Assignment 2: Designing an Organizational Structure (10%) Purpose The purpose of this assignment is to give you the opportunity to apply all of the major concepts you have covered related to managing and organizing a Canadian business to a real life example. Establishing the optimal structure for an organization is critical to selling it up for success in a competitive market and industry How to Proceed 1. Review the scenario below. 2 Design the organizational structure based on the intormation provided in the scenario, reflecting the key organization design factors covered in Units 4 and 5. 3. The final submission (2-4 pages) should contain: a. a detailed design of the organizational structure based on the staffing positions outlined below (feel free to add positions you think are missing); b. your rationale for the structure (1 2 paragraphs c. your rationale as to whether the structure is organic or mechanistic (I paragraph), and d. an assessment of why (or why not) you accounted for the four influential factors (4 paragraphs). 4. include a cover page and reference any sources you use to support your analysis and design using APA format 5. Submit your results to the Assignment 2 dropbox on UM Learn. Scenario As a fresh grad out of culinary school in the early 1980's, Uncle Joe took out a loan to purchase a food truck that he ran on his own as a sole proprietor. Uncle Joe offered moderately priced, up-scale casual dining items on the go-gourmet hamburgers and sandwiches, salads, fries, and drinks. In these early days, Uncle Joe had no staff; he was responsible for all functions of the business. items on the go-gourmet hamburgers and sandwiches, salads, fries, and drinks In these carly days, Lincic Joc had no staff, he was responsible for all functions of the business. > He would spend his days sourcing supplies (ingredients, inventory), getting the word out about his business, and finding out where the hot events were around town, so that he could get a permit to operate his food truck business there > He spent most of his evenings working solo in the truck taking orders from customers, working the grill, and doing the clean-up. Occasionally, at a really packed event one of Uncle Joe's friends would volunteer to work the front of the truck taking orders and serving customers. By the end of his first summer in business, Uncle Joe's food truck had become a local hit, and he was able to hire a regular staff person to work the front of the truck with customers By the mid 1980's, Uncle Joe's food truck business was a hit. It was financially sustainable, achieving an average annual growth of 15% in profitability, and was well known around town. By 1987, Uncle Joe was operating 3 food trucks year round, and up to 6 during the busy summer season each with their own manager and a crew of 2 kitchen staff (grill and prep). In 1989, Uncle Joe received an offer to purchase his food truck business that was significantly higher than what he thought the business was worth. He decided to accept the offer and sold the business. With the money from the sale of the food truck business Uncle Joe was able to pay off all of his existing business debt and pursue his dream to open an upscale, casual dining mid-town bistro. In 1990, Uncle Joe was preparing to open his first brick and mortar restaurant. While he still wanted to spend at least half of his time behind the grill, as owner, Uncle Joe also became the restaurants general manager, responsible for over-seeing all of the functions of the restaurant Three weeks before opening. Uncle Joe hired all of his staff, including: >1 assistant to the owner & general manager > 2 assistant managers: >1 assistant to the owner & general manager: > 2 assistant managers: > I kitchen manager: 2 hosts: 3 servers > 2 table bussers: > 2 bartenders: > 2 bartending assistants: > I chef > 2 line cooks: > 2 prep cooks, and > 1 dishwasher From his experience, Uncle Joe knew which skills were needed in each of these positions to ensure the success of the restaurant, including the quality of its food, atmosphere and the overall dining experience, But how should Uncle Joe organize his staff? Assignment 1. Design a structure using the four major aspects identified (span of control, centralization, formalization, and departmentalization), 2. Confirm if the structure is mechanistic or organic 3. Identify which of the four influential factors (size, strategy, environment technology) you considered in your design choice and explain why