Management Report (45 points)



383 Management Week Review

(use information in red as a guide to filling in the report; change red to black or eliminate red type as needed)

|TEAM X |Lunch/Dinner |

|Team Members |Position |

| |Production |

| |Line |

| |Service |

| |Bar |

EXECUTIVE SUMMARY

The information in the Executive Summary is single-spaced; change to 10-point font, if necessary, to keep it to one page. The executive summary is a one-page overview of this document. Please include everything [objectives; F&B costs; Profit] and write it last.

Content List

Executive Summary 1

Introduction 1

1. Mission Statement 2

1.1 Mission Assessment 2

2. RKR Goals Assessment 2

3. S.M.A.R.T. Objectives 2

4. Guest Perceptions 3

5. Revenue Analysis 3

5.1 Revenue Variance 4

6 Menu Mix Analysis 4

Expense Analysis 5

Financial Summary 6

Management Team Recommendations 6

Key Insights 6

Conclusion 6

INTRODUCTION

(the information in the remainder of the report is single-spaced and 12-point font)

Begin with a brief overview. Include your meal period, quarter and week of operation.

1. Mission Statement

(Use information from HRT 382 or revised version, if appropriate)

1.1 Mission Assessment

(Discuss accomplishments and disappointments related to statements in your mission)

2. RKR Goals Assessment

(Discuss accomplishments and disappointments related to the goals of the RKR, especially as they relate to your week and as a lead-in to the S.M.A.R.T. objectives section)

3. S.M.A.R.T. Objectives

(State a minimum of three objectives, no discussion needed)

Objective 1 Assessment

For each objective:

i. Restate the objective from above

ii. Make the connection between each objective and the Three RKR Goals and / or Your Mission (you should link each S.M.A.R.T. objective with at least one RKR Goal)

iii. List key strategies and tactics used and comment on their results

iv. State the actual results

v. Analyze and discuss the financials, menu mix, staff feedback, and/or guest satisfaction (comment cards) as these topics relate to each objective

vi. Explain the variance, if any, between desired results and actual results

vii. Summarize - What worked? What did not? How do you know?

viii. Recommend – (Use these questions as a guide: What would you do differently next time? What would you do next time to ensure the same results? What could you do to enhance your success next time?)

Objective 2 Assessment

Objective 3 Assessment

4. Guest Perceptions

Present a detailed analysis of your guest feedback; present a tabulation of all quantifiable scores, present a summary qualitative guest comments; analyze the feedback [the use of a table and a sample of the comment card used are appreciated]

Please compare your results to the QTD results.

5. Revenue Analysis

|Dates |HRT 382 |Revised (Final) |Actual |Variance |

|January 18-21 |Forecast |Weekly Forecast |Results |(Revised vs. Actual) |

|2007 | | | | |

|Guest |280 |300 |320 |+20 |

|Count | | | | |

|Average |10.00 |10.50 |10.48 |-0.02 |

|Check | | | | |

|Total |2,800 |3,150 |3,354 |+204 |

|Sales | | | | |

Show average check figures in dollars and cents; show total sales in rounded dollars only Show numerical variance between revised forecast and actual results and show +, -, or 0. (The numbers above are examples for reference – Change the numbers to your figures!)

Lunch Daily Revenue Information (use if lunch; delete if dinner)

|Days > |Mon |Tues |Wed |Thurs |Fri |Total |F&B Mix |

| |1/24/07 |1/25/07 |1/26/07 |1/27/07 |1/28/07 | | |

|Food | | | | | | |% |

|Sales | | | | | | | |

|Beer | | | | | | | |

|Sales | | | | | | | |

|Total | | | | | | |100.0% |

|Sales | | | | | | | |

|Guest Count | | | | | | |

|Food | | | | | |% |

|Sales | | | | | | |

|Beer | | | | | | |

|Sales | | | | | | |

|Total | | | | | |100.0% |

|Sales | | | | | | |

|Guest Count | | | | | | |

| | | | | | | |

| | | | | | | |

|Total Appetizers | | | | | | |

| | | | | | | |

|Total a la Entrées | | | | | | |

| | | | | | | |

|Total Desserts | | | | | | |

|Total Beverages | | | | | | |

1. Analyze and explain the category changes and three to five individual item changes. What did you and/or did the staff do to account for the variances?

2. Discuss the effect of your week’s item sales on the quarter-to-date percentages. To do this, print a copy of the QTD menu mix at the end of the previous week or prior to any input on Monday. Compare the ‘before” with your “after” results.

3. Summarize and discuss any revenue-related recommendations and/or key insights

7. Expense Analysis

Cost Analysis

Focus on one cost control area. Present your team’s thorough evaluation and analysis, including potential impact to the bottom line of the Income Statement. Based on your team’s analysis present recommendations to future management teams that will maintain or improve performance in the topic area selected (think “cost control” methods!). Once a team analyzes a cost area, another team does not address it again.

Think of this as a “small topic with deep analysis” to keep this clear and concise, but meaningful. Pick one item for a narrow focus and analyze it in depth. Use information from HRT 276, financial statement, invoices, and other expense performance indicators to construct your cost analysis.

8. Financial Summary

Please include a copy of the DataTrap Weekly Summary Report here.

Analyze and discuss your week of operation based of financial Weekly Summary. Remember that this sheet shows the combined results of lunch and dinner. A complete analysis covers:

• Changes in check averages and revenue

• Weekly Food Cost and the resultant change in the QTD food cost

• Weekly Bar Cost and the resultant change in the QTD bar cost

• At least one comment on another, non-product expense

• A comment on the weekly profit or loss and the resultant change in the QTD profit/loss value

To do this, print a copy of the Weekly Summary at the end of the previous week or prior to any input on Monday. Compare the ‘before” with your “after” results.

9. Management Team Recommendations

Cover key recommendations for future managers that do not fit neatly into the categories above. These can be general recommendations, specific recommendations related to management position, or categorized as FOH and HOH.

10. Key Insights

Each manager will write about one key insight. The insight should relate to the learning in lab or lecture, but from an educational, personal, or general business perspective rather than a restaurant business perspective.

In other words, it should be based on a broad topic like communication, teamwork, leadership, interpersonal relationships, decision-making, ethics, customer service, etc. Each manager writes his or her own insight.

Production Manager Insight

Line Manager Insight

Service Manager Insight

Beverage/Reservation/Banquet Manager Insight (change the title if appropriate)

Conclusion

Present brief concluding thoughts on the week

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