Employee Life Cycle

F&B

 Talent acquisition & application tracking system

Recruit
 Pre-employment system
 Outreach collage engagement for the new trainee server.
 Interview & Select competitive candidate.

 Welcome the new employee

 Identify & access the employee system, have a job description.
On boarding  Job orientation and Training module (on company mission vision &core
value).
 Identify the knowledge, skill & attitude that require functioning effectively
in the organization.

 Duration 3 month for the first month he /she take a free on the job training
for one month, for the coming two(2) months the company pays 400 as a
Trainee server
pocket money, then based on their performance we select and sign a
agreement as a permanent KRS staff.
 The trainee server firs learn the restaurant layout, including the
restaurant out late name, location of restrooms and fastest route to the
kitchen.
 In-depth menu knowledge is essential for all servers, so the senior server
may spend days helping new workers memorize the menu, learn the
ingredients in each dish and taste test items.
 Emphasis on customer service is placed.
 Must be committed to engaging in ongoing training initiatives (on
service sequence, KRS service culture).
 The restaurant supervisor & manager constantly evaluate the work of all
trainee wait staff and provide ongoing training as needed.
  Assist the servers by refilling beverages and water, processing payment,
Assistant Server and running food to the tables
 Everything else left on the table by the guests must also be removed. After
doing this, they will have to rearrange the table in conformity with the in-
house standards of the restaurant, by setting up plates, glasses, and any
new utensils that have been left there before the table was used.
 Assisting the team for 3 months then he/she become a server.

 Greets guests and presents them with the menu. Informs guests about the
Server special items for the day and menu changes if any. Suggest food and
beverages to the guest and also try to up sell.
 Take food and beverage orders from the guest on the order taking pads or
on the handheld Point of sale (POS ) system.
 Obtaining revenues, issuing receipts, accepting payments, returning the
change. Performing basic cleaning tasks as needed or directed by
supervisor. Filling in for absent staff as needed.
 He/she must be exemplary for others in his or her attitude & skill.

 Guest Service created innovative processes for guest service satisfaction

F&B Supervisor that resulted in increased ratings on guest satisfaction.
 Customer Service communicates with all departments to ensure customer
service needs is met and maintains profitability of outlets to support
overall resort operation and giving training on customer service.
 Company Standards monitored and maintained cleanliness, sanitation and
organization of assigned work areas in accordance to health department
and company standards.
  Safety Procedures Supervised kitchen staff and ensured adherence to
safety procedures.
  Restaurant Manager responsibilities include maintaining the
Restaurant restaurant’s revenue, profitability and quality goals. You will ensure
Manager efficient restaurant operation, as well as maintain high production,
productivity, quality, and customer-service standards.
 He /She lead by example and uplift our staff during busy moments in
our fast-paced environment. Ultimately, you will ensure our
restaurant runs smoothly and customers have pleasant dining
experiences.
 Promote the brand in the local community through word-of-mouth
and events.

Assistant F&B
Manager  He /She work under the food and beverage manager in the resort
business His/her main function is to keep a check on all the
requirements of the customers are met.
 Work closely with F&B Manager on departmental issues like
Training assessment, performance appraisal, on solving staff issues
and keeping the SOP of the department.
 The assistant manager's work is no less than the work of a manager.
He has to ensure that the customers are receiving excellent services
for food and beverages.
 An Assistant Food and Beverages Manager have to be good in
communication and consumer satisfaction skills. The Assistant Food
and Beverage Manager have to make the profit account depending
upon the profits accrued through the sale of food and drinks.

 The Food & Beverage manager is responsible for coordinating all

phases of group meeting/banquet functions held in the resort;
F&B Manager coordinate these activities on a daily basis; assist clients in program
planning and menu selection.
 Solicit local & international group Food & Beverage business;
maintain the services and reputation of your resort and act as a
management representative to group clients.
 Achievement of budgeted food sales, beverage sales, labor costs and
profitability. Timely analysis of Food & Beverage Prices in relation
to competition.