Rutabaga Sweets will be slow to hire people in the first few years of operation, but very loyal to those who are hired. Initially all employees will be part-time as the majority of the work will be done by the chef-proprietor. As the company grows, new employees will be trained and supervised by original employees who have been promoted to a leadership position. It is our belief that employees who are dedicated to the success of Rutabaga Sweets should be rewarded. They will be leaders in our future store developments.
Our Personnel Plan begins at ground zero with the founder being the only employee. Wendi James, the chef and proprietor, will initially serve as the only dessert bar chef, as well as the store manager and the instructor for the weekly lessons. Being a graduate of Le Cordon Bleu in Paris, France with experience in three five-star restaurants she is well prepared for the jobs of chef and instructor. In addition, her degree from the University of Illinois, C-U in Restaurant Management equally prepares her for the managerial aspects of the business.
Rutabaga Sweets intends to promote from within and reward the best employees with leadership roles. Our opening employment goal is 4 with a goal to increase to 7 by the end of the first year, 10 the second year and 12 the third year. We realize that this is very aggressive staffing, but intend to hire culinary professionals who are used to the demands of the restaurant business. By this hiring philosophy, we will be able to operate with fewer, but more productive employees and reward them accordingly. From that point we intend to increase the responsibilities of each employee as opposed to hiring more people. Thereby rewarding those who have worked hard to establish Rutabaga Sweets as a superior dessert shop. These people will then be vital in our expansion as we open new stores.