F&B Stragetic Action Plan [PDF]

Zitiervorschau

Food & Beverage Action Plan # 1

Task ٌٌRecruitment ( Complete Hiring the short staff at all F&B sections Compare Budget)

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Menu planning & Engineering And Upgrade Food Qualities & Quantities. At (Restuarant, R/S , Coffee Shop) Note: Covering All Seasons 1-Fast moving items 2-pics portion consciences

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Action By

Primary Target Date

Final Target Date

Task 1-Complete Manning Budget as per business need /hour. 2-Get the Staff budget and organization chart. 3- Maintain the actual shortage manning needed lists compare budget (Positions& Quantity, Mix nationality,...etc ). 4-Check all the existing staff files for Development and transfer. 5-To contact all the staff we know in Saudi Arabia or abroad (interviews) 6-Selected candidates files to be handed over to the concerned person going on recruitment trip 7-Hiring the Outstanding Experienced &Qualified staff (Attitude and performance). 1-Gather all the menus of our competitors. 2-Study thoroughly all these menus. 3-Market survey for main competitors 4-Identify all the popular dishes in our competitor's menus and fast moving items, Raw material availability and costs. 5. Check all the kitchen facilities and equipment in order to plan the menu items.

Remarks OK OK

OK

3-raise the prices by sr5/avg/cover 4-Costing & raw materials items 3

Get fresh quotations for all the kitchen food items up grade Menu Pricing New Meals Pricing list According The Seasons

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6-Set with the Director of sales and marketing to know expected guest mix 7- Pics for Consist of portion quality& quantity 1-Three quotations

Market analyses

1-Decide for our price strategies Market survey ( Competitor Hotels)

Market analyses and survey

- Kitchen Re-design - New Buffet includes(hot& clod section) -New Live cooking station include ventilation system - New D/Washer area Machines. - Enlarge R/S area - Beverage Pantry for Both Al Marwa and R/S. -Equipment and linen store area. Approval GM & C/O DOO

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Restaurant , cafe and Room Service Floor plan ( Renovation Projects)

1-Complet Project to change the outlets design plus and new facilitates and machinery matching with quests requirements plus increase seating capacity ,change the furniture…..etc ( Generate extra revenues pus increase guests satisfaction by increasing facilities ,efficiency of services and amazing atmospheres.

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VIP Customers upgrade service qualities Note: Hiring two butlers –VIP Suites New standards for improve quality at outlets.

1-Hire 2 skilled and presentable waiters to serving special functions and events at VIP suites 2- Table escorting 3-Mgr check guests satisfactions 4- filling guest comments 5-Guests calls after visit.

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Printing & Stationary up grade with new logo

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Maintain and implemented -reactivate All F&B Standards( Kitchen, Service and stewarding) New Buffet Food Tags

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Job Description for all our associates per / All positions

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Staff Orientation and Yearly Training Plan (on Job Training) F&B training Tasks in each specific outlet ( Cross Training) Menu knowledge , items presentation and service Restaurants opening hours

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6- offering free mints. 1-make a list for all the forms to be used in all F&B dept(Cocktail &Dinner Napkins, All New Standards will be approved by Gm after receive it from Royal Signature (Head Office)

Approval GM&C/O DOO On Going

1-make a list for all the Buffet Items to be used in all F&B dept(Cocktails,Beverages,B/F,Lunch &Dinner). Select decorative and presentable Labels. Buying new decorative and elegant stands. 1-Service staff 2- kitchen 3-stewarding All Staff to receive it and read it it plus clear explanation for them regarding their duties one by onelinked forward to check understanding by asking questions. (quiz’s) 1-Prepare All TR materials On Job and Off Job Tasks Plan include all on job tasks for all F&B sections Who is who, Orientations

Approval GM&C/O DOO

1-Set fixed opening and closing hours for all outlets.

On Going

On Going

On Going

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Opening and closing outlets check list Maintain Staff Development Plan 2016& Conduct EPDR Maintain All Equipments lists Needed foe 2016 FF&E and SOE

Make 2 Beverage and 3 Food promotions and Introduce Thyme nights To increase F&B Revenues New F&B Set of Table Cloth& Napkins & table matts Changing Staff Uniform (F&B service and Kitchen)

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Maintain HACCP SYSTEM

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New pest control with

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2- MGMt approval 3- Fixed Very Elegant Information Signs. C/O All Outlets Heads As per company staff motivation P&P 1-Prepare lists(new items at market) 2- Approved Brands& qualities 3-Got quotations 4-Reliase PRs 5-Approvals 6- Receiving & Store (F&B) Restaurant and Coffee Shop Cookies Station,and offering Chocolate with any hot beverage order. New set of Table Cloth ,Runners, Napkins All F&B Staff 1-Kitchen 2-Service 3-Stewarding 1- Haccp Certification 2-ISO K2200 3-Maintain all F&B safety systems. 4-Hiring Food safety Manager 5-Hiring New Pest Control Contract covering Hotel& Housing. 6-Increase Of kitchen hoods Cleaning contract Instead two times to be 3 times /year 1- Hiring the professional pest

Approved By GM Approved By GM & FC

F&B ,AFB ad chef

Done /Mgmt

coordination of CE

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Hygiene and Sanitation Check list

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Minimum and Maximum Beverage par Stock Maintain Real OE Par stock Each Outlet. Prepare all SOE list needed to buy it in 2016 based on last on hand OE inventory Minimizing Breakages by 5 %

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control company. 2- Present for the pest control company all our needs& areas capacity. 3- Increase the F&B areas visit. 4-Changing the ratio of chemicals and detergent it self. 5-Increase manning to cover hotel needs. 6- Seek the weak points at our hotel and treated. 7- put the best recommendations to keep hotel clean out of insect or rodent. Internally 1- F&B 2-HK 3-HR 4-Pomec Externally 1-Cristal Company All F&B Outlets All F&B Outlets Covering All F&B Outlets Include(cutleries ,China ,Glass ware plus Hollowware) At All F&B Outlets 1-maintin Proper storage and shelving areas 2-Strong training Plan. 3-Strong Follow up nd control. 4-Buying new glass and chine racks& caddies.

By Outlets Heads With coordination of outlets heads MGMT Approval

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Minimizing All in All Costs of (Detergents ,fuel ,cleaning supplies, Water and Energy by 3 % of yearly total)

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Conduct Real OE Inventory

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Staff Motivation( Parties, Events, competitions, sports activities …Etc)

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5-Maintain proper clear and clean systems( decoy) At All F&B Outlets 1-Maintin Proper storage and shelving areas FIFO system. 2-Strong training Plan. 3-Strong Follow up nd control and record all consumption in daylily basis shift per shift. 4- saving Practices like Water &Energy( Using water saving each water tape, Plus switch off power after leave area ,washing and cooking in groups not one by one). Conduct 4 Time / Year quarterly basis By committee F&B and accounts. Covering stores and all F&B operations areas. 1- Each month one activity to be conducted high season. 2-Gifts, Pics and appreciates certificate to be presented by Mgmt. 3-social activates to be announced at Hotel notice boards ,and internal Magazines and news. 4-Daily recognition.

Mgmt approval