Team Leader F&B
auris plaza hotel
مجموع سنوات الخبرة :20 years, 0 أشهر
• Department Training Schedule
• Maintain the par level for Food, Beverage and General
• Check the notice board daily, soup of the day, curry of the day, cake of the day and not available items follow up with the chef
• Any information regarding operation should be logged and communicated to all the team members.
• On job training for the team
• Assign staff for cleaning the area and floor
• Cleaning schedule daily and monthly liaise with stewarding
• Check the entire items expiry and report to done.
• Attend the F&B Briefing in absence of the manager
• Check each and every order going to the room are as per the standard
• Daily briefing for the staff and check hygiene standard
• Check the amenities have been placed in their respective rooms
• Spot check minibar and report to be logged in the respective forms
• Check minibar items which can transferred to other outlets for the short expiries.
Hiridaya.
• Scheduling M.E.D Calendar
• Duty roaster schedule and up dating daily attendance report
• Check the notice board daily, soup of the day, curry of the day, cake of the day and not available items follow up with the chef
• Any information regarding operation should be logged and communicated to all the team members.
• On job training for the team
• Assign staff for cleaning the area and floor
• Cleaning schedule daily and monthly liaise with stewarding
• Check the entire items expiry and report to done.
• Attend the F&B Briefing in absence of the manager
• Check each and every order going to the room are as per the standard
• Daily briefing for the staff and check hygiene standard
• Check the amenities have been placed in their respective rooms
• Spot check minibar and report to be logged in the respective forms
• Check minibar items which can transferred to other outlets for the short expiries
The above schedule and operations is done under my supervision.
• Perform all necessary tasks to service food & beverage according to the standard of performance manual of the hotel
• Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide advice to guests
• Practice good customer relations and attend to customer complaints and queries satisfactorily
• Ensure the Outlet is set-up for service and supervise for a smooth operation
• Direct and supervise the service team to ensure that all duties are performed as per standards
• Ensure that all employees have received adequate training to perform their duties
• Ensure proper organization, planning and control of supplies and maintain concise record of all beverage stock in order to ensure that the required is available
• Ensure minimum wastage, breakage and spoilage
• Actively use up selling techniques bye exceeding guest expectations and to increase revenue
MINI BAR
Pick up mini bar store key and mobile in Room Service
Get informed which rooms are occupied and which rooms are not (room list from reception)
Refill mini bar trolley: everything should be neat and tidy, make sure bottles are safe (won’t fall when you open the trolley)
Start checking and refilling mini bar.
Check mini bar maintenance and cleanliness
-cooler should be on and working
-fridge rubber should be well maintained
-fridge should be clean and not wet inside
-bottle opener should be available
Note on your consumption sheet missing items, report to Room Service so they can charge them in TOUCHE.
Note down on your room list the date, which rooms you refilled, which rooms were DND (then you have to come back later), which rooms are occupied or not, for how long, etc…
When called on your mobile, immediately go to announced room with your trolley. Call front office from the room ASAP to tell them the missing items (so they can charge them in Fidelio).
Note these items down on a consumption sheet copy, write “CHECKED OUT” on it.
Refill mini bar.
Give regularly your consumption sheets to Room Service, so they can post them in Micro’s:
- on “Room Charge” if the guest is still in house
- on “OFF LINE Room Charge” if the guest is checked out.
Have a 15 min break if business permits.
Make store requisitions
Pick up order from store
Arrange stock in mini bar store
• Perform all necessary tasks to service food & beverage according to the standard of performance manual of the hotel
• Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide advice to guests
• Practice good customer relations and attend to customer complaints and queries satisfactorily
• Ensure the Outlet is set-up for service and supervise for a smooth operation
• Direct and supervise the service team to ensure that all duties are performed as per standards
• Ensure that all employees have received adequate training to perform their duties
• Ensure proper organization, planning and control of supplies and maintain concise record of all beverage stock in order to ensure that the required is available
• Ensure minimum wastage, breakage and spoilage
• Actively use up selling techniques bye exceeding guest expectations and to increase revenue
• Ensures that the highest quality standards in banquet operation are followed in accordance with the hotel service procedures. Secures delivery of professional service to all guests at all times.
• Basic writing skills Knowledge of cashier operations Knowledge of hotel business operations
• To be responsible for preparing and serving of guest orders
• Anticipate & acknowledge guest needs at all times
• Follow the standard operating procedures & sequence of service of the restaurant at all times
• Maintain accurate information relating to all hotel services, features & local attractions
• Inform management of any guest complaints or concerns
• Ensure the restaurant mis en place is ready for service
• Keep working areas clean & in-line with hygiene standards.
Food and beverage management
H.S.C (2002) Art's Group (2nd Division) Shibpur Government Shahid Asad College, Shibpur, Narshingdi
S.S.C (2000) Art's Group (2nd Division) Shibpur Pilot High School Shibpur, Narshingdi.