operations plan
A. Operating Cycle
Fundamental operating procedure
Start of work:
A. Inventory check beginning of the day/ regular stock counts
B. Quality control
C. Preparation of ingredients
D. Taking orders
E. Creating the desserts
F. Inventory check for the end of the day/ regular stock count
G. Review of sales
Work activity list:
Working hours of the general manager: 1:00 pm to 9:00 pm
Time framework
Duties and tasks
If needed
Meeting with the employees before operation starts, giving instructions to increase productivity
1:00 -3:00 pm
Monitoring the operation of the business
3:00 – 4:00 pm
Helping out with the procedure in preparing and creating the food
4:00 - 5:00 pm
Ensuring cleanliness and safety of the workplace area
5:00- 6:00 pm
Checking for quality control making sure of the consistency of the end product
6:00 – 9:00 pm
Continuous interaction with customers, catering to their needs. Creating loyal and satisfied customers.
If needed
Doing other duties even out of his area, cleaning the toilet, mopping the workplace, cleaning tables, washing dishes.
Work activity list:
Head of operations
Time framework
Duties and tasks
1:00- 3:00pm train new staff members and assign duties and work schedules
3:00- 4:00 pm direct and supervise staff members
4:00- 5:00 pm
Helping the wait staffs serve customers.
5:00 – 6:00 pm
Keeping track of the restaurant’s inventory of food and beverages and order new supplies when necessary.
6:00- 7:00 pm
Making sure the restaurant is clean and well-maintained and ready for health inspections.
2:00 – 9:00 pm
Effectively manage any complaints that arise.
8:00 – 9:00 pm
Report to the general manager about sales after the operation.
Work activity list: Head of marketing
Time framework
Duties and tasks
1:00 – 4:00 pm
Improve the sales of a company’s products or services by increasing consumers’ awareness of them.
Fundamental operating procedure
Start of work:
A. Inventory check beginning of the day/ regular stock counts
B. Quality control
C. Preparation of ingredients
D. Taking orders
E. Creating the desserts
F. Inventory check for the end of the day/ regular stock count
G. Review of sales
Work activity list:
Working hours of the general manager: 1:00 pm to 9:00 pm
Time framework
Duties and tasks
If needed
Meeting with the employees before operation starts, giving instructions to increase productivity
1:00 -3:00 pm
Monitoring the operation of the business
3:00 – 4:00 pm
Helping out with the procedure in preparing and creating the food
4:00 - 5:00 pm
Ensuring cleanliness and safety of the workplace area
5:00- 6:00 pm
Checking for quality control making sure of the consistency of the end product
6:00 – 9:00 pm
Continuous interaction with customers, catering to their needs. Creating loyal and satisfied customers.
If needed
Doing other duties even out of his area, cleaning the toilet, mopping the workplace, cleaning tables, washing dishes.
Work activity list:
Head of operations
Time framework
Duties and tasks
1:00- 3:00pm train new staff members and assign duties and work schedules
3:00- 4:00 pm direct and supervise staff members
4:00- 5:00 pm
Helping the wait staffs serve customers.
5:00 – 6:00 pm
Keeping track of the restaurant’s inventory of food and beverages and order new supplies when necessary.
6:00- 7:00 pm
Making sure the restaurant is clean and well-maintained and ready for health inspections.
2:00 – 9:00 pm
Effectively manage any complaints that arise.
8:00 – 9:00 pm
Report to the general manager about sales after the operation.
Work activity list: Head of marketing
Time framework
Duties and tasks
1:00 – 4:00 pm
Improve the sales of a company’s products or services by increasing consumers’ awareness of them.