Briefing

Briefing             

Briefing: is an important tool in the hands of the Supervisor. It sets a plan of action and check for the shift. How effectively this period of briefing is utilized is the mark of
 A good supervisor.......

1 - Be absolutely punctual  Preferably half an hour before the bar opens.

                                                                             

2 - Be impeccably groomed:

     Shoes polished.

     Uniform clean and well pressed.

     Nail cut.

3 -Take attendance and find out reasons for absenteeism.

4 - Allot job responsibilities.       

5 - Check turn-out of staff.

6 - See that they are carrying the following items   Pen with a small scribbling  pad      Bottle opener.

7 - Give special instructions like:

     Not available items.

     Omissions or additions to           the menu.

     Price increase.

     Management policies.

     Important functions.

     V.I.P. guests expected in the Hotel.

     Groups staying in the hotel.

    

8 - Questioning:

      Ask questions regarding service, menu, wines, cocktails, to ensure that staff has adequate

      knowledge.

9 - Use briefing time to train staff.

10 - Ask for and solve problems faced by staff on their job.

11 - Correct anyone who was observed to have committed faults in services when the bar

       Was open last.

12 - Allot duties for doing mise-en-place for the next day.

13 - Give the staff pep talks from time to time to boost up morale. Motivation of staff is important  

       For efficient and smooth running of the operation.

14 - Listen and ask for suggestions to increase efficiency.

15 - Finally ask the staff to make a final check of their bar before operation.