HOW TO ALLOCATE A GUEST FOR SMOOTH WORKFLOW?

OBJECTIVE

To ensure that all F&B team know the standards.

POLICY

To maximize guests satisfaction

It is the policy of the hotel that all F&B team follow the same standard.

PROCEDURE

Observe the stations

Look out for vacant clean, occupied and soiled vacant tables

Observe your team

Check the team strength according to the station plan. i.e. The number of staff working in each station

Check with guest

The number of persons dining and special requests, if any. Example:

Away from kitchen

Somewhere bright

Guest with wheelchair

Whether guest are having buffet or a la carte

Assign guest to station

Observe workload and workflow in each station

How many tables have had their orders taken

How many tables are still awaiting for their orders

How many tables are vacant and needs to be cleared and reset

Ensure you do not overload any station

Try your best to stagger the arrival of guest to each station. Intervals of at least 5-10 minutes