How to Take Care of the Working Area

 Team Briefing Standard

Objective:

To establish a plan of action and ensure alignment with hotel standards through daily team briefings prior to work shifts.

Procedures:

Supervisor Preparedness:

• Arrive at least thirty minutes before the hotel opens to conduct the briefing.
• Maintain impeccable grooming standards, including proper uniform attire and clean, trimmed nails.

Attendance and Assignments:

• Take attendance and address any absences, noting reasons.
• Delegate job responsibilities among team members.

Equipment Check:

• Ensure servers have necessary items, including proper uniform, pen, pad, bottle opener, handkerchief, and name badge.

Special Instructions:

• Provide waitstaff with updates on unavailable items, menu changes, price adjustments, and management policies.
• Inform staff about special events, VIP arrivals, and groups staying in the hotel.

Training and Feedback:

• Ask staff questions to gauge knowledge and use briefing time for training.
• Encourage staff to voice any job-related issues and provide solutions.
• Offer recommendations and correct any service faults while maintaining motivation among employees.

Mise-en-place Allocation:

• Allocate duties for preparing mise-en-place for the next day's operation, including linen exchange, stocking supplies, and cleaning serviceware and cutlery.

Open Communication:

• Listen attentively to staff suggestions for improving efficiency and proficiency.

Final Check and Inspection:

• Instruct staff to perform a final check of their stations and tables, ensuring readiness for service.

This refined version emphasizes the importance of supervisor preparedness, effective communication, and thorough briefing procedures to ensure team alignment and smooth operation.

Assignments of Duties

Objective: 

To streamline hotel operations and ensure guest satisfaction through proper assignment of duties among staff members.

Procedures:

Duty Rotation:

• Rotate duties weekly among waiters/waitresses. Duties may include:
• Bussing tables
• Cleaning designated areas
• Wiping glasses
• Food pick-up, etc.

Station Rotation:

• Assign service staff to different stations on a rotational basis to provide them with varied experiences and skills development.

Staff Allocation by Station:

• Allocate a regular number of staff members to each station:
• Supervisors
• Assistant waiters/waitresses
• Waiters/waitresses

Expertise in Bar Service:

• Ensure the server assigned to the bar is knowledgeable and experienced in beverage service to maintain high standards of service.

Specialized Duties Assignment:

• Assign duties like linen exchange and store requisition on a weekly or fortnightly basis to waiters/waitresses to ensure all necessary tasks are completed efficiently.

Trolley Assignments:

• Assign a service staff member to various trolleys on a daily basis to manage them effectively and maintain cleanliness and organization.

Allocation Based on Covers:

• Determine staff allocation based on the number of covers:
• 1 supervisor per station
• 1 waiter per 20 covers
• 1 or more assistant waiters per station, depending on workload and demand.

Benefits:

• Ensures fairness and variety in duties assigned to staff members.
• Optimizes hotel operations by allocating staff effectively to different stations and tasks.
• Enhances guest satisfaction by maintaining high standards of service in all areas of the hotel.

By following these procedures, you can ensure that duties are assigned effectively, contributing to the overall success of your hotel operations.

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