SOP – Guidelines for conducting F&B service meetings
SOP Number: F&B -03
Department: Food and Beverage Service – General
Date Issued: 28-FEB-2013
Time to Train: 30 Min
The Food and Beverage service department should conduct regular pre-shift meeting with all key staff members and also monthly meetings with F&B Director and HOD’s of each outlet.
Daily Pre Shift Meetings:
Pre shift meetings are ideal times for managers to emphasize teamwork and develop common goals with staff members.
Pre shift meetings should also give staff members an opportunity to ask questions and have them answered.
Minimum of one briefing daily to be conducted for staff in each outlet.
Time of briefing be decided based on business levels, max. staff availability etc. and last 15 to 20 minutes.
Managers should listen closely to the concerns and ideas of staff members expressed during pre shift meetings
The staff member is to be well prepared with a working pen and an adequate notepad.
The meeting comprises a review of the previous day, that day’s upcoming activities and the next day’s main topics.
Events in the local community that could make the upcoming shift busier than usual.
Special arrangements for guests celebrating birthday parties, anniversaries and other occasions.
Merchandising and up selling techniques.
Daily food and beverage specials.
Introduction of new staff members.
Recognition of staff member activities.
Tips for handling equipment and supplies.
Reading out important guest feedbacks that guest have turned in.
No minutes are to be taken.
The Food & Beverage managers meeting will be held every month on a day and time that are highly appropriate, according to the hotel’s F&B operation activity ,structure and business level.
All F & B Department Heads must attend the Food & Beverage meeting.
The meeting covers all F & B related activities such as operations, personnel, finance, sales and promotions. All problems shall be tackled and both the Department Heads and the Management Team shall come up with solutions.
The financial performance of each outlet are reviewed and recommendations are given to meet the monthly targeted budget.
Reports for ancillary income brought in by special-functions and business.
Planned special events and promotions.
Special arrangements for upcoming holidays.
Strategies for or changes to food and beverage service.
Specific objectives and/or tasks are given to each Department Head.
This meeting shall not exceed 90 minutes.
Minutes will be taken.
Training Summary questions:
Q1. Time of pre shift briefing is based on what all factors?
Q2. Does the event in local community affect the restaurant sales?
Q3. Why it is important to read guest comments / feedback on pre shift meetings?
Q4. Should monthly meeting discuss about each outlets financial performance?
Q5. What is the appropriate date and time to arrange a monthly F&B meeting?