Sam: The Director of Food and Beverages is a position given to the person in charge of running all aspects of the hotel that involve any form of food and beverages. The Director of F&B is responsible for leading the emplyees that work under him or her to deliver outstanding service to the guest who are staying at the property. The thing that stood out to Sam was the difference in service between two stores. This had to do with how the emplyee at one store didn’t even try to answer his question when asked about the items on their menu. While the employees at the restaurant knew what they had on the menu and what changes they can make to make a dish meet the guest likings.
Daniel:The BeverageĀ Manager is in charge of the order and storage of the wines,making a wine list for the day, watching over the staff, maintaining cost control, helping guest when they are choosing a wine for themselves, making sure wine is served properly and having the knowledge of the drinks they serve. There were two things that I found very significant while on the trip was the fact that some store employees would not acknowledge people if they weren’t “open”. The second thing I found intersting was that 5 foot/10 foot rule was only used once when we were at Beaulourg.
Mimi:The Executive Chef is in charge of making sure that food is produced in a timely and efficient manner. They also need to make sure that the dishes that are served to the guest exceed their expectations when it comes to taste, presentation, and portion size. Finally, they need to make sure that they make a profit off of the dishes that they prepare. Two things that stood out to Mimi was how there were two coffee shops that where very close to each other but offered very different opetions when it came to drinks. This was due to the fact that one was more seasonal, while the other just offered coomon drinks.
Dale: The Restaurant Manager is in charge of making sure that the guest expectations are passed, hiring and training of new employees, making sure quality standards are created and met by the staff, marketing the restaurant, in-room dining, and making a reasonable bugdet. One thing that Dale found significant was the fact that when she was ordering something, she was not acknowledged.
