TRAINING MANUAL TIPS

 

STAFFING GUIDELINES TIPS

Staffing decisions will be left up to the discretion of the management team. All management teams should keep a record of which student performs which position; no student should fill a position more than once.

 

The following are suggestions dictated by previous event days.

• Typical BOH positions:

  • Executive Chef (management team member)

  • Chef Steward (management team member)

  • Garde Manger

  • Wok Cook

  • Fry

  • Pantry

  • Dessert

  • Stewarding
     

• Typical FOH positions:

  • General Manager (management team member)

  • Beverage Manager (management team member)

  • Service Manager (management team member)

  • Server

  • Host / Hostess

  • Runner

  • Busser

  • Bartender

  • Cashier

 

HUMAN RESOURCE MANAGEMENT TIPS

Remember to train your staff, and delegate tasks. This is one of the most challenging areas for all new managers as they tend to do as much work as possible themselves. Practice your skills of persuasion.

 

Do not try to do everything yourself; that is not management in action. It is fine to lead by example but one person cannot do it all.

 

Avoid verbal and of course physical abuse of employees. Communication is the key in this industry, as it is in many. Practice the art of communication and management. Allow your staff to feel appreciated and foster a genuine desire on their part to see you succeed and you will be amazed at the amount of work that can be accomplished.

 

Take care of your staff, and they will take care of your guests. This old saying is true almost always.

 

A bad attitude can be passed from the kitchen to the servers and ends up at the guest. Avoid the common FOH vs. BOH problems when you can. We are all here to do our best and to see to it that the guests have a pleasurable experience.

 

Organization and teamwork start at the top of any organization and flow down to the bottom. If you are not organized and prepared, your staff will know, and your event day will not go smoothly.

 

MARKETING IDEAS

With the majority of your guests for your events coming from your own classes, selling is not a priority for this session. We do recommend that you take advantage of the opportunity to showcase your marketing ideas and approaches to attracting additional guests to your event. You may use the following approaches or others that are appropriate.

• Flyers (tastefully done, following appropriate regulations)

• Twitter/Facebook

• Pre-sell VIP Tickets

For forecasting please keep in mind that for the sections taught in the Banfi classroom we will plan for a minimum of 10 additional guests per service for a total of 30 guests per service. For the sections working in the Boyd Dining Room we will plan for a minimum of 20 additional guests for a total of 60 guests per service. Keep in mind you will also need to plan for the family meal which will be an additional 20 in Banfi classes and 40 in the Boyd Dining room classes. Recipes for Banfi should yield 50 servings. Recipes for the Boyd Dining room should yield 100 servings.

 

ALL MARKETING MATERIALS MUST BE APPROVED BY INSTRUCTOR PRIOR TO BEING USED TO MARKET YOUR EVENT