surveillant du service alimentaire

barista

Coffee Culture

Coffee culture overall is a fine enough establishment and chain, the Brandon Manitoba location is equally fine if you go there as a customer. However working there proved the inexperience of the current owners and their possible unwillingness to change.

I worked at the café before the new owners took over so I can say with certainty that the place from a workers standpoint plummeted, there's a reason the place has such a high turnover rate these past few years (not including covid impacting many businesses).
It's very difficult to plan anything as the schedule would only be planed for 1 week and posted usually on the sunday night meaning that schooling or sudden plans become next to impossible to figure out unless you plan them ahead of time and mark those days as off, however it wasn't uncommon for management to get upset at people for doing so "without warning". 

The management was usually quick to blame others, were constantly late, and led by exclusion rather than example. Don't get me wrong I understand not wanting workers to have their phone on them during work hours and that management needs it for contact and work related reasons, that's understandable. But don't tell new workers that they can't have their phones on them to then sit right where they can see you using your own phone for non-work related reasons for hours on end and expect them not to get confused. Much less blame other staff for why there'd be confusion when as management they're supposed to be the example workers follow. 

Some other points about the job, there's only 2 titles and that's either a staff member or a team leader. Being a team leader puts more pressure upon the worker with more jobs and responsibility over the café when management isn't there. You'd think that would also reflect in your pay however you'd be wrong. You can expect to get a little more then minimum wage by maybe a dollar or two.

As for the work, the morning baking shift is honestly pretty easy as long as you're ok with being up very early in the morning, the only complications I would run into is management would be scheduled to do front of house opening and regularly would show up very late, sometimes showing up after we had already opened. Don't make the same mistake that I did by taking the entire café opening on your shoulders as that only shows that them doing that is ok, and will burn you out very quickly.

The food and baked goods are easy to make because everything is mostly premade and packaged so if you were hoping to do actual baking I'm sorry to inform you that's not what you'll be doing here.

While I was working there the staff despite coming and going frequently where generally pleasant people to work with and I hope that everyone who left has found better places that appreciate them better.

One thing I can say that is good is that they do have benefits, but only if you're working full time. It's really basic health and dental that you have to sign up for as otherwise you don't have the coverage, and paying for it comes right out of your paycheque.

To be clear this is by no means a reflection of coffee culture as a whole, this is purely issues with how this single location is run and how it's affecting those who do work there. I hope management learns, however I refuse to step foot into that place again to ever find out.

Being the Store Supervisor came with many new responsibilities. I had to keep an eye on the staff at all times to ensure the best job possible was being done. This was difficult at times, but it definitely gave me a lesson on how to be assertive. Making the schedule was a duty of mine as well. In doing this is taught me proper time management and how the schedule needed to be set up in order to have the best outcome in service. When staff couldn't make it in for a shift or we were short staffed at certain times, it would fall on me to cover their shifts. This resulting in many weeks where I would have to put in up to 60 hours a week. For the most part my co-workers were great people to be around, we made it a nice environment to be in, and our customers would see that. The most enjoyable part of working there and being the supervisor was seeing a positive outcome. It didn't matter if it was a big deal or something as small as an employee finally reaching a certain goal, it always made me feel good and that I was doing my job properly.

I would generally work the late shift from 6:00 pm - 12:00 am, during this time I was in charge of making sure things were prepped for the next morning, which included but surely was not limited to;

Cleaning Bathrooms
Prepping the baked goods for the oven
Cleaning the Cafe area
Cleaning the work stations where we made the food/coffee etc.
Taking and making customer orders


At least that was what I had in my job description, although I often was in charge of taking on my co-workers tasks as well, and some of the managers;

Making sure we had enough stock for the month
Ensuring that finances were being used accordingly
Assisting with better maintenance plans
Writing and Distribution of pay cheques


It did not help having a slight language barrier between my employers and I, but I managed to make it work and assist them how it was needed, seeing as they were new to the country.

The most enjoyable part of working at Coffee Culture was the diversity in my job, and of course free coffee.

A typical day at work would include duties such as: serving customers, making accurate orders, baking as well as making food and beverage orders, clean up and also working on cash register. I learned how to deal with customers, how to be accurate, precise, and fast in making orders, how to cook product. learned how to smile even when having an off day. how to be kind to customers. We had 3 managers total including 2 assistant managers. Managers weren't too bad found really enjoyed working with the one manager over the other 2. hardest part of the job was the irregular shifts that would work and not getting many hours in. Most enjoyable part of the job was the getting to know and observe those around me. To make the difference in someones day.

A typical day at Coffee Culture for me would include stocking all products, cleaning the store top to bottom, entertain the customers, cook food and make drinks. I am also in charge of training. I have trained upwards of 100 employees and 3 different owners. Coffee Culture is a great place to work as a transitional job due to the fact that I work an average of 10 hours a day, 5-6 days a week. You can make a lot of money due to the amount of hours given if you are a strong worker. However, I am turning 27 and in need of a career job with benefits and the ability to advance. Coffee Culture does not offer that.

it was a very nice experience to have the optunity to run the storei i learned alot when attending the different meeting we had how to increase sales during slow periods of differnt months how to work with staff on time management how to teach them on different goals with rewards for meeting goals of sales really wasnt any hard part of the job all boils down to commen sence and work smart not hard
i enjoyed my job at the restraunt sad part was the owner wanted to retire ans travel cant blame them

I really enjoy the job itself, giving great customer service is a strength of mine and I really get to use it all day long working at Coffee Culture. Although it is fun working there, our management texts us a little aggressively when we are not at work and it creates a tense environment. We are expected to do jobs that is not required but we get angry text messages if we do not complete them.

I much enjoyed working at coffee culture, mostly liking the morning shift.
In the mornings it's a slower of a start but the pace would picked up during the day! 
The rushes were easy to get through with the staff being easy to work with, and management were very organized and easy to communicate with. 
As well, the food was quality and fresh, a main sale.

I think altogether they provided a great culture and service that I still support till this day!

Management is unprofessional, they treat their employees with complete disrespect. I have never felt so uncomfortable in a workplace. Working here made my mental illness worse. The managers don't want to hear your opinions, and if you try to talk about something that's bothering you at work, they will place the blame on you, no matter the situation. The managers act like High school students and will gossip behind employees backs. Not only have I walked out crying, but numerous former employees have. Do Not work here!

I am enjoying the work with store and customer service .I have good experience with Guest .I learned a lot like to manage the inventory,hours of operation,how to handle the stress ,government deal,dealing with top management,Hardest part of the job is Long hours of operation,Dealing with so many different guest in the day and conversation with them on different topics of world,technology
education,Health,science,weather politics,socially, Festival, development, etc

Top Job Titles	Average salary
Surveillant du service alimentaire 3 salaries reported	$22.00 per hour
Barista 1 salary reported	$16.00 per hour

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