Assessment flow 1. Assessment 1 – Q&A 2. Operational Plan resources 3. Final Operational Plan a. KPI’s i. Financial – syed to provide ii. Non financial - Case b. Contingency plan c. Action plan d....

MANAGE OPERATIONAL PLAN


Assessment flow 1. Assessment 1 – Q&A 2. Operational Plan resources 3. Final Operational Plan a. KPI’s i. Financial – syed to provide ii. Non financial - Case b. Contingency plan c. Action plan d. Setup milestones 4. 2 x Job descriptions, 2 x Job advertisements , 2 x 5 Interview questions 5. Develop an IP clause – pg 49 6. Induction Checklist – pg 51 7. Setup KRA’s – pg 52 8. Supplier email – pg 55 9. Supplier evaluation form – pg 57 10. Mentoring plan (catering coordinator) – pg 65-67 11. Coaching Plan (Catering staff) – pg 70-71 12. 4 x case study Q&A – pg 61-63 Operational Plan – Resource Planning Introduction · Purpose of the report · Outline all segments of this report Resource Requirements · Physical Resources · Human Resources · Financial Resources Challenges - (pick and choose any 3) 1. Communication flow 2. Marketing 3. Staff training and mentoring 4. Maintain food quality standards 5. Maintain high level of customer service 6. Effective time management 7. Recruiting new staff members Risks – (use any 3) (Hint: your contingency plan will be based on your RISK’s) 1. Financial stability 2. Competitor disadvantage 3. Offsite WHS/Food safety issues 4. Economic condition 5. Loosing goodwill 6. Untrained staff members/New staff members Licenses and permits required 1. 2. 3. 4. Legislative and regulatory Obligations 1. 2. 3. 4. 5. 6. Operational Plan Summary · What is Pesto’s · New initiative – Catering operation (what they want to do) Benefits of the Catering initiative · Increase in revenue · Expansion of business scope · Increase in customer base · Competitive advantage · Goodwill of the business · Low investment/high return Resource Proposal (Copy/paste from the previous part) · Physical Resources · Human Resources · Financial Resources Legislative and regulatory Obligations (copy/paste from the previous part) 1. 2. 3. 4. 5. 6. WHS Considerations (Hint: identify responsibilities related to restaurant/catering business)(at least 5 points each must be realistic and relevant) 1. Employer responsibilities 2. Employee responsibilities KPI’s Financial · number of parties: 6/month · covers: 60/party · Avg cover price: $80 · Labour cost 28% · Food and beverage cost: 46% · Over heads: 26% Non-Financial · Customer satisfaction: 95% · Service deadline: 95% · Quality of service:95% Contingency Plan Action Plan Milestones Clause Write what you want to protect Consequences What will happen in case of a breach Acknowledgement Person must accept and sign Staff member information Checklist acknowledgement Email To: From: Subject: Hi Mr. X, Explain your item usage and need Item description Chest freezer Any – WxLxH Any - capacity Requesting quote Warranty Finance options Regards, Your Name Operations Manager Pesto Restaurant Covers (customers) in every party B – 360/6 = 60 A – 420/6 = 70 Expense Ratio = (Exp/sales) x 100 Labour = (9744/33600) x 100 = 29% F&B = 52% Over Heads = 26% Favorable Number of covers Sales Over heads Non Favorable Labour Food cost Profit Templates Appendix A: Contingency plan template Contingency Plan Section 1: Risks identified 1. Competitor disadvantage 1. 1. Section 2: Strategies/activities to minimise risk By when By whom Review menu options Review menu prices 1 month after operation starts Operations manager/catering coordinator/Chef Mario Section 3: Strategies to implement contingencies By when By whom Review the competitor’s menu items and prices and then adjust accordingly 1 week Operations manager/catering coordinator/Chef Mario Section 4: Approved variations to the plan based on contingencies faced By when By whom Operations team adjusted the menu items and prices Next week Operations team Appendix B: Action plan template One has been done for you as a sample. Actions Start Date End Date Manager/ Person responsible Operational plan completion/approval 15/7/20XX 15/7/20XX Operations Manager/ CEO Purchase all required physical assets Hiring and inducting new staff Implementing WHS requirements for the catering business Apply for required licences and permits Milestones Dates Monitoring tools/ reports Manager/ Person responsible Hiring, inducting and training the new catering staff HR training/people management report HR manager/Operations manager Completing first catering order according to set KPI’s Catering sales report Catering coordinator/operations manager Appendix E: Supplier Evaluation Form template Supplier Evaluation Form Type of equipment: Recommended supplier: Product details: Name/ model: Price: Finance terms: Criteria for selection (tick all applicable): Price Specifications Warranty Supplier finance options Additional features Value for money Basis for Recommendation: Name and Signature of person completing form: Date: Appendix F: Mentoring Action Plan template MentoringActionPlan Mentoree name: Catering Coordinator Mentor name and ID: Your Name Mentoring Objectives: 1. Improve quality of service 1. Provide support on increasing operational productivity 1. Service time Learning Activity Outcome Resources Start Date Review date End Date Can be more then ONE Can be more than one Can be more than one 1. Provide food/menu costing calculator 1. Develop different style rosters for different number of customers/party 1. Identifying resources required 1. To achieve desired food cost target 1. Able to identify correct manpower resource requirement 1. Identify correct overhead requirements to achieve set targets 1. Food cost calculator 1. Online roster development tool 1. Previous catering resource reports 18/4/2020 19/5/2020 17/7/2020 Appendix G: Coaching Action Plan template Coaching Action Plan Employee Name(s): John - Catering Staff Manager Name: ___________________________ Area of coaching Actions on Employee Resources Success Metrics Actions on Manager Duration and frequency Punctuality/Time Management WHS Policy & Procedures/Manual Handling policy & procedures Personal presentation/uniform standards/Dress standards/appearance policy & Procedure Position KRAs (any three) KPI for each KRA Catering Coordinator Following policies and procedures Ensure all reporting staff is following policies and procedures Control food cost Ensure food cost remains at 46% Maintain labour cost Catering Staff Customer service Ensure customer service is achieved according to the set KPI (95%) 1. Process for performance appraisal, including? 1. Ways in which outstanding performance can be recognised may include any two of the following? 1. Process of addressing performance issues, including? 1. Documentation and record keeping requirements (what documents you will maintain and where you will file performance management documents)? 1. Where this performance management system and appraisal schedule will be stored, and how they will be communicated to staff? 1. Person responsible: HR Manager