Front of the House
Correction Report Doc#cccb63
Sample
1. The House (F.O.H.) manager should be present 30 min. before, during and 30 min. after all functions
2. Rooms should be set the night before or 3 hrs before the banquet.
3. Rooms should not be left un-bussed overnight as this happens very often.
4. The manager should be present throughout all peak meals, such as weekends or the end of the month when times are busiest.
5. The chaffers should be warmed 30 minutes prior to food being inserted.
6. The buffet food should be placed in chaffers 15 minutes before the start of the function.
7. All utensils should be set, cleaned, and polished one hour before the function starts.
8. A function sheet should be made for every event.
9. If food is needed for a function, either the chef needs to know or the information needs to be written in the red book. This is because parties are often booked on short notice and the kitchen is not always informed, also booked parties may request food that is not on the menu.
10. There seems to be no sense of urgency in relation to the customer’s needs.
11. Attention to detail seems to be lacking.
12. We are receiving a very unprofessional look as a result of the lack of planning and organizing as well as the need to rush around at the last minute to prepare in sight of the guests.
13. The unused rooms should be left organized and the doors should be closed, rooms are being left in a mess with open doors, which looks unprofessional.
14. Chairs need to be moved from the hallways because members with walkers or members that need assistance have trouble getting by them.
15. Rooms should not be littered with unnecessary items, such as tables and chairs pushed into corners while parties are taking place.
16. All servers need to be in the rooms ready and alert for action (pouring water or wine), not absent from service. The servers need to be outside of the room, in the room, or in the kitchen.
17. There is a lack of communication between the wait staff and the kitchen.
18. The F.O.H training lacks basic skills.
These are just a few things I have noticed. Unfortunately this is mainly just focused on parties and special events. There are other areas of concern, if I could help in any other way please notify me. I would like to raise the standard of quality and service at the club. I strongly believe if we could focus on some of these areas it would make an immense difference.
Prepared By:
Chef Edward A. Rhinehart CCP, FMP, CRFC
For meeting on June 2005
Please see Proposal for:
Please see finical for:
Numbers and see me with questions.
Also please see the updated draft copy of club rules.
Please note I feel very strongly about the smoking policy and feel without some sort of filtration or division. Most clubs surveyed are either non-smoking or bar only smoking.
Overall Synapses:
Numbers are still not were they need to be but progress is being made.
We have shown a steady increase in sales and are making a lot of
improvements to the club.
The new dinner menu is targeted for the month.
Copies will be available for review after Tuesday all items have been previously sold as specials.
We still need to decide on final contract for Chef Edward
After Wednesday meeting I know have a better understanding of what is excepted of my position and will press forward decisions and solutions will be made
Front of the house Report:
Wine tasting went well we had great support from the
made 10% of all wine sold at event
Also $450 was made at the door
also is planning a luau for this summer and has a lot of exciting ideas.
also working hard on training some new staff
Food and Beverage Report
This is a complete summery of food and beverage activities from the quarter plus future plans for spring quarter
Presented by:
Edward Rhinehart CCP, FMP, CRFC