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F&B SOP

F&B SOP

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Published by: Gajanan Shirke Author on Jun 29, 2012
Copyright:Attribution Non-commercial

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06/03/2013

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RestaurantInterior Design:-Cuisine:-Layout:-1.Lights2.Tales3.Chairs4.Sofas5.AntiquesTotal no of covers:-
 
Job DescriptionOutlet Manager :-
1.Marketing and guest relation
Activity involved in planning & implementation of festivals / events
To keep abreast market trends and events
To act on guest complaints shares of the restaurant & be the leader among allthe competitive outlets
Builds rapport with guest
Actively involved in marketing of the restaurant
To put together marketing plan for outlets with actively schedule andimplementation deadlines
Carry out market survey and prepare a comparative analysis of competition.
To maintain Dob and Anniversary for all the guest. Prepare a list on monthly basis & send them greetings & cake.2.Product
To minimize wastage
To train to maintain quality I food production ( according to standard recipes )
To co-ordinate with stewarding department to maintain cleanliness of kitchen
Emphasis quality enhancement in terms of product & restaurant
Constantly strive towards innovation in terms of service and product of therestaurant
To standardize all the menu items & formulate recipe cards
Work with engineering for preventive maintenance of equipment3.Staff Related
To formulate duty roster 
Conduct daily Breefings & monthly meeting
Staff grievance to Be addressed through counseling & motivational techniques
Work towards increasing the profitability of the outlet
Actively involved in staff training in terms of operational & job knowledge
Conduct effective appraisals of staff 
Build rapport & co-ordinate effectively with other department4.Financial
To prepare budget in conjunction with f & b Department
Prepare the monthly managers report
Implement effective planning for the operations
Reviews the income & expenditure statement & action accordingly
To ensure that the costs are controlled effectively
To co-ordinate & complete any other job / task assignedCompetencies of a outlet manager / in charge
 
He should know
System & procedure
Guest feed back analysis
Seasonal fluctuations / variations of food habits
Seasonal Availability of raw materials
Occupancy trends – lean / peak seasons
Productivity of individual staff members
Performance appraisal system.
Performance standards at all level within the department
Work loads / work habits
Productivity standards
Sanction budget
Variance from the budget
Target market
Existing database
Market trends
Competitor database
Product knowledge
Budgeting procedure
Capital Budget
Par stock level
Value and vision of the company
Value of cost material & equipments
Preventive maintenance schedule
Complaint handling procedure
Breakage analysis
Before the closing of the day he should ensure that all soft drinks /groceries etc as requisitioned
Ensure that mis-un-place is ready Exp wiped cutlery , Crockery &glassware & folded napkins
He takes the cashier report and ensure that cash deposited by cashier isequal to the cash statement for the day in his ID. He should also ensure thatthe cash float in the station cupboard is equal as approved.
After closing all accounts. He should settle all the credit card pending inEDC Machine to get zero balance of amount due.
He should give the nck as maid by the captain to the auditor 
He should seal all cash collected during day and hand it over to the auditor / authorized person with all the credit card settlement copies.
At 6.30 takes briefing & the attendance of the staff the breefing includesthe grooming of the staff, sale (budget & actual) for the day, month & year,observation of the supervisors & managers. Complaints & compliments.Service / operation style and changes to be introduce if any. Reservation for the day. N/A items for the day and the item which have to be up-sold.

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