The Food and Beverage service
department should conduct regular pre-shift meeting with all key staff members
and also monthly meetings with F&B Director and HOD’s of each outlet.
Daily Pre Shift Meetings:
o
Pre shift meetings are ideal times for managers to emphasize
teamwork and develop common goals with staff members.
o
Pre shift meetings should also give staff members an opportunity
to ask questions and have them answered.
o
Minimum of one briefing daily to be conducted for staff in each
outlet.
o
Time of briefing be decided based on business levels, max. staff
availability etc. and last 15 to 20 minutes.
o
Managers should listen closely to the concerns and ideas of staff
members expressed during pre shift meetings
o
The staff member is to be well prepared with a working pen and an
adequate notepad.
o
The meeting comprises a review of the previous day, that day’s
upcoming activities and the next day’s main topics.
o
Events in the local community that could make the upcoming shift
busier than usual.
o
Special arrangements for guests celebrating birthday parties,
anniversaries and other occasions.
o
Merchandising and up selling techniques.
o
Daily food and beverage specials.
o
Introduction of new staff members.
o
Recognition of staff member activities.
o
Tips for handling equipment and supplies.
o
No minutes are to be taken.
Monthly Meetings:
o
The Food & Beverage managers meeting will be held every month
on a day and time that are highly appropriate, according to the hotel’s F&B
operation activity ,structure and business level.
o
All F & B Department Heads must attend the Food & Beverage
meeting.
o
The meeting covers all F & B related activities such as
operations, personnel, finance, sales and promotions. All problems shall be
tackled and both the Department Heads and the Management Team shall come up
with solutions.
o
The financial performance of each outlet are reviewed and
recommendations are given to meet the monthly targeted budget.
o
Reports for ancillary income brought in by special-functions and
business.
o
Planned special events and promotions.
o
Special arrangements for upcoming holidays.
o
Strategies for or changes to food and beverage service.
o
Specific objectives and/or tasks are given to each Department
Head.
o
This meeting shall not exceed 90 minutes.
o
Minutes will be taken.
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