Assessment flow
- Assessment 1 – Q&A
- Operational Plan resources
- Final Operational Plan
- KPI’s
- Financial – syed to provide
- Non financial – Case
- Contingency plan
- Action plan
- Setup milestones
- KPI’s
- 2 x Job descriptions, 2 x Job advertisements , 2 x 5 Interview questions
- Develop an IP clause – pg 49
- Induction Checklist – pg 51
- Setup KRA’s – pg 52
- Supplier email – pg 55
- Supplier evaluation form – pg 57
- Mentoring plan (catering coordinator) – pg 65-67
- Coaching Plan (Catering staff) – pg 70-71
- 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)
- Communication flow
- Marketing
- Staff training and mentoring
- Maintain food quality standards
- Maintain high level of customer service
- Effective time management
- 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)
- Employer responsibilities
- 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 |
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 | ||
| Competitor disadvantage | ||
| 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: Improve quality of service Provide support on increasing operational productivity 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 | |||
| Provide food/menu costing calculator Develop different style rosters for different number of customers/party Identifying resources required | To achieve desired food cost target Able to identify correct manpower resource requirement Identify correct overhead requirements to achieve set targets | Food cost calculator Online roster development tool 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%) |
| Process for performance appraisal, including? Ways in which outstanding performance can be recognised may include any two of the following? Process of addressing performance issues, including? Documentation and record keeping requirements (what documents you will maintain and where you will file performance management documents)? Where this performance management system and appraisal schedule will be stored, and how they will be communicated to staff? Person responsible: HR Manager |