FOH- Service Success Factors • Team- Director of Food & Beverage, F&B Manager, Service Manager • Embracing the Service Mission Statement • Provide expectations, give employees the tools they need, support along the way, accountability (good or bad) • Membership preferences for food and beverage
• Service employee to member ratios- a la carte, plated, buffet • Empowerment of the service employees to make decisions • Presentation- uniform, nametag, wine key • Friendly professional service • Speed of service of bar, food • Reservations for A la carte dinner- 34 to 38 spots per 30 minutes • Feedback mechanisms- Humm system, survey, QR code
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