Operational Plan for Diploma of Leadership and Management

Operational plan
Diploma of Leadership
and Management
Student name
Professor name
Student ID
Date and time
University name

Operational plan
Table of content
Assessment 1...................................................................................................................................3
Question 1....................................................................................................................................3
Question 2....................................................................................................................................6
Question 3....................................................................................................................................7
Assessment 2.................................................................................................................................10
Part A Case Study......................................................................................................................10
Part B Role Play.........................................................................................................................12
Assessment 3.................................................................................................................................16
Question 1..................................................................................................................................16
Question 2..................................................................................................................................16
Question 3..................................................................................................................................17
Question 4..................................................................................................................................17
Question 5..................................................................................................................................18
Question 6..................................................................................................................................18
References.....................................................................................................................................19

Operational plan
Assessment 1
Question 1
Consider yourself as an operational manager in your current workplace. You have to develop and
implement operational plan using information from your organization.
 Plan adequate resource allocation
Duke’s coffee: Location is very important for any café outlet. It is already being operated in
Melbourne location; and hence the operational plan only needs to be redefined by adding new
dining areas (space taking on rent adjacent to the current outlet). Here, I will list down the
resource requirements for Dukes coffee which would include aspects like experience, skills,
time, facilities, products, and raw materials. To operate efficiently in a Dukes coffee restaurant, I
would require 5 personnel operating between 9 AM to 5 PM and 9 personnel operating from 5
PM to 10 PM, 5 working hours. 3 personnel will be handling billing queues, 3 will be serving
orders and 3 will be handling kitchen operation. Less number of personnel will be able to serve
in morning time because of fewer customers visiting the store. All employees must have
experience of 2 years of more, having hotel management course or related degree. The sitting
arrangement for 30-40 people is needed: 7 tables (big) with 4 chairs each and 6 tables (small)
with 2 chairs each, as part of arrangement in the dining area. Raw material will include coffee
beans, pastas, burgers, vegetables, sauces and corn floor. As and when we will start our
operation, the head chef will send his or her requirements for cooking materials just-in-time to
avoid the unnecessary wastage. Furthermore, we have developed a ERP system where resources
are managed in real time with a timely update each morning (Høpfner, 2017). Budget will not

Operational plan
vary much as compared to last year; only a chunk of rent will be added to the current cost
budget.
 Choose relevant key performance indicators
The key performance indicators are described as below. It has been segregated into three
different operations such as kitchen management, front line management, and other operations
activities.
kitchen management KPI
Cooking time per dish
Profitability
Total inventory used
Total inventory wasted
Productivity per head
Front line staff KPI
Serving per head
Feedback of customers
Customers ordering suggested items
Staff turnover
Other operational cost KPI
Return on investment
Technological efficiency
 Put in place performance monitoring processes
The performance monitoring process is described in the figure for Dukes coffee café, it is very
important for a company to follow a particular performance management system to manage the
staff and companies’ annual performance.