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Detail Product
7.03 F&B Countdown Schedule, 12 pages
11.00 $
A detailed time-framed schedule for all pre-opening preparations of the F&B
Department and its sections such as: Manager, Catering, Kitchen, Steward,
Restaurant, Bars. Listed according to priority, deadlines and progress status.
Description
Pre-view pages
Checklist And Countdown Pre-Opening Activities
| FOOD & BEVERAGE DEPARTMENT | ||||||||||||
| FOOD & BEVERAGE DIRECTOR | ||||||||||||
| HOTEL PROJECT : | Sections: Kitchen, Restaurant, Catering, Stewarding, Bar… | DATE : | 8-Apr-20 | |||||||||
| OPENING DATE : | 1 SEPT 1998 | MONTH NO.: | 12 | |||||||||
| DEADLINE | MONTH BEFORE OPENING | PROGRESS STATUS | ||||||||||
| +6 MONTHS NOTE NO. MONTHS | -6 | -5 | -4 | -3 | -2 | DESCRIPTION | ACTION | NOT STARTED | IN PROGRESS | COM- PLETED | REMARKS | |
| X | – Study ……procedures | F&B | ||||||||||
| X | – Examine technical specifications of | |||||||||||
| X | Food & Beverage program | |||||||||||
| ~ Outlets | ||||||||||||
| ~ Back of the house | ||||||||||||
| X | – Analysis of regulations | |||||||||||
| ~ Authorization to open | ||||||||||||
| ~ Operating licences | ||||||||||||
| ~ Price regulations | ||||||||||||
| ~ Hygiene | ||||||||||||
| ~ Security | ||||||||||||
| ~ Goods import | ||||||||||||
| X | – Analysis of labor regulations | |||||||||||
| X | – Analysis and update of market research | |||||||||||
| in collaboration with SAL | ||||||||||||
| X | – Analysis, visit and test of competitors | F&B | ||||||||||
| (independent hotels) | ||||||||||||
| X | – Participation in pre-opening meetings – | F&B | ||||||||||
| GM and executive committee | ||||||||||||
| X | – Knowledge and follow up of check lists | F&B | ||||||||||
| for sections in F&B department | ||||||||||||
| X | – Participation in selection of consulting | |||||||||||
| chief with GM/RMD/Head Office Director if applicable | ||||||||||||
| X | X | X | – Participation in recruiting of expatriate | F&B | ||||||||
| personnel | ||||||||||||
| X | – Definition and submission for GM | |||||||||||
| approval of Food & Beverage policy : | ||||||||||||
| X | ~ style of outlets | |||||||||||
| X | ~ names of outlets | |||||||||||
| X | ~ types of services offered | |||||||||||
| X | ~ rates | |||||||||||
| X | ~ opening hours | |||||||||||
| X | ~ entertainment, promotion adapted to : | |||||||||||
| X | ~ competitors | |||||||||||
| X | ~ hotel guests | |||||||||||
| X | ~ local clientele (to be established in | |||||||||||
| close cooperation with SAL) | ||||||||||||
| – Participation in drawing up or study of | F&B | |||||||||||
| budget and PAC for department with | ||||||||||||
| GM/SAL | ||||||||||||
| X | – Analysis or participation in drawing up | F&B | ||||||||||
| of Manning guide | ||||||||||||
| X | – Progressively take charge of : | |||||||||||
| ~ offices | ||||||||||||
| ~ back of the house | ||||||||||||
Page 1 |
~ outlets | |||||||||||
| X | – Check the good working condition of | |||||||||||
| equipment and facilities | ||||||||||||
| X | – Check problems regarding internal | |||||||||||
| and external signs | ||||||||||||
| X | – Report to GM on anomalies noted | |||||||||||
| X | – With CHF-F&B, establish all menus for | |||||||||||
| GM approval | ||||||||||||
| X | – Resolve final problems uniforms with | |||||||||||
| HKP/HRM | ||||||||||||
| – Establish program for : | ||||||||||||
| ~ background music | ||||||||||||
| X | ~ orchestral/musician contracts | |||||||||||
| – Propose procedures to GM concerning : | ||||||||||||
| X | ~ mini bars | |||||||||||
| X | ~ VIP treatment | |||||||||||
| – Propose procedures to GM concerning | ||||||||||||
| breakfast : | ||||||||||||
| ~ room service | ||||||||||||
| ~ restaurant | ||||||||||||
| – Establish procedures with FIN for : | to establish | |||||||||||
| X | ~ billing | with FIDELIO | ||||||||||
| X | ~ cash handling | Credit card procedures | ||||||||||
| X | ~ follow up of city ledger | |||||||||||
| X | – Establish inauguration program in liaison | |||||||||||
| with SAL for GM approval | ||||||||||||
| X | – Take charge of department; check the | |||||||||||
| good working condition of equipment and | ||||||||||||
| facilities; report any anomalies to GM | ||||||||||||
| X | – Welcome operational personnel with | |||||||||||
| section heads | ||||||||||||
| ~ welcome booklet | ||||||||||||
| ~ presentation of section | ||||||||||||
| ~ familiarization and training program | ||||||||||||
| ~ work schedules | ||||||||||||
| ~ internal regulations | ||||||||||||
| X | – Resolve as necessary any problems | |||||||||||
| concerning parking | ||||||||||||
| X | – Preliminary operational tests of various | |||||||||||
| sections | ||||||||||||
| X | – Participation in SALPR activities in | |||||||||||
| accordance with GM instructions | ||||||||||||
| X | – Take charge of premises, check the good | |||||||||||
| working condition of equipment and | ||||||||||||
| facilities, report to GM on any anomalies | ||||||||||||
| notes | ||||||||||||
| X | – Participation with GM in handover and | |||||||||||
| non-conformity reserves for F&B dept. | ||||||||||||
| X | – Study and implement H24 | |||||||||||
| procedures | ||||||||||||
| X | – Analysis of market and competition in | |||||||||||
| close collaboration with F&B/SAL | ||||||||||||
| X | – Evaluation of qualifications of local | |||||||||||
| personnel | ||||||||||||
| – Propose any technical or procedural | ||||||||||||
| modifications to GM required by | ||||||||||||
| regulations | ||||||||||||
| X | – Ensure that GM has registered names of | |||||||||||
Page 2 |
outlets and banquet rooms to assure their | |||||||||||
| protection | ||||||||||||
| X | – Analyze SOE-FFE listing and propose | |||||||||||
| local additional purchases to GM | ||||||||||||
| – Draw up F&B organization chart and | ||||||||||||
| submit to GM for approval | ||||||||||||
| – Adaptation of section head job definitions | ||||||||||||
| (in particular F&B and BQT) | ||||||||||||
| X | – Establish operational manuals for outlets | |||||||||||
| X | – Establish with HRM procedures relative to | |||||||||||
| personnel meals : | ||||||||||||
| ~ officer’s checks | ||||||||||||
| Page 3 | ||||||||||||
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