Operational Plan Report: Angliss Lobby Bar - Assessment 1, 2020

This report presents an operational plan for the Angliss Lobby Bar, aiming to transform an existing lounge area into a successful bar. It outlines the context, goals, and opening hours, targeting customers aged 30-65. The plan details stakeholder interests, expectations, and communication methods for internal departments like Marketing, Chefs, Purchasing, and Bartenders, as well as external stakeholders such as Suppliers, the local Council, Media, Customers, and the VCGLR. It includes a comprehensive list of physical resources, detailing specifications, suppliers, and costs for equipment such as glasses, bar tools, and POS machines. Standard operating procedures (SOPs) are provided for equipment like the glass washing machine and POS system to ensure efficient workflow and correct usage. The report also covers staff recruitment and induction, including a template for new positions (Chef and Bartenders), salary details, recruitment platforms, and associated costs. The report emphasizes the need for new hires to ensure smooth and efficient operations, outlining specific requirements for each role, including experience, skills, and licensing, and describes the interview process.

DUONG THI DONG-20060080
Date: 3-June-2020
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith
ASSESSMENT 1
OPERATIONAL PLAN
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20060080

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Date: 3-June-2020
INTRODUCTION
Context and goal:
The Angliss lounge area is large and lacks air including some lounges and club chairs with low chairs. According
to the Action Plan proposing the development and implementation of services at Hotel Angliss, the area will be
transformed into a lobby bar filled with cocktail services. Angliss Lobby Bar will provide a comfortable place for
people to come and relax, striving to be a bar of choice for both local and internal guests - specifically targeted
between the ages of 30 and 65.
The goal of the Angliss Lobby Bar:
- Angliss Lobby Bar will aim to enjoy customers and is expressed through the selection of drinks, delicious food,
and professionalism of the staff.
- Customer satisfaction provides a quiet and relaxing environment where friends can meet and relax.
- The goal is to increase the revenue, and the expectation of the Angliss hotel is to increase 10% of the revenue
after opening the Angliss Lobby Bar in the next 6 months.
Opening Hours ( Not change from the current hour)
Monday – Saturday: 7 am – Midnight
Sunday: 7 am – 10 pm
Happy Hour:
Monday – Wednesday: 4 pm – 7 pm
Thursday – Friday: 4 pm - 6 pm
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
STAKEHODLES
The table below outlines the stakeholders with an interest in the operational plan, what their needs are, and what
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith
Stakeholder Interests Expectations Potential Communication
Internal
What is their interest
in the hotel? What is
the relationship?
What do they
expect from the
relationship with
the hotel?
What contribution
can they make to the
project?
What is the best
mode of
communication?
Marketing
Department
They make the plan
for promotional the
Angliss Lobby Bar
They are inform
of plan that
require
promotional
activity.
They research the
market and
recommend The
Angliss Lobby Bar to
customers.
Meeting
Email
Conference calls
Chefs
Organizing food They will be
created a new
menu to matching
with cocktails,
wine or beer.
Safe and fair
environment
workplace
Training kitchen staff
Create the new menu
Bring to satisfy for
customers
Meeting
Email
Purchasing
department
Working with
suppliers
Make sure the
price, quantity
and quality to run
the bar.
Negotiate with
suppliers to bring the
best price for
products.
Make sure to buy
enough materials to
run the bar.
Meeting
Email
Phone calls
Bartender To ensure the work is
done according to the
prepared plan and
policies
Improve their skill
and knowledge about
beverage and wine
Creating new
New staffs will be
recruited.
Staffs take part in
workplace
training, RSA
training and
will be informed
of the new menu,
roles, and
responsibilities at
the new
Create a good
impression and
communicate with
customers
Provide the best
beverages
Making cocktails
upon customer's
request .
Meeting
Reports
Interviews
Noticeboards

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PHYSICAL RESOURCES
New physical resources will be required for the café’s additional services. The new bar area will include the
already existing coffee machine and fixtures, e.g. dishwasher, but other equipment specific for a bar will be
required. All items will require quotes from the supplier before purchase and must adhere to the budgetary
guidelines
before any purchases are finalized.
Item Specification Supplier Number
Required
Unit Cost Total Cost
Glasses Wine https://
www.barware.c
om.au/
20 $4.18 $83.60
Champagne
glass
15 $5.25 $78.75
Hi ball
Water
Whiskey
Shot
25
40
15
15
$2.46
$2.04
$3.90
$3.80
$61.50
$81.60
$58.50
$38.00
Cocktail glass:
Martini
Hurricane
Margarita
12
12
12
$9.10
$12.14
$6.96
$109.29
$107.76
$83.52
Beer glass:
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DUONG THI DONG-20060080
Date: 3-June-2020
Pot Middy
Schooner
Pint beer
15
15
15
$1.56
$2.51
$2.70
$23.40
$29.55
$40.50
Bar tools Kit containing
all the small
equipment
needed to run a
bar.
https://
www.barware.c
om.au/
2 $189.63 $379.26
Wine rack System kit
55/60 bottles
https://
www.barware.c
om.au/
1 $159.00 $159.00
Bar Fridge 3 Glass Door
Under Bench
Black Bar
Fridge
https://
www.ebay.com.
au/
1 $1,199.00 $1,199.00
Blender Blendtec
Professional
800 Blender
https://
www.ebay.com.
au/
1 $799.95 $799.95
Juicer Juicer
Extractor 304
Stainless Steel
Double Gear
https://
www.ebay.com.
au/
1 $1,699 $1,699
Ice buckets https:// 3 $14.95 $44.85
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
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DUONG THI DONG-20060080
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& wine
coolers
www.barware.c
om.au/
Bar Hanger Bar Wine
Glass Hanger
Bottle Holder
Hanging Rack
Organizer
https://
www.ebay.com.
au/
1 $342 $342
Sink Ice well sink
Drop in
(300x300x200
mm)
https://
www.barware.c
om.au/
1 $595 $595
Draft Beer
Dispenser
Draft Beer https://
www.ebay.com.
au/
4 $68.01 229.23
Underbar
sink
300x450x250
large sink
https://
www.ebay.com.
au/
1 $280 $280
Glass
washer
Hobart Ecomax
Plus G403
https://
www.ebay.com.
au/
1 $$3,948 $3,948
Bar Gun Beverage Gun
Holster Mount
https://
www.barware.c
om.au/
2 $49.50 $99
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
Bracket Black
POS
machine
Pos till TFT
touchscreen
Pos Monitor
Receipt Printer
Scanner
Drawer
Keyboard
https://
www.ebay.com.
au/
1 $559.58 $559.58
Total $11,129.84
STANDARD OPERATING PROCEDURE FOR EQUIPMENT
Item: glass washing machine
Department Bar
Purpose Enable efficient workflow and ensure that the machine is use in the right and safety way.
Operating
procedure
Set up:
 Turn on the power
 Place the racks into the machine
 Press fill to fill the machine with water
Operating:
 Open the bottom rack
 Place rinsed dirty glasses between the racks
 Put soap into soap space
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
 Close and press washing button
Cleaning:
 Take the washed glasses out
 Close the machine and press dry out to dry out water
 Turn off the power
 Take the racks out of the machine
Department Bar
Procedure POS machine
Purpose Ensure POS machine run in the right way and payment process is easily and correctly.
Operating
procedure
Opening
 The SHS Operations staff gives the cash drawer to the staff upon opening
 The money is counted by 2 staff members for verification of a starting balance of $100
 The staff counting & verifying the money complete the “Opening Cash Reconciliation”
form and place it in the cash drawer
 Enter the Propharm POS system, click “Open Register”.
 Enter the cash opening balance of $100
 Enter staff initials
 Open register, remove the key, place cash drawer in the register. The key is kept in the
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
Rx drawer at all times
 Remove the auto-settle batch total report print up from the terminal for the previous day.
 The settlement report
Operating
 Using the POS system, verify the customer's identity
 Verify that the service/product matches the receipt/paperwork.
 Complete the transaction and apply the appropriate payment type (cash, check,
credit/debit or AIS Account)
 “Select All”.
 “Complete Transaction”
 For cash transactions, enter the amount tendered, take the cash and return any change if
required, put the money in the drawer, then close the drawer
 For credit card transactions, have the customer sign the credit card transaction merchant
copy, unless the customer uses a "chip" card with a PIN, and then complete the
Propharm process, and put it in the drawer, then close the drawer. A customer copy
receipt is s then printed for the guest.
 Perform a "soft closing": Print POS transaction log and match credit card receipts with
the transactions.
Closing the register
 In the POS system, click “Close Register/Reconcile Payments
 Complete the automatic reconciliation
 Press the “Print Closing Report”
 Click the “Print Report for All Types” button
 Click “OK” to place the batch into closing mode
 Click “Do POS Close” and “Next”
 Enter your initials and click:Close:
 Click “Closing Report” and click “Close”
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
 Print report for actual close with “date opened” and “date closed”
 Finally, print “POS Transaction Report” for the day, which should include every
transaction and includes all drawers
STAFF RECRUITMENT AND INDUCTION
New staff planning template
Position required Salary as
per the
award
Leve 3 or
4
Number
required
Total
salary
for that
position
Recruitment
platform
Costs of
recruitment
Total costs
Chef- Casual $39,288 1 $39,288 Seek.com $275.00 for 30
days ad
$275
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
Bartender-full
time
$41,400 2 $82,800 Seek.com
Total 3 $122,088 $122,363
The Angliss Lobby Bar will be built, leading to some undesirable list issues, such as the current number of
employees that may not include employees for new bar that can cause staff shortages when We operate the bar.
Therefore, we decided to hire some new employees to ensure the Lobby Bar will work smoothly and efficiently.
To ensure our customers have a better bar service, we will hire a few more staffs:
- 2 x Bartender staff- Full time
- 1 x Chef - Casual
All new job positions will be advertised on seek.com.au and interviews will be conducted with the manager.
Bar
2 full-time employees will be hired, who will responsible for running the Lobby Bar is smooth and efficient.
Besides,they must insure quality of product and provide friendly customer service.
This position requires:
- RSA license
- At least 1-year experience
- Knowledge of the classic cocktails and trends
- having well-knowledge of beer and wine
- Great Communication skill and team work
- Ready to work in the evening from 4 pm to 12 pm, especially from Friday to Sunday.
The payout rate will be $ 22.70 per hour according to the 2010 Hotel Industry Awards.
Chef
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
The new chef will be responsible for cooking the right food for the type of cocktails.
- They will be required to work in the everning
- Have at least 2-year experience
- Ability to work well in a busy environment
- Have knowledge of Food Safety programs
- Great team work and communication skill.
.
The pay rate will be $21.54 per hour, in accordance with the Hospitality Industry (General) Award 2010.
 After receiving the candidate's resume, we will email them and provide the time frame for the interview. The
manager will interview the first round by calling, then a short interview at the restaurant if they meet the
standards. During the interview, the manager will discuss with the candidate about their qualifications, skills,
tasks, experiences, and available time. At the end of the interview, the manager will email the candidate to
let them know the results. If successful, they will go to the hotel to receive training and start work
Introduction And Training
New employees will be required to gain experience in their positions but they will be provided with training
courses when they start working at Angliss. Before the start of the first working day, new employees will have an
appointment. The manager will help them get acquainted with the workplace, set goals when working at Angliss,
and provide them with Angliss policy and procedures to help them understand how to work at Angliss Hotel. will
receive OH&S training, complete RSA licenses, and work with manager supervision.
With bar staff, they will be provided with new menus, wine knowledge, and how to make cocktails or special
drinks at The Lobby Bar. Besides, they also capture the food that is suitable for each type of beverage to be able to
recommend to customers and upselling.
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
Meanwhile, the new chef will work with the current chef to understand how it runs of BOH so they can be
confident and comfortable it helps them to be highly effective while working. They will also be provided with a
new menu, how to make special dishes and food safety will be a top priority to mention when training staff.
Furture Training
Because The Angliss Lobby Bar is a new bar, the bar manager and head chef will be required to work in the first
place to be able to observe customers' needs and consider issues that need to be changed in order to work towards
Satisfied customers and success for the new bar.
Existing employees are also required to work with new employees for the opportunity to get acquainted, develop
teamwork, and create a comfortable, effective environment when working.
All staff will also undergo practical training to update and understand the new menu of the bar and the newly added
dishes. This makes it possible for employees to meet customers when they request a special menu or dietary
requirement.
PERFORMANCE MEASREMENTS
This will provides the performance measurements of different areas of the operational plan: Quality, Financial and
Labour.
-Suppliers to provide the best product quality within the expected budget for CoGS and ensure delivery schedules
for the opening day. This should be done on 14th July 2020.
-Increase net sale by 5% week over week.
-Increase bar income to 5% in 2 months
-Decrease 5% food and liquor wastes monthly.
- Increase the rating on social media
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
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DUONG THI DONG-20060080
Date: 3-June-2020
-Inventory: Keep an accurate repository to see how quickly beer, wine, and spirits move off the shelf. we can make
informed purchasing decisions to avoid shortages and help avoid wasting money on items that don't sell much. We
need to check inventory every 4 weeks.
-Labor: Kitchen and bar labor is another area that needs to be measured in certain KPIs.
 Training new staff less in 4 week
 All the employee must wear the uniform when working. They should wear clean and tidy uniforms to make
a good impression on customers. This should be done on 14th July 2020.
 Track working hours to accurately pay employees. That track monitors the peak or quiet hour to arrange the
appropriate number of employees and move staff around as needed. Not only can we increase profits, we can
also see that employees are less stressed and happier. The manager should observer on week 2.
 Creating a pleasant working environment that includes staff development opportunities and providing
performance-based rewards, we will cultivate a loyal employee. It helps cut training costs and measure
facility health.
Glassware Reduce the continuous purchase of glassware, dishes, and dispensing equipment
 Buy high-quality glass to avoid breakage and scratches.
 Train employees, so they know how to hold a cup properly and use the crates to limit breakage.
RISK AND CONTIGENCY PLANS
The contingency plan below identifies potential issues and proposes alternative arrangements to minimise the risk
and negative outcomes in 3 areas: Quality, Financial & Labour
Possible Issue Actions Risks to be considered
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
The employee absent suddenly
many times
Hire new staff immediately and
train to replace that position.
Replace the employee of another
shift if the new employee absent
Not enough staff for serving the
customer
Effect to quality of the restaurant
Reduce productivity
Waste time and money for training
The equipment failure Contact with the maintenance
department to repair the equipment
immediately
Try to find other way to make the
order
Cannot make order for customer
Customer unsatisfactory
Not safe for staff when working
Delivery is delayed Contact to the suppliers to find the
problem
Request the staff to use effective
ingredients to avoid wasting.
Lack of ingredients when making
cocktails
Reduce sales revenue
The customer feel unsatisfactory
LEGISLATION AND REGULATIONS
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
The food Act 1984
The purpose of the Act is to ensure that food for sale is both safe and suitable for human consumption. The Act also prohibits any
misleading conduct in connection with the sale of food and gives legal effect to the Food Standards Code. Under the Act, food
business owners are legally responsible for ensuring that food sold to customers is safe and suitable to eat.
The purpose of the Act is to:
 set out offences for breaches of the food laws and the applicable penalties and defences
 provide the means through which the Australia New Zealand Food Standards Code is applied as the law in Victoria
 establish a food premises classification system and enforcement powers, including emergency powers to deal with immediate
threats to public health
 provide the means through which local councils register food businesses as defined by the Act.
Food safety standards
Food safety standards place obligations on Australian food businesses to produce food that is safe and suitable to eat. A food business
is any business or activity that involves the handling of any type of food for sale, or the sale of food in Australia.
The standards, which also contain health and hygiene obligations for food handlers, aim to lower the incidence of food-borne illness.
There are five food safety standards:
 Interpretation and Application
 Food Safety Programs
 Food Safety Practices and General Requirements
 Food Premises and Equipment
 Food Safety Programs for Food Service to Vulnerable Persons
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
Planning permit
The Hotel will require this permit if we intend to use or develop land, or change the use or development of land which is subject to a
planning scheme.
A planning permit grants approval for a particular use or development, including changing the use, appearance, or size of land or
structures (subdivision, signage, buildings and structures, and building work) to proceed on a specific parcel of land.
Our application will be assessed against the provisions of your local planning scheme.
Planning permit applications submitted to council may need to include the proposed design, planning report, shadow diagrams and
other relevant documentation
General Business Music Licence
We will require this licence if you intend to play copyright music in the hotel.
A licence legally authorises the public performance of copyrighted music from within the Australasian Performing Right Association
and Australasian Mechanical Copyright Owners Society (APRA AMCOS) and Phonographic Performance Company of Australia
(PPCA) global inventory of registered songs (called works), sound recordings and music videos.
We would obtain a licence from One Music Australia depending on the type of business or organisation we are operating and this
covers the rights of the above two organisations.
To be eligible for this license the hotel must:
 Apply using the relevant form
 Pay the appropriate license fee
Liquor license
A liquor licence will be provided from the Victorian Commission for Gambling and Liquor Regulation (VCGLR).
Applicants are advised to lodge liquor license applications at least eight weeks in advance. The application can be made and managed
through the VCGLR’s online Liquor Portal. The time taken to process an application will vary depending on a range of factors
including the complexity of the application and any objections which may be raised. The cost for a new Liquor Licence in Victoria in
2020 is $480.40.
Training for license applicants helps potential licensees to understand their obligations under the Liquor Control Reform Act 1998.
Applicants must complete mandatory training requirements, including Responsible Service of Alcohol before a liquor license is
granted
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
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DUONG THI DONG-20060080
Date: 3-June-2020
Signs must be printed in the original form as downloaded from the VCGLR website. No modification to the form or content of the
posters is permitted.
Signs must be printed in color on A4 (210 x 297mm) paper.
Signs must be printed at a sufficient quality to ensure that the key number at the bottom left is clearly legible by VCGLR inspectors.
Signs must be displayed so that the information contained in them is clearly visible to the public.
The maximum penalty for non-display of signs exceeds $738 under section 102 of the Liquor Control Reform Act 1998.
BUDGET
Category Detail Cost of 1st year
Licence - Applicant for building permit
- Applicant for Food Act
- Applicant for liquor license
- Applicant for general Business music license
- Signage
$500
$160
$480.40
$480.40
$ 1,000
Staff - Hire 2 bartender staffs
- Hire 1 chef
- Training fee
- Cost of recruiment
$82,800
$39,288
$3,000
$275.00
Equipment - Purchaseing new physical resource $11,129.84
Construction downtime - 2 weeks of approx $7,500 revenue per week $15,000
Marketing - Doing via social media $2,500
Mícellanceous - Repairing machine
- Uniform of staff
- Butget to cover unexpected legal fee or operating supplies.
$5,000
$3,000
$2,000
Total cost $166,613.64
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
IMPLEMENTATION STATEGY
What is to be done Stakeholders involved Method of communication
Have a meeting to do the planning Owner, manager , staffs Meeting, email
 Do plan, determine the target and
discuss about what is goinf to be
change.
License application Owner and manager Apply online
Set up new space and new equipment Owner, manager, staff and supplier Meeting, email
 Set goal, research and purchase
resource, design floor and set up
equipment.
Training Staff Manager, Chef, Supervisor Have meeting for training
Recruitment Manager Post information on social media or
recruitment website
Budget development Owner, manager and accountant Meeting, email, phone call
 Set goal, research martket price, set
and review budget
Consultation with marketing team Owner and marketing team Meeting or email to design new content for
our website, design the floor, update
information regularly.
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
GRANTT CHART
Have a meeting to do the planning
License application
Set up new space and new equipment
Training Staff
Recruitment
Budget development
Consultation with marketing team
0 1 2 3 4 5 6 7 8 9
How many weeks are taken to finish the work
Manager Operational Plans BSBMGT517(AIHS2B)-Semester 1
Teacher: Tracey Smith