1、 Banquet Captain, Banquet Event Orders Purpose Organize department and staff to deliver functions Start Daily Materials Banquet Event Orders, Daily clipboards, change sheets Actions: This is how we do it: 1. Organize Banquet Event Orders Organize all the Banquet Event Orders (BEO) received from cate
2、ring by day, date and time order. Attach the corresponding BEO to the correct days clipboard. Verify all events for each day and ensure they are noted on the daily event skeleton cover sheet. Trace all BEOs more than seven days out on next weeks clipboards. Note all changes from the log of changes s
3、heet on the original BEOs. Highlight all items that are unusual or special requests. Note guarantees on the clipboard BEO. 2. Daily BEO meetings Bring all BEOs for present day and next day (on Friday bring Saturday, Sunday and Monday). Review each BEO and make special notes on staffing, amount of ba
4、rs, service tips and special requirements. Ask questions about unsettled issues and have all important questions ready. If missing any BEOs, ask the respective catering/group service manager when it will be distributed and obtain details for staffing needs. Banquet Manager must attend the BEO meetin
5、g daily. If Banquet Manager is unable to attend, a Captain must attend and take notes. 3. Log of change notices Whenever a log of changes notice is received from the catering/group services office, check each change against the corresponding clipboard BEO and write the correction. Ensure all Team Me
6、mbers know the corrections and they are written on the clipboard BEO. Write all corrections when log of changes notice is received and at least one day prior to the scheduled function. Result What is delivered is what has been promised to the guest Task Organize, communicate and update needed inform
7、ation regarding all functions. Standards Each function is organized and properly staffed. Hold daily BEO meetings communicating needed information. Post changes and organize up to two weeks out. Learners Page Banquet Captain, Banquet Event Orders Introduce Yourself, the task, expectations for the le
8、arner and how testing is conducted. SALT attributes impacted: Quality of F&B with the Meeting, Helpfulness of the Catering/Banquets Staff, Overall Meeting/Convention Experience Demonstrate When To Start and Materials Start task daily during your shift. Materials: BEOs, Daily Clipboards, change sheet
9、s and log Use job rehearsal to demonstrate steps and brand attributes to enhance performance Focus learner on what they should notice step by step, including safety. Demonstrate the practical application of each brand attribute for this task. Gracious Honored to be your host; your comfort and well b
10、eing are our greatest concern. Warm, thoughtful, respectful. Engaging A meaningful and personal dialog. Being genuinely interested, respectful and very responsive. Caring Demonstrate attentiveness, thoughtfulness. Team wide anticipatory concern and dependability. Make a Difference A moment of truth,
11、 a call to action, raising the bar on insightful, proactive problem solving. Even small actions have a profound effect. Demonstrate the Result and Task Standards Deliver what the guest has requested; organize BEOs by day and time; trace and log all changes; conduct BEO meetings with the team daily.
12、Practice for Skill Learner demonstrates and explains each step in the task during practice. Trainer- Check for errors and correct them immediately, review standards. Task is performed and explained to standard independently of trainer to obtain mastery of skill. Test for knowledge . Q. How must you
13、organize all the BEOs? A. In day, date and time order. Q. What must you ensure for all events? A. That they are noted on the daily event skeleton sheet. Q. How must you trace all BEOs more than seven days out? A. On next weeks clipboards. Q. What must you highlight? A. All changes and items that are
14、 unusual or special requests. Q. What must you bring to the BEO meeting? A. BEOs for present day and next day. Q. What must you make special notes on? A. Staffing, amount of bars, service tips and special requirements. Q. What must you do if missing any BEOs? A. Ask the respective catering/group ser
15、vice manager when it will be distributed and obtain details for staffing needs. Q. What must be done whenever a log of changes notice is received? A. Check each change against the corresponding clipboard BEO and write the correction. Q. What must you ensure all Team Members know? A. Any changes Q. W
16、hen must all corrections be written? A. When log of changes notice is received and at least one day prior to scheduled function. Follow-up Note: Use the Job Rehearsal as the skill check Task knowledge demonstrated and explained to standard in actual job conditions; observed and approved by manager of department. Department Quiz completed to 100% accuracy. Trainers Page
