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Duty Rooster.pdf

Duty Rooster.pdf

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Published by Bhoy Amores
Sample duty rooster
Sample duty rooster

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Published by: Bhoy Amores on Oct 26, 2013
Copyright:Attribution Non-commercial


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 WEEKLY DUTY ROSTER PROCEDUREF&B Department HeadsSecretary to DOFBReservation DepartmentCatering Sales
Kitchen - Service - Banquet - StewardingPrepare Weekly Occupancy ForecastListPrepare Weekly Banquet / Function Forecast ListSend to F&B Office before Friday NoonSend to F&B Office before Friday NoonCollect Forecast ListsReceive CopiesSend a Copy to all concerned F&BDepartment Heads Prepare Weekly Duty Roster accordingto Business Requirement  Approve/Sign Duty Roster Submit a Copy to F&B SecretaryReceive all section's copiesPrepare a Weekly F&B Heads DutyRoster  Get approval/signature from Director of F&B
Copy F&B Heads Duty Roster to all F&BDepartment HeadsKeep one Complete set of all Section'sRosters for Filing* Standard: As an operation department, duty rosters can be subject to last minute changes according to business needs.* Attached one copy of F&B departmental duty roster.* Attached one copy of F&B heads duty roster.
Remark:Code : G001
Laundry Attendant
Sort-Out Soiled Linen and Arrange into Trolley / BagTake Section's LogbookTransport Soiled Linen toLaundryBoth Parties CountSoiled Linen Verify and Record Quantity inSection's Log BookExchange Soiled Linen withWashed / Pressed LinenReturn to Section Store Linen in DesignatedStorage Area
* Exchange linen daily during following hours: 9:00 - 11:00 / 14:00 - 16:00 / 20:00 - 23:00
* Log book format as attached.* Mis-usage of linen to immediately report to section head.
 LINEN EXCHANGE PROCEDURERestaurant - Banquet Waiter/Waitress
Use Staff Use Staff Elevator 
Banquet/Restaurant ManagerChief Steward/Stewarding SupervisorCost ControlFinancial Controlle
 Complete Spoilage & Breakage Report for all operating equipment (china ware, glassware, flat ware, buffet ware) breakagesFill in all required spaces on formComplete section: Explanation and reviewreport detailsSubmit form to concerned DepartmentHead Sign the form under Approved by Dept.HeadReturn Form to StewardingInitiate / Sign Form under Initiate Chief StewardForward Form to Cost Control for VerificationReceive Form for VerificationVerify and Sign/Approve the Form Forward to Financial Controller for  ApprovalVerify, Approve and SignKeep copy for staff board and filingReturn 3. copy (yellow) to ConcerningDepartmentReturn 2. copy (red) And 3. copy (yellow)to StewardingReturn to Cost ControlTake corrective measures and actions tocontrol breakageKeep 2. Copy (red) for updating MonthlyInventory SheetKeep 1. copy (white) for filing * Attached one copy of SPOILAGE & BREAKAGE REPORT FORM.* The breakage control must be enforced by Chief Steward and Restaurant Managers.* Efficient breakage control is to maintain 0.3 %breakage of total revenue. Total breakage & loss can not exceed 0.5 %. Section heads are accountable for each of their area.* Section heads are accountable for each of their area.
Code: G 004
* see attached copy of form

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