100%(3)3 out of 3 people found this document helpful
This preview shows page 19 - 21 out of 48 pages.
Research, analyse and document resource requirements and develop an operational plan in consultation with relevant personnel, colleagues and specialist resource managers; 1.2Develop and/or implement consultation processes as an integral part of the operational planning process1.3Ensure the operational plan includes key performance indicators to measure organisational performance1.4Develop and implement contingency for the operational plan1.5Ensure the development and presentation of proposals for resource requirements is supported by a variety of information sources and seek specialist advice as required; Obtain approval for the plan from relevant parties1.6Explain the operational plan to relevant work teams1.1:In this task, you will do research and analyse resource requirements with consultation with various stakeholders based on the scenario below. You will also implement a periodic consultation process for this operational plan.Scenario: After your first month in the store, your Supervisor (Group Operations General Manager) has advised you that the existing resource allocation is too old and you will need to research resourcerequirements of the store as of now and develop an operational plan. Based on the simulated organisation information provided (or your own chosen workplace information) and also using the context and scenario, you will now conduct a resource requirement analysis in consultation with relevant stakeholders of this operational plan. Two samples provided. Provide at least two from each resource type.RESOURCE REQUIREMENT ANALYSISHuman Resources PlanBakery ManagerThe primary responsibilities of the executives are to overlook the regular manufacturing process or production. Organising work timetables, Allotting, workers projects and oversee them, Buying of resources such as raw material, overseeing the accountings project responsibilities and keeping the facility clean and running. Head Baker/ChefThe key responsibilities of the head baker and chef include Maintain hygiene, ability to work for a long time period, the capability of generating quality goods, janitorial and dishwashing expertise, and capabilities of running mixers and oven, and ability to follow recipes. Assistant Baker He overall supervising the bakery function as they are the assistant head of baking, janitorial skills and maintain hygiene. Waiter/ Floor personal/ Front deskThey are organising the cash record journals, taking the order and serves to the customers, and their basic skills include, dishwashing and janitorial skills. Operational Management, Assessment 1 v2 Last updated on 10/09/2019 Page 19
T-1.8.1_v3Strategy The organisation put more emphasis on providing the motivation practices in the organisation that encourage the employees towards the organisational goal. The Motivational factors include, Grievance redressed system, star chef of the month, best recipe award, and monetary/ non-monetary advantages. Additional Training Before assigning the responsibility to the staff member the organisation at the