SITXHRM009

Appendix A: Project Plan Template

PROJECT PLAN
Name of the organisation: Green Tree Restaurant

Team leader: Restaurant Manager

Organisational goals:
 Develop ethically sourced plant-based cuisine
 Reduce carbon footprint across entire operations
 Meet consumer demands for environmentally sustainable hospitality
Objective(s) for the team:
Ensure your goals are Specific, Measurable, Achievable, Relevant, and Time Framed
Short- term objective
Introduce a new plant-based menu with at least 10 dishes by the end of the next quarter.
Medium -term objective
Implement energy-efficient practices and equipment, reducing the restaurant's carbon footprint by 15% within
the next six months.
Long-term goal objective
Achieve a sustainability certification from a recognized authority within the next two years.
Responsibility matrix for short term objective:
Action Item Responsibility Commencement /
Completion date
Chef, Food and Beverage
Menu planning Manager Month 1 / Month 2

Recipe development Chef Month 2 / Month 3

Menu testing and refinement Chef, Senior Wait staff Month 3 / Month 4
Food and Beverage
Manager, Restaurant
Marketing and promotion Manager Month 4 / Month 4

Monitoring of performance (at least 2 methods):

 Weekly progress meetings to track menu development and testing.

 Customer feedback surveys on the new plant-based menu items to assess customer satisfaction and
identify areas for improvement.

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