Services - TD Hospitality

Operations

For Existing and New F&B Concepts

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

Human Resources

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
Filing and updating of staff documents.
Orientation & Induction, employee satisfaction survey, recognitions, vacation plan.
Offer letter, implements training and development plan.
Job descriptions, performance appraisals, probation completion, exit interview.
Health and safety documents implementation.

Finance and Accounting

For existing and new F & B concepts

Preparation of Budget
Daily | Weekly | Monthly Sales Reports
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
Procurement support
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

Restaurant & Bar Concept Development

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
Site selection
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
SOP
Food and beverage menu development, recipe card, costing
TMS, POS set-up
Initial operational support
Development of KPI's

Operational Assessments

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.

Front-of-house

Quality of product, services.
Bar operation, mixology , wine program
Dining room ambience
Guest experience
Sequence of Service
Meal duration
Guest data collection
Cleanliness
Table visit form
Training plan
Delivery services

Back-of-house

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
Opening & closing checklist
Approved vendor list (prime vendor program)

Operational Assessments

For matured and decline phase F & B concepts

Management (operations)

Competitor check
Evaluating quality of food and service standards
Menu design, menu Engineering, menu pricing
Operating procedure, training plan
Staff levels ,uniforms
Incentive program

Management (HR)

HR Policy, payroll processing , disciplinary action procedures
Job descriptions, probation completion, exit interview
Welcome pack, on boarding & job description
KPI evaluation, employee satisfaction survey
HR manual review and amendments, recruitment process analysis
Training and development plan review and implementation
Emergency and evacuation procedures systems review and implementation
Review P & P for incidents and reporting

Operational Assessments

For matured and decline phase F & B Concepts

Management (Finance and Accounting)

Prime cost, operating, overhead expenditure
Procurement and inventory control system
Maintenance, preventive maintenance, utility
P & L analysis, budgeting, cash flow, balance sheet, daily sales report
Purchasing, receiving practices, cash handling procedure
Contracts, trade deal, licenses
Cost control SOP

Management (Sales and Marketing)

Marketing strategy (potential future action in sales & marketing)
Benchmarking competitors
Sales calls, loyalty program

Management (Other Services)

IT system review and recommendation
VAT registration (PRO Services)
AMC contact for AC system, kitchen hood, MEP, Carpentry, and Masonry

Turn Around Program

For decline phase F & B concepts

For an effective turnaround, a company must acknowledge and identify its problems, consider changes in management, and develop and implement a problem-solving

Management

Initial visit
Corrective action plan, implementation of policies, SOPs, checklists, JD and goal setting
Brand analysis & positioning
Marketing initiatives
On job training solutions
Operational improvement
Finance management
Human resources management
Improve profit margin
Weekly meeting report
Mystery shopper service

Additional Services

Brand selection for franchisees:

We seek potential franchisors, negotiate terms and conditions to ensure best possible business opportunities.

Market and Demand:

Rebranding of existing concept by your expert team, raising market awareness and elevating the brand.

Our Services

Our Services

Our Services

Operations

For Existing and New F&B Concepts

Human Resources

For existing and New F & B concepts

Finance and Accounting

For existing and new F & B concepts

New F & B Concepts

Restaurant & Bar Concept Development

Operational Assessments

For matured and decline phase F & B concepts

Front-of-house

Back-of-house

Operational Assessments

For matured and decline phase F & B concepts

Management (operations)

Management (HR)

Operational Assessments

For matured and decline phase F & B Concepts

Management (Finance and Accounting)

Management (Sales and Marketing)

Management (Other Services)

Turn Around Program

For decline phase F & B concepts

Additional Services