喜達屋酒店集團基本宴會運營程序

1、Purposes:The purposes of pre-preparation for any banqueting events are mainly to ensure the perspective of priority on hand is handle with a pro active outlook.i Manpower manning and scheduling (including post function assignmentsii Manpower assignmentsiii Manpower assistance from other departments

2、i.e. engineering (Av technician, housekeeping (PA,florist, cashier, assistance from other outlets and external contractors.iv Equipments i.e. Chinaware, Glassware, Silverware, portable equipments (stage, tables, chairs,skirting (colour, Lazy Susan, linens, red carpet, etc. All equipments planning MU

3、ST included the Executive Chef, Banquet Chef and the Chief Steward.v Decoration i.e. flowers, buffet display, entrance display, backdrop (PR, ballroom foyer display,additional decoration (balloons, banner, bunting etc,vi Ballroom/Function room layout (strategically layout in favour with the flow of

4、service sequence,including display requirement by the organizer.A. Function Layout plan: The confirmed function room plan be completed before any events is been conducted. The floor plan details are as follow,i Identify main entranceii Layout of tables, identify main table (VIP tableiii Location of

5、the stage (if requirediv Location of main backdrop, banners and buntingv Identify location for organizer products display (and set up requirementsvi Identify any special requirements by the organizer (information salesvii All details in detail as well as to identify non availability of equipments.B.

6、 Manpower Planning: Examplei Manpower planning can only be done if the floor plan have been finalize and confirm by theorganizer or by catering salesii Basic manpower allocation guideline are;a Chinese Set lunch/dinner :- Food server : 1 services staff/table- Food runner: 1 service staff/3 tables- C

7、aptain: 1 captain/10 tablesContinueb Cocktail- Food server : 1 services staff/ 20 guests- Beverage runner: 1 service staff/ 30 guests- Captain: 1 captain/100 guestc Buffet lunch/dinner- Food server : 2 services staff/ 3 tables- Buffet runner: 1 service staff/ 1buffet line or per 100 covers- Captain:

8、 1 captain/10 tablesd Meeting and Exhibitions- Server : 1 services staff/ 30 covers- Captain: 1 captain/10 tables- NOT inclusive of pre set up team or turn over team.e Set up Team (schedule only for evening shift: Team of 4 staff with 1 captainExample of Table Assignment: Banquet Manager Pre functio

9、n Assignment:i Coordinate with main organizer as per eventii Enquire events itinerary or schedule from organizersiii Enquire any special requirementsiv Informed of billing proceduresv Activate changes as per organizer requirementvi Informed relevant departments i.e. Executive Chef, Banquet Chef,Engi

10、neering, Catering sales, Finance (if it billing to company/chequering/room etc.vii Conduct a pre function briefing with all staff including part timers.viii Assignment of tables allocation and side duties, i.e. food presentation, chief runner (liaisonwith Banquet Chef, Av control technician etc.ix C

11、oordinate with Banquet Chef on food timing and schedule.x Prepared staffing requirement i.e. part-timers, outlets staff, other departmental staff etc,assignment to captain in charge of part time staffing.xi Staffing Requirement: Full time Captain or Assistant Manager: 2 Assist Manager / Captain Full

12、 time: 7-waiter/ waitressesPart time staff: 21-waiter/ waitressesxii Write report in Banquet Manager Log Book, report all incidents (do not judge the important,it is the FBM responsibility to address this matters.A. Tools Require:- Flip Chart paper- Microphone- Function Menus- Event ItineraryB. Brie

13、fing process:- Assignment of fulltime and part time staff to the allocated table as per floor plan that is indicated on theflip chart paper.- Assignment of fulltime associates to VIP tables with one (1 food runner per/table- Allocate section of the function room and assign a captain or a senior wait

14、er to that section (as permanpower guideline.- Assignment assistant manager to managed service (section to be allocated.- Assignment a captain or a senior waiter for food runner (point of communication with Banquet Chef, hewill lead the team of food runner.C. Food services briefing:- Explained the s

15、equence of services (as indicated on the flip chart paper.- Explained the Starter presentation (be creative but not overly done- Explained the services of Soup / Fish (or seafood items.- Explained the sequence of changing BB plates and which course.- Explained the sequence of service of dessert.- Ex

16、plained the services of Tea and beverages- Informed post function briefing.D. Section Captain / Senior Waiter Assignment:- Check side station misc-en-place i.e. face towels, BB plate, ashtray, additional wine glasses, additionalcoffee cup, services gear, finger bowl, soup bowl / rice bowl, additiona

17、l chop stick, tooth pick, tea preparation (note: all sauce or preservatives is to be place at the kitchen area- Check each individual table set up.- Check all furniture i.e. chair and tables for stain linens etc.- Check number of covers and inform Banquet manager/assistant manager for table count.-

18、Check part-timers grooming and services skill and knowledge (ensure which tables require assistance. - Ensure all fresh flowers are stored in the respective areas a located.- Assist in services.E. Chief Food Runner: In charge of Pantry- Ensure the sequence of service is adhere to by all.- Ensure tha

19、t the number of table requested and confirmed by Banquet Manager / assistant manager isreconfirmed with Banquet Chef 15 minutes before pick up.- Check all additional or reduction in number count is rely to the Banquet Chef moment before pick up - Ensure that the staff picking up the food is as alloc

20、ated during the briefing, any changes is to becommunicated with the Banquet Manager / Assistant Manager.- Additional non set menus dishes are to be informed to the Banquet Chef, i.e. vegetarian dishes, to bereconfirmed before ½ hours before dinner is served with the Banquet Manager / Assistant

21、Manager. - All food runner is to regroup 15 minutes before food pick up (food runner is not to gather at the pantryareas during the arrival of guests, they will be part of the additional beverage server.- Clearing of soil dishes from the side station is be check as per briefing instruction.- Dessert service: clearing of soil dishes is to be done with the service waiter (expedite servic