Supervisor must be prepared and have full knowledge of event and point to explain during on the briefing. Briefing should not take more than 30 minutes.
Procedures
Prior to Briefing
1. Check with chef for the following:
– The presentation of food and condiment that will become with food
– Discuss with the F&B Manager and chef in-charge for kind of service to be like.
2. Re confirm with the host concerning the attendance and program.
3. If necessary, write the menu and beverage items to be served on the white board before staff arrival.
– The presentation of food and condiment that will become with food
– Discuss with the F&B Manager and chef in-charge for kind of service to be like.
2. Re confirm with the host concerning the attendance and program.
3. If necessary, write the menu and beverage items to be served on the white board before staff arrival.
On Briefing
1. Ensure all the staff are properly dressed and groomed.
2. Check the staffing attendants.
3. Up date today’s event and what to be concern for next event.
4. Explain staff assignment.
2. Check the staffing attendants.
3. Up date today’s event and what to be concern for next event.
4. Explain staff assignment.
Pre-Briefing Before The Event
- Type and name of the function
- Type of food and beverage to be served
- Program for the function
- Type of the guest
- Name of the organizer ( Host )
- Timing in serving the food
- Number of the table
- Billing Procedure ( cash or room charge )
- Service sequence designed
- Point out any shortcoming from previous function for improvement
- Stress on the important of being disciplined, such staff should ask the
- Manager in-charge/Captain for permission if they want to go to the toilet ask them to report back to Manager/Captain on the program of the work assigned to them before service commences. Let them report back to the room, if they are let to be away for lunch/supper.
- Make assigned to staff to do side duties. i.e. room set up, handling linen, tiding up
- area after finished the event.