Highlights
Objective
To provide you with an opportunity to show you have the required knowledge for this unit.
Skills and Performance Assessment
Part A:
You need to consider that you are working in a team (can be fictional people) with between three to four people. Your task is to identify, establish and document your teams’ purpose, roles, responsibilities, goals, and objectives. You must provide details of how the plan will be monitored. Your plan must be aligned with organisational goals and objectives.
You are required to identify a goal with your designated team to meet that goal and create a plan to achieve expected team outcomes. The mechanism that will underpin the team development will be a project. In the workplace, teams commonly form around projects, complete the outcomes, and then adjourn. The difference between a successful and unsuccessful project is often team effectiveness.
You are required to refer to the case study in Appendix 1 to work on with your nominated team.
Critical success factors in this task include:
Procedure
Organise your team. You will need to choose two (2) or more team members to assist you and you will need to inform them of what to expect through their involvement. Establish, document, and agree on the team’s purpose and what the team needs and wants to achieve. Agree, share, and communicate roles and responsibilities within your team. Devise a project plan. Conduct a meeting to develop a plan with your team (take minutes of this session) including the following elements:
a. Project performance plan
includes goals and objectives, deliverables, risk assessment plan and communications and reporting plan. (Use Appendix 2). Decide with your team how you will monitor and review your plan during the project. You must decide when you will meet to review your team’s progress and what kinds of progress reports will be generated. This information should be recorded in the communications and reporting plans.
b. Tasks and resources required
you must agree with your team on the tasks that must be carried out, the resources that will be necessary and which tasks may be considered milestones. You may use any of the following templates to aid this process: “task list”, “Gantt chart”, and “milestone chart”. (Use Appendices 3, 4 and 5).
c. Team and personal work schedules
who will do the tasks and when they need to be completed. (Use Appendix 6). Inform your team members that they can also create their own personal work schedules Use Appendix 7)
d. Skills matrix
for your team identifies training needs (Use Appendix 8).
e. Training planner
for each of your team members to plan training where necessary. You may use the (Use Appendix 9).
Part B
You need to implement your team’s plan as documented in Part A and support your team to achieve expected outcomes. You are required to hold a project review meeting with your team and hold a post-project review meeting with the team in which you celebrate successes, identify opportunities for improvement and disband.
You are to deliver a post-project review report to management following the completion of the project as well as team effectiveness surveys and a brief reflection reviewing your success as a team leader and that of your team.
You are required to report on any issues, conflicts or problems the team is encountering during the progress meeting (Appendix 12). You will be asked to explain how you resolved these issues. Critical success factors in this project include:
During project implementation, you must complete the tasks in your plan. You are required to:
Part C
Finish the project by the planned deadline. Hold a project review meeting with your team.
Evaluate your team’s success. Identify the goals and objectives achieved and those not achieved. Discuss why you did not achieve the identified objectives. Celebrate successes.
Case study: Mustang Sally Steakhouse
Mustang Sally Steakhouse Business Plan
Objectives
Mustang Sally Steakhouse’s objectives for the first three years of operation include:
Mission
Mustang Sally Steakhouse will strive to be the leading buffet restaurant in the local marketplace. We want our guests to have the ultimate dining experience when visiting Mustang Sally’s Steakhouse. Not only will our guests receive a great meal, but they will also experience an exciting atmosphere every time they enter the restaurant. We will be doing unique things (such as serving all-you-can-eat choice grass-fed sirloin steaks which are grilled on the spot by out barbecue chefs) that will set us apart from the competition. We will ensure that the dining experience is as pleasing to the senses as it is to the palate.
Our focus will be serving quality food at a great value. We will feature a large selection of freshly prepared food, mostly in full view of our guests. We will feature over 100 items daily that are full of flavour and come from a range of different cuisines from around the world.
Customer satisfaction is our number one priority. We will strive to satisfy even the most demanding customers and food critics. We aim to be the first choice for adults and children, families and couples, friends and colleagues. We will also be in the ideal location to hold corporate functions, conferences, and business meetings.
We will value our staff as our number one resource. We will promote a happy and safe working environment. We will reward our employees for their contributions and they will reap the benefits of our success. We will combine delightful dishes, a fun atmosphere, and friendly personnel to create a complete and unique restaurant encounter to reach our goal of over-all value in the dining/entertainment experience.
Your project, the Mustang Sally Steakhouse:
You are the Events Coordinator for the Mustang Sally Steakhouse. The owner of the business has asked you and the rest of the events team to plan the opening event for the first restaurant which seats 300 people. The plan must include:
a. the menu for the occasion – it will be a limited menu offering guests a taste of the best Mustang Sally Steakhouse has to offer:
b. details regarding how guests will be served (buffet, table service, bar service, etc.)
c. entertainment for the event
d. timing – lunch or dinner? Which day of the week?
e. how the event will be advertised and how guests will be invited
f. the number of guests that will be allowed to attend
g. details on how you will create a unique dining experience for all guests
h. an estimate of the budget for the event.
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