This back-to-basics workshop provides Food and Beverage Managers with the necessary tools to plan, manage, and analyze their operations effectively. Reinforcing the principles of knowing your guest, product, and business – participants are challenged to embrace their operational difficulties, apply the strategies learned, and to make a commitment to professional excellence.

Workshop Objectives:

• To understand the role of Food and Beverage Manager
• To inspire ownership and accountability in the Hotel Restaurant Manager position
• To explore the importance of effective communication skills with peers, employees, and clients
• To identify and solve each client’s unique needs
• To keep product knowledge up-to-date
• To ensure quality and consistency in products and services
• To maintain professionalism and values as personal and professional standards

Topics Covered:

• Defining characteristics and skills required to be an entrepreneur
• Developing planning, managing and analyzing skills
• Understanding how Hotel Restaurant Managers can look at their outlets as their own business
• Understanding and utilizing all appropriate information-gathering skills
• Discovering the guest’s needs and expectations
• Providing solutions to each customer’s needs and exceeding their expectations
• Communicating operational information and reports with staff and peers
• Understanding your product and how it relates to the up-to-date market
• Embracing operationsl standards as non-negotiable

Workshop Format:

• Pre-Workshop Process includes an investigative study with management, a pre-work Food and Beverage assessment, and a follow-up report to management.
  
• Two-day Workshop I-building activities.
  
• Optional Food and Beverage Assessment program is designed to reinforce newly acquired management and analysis skills and provide ongoing training tools and measurement methods.