Mentoring

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What does it mean?
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What does it mean?

Mastering the skill of Mentoring means the ability to inspire people in your care to grow and become confident when completing new tasks. Your constant help and guidance will help your mentees to improve their skills and competences over time.

This requires a natural eagerness to welcome your pipeline into your own world, letting others progress through trial, error and feedback.

People will learn faster with a mentor compared to what they would have done on their own.

Main Theory

The Purpose of a Mentor

In order to understand the purpose of a mentor, it is important first to understand the 3 main definitions and purposes of a mentorship:

A Mentor

A person who can transfer their own abilities to another person by maturing a Mentee’s habits and tendencies to the desired standards.

Mentoring

To expect the same quality of work from the Mentee as you expect from yourself. Being the best version of yourself at all times to act as a role model people can look up to and ultimately build up the same qualities as you have yourself.

Ultimate Goal

Make the person better than yourself!
Your abilities + Their qualities = Something better than you…

The ultimate goal is obviously meant as a reference point for the Mentee. As you develop your own qualities and leadership skills by being the mentor, you will always be at a higher level than your Mentee. But, you should at least be able to form the person into becoming a better version than yourself in their position.


In Joe & The Juice, we are developing people at an age where they (at all moneyball levels) will gain great knowledge from having a strong person they can learn from and look up to:

Most Juicers in our company gets hired at a young age (18-20 years old). The Juicers will at first look up to (and be inspired by) their Trainer and BM. They will try and reflect themselves in the BM and learn from their experiences while developing their skills on each of the work-stations.

Bar Managers are usually a bit older in age, but will still not have had any other manager experience than Joe & The Juice. They need someone who can instill good habits and tendencies in their daily work in order to develop them going forward and prepare them for further progress within the company.
They need someone they can look up to and learn from.

It is very important that the BM works with someone who is willing to do whatever it takes to make them perform. Someone who is willing to pass on the baton of knowledge and work-experience to make sure they do not make the same mistakes as you over and over again.
You probably already guessed it… That person is you!

You are passing on the baton of knowledge, experiences, mistakes, success stories and advice. This also means that you can form the BM into becoming the person that you ultimately believe is the best BM in the market. You were chosen to become an RM for a reason. You were a well-performing BM. Now, you cannot live on this praise anymore. It is time to make others as good as you were… and even better

Secondary Theory

How You Instill Personal Development

So, how can you work on becoming a good mentor that can shape the BMs in a positive direction, providing them new knowledge and more experience?
In order to become a good mentor in Joe & The Juice, there are 6 areas that have to be practiced on a weekly basis:

1. You have to invest time

To be a good mentor, spend a lot of time with your mentee, offering help and support, especially during tough times.

2. You have to be intentional

Plan regular meetings with your mentee, have an agenda, and focus on what your mentee wants to learn.

3. You have to praise & encourage

Encourage and recognize your mentee's choices and behavior, not just their natural talent. Praise specific actions to reinforce them.

4. You need to exercise correction and instruction

Share your experience by correcting and instructing your mentee to help them stay on the right track. Help them set personal goals for development.

5. Bring them into your world

Occasionally involve your mentee in your tasks, seek their opinions, and give them a taste of your role.

6. Honesty

Establish open, honest communication. Encourage your mentee to be transparent and share their concerns and provide honest feedback.



Mentoring & Coaching

It’simportant to understand and reflect on the difference between coaching andmentoring. Mostly a relationship between an RM and BM starts with coaching, as there is a clear agenda and training plan arranged. However, over time, the relationship will develop and become stronger with more trust and mutual experiences, so the RM can act as a mentor without a set agenda or time limit.

Situational Leadership

A Regional Manager should choose and select appropriate leadership style based on the level of competences of their BM. If a BM is new in a position, in a development phase, the RM shall be more direct, instructing and coaching. If the BM is developed and indepent, the RM can be more supportive, delegating and mentoring.

4 levels of SITUATIONAL mentoring AND coaching from RM:

Directing means that the RM is providing clear instructions with close supervision during tasks.

Coaching means that the RM is offering guidance and feedback to help BM’s improve performance.

Supporting means that the RM is providing encouragement, resources, and assistance to the BM.

Delegating means that the RM is delegates responsibility to demonstrate trust, allowing the BM to make decisions and take more ownership during tasks.


Sum Up

3 Purpose of a Mentor?
Mentor: Transfer own abilities to the Mentee
Mentoring: Being a role model the Mentee can look up to
Ultimate Goal: Make the person better than yourself

Rolemodels
The Bar Manager acting as a role model for Juicers
The Regional Manager acting as a role model for Bar Managers

Hand over the Baton
Pass on the baton of knowledge, work-experience and previous mistakes to strengthen the Mentee

How to Install Personal Development
1) You have to invest time: If you want your Mentees to grow it requires for you to invest your own time in developing this person
2) You have to be intentional: Plan in advance when you are having a meeting.
3) You have to praise and encourage: Praise choices and behaviour instead of natural talent
4) Exercise correction and instruction: You need to give correction and instruction, otherwise the Mentee will not evolve
5) Bring them into your world: Let the Mentee get a taste of how is to be a Regional Manager. This will encourage them to reach the same level.
6) Honesty: Honesty has to work both ways in a mentorship, otherwise true progression cannot be realised.

Coaching & Mentoring
Understanding the difference between the two leadership approaches

Situational Leadership
Adapting leadership style based on level of competences of BM

Ensure a nice-looking Counter Product Display
Double check prep for the rest of the day
Maintain Customer Area + Toilets & Outdoor Area - every 15th minute
Carry out 2nd shift-change
Carry out evening temperature check
Execute re-stock
Control the music
Pre-clean: Guest Areas
Pre-clean: Stations
Register Afternoon traffic as done on Trail
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Ensure a nice-looking Counter Product Display

Maintain a presentable look of the counter products throughout the afternoon

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Double check prep for the rest of the day

- Is the prep for sure going to last for the whole day?
- If not, prep the missing ingredients and inform the BM of lacking prep

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Maintain Customer Area + Toilets & Outdoor Area - every 15th minute

- Regularly tidy customer areas minimum every 15 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Carry out 2nd shift-change

- If another shift change is incorporated in DWCF
- Follow shift-change procedures

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Carry out evening temperature check

Use the pyrometer to check the temperatures of all fridges and freezers in the store

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Execute re-stock

- Go through the whole bar area and check how much stock of each item there is left compared to the ideal stock list
- Write down a list of all needed items for the bar to be fully restocked for the next day
- Get the items in the stockroom
- Distribute the items to their designated place in the bar
- Restock done
- This should last until the following day’s restock is executed

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Control the music

- Choose [3. Afternoon] playlist from the music app
- Ensure suitable music volume

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Pre-clean: Guest Areas

- Wipe off all tables and seating
- Wipe off all trashcans tops
- Sweep the floor thoroughly
- Wipe off Coffee Corner and organise all coffee condiment
- Place back all furniture / plants and other interior elements to its designated place
- Puff up pillows and organise them at their designated place

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Pre-clean: Stations

- Sweep the floor thoroughly
- Clean facades (fridge and cabinet doors) in whole bar thoroughly with a multipurpose cleaner
- Disinfect all handles

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Register Afternoon traffic as done on Trail
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Turn on machinery
Check yesterday’s cleaning of the bar area
Open Tech Devices
Setup Guest Area
Check temperatures
Distribute cloths and gloves
Disinfect prep area
Prep all workstations
To-go area
Set-up Display
Start music – [1. Morning]
Make sure the store is presentable and well-functioning for opening
Finish all remaining prep on the juice station
Tidy Customer Area + Toilet & Outdoor Area - every 30th minute
Open trail (daily task app)
Carry out cleaning tasks
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Turn on machinery

- Dishwasher
- Sandwich grills
- Coffee station
- Blenders
- Centrifuge
- Fridges and freezers
- Digital menu screens

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Check yesterday’s cleaning of the bar area

It is your responsibility to sort it out before opening
Inform BM of lacking cleaning procedures
    - Bar Floor
    - Facades
    - Surfaces
    - Cabinets

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Open Tech Devices

- Type in 1x coffee on your employee number
- Check if the order appears on the List
- If it doesn’t, try and reconnect the List
- Check terminals

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Setup Guest Area

- Check yesterday’s cleaning
- Setup whole Customer Area & the Outdoor, so it looks nice and welcoming for the morning guests
- Puff up all pillows and place them neatly

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Check temperatures

- Use the pyrometer to check the temperature
- Register temperatures in Trail

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Distribute cloths and gloves

- Place 1 cloth next to the espresso machine steamer
- Place 2 cloths at the dishwashing area
- Make sure there is enough gloves until next Shiftchange

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Disinfect prep area

Apply a few sprays of sanitiser and wipe off with a cloth

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Prep all workstations

- Check remaining prep
- Follow Ideal Prep
- Write down in a list with all needed prep

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To-go area

All to-go material should be placed on the designated to-go area and filled up with following items

  • Large + small bags
  • Staplers
  • Cup-holders
  • Counter product boxes
  • Stickers
  • (App flyers, napkins, marking pen, shot lids)

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Set-up Display

Set-up coffee condiments, arrange coffee porcelain cups,  juice display and re-fill Counter Product by following CP guide

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Start music – [1. Morning]

Control the volume

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Make sure the store is presentable and well-functioning for opening

- Clean surfaces thoroughly before open
- Ensure all equipment used for prepping is discarded
- Unlock and open doors 5 minutes before opening time

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Finish all remaining prep on the juice station

- Finish all remaining prep
- If a guest enters the store, immediately stop prepping
- Welcome all guests with a smile (1st priority no matter what)

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Tidy Customer Area + Toilet & Outdoor Area - every 30th minute

- Regularly tidy customer areas minimum every 30 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture

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Open trail (daily task app)

- Type-in username and password
- Tick off tasks as they are carried out

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Carry out cleaning tasks

- Never let cleaning tasks compromise a guest experience
- Get cleaning tasks done before lunch rush

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Training

The training of Mentoring is divided into 3x exercises and 1x exam preparation that the RM  must go through together with The Trainer.

This equals a total of 6 OH hours (RM Prospect) + 4.5 OH hours (Trainer) as well as the needed OH hours to let the RM carry out the necessary exercises with all BM’s once the training is done.

The store must look open and welcoming
Pre-Close Sandwich station
Pre-Close Salad station
Pre-Close Juice station
Pre-Close Coffee station
Pre-Close Till area and send out area
Register Pre-close as done on Trail
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The store must look open and welcoming

- Keep the doors open
- Focus on the welcome and recognise all guests approaching the store with a hello and a smile

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Pre-Close Sandwich station

- Clean chopping boards with soap and hot water before dishwasher
- Change all canteens
- Wipe off cooling grave with both multipurpose spray and sanitiser
- Deep clean sandwich station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Salad station

- Change all canteens
- Clean the cooling grave before placing back the canteens
- Deep clean salad station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Juice station

- Close down one blender station
- Clean blender can and jar pad
- Deep clean blender station bottom (sides, bottom, and wire)
- Clean surface underneath blender
- Clean area below juice cups, straws and lids
- Deep clean sneezeguard and all splash guards dividing the workstations
- Change all canteens
- Clean the cooling grave before placing back the canteens
- Deep clean juice station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Coffee station

- Close all groups except one
- Place the filter basket and shower screen in the large milk pitcher with boiling water and one scoop of Cafiza - Do not fill water level over portafilter handle (black rubber)
- Do not lose the shower screen screw!
- Complete cafiza clean and then flush until the water is clear
- Clean inside the group with the coffee brush. Use a damp cloth to wipe inside in the group to remove any coffee oils
- Rinse all soaking parts with water and reassemble shower screen to group head and basket to portafilter
- Clean milk pitcher rinser grate and all milk pitchers (except one) to keep using before placing in the dishwasher
- Clean milk pitcher area to remove any milk spills
- Deep clean coffee station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser (incl. the espresso machine display - in between buttons) Do not spray cleaner directly onto espresso machine buttons

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Pre-Close Till area and send out area

Deep clean the till area and send out area countertop

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Register Pre-close as done on Trail
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Refresh all workstations and prepare for rush
Check all bar bins
Clean dishwashing area
Counter products
Sweep bar floor
Customer area
Maintain Customer Area + Toilets & Outdoor Area - every 15th minute
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Refresh all workstations and prepare for rush

- We need to be 100% prepared on all workstations to execute the rush to perfection
- Refill all ingredients and displays
- Refill all work material and equipment
- Wipe off all surfaces
- Disinfect all touch points with sanitiser

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Check all bar bins

Change all bar bins and trashcans

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Clean dishwashing area

- Run all equipment on the dishwasher station through the dishwashing machine
- Place back all clean equipment at their designated places
- Tidy and clean dishwashing area

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Counter products

Ensure Counter Products are filled according to the Counter Product Guide

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Sweep bar floor

Sweep floor thoroughly by asking fellow Juicers to quickly move away

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Customer area

- Clean tables with sanitiser
- Change trashcans if more than 25% filled
- Puff up pillows
- Arrange furniture back to their designated places
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Maintain Customer Area + Toilets & Outdoor Area - every 15th minute

- Regularly tidy customer areas minimum every 15 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Exercise 1: Shadow Consultant

Objectives

The learning objective of this exercise is to understand how to keep a constant learning curve for the BMs (Mentees). The BMs might have been fully trained, but it can be very useful to keep developing and pushing the BMs towards further growth and learnings. This can be done by acting as what we call a Shadow Consultant.

Introduction

This exercise will take place in an optional store. The RM will shadow a chosen BM in carrying out a task and provide feedback and suggestions on how this could be done at an even higher level.

Step 1 - Introduction to Shadow Consulting - 5 minutes

Inform the RM that it can be very useful to follow up on how the BM is training their team by acting as what we call a Shadow Consultant:

Acting as a shadow consultant leads to a foundation of conversation and can with appropriate feedback potentially make the BM a stronger leader who will be able to act as a better role-model for their employees. The effective time of shadowing the BM doing a task has no limitations. It can be something easy and quick or something more complex that requires more time to be spent. The important thing is that the RM is able to observe all aspects of the training taking place and openly shares feedback on how it could be improved afterwards.

Step 2 - Example of Shadow Consultant - 10 minutes

Take the RM through the example of how to act as a Shadow Consultant to strengthen their understanding of how the task should be carried out:

INTRODUCTION
Shadow the BM in how they carry out a crucial task and provide suggested improvements afterwards.

EXAMPLE

As a part of a SM Junior trainer, the BM needs to train the SM Junior in Count & Stock Management doing their first stock count.

Execution
Follow the procedures of the training throughout a day and observe the method and approach the BM is using for the training. Do not interrupt the training at any point. You can only provide corrections and feedback between just the two of you. You do not want to remove the power from the BM in front of the SM Junior - they should act as the master of the show.

FEEDBACK
Observe the training, gather the intel and give feedback to the BM once the training is done. Share how you believe the training could have been stronger or how they could have done things differently. Share your opinion and remember to handover the message in an engaging way. The BM needs to feel that you are only doing this because you want them to develop even further and become stronger in the specific task.

OUTPUT
If the BM is carrying out the task to perfection, that is only great! Then they get the possibility of receiving praise for their effort. If there are some lacking areas of the training, it should be addressed by explaining that the RM does not want the BM to make the same mistakes as they did. They want to give them the knowledge and work-experience that is needed to develop and progress to the next money ball step.

Step 3 - Practice Shadow Consultant: Execution - 60 minutes

In corporation with the RM , plan and execute their first Shadow Consultant with one of the BMs. Choose a specific task or procedure and remember to inform the BM that the RM is shadowing the BM on the specific day. It should not be a surprise for the BM - it should be informed and framed as a part of their Mentorship partnership. You should not be present during the Shadow Consultant, but should take part in the feedback after the execution.

Step 4 - Practice Shadow Consultant: Feedback- 15 minutes

Once the execution is over and the task has been carried out, tell the RM to hand over the feedback with your presence. Once the feedback is handed over to the BM, bring your opinion on how the RM managed to act as a Shadow Consultant and observe areas where the BM could develop even more.

Refresh all station
Refresh Customer Area
Counter Display
Check defrosted meat
Sweep bar floor
Empty all bar bins
Change cloths and fill up gloves
Clean dishwashing area
Take out trash
Tidy stockroom
Register Shift-change as done on Trail
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Refresh all station

- Fill up canteens using FIFO
- Fill up sandwich bread using FIFO
- Double check if there are enough prepped ingredients
- Clean sandwich grills
- Clean all facades and surfaces with a cloth and multipurpose cleaner
- Wipe off all touch points with a cloth and sanitiser
- Refill all necessary equipment on the station

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Refresh Customer Area

- Sweep the floor
- Clean all tables and chairs with a wet cloth and multipurpose cleaner
- Change the trash bin if it is more than 20% filled
- Arrange all furniture back to its designated places
- Puff up pillows

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Counter Display

Ensure Counter Products are filled according to the Counter Product Guide

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Check defrosted meat

Double check that the procedures for defrosting meat have been followed – Defrost more if needed

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Sweep bar floor

Sweep the bar floor

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Empty all bar bins

Change all bar bins if more than 20% filled

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Change cloths and fill up gloves

- Gather all the used cloths and place them in the designated laundry bag
- Take the needed number of new cloths and place them in their designated place in the bar
- Make sure there is enough gloves for the rest of the day

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Clean dishwashing area

- Make sure all equipment on the dishwasher station have been run through the dishwashing machine
- Place back all equipment at its designated place
- Clean and tidy the whole dishwashing area
- Disinfect the sink

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Take out trash

- Collect all cardboard and bin bags
- Move all trash to their designated trash container

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Tidy stockroom

- Arrange all goods of the stockroom and ensure everything is placed at their designated place
- Clean the fridge and the freezer handles with a cloth and multipurpose spray
- Sweep the stockroom floor

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Register Shift-change as done on Trail
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Sandwich station
Salad station
Juice station
Coffee station
Close Coffee Grinder
Clean and organise to-go area
Clean the grill area when grills have cooled down
Deep clean all sinks
Clean counter product displays
Clean Customer Area & Toilet
Do EOD count
Till area
Close down dishwasher
Take out trash and cardboard
Sweep the bar floor
Change the last bar bin(s)
Wash bar floor
Double check all equipment is turned on/off correctly
Register Trail
Deposit EOD cash
Close store
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Sandwich station

- Turn off the grills
- Wash chopping boards, knives, sandwich scraper, tuna scoop and fork
- Place pesto and tabasco in the sandwich fridge
- Make sure all lids are placed on all canteens in the cooling grave
- Clean all surfaces on the sandwich station
- Double check if all facades are clean
- Close possible open bread bag(s)
- Double check the cleanliness of the whole sandwich station

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Salad station

- Wash measure cups and tongs
- Make sure all lids are placed on all canteens in the cooling grave and ensure to store away the toppings
- Place the lemon juice and pesto in the fridge overnight
- Clean all surfaces on the salad station
- Double check if all facades are clean
- Double check the cleanliness of the whole salad station

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Juice station

- Close down one blender station
- Clean blender can and jar pad
- Deep clean blender station bottom (sides, bottom, and wire)
- Clean surface underneath blender
- Organise blender stations for the morning
- Clean fruit knife and chopping board in hand with soap and hot water
- Disassemble centrifuge: tamper, sieve, steel basket, pulp cover, steel cover
- Deep clean the centrifuge machine using a sponge and multipurpose cleaner and drying off with a clean cloth
- Deep clean sieve with soap and a sponge and rinse it thoroughly with water
- Deep clean steel basket, pulp cover and steel cover with soap, hot water and a sponge and rinse thoroughly with water
- Clean table top surface of centrifuge area and assemble the centrifuge again
- Clean pulp bucket in dishwasher and tie a new bin bag
- Scrub spill can and centrifuge scraper with soap and a brush before placing in dishwasher
- Clean all surfaces on the juice station
- Double check if all facades are clean from pre-clean
- Double check the cleanliness of the whole juice station

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Coffee station

- Close the last coffee group

  • Remove the portafilter from the last groups to be closed down
  • Detach the filter basket from the portafilter
  • Unscrew the shower screen with a stubby screwdriver
  • Remove shower screen and screw- place with the portafilter basket and portafilter in a large milk pitcher. Place one scoop of cafiza cleaner into pitcher- fill with boiling water and leave to soak- Do not fill water level over portafilter handle (black rubber)
  • DON’T LOOSE THE SCREW
  • While the equipment is soaking, do cafiza backflush
  • Take cleaning brush and clean up in group head around seal
  • Remove basket from portafilter and place blind basket in
  • Add 1 spoon of cafiza cleaner to blind basket and place portafilter into group you want to clean
  • Press spiral button and run for 10 seconds then stop
  • Repeat 3 times
  • Remove portafilter and run water until clear
  • Wipe up in group head with a dry cloth to remove any coffee oils
  • Remove soaking portafilter from pitcher and rinse remaining water over drip tray grate and collect the soaking screw, screen and basket
  • Place screw in a grey cup and take shower screen, basket, portafilter and milk pitcher to sink area and rinse thoroughly
  • Reassemble portafilter with basket and place screw into shower screen and put back into group
  • DO NOT OVERTIGHTEN SCREW
  • Place portafilter back into clean group
  • Arrange all Porcelain & to-go cups

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Close Coffee Grinder
  • Close the hopper gate so that no beans can fall into grinding chamber
  • Grind out all coffee left in grinder burr chamber and throw
  • Remove hopper from grinder and place beans into an overnight bag or container
  • Apply steam from machine steam wand to all areas of the hopper
  • Wipe hopper dry with a non abrasive cloth or paper towel
  • Place hopper back on grinder
  • Brush off excess coffee around grinder area and wipe over grinder with dry cloth
  • Turn grinder off

* If store has 2 x grinders repeat this process on both

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Clean and organise to-go area

Clean below all to-go material and organise area for the next day

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Clean the grill area when grills have cooled down

- Brush grills using a steel brush
- Use an empty pesto bottle to blow away any excess breadcrumbs
- Clean grill crumb catchers
- Clean grill area thoroughly: on top, on sides, below and handles wet cloth

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Deep clean all sinks

- Scrub all surfaces of the sinks with a sponge, soap and water
- Pull up sink strainer and remove dirt
- Remove soap and dirt with 5 pieces hand towels
- Wipe off the tap and all surfaces in each sink with a cloth and a sanitiser

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Clean counter product displays

- Waste all remaining counter products using the waste feature on the list
- Clean counter product display tiles and the surface below
- Clean display glass

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Clean Customer Area & Toilet

- Change last trashcans
- Double check and redo toilet pre-clean procedures if needed
- Clean tables in Customer Area if needed
- Stack as many chairs on top of the tables as possible
- Sweep floor if needed
- Wash the floor in whole Customer Area and the toilet walking backwards towards the bar using 2-3 mop heads

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Do EOD count

Close down POS

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Till area

- Move all items away from the till area and clean the tabletop surface with multipurpose cleaner
- Disinfect the area paying attention towards countertop, iPad screens and card terminal number pad

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Close down dishwasher

- Disassemble the dishwasher and press the “empty” button to remove all water from the dishwasher
- Clean the grates and drain filter
- Wipe off the bottom of the dishwasher with a clean cloth
- Turn off the dishwashing machine and assemble the dishwasher again for the morning

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Take out trash and cardboard

Follow procedures according to where your containers are located

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Sweep the bar floor

Sweep the bar floor thoroughly

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Change the last bar bin(s)

Change all the remaining bar bins

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Wash bar floor

- Prepare water and soap
- Pour out the soap mix on the floor and scrub the whole floor thoroughly with the floor scrubber
- Use the floor scraper to move all water and dirt into the drain
- Take five pieces of hand towel/paper roll and remove leftover dirt from the drain
- Use a clean mop head and sweep the entire floor until it is completely shiny

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Double check all equipment is turned on/off correctly

Fridges, freezer, and espresso machine are kept on and that all fridge doors are closed properly

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Register Trail

- Register evening and closing procedures on Trail
- Sign off the day

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Deposit EOD cash

Deposit money bag in the safe or nearby bank

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Close store

- Turn off the lights
- Lock the doors

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How to videos

Exercise 2: Show How It’s Done

Objectives

The learning objective of this exercise is to learn how you can inspire the BM to become even stronger and motivated in their position. This is done by refreshing their memory of how to execute a specific task through leading by example.

Introduction

This exercise will take place in an optional store. The RM will carry out an optional task for a chosen BM and show how it should be done to perfection.

Step 1 - Introduction “Show How It’s Done” - 5 minutes

Inform the RM that another way of mentoring the BMs strengthening their capabilities, is to perform Show the BM How It’s Done:

When a BM is carrying out the same tasks on a weekly basis, they can circulate in the same habits and forget the importance of smaller details in the task execution. Therefore, it can be useful  to refresh the BMs memory and carry out a task for them. First of all, the BM will be delighted that the RM is supporting them with a standard task. But most importantly, they are going to be motivated to do even better when they with their own eyes can see how the RM is carrying out the task to perfection with great energy focusing on even the smallest details. Then the BM will once again be motivated to do even better at this specific task going forward.

Step 2 - Example of Show How It’s Done - 10 minutes

Take the RM through the example of how to perform Show How It’s Done:

INTRODUCTION
A BM is doing repetitive tasks from week to week. Sometimes it is good to stop for a second and get inspiration on how these tasks should be done once again being reminded the correct methods and optics.

EXAMPLE
The BM has to train a Prospect Juicer in Juice Making. In the first hour of the training, the RM tells the BM that they will take care of the training and that they can just focus on the general performance of the store.

EXECUTION
The RM enters the bar and trains the JQ Prospect in Juice making giving 100% of themselves with an unbelievable energy covering the new Juicer constantly. The RM Prospect follows the JQ Prospect around at all times, shares all the necessary tips and keeps pushing them in a positive direction being the best example of a Trainer in Joe & The Juice.

FEEDBACK
When the hour of training is done, explain the BM that this is how a training in Joe & The Juice should be carried out at all times, no matter who the new JQ Prospect is.

OUTPUT
The BM is doing a lot of training, and sometimes they can become a bit demotivated in doing the same training over again. It can be good for them to be reminded of the importance of being the best version of themselves sharing inspiring behaviour at all times. The Output is similar to a follow up. In this case, the RM is instead inspiring the BM to increase their effort going forward by showing how it should be done.

Step 3 - Practice Show How It’s Done: Execution - 60 minutes

In corporation with the RM , plan and execute their first Show How It’s Done. Choose an optional BM task that the RM will carry out with the BM’s presence in the store. It is recommended to inform the BM beforehand, but it is also okay to keep a surprising element so the BM gets surprised that the RM took their time to support them with the task. You (Trainer) will also be present in the store to see how the RM manages to be the best version of themselves carrying out the task for them BM.

*It is very important that the task is being done to perfection, otherwise the whole purpose of the mentorship will fall to the ground. The RM should manage to inspire the BM to become even better at the task by showing them how it should be done continuously going forward. The RM is not doing the task on a weekly basis, so they should be able to execute it with a positive mindset and great energy that hopefully also will affect the BM.

Remember that the RM should explain the BM some key factors of the task execution to apply in their own work going forward (feedback).

Step 4 - Provide Feedback- 15 minutes

Once the exercise is over, evaluate how the RM managed to be the best version of themself carrying out the task and thereby inspiring the BM to copy their behaviour and procedures going forward.

Exercise 3: Juicer Evaluations

Objectives

The learning objective of this exercise is how you can mentor your mentee into becoming a mentor themselves for their own team. This is done by hosting structured Juicer Evaluations, to create a space for an open dialogue.

Introduction

This exercise will take place in an optional store. The RM will teach a chosen BM how to host Juicer Evaluations and guide them in how to get a useful outcome.

Step 1 - Introduction to Juicer Evaluations - 5 minutes

Inform the RM that the third way to strengthen the BM’s optics and push them to become a Mentor for their team is to teach them how to do Juicer Talks:

Just as the RM is carrying BM Evaluations, it is a part of the mentorship to teach the BM how to execute performance talks with their team. There are usually strong social ties connected between each team in Joe & The Juice, but it is important that we are able to have serious conversations with each other in order to make work conditions better.
Furthermore, it is very powerful to let the BM adapt their own leadership skills mentored by the RM.
When a Juicer Evaluation is scheduled there are 3 major topics that can bear fruit for the BM:


1. Get insights on how they feel about going to work?
2. What are their future desires in the company?
3. Feedback on if the BM can do anything to make it a better workplace for each individual.

Step 2 - Practice “Teach Juicer Evaluations” - 85 minutes

In corporation with the BM, let the RM schedule 3 Juicer Evaluations. The RM should try and give further their learnings from practicing BM Evaluations (Communication Module). Tell the BM always to include following 5 questions in the talk:

1. How do they feel about the team performance in the store?
2. Do they feel happy going to work everyday, why / why not?
3. Where do they see themselves in 1 year in company?
4. Are there any aspects of the work they wish they were better at?
5. Do they have any specific things they wish the BM would do differently?

Inform the RM to plan and execute 3 Juicer Evaluations with a chosen BM. Remind the RM that they should let the BM lead the word and only break in if any sudden questions needs to be supported.


*You (trainer) should not be present at this part of the exercise, as is can be harder to open up for the Juicer in front of 3x senior people.

Step 2.1 - Mentor the BM - 15 minutes

Once the 3 Juicer Evaluations are done, sit down with the RM and the BM. Let the RM give feedback on how the BM managed to invite the Juicer for an open conversation and what the output of the 3 evaluations are.


*You (trainer) obviously cannot participate in the actual conversation as you didn’t take part in the evaluation. What you are focussing on, is how the RM Prospect manages to mentor the BM.

Remind the RM that they should incorporate as many of the 6 areas from “How you install personal development” when they give feedback to the BM:

1) You have to invest time: If you want your Mentees to grow it requires for you to invest your own time in developing this person.


2) You have to be intentional: Plan in advance when you are having a meeting.


3) You have to praise and encourage: Praise choices and behaviour instead of natural talent.


4) Exercise correction and instruction: You need to give correction and instruction, otherwise the Mentee will not evolve.


5) Bring them into your world: Let the Mentee get a taste of how is to be a Regional Manager. This will encourage them to reach the same level.


6) Honesty: Honesty has to work both ways in a mentorship, otherwise true progression cannot be realised.

Step 3 - Provide Feedback- 15 minutes

Once the RM has given the BM feedback, take a moment to assess how the RM managed to mentor the BM. Relate to the 6 above key areas of Mentoring when bringing the feedback.

Exercise Sum Up

How to Apply Learnings

All methods should be practiced by the RM to form the BMs towards becoming better role-models and leaders. The RM should use their learnings and activate the exercises when they believe the BM would benefit from it. Go through the illustration with the RM and agree how the learnings and objectives should be applied in the RM's work going forward.

Introduction

After the reflective exercises has been completed and the Regional Manager now understands what the skill means.

The RM will now gather and repeat the key findings from theory and exercises.

These findings will be written down and saved for them to present in the final exam in front of Trainer and Market Management by the end of the program.

As a part of the sum up and final exam preparation, the RM Prospect will explain the three layers of the circle to the trainer.

0.1: SUMMARY OF EXERCISES:

- The Trainer will repeat the headline of each exercise whereafter the RM will repeat the key findings from each step in the exercises. The RM can use their notes from the worksheets to recap what they’ve been through.

The RM Prospect will now explain the why, how and what.

1: THE WHY:

- Explain why Mentoring is an important skill to have when leading and developing people as a Regional Manager in Joe & The Juice. Touch upon the consequences if not leading with Mentoring.

2: THE HOW:

- Explain how to use Mentoring when developing people and how to apply this skillset in the daily work.

3: THE WHAT:

- Explain what the skill means with own words and include key learnings from the main and secondary theory incl. illustrations.

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