Pre Opening Checklist for Food and Beverage Department -
Develop the Checklist chart as per your organization.
Market Research: Competitors, Menus, Pricing
Plan the organization chart for the department
Formulate Job Descriptions for all the positions
Formulate Job Specifications for each role and send it across to HR if its a large hotel
Banquet & Conference Control Procedures -
Review the reservation procedures.
Ensure detail banquet instructions lists are prepared prior to each function. It should include the following:
- weekly list of functions for staffing purposes and F&B orders;
- daily list giving details of locations of functions, type of function, the numbers attending and the manager dealing with each function;
- house list circulated to personnel dealing with items such as special lighting, microphones, table linen, overhead projector etc.
How to present the check to a guest -
Wait for the guest to request the check.
Checks must be presented in a leather bill folder.
Bill folders must be pre-checked as part of the mis en place: no scratches, dirt etc
Average Room Rate ($ARR)-
This is one of the most important performance measures to assist you make decisions for improved profitability. The calculation of $ARR is the simple division of total rooms revenue for a given period (day, week, month, year) by the number of room nights occupied for the same period.(e.g., rooms revenue of $USD 250,000 for 5,000 room nights occupied results in an $ARR for that period of $USD 50.00).