Operational Plan

Submitted By:

Leader: Belleza, Azaria Ann I.

Agustin, Liam

Bayanin, Russell

Camara, Julia Marisse

Castillo III, Abelardo

Daquer, Liza

Submitted to:
 Dr. Maria Nimfa R. Diaz

December 2022

Aristocrat Restaurant

Operational Plan

Prepared By:

Leader: Belleza, Azaria Ann I.

Agustin, Liam

Bayanin, Russell

Camara, Julia Marisse

Castillo III, Abelardo

Daquer, Liza

2
 December 2022

Table of Contents

I. Executive Summary …………………………………………………………………… 4

II. Business Goals ………………………………………………………………………… 5

III. Operational Plan ……………………………………………………………………….. 6

IV. Strategy …………..…………………………………………………………………….. 7

V. Team ……………………………………………………………………………………. 8

VI. Action plan …………………………………………………………………………….. 10

VII. Timeline ……………………………………………………………………………….. 13

VIII. Budget ………………………………………………………………………………… 14

IX. Resource Requirements …………………..………………………………………….. 15

X. Key Performance Indicators ………………………………………………………… 17

XI. Contingency Plans …………………………………………………………………….. 19

XII. Outcome ……………………………………………………………………………….. 20

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XIII. Approval Process ………………………………………………………………………

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XIV. Appendices ……………………………………………………………………………. 24

I. Executive Summary

Aristocrat Restaurant is an upscale restaurant located in the heart of the city. Our focus is

on providing our customers with an unforgettable dining experience through our exceptional

gourmet cuisine, impeccable service and luxurious ambiance.

  We are committed to providing an unparalleled dining experience to our guests, and we

take great pride in making sure that each and every one of our customers leave with a smile on

their face. We will offer a wide selection of dishes, including seafood, steaks, salads, and

desserts. Our menu will feature high-end dishes prepared with the freshest ingredients, and

vibrant flavors. We will also offer a selection of wines and other alcoholic beverages to

accompany our meals.

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 We will strive to provide a unique and memorable dining experience for our guests. Our

main job focus will be on providing exceptional customer service and creating a warm, inviting

atmosphere. We will also focus on staying up to date with the latest trends in the restaurant

industry, and will use our knowledge and expertise to create unique and innovative dishes.

II. Business Goals

Long-term Goals

• Be the leading upscale restaurant in the city

• Increase customer satisfaction by 10%

• Increase revenues by 20%

Short-term Goals

• Increase customer base by 10%

• Increase customer retention rate by 10%

• Develop a marketing strategy to reach new customers

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Objectives

• Maximize customer satisfaction through excellent service

• Increase efficiency in operations

• Develop innovative menu items

• Increase customer loyalty

• Increase awareness of the restaurant

III. Operational Plan

Targets:

Action  Purpose  End date

Increase advertising budget - Increase brand awareness - Raise Increase

Increase the budget allocated to awareness of the Aristocrat advertising budget

advertising by 10% by the end of Restaurant brand among potential - May 31, 2020 

May 2020.  customers. 

Introduce a loyalty program - Increase customer loyalty - Develop Introduce a loyalty

Launch a loyalty program for a stronger relationship with existing program - June 30,

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 existing customers by the end of customers by offering rewards and 2020 

June 2020.  incentives. 

Launch a new menu - Launch a Increase sales - Drive higher sales Launch a new

new menu featuring a variety of through offering a wider variety of menu - July 31,

dishes by the end of July 2020.  dishes. 2020 

IV. Marketing Strategy

The strategy of Aristocrat Restaurant is to provide an exceptional dining experience

through our gourmet cuisine, impeccable service, and luxurious ambiance. We will focus on

customer satisfaction and retention, as well as efficient operations. We will also develop

innovative menu items and markets to reach new customers.

In order to ensure customer satisfaction, we will strive to provide a warm and inviting

atmosphere. We will also focus on providing high-quality ingredients and fresh dishes.

Additionally, we will provide attentive, knowledgeable, and friendly service from our wait staff.

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V. Team/person involved 

1. Executive Chef: Responsible for overseeing all kitchen operations and ensuring the highest

standards of quality in food preparation are met.

2. Sous Chef: Responsible for managing the daily operations of the kitchen and providing

assistance to the Executive Chef.

3. Head Waiter: Responsible for managing the wait staff, greeting customers and overseeing the

flow of service.

4. Food and Beverage Manager: Responsible for managing the purchasing and inventory of all

food and beverage items.

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5. Kitchen Manager: Responsible for managing the kitchen staff and overseeing the preparation

of food.

6. Marketing Manager: Responsible for developing and implementing promotional activities to

increase visibility of the restaurant.

7. Accounting Manager: Responsible for managing the finances of the restaurant and ensuring

accurate billing and payment of staff.

8. Event Coordinator: Responsible for planning, organizing and executing all events held at the

restaurant.

9. Bartender: Responsible for mixing and serving alcoholic beverages.

10. Line Cooks: Responsible for preparing food orders according to the menu.

11. VI. Action Plan

                                                                Objective 1

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 Action Purpose End date

Develop an effective customer Front of House Manager 2 months 

feedback system

Train staff on proper customer Front of House Manager 4 weeks

service techniques

                                                               Objective 2 

                Action                Purpose                End date

Create loyalty program  Front of House Manager  6 months 

Launch a marketing campaign Marketing Manager  8 weeks

VII. Timeline

Month 1: Develop customer feedback system 

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Month 2: Train staff on proper customer service techniques 

Month 3: Improve kitchen operations 

Month 4: Launch marketing campaign 

Month 5: Monitor customer satisfaction ratings 

Month 6: Launch loyalty program 

VIII. Budget

• Customer feedback system: P 50,000.00

• Staff training: P 25,000.00

• Kitchen operations: P 75,000.00

• Loyalty program: P 100,000.00

• Marketing campaign: P 125,000.000

IX. Resource Requirements

• Staff: 20 employees 

• Equipment: Kitchen equipment and technology 

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• Supplies: Food, beverage, and cleaning supplies 

• Advertising: Print, radio, and television 

X. Key Performance Indicators

• Customer satisfaction ratings 

• Customer retention rate 

• Efficiency in operations 

• Customer base 

XI. Contingency Plans

• Develop an emergency plan in case of natural disasters 

• Develop a backup plan for equipment failure 

• Develop a plan for unexpected staffing shortages 

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XII. Outcome

The outcomes of our operational plan will be increased customer satisfaction, increased

customer retention, increased efficiency in operations, and increased customer base.

XIII. Approval Process

The operational plan will be approved by the Executive Chef, the Front of House

Manager, and the Marketing Manager. 

Appendices

Documentation

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Curriculum Vitae/Resume

1. Agustin, Liam Carl

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2. Bayanin, Russell Joshua

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3. Belleza, Azaria Ann

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4. Camara, Julia Marisse

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5. Castillo III, Abelardo

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