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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

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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

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   ~ 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

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   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
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