Steps to ensure that casual workers are aligned with hotel procedures and standards
Filter 3: Key
An SOP that outlines the responsibilities of the steward in managing the cleanliness, organization and overall functionality of the back of house areas.
Guide to the safe and efficient operation of clearance stations for event catering
Guide on efficient execution of buffet set up operations, outlining specific tasks and responsibilities of the Stewarding team.
Creating an ideal live station area, leading to increased guest satisfaction and differentiation in market.
Event-specific information on front of house uniform protocol for event staff
Guide to creating and maintaining uniform standards for front of house TMs during events
Culinary Live Stations SOP – a guide to efficient and organized setup of live cooking stations
An SOP to introduce event planners to the entire hotel operations team, run through the entire event from A-Z utilizing BEOs, and fully understand event planner’s expectations and priorities.
Standard guide to creating a personalized event planner welcome to increase client satisfaction
