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7.01 Countdown F&B Manager, 14 pages

13.00 $

This detailed countdown schedule is a must-have for every F&B Department and
its Director / Manager. Set-up with deadlines for opening and progress status.
Analysis for all operational F&B sections, implementations of standard procedures.
Liaisons with other departments, follow-up details with management etc.

Description

Pre-view pages

Checklist and countdown for pre-opening actions

F&B Department

Food & Beverage Manager

 

              Study hotel procedures

 

         
              Examine technical specifications of Food & Beverage program

– Outlets

· Back of house

 

         
              Analysis of regulations

·   Authorisation to open

·        Operating licences

·        Price regulations

·        Hygiene

·        Security

·        Goods import

 

         
              Analysis of labour regulations

 

         
              Analysis and update of market research in collaboration with Sales and Marketing Director

 

         
              Analysis, visits and test of competitors (independent hotels)

 

         
              Participation in pre-opening meetings – Hotel General Manager and executive committee

 

         
              Knowledge and follow up of check lists for sections in Food and Beverage department

 

         

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              Participation in selection of consulting chief with Hotel General Manager / Operations Director, if applicable

 

         
              Participation in recruiting of expatriate personnel

 

         
              Definition and submission for Hotel General Manager approval of Food & Beverage policy:

·        Style of outlets

·        Names of outlets

·        Types of services offered

·        Rates

·        Opening hours

·        Entertainment, promotion adapted to:

·        Competitors

·        Hotel guests

·        Local clientele (to be established in close co-operation with Sales and Marketing Director)

 

         
              Participation in drawing up or study of budget and  Marketing and Sales Plan (PAC) for department with Hotel General Manager / Sales and Marketing Director

 

         
              Analysis or participation in drawing up of Manning guide

 

         
              Evaluation of qualifications of local personnel

 

         

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