An Assessment of property needs and goals, Study of physical plant and hotel project, Competitive Survey, Definition of specific needs of Food & Beverage department
Assessment of property needs and goals, based on market-mix to be defined and key segments contributing to profitability of the department
Study of physical plant and hotel project (Restaurant Space and Access, Kitchen and Storage Facilities, Work Stations, Bar/Lounge, Dishwashing and Prep)
Mapping including single section of the outlets
Competitive Survey Within Dinning Segment
Definition of the specific needs of the Food & Beverage department (Breakfast, lunch and Dinner, « All Day Dinning », restaurant and bar, in room Dinning, seminars and banqueting, all these elements to be in tune with International upmarket standards.
Definition, creation and validation of new outlets or revamp of existing outlet
Definition , creation and validation of future outlets
Interface with architects and interior designers, to help establish Key Design Elements
Creative Direction to achieve a visual Balance between the architecture, the interior design and the menu concept.
Other elements : (Graphic logo and art direction interface with Graphic firm for art, artwork, and graphic chart)
Interface and sampling to define Table Top items and Uniforms.
Setting standards to be in line with customers expectations.
Sourcing suppliers for project
Definition of FFE and SOE
Definition of china, glassware, silver, linen, table top and equipment as well as uniforms
Source purveyors for proper products based on philosophy of the property.
Pre-opening duties
Verification and validation with departments heads : menus descriptions and menus wording, standard recipes books, employee training and operation manuals.
Pricing of menu based on standard recipes costing, environment (primary zone) & competition.
Dry runs for employees.
Opening and launch of project
Client assistance of client during opening of newly created outlets with information report on performance, including employees assessment, monitoring financial performances
Post-opening duties
Technical Assistance post opening after 30 days and/or 120 days based on Client desire Financial analysis of performances including P&L statements and Menu Engineering
Guide Hotel management and F&B department when changing menus and wine lists.
Source new employees in case of resignation or demotion of opening key persons.
Training and personal skills development of the employees
Identify and Assist in Hiring Key Employees.
Full training of department heads on concept key elements and adherence to the principle of operations.
