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As an executive chef in the new environment (refurbished banqueting department), tactfully I have to prepare an operational plans to run up the successful business. Operational plans plays vital role to track down working procedures in a systematic way and forecast the result of the each task. Before preparation of an operational plan in new environment I have to study and understand the structure, lay out of the venue and how it is designed. Operational plans include: 1.Operations Plan The operations section of the business plan should convey a general description of how the restaurant will be operated on a day-to-day basis. Most chain restaurants have systematized their operations. The system is then documented in an operating manual that the management team and employees must follow. This way everyone is on the same page. Although it is not always realistic to complete an operating manual before the business plan is written, it is important to acknowledge the systems and controls you intend to put in place. Documenting the systems and procedures can take place during the opening process. The operations section may be the most critical to the success of your restaurant; not so much from the investor's and banker's perspective, but as a comprehensive plan to share with management and employees. Key considerations for describing your operations include: Human resource Staffing. This section should list the staff positions, the number of people needed for each position and the average rate of pay for the position. List any recruiting plans or services you will use to hire your staff. Describe the hiring standards and interview process that will be used. This is not intended to be a labor cost projection. That will be addressed in the "financial projections" section of the business plan, to be discussed in a subsequent issue. Training. Provide an overview of the training programs that the staff will undergo. Include in-house training and third-party training such as a state-mandated Alcohol Awareness Program servers may have to attend. Be sure to reference employee handbooks, training manuals and training tools. Company policy Identify ingredients correctly, according to standard recipes, recipe cards or enterprise requirements. Assemble ingredients according to the correct quantity, type and quality required. Prepare ingredients in the required form and time frame. Prepare food according to correct weight, amount and/or number of portions. Clean, peel and/or prepare vegetables and fruit as required for menu items. Prepare dairy products as required for menu items, ensuring they are correctly handled. Measure, sift where appropriate, and use dry goods as required for menu items. Prepare general food items correctly as required for menus. Prepare and portion food accurately, according to size and/or weight and required menu items. Trim, mince or slice and prepare meat correctly. Clean, prepare and/or fillet fish and seafood correctly. Trim and prepare poultry correctly. Store meat, Seafood and poultry hygienically. Equipment Maintain and cleaning The skills and knowledge to clean and maintain kitchens, food preparation and storage areas in commercial cookery or catering operations. Select and use chemicals correctly for cleaning and/or sanitizing kitchen equipment and utensils. Clean and/or sanities equipment and/or utensils according to manufacturer's instructions and without causing damage. Store or stack cleaned equipment and utensils safely and in the designated place. Use cleaning equipment safely and according to manufacturer’s instructions. Assemble and disassemble cleaning equipment in a safe manner. Store cleaning equipment safely and correctly in the designated position and area. Follow cleaning schedules correctly. Use chemicals and equipment correctly and safely to clean and/or sanitise walls, floors, shelves and other surfaces. Clean and/or sanitise walls, floors, shelves and working surfaces without causing damage to health or property. Follow first aid procedures in the event of any chemical accident. Sort waste and dispose of it according to hygiene regulations, enterprise practices and procedures and environmental considerations. Dispose of cleaning chemicals safely and according to environmental considerations. Stock control Establish a system to process and record invoices and credits daily. Reports detailing cash expenditures, payments by check, and accounts payable transactions should be readily available. Consider how check disbursements will be prepared and to whom check-signing authority for the general operating account will be given. OH&S Safety in the workplace is critical to the success of your business, no matter what size it is. As a small business owner you have responsibilities regarding health and safety in your workplace. Even if you don’t have any employees, you must ensure that your business doesn’t create health and safety problems for your customers and the general public. Communication In order to run any business communicate plays vital role to smoothly run the any business in a systematic way. There should be constant link between internal department such as customer service, reservation, food department, kitchen department to avoid human error. Sales and market research It gives concept of present marketing trend and accordingly it gives a direction to the business .customers are the back bone of our business so that we have to look after the customer’s perception and wants to achieve the goal. 2.Financial control BUDGET There are many, many determining factors in establishing a budget. First of all, how many are expected to attend? You might have a pretty good idea for a company party, but in some cases you might just have to make a "guess" until you can get more information. Make the best possible estimate based on what facts you have, and proceed Control waste we should control waste in the kitchen by checking the portion size of the food. We should always check the expiry date of food items to avoid food poison and minimize waste. We should practice rotate the stock in the storage i.e. first in first out Staff controlling Establishing systematic administrative procedures is equally important as putting in place management controls. One might view management controls as tools for management whereas administrative controls are tools to measure management's performance. Administrative tasks such as accounting and payroll processing are vital to the financial success of restaurants. Many owner-operators use a bookkeeper, accounting or payroll service to handle some of the administrative tasks such as the preparation of daily and weekly reports, profit-and-loss (P&L) reporting, bank reconciliations or payroll processing. Investment partners may want to know "who is guarding the henhouse." To address their concerns you might consider the incorporation of these financial controls: 3.Daily report This section should describe, in summary, the day-to-day operations of the restaurant from opening to close. It should convey to the reader that management has a sound plan for operating the restaurant. Briefly explain operational issues such as scheduling, departmental job functions, ordering and receiving, menu production, service, general safety procedures and maintenance. Customer service. Describe plans for establishing service attitudes and policies. Include an overview on how customer complaints will be handled and how the restaurant will go about getting customer feedback such as surveys or through mystery shoppers. Suppliers. You should list suppliers for specialty products that make your business unique. Show contingency plans for replacing key suppliers. If your concept relies on unique products like Florida stone crabs, Maine lobster, or imported items then you'll want to have a backup plan readily available. Management controls. Operating a restaurant on a day-to-day basis requires established systems and controls. Many seasoned restaurateurs have established systems to help them control cost and maintain excellence. Unfortunately, though, some startup restaurateurs open their doors unprepared to handle the day-to-day challenges of operating a restaurant. Incorporate management controls, tasks and support systems into your plan. Some startup restaurateurs are undecided about how they might run the restaurant. They may have plans to hire a general manager or chef before making operational decisions. However, it is important that you acknowledge in your plan some of the basic controls such as: Administrative controls. Establishing systematic administrative procedures is equally important as putting in place management controls. One might view management controls as tools for management whereas administrative controls are tools to measure management's performance. Administrative tasks such as accounting and payroll processing are vital to the financial success of restaurants. Many owner-operators use a bookkeeper, accounting or payroll service to handle some of the administrative tasks such as the preparation of daily and weekly reports, profit-and-loss (P&L) reporting, bank reconciliations or payroll processing. Investment partners may want to know "who is guarding the henhouse." To address their concerns you might consider the incorporation of these financial controls: 4. Communication and evaluation process to update the skill and knowledge As we will be working in a new processes we need to communicate with the staff and ask then if they can follow the procedure or not and make change if possible. we should also observe them while working and see if they need any training. if they need training we should fix time, date and place of training. we will try to train the staff in the working if possible. We will fix the time in such a way that our service will not be affected. We will try to train when it is no much busy or in holiday. we will put all the check list on the wall so that all the staff can see. To make the staff easy to use the equipment we will put step and procedure next to the equipment. We will try to provide all the staff as much as information about new processes. We will also make sure that out staff have no problem in working, if they have any we will try to solve them. We will also make roster for every thing for example cleaning, maintaining etc. The staff performance report has to be effective and meaningful. Staff should be given feedback while performing task to get the job done at time and appropriately. We should take feedback from the customer and correct them and follow the customer suggestion. While we doing the business every time the budget should be compared with last year. We should keep record of each and every financial account. For this we should held the regular meeting which helps to run the business smoothly and profitably.
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