Emmanuel Ojonugwa Ali’s Post

The pre-Opening experience in both hotel's F&B and restaurants is a great experience. Here are some of the projects that you might have to accomplish during pre-Opening period that you might not have to do after the opening , at least not at the same level and with the same efforts , to note that the F&B leader is normally hired 3 months in advance but many tasks and orders are placed before his/her joining the F&B operations . 1- Identify samples of Cutlery, crockery, silverware , glassware & Chinaware , these are normally ordered 6 months or more before the opening date due to lead time that is required to order and receive these items. 2- Ordering of FF &E also way in advance. 3-Ordering of Kitchen equipment and major kitchen machinery, an executive chef might add another list of small equipment and Utensils upon his/her joining . 4-Ordering of POS and printers / credit card machines also in most cases are done before the F&B leader joins . Especially when it comes to international chains that have a set of standards that has to be followed. 5-An F&B might be mainly involved in the following projects upon their joining the operations part of pre-Opening experience: 1-Branding of consumables , this includes selection and approving of prototype and placing orders . 2-Finalise beverage deals with the different suppliers ( energy drink , water , wine selection and menu finalization etc...) 3- Menu Costing and pricing . 4-Hiring of staff , including a recruitment trip and planning of staff distribution and training plans. 5- final touches on concept plans for each venue including sequence of service and execution plans. 6- Selection of food suppliers , finalize products specification sheets , Approved products list and conduct menu tasting sessions and finalise menu item's descriptions . 7- A lot of meeting and coordination with the other departments especially the ones that will have a direct interaction with the F&B such as Front office , marketing and advertising, finance etc... 8-Set the marketing plans for F&B 9-Set the budgets and forecasts. 10-Dry runs and training until opening. #Preopening #Experience #Restaurants #Foodandbeverage #Hotels

An expert in the field speaks... .................There is a wonderful job specialized in security, protection, and monitoring hygiene conditions at the level of hotels, restaurants, public and private institutions, and commercial centers, divided into several sections. The first and most important branch is concerned with monitoring workers at the level of the restaurant, experiment center, or hotel food preparation laboratory, maintaining the external appearance such as grooming and uniform dress, cleanliness, courtesy, and dealing well with customers, the daily cleanliness of the restaurant, with its various equipment, and its surroundings, periodic monitoring of bottles. Fire extinguishing, the timing and discipline system for the elements of distributing meals outside the restaurant, and this is considered an important factor for the reputation and credibility of the restaurant because it gives an external view of the restaurant staff and carries out promotion and advertising..... The second section is the protection system, which is the important procedure before the arrival of the police or the competent authorities, which is protection People and property inside the store, the mall, the restaurant, or the tourist boat, because the Security and Protection Officer is the one who intervenes and is the one who assesses the situation and contacts the competent authorities...........

Talking about what I've learned since I arrived in Australia and work as hospitality staff. Work in fast-paced hospitality is very challenging. We need to have : 1. Good organizing skills 2. A solid team work 3. Clear and precise goals For example : ✨Washing dishes. It looks like simple thing, but if we don’t have good organizing skills, we will run of time; even we use dishwashing machine. 💡Important things to do : - Grouping items acoording to function - Priority scale : Do we need to clean the cluttery first ? Do we need to set up the table for next service? Soak then clean the spoon from soap liquid and dirt. ✨Re-stocking clothes - Grouping clothes need to restock based on area classification so don’t waste time. - Ask for help to check items if needed.

🌟 Starting the week with excellence in hotel and restaurant management! 🌟 At Guestick, we know that seamless dining experiences start with efficient guest list management. Whether it's ensuring personalized service, tracking food preferences, or managing seating arrangements, our digital solution is here to elevate your hotel's dining operations. Watch this quick video to see how it works! 🎥 https://lnkd.in/dUGjnyq3 #Guestick #HotelManagement #RestaurantManagement #HospitalityTech #GuestExperience

F&B Service Techniques for waitress and waiters 1. How to Handle Trays? • All trays must be clean and stain free. • Never overload or stack up too high. • Small service tray should be carried with one hand. • Big tray must be always carried with two hands. • Place the left hand under the Center of the tray with fingers spreading out comfortably. • Heavy, high and hot items must be closed to your body. • Don’t walk too fast and always use tray mat or liner for balance. 2. How to Change Ashtrays? • Ashtrays must be clean. • Maximum 2 cigarette butts in the ashtray at any time. • Do not ask the guest to pick up their lit cigarette so that you may change the ashtray. • Remove astray from the table if guest is a non – smoker. • Place one of the clean ashtrays straight on the top of the dirty ashtray while removing. • Always wash your hands after changing ashtrays. • Wait until the guest finished the cigarette, then approach, asking politely if they mind you change their ashtray. 3. How to Serve Snacks? • Snacks are served for very guest who seat for a drink. • All bar snacks are free of charge and refillable. (Depending upon your hotel policy) • Serve the bar snacks right away when guest seated. • Quantity of bar snacks differ on the number of guests. • If bar snacks is with a shell, each bowl should have an empty bowl. • Always make sure there are enough paper tissues while serving snacks. 4. How to serve Cigars and Cigarette? • Present cigar tray to the guest, with the cigar menu. • All cigar and cigarette must be served as per guest order. • Employees must know what products we sell in the outlet. • All cigarettes must be served on a BB plate with hotel matches. • Cigars should be accompanied with cigar ashtray. • Always offer to light guest cigar or cigarette. • After the guest chosen cigar, prepare cigar ashtray, cutter and matches. • Ask the guest if they would like to have cigar cut and lit, And Cut cigar according to the guest preference. • Light the cigar by using cigar torch or matches and Wave cigar to move lighted embers. 5. How to Handle Telephone in F&B outlets? • All Telephone calls must be answered before the third ring. • Always ensure a “smile” in the voice before answering all calls. • The phone call should be answered as follows: • “Good morning / Evening, *(Outlet name). Eric speaking. How may I assist you.” • If you are attending a guest face to face while the telephone rings, then excuse yourself, answer the telephone and if required ask the caller if you can put them on hold or offer a call back later. • Always ensure to thank the guest for calling. • Under no circumstances will a telephone call be answered by asking: “Who is calling?” • Maintain correct posture while answering the phone. • Always verify the source of the call by looking at the screen of the phone. • Always finish the call with “Thank you for calling”

On this International Chef's Day, I would like to highlight the importance of the Chef's Uniform or the Chef Coat 🧥 in a Chef's life no matter whether he/she has evolved into a different role... In my 24 years of being a part of different facets of the food industry with ITC Limited , I have been in the chef's uniform for almost every day of my life of the 15 years that I spent in ITC Hotels to an extent where it felt like my second skin ...n even today at the slightest opportunity I wear my chef coat with utmost pride ... It’s all about pride. If you have it in your profession, you will have it in your uniform, no matter what your walk of life. With the chef’s uniform, there is more at stake than just keeping the uniform clean and white. A dignified look helps generate a feeling of professionalism. As traditions go, it doesn’t get more conventional than the chef’s uniform. Every button, tie, and pocket has a storied history, dating back to the mid-19th century. Noting class, status and kitchen rank, a chef’s uniform was as important as the food served at the time, and these rigorous standards have been hard to break over the last two hundred years. Only in the last decade or so have chefs begun to push the envelope, and as retailers have produced more fashion-forward, urban-inspired looks, chefs the world over have been able to express their personality while matching their unique restaurant esthetics. It evokes an instant sense of recognition, telling both foodservice industry insiders and the public that they are in the presence of a skilled practitioner. Each element plays an important role in keeping workers safe and comfortable in a potentially dangerous environment. “Cooking requires confident guesswork and improvisation—experimentation and substitution, dealing with failure and uncertainty in a creative way.” Wishing A Very Happy International Chef's Day to all my fellow Chefs .. May your days be always filled with inspiration and creativity. May your hearts be filled as much as the stomachs of your customers. #chefs #internationalchefsday

Dealing with Guests complaints in regards to over priced menu- - Dealing with any complaints is nothing but an art where one can turn the dissatisfied Guests into a convinced and satisfied one. Dealing with over priced complaints requires tacts and precise answers as one will represent the company and its image in the market. - Pricing is a strategy made to distinguish between the Quality and age group of Guests served, demography and location of the venue based on which the pricing and menu are crafted and designed. - The servers or the management need to make the Guests understand well in regards to the Quality of Foods and Services will be rendered to them including the Quality of ingredients procured and level of hygiene and food safety protocols have been followed moreover that each of the food should pass the quality test from the chef incharge before reaching the table. - The Guests satisfaction is the ultimate goal of any restaurant which is why it is imperative to serve the Total Dining Experiences that includes the quality of food, music, comfortable furniture, aroma inside the venue and best interior design that goes well with the concept.

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Well, well, well... What do we have here? 😊 1 out of 7 from my list "The Kitchen" (Rooms Hotel) review: 25/35 🙌 Objectively: 1) Answering with the introduction of place, employee name, and correct text (3/3 points) 2) Polite and helpful (1/1 point) 3) Confirmation or not confirmation of reservation (1/1 point) 4) Greet and escort to the table (1/1 point) 5) Menu was delivered in 2 minutes (0/1 point) 6) Menu is clean and proper (1/1 point) 7) Ask for the aperitif before the meal (0/1 point) Taking order at a time (1/1 point) 9) Suggestions and upselling (0/2 points) 10) Ask about the consequences of dishes (0/1 point) 11) Double-check the order (0/1 point) 12) Special table set-up depending on the dishes (if needed) (1/1 point) 13) The food was delivered on time, presentable, hot/cold as it has to be (3/3 points) 14) Feedback (0/1 point) 15) If the order was served as per guest request (1/1 point) 16) Paying attention during the whole dinner period (1/2 points) 17) Bill was delivered in 2 minutes (0/1 point) 18) Farewell the guest in a proper manner (2/2 points) 19) Staff grooming (3/3 points) 20) Staff attitude and behavior (2/2 points) 21) Staff professionalism (2/3 points) 22) Overall atmosphere (2/2 points) Just a few moments I want to mention on top of all: 1) Sometimes inappropriate trey holding (swinging and playing with it on the floor); 2) I lost the attention of the service members after the main dish service; 3) Staff gathering in the middle of the restaurant aka birja but it is also fine to compare their hard work; 4) When serving the dishes some of the service representatives are holding the plates inappropriately way (putting their fingers too deep into the dish); Subjectively : I’m happy to come back again to the Adjara Group Hotel. Hope, every restaurants and cafes have the same quality of food and service as Rooms Tbilisi. Need a little bit more attention and will be perfect. #hsa_tbilisi #hospitality #restaurant #RestaurantService