FOOD & BEVERAGE DEPARTMENT

F&B MANAGER
HOTEL PROJECT

OPENING DATE DATE:

DEADLINE MONTH BEFORE OPENING

DESCRIPTION
+6 MONTHS -6 IN COMPLETE
-5 -4 -3 -2 -1 ACTION
PROGRESS D
REMARKS
NOTE NO.
MONTHS
X 1 Study Hotel procedures
X 2 Examine technical specifications of Food & Beverage program
X a Outlets X
X b Yearly promotion plan X
c Back of the house X
X 3 Analysis of regulations
X a Authorization to open X
X b Operating licences X
X c Price regulations X
X d Hygiene X
X e Security X
X f Goods import X
X 4 Analysis of labor regulations
X 5 Analysis and update of market research in collaboration
with DOS
X 6 Analysis, visit and test of competitors (independent hotels) X
X X 7 Participation in pre-opening, DH and executive committee X
meetings
X 8 Knowledge and follow up of check lists for sections in F&B X
department
X X 9 Participation in selection of consulting chief with HR/GM/FC X
if applicable
 X X X 10 Participation in recruiting of expatriate personnel
X 11 Definition and submission for GM approval of F&B policy :
X a Style/concept of outlets X
X b Names of outlets X
X c Types of services offered X
X d Rates X
X e Opening hours X
X f Entertainment, promotion adapted to : X
X g Competitors X
X h Hotel guests X
X i Local clientele (in liaison with DOS) X
X X 12 Participation in drawing up or study of budget and PAC for X
department with FC
X X 13 Analysis or participation in drawing up of Manning guide X
X 14 Progressively take charge of :
X a Offices X
X b Back of the house X
X c Outlets X
X 15 Check the good working condition of equipment and facilities X
X 16 Check problems regarding internal and external signs X
X 17 Report to GM on anomalies noted X
X 18 With Ex. Chef, establish all menus for GM approval X
X 19 - Resolve final problems uniforms with EH X
20 Establish program for :
X a Background music X
X b Orchestral/musician contracts N/A
21 Propose procedures to GM concerning :
X a Mini bars X
X b VIP treatment X
X 22 Propose procedures to GM concerning
a Breakfast : X
X b Room service X
 X c Restaurant X

23 Establish procedures with FC for :

X a Billing X
X b Cash handling X
X c Follow up of city ledger X
X 24 Establish inauguration program in liaison with DOS for X
GM approval
X 25 Take charge of department; check the good working condition X
of equipment and acilities; report any anomalies to GM
X 26 Welcome operational personnel with section heads
X a Welcome booklet X
X b Presentation of section X
X c Familiarization and training program X
X d Work schedules X
X e Internal regulations X
X 27 Resolve as necessary any problems concerning parking X
X 28 - Preliminary operational tests of various sections X
X 29 Participation in PR activities in accordance with GM instructions X
X 30 Take charge of premises, check the good working condition of X
equipment and facilities, report to GM on any anomalies notes
X 31 - Participation with GM in handover and non-conformity
reserves for F&B dept.
X 32 Study and implement SBI procedures X
X 33 Analysis of market and competition in close collaboration X
with DOS/SM
X 34 Evaluation of qualifications of local personnel X
X 35 Propose any technical or procedural modifications to GM X
required by regulations
X 36 Ensure that GM has registered names of outlets and banquet X
rooms to assure their protection
X 37 Analyze SOE-FFE listing and propose local additional X
purchases to GM
X 38 Draw up F&B organization chart and submit to GM X
for approval

X 39 Establish operational manuals for outlets X

X 40 Establish with HR procedures relative to personnel meals :
X a Officer's checks
X b Meal tickets
X 39 Creation with the assistance of decorator and in accordance
with commercial document standards :
X a Menus X
X b Banquet kits X
X c Room service, etc. X
X 40 Department administrative organization
X 41 Implementation with DOS/SM on GM instructions of X
pre-opening marketing and promotional program
X 42 Participation in local sales blitz X
43 Welcome section heads
X a SBI policies X
X b Job descriptions X
X c Operating manuals for sections X
X 44 Establish pre-opening training program X
X 45 Selection and recruiting of local personnel in liaison with HR X
X 46 Establish job descriptions for operational personnel X
X 47 Prepare Food & Beverage administrative documents X
X 48 Implement procedures for analysis and control according to X
SBI procedures and local regulations
X 49 Organize and lead weekly department pre-opening meetings X
X 50 Analyze supply problems
a Local X
b Imports X
X 51 Purchasing/stock policy in accordance with FC/PM for X
approval by GM (in cooperation with EC for food purchasing)
53 Tenders, contracts :
X a Cleaning X
X b Foral decoration X
X c Green plants X

X 52 As necessary, participate in laundry subcontractor search X

with GM/LM
X 54 Establish and implement in accordance with GM instructions X
opening program for different outlets
 FOOD & BEVERAGE DEPARTMENT
BANQUET MANAGER
HOTEL PROJECT

OPENING DATE DATE:

DEADLINE MONTH BEFORE OPENING

DESCRIPTION
+6 MONTHS -6 IN COMPLETE
-5 -4 -3 -2 -1 ACTION
PROGRESS D
REMARKS
NOTE NO.
MONTHS
1 Definition with FB of banquet policy:
X a Types of services offered X
X b Rates X
X c Service, in accordance with competition and expectations X
of local clientele
X 2 Participation in preparing and publishing and marketing X
X 3 Participation in pre-opening promotional X
program with FB/DOS/SM
X 4 Participation in clientele sales blitzs X
X 5 Effective sales of banquets X
X 6 Participation in pre-opening meeting X
X 7 Analysis of regulations
X a Hygiene X
X b Security X
X c Price regulations X
X d Room capacity X
X 8 Analysis of labor regulations, in particular those concerning
extras X
X 9 Analysis of Manning guide and establish in accordance with X
FB productivity, standards for extras according to various
types of functions
X 10 Participate in recruitment of permanent personnel in section X
X 11 Analyze SOE-FFE list for section X
12 Implement procedures :
X a Contracts X
X b Billing X
X c Follow up of city ledger X
X d Payment of extras X
X e Payment of external service X
X 13 Proposal to FB on local procedures X
X 14 Eventual suggestions to FB on complementary local purchases X
15 Establishment in accordance with FB of regulations relative
to external services :
X a Floral decoration X
X b Event Organizer X
X c Equipment rental X
X d Entertainment X
X e Clock room X
X f Parking, etc. X
and conditions applicable to guests
X 16 Establish service standards for various types of functions offered X
and submit to FB for approval
X 17 Check that facilities and procedures are conform to regulations X
X 18 Make suggestions to FB concerning any technical modifications X
or procedural changes required by regulations
X 19 In collaboration with HR, make the necessary contacts and X
submit extras hiring policy to GM/FB for approval
X 20 Organization of banquet section and work schedule for X
permanent personnel
X 21 In collaboration with FB corcerning of casual policies and X
payment
X 22 Progressively take charge of banquets, service and stock rooms ; X
test equipment and facilities; report to FB on any anomalies
X 23 Implement necessary methods to implement inauguration X
 program

X 24 Administrative organization of banquet section :

X a Event order X
X b Weekly program X
X c with DOS/SM/FC X
X d Standard contract X
X e Guest files X
X f Guest Cardex X
X g Complaints/compliments in accordance with FB and X
in liaison with DOS/SM/FC
X 25 Perform necessary tasks in order to be operational as per X

X 26 Finalize uniforms (in particular for extras) with FB/LM/HR/FC X

X 27 Test set up of banquet rooms and check capacity for various X
function types; submission to FB & GM for approval
X 28 Training of section personnel in accordance with:
a Qualifications X
b Quality objectives for the section X
X 29 Implement inauguration program
X 30 Participate in PR actions according to GM directives
a Reception of Banquet rooms X HANDOVER NOT DO
b Test of equipment and installation X HANDOVER NOT DO
c Report to GM irregularities found. X HANDOVER NOT DO
ANDOVER NOT DONE YET
ANDOVER NOT DONE YET
ANDOVER NOT DONE YET
 FOOD & BEVERAGE DEPARTMENT
EXECUTIVE CHEF
HOTEL PROJECT

OPENING DATE DATE:

DEADLINE MONTH BEFORE OPENING

DESCRIPTION
+6 MONTHS -6 IN COMPLETE
-5 -4 -3 -2 -1 ACTION
PROGRESS D
REMARKS
NOTE NO.
MONTHS
X 1 Study procedures and ensure implementation
X 2 Visit competitors with FB
X 3 Analysis of organization chart and section Manning guide
X 4 Analysis of regulations and procedures relative to :
a Hygiene & sanitation
b Security
c Personnel
X 5 Analysis with FB of supply problems :
a Local
b Imports
X 6 Suggestions to FB. for menus at different outlets :
X a Restaurants
X b Banquet kit
X c Room service
X d Other food functions
X e Special attention to bar
X f VIP treatment
X g Bakery-pastry shop, etc.
bearing in mind the F&B policy of the hotel and SBI quality
criteria
X 7 Participation in pre-opening meetings
X 8 Test equipment and facilities; report any anomalies to FB
 X 10 Personnel cafeteria to be opened on arrival of section heads

X 9 Progressively take charge of premises

X a Stock rooms
X b Preparation and cooking areas
X c Back of the house
X 11 Suggestions to FB concerning adaptation of procedures to
local conditions
X 12 Organization by Sous Chef
X a Work schedules
X b Days off
X c Shifts
in accordance with FB
X 13 Establish quality standards for supplies with FBM/FC/PM
and for stocks (max-min)
X 14 Analysis of SOE-FFE for kitchen
X 15 Suggest any additional local purchases needed to F
X 16 Finalize uniforms with FB/EH
X 17 Establish with Cost Control standard recipes for all outlets
and prepare definitive menus
X 18 As necessary, preliminary study and definition of the menu with
the consulting Chef
X 19 Preparation of opening inventories (import goods), bearing in
mind supply deadlines and business forecast for FB approval
X 20 Participation in recruiting of kitchen personnel
X 21 Implement with FB all internal procedures concerning
regulations in close cooperation with CS/Sous Chef concerning:
X a Cleaning
X b Hygiene
X c Refuse dump
X 22 Training of kitchen personnel according to:
a Qualifications
b Quality objectives of the F&B department
 X 23 Implement and enforce Hotel procedures regarding hygiene

X 24 Preparation of opening inventories, purchase requests, bearing

in mind supply deadlines and business forecast, for FB
approval
X 25 Tests of all dishes, menus and suggestions: modification if
necessary of standard recipes
X 26 Purchase goods at local markets and make direct purchases
in accordance with FB Hotel procedures
X 27 Check deliveries in terms of quality and accordance with
established schedule
X 28 Kitchens to become progressively operational in accordance
with GM/FB schedule
X 29 Participation in organizing and implementing inauguration
program
 FOOD & BEVERAGE DEPARTMENT
ROOM SERVICE
HOTEL PROJECT

OPENING DATE DATE:

MONTH BEFORE
DEADLINE
OPENING
DESCRIPTION
+6 MONTHS -6 IN COMPLETE
-5 -4 -3 -2 -1 ACTION
PROGRESS D
REMARKS
NOTE NO.
MONTHS
X 1 Study and implement hotel procedures X
X 2 Gather information on services offered by competitors X
X 3 Drawing up the room service menu X
X 4 Participate in recruiting personnel for his section X
X 5 Familiarization with regulations concerning:
X a Hygiene X
X b Security X
X c Personnel X
X d Price regulations X
X 6 Implement all procedures relatives to these regulations in X
accordance with FB instructions
X 7 Analyse and participation with FB/FC in establishing room X
service menu
X 8 Analyze and draw up SOE-FFE list for FB approval (trolleys, X
trays, linen, glass, silver and flatware)
X 9 Suggestions to FB concerning set up and service standards X
X 10 Implementation of service standards :
a VIP treatment X
b Beakfast service in accordance with SBI procedures X
and FB instructions
X 11 Prepare operational food, beverage and guest supplies X
stocks and submit for FB approval
 X 12 Organization of the section
a Work schedules X
b Days off X
c Shifts, in accordance with FB X
13 Check with FBM on all problems regarding :
X a Linen stocks X
X b Uniforms X
X c Floral decoration X
X d Newspapers X
X 14 Implement as per FC/FB instructions procedures concerning :
a Order taking X
b Billing X
X 15 Training of personnel according to :
a Qualifications X
b Room service quality objectives X
X 16 Ensure familiarity with menu by personnel and implement X
presentation standards for trays and trolleys
X 17 Proceed on FB instructions with practical tests of different X
services
X 18 Perform necessary tasks in order to be operational as per X
GM/FB schedule
X 19 Participate in organization of the inauguration program X
for room service
X 20 Take charge of the section; test equipment, facilities and service X
elevators; report any anomalies to FB
X 21 Participate in pre-opening meetings X
X 22 Keep updated room service log book X
 FOOD & BEVERAGE DEPARTMENT
RESTAURANT - BRASSERIE - CAFE
HOTEL PROJECT

OPENING DATE DATE:

DEADLINE MONTH BEFORE OPENING

DESCRIPTION
+6 MONTHS -6 IN COMPLETE
-5 -4 -3 -2 -1 ACTION
PROGRESS D
REMARKS
NOTE NO.
MONTHS
X 1 Study Hotel procedures and local regulations to be implemented X
X 2 Analysis of services provided by the competition X
X 3 Participation with FB in drawing up the wine list X
X 4 Analysis of section budget,expenses and revenue with FB X
X 5 Analysis of organization chart and manning guide X
X 6 Participation in recruiting of personnel for the section service. X
X 7 Familiarization with regulations regarding :
a Hygiene X
b Security X
c Personnel X
d Display of prices X
X 8 Implement internal procedures for these regulations
X 9 Organization by Supervisor of the section :
X a Work schedules X
X b Days off X
X c Shifts X
in accordance with FB instructions
X 10 Analysis with FB/FC of supply possibilities for beverages to X
prepare the wine list
X 11 Draw up rules and regulations for running the section with X
FB (in liaison with FC)
X 12 Analyze and draw up SOE list for section and submit to
FB for approval :
a Linen X
b Glassware X
c Flatware X
d Silverware X
e Miscellaneous X
X 13 Check with FB regarding any problems concerning :
a Laundry X
b Uniforms X
c Floral decoration X
d Entertainment X
X 14 Training of his section personnel according to :
a Qualifications X
b Quality objectives of the F&B dept. X
X 15 Check that personnel are familiar with menu and wine list X
X 16 Participate in practical kitchen tested in his section and train X
personnel on this occasion
X 17 Check problems with regards to billing and cash handling X
X 18 Perform all necessary tasks in order to be operational as per
GM/FB schedule X
X 19 Participate in organizing and implementing inauguration progra X
X 20 Participation in pre-opening meetings X
X 21 Keep updated log book and reservations book, as well as guest X
Cardex for his section
X 22 Take charge of the section; test equipment and facilities; report X
any anomalies to FB
 FOOD & BEVERAGE DEPARTMENT
CHIEF STEWARD
HOTEL PROJECT

OPENING DATE DATE:

DEADLINE MONTH BEFORE OPENING

DESCRIPTION
+6 MONTHS -6 IN COMPLETE
-5 -4 -3 -2 -1 ACTION
PROGRESS D
REMARKS
NOTE NO.
MONTHS
X 1 Study hotel procedures and local regulations and implement
X 2 Analyze organization chart and manning guide
X 3 Participate in recruiting of stewarding ersonnel
X 4 With EC/FB establish standards for consumption of dishwashing
and cleaning products
X 5 Analyze regulations concerning :
a Hygiene
b Security
c Personnel
X 6 Implement internal procedures concerning these regulations
X 7 Implement Hotel procedures regarding hygiene& sanitation
X 8 Stewarding organization :
X a Work schedules
X b Days off
X c Shifts
in close liaison with EC and FB for approval
X 9 In liaison with section heads concerned determine SOE
SOE requirements based on business forecasts and submit to
FB for approval
X 10 Study refuse dump problems
X 11 With FB, analyze supply problems for leaning and dishwashing
products and technical assistance contracts
 X 12 In close liaison with EC, define weekly and daily cleaning
program for :
a Storage premise
b Preparation areas
c Back of the house
for submission to FB for approval
X 13 With FB, analyze supply problems for leaning and dishwashing
products and technical assistance contracts
X 14 Establish instructions for personnel on use of cleaning and
dishwashing products
X 15 With FB, establish procedures for SOE use for banquets,
in liaison with FC/GM
X 16 Establish internal procedures for set up of banquet rooms
with EC/FB/SM
X 17 Personnel training
a Hygiene awareness
b Cleaning regulations and rules
c Functioning of equipment
X 18 Cleaning of all premises before first use
X 19 All SOE to be washed and cleaned before use
X 20 Ensure good running operation of section when goods arrive
and from preparation of first meals
X 21 Open and maintain inventories of equipment under his
responsibility
X 22 Participate in pre-opening meetings
X 23 Take charge of his section; test equipment and facilities;
report any anomalies to EC/FB