1、 Banquet Captain, End of Shift Purpose Close out the day and prepare for next days events Start After service, prior to end of shift Materials Daily paperwork Actions: This is how we do it: 1. Prepare for next day Check BEOs and any changes on all next-day functions. Check the staffing and fill in a
2、ny gaps as necessary. Check par stock and complete a requisition to meet the business demands. Check linen supply and requisition napkins. Preview all functions one week in advance to make sure staffing meets the guarantee numbers. Order all glassware one day prior to the function. Drop off table re
3、quest form to Convention Set-up one day prior to function. 2. Final walk through Check all rooms and storage areas for cleanliness, security and proper stocking. Keep perishable items properly stored at correct temperatures. Secure and clean refrigerators. Clean, neatly stock and lock cabinets and s
4、torerooms. Ensure that no dirty linen is left out overnight. Empty all trash at the end of each shift. Place liquor neatly in cabinets and lock. Ensure that no supplies are left under bars or in function room. 3. Close out at end of day Check to make sure that all side work is completed. Clean and s
5、anitize all work stations. Ensure that Team Members check with the Captain before departing. Ensure all paperwork is complete. Sign off computer and lock all cabinets, drawers, office and liquor storerooms. Result Department is prepared for next days events. Inventory is secured Task Proper preparat
6、ion of paperwork. Items ordered for next days events. Inventory secured. Meeting rooms clean and presentable. Standards Staffing guidelines are followed. Linen, tables, glassware, dishes, cutlery ordered to standard time limits. Trash emptied. Proper Accounting and paperwork processing. Learners Pag
7、e Banquet Captain, End of Shift Introduce Yourself, the task, expectations for the learner 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 Material
8、s Start task at the end of service. Materials: Daily paperwork 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. Grac
9、ious Honored to be your host; your comfort and well being 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 an
10、d dependability. Make a Difference A moment of truth, 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 Ensure department is prepared for next days events; inventory is secured; meeting roo
11、ms clean and presentable; items needed for next days events ordered within time standards. 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
12、 independently of trainer to obtain mastery of skill. Test for knowledge . Q. What must you check for all next day functions? A. BEOs and any changes. Q. What must you complete to meet the business demands? A. A requisition. Q. When must all functions be previewed to ensure proper staffing to meet g
13、uarantee numbers? A. One week in advance. Q. When must glassware be ordered and table requests dropped off? A. One day prior to function. Q. What must all rooms and storage areas be checked for? A. Cleanliness, security and proper stocking. Q. How must perishable items be kept? A. Properly stored at
14、 correct temperatures. Q. How must refrigerators, cabinets and storerooms be kept? A. Clean, neatly stocked and locked. Q. What must be emptied at the end of each shift? A. All trash. Q. What must be done with liquor? A. Placed neatly in cabinets and locked. Q. What must all Team Members complete? A
15、. All side work. Q. Who must Team Members check with before departing? A. The Captain Q. What must you lock? A. All cabinets, drawers, office and liquor storerooms. 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
