Looking forward to a Great Summer Season! Team Dune Deck!
Welcoming our New Food & Beverage Supervisor from our Season Partner, Madison Club! #summer2024 #buildingpartnerships #hiringtalent
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Looking forward to a Great Summer Season! Team Dune Deck!
Welcoming our New Food & Beverage Supervisor from our Season Partner, Madison Club! #summer2024 #buildingpartnerships #hiringtalent
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Restaurants Manager |Ultra Luxury Hotelier | F&B Enthusiast | People & Culture oriented | Results focused | Pre-opening champion.
Common challenge in the food service industry-guests arriving late for breakfast when the kitchen is transitioning to lunch preparations. It can definitely be tiring and challenging to accommodate these requests, especially when you're already busy prepping for the next meal service. Smart chef & Restaurant Manager would try to find a balance between accomodating the guests and maintaining kitchen efficiency. Some options include having a cut-off time for breakfast orders that is strictly enforced, offering a limited breakfast menu during the transition period, or preparing some breakfast items that can be quickly assembled or held without losing quality. Communicating clearly with guests about kitchen/ restaurant timings (for hotel in-house guests) at check-in can also help manage their expectations. Chefs & F&B professionals, I'm curious to hear more about how you've been handling this situation and if there's a specific approach you've found effective! #FoodandBeverage #chefs #breakfast #lunch #brunch #dinner #pastryandbackery #diningexperience #guestsatisfaction
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Conducting the Packages 2.5 Food and Beverage Training in the F&B Department. Getting ready for the launching of the New Plus and New Premier Packages. Adding new features, enhancing guests experience and increase guest satisfaction for the same price. #princesscruises #foodandbeverage #training #traininganddevelopment #guestexperience #guestsatisfaction #passionforwork #careergoals #loveprincess
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Being a waiter or waitress is truly an art. In fact, for reasons more than evident, it is one of the most important profiles. We summarize the 7 most evident things that it is ideal for every waiter to know and apply in their performance: 🍽️👨🍳 1.- It is very important that the waiter knows which dishes are not available for each service, to communicate it to the customers in time and avoid frustrations. 🛑🔍 2.- Appetizers, starters, and desserts are always better served all together. It is more appropriate to serve, for example, 3 starters that have been ordered together, even if you have to wait for all of them to come out of the kitchen, than at different times, as customers generally feel more comfortable this way. 🥗🍮 3.- When the waiter comes to take the order, most of the time customers have not yet fully decided. Keeping this in mind prevents annoyances. Patience and more patience is the formula. ⏳😌 4.- Many customers do not listen carefully when the waiter is explaining the ingredients and cooking method of the dishes, or do not understand it at first. So the waiter or waitress must be willing to repeat the information probably more than once. 🗣️👂 5.- Having comfortable and non-slip shoes is simply fundamental. It is a working tool that the better quality it has, the easier the day will be and it can save the waiter from accidents more than once. 👟🛑 6.- Be careful not to interrupt customers in the middle of a conversation. In these cases, it is always advisable to wait until the customer gives the waiter the word. Not only is it polite but it is also a courtesy highly valued by diners. 🤫✋ 7.- If the customer asks to remove a plate full of food, it is essential that the waiter kindly ask why it did not meet their expectations. It is an honest gesture towards customers and also a great opportunity to improve restaurant management. 🍽️📋 If in your dining room and during your services, you keep these tips in mind, you are surely already seeing the results: well-served customers and especially waiters performing their duties in a more fluid and harmonious way. #WaiterTips #RestaurantManagement #CustomerService #HORECA #CookingEurope
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FOODGUY Consulting 35 years of Food and Beverage experience from Resorts to Corporate and Private sector. Making Hospitality and Food and Beverage Quality back to Basic Guest wants and needs
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In the dynamic world of restaurant management, a strong foundation in the essentials of food and beverage management is the cornerstone of success. Our latest blog post delves into the crucial basics every restaurant manager should master to steer their establishment toward excellence. Click here to learn more : bit.ly/3sv3th4 #restaurants #hospitalityindustry
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Handling customer requests outside of regular service times requires discretion and the ability to balance customer satisfaction with operational constraints. Training can help young people develop these skills, including the importance of discretion in customer service interactions. discretion in a restaurant setting is crucial for maintaining a positive customer experience. While saying no is sometimes necessary, how it's communicated can make all the difference. It's about finding a balance between accommodating requests and managing expectations, all while ensuring the customer feels respected and valued. While there might not be a formal degree for customer handling, it's a skill that's honed through a combination of experience and training. The more opportunities one has to interact with customers and receive guidance and feedback, the more proficient they become in handling various situations effectively. You only have to look at the body language in this video and facial expressions that no training was given. These are the scenarios I put in my training and it works.
Restaurants Manager |Ultra Luxury Hotelier | F&B Enthusiast | People & Culture oriented | Results focused | Pre-opening champion.
Common challenge in the food service industry-guests arriving late for breakfast when the kitchen is transitioning to lunch preparations. It can definitely be tiring and challenging to accommodate these requests, especially when you're already busy prepping for the next meal service. Smart chef & Restaurant Manager would try to find a balance between accomodating the guests and maintaining kitchen efficiency. Some options include having a cut-off time for breakfast orders that is strictly enforced, offering a limited breakfast menu during the transition period, or preparing some breakfast items that can be quickly assembled or held without losing quality. Communicating clearly with guests about kitchen/ restaurant timings (for hotel in-house guests) at check-in can also help manage their expectations. Chefs & F&B professionals, I'm curious to hear more about how you've been handling this situation and if there's a specific approach you've found effective! #FoodandBeverage #chefs #breakfast #lunch #brunch #dinner #pastryandbackery #diningexperience #guestsatisfaction
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Here's why food and beverage (F&B) services are now integral to the hotel guest experience.
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Here's why food and beverage (F&B) services are now integral to the hotel guest experience.
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Here's why food and beverage (F&B) services are now integral to the hotel guest experience.
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People tend to return to the same restaurants for many reasons. ❇️ People tend to develop familiarity with a particular restaurant, including its ambiance, menu, and service. It may feel comfortable and welcoming in that environment, so they want to return. ❇️ It's natural for people to return to a restaurant that consistently provides excellent food and service. Several people may have special memories associated with a restaurant, such as birthdays or anniversaries they want to relive. ❇️ Finally, people may also form bonds with restaurant employees or owners, which creates a sense of loyalty and makes them want to support the restaurant. #menudevelopment #chef #plantbased #chef #kaimueller #healingfood #healingfoodconsulting #consulting
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Business Owner at Castle Accounting LLC
1moCongratulations!