Stewarding BOH Organization

Outline of the responsibilities that the BOH steward team member has during a meeting/event, in order to ensure a safe, efficient and pleasant working environment

Culinary Front of House Behaviors

Tool for creating guidelines for FOH event team members, covering eye-contact and interaction with guests.

Casual Workers Expectations

List of expectations for casual staff

Casuals Supervisor Checklist

Checklist for supervisors of casual staff to ensure that casual staff meet basic knowledge and standard criteria

Culinary Operations (timings, event readiness)

Culinary Operations (timings, event readiness) – a guide to creating a standard procedure for culinary operations timings

Culinary Re-filling and Clearance

Guide for creating protocol to maintain the hygiene and cleanliness of buffet areas

Calendar

Centre of Excellence Calendar

SOP For Casual Work Training

Steps to ensure that casual workers are aligned with hotel procedures and standards

SOP How To: Stewarding BoH Organization

An SOP that outlines the responsibilities of the steward in managing the cleanliness, organization and overall functionality of the back of house areas.