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The course culminates in the design of a phased Grand Opening plan, preparing participants to transition seamlessly from a construction site to a sustainable, profitable operation. This structured approach, emphasizing critical path management and cross-functional coordination, is essential for mitigating risks and achieving a successful launch. Module 1: Pre-Opening Critical Path and Concept Finalization 1.1 Establishing the Master Critical Path Timeline and Milestones (0-12 Months Out) 1.2 Concept Confirmation and Final Menu Engineering for Profitability 1.3 Design Review 1.4 Regulatory Compliance 1.5 Pre-Opening Budget Finalization and Capital Expenditure (CapEx) Tracking Module 2: Pre-Opening Human Resources and Culture Development 2.1 Defining the F&B Organizational Structure, Job Descriptions, and Wage Scales 2.2 Strategic Recruitment 2.3 Developing the Three-Phase Training Curriculum 2.4 Leadership Development and Management Team Coaching for the Opening 2.5 Staff Logistics Module 3: Pre-Opening Setup of Facilities and Cross-Departmental Synergy 3.1 Installation and Testing of Kitchen/Bar Equipment and POS System Programming 3.2 Interfacing with Housekeeping 3.3 Coordinating with Sales & Marketing 3.4 Front Office and Reservations Integration 3.5 Facilities Handover Module 4: Pre-Opening Procurement and Inventory Control Systems 4.1 Operating Supplies & Equipment (OS&E) Procurement 4.2 Vendor Selection and Contract Negotiation 4.3 Inventory Management System (IMS) Configuration and Initial Stocking Procedures 4.4 Establishing Financial Controls 4.5 F&B Cost Control Systems Module 5: Grand Opening Plan and Post-Opening Stabilization 5.1 Operational Simulations 5.2 The Soft Opening Strategy 5.3 Designing the Grand Opening Event 5.4 The First 90 Days 5.5 Transitioning to Sustainable Operation
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