Some
restaurant Managers may have mistaken impression that the personnel department
is responsible for training employees. In fact, this responsibility with the
officials of the food and beverage manager. The food and beverage must be place
a high training priority on training and education experiences at all
organization levels in order to provide high quality guest service. They are 7 principles of my support to get the excellent service and revenue
Waiter /ss staff cashier and bar must:
- be knowledge about the food and beverage service
- Know how to perform all duties required of them.
- Every staff consistently great every guest with smileeee!!!!! And warm welcome
practice the spirit of hospitality
- be able to answer all question posed by guest
- be neat clean well
groomed hygiene and sanitation
- be able to handle all potentials conflict with tact and skill
- Be alert to any guest who needs assistance.
“And always treat the guest
that you would to be treated if you were guest. “
Mostly the guest seeking excellent service ,cleanliness atmosphere
prestige all element off total dining experience the most come is from the
staff giving service .and how they treat
them guest like family with hospitality.
All the staff must knowing about service
meaning S-E-R-V-I-C-E
-S- mile for everyone
-E- xcellence in everything we
do
-R- eaching out to every guest as special
-V- iewing every guest as special
-I- nviting guest to return
-C- reating a warm atmosphere
-E- yes contact that show we care
Giving motivation to all staff with meet
with them at list 2 time week a like general meeting to give support how is
important “TEAM WORK” and
communicate other employee AND correct any mistake they were did. To reach good comment and revenue it big
effect to the guest when they get back to they country they will talk about
they experience they were eaten and have a good time and service. Is other way
is mean staff is apart of sales marketing for hotel.
Thanks.
Wasalam
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