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
DUONG THI DONG
20060080

DUONG THI DONG-20060080
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

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

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
Teacher: Tracey Smith

DUONG THI DONG-20060080
Date: 3-June-2020
& 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