BSBMGT517 Manage Operational Plan

Introduction

The Academia Restaurant is looking forward to open its new branch in Philip Island, Melbourne. The hotel should be structured with 20 rooms for living, a big hall for dining room, bar, conference hall, party hall, and a swimming pool. The focus should be given on the quality of service provided to the customers so that the profitability of the enterprise increases by attracting good strength of clients towards the new outlet of the restaurant. The purpose of this paper is to analyse the success criteria for the implementation of the Academia restaurant new outlet.

Market Opportunity

SWOT analysis

KPI Indicators

Services and facilities provided to the customers in terms of food, living, swimming pool, bar, conference and party hall, and others

Providing services and facilities provided to the customers at lower cost than their competitors

Proactive action plan for the risks identified associated with the working of the operational plan of the business unit (Raz,  Shenhar, and Dvir, 2011)

SMART principle for Two Short Term goal and one long term goal

Collection, analysis, and organization of the resource information

The methods which are used for collecting, analysis, and organization of the resource information are discussed below:

Interview: The face to face conversation with the top executives helps in identifying the requirement and improvement they are looking forward in the development of the new Academia restaurant outlet.

Questionnaire: The deployment of the questionnaire with the professionals and experts helps in identifying the strength and weaknesses of the enterprise (Patanakul, 2010)

Focused Group: The designing of new policies and procedures can be developed by taking consultation with the focused group of the organization

Market analysis: The analysis of the market helps in identifying the trends and technologies adopted by their competitors. It helps in taking decision to adopt new and improved version of the technology implemented in the construction of the restaurant plan (Otieno, 2014)

Strategic Action plan and manage resource acquisition

Operational plan for purchasing resources and selection of staff

Types of Resources:

Monitor and review operational performance

Identification of success and failure criteria

The success and failure of the project can be measured on the following criteria:

Incorporating new technology in the construction of the restaurant to remain ahead of the market competitors (Kharaiweish, 2013)

Providing roles and responsibilities to the employees according to their skills and expertise so that they can give best of their capability

Improving strength of customers towards the enterprise

Analysis of the Feedback report collected from the employees and the customers (Halil, Nasir, Hassan, Shukur, 2016)

Analysis of the services and facilities provided to the customers

Analysis of the increase in the profit of the enterprise

Improving the work efficiency of the employees

Increasing level of satisfaction of the customers

Completing the project within approved cost and time

Budget analysis

Implementation of contingency plan with risks identification

References:

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