Pre Opening Guide Line

ADMINISTRATION

Establish F&B departmental P&P

Set up F&B Filing System

Set up F&B Tracing System

Establish daily Comm & Report mtgs

Dev / Print all F&B Forms / reports

Set up pre-opening F&B office

Review Manafaru manuals pre opening P&P

Write F&B pre and post opening mission statement

Establish specific areas of responsibility for Assistant F&B

Review pre opening budget for F&B and hotel

Establish pre and post opening meetings scheduals

Prepare preliminary work rosters for outlets

Prepare employee uniform specification sheets

Obtain menus/drink list from competitors

Identify background music for all F&B outlets

Establish beverage management program

Prepare all standard cocktail recipes

Establish banquet pricing / rental structures

Establish communication procedures between Banquet sales and service

Review store rooms for F&B in hotel

Prepare training materials

Review all floor plans with Assistant F&Bs

Review F&B "Bible" contents with key staff

Finalize all entertainment needs for festive

Review foreign entertainment law as and the costs and procedures

Review all local health and sanitation laws and how they apply

Present all competition studies for pricing strategy

Finalize room rental rates, policies and procedures for banquets

Review all back of house offices for F&B

Prepare contents of F&B "Bible"

Determine banquet & meeting "Actual" seating capacities

Prepare list of business cards for F&B division

Review pre opening budget for F&B and hotel

Discuss service sequences for F&B outlets and bars

Finalize tabletop specifications for each outlet

Discuss uniform design and production for F&B

Concept Statements

Finalize background music and entertainment for each outlet

Distribute restaurant concepts to Directors

Submit restaurant concepts to GM for approval

Conduct a training session on the restaurant concepts to all new comer

Revise and finalizee all restaurant concept statements

ORGANIZATION STRUCTURE & MANNING

Updat Dept Org Chart, obt GM approval

Obtain approval opening Manning fr. GM

Prepare F&B organization chart

Submit F&B organization chart for GM approval

Prepare job description for each position

Establish manning guide for service / production

Estimate total payroll per outlet

Submit manning guide and estimated payroll to GM for approval

Prepare reporting dates for each position per outlet

Identify potential candidates in other hotels to approach

RECRUITMENT & SELECTION

Review Update recruit schedules F&B

establish Shortlist Key F&B Staff

Interview Key Staff candidates F&B

Review local labor laws, policies and procedures

Need to do job faire in Male'

Prepare reporting dates for each position per outlet

Finalize Employee salary scales

Study the local regulations regarding employee benefits rules and regulations

Mass interview for rank & file employees, recruitment trip

Attend Interview Training classes

TRAINING

Departmental Orientation New Hires (Recurring)

Pre-Op Office telephone skills

Product Daily Knowledge Training (Recurring)

Develop STM

Review contents with all key staff

Identify how many existing departmental trainers

Schedule departmental training for each outlet, Master List

Attend pre opening workshop

Train Departmental / Divisional Trainers

Schedule departmental training for each outlet

Establish pre and post opening training schedules

Prepare Task Listing by Job Title and outlet

DEPARTMENTAL OPS / TRNG MANUALS

Update job Descriptions all areas F&B

Plan Training Materials F&B

Obtain Approval Jobdesc GM/Dir HR

Prepare F&B Operating Criteria

Prepare F&B Training Manual, STM

Prepare contents of F&B operation manual

Submit F&B operation manual to GM for approval

Review F&B operation manual to contents with key staff

Review contents of STM with all key staff

Submit training manual to GM for approval

Prepare contents for master training plan

Prepare employee specifications for each position

WORKING DOCUMENTS

Finalize all F&B forms and issue to materials

Identify how all the forms will be generated

Identify all working forms required for banq / kit / service

COLLATERAL

Review graphic designers proposal and give feedback

Review internal signage proposal and give feedback

Review proposed designs of all menus and give feedback

Establish packaging / paper products, liase with Graphic designer

Review all size of menu incerts and ensure they comform to printshop

Review all proposed menus / ensure durability & practicality

Design rest. bill folders / reservation signs

Outlet reservation sheets

Outlet floor plans

Discuss all menus

Set up par stocks of menus for each outlet

Establish delivery dates and production source with graphic designer

Open PR request for menu production

Identify all paper required for menu sheets / Make PR

ACTIVITIES

Weekly F&B Meeting

Review activity plan with F&B team

Write a detailed explaination on each activity

Submit explaination to marketing department for marketing

SOURCE / PURCHASE

Compile inventory of all storeroom items and list specifications

Review and finalize waste management procedures

Develop requisitioning procedures

Establish lead times for all storeroom items and decide on pars

Establish direct issues procedures and policies

Define all authorized signatures for requisitions

Establish requisition and issuing procedures with Materials

Research all F&B non-consumable items produced and available locally

Investigate the import regulations on F&B products and establish lead times

Draw up a chart of local and regional seasonal items, including speciality items

Research all F&B consumable items produced and available locally

F&B POLICIES AND PROCEDURES

Prepare contents of P&P manual

Submit P&P manual to GM for approval

Review P&P contents with key staff

F&B EMPLOYEE COMMUNICATIONS

Conduct daily morning briefing and weekly meeting

Establish Divisional Core values based on Mission Statement / Corporate Culture

MARKETING

Conduct Market survey and identify main competitors

UNIFORMS

Set up schedules with housekeeping manager for fitting uniforms

Obtain final uniform specs. from consultant

Identify those items not in the scope of the designer

Prepare employee specification sheet for each position

COMPUTER INTEGRATION / TECHNOLOGY

Schedule POS setup

Prepare POS training schedule for all staff

Identified POS key operators

Prepare key operators trainging

CONTRACTS

Audio Visual maintenance

Beer / beverage / wine / spirits

Coffee / Tea

Tobacco / vending machines

Stewarding chemicals

CONSULTANTS

Finalize consultant for food hygiene test

Finalize consultant for background music

Prepare database of agents for Live Entertainment

MENU PLANNING

Compile master menu lists

Establish standard chinaware and glassware for each item

Establish procedures for changing and entering recipes

All recipes to be keyed into the computer

Review all recipes for typo mistakes

Establish selling price for all items on the menus

1st Draft Café Landaa menus

1st Draft BLU menus

1st Draft Al Barakat menus

1st Draft IBD menus

1st Draft Special events menus

1st Draft Kids menu

1st Draft Door knob menus

1st Draft Mini Bar Item list

1st Draft Bars / Lounges Food menus

1st Draft Bars / Lounges Beverage menus

1st Draft wine lists

Distribute approved recipes to all concerned for training

Discuss pricing strategy w / GM and Sales

KITCHEN MENU

Prepare menu data / product specifications

Prepare recipes and take pictures of dishes

Test dishes and finalize menu and content

Prepare menu based on minimum standards and corporate guidelines

Develop the product line based on concept and survey

KITCHEN GENERAL

Prepare Culinary Philosophy for kitchen

KITCHEN EMPLOYEE RESTAURANT

Prepare menu cycle and cost the cycle

Prepare par stock lists

Prepare Menus and costing

Prepare Concept Statement for Employee Restaurant

Establish preliminary budget for Employee Restaurant

STEWARDING

Develop OE specification manual with photos

Establish pest control system and procedures

Prepare par stock levels of OE for each outlet

Establish breakage control reports and prevention

Identify OE storage and unpacking schedule

Establish cleaning areas and schedule between housekeeping and F&B

Determine night cleaning procedures and responsibilities

Requisition operating equipment from general store and stock outlets

Establish item codes for all OE / FF&E and assign storerooms

Set up par stocks for each outlet

PRE OPENING BUDGET

Revise pre opening budget base on delayed hotel opening

Prepare pre opening budget

F&B SUPPORT TEAM

Establish support team requirements for service

Establish support team requirements for kitchen

Estimate total costs of support team for each outlet

Submit suggestions and costs to GM for approval

Discuss transportation and accommodations of support team

Prepare a welcome kit w / objectives for each support team member

Send thank you letter to support team member and hotel GM

Prepare final support team schedule

F&B HANDOVER

Prepare a bunch of list for each outlet to use during handovers

Prepare handover schedule with project management

Organize a through clean up of all areas handed over

F&B TRIAL RUNS

Prepare schedule for each outlet's trial run

Establish menus (food and beverage) for each outlet

Prepare "Guest" comment cards for each outlet

Prepare invitation list with HR for each outlet

Conduct post mortem of each trial run and give feedback to all

Ensure all costs associated w / trial run are documented

Conduct trial runs