DRAFT Staff

Professional
Development
Report (Vol 1)
Task 1 – Manage work goal
development

A report authored by:

Student name Thiago Miranda

Date 22/09/20201

Unit Code and BSBPEF501 Manage personal and professional

Name /development

Assessor name Shanta Velaitham

1
Table of Contents
Introduction................................................................................................................. 3
Purpose of this report..............................................................................................3
Background............................................................................................................. 3
Responsibilities for Front-of-House Team Members...................................................4
Work goals for team members....................................................................................5
Setting effective goals.................................................................................................6
Principles and / or techniques of performance measurement / management.............7
Assessing plans and activities for work goals.............................................................8
Personal and professional development for team members.......................................9
Areas of personal development for team members..................................................10
Self-awareness techniques.......................................................................................11
Personality behaviours and traits..............................................................................12
Role play documentation...........................................................................................13

2
Introduction
Purpose of this report

The purpose of this report is to outline the professional development for each one of
the staff present at the School Café.

Background

The School Café is a venue, in the hearth of Perth CBD. It is a small coffee shop, a
fully functioning commercial kitchen and restaurant that is intended to be the best
quality Café in the city and serves as a training establishment for cookery students at
The Australian Institute for Language and Further Education (AILFE). Leveraging off
the City of Perth’s Lane Revitalisation Strategy, and due to its location, the owners
believe they have advantage by capturing significant customer base.
After a year of operation, the owners decided to invest in professional personal
development. It will be important for the Café to progress in the future and amid an
uncertain environment and changing markets. This means that The Restaurant
Manager needs to manage the development of work goals for the staff as well as
facilitate the achievement of team-work priorities.

3
Responsibilities for Front-of-House Team Members

The School Café

Front-of-house team member responsibilities
Proposed job responsibilities How do these contribute to Café How can we improve on this to How can we track progress
Staff member
(minimum of 2) strategic goal / KPIs meet requirements
Have the rostering system in real We could use Google Calendar
Tanya 1. Ensure that weekly roster is Ensures a good level of customer
time and online so all staff for rostering so that all could
prepared for all front-of-house staff service to meet operational
Assistant manager members can see this and any see this
and approved by Restaurant Manager requirements
changes
1. Achieve a 0% incident rate for staff 1. By Creating a checklist for all
and customers. tasks that must be done. 1. By having to tick boxes on
Tanya 1. Ensure that weekly the venue,
2. Ensuring that new employees know all tasks when they are
and all premises of the café
Assistant manager the vision, the goals, the mission of finished.
runs smoothly
the School Café, and that they
understand our Strategic Vision.
1. Ensure that weekly the wine 1. Creating an automatic service 1. By survey within Todd,
Todd stock is always up to date that would automatically update asking if he can track the
1. By analysing the datasheet weekly
2. Ensure that daily the coffee the stock whenever a bottle of stock properly and analysing
Head bartender and barista 2. Ensure that Sally is cleaning the
machine is clean and free of wine was sold. the stock within him monthly.
machine daily
impurities 2. By checking boxes on all tasks 2. Analyse the machine quality
daily within Sally monthly.
1. Feedback from customers. 1. Client Feedback, by
1. Prepare good small coffees, 2. Having a real time feedback providing notes to different
1. Ensure that there will always be
maintaining quality system, where Sally could coffees that they have
ingredients for the coffee.
Sally 2. Maintain stock of all equipment compare which coffee grains proved.
2. Ensure that customers are happy
and goods necessary to customers have preference.
Junior barista with the coffee quality
prepare the coffee’s

1. Serve clients with confidence, 1. Mandy to hold the standard or 1. Online survey with clients 1. Survey with clients directly
Mandy providing exquisite customer better qualifications and asking what their preferences asking if they got a good
service. competency for their trade. are. service on the specific day
Server 2. Resolve complaints, analysing 2. Mandy to hold advanced level when they went to the Café.
both sides properly. qualification on this matter.

4
Work goals for team members
Instruction to the student:
For each of the four (4) staff members in the DRAFT report document:
a. at least two (2) work goals – these need to SMART goals that can be measured
b. For each work goal explain how you will support staff members through plans and activities e.g. role-modelling / motivation in helping them in achieving these work goals? (PC 1.2, KE 5)
Please delete passage this when finalising the report

The School Café

Work goals – Front-of-house team members
Staff member Proposed work SMART goals (minimum of 2) How will you support team members
Tanya 1. Show (role-model for) Tanya how to do this accurately and
1. Ensure at least 95% accuracy in developing weekly roster
Assistant manager double-check with staff / confirm with other stakeholders

Tanya 2. Show to Tanya how to do this accurately and create a checklist

2. Ensure that the premises of the School Café are cleaned daily.
Assistant manager with all tasks and places to be cleaned daily
1. Creation of an automatic stock system that will automatically
Todd 1. Ensure at least 95% accuracy on the wine stock weekly update whenever a wine is sold. Must update entries manually
Head bartender and barista 2. Analyse the checklist for cleaning the Coffee Machine with Sally daily 2. Create a checklist with tick boxes and show the step-by-step to
both Sally & Todd
1. Present Sally to the grain’s suppliers, encouraging her to find
Sally 1. Ensure that the School Café have the best fresh coffee grains in stock
another’s if necessary
weekly
Junior barista 2. Provide the opportunity to have further trainings whenever
2. Be up to date in all new techniques in how to prepare a good small coffee
necessary.
Mandy 1. Ensure at least 85% customer rating in all major review sites within the first 1. Train Mandy within the advanced level qualifications and
year. competencies for server staff
Server 2. Achieve a customer retention rate greater than 60% 2. Train Mandy in Relationship with Customers

5
Setting effective goals
Instruction to the student:
Explain how Café team members can set effective goals (100 words) (KE 5)
Please delete passage this when finalising the report

6
Principles and / or techniques of
performance measurement /
management
Instruction to the student:
Outline three (3) key principles and / or techniques of performance measurement /
management you could use to assist you in achieving these work goals in The School Café
(150 words)(KE 2)
(See Learner Resource pp. 37-40 for assistance in answering the tasks)
Please delete passage this when finalising the report

7
Assessing plans and activities for work goals
Instruction to the student:
For each work goal, their plans and activities, explain how you would assess their work to see that it is in for alignment with The School Café strategic goals / KPIs (PC 1.3)
(See Learner Resource pp. 36-43 for assistance in answering the tasks)
Please delete passage this when finalising the report

The School Café

Assessing work of team members
How would you assess their work goals, plans and activities?
Staff member Proposed work SMART goals (minimum of 2)
(Performance measurement / management)
EXAMPLE:
Tanya EXAMPLE: 1. Ensure at least 95% accuracy in developing weekly
roster Monitor the accuracy of Tanya’s rostering , provide feedback if the rostering if
Assistant manager
there are mistakes or is not on time

Tanya
Assistant manager

Todd
Head bartender and barista

Sally
Junior barista

Mandy
Server

8
Personal and professional development for team members
Instruction to the student:
1. In the DRAFT Report, for each of the team member goals, outline:
a. ONE (1) personal development opportunity relevant to the hospitality industry
b. ONE (1) professional development opportunity relevant to the hospitality industry
ensuring these align to the previous goals, plans and activities (PC 1.4, KE 7)
(See Learner Resource pp. 56-60 for assistance in answering the tasks)
Please delete passage this when finalising the report

The School Café

Professional and personal development opportunities for team members
Proposed work SMART goals (minimum Personal development opportunity Professional development opportunity
Staff member
of 2) relevant to the hospitality industry relevant to the hospitality industry
EXAMPLE: EXAMPLE:
Tanya EXAMPLE: 1. Ensure at least 95% accuracy in
developing weekly roster Training on how to manage her own time to Coaching on better task prioritisation to
Assistant manager
ensure better work-life balance reduce workloads

Tanya
Assistant manager

Todd
Head bartender and barista

Sally
Junior barista

Mandy
Server

9
Areas of personal development for
team members
Instruction to the student:
In the DRAFT Report, identify three (3) areas of personal development that team members at
The School Café could consider (KE 3)
(See Learner Resource pp. 45-46 for assistance in answering the tasks)
Please delete passage this when finalising the report

10
Self-awareness techniques
Instruction to the student:
In the DRAFT Report, explain three (3) techniques to gain better self-awareness that can be
used by team members at The School Café (KE 3)
(See Learner Resource pp. 47-49 for assistance in answering the tasks)
Please delete passage this when finalising the report

11
Personality behaviours and traits
Instruction to the student:
In the DRAFT Report, identify five (5) personality behaviours and traits that can affect team
members at The School Café (KE 3).
(See Learner Resource pp. 49-51 for assistance in answering the tasks)
Please delete passage this when finalising the report

12
Role play documentation
Instruction to the student:
Part 2: (Roleplay) Meeting with Staff Members (Played by the Assessor)
In this role play you will meet with two (2) Café staff members explaining to them what you
have proposed in PART 1, asking their feedback and taking on board any of their concerns.
Specifically you need to:
 Work with team members to identify and negotiate their roles and responsibilities
and then amend the draft to reflect the agreed responsibilities that you documented in
Qu 2 of your Draft Report (PE 3)
 Develop work goals that align with their role and responsibilities that you documented
in Qu 3 of your Draft Report (PE 4, PC 1.3)
 Facilitate team member access to relevant personal and professional development
activities documented in Qu 4 of your Draft Report (PE 5)
Ensure you document their feedback and incorporate this into a FINAL Staff Professional
Development Report (Vol 1). You will need to make any changes in a BLUE font so your
Assessor can see the changes you have made. Then submit the FINAL copy along with the
DRAFT copy to your Assessor.
In the roleplay, your Assessor will be looking to see how you:
 Use professional questioning and clarification (e.g. active listening, clarifying
questions and non-verbal confirmation) to seek information from the staff
members regarding learning needs and opportunities for The School Café.
 Collaborate and include others in discussions to get feedback on any defining
responsibilities, work goals and development opportunities for team members
for The School Café.
 Use interpersonal skills to establish and build positive working relationships
with others
 Use feedback to prepare reports that summarise ways to improve competence
Please delete passage this when finalising the report

13
 The School Café
Meeting with staff - outcomes
Comments from team members /
Staff member
outcomes

14
 Student Self-Checklist
Unit name BSBPEF501 Manage personal and professional development
Assessment No: Assessment Task 1 – Manage work goal development
No Did the student Yes No Comments
For at least four (4) of the front-of-
house team members in The School
Café in the DRAFT Report document:
a. responsibilities for four (4) team
member (minimum of 2
responsibilities for each member)
b. How do these responsibilities
contribute to specific strategic
KPIs e.g. customer service, sales,
profits, etc.
1
c. What can we improve upon in
this job role to meet organisation
requirements
d. How can we track progress e.g.
through planners, online
worksheets, or project
management software (such as
Zoho Projects or Asana) that
document your team’s individual
and overall progress
(PC 1.1, KE 1)

For each of the four (4) staff members

in the DRAFT report document:
a. at least two (2) work goals –
these need to SMART goals that
can be measured
2 b. For each work goal explain how
to support staff members
through plans and activities e.g.
role-modelling / motivation in
motivating them in achieving
these work goals? (PC 1.2, KE
5)
3 For each of the four (4) staff members
in the DRAFT report document:
a. at least two (2) work goals – these
need to SMART goals that can be
measured

15
 b. For each work goal explain how to
support staff members through
plans and activities e.g. role-
modelling / motivation in
motivating them in achieving these
work goals? (PC 1.2, KE 5)
4 Explain how Café team members can
set effective goals (KE 5)
Outline three (3) key principles and /
or techniques of performance
5 measurement / management you could
use to assist in achieving these work
goals in The School Café (KE 2)
For each work goal, their plans and
activities, explain how to assess their
6 work to see that it is in for alignment
with The School Café strategic goals /
KPIs (PC 1.3)
In the DRAFT Report, for each of the
team member goals, outline:
a. ONE (1) personal development
opportunity relevant to the
hospitality industry
7
b. ONE (1) professional
development opportunity relevant
to the hospitality industry
ensuring these align to the previous
goals, plans and activities (PC 1.4, KE
7)
In the DRAFT Report, identify three
8 (3) areas of personal development that
team members at The School Café
could consider (KE 3)
In the DRAFT Report, explain three
9 (3) techniques to gain better self-
awareness that can be used by team
members at The School Café (KE 3)
In the DRAFT Report, identify five (5)
10 personality behaviours and traits that
can affect team members at The
School Café (KE 3).
Submit a FINAL Staff Professional
11 Development Report (Vol 1) that
incorporates the feedback from the
team members

16
 Observation Checklist – Task 1
Interview with 2 team members

No Did the student Yes No Comments

Work with two (2) team members to
identify and negotiate their roles and
1 responsibilities that was documented
in Qu 2 of Draft Report (PE 4, PC 1.3)
(PE 3)
Develop work goals that align with
two (2) team members regarding their
2 role and responsibilities that was
documented in Qu 3 of Draft Report
(PE 4, PC 1.3)
Facilitate two access to (2) team
members for personal and professional
3
development activities documented in
Qu 4 of Draft Report (PE 5)
Use professional questioning and
clarification (e.g. active listening,
clarifying questions and non-verbal
4 confirmation) to seek information
from the staff members regarding
learning needs and opportunities for
The School Café.
Collaborate and include others in
discussions to get feedback on any
5 defining responsibilities, work goals
and development opportunities for
team members for The School Café.
Use interpersonal skills to establish
6 and build positive working
relationships with others
Use feedback to prepare reports that
7 summarise ways to improve
competence

17