Implementation of standard operating procedures and checklists
Physical weekly operation support and daily management remote supervision
Weekly operation meeting
Monthly P & L meeting
Quarterly mystery shopper report
Quarterly food safety audit
Recipe card implementation
AMC negotiation, preventive maintenance, and service monitoring records
Menu engineering process
For existing and New F & B concepts
Responsible for all policies, procedures and programs related to the human resource of the business.
Handling recruitments across all levels of organization.
Responsible for day to day operations like up-gradation ,transfers, confirmations,
manpower statistics, planning.
Payroll processing including the updating of WPS (The wages protection system)
Final settlement/leave payments.
HR system to track payroll, leave, gratuity, overtime etc.
Arranging staff flight tickets for Onboarding | Exit | Annual leave and coordinating all the necessary documents for PRO related works with the assigned PROs.
(PRO charges will be charged to the owners)
Promotions, increments, disciplinary procedures are followed as per the company policy
Petty cash verification and classifying the expenses
Posting of Supplier Invoices after verification
Suppliers payment processing
Cheque preparation to suppliers to be verified and will be cross checked against invoices
VAT filing (quarterly)
Preparation of monthly reports including P & L, inventory, PRO expenses, pre-payment register, bank reconciliation, accounts payable, ledger reconciling with supplier statement etc
Prime vendor program implementation
Delivery contract negotiation
Support in tracking licenses expiry
Food and beverage cost control support
Quarterly price market survey
Implementing cash handling process
New F & B concepts
Committed to converting the initial concept into a physical reality, ideas are developed considering the current marketing trend. A good restaurant or bar concept involves planning details for many practical issues instead of just choosing a style of cuisine, this is to be done with using one cohesive disposition… Every detail contributes to the overall idea.
Concept development, Financial feasibility
Restaurant, bar, kitchen design
Coordination of architectural, construction design drawings
MEP (HVAC), fit out, Joinery
Implementation support, monitoring project
OS&E procurement assistance
Staff recruitment, training
Food and beverage menu development, recipe card, costing
TMS, POS set-up
Initial operational support
Development of KPI's
For matured and decline phase F & B concepts
To assess the overall condition of your operation and provide recommendations for future improvements that enhance the operation aligned with its strategy, this procedure is also very appropriate when trying to enhance guest satisfaction.
Quality of product, services.
Bar operation, mixology , wine program
Dining room ambience
Sequence of Service
Guest data collection
Table visit form
Adherence to food safety programs
Food menu concept refinement
Recipe documentation , recipe adherence
Balance of the dishes , presentation
Standard food delivery time
Kitchen design, cook's line set-up
Reports: Spoilage, wastage, breakage, variance, incident & accident, open item