks has the Guan Peisheng program (school enrollment). The career path of the Guan Peisheng program is the path of the store manager. Guan Peisheng requires an undergraduate course, which requires you to start as a basic barista and become a store manager within one or two years. The reality is that he has been promoted to store manager in two years, rarely.

Most people are still in the position of ASM or RMT, but some experienced managers can pick up the store. The appreciation cycle does not exist for part-time jobs, because Starbucks has no development plans for part-time jobs. To become a part-time employee is to become a regular worker. You are still in any position you used to be.

The coffee industry has always been a service industry, which can not be compared with other industries. It is not a heavyweight. Many ordinary coffee shops do not have three salaries for holidays, two days off, or even insurance. Several of my friends have been working in a coffee shop for the fourth year. There is no room for appreciation and there is no hope. With low wages, Starbucks is not very good, or how high wages and benefits are. But standardized management, so that you step by step forward, you can see a glimmer of hope, there may be a better future.