Relations with other Departments - Dr. Daniel G. Fuchs
Relations with other Departments - Dr. Daniel G. Fuchs
Relations with other Departments - Dr. Daniel G. Fuchs
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Hotels & ResortsStandard Operating ProcedureFood & BeverageUpdate: 16.06.08 / DHR-CO-FBS-SOP-001<strong>Relations</strong> <strong>with</strong> <strong>other</strong> <strong>Departments</strong>It is to be remembered that: "One can not do it alone".Without the help of the <strong>other</strong> departments in the hotel, Associates <strong>with</strong>in the Department will not beable to achieve the Department’s goal(s) and collect its rewards.“Good and healthy” relations <strong>with</strong> fellow employees of <strong>other</strong> departments are essential.“Where would we be <strong>with</strong>out them...?”Some Examples as listed below:1. HousekeepingFor restaurant, banqueting, room service and bar linen (free of spots & holes).For dirty trays that Room Service forgets to pick up.Crispy uniform, well laundered.To vacuum, polish, dust off all outlets.The Florist, preparing the eye catchers of all restaurants.Mini bar (if not allocated to the F&B Department which may apply in some Brands).Lost & Found Section (if not allocated to the Front Office, applicable in some Brands).2. EngineeringTakes care of maintenance (broken tables, paint, trolleys, etc.)Makes sure that water, gas, electricity is always available to meet the needs for cooking andservicing.3. Purchasing/ReceivingAnxious in buying the best food on the market available to please customers?Sometimes to cover up mistakes, like “We forgot to order sorry...” and rush around.4. StoreroomAssociates make sure everything is ready for us in time, or get equipment to service the guest.5. AccountingProvides “Cashiers” (may not apply to some Brands)Provide the financial means in order to purchase equipment and supplies.Control revenue and expenditures.F&B Controllers, assisting in generating profit <strong>with</strong> their guidelines© This material is copyright protected and is property of <strong>Daniel</strong> G. <strong>Fuchs</strong> and Stephan Faessler. Reproduction <strong>with</strong>out permission is prohibited. 1
Hotels & ResortsStandard Operating ProcedureFood & BeverageUpdate: 16.06.08 / DHR-CO-FBS-SOP-001<strong>Relations</strong> <strong>with</strong> <strong>other</strong> <strong>Departments</strong>Human ResourcesHandle all administrate tasks related also to the F&B Associate team.Provide guidelines, trainings and the HR policiesSecuritySecure the entire property by day and night.Sales MarketingBook people in our hotel that occupancy stays high and also promote the property includingF&B outlets.Front OfficeSupplies information of in house guests, profiles, history and stats.Supports in up selling restaurant & bars.WORK TOGETHER - STRIVE FOR PROFESSIONALISM € ‚€ƒ„People who put extra effort into their job obtain success in any profession. Remember: € ‚. €ƒƒ ‚:1. “Be proud of being in the hotel business.”“„„…†€‡ˆ”2. The training and experience Associates will gain in dealing <strong>with</strong> people is priceless.‰Š ‚‹ƒˆƒ ‚Œ… ‚ ‚ † ‚3. “Remember that correct serving hospitality is a part of gracious living.”“‡ ‚ ‚† ˆ††Ž”4. “Remembering that a restaurant is the guest’s dining room away from home should constantlyinfluence the Associate’s attitude.”“€ƒƒ ‚ˆŽ Œ… ‚ ‚ †€Œ‘ƒˆ ‚”© This material is copyright protected and is property of <strong>Daniel</strong> G. <strong>Fuchs</strong> and Stephan Faessler. Reproduction <strong>with</strong>out permission is prohibited. 2
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