Banquet Service

Standards Manual






Table of Contents



Section I - Introduction

1. Corporate Mission Statement
2. Property Mission Statement


Section II - F&B Goals

1. Guest Relations
2. Job description and skills (to include Banquets, Beverage and Facilities).
3. Policies and Procedures
4. Organizational Chart
5. Scheduling

Section III - Basics of Service

1. Staffing guidelines and Service Sequence:
Plated meal service
Buffet
Receptions
Coffee Breaks
2. Captains Duties and Sequence


Section IV - Beverage


Section V - Banquet Setup
















INTRODUCTION
Section 1
INTRODUCTION

The objective of the training program is to provide Food and Beverage line staff the necessary skills
and attitudes to perform first class food service.

The Scope of the program is as follows:

To establish a comprehensive knowledge of service and standards.

To develop competence in Food and Beverage service through simulation.

To develop an understanding of the servers role within the hotel.

To provide direct experience through on the job training.

The training Manual has been developed to be as comprehensive as possible in covering the most
significant aspects of banquet operations. It is also used as the standard to measure work
performance.
HILTONS CORPORATE MISSION

Hiltons Mission is to be recognized as the worlds best first-class, commercial hotel organization, to
constantly strive to improve, allowing us to prosper as a business for the benefit of our shareholders,
our guests, and our employees.

Fundamental to the success of our mission are these values:

People are our most important asset. Involvement teamwork and commitment are the
values that govern their work.

Product is our programs, services, and facilities. They must be designed and operated with
superior quality, to satisfy the needs and desires of our guests.

Profit is the ultimate measure of our success the gauge for how well and how efficiently we
serve our guests. Profits are required for us to survive and grow.

With these values come certain guiding principles:

Quality comes first. The quality of our product and service creates guest satisfaction, our
No. 1 priority.

Value Our guests deserve quality products at a fair price. That is how to build business.

Continuous Improvement Never stand on a past accomplishments, but always striving
through innovation-to improve our product and service, to increase our efficiency and
profitability.

Teamwork A tradition at Hilton that gets things done . . . NOW!

Integrity We will never compromise our code of conduct we will be socially responsible
we are committed to Hiltons high standards of fairness and integrity.
MISSION STATEMENT

Our mission is to provide complete customer satisfaction.

To go out of our way to accommodate our customers special needs remembering that
NO is never the answer to our guests request; to train and empower our staff to
assure every possible means has been used to meet these needs.

To provide fast, efficient and courteous service at all times to each and every customer.

To take pride in ourselves and the jobs we are performing.

To develop and grow as individuals in a healthy environment.

To understand that the only means of creating this healthy environment is through
teamwork and mutual respect for each other.

To achieve maximum profit for our market area.

Action Plan:

We will accomplish our goals by producing and giving the highest quality service and products. We
also will service and respond to guests special needs at all times, courteously and efficiently to assure
100% guest satisfaction by fulfilling our guests expectations.















JOB DESCRIPTION
Section 2
INTRODUCTION


Position Description

Position Title: Banquet Server Department: Food & Beverage

Reports To: Banquet Manager

Date Written/Revised: August 2011 Approved by: Director of Food and Beverage


POSITION PURPOSE:
Service of food and beverage in banquet rooms. This task is to be handled in a friendly, courteous,
helpful, timely, and professional manner resulting in a very high level of guest satisfaction.


EXAMPLES OF DUTIES:

Essential Functions:
Average
Percent
of Time

35 Serve banquet functions.

30 Responsible for setting up tables and buffet using linen, china, glass and silver that is always
clean, polished and free of visible wear and tear.

15 Retrieve appropriate items for set-ups.

10 Clear tables and buffets using trays and tray stands.

10 Communicate with supervisors and co-workers in a courteous manner at all times.


Other:
Regular attendance in conformance to the standards, which may be established by Hilton from time
to time, is essential to the successful performance of this position. Employees with irregular
attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying
schedules to reflect the business needs of the hotel.

Upon employment, all employees are required to fully comply with Hilton rules and regulations for
the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and
regulations will be subject to disciplinary action, up to and including termination of employment.


Supporting Functions:
In addition to performance of the essential functions, this position may be required to perform a
combination of the following supportive functions, with the percentage of time performing each
function to be solely determined by the supervisor based upon the particular requirements of the
hotel.

Perform any general cleaning tasks using standard hotel cleaning products as assigned by
supervisor to adhere to health standards.
Perform other duties and responsibilities as requested (i.e. special guest requests.)
Must adhere to all Federal, State, and Corporate liquor regulations pertaining to serving alcoholic
beverages to minors and intoxicated guests to insure all laws are being followed.
Other duties as assigned by the Banquet Manager.


SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and
demonstrate that he or she can perform the essential functions of the job, with or without
reasonable accommodation, using some other combination of skills and abilities.

Strong knowledge of food and beverage preparation and service of various alcoholic beverages,
and liquor laws in serving underage people.
Must know service of beverages, and liquor laws in serving underage people.
Working knowledge of the appropriate table settings, service ware, and menu items.
Ability to fully follow supervisors directions.
Ability to read, speak, and write English sufficient to understand menus and special promotions,
communicate with the guests in a professional manner, assist guests with special requests, and to
take orders.
Ability to remember and recite menu items.
Ability to carry trays weighing up to 30 lbs. through a crowded room on a continuous basis
throughout shift. Must be able to push and pull weight equaling 100 lbs.
Manual dexterity of hands in order to manipulate serving spoons, trays, etc.
Ability to perform duties within extreme temperature and noise ranges.
QUALIFICATION STANDARDS

Education:
Any combination of education and experience equivalent that provides the required knowledge,
skills, and abilities. High school education required.

Computer Skills:
Point of sale system Is Important but wIII receIve traInIng

Experience:
One to five year previous food and beverage serving experience.

Licenses or Certificates:
Ability to obtain any government required licenses or certificates. CPR certification and/or First Aid
training preferred.

Grooming:
All employees must maintain a neat, clean, and well-groomed appearance (specific standards
available).

Other:
Must be of legal serving age. Additional language ability preferred.


INTRODUCING:
100% Customer Satisfaction
Product
Service, Food and Beverage



SALES ACTIVITY AFTER SALES
Knowledge, Training, Service, Courtesy
Aggressive Sales, Relationship to our
Better than competitors Customer
Page 12


100%
Customer
Satisfaction

CULTURE
Hotel as Facility
Hotel Image
Build Up Through each
Individual Employee




A satisfied customer is happy, buys more, will come more often, is more LOYAL and will
pay more.

If you are able to exceed the customers expectations, they will become a repeat customer.
When they come back their expectations of satisfaction will be higher than the first time.
Therefore, we have to set our goal to a constant customer satisfaction and treat our repeat
customers as V.I.P.s.
Page 13
100% Guest Satisfaction

INTRODUCTION

This program is designed for you, the employee of our Hotel.

The basic program presents the skills you need to provide our guests with a satisfying
experience.

It consists of:

1. Eight Basic skills applicable to all situations:
a. Focusing on the Guest. (To provide the courtesy, pleasantness, and
attentiveness the guest expects.)
b. Providing efficient service.
c. Enhancing self-esteem. (To make the guest feel valued in our hotels.)
d. Building Rapport. (Making the guests feel you understand their needs.)
e. Providing Explanations and Information. (To ensure the guest understands
the reasons for policies and your actions.)
f. Determining guest needs.
g. Explaining Hotel Services. (To present hotel services to the guest in a way
that enhances understanding and desire to use those services.)
h. Referring. (How and when to refer a guest to another employee.)

2. The basic Guest Interaction. (The steps in a situation in which the guest has no
concerns or objections.)

3. Five additional situations:
a. Helping more that one guest at a time.
b. Handling a delayed service. (How to minimize guest dissatisfaction when a
service is delayed.)
c. Satisfying an impatient guest. (What to do when a waiting guest becomes
impatient.)
d. Satisfying a guest when a service is unavailable. (What to do when a guest
wants something that you cannot provide.)
e. Handling a demanding guest. (How to satisfy particular guests.)

The skills learned in this program can be immediately applied on the job. The benefits to
you in using the skills are:

You will be able to increase guest satisfaction.

You will be able to handle difficult situations better, which reduces frustration.

You will experience personal growth, which provides a feeling of self-satisfaction.
Page 14















BASICS OF
SERVICE
Section 3











Page 15


QUALITY-COURTEOUS SERVICE

These three aspects of your business are very important to Hilton image. Hilton is known as
the nations leader in quality of product, friendly and helpful employees, and superb service.
By carrying on these qualities, we will be insuring our customers satisfaction and ultimately
our own reward.

Quality

We will know that our Hotel intends to offer the highest quality products at all times;
therefore, it is our responsibility to carry out this pledge. If as a manager of a department,
we see something that is not up to our standards, we must then move to correct it. If as a
waiter or waitress, we are not pleased and proud of the food we are serving, then we should
not serve it. The idea of quality must be involved in everything we do during our daily
routine.

Courtesy

The guests we meet and service each day are the lifeline of our Hotel and our own personal
livelihood. Therefore, we must take it upon ourselves to answer to our guests and insure
their satisfaction. This may not be easy as we are dealing with human beings, both our
guests and ourselves. If we are not feeling particularly well and we have a troublesome
problem with a guest, we must remember this idea of courtesy. It is through our actions in
dealing with guests on a daily basis that we will build the business of our Hotel.

Service

Our Hotel may offer the finest of all cuisine; however, if it is not coupled with excellent
service, our customers will not be satisfied. The total dining experience is a blend of good
food and good service. This manual will outline points of service that are important to your
area. If there are further questions on the fine points of service, please ask your supervisor.

Staffing Guide Lines

For sit-down or plated meals, Experiment recommends one waitperson per 25 guests at
breakfast and one per 20 at lunch and dinner. If wine is being served, you may need to
change the ratio to one per 15. For buffet mealsone waitperson
per 50 guests at breakfast, one per 30 at lunch and dinner.



Page 16
SEQUENCE OF SERVICE

The server comes to the Banquet Office in complete uniform as per his/her scheduled
time, checks the board to find out which room he/she is assigned to, and goes directly to
the Ballroom. Once there, he/she reports to the captain, picks up his/her work card,
checks the sample table, and then sets up his/her station.
Server picks up his or her tray stands and dresses the tray stand before entering the
ballroom.
After the station is completely set, waits for roll call.
Attends roll call.
Stands by his/her station before the guests enter the ballroom, assisting in seating guests.
Upon the captains signal, before they start service, the servers bring in the tray stands
and set up next to their station.
Serves the first course, bread, butter, and dressing.
Serves the wine.
Cleans up the first course and on signal by the captain, returns to the kitchen with the
dirty dishes.
Picks up and serves the next course.
Serves wine.
Cleans up main course, the bread, butter, and dressing. On signal from the captain,
brings dirty dishes back to the kitchen.
Crumb down the tabIe
Serves the dessert.
Brings in the coffee cups and serves coffee.
Cleans up the dessert, wine glasses if necessary.
Picks up tray stand and brings it back to the kitchen.
The cleanup waiters are assigned stations and follow the cleanup procedures.

If any changes are made during sequence of service, the captain in charge will notify servers.








Page 17
BEFORE SERVING THE GUEST


Report to Designated Banquet Room

You are to be in your scheduled banquet room in uniform at your scheduled starting time.
You are to report to the Banquet Captain in your assigned room by your scheduled in time.
If you are not on time, you will be sent home.

Pre-Function Meeting

When all of the Team Members have gathered in the room, the Captain will hold a pre-
function meeting. This meeting will begin with a formal roll call to inspect each Hilton
Person's specific uniform. During the meeting the following information will be given:

1. Name of the group and serving time.
2. Number of guests expected.
3. The number of guests the room will be set for.
4. The menu and description of all items served.
5. Other pertinent information depending upon circumstances.

Please pay attention during the pre-function meeting. The information presented will help
you do your job. Remember, every function is different, flexibility is the key.

Sample Table

Before you arrive in your designated function room, the Captain will have set one table with
a cloth, a complete center, and one place setting. This is called a "Sample Table." Observe
the placement of each item carefully, because all of the tables must be set exactly the same.

Linen - One of the first steps of setting the room is to place tablecloths on the tables.
During the laundering of the tablecloths they acquire prominent creases. These creases or
folds are to run parallel to the leg braces of the tables. Always check the tablecloths for tears
or soiled spots. If any are found, re-cloth the table with a clean cloth. In a separate bag put
the torn or dirty linen.

Sugar bowls are placed in a line parallel to tablecloth folds. Salt and peppershakers are
placed next to the sugar bowls with the salt on the right. Other pieces are placed in exact
spot according to the test set. All salt and peppershakers must be full and not feel dirty to
the touch when placed on the table.

Page 18


Place Setting
Once the linen is completely set, the Banquet Team Members will begin with placing
silverware. Base plates may also be used for some functions. The following guidelines have
been established:

1. All silverware placed on tables must be clean, free from water spots, and not bent.

2. Always handle silverware by the handle only, using a napkin to hold several pieces
at once.

3. All silverware should point straight (90 degree angle and 1/2 inch from table's
edge) except for dessert fork/spoon which are placed parallel to table edge.

4. Bread and butter knives are pre-set on the bread and butter plate. Everything
needed by the guest is placed on the table in the exact order it will be used by the
guest, starting from the outside and working toward the center.

Forks

1. Two or three forks are generally used for the different courses (the exception
would be breakfast, which uses one entree fork).

2. The entree fork is placed approximately 1/2 inch from the table's edge.

3. If two forks are used (one for salad), the second is placed in a staggered and
raised position to the left of the dinner fork.

4. If three forks are used (one for dessert), the third is placed in a horizontal
position above the place setting. The handle of the fork is to the left with the tines
facing to the right. If a dessert/coffee spoon is also placed horizontally, the fork is
placed below the spoon.

Knives

1. One or two knives are generally used for the different courses.

2. The entree knife is placed approximately 1/2 inch from the table's edge. If two
knives are used, the outer knife will also be 1/2 inch from table's edge (not
staggered).

3. Cutting edges should always face to the left.

4. Bread and butter knives are placed on the B&B plate. Place the knife on the left
quarter edge of the plate, directly above the entree fork.

Page 19
Spoons

1. One, two or three spoons are used for the different courses.

2. Spoons should not be staggered and should be lined up with the knive(s).

3. Usually no more than one spoon is pre-set in the lower part of the place setting.
The dessert spoon is placed horizontally above the place setting. The beverage
spoon may either be pre-set to the right of the knives or be placed on top of the
place setting along with the dessert spoon. (top spoon staggered to the right)

4. If soup is served:
a) The soup spoon should be placed in the outside position, on the right of the
place setting, even with the knives.
b) Dessert spoon above the place setting in a horizontal position.
c) Beverage spoon either pre-set between the knife and soup spoon or on top
of the place setting along with the dessert spoon. (Top spoon staggered to the
right).

Glassware

1. Water glasses are set approximately 1/4 inch from the tip of the entree knife.

2. Wine glasses - when wine is served, the wine glasses are set to the right of and at a
45 degree angle down from the water glass. Up to three glasses may be set in this
manner.

China

1. Bread and butter plates should be placed above the fork(s).

Coffee Cups and Saucers

1. The coffee cup/saucer should be placed directly to the right of the spoon. The
handle should be in the four o'clock position.

2. Note: Coffee should always be poured into the cup on the table.

Napkins

1. Conditions and use - Napkins that are stained, torn, frayed or noticeably wrinkled,
should never be used. All service personnel need to know the difference between
the types of cloths in service: napkins and rags. Napkins should never be used as
rags or to wipe tables or pick up spills, etc., except in EMERGENCY situations.
Different uses of cloths are:
a. Napkins - used for guest service, wine service, and handling hot plates in
front of guests.
b. Rags - used for heavy duty cleaning, spills, etc.

Page 20
2. Types of folds - Many different types of napkin folds exist. The selection of the
type fold to be used is usually at the discretion of the Banquet Captain.

3. Positioning - The position which the folded napkin takes in the place setting
varies, according to the table set-up, type of function, etc.

TIPS TO REMEMBER

1. Check Sample Table
2. Start with tables on the other side of the room from sample table
3. Flatware is to be a thumb knuckle from the edge of the table. Fork and knife should
be 8-10 inch in width apart
4. Coffee cup handles placed at 4:00
5. Tablecloth tails should be pushed under while setting flatware
6. Be consistent with each table
7. Be sure equipment is clean and free of cracks and chips

Water and Iced Tea
Filling the glasses is done by using pitchers of iced water. Water glasses are to be iced in the
service area. When water pitchers are placed on the table, it should be placed on top of a
salad plate liner with a cloth napkin. Iced tea should be prepared in the service area and
served to the guest with a lemon wedge.

Tray jacks:
One tray jack per server is to be used during the station set-up and then taken out of the
room before the doors are opened for the guests. Tray jacks are to be brought back into the
room for service after all guests are seated and removed after service has ended.

Tray jacks are never to be secured down or together with napkins.

TIPS TO REMEMBER

1. Always stay busy
2. Provide general assistance to other Banquet staff. Success of a banquet function is up to
everyone. There is no "that is not my job/station"

Sit-Down Service
With every function you should be in your station, at attention, 15 minutes prior to guest
arrival. While in your station, you are to face toward the guest's entrance. Each guest should
be greeted and made comfortable when they sit down. With the nature of sit-down service, it
is necessary to separate the responsibilities using a flow of service chart.

Serving the Meal
The "moment of service" is when the food and beverage items are actually placed in front of
a guest and is probably the most memorable aspect of our guest's dining experience. Yet, it's
effect is often overlooked or ignored. A guest is impressed by the attitude of the server: a
smile, a flourish, a comment on the meal to come. To make the most of this moment,
servers should take the time to look at the item they are serving, to be sure it is appetizing
and correct and present the food with pride and care, placing the food (meat or main item
always toward the guest) on the table so it looks it's best.
Page 21
THE ART OF DINING

Its no secret that meeting planners wear many hats. They are skilled generalists who
are operationally responsible for the design, setup and orchestration of events utilizing
food and beverage. To add to your considerable skills, here are some tips to increase your
dining IQ.

Place Setting: The amount of silver at a place setting depends on the number of courses
to be served. Spoons and knives are on the right, and forks are on the left.
Liquids are on the right; solids, such as the salad plate and bread and butter plate, are on
the left. Napkins are placed to the left of the fork or directly on the service plate.

Napkins: The napkin is picked up and placed on the lap with the fold facing the waist,
then unfolded on the lap, not above the table.
Fancy folded napkins are also placed on the lap and then unfolded.
The napkin remains on the lap during the meal.
When leaving the table temporarily, the napkin is placed on the seat of the chair. In
upscale restaurants, the wait staff will refold the napkin and place it on the left side of the
diners plate or on the arm of the chair.
At the end of the meal, the napkin is picked up in the center, gathered loosely and placed
at the left of the plate.
A napkin, picked up and used, is never returned to the table until the meal is finished.
Hence, the rule for placing it on the chair seat when leaving the table temporarily. Even
the Romans were mindful of aesthetics and provided each diner a bath towel-sized napkin
with each course to spare them from getting nauseated by looking at food stained
napkins.

Silverware: Silverware is used from the outside in. The cutting edge of the knife blade
always faces in, never out. Refrain from gesturing with silverware to make a point.
When not in use, place it on the plate.
Once a piece of silverware is picked up and used, it should never again touch the table.

Soup: The soupspoon is properly held in the way a pencil is held when one is writing
steadied between the index finger and middle finger, except the thumb is turned up rather
than down.
Clear soups and cream soups are eaten using a cream soupspoon and are spooned toward
the center of the bowl. Sip the soup from the side of the spoon.
Heavier soups, such as vegetable, require a regular soupspoon and may be eaten from the
end of the spoon.

Bread and Butter: Butter is placed on the bread plate rather than directly onto the bread.
Break, never cut, the bread and then add butter to one bite size piece at a time.


Page 22
1. General Service Rules

a. It is standard banquet procedure to serve food from the left and clear from the right.
Beverages are both served and cleared from the right.

b. The head table should always be served first. Therefore, when clearing each course
observe the head table (unless instructed otherwise).

c. Women should always be served first, proceeding in the counter-clockwise direction.
When there is a group of all ladies or all men, begin with the person to the right of the
host and proceed counter-clockwise.

d. Never carry more than three entrees at one time from the service stand to the table.

e. While guests are eating their entree, all service personnel will remain on the floor. The
only time servers should leave the floor is to drop off dirty dishes or pick up food and
beverage. Absolutely no "huddling" or extended conversations among servers are
allowed while on duty.

f Each server should constantly patrol his/her area of responsibility, keeping ashtrays
clean, refilling water glasses and serving fresh coffee, etc.

g. Clear each course before serving the next, always removing used wineglasses when a
new wine is to be served.

h. After the entree has been served (or prior to serving dessert) remove the salt and
pepper, bread and butter plate, bread tray and any special condiments. Also, replenish
water.

i. When clearing, silver and china should be kept separately on the tray, placing heavier
items in the center.

j. When removing soiled plates, the remaining food should never be scraped on to the
banquet tray. A minimal amount of scraping onto a plate in the center of the tray is
permissible to insure that plates will stack evenly. No noise should be heard.

k. After dessert, clear the dessert plate and accompanying silverware. The only items
that should remain on the table are: water goblet, wine goblet (if not empty), coffee cup
and saucer, teaspoon, cream, sugar and napkin.

l. Always keep a watchful eye for objects on the floor which might endanger the guests
and other employees.

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2. Placement on the Table
There are general guidelines for placing items on the table, based primarily on practicality
and ease of reach for the guests.

a. Mixed drinks (during meal service) - Drinks may be placed directly on the tablecloth
(no napkin necessary) to the top right of the place setting.

b. Bread and Butter - Bread plate is placed in a central location on the table where there
is room.

c. Salad - Placed directly in front of the guest. For guests who prefer to eat salad with or
after the meal, the salad should be moved by server to left of forks.

d. Soup - If soup is served, the plate containing the course is placed directly in front of
the guest.

e. Condiments - Catsup, mustard, etc. as requested, are placed directly in front of the
guest who requires them after the entree has been served.

f. Entree -Base plates (if used) should be removed with the course just prior to the
entree and the entree placed directly in front of the guest. The plate should be positioned
so that the bottom of the plate (closest to the guest) contains the main portion of the
meal (entree) and the top of the plate (closest to the center of the table away from guest)
contains the garnish and vegetables.

g. Sauces and Gravies - When serving sauces or gravies separately in sauce boats, the
server should move around the table counter-clockwise, offering the sauce to the guests
from the guest's left. Server should identify the sauce and what it is to accompany.

h. Beverages - are placed to the right:

1. Wineglasses are placed to right of the water glass at a 45 degree angle going
down the table.

2. Cups and saucers for hot beverages should be placed to the right of the spoons
(handle placed at 4:00) approximately 2 inches from the edge of the table.

4. Teapots for tea are served on under liners and placed above and slightly to the
right of the beverage cup.

5. Cold beverages such as milk, iced tea, etc. are served to the right of and below
the water glass.

i. Desserts are placed directly in front of guests for pies and similarly shaped cakes,
point should face the guest if dessert is in the shape of or has a logo, and the logo should
face the guest. For special ice cream molds, the tip of a heart is down; swan's tail is to the
right, etc.
Page 24
3. Adding and/or Removing Dishes, Cutlery, Glassware

a. Any additional silverware needed for service should be added to the right of left of
the place setting (as appropriate) next to any other silverware there.

b. If a guest drops a napkin or piece of silverware, the item should be replaced with a
clean one; then the one dropped retrieved. NOTE: Let the guest see you get a clean one.

c. Base plate is removed with the course as one unit immediately prior to the entree.

d. All dirty dishes should be removed before serving the next course. Bread and butter
dishes are removed together with the last course prior to serving of dessert.

4. Handling of Service Pieces

a. Cups should be picked up by their handles, glasses by the stems, silverware by the
handles, dishes by the rim Care should be taken to keep fingers away from food -
contact surfaces.

b. Guests should be warned when plates are hot and when hot beverages are about to
be served. Servers should use a clean, dry napkin when handling hot items in front of
guests.

c. Saucers and plates should never be placed on top of cups or glasses.

d. When pouring additional coffee or wine, the cup or glass should be filled on the table.

e. All items with plate under liners and cups with saucers are to be served as one unit.
Liquids with under liners should be carried separately on a tray, placed together on the
tray once the tray has been set down and placed as one unit on the table.

f. Dishes, glassware and cutlery should be handled with a minimum of noise. If possible,
work quietly both in and out of the dining area.

g. Chipped or cracked dishes and glasses should be shown to the Captain or the
Banquet Manager and then discarded by them.


Page 25
5. Tray Service

a. Loading trays for safety reasons, care should be taken to properly load trays. Some
general rules follow:

1. Never load more than can be carried. Two trips are better than one accident.

2. Before loading, check the underside of the tray for cleanliness and freedom
from grease or moisture.

3. Heavier items should be placed in the center of the tray or area closest to the
server's body.

4. Tall glassware should not be placed at the outside edge of the tray where it
might fail off Lay it down.

5. Condiment bottles should be laid flat on the tray so they won't fail off while
being carried.

6. When using plate covers for stacking, care should be taken to ensure they are
fitting properly on each plate and that they are stacked properly.

b. Carrying Trays

1. Oval - these trays are carried over the shoulder, using one hand under the
heaviest part of the tray, fingers pointed to the back of the tray. They should
not be carried in front at waist level. The other hand should remain free to help
balance the tray, open doors, carry a tray stand, etc. Carry trays over the left
shoulder.

2. Round - Small 16 inch round trays are sometimes used to carry mixed drinks,
individual orders of beverages, etc. These trays should be carried on the left for
ease, in front of the body.

c. Serving From/Clearing To Trays

1. Oval trays should always be used in conjunction with a tray stand. The tray is
placed onto the stand by the employee bending at the knees, and gently sliding
the tray onto the stand. Care should be taken to insure the tray being firmly
placed on the center of the stand. This tray should never be placed on a chair.

2. When clearing to a tray, dishes of same size should be stacked together.
Sometimes when there is excess food on plated, one dish can be placed in the
center of the tray and excess food gently removed onto the dish with a fork or
a knife. Silverware should be placed separately on the tray. NOTE: Under no
circumstances should excess food be removed or ashtrays dumped directly
onto a tray.
Page 26


6. Removal Procedures:

a. Food is cleared from the right and beverages cleared from the right.

b. Clear one course completely before serving another. (If time allows)

c. The main course plates should all be cleared, the bread and butter plates removed;
then bread trays and butter dishes taken off

d. All condiments should be removed when the main course is removed, along with
extraneous wineglasses and salt and pepper.

e. All dishes should be stacked behind the guest onto an oval which is placed on a
tray stand.

f. Saucers and plates should not be placed on top of cups or glasses. Stack like plates
on like plates, using one plate for excess scraps which can easily be removed from plates.
Work Quietly!

g. If guest leaves silverware on top or side of plates it is perfectly permissible to move it
to the center so it will not fall when plate is cleared.

h. The appropriate silver is removed with each course.

i. When removing dishes, care should be taken to remove empty sugar packets, etc. so
table is clean.

j. After the entree course, everything should be cleared from each guest, leaving only the
following items on the table:

1. Water glass

2. Teaspoon

3. Coffee cup and saucer

4. Wine glass, if guest is not finished

5. Napkin

6. Cream and sugar

k. Spills on Guest's Clothing - If during clearing (or any time during service), a food or
beverage item is spilled on a guest, immediate action should be taken. If the server can
provide some immediate assistance with non-colored napkins which might "bleed." The
Captain should be notified immediately.

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l. Clearing/Other Procedures After Dessert - After the dessert course has been
consumed the course should be cleared, along with any extraneous wineglasses, empty
sugar packets, etc. Prior to leaving the room, servers should offer additional coffee to
guests and may be instructed to leave a fresh pot on each table. Only the following items
should be left on the tables:

1. Water glasses

2. Teaspoon

3. Coffee cup/saucer

4. Napkin

5. Cream and sugar

NOTE: When program begins, all trays should be removed from the room (not to be
brought back into the room until the guest leaves).

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Banquet Quality Standards

1. Servers will introduce themselves and inform guests of the menu, including designated
beverage choices.

2. Service to be efficient, quiet, and courteous.

3. All personnel must be in proper uniform at all times

4. All service team members are to be posted 15 minutes prior to start of function.

5. All service team members will be furnished with the information to deal with public i.e.
pre-meal (function) meeting

6. Servers will offer to replenish beverages when glasses are half full

7. All beverages will be served on a cocktail tray

8. Cocktails will be served with a beverage napkin (on a reception)

9. All function setup must be completed and doors opened prior to start of function

10. Ladies will be asked for their orders first and will be served food and beverage items
first at all times

11. Courses will be served in a timely manner, according to the function program -
Accompaniments (dressings, rolls, butter, etc.), will be replenished as needed

12. Food items will be prepared as described in the menu

13. Hot food/beverages will be served hot and cold food and beverages will be served cold

14. Food will be fresh in taste and appearance

15. Food portions will be consistent

16. Condiments will be clean and full - Salt and pepper, sugar and Sweet 'n Low will be
available on the table

17. Use only fresh rolls, Danish, etc.

18. Linens will be clean, pressed and match room decor; no rips, fading or bums - Napkins
will be folded neatly

19. Tableware will be clean and polished, with proper utensils available for each course

20. Remember that you are on display at all times and conduct yourself accordingly. Each
staff member must always be immaculate in dress and bearing. He/she must remember
that there is no aimless running, needless discussion among staff, or any evidence of n
employee not being perfectly confident of his/her duties. To insure that the staff
Page 29
conducts themselves properly before our guests, the strictest discipline should start in
the service area, where no loud or noisy discussions are tolerated.

21. Lengthy conversation with guests is to be avoided, but an employee should never be
abrupt with a guest. Brief conversations, without neglecting other patrons, are
permissible when restricted to polite formalities and information regarding Hilton
operations and services, etc. Physical contact when serving guests is not permissible.
Do not interrupt and do not loiter. If a guest tells a story, ignore it unless it has been
directed to you.

22. Do not argue with guests, right or wrong. Call the Banquet Captain or Manager. Stay
away from the table and wait for the instructions.

23. Do not congregate or enter conversation on the floor with other staff members.

24. Obscene language will not be tolerated.

25. Leave your personal problems at home. On duty, keep smiling.

The overall image of our service is composed of hundreds of small details. One of these
details is the way Banquet Servers conduct themselves during service. Since first impressions
are often lasting, the appearance of our Banquet Servers must correctly represent our Hotel.
People who slouch, slump, or lean give an impression of being lazy and bored. Look alive
and alert.

1. All silver to be hand polished when tables are set

2. Silverware will be touched by the handles only; glassware by the stem or handle only

3. China will be free of chips, scratches or fading

4. Serving pieces and flatware will be free of spots, dents or tarnish - Wicker baskets will be
free of crumbs and fraying.

5. Glassware will be free of spots, chips or cracks and will be used consistently within room

6. .All tray jacks to be put around the perimeter of the room away from curtains; none in
center of room

7. All coffee breaks will be skirted, and on decorated tables


Page 30
Tips to Remember

1. Post in center of station 15 minutes prior to start time with livette
(Napkin over fight arm)

2. Greet guests - place napkins, pull out chairs

3. Welcome guests introduce yourself and your partner "Good evening
(morning/afternoon). Welcome to the Hilton Abu habI. This is AshraI and I am Ieter.
We wiII be your servers this evening (morning/afternoon). Today's entree is a
filet of beef with herbs. If there is anything we may do to make your evening more
enjoyable, please don't hesitate to ask."

4. Be alert for special requests (alternate meals)

5. Serve guests from the left side with left hand. Clear guests from the right side with right
hand
a. Serve ladies first
b. Check with Captain for placement of plates
c. Warn guests of hot plates

6. Upon every visit to the table, check for guests satisfaction
a. Fresh beverage
b. Full water glass
c. Sufficient bread
d. Unnecessary plates/flatware

7. The following should be cleared before dessert is served:
a. entree plate
b. B&B plate
c. roll basket
d. salt and pepper shakers
e. butter dishes
f. condiments
g. appropriate flatware

8. Coffee and Dessert Service
a. Napkin splash guard used whenever pouring coffee
b. Clear dessert plates at Captains discretion

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Basic Service Rules

1. Food should be served from the left and cleaned from the right. Beverages are both
served and cleared from the right.

2. The Head table should always be served first. When clearing each course, observe the
head table, unless indicated differently.

3. Women should always be served first, proceeding in the counter clockwise direction.
When there is a group of all women or all men, begin with the person to the right of the
host and proceed counter clockwise.

4. Clear each course at one time; always remove used wineglasses when new wines are
being served.

5. After the entree has been cleared, or prior to serving dessert, remove the salt and
peppershakers and the bread trays. Clean ashtrays and replenish water if necessary.

6. Silver and china should be kept separately on the tray, placing heavier items in the center.

7. After dessert, clear the dessert plates and the accompanying silverware. The only items
that should remain on the table are the water goblets, coffee cups, teaspoons, cream and
sugar and napkins.

8. Each service team member should constantly patrol his or her area of responsibility
keeping ashtrays clean, refilling water glasses, and serving fresh coffee or tea.

9. When removing soiled plates, the remaining food should never be scraped on to a
banquet tray. A minimal amount of scraping onto a plate in the center of the tray is
permissible to ensure that plates will stack evenly. No noise is to be heard.

10. Always keep a watchful eye for objects on the floor, which might endanger the guests
and other employees. Butter pats, water and broken glasses which may fall on the floor
should be cleaned immediately.


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Sit-down Service Breakdown: Breakfast, Lunch, and Dinner

When clearing, place the item on an oval and load the oval onto the queen Mary, which will
be located outside of your function room. When loading the queen, place the first two ovals
on the outside of a given shelf then place the third oval in the center. Each item will be
loaded onto the queen using the above-mentioned method with a few exceptions.

All glassware is to be cleared onto its own oval and transported and placed on the queen
Mary. When clearing glassware do not stack glasses or cups on trays.

Sugar bowl salt and peppershakers should be cleared onto an oval and transported to area.
Next, they should be refilled, wiped down and returned to the designated cabinet.

During a section clear, each team is responsible for clearing their own section. Tray jacks
may be placed near tables, but ovals may not be placed on the tables. When clearing onto
your oval, never mix cups and glasses with china or silverware. The queen Mary is only used
for full ovals. Each team is responsible for clearing their entire section including, linen (once
all guests have departed), removing your tray jacks and picking up trash, napkins,
miscellaneous items found underneath tables and around tray jacks.

It is the responsibility of all Banquet Team Members to ensure that bus stations are
thoroughly cleaned, since often times they are in walkways.

Posted in the staff area is a checklist with clean-up responsibilities to be completed after
every shift. The list will be split up by the Captains, so each function completes a part of the
checklist. Make sure you complete the items on the checklist thoroughly, as it win be
checked and initialed by your Captain.

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Tips to Remember For Tear-Down Procedure

1. Each team of servers is responsible for clearing their own station of tables
2. When station is clear, report to banquet Captain for further instructions
3. Room must be left clean
4. Must be given permission to leave by banquet Captain. Side work must be initialed.

Beverages
Dinner wine service is handled in the following manner:

1. One member from each team stands quietly in line to wait for dinner wine to be given to
them.
2. Servers present their work ticket to the bartender who will then give them their dinner
wine.
3. Wine amount is poured according to Captain's instruction. Refer to service standards on
wine pouring.
4. At no time is wine to be left on the table.

Receptions

We host many types of receptions at the Hilton for groups from 20 to 4000 or more people.
Chicago Hilton service standards remain the same as in a sit-down function. Team members
will be assigned by the Captain to serve/pass cocktails, clear tables and if it is a buffet or
hors d'oeuvres, to run the buffet lines and butler pass food.

The Captain will review with the Banquet Team Members the hors d'oeuvres and beverages
available and their prices if a cash bar, during the pre-function meeting.

Many receptions will include some type of food service. When the reception includes buffet
lines, the service standards and procedure are exactly the same as for any other type of
buffet. When a reception includes butler style hors d'oeuvres, then the Team Member(s)
assigned to butler pass will walk around and pass around trays of hors d'oeuvres to the
guests welcoming them and offering them the food from the hors d'oeuvres trays. Servers
must walk around with the tray of hors d'oeuvres and not stand in one place.
As the guests depart the reception, smile and wish them a pleasant farewell.

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Buffet Set-Up

1. Obtain buffet diagram and review specifics with your Captain.
2. Collect the necessary pieces of clean drape for your buffet line.
3. Collect clips and pins for your buffet lines.

Clothing the Buffet

1. Use tablecloth from the set.
2. Cover each table separately with one clean cloth.
3. Fold and crease the cloth if the table has curved sides.
4. Tuck excess cloth up and over leg braces under the table to prevent cloth from hanging
below the skirting.
5. Snap on clips approximately 12 inches apart all around buffet.
6. Using a clean piece of drape, carefully and neatly hanging drape to clips, sure drape is
hung tightly.
7. When connecting 2 pieces of clean drape overlap the drape pieces by 2 inches to avoid a
noticeable separation between the 2 pieces.
8. After draping buffet lines the remaining drape should be tucked up under the buffet
lines also.

Elevations

1. Place elevations according to buffet diagrams, to give the buffet a more dimensional
look, making sure the flow goes in the direction of the rounds.
2. To maximize usage of buffet fabrics you must first cover all elevations with color
coordinating cloth.
3. When placing cloth onto elevations "bunch" the fabrics for added eye appeal. Do not
wrap elevations like a package.
4. Now you are ready for your fabric - be creative and maximize its use.

Decorations

1. Begin by placing the larger pieces of decorations on the focal point of the buffet creates
a big beautiful display.
2. Add your smaller decorative items as needed throughout the buffet; this will give the
buffet a finished look by tying the buffet line together.

Chafers/Doilies Liners

1. Add all chafing dishes to line varying the position of each one, again for added appeal.
Be sure to check that each chafing dish has a sterno and a flame guard.
2. Place proper utensils on the line for all items including any doilies liners you may need
with the appropriate utensils.
3. Add any signs or labels for food items on the buffet.

The last step in buffet set-up is loading food onto the line. Pick-up food from designated
area. Always pick-up cold food first, then hot food and transport to room using carts. Then
remove all plastic wrap and load according to diagram.

Page 35

Buffet Side work

Hot Water
Hot water for chaffing dishes is obtained from the coffee machines in the staff area. In a
container, obtain approximately 1/2 gallon of hot water per chaffer. Using a pitcher,
carefully transfer the water into the chaffing dish, then close the chaffer and light a sterno
placing it under the chaffing dish. Make sure a guard is also placed under the chaffer to
prevent a fire from starting on the buffet line.

Cereal
On most buffet breakfasts, cereals in glass bowls are placed on the buffet line. Also needed
are pitchers of milk, usually whole plus 2% or skim milk, and bowls of crushed ice to place
the milk in. Once all the needed items have been obtained, place them in the appropriate
place on the buffet making sure that cereal scoops and plenty of dishes were placed on the
line during set up.

Juice
Also, set up for a buffet breakfast is a juice station. During the set up of the buffet lines a
juice station is prepared with elevations, decoration and neatly organized juice glasses.
During side work the following items need to be gathered: An punch bowl from stewarding
which is wrapped with an tablecloth and filled with crushed ice (for small breakfasts a bus
tub and bus tub cover will be used at the Captains discretion), pitchers for juice, orange juice
plus an assortment of other fruit juices (be sure to bring extra juice as back up). Once these
items have been obtained, bring them to the juice station; pour the juice into the pitchers. If
the Captain so designates, some of the juice maybe neatly and decoratively pre-poured into
the juice glasses. When the juice station is set up, place all back up juice in the bus and
beverage station with the other back up buffet items.

Plates
Entree plated for the buffet line are obtained form stewarding. Place the required number
of plates in a clean dish dolly wiping each one separately and making sure to set aside those
that are chipped, broken or still dirty. A dish dolly safely holds approximately 190 plates.
Stack the plates on the buffet at differing elevations.

Tips to Remember

1. Always stay busy

2. Provide general assistance to other banquet staff

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Buffet Service

During breakfast buffet and lunch buffet, as a Service Team Member you should be posting
with livett in the middle of your assigned station. You should be facing the direction the
guests will be entering, 15 minutes prior to guest arrival. As the guests enter your station, you
should greet each guest, "Good morning/afternoon" and help them find a seat. When the
guest sits down, pull out their chair and place their napkin over their lap.

For breakfast, immediately offer the guest a cup of coffee. A folded napkin is held between
the cup and the guest with one hand and the pot of coffee is held in your other hand. All
coffee service takes place to the guest's right. It is critical that you are ready to pour the cup
of coffee as the guest is sitting down. For lunches, the guest should immediately be offered
iced tea, again served from the right off your cocktail tray.

After the initial beverages have been offered, the front and back waiters assignments become
more specific. The front waiter focuses on attention to guests specific requests and clears
plates. The back waiter clears the plates onto the ovals and runs the oval to the bus station.
He/she also refills beverage glasses. When refilling water/iced tea glasses, the glass is always
removed from the table and filled with a pitcher. All glassware should be handled by the
stem as well. When clearing plates, always clear from the right of the guest. The plates
should be organized on the oval and the silverware separated.

Both partners are responsible for proper table maintenance. This includes the removal of salt
and peppershakers, used sugar packets, extra silverware, and clearing dirty ashtrays when
used. Each team has two tray jacks for a buffet, one for beverage (pitchers of water/tea, full
tea glasses) and one for clearing. Do not mix the two or bring in additional tray jacks.
Remember, the front waiter should be in the room at all times and that teamwork and
communication are the keys to successful service.

As the guests are departing, always remember to extend them a fond farewell. Often times
the most recent memory is the one the guest will remember the most.

For some functions our guests may choose a buffet dinner instead of a sit-down function.
Though service may not be as formal or complex, it is still important that all Team Members
adhere to the same Hilton service standards as with any function:

- All glassware should be handled by the stem, never the rim when serving or clearing.

- All drinking water poured must be iced and water glasses must be picked up from the table
when being refilled.

- When clearing any glassware, do not finger tip while guests are in the room

- All serving and clearing is to be done with the servers right hand from the guests right side.

- A folded napkin is to be used as a drip cloth when pouring any beverages.

Page 37
At no time from 15 minutes prior to until the end of service should the station be left
unattended. The Captain will also have Banquet Team Members assigned as buffet runners
(and servers for special buffet stations such as fajita and pasta if included in the menu for the
function). The Banquet Team Members who have the buffet as their station should be using
the 15 minutes prior to service to finish loading and double check the buffet lines. The
function of the buffet runners and servers will be to assist a guest along the buffet lines and
to assure that all menu items on the buffet do not run out or become unappealing in
appearance.

As the guests enter the room and are seated, the back waiter will proceed through the station
and pull the napkin from each guest's place setting from the right side, with the right hand
and place it on the guest's lap. The back waiter will also greet the guests and introduce
him/herself and partner to each table in the station. If the guests have not already been
through the buffet lines, then the back waiter should also explain that dinner is being served
"buffet style" and invite the guests to the buffet.

During a buffet dinner the front waiter's main responsibilities are: continued service of
beverages until the function ends, clearing all glasses from the tables with a cocktail tray not
an oval, handling any special requests our guests may have and helping the back waiter clear
all other service items.

The back waiter's main responsibilities during a dinner buffet are: Handling any special
requests our guests may have, service non-alcoholic beverages (coffee, hot tea, iced tea and
milk), clearing of all dirty plated, silverware, glassware and dirty items to the bus station and
breaking them down.

As with any function in Banquets it is very important that we add a "Hilton Perfect" touch
to our guest evening, smiling and wishing them a pleasant evening as they depart the
function.
Page 38
Buffet Breakdown: Breakfast, Lunch, Dinner

After a buffet, banquet team members will once again be responsible for their own section
and buffet fine runners will breakdown the buffet lines.

When breaking down a buffet line, the first step is to remove all of the food from the line
and return it to the Chef s immediately. They will decide if any food will be available for
staff. Elevations, decorations and any other items on top of the line will be removed next.
Once all guests have departed, the top and drape may be removed.

Remember these rules for buffet line tear down. Carts used for removing line items are
never to be brought into the room when guests are present. Keep like items combined when
removing from more than one line (deco on one cart, chaffers on one cart, etc.). At the
Captains discretion, one or more buffet lines may close early, remove plates and cap chaffers
on those lines. When returning drape, decorations, chafing dishes, etc., it is your
responsibility to ensure that these items are put away properly. Underneath buffet lines must
be brushed with a broom.

Tear-Down Procedure

Station Clear
1. Each team of servers is responsible for clearing their own station of tables
2. When station is clear, report to banquet Captain for further instructions
3. Room must be left clean
4. Must be given permission to leave by Banquet Captain, side work must be signed off on

Set Up Procedure:

After getting your room assignment, go to your room and check sample table.
Check your silverware to make sure each place setting is perfect. It is the
responsibility of each waiter to straighten and check each setting in their station.
Fold napkins.
Place ice water glasses last.
All tray stands and trays should be out of the room before the guests enter.
Check your chairs, chairs should be lined up in front of each setting. The front of
the Chair should be just touching the linen.

Page 39
Passed butler-style Service

Having your hors doeuvres passed by waiters wearing white gloves conveys an upscale
atmosphere, but in reality its actually the least expensive way to serve them.

When food is displayed on a buffet table so that guests can help themselves, they will likely
eat much more than if the food was passed butler-style. Passing hors doeuvres
also gives you the ability to control the pace of service. You can stagger service by sending
out waiters with trays every 15 minutes, for example, instead of bringing all the food out at
one time. And if you serve only one type of hors doeuvre per tray, people will usually limit
themselves while waiting for a different type to be passed.

Buffet setup
The physical setup of buffets can make access to food easy or difficult, which can control,
limit or extend the length of time that your food lasts. (See diagrams on page 37.) With 360-
degree access to food, guests may consume eight to 10 hors doeuvres each. With 180-degree
access to food, however, the figure drops to six to eight pieces per person.

Obviously, the more access the greater the consumption.

Experient recommends placing the more expensive food towards the back of the room and
the less expensive items near the doors.

A trend to watch
Many facilities are utilizing tabletop grills or custom-built ovens that can cook food on the
buffet in order to eliminate the look of multiple silver chafing dishes. Another trend is to
place individual servings under heat lamps, such as lobster macaroni and cheese or long
skewers of grilled shrimp, which are continually replenished.

Plate size
The size of the plates used on a buffet table also has an impact on consumption.

Bread and butter plates make it more difficult to pile on the food. (Granted, nothing is
impossible and determined individuals can always find a way to recreate the Leaning Tower
of Pisa on their plate.)

Salad plates, the next size larger, are the type most commonly used for receptions.

Dinner plates should be used only if the food items being served constitute dinner and you
are providing seating for almost all the attendees; anything else will look skimpy on such a
big plate.

An oversize plate is also wasted at a multiple-station reception, since many people visit one
station at a time.

Page 40
Beyond plates
In the effort to create a memorable experience, consider alternatives to plates. A current
trend is to serve food on surprising or unique items. Experient clients have enjoyed crme
brle served in individual porcelain spoons, oyster shots or shrimp shooters served in shot
glasses, mashed potato bars utilizing martini glasses, and individual Caesar salads in martini
glasses. Another trend is to serve miniature Entres or courses on smaller plates such as a
bite-size filet over rosemary mashed potatoes or grilled shrimp over risotto.

Variety of food
Receptions are like Sunday brunch in that most people like to sample a little bit of
everything. So, for a 500-person reception, it makes more sense to order 500 pieces each of
four different types of hors doeuvres than 250 pieces each of eight different types. Offering
larger quantities of fewer kinds of hors Doeuvres will help you feed more guests and
ultimately minimize the chance that you will run out of food. You can always supplement
the menu with less expensive foods such as cheese and crackers, chips and dip, and fruits
and vegetables.

If you need to reorder food during a function, remember that it is likely you can only
order menu items that are frozen, not those prepared on site. It requires approximately 20
minutes to replenish an item after you have requested it.

Distractions
Consumption also drops when music, entertainment or dancing distract delegates. If theyre
on the dance floor or entranced by the entertainment, theyre less likely to concentrate
on the food.

However, alcohol consumption may increase based on the activity level of the attendees.

Tables and chairs
The availability of tables and chairs encourages people to sit and eat rather than mix and
mingle. The result? Increased consumption, chairs for 25 percent to 30 percent of attendees
is usually sufficient.






















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Page 49
Training Procedures for Banquet Captains

Section I. Opening Procedures

Clock in and report to the manager. Retrieve a radio and advise Banquet Chef and Head
steward which function you are assigned to. Coordinate with them for special dietary
requests and confirm food count with the Banquet Chef. Agree on the number of vegetarian
plates to anticipate over and above the known reserved. It is also important to check with
the Garden Manger Chef and the Pastry Chef also, that you are in agreement as to the order
on the BEO.

Coordinate time and place the delivery of the foods with the Head Steward. Again ensure
that they know the complete menu items for each course. E.g. the buffet has a hot soup with
the salads. Therefore the steward must bring the salads from the Garden Manger, but must
stop also in the banquet kitchen for the hot soup.

Proceed to the function room and observe the following

Is the function room clean, vacuumed and ready for setting?

Is the room set according to the BEO?

Is the dance floor the correct size?

Are the lights mastered to the entire room, all light bulbs are burning?

Temperature is at a comfortable level for the anticipated number of guests expected?

Door cards are correct and registration table, if requested is in place?

Check all AV set ups to BEO requirements?

Closest bathrooms to your function room are clean and stocked?

Hallway leading to your room is vacuumed?

Do you have necessary buffet or reception signage?

Section II. Dealing with the client

Meet and greet the client. Know their name in advance! Go over the agenda and should
there be a reasonable delay from the original start time, advise the Banquet Chef
immediately. Ask if there is to be a stoppage in service at any time. Should our staff exit the
room?
Walk the room with the client, especially the buffet line. Open the chafers and confirm the
menu items.

Confirm with client the billing and payment as outlined in the BEO

Make sure guarantee and set are up to date and go over any concerns with client, if possible
changes are likely, notify Banquet manager, Catering/conference services manager and the
kitchen as soon as possible.
Page 50


Section III. Prior to staff arrival

Pull all the linens, noting any special colors or sizes requested on the BEO. Allow
additional linens for any buffet tables. Obtain sufficient rags for silver polishing. Tray
jack covers.

Submit to the laundry a weekly list of linen requirements anticipated for the
following week, on a daily basis.

Design a table assignment chart.

Assign individual or team duties.

Ensure any special floral or centerpieces ordered, are at your function room.

Locate pull sheet order and bring to the function room. Ensure the pull sheet
request is complete. Notify the Head Steward immediately for any missing items.

Photocopy the BEO for staff distribution.

Check that today's food requisition has been delivered and is complete.

Prepare sample of event place setting for your event.


Section IV. Staff Arrival

Call staff for line up in the function room.

Conduct a roll call. Make sure any temp or on call staff assigned are accounted for.

Issue copies of the BEO to each employee and go over in detail all pertinent
information.

Assign set-up and teardown assignments as well as serving teams and stations.

Advise the north and south position and napkin fold to the table setters.

Go over the table set. Overlays seams should run north and south.

Make sure your staff understands their individual assignments
Page 51


Section V. During set up

Monitor progress constantly. Never assume things are being done!
Check quality of table sets
Call for bread 40mInutes before the function starts.
Staff must be in complete uniform at all times during set up. The only possible exception
would be for the staff producing ice tea and waters, and only back of the house.
Water and tea must be set 30 minutes prior to the function.

Pre set lemons, butter, cream and vinaigrette 1/2 hour before service.

Bread set 15 minutes before service. ( only when salads are pre-set)

Have the client check prepared for signature or payment.

Coordinate with the Head Steward for setting tray up area and breakdown stations.

Section VI. During Service

Doors are open 15 minutes prior to function.

Staff is at attention behind their table stations (not against the wall) with a side towel
and a smile. The staff can move to the side when it becomes awkward for the guests
to get around them.

Servers should assist in seating and placing napkins.

Try and advise the banquet kitchen of approximate guest count. Do not under
estimate!

Make sure all servers are serving food and beverage from the right and clearing from
the right (ladies first) all sauces passed from the left.

After entre, all salt and peppers, sauceboats, breadbaskets, lemons and butter dishes
must be removed from the tables. Any stanchions with table numbers must be
removed after the salad or soup course.

Monitor the room constantly. Ensure the head table and or contact table is being
given attention. Each course should begin with the head table. Make sure you are
always available to them throughout the function.

Page 52


Section VII. After Service

Make sure linens are not pulled until after the last guest has left. No bare tabletops
should be exposed.

No tray tabIes are to be brought into the room for table clearing.

Everyone to clear the tables first. This should be as a team, not an individual station
effort. You must assign back of the house duties for everyone to complete after
clearing the room. These duties must be signed off on the sheet and inspected by the
lead server of the night (appointed by you) The lead server is responsible and reports
to you. Anything not complete after a walk through by you, that person is
responsible. This gives the server. A good sense of responsibility and pride and being
involved in the operation. Motivation is a big key to making your job easier!

You can take the opportunity also to train the staff to take the food supply
requisition for you.

Complete your paperwork to include closing out your banquet check on Delphi and
the summary report.

Complete in detail the Captains Report.

Check your assignments for the next day and complete the pull sheets. If it is your
day(s) off the next day, look to the following day for your assignment. Read your
BEO so you have in your mind what you have next, allowing you to walk in
prepared for your next function.

Check out with the Manager.


Section VIII. Storeroom procedures

Turn in requisition for all food needed the next day, in line with the par stock inventory.
Note any special food item requests e.g. ice cream bars, goldfish snacks etc.
The closing Captain on the third floor should submit his or her order on a separate
requisition for that area.










Page 53















Beverage
Section IV

Page 54
10% Ma ta oper and a u
requisitioning and stocking
stirrers, condiments and pr
sheet
5% Responsible for maintainin of all fresh fruit and
ve a arnishes, juice n
40% Gre ts sts in a courteo s
for drinks. Mixes, garnishes ecipes
an g prudent r
Detect and ct upon gue in
laws.
20% Inputs orders into a register
and personnel guests, includ
accountability of all beverage
10% Receives cash from guests,
rec d ges, and insu s
mo y
5% Locks up and stores all bev
drops and secures bank.


Supportive Functions

In addition to performance of the ess
perform a c ion of the fol i
performing each function to be solely
particular requirements of the compa
Attend mandatory meetings.
cleaning tasks to adhere to health and safety standards.
to
ors and intoxicated guests to insure all laws are

BANQUET BARTENDERS
Job Description


Essential Functions

in ins pr deq ate set-up of the bar on a daily basis. This includes
of all beer, wine, spirits, paper products, straws and
oduce based on projections from the daily functions
g stock, cutting, and storing
get ble g
e gue
s a d other perishables daily to insure product quality
u and friendly manner, promotes and documents orders
and presents drinks suing standard ingredient r
d practicin
a
po tion control. Check guests for proper identification.
st ebriation as trained. Demonstrate knowledge of liquor
at the point of sale and creates a check for each guest
ing those served by other beverage servers, to maintain
s served.
makes any change needed, verifies validity of charges,
or s char
ne s.
re vouchers are properly executed, in order to balance all
erages, food and other equipment items, deposits cash
ential functions, this position may be required to
low ng supportive functions, with the percentage of time
determined by the supervisor based upon the
ny.
ombinat

Perform general
Keep work area clean and organized.
Complete other duties as assigned by supervisor such as assisting security with
disorderly guests.
Must adhere to all State, Federal and Corporate liquor regulations pertaining
serving alcoholic beverages to min
being followed.
Page 55

Specific Job Knowledge, Skill and Ability

The individual must possess the following knowledge, skills and abilities and be able
to explain and demonstrate that he or she can perform the essential functions of the
job, with or without reasonable accommodation.
Must have basic knowledge of food and beverage preparation and service of various
alcoholic beverages.
Basic mathematical skills necessary to operate a cash register make change, total
guest checks, count total bank, prepare cash drops, total all other charges, and
understand portion sizes.
Basic English language writing skills necessary for completion of requisitions,
balance sheets and vouchers.
Sufficient manual dexterity in hands in order to use a knife to make garnish, pick up
glassware and bottles, scoop ice, mix drinks, and reach overhead to retrieve stock.
Ability to read, speak and understand the English language in order to communicate
with guests and take orders.
Ability to remember, recite and promote the variety of menu items.
Ability to operate a keyboard and point of sale procedures to pre-check an order and
close out a check.
Ability to work stand and work in confined spaces for long periods of time.

Job Guidelines (Scheduling)

The schedule is done on Thursday
Any requests have to be submitted on or before the Thursday of that week.
Requests will be accommodated whenever possible.
The schedule is done on a rotation basis.
It is the bartenders responsibility to call the manager for the schedule each week.
Once the schedule is completed, it is the bartenders responsibility to find an
appropriate substitute (an individual that is regularly working as a banquet bartender
at The Drake Hotel).
If a bartender cancels a shift three times or more in a rolling 90-day period,
disciplinary action will be taken.
Bartenders must sign and punch in and out every day.
Bartenders must report to work on time, in uniform, see grooming policy of the
Hotel) and ready to work at the scheduled shift time.
Vacations need to be scheduled and the form approved in advance by the manager.


Page 56

-menu.
saved in the banquet bar to be used again for storage at the end

ar porter on duty has to be advised.
menu.
ould not be visible to the customer.

The a

t be left unattended at any times.
ptain,
of the room, has to be advised.
the passing will stay until the end of the function and will
be responsible for writing down the items that come from the banquet bar to the
decide otherwise
d to the function room should


uet
e pocket.
g
r drinking is not acceptable at
Cell phone use is not allowed while on duty, except during breaks in break areas.
Jiggers must be used at all time except the manager decides otherwise.
All Beer cap are to be kept, in a provided container



Setting up the bar

The requisitions have to be compared to the menu and checked for discrepancies.
If there are any; the manager on duty has to be informed or the Captain of the room
The requisitions must be stapled behind the BEO
No bottles should be put into the ice upside down.
All boxes have to be
of the night.
The cleanliness of the bar has to be checked.
If the bar is not clean the b
The bar should be stocked with glasses and other items according to the BEO
Cases, buckets of wine, etc. sh
The stocked bar should never be left unattended in the function room.
Every bar has to be ready and manned 15 minutes before the function begins, or
earlier when requested.
B r During the Function
The bars should no
If the work area has to be left for some reason the manager or the banquet ca
The bartender who does
function room; except the manager
During the function the Bartenders are reporting to the captain
The instructions given by the banquet captain assigne
be followed.
Concerning any questions that arise during an event the banquet captain has to be
consulted.
The bar needs to be kept neat and clean and no boxes should be visible to the
customers, at any time
The assigned area should not be left unless the manager on duty or the banq
captain states otherwise.
Tip jars are not allowed. The cash should be put into th
Proper appearance must be maintained at all times behind the banquet bar: leanin
or sitting on the table behind the bar, reading, eating o
any time.
Page 57
e
aken down to the service bar
ingredients for the drinks and mixers
enu, requisition and bill) have to be stapled together.
Open bottles have to be put to the assigned area of the banquet bar.
put into the corresponding brand cases.
No alcohol can be left outside the beer cooler.
ed in the locker.


Closing the bar

The closing time will be advised on the BEO menu, but it is the responsibility of th
bartender to always check with the banquet captain, of the room, before closing a
bar.
The bartender has to take care that the following is t
o beverage items
o other
o boxes under the back bar
o all trucks, left on the floors
The bartender is responsible for any equipment he is provided with, including
cleaning and maintenance.
At the end of the function the bill needs to be done, by the manager
All beverage need to be counted, with the Manager in charge,
All paper work (BEO m
Beer and wine have to be
The uniform has to be returned to the laundry or plac
Page 58
BANQUET BAR
Job Description

Ess t

25% ieves orders from storeroom. Visually checks stock received against written
to
the bar, re-checks items with bartender for completeness.
25% Cu ruits, mixes and pours juices in
sufficient amounts according to projected business. Stores back-up supplies
needing refrigeration in prescribed containers for later use.
15% e., stir
tc., for both the immediate bar and extended service area.
ments on heavy
15% reas to
5% hes ice containers
5% r returns and


Supportive Functions

In addition to performance of the essential functions, this position may be required to
perform a combination of the following supportive functions, with the percentage of time
performing each function to be solely determined by the supervisor based upon the
particular requirements of the company.
Attend mandatory meetings.
Perform general cleaning tasks to adhere to health and safety standards.
Keep work area clean and organized.
Complete other duties as assigned by supervisor such as cleaning guest spills.
Must adhere to all State, Federal and Corporate liquor regulations pertaining to serving
alcoholic beverages to minors and intoxicated guests to insure all laws are being followed.


en ial Functions
Retr
requisition with storeroom personnel, to ensure order is accurate. Upon delivery
ts, slices and peels perishable garnishes and f
Checks and assists bartender in maintaining adequate amounts of supplies, i.
sticks, napkins, matches, e
Transports taps, replaces and performs routine maintenance require
beer kegs.
Maintains cleanliness of bar area, beer lockers, and refrigeration and storage a
comply with health code standards.
Scoops ice from ice bins, transports to service areas and replenis
for usage.
Boxes and saves empty liquor bottles as they accumulate for late
requisitions.
Page 59


Specific Job Knowledge, Skill and Ability
ssess the following knowledge, skills and abilities and be able to
xplain and demonstrate that he or she can perform the essential functions of the job, with
or without s accommod

Must be knowledgeable in pre
Basic mathematical skills nece
understand portion sizes.
Suf e ual dexterit f
bottles, scoop ice, tap kegs an
Basic knowledge of the Englis
inquiries from customers and
Abi prehend wr n
application of products and p
Ability to work in confined sp
Ability to grasp, bend, lift and
cart/truck weighing a maximu
Abi orm duties h


The individual must po
e
rea onable ation.
paration and service of alcoholic beverages.
ssary to ensure proper delivery amounts and
fici nt man y o hands in order to use a knife, pick up glassware and
d extend arms overhead to stock items.
h language sufficient for the employee to understand
communicate simple instructions.
lity to com itte product labelling instructions to enable the safe
rocesses within the hotel.
aces.
/or carry, or otherwise, move or push goods on a hand
m of 300 lbs., at a continuous schedule.
lity to perf wit in temperature ranges, from normal to refrigerated.


Page 60


ob Performance
bars for the day according to the BEOs.
Set up the back bar table, swirl silver or copper table
n the
ment or back of the house in position (Old bars need

Bar r
e beverage
Cleaning up After the Event
Glasses to be put back into racks.
Pushing the rack of glasses properly sorted to the back of the house to be picked up
by Stewarding.
Cleanliness of the spandex to be checked clean spandex stays on the tables which
are taken back to the housemens office, dirty spandex are taken to the assigned area
All ice is to be taken out and bars cleaned and taken down to the basement.
In case there is skirting or a drake logo cover on the bar it has to be checked for
cleanliness. Dirty covers go to the laundry and clean to the cage in the back of the
Drake room.


Procedures for J

Preparations Work
Check with the manager for BEOs with attached requisitions.
Setting up the correct amount of
Get clean glasses according to the BEO from Stewarding and set them up o
back bar
Get the bars from the base
skirting or the Drake logo cover, bar porter to check with the manager on duty
which one will be used).
If the BEO includes passing stainless steel trays with drake logo underliner and
glasses need to be set up.
Bar to be iced up one hour before start of the event
se vice During Events
Constantly checking with the bartender for any needs of beverage, glasses and ice.
If the banquet bar is not manned the bar porter has to sure to add all th
taken out on the requisition sheet.

Page 61




T












BANQUE
SET UP
SECTION V






Page 62










Staffing and Man

Each Hotel has particular ban t-ups. However, in most
hotels, banquet set-ups are co
Banquet Houseperson
Banquet Supervisors (o

ch property must determine its own staffing need and structured based on the following
nsiderations:
Volume of business and number of banquet rooms (Square footage of meeting
space)
Particular Employment Conditions (Collective Bargaining Agreements, local laws)
Distance between storage areas and meeting areas
t up Standards: Without compromising safety, time two housemen to do particular set-ups
different banquet locations of your property. (indoors, outdoors) With this information,
u can establish set-up standards for your property.



Ballroom A Hilton Meetings 1 Outdoor garden
Classroom 50 pers 45 minutes 55 minutes N/A
ning Guide
quet positions assigned to banquet se
nducted by
s (full time or part-timers)
r captains)
Ea
co

Se
at
yo
Banquet Style 50 pers 30 minutes 45 minutes 60 minutes
U-Shape 50 pers 45 minutes 55 minutes N/A




C

ommunication and Planning
end some time planning your weekly banquet Schedule. Make sure your property conducts
least Weekly Banquet meetings (BEO Meetings) with the Banquet set-up and service staff,
tering sales staff, Kitchen staff, Stewarding Staff and A/V support staff to plan for
coming events. Use these meetings to clear up any confusion in the BEOs and plan
cordingly.
O meetings
Sp
at
Ca
up
ac

BE
Events will be discussed in the sequence they are presented in the daily schedule sheet. Keep
in mind that some events do not appear on the Banquet calendar but they do require
banquet involvement and must be discussed and manually added to the daily schedule for
formation purposes. The Banquet Director or Manager will conduct the BEO meeting.
a BEO discussion, what is clearly stated in the BEO sheet is not a priority. The banquet
ts that may arise by all those that will receive the
usual or subject to interpretation must be made clear to
ent.

ns when discussing an event in the BEO meeting:
Are the Billing methods clear and defined: Do we need a CC or M.A. number? If
g instructions clear if there is more than one account?

ter? It is important to highlight if it is buffet or plated if it is not clear from

re not clear (What is a Tropical
berry for example?
n of the main features of the set-up.
ibitors go and facing
e is the seating area? Do your diagram in relation to room features such
ected a specific color scheme for
requi p
mes clea hat are th starting times e
the clie hen does th or decorat
ent awa charge pol
tial book conflicts? D tight turn for xt
now whe rs or exhibitors come to pick up their stuff). Is
there a loud event next door to a quiet meeting?
in

In
managers job is to clear out any doub
formation later. Any issue that is un in
those that read the BEO later. Do not assume they have the same understanding and
expertise that you have. After the BEO meeting, make sure you include in the copies to be
mad al e l diagrams, schedules, memos, pertaining to the ev
Keep in mind the following questio
not stated, obtain it and write it in before distributing. Are there any deposits? Are
the billin
Are the F&B instructions clear and do they make sense to anyone who may read
them la
the menu. If there is food and no beverage. ask why? (if it is a Typo or an error, we
still have time to correct it) Define any terms that a
Are the set-up instructions clear? If no diagram is provided by the client or
coordinator; get in the habit of drawing a short and concise diagram on a corner of
the BEO (before making copies) of the locatio
Where is the stage? Where is the dance floor? Where do the exh
where? Wher
as doors, columns, etc. Ask always if the client sel
our linen or chairs. What size tables..60 or 66if there is no choice you select the
e re menu and er table. size based on th
Are the time fra
ments of the
rly defined? W
# of people
e closing and for th
event? When do
arrives? Is the cli
nts arrive? W
re of our OT
e set-up, AV
icy?
ors crew
Note any poten
day (we must k
ing or set-up
n the decorato
o we have a the ne

Page 63
Page 64
r in our weather call policy and that we cover all
e bases. Is not always 100% the clients decision on a rain call. We want to get them
m a
re lighting programmed for events after sundown?
Are there any electrical requirements and is A/V or engineering aware of them?
er depts. that may be affected been notified? ( Beach and Pool, HK, other
gardless of the number of bartenders you will have long lines at the bar. Suggest a welcome
O
e
ritten info. in the BEO as
u can.


In outdoor events make sure we are clea
th
involved; but we are the experts and must make the decision to insure a successful event.
With clients make sure we highlight the difficulties that we may encounter if a timely
decision is not made. (Negotiate with clients in order to ease up an impasse.give the
better room or comp. a welcome rum-punch.)
Is the
Have oth
outlets were the flow of people may interfere)
Notice any potential service conflicts and find alternatives.

For example, a welcome open bar at any event over 200pers is not a good alternative since
re
drink butler style as an enhancement of service but also as an operational improvement on
service.

Obviously, these issues and questions are not applicable to all events discussed in a BE
meeting. Some set-ups are very clear and repetitive and dont need further elaboration on th
BEO. But when in doubt; always opt for providing as much w
yo




Page 65

Post as: what
is the event
name.
On site
contact
Good
Evenimg
MR
Heingartner
Date, location
Time, style and
uara e g
Ver i or
info y m
check
as you om
nte ..
mp tant
ou ust
as soon
c e in.
Beverage
for the
event
(previously
agreed)
Food Menu
Use it to plan
service
equipment
Tab
Alw
check first
and notify
discrepancies
le set up;
ays
Extra
instructions
or charges
Extra
instructions
or charges

Billing
Instructions
(CC, Cash
Only, Master,
Citi ledger,
House)


TEACH YOUR SET UP TEAM HOW TO READ AND
UNDERSTAND BEOS AND DIAGRAMS
(Delphi Diagrams, Meeting Matrix, Room Viewer)
Page 66

P tion meetings
Often, we must set-up meetings with Event planners in order to assure them of our hotels
commitment to their event.

STANDARD OPERATING PROCEDURE FOR
PRE CONVENTION MEETINGS
ist
re Conven

Attendees L
s the list of managers that must always attend the pre-convention meeting. We
ach department should be represented. Therefore, should the Department
d the meeting, a representative must be sent at his / her place.
General Manager
of Operations
anager in charge of the group
nvention Services Manager
tor of Catering and Convention Services
Front Office Manager
Executive Chef or FB Director
M.O.D. or Lobby Ambassador
nquets Manager
nting)
Telecommunications Manager
Director of Housekeeping Operations
ector of Engineering
Audio Visual Manager

When e following managers will also be asked to attend the meeting:
and Tennis Manager
g Manager
Concessionaires (Tour Desk, Olas Spa)

Agenda
Following i
believe that e
Head not be able to atten
Director
Sales M
Co
Direc
Ba
Convention & Group Auditor (Accou


Dir
Director of Security
necessary, th
Swimming
Purchasin


A convention / group resume is to be e- mailed by the Convention Services Manager prior
to the convention meeting. A resume should be done for all size groups, even if a pre-
convention meeting is not necessary. All departments should be copied on the resume and
the information shared with all team members. Department Heads must read the resume
thoroughly prior to attending the meeting and bring a copy with them.

Pre-convention meetings are mandatory and all of the Department Heads listed above are
required to attend. Should a manager not be able to be present at the meeting, a
ust be sent. All managers must be on time (if possible 5
order to avoid disturbance while the meeting
is already running. A managers absence is a hindrance to the overall success of the meeting
and the im

representative of the department m
minutes prior the beginning of the meeting), in
age portrayed to the client is of low quality.
Page 67
epare name cards for all the managers listed above,
g will be conference style. A BEO will be issued with the
ber of continental
breakfast for AM meeting dwiches for PM
eetings).
s /
her . p resume, the Banquets, Convention Services and
Audiovisual managers will bring the banquet event orders for review with the organizer.

Pre n

The Banquets Department will pr
including their correct titles, and place them on the conference table according to the
attached plan. The room must be set and ready half an hour prior to the starting time. The
ormal set-up for the meetin n
correct num attendees and what refreshments to be served (Usually a
s ini-san or an upgraded PM coffee break-with m
m

Every Department Head will sit at his / her place until the client arrives. The client will be
given the option of either come straightaway to the meeting room or be waited by the
Convention Services Manager at a certain area of the hotel. All Department Heads must
stan d sit only after the client (s) has seated hi d up as soon as the client enters the room an
self In additional to the grou
Co Agenda
en seated, the Convention Services Manager welcomes the Once everybody has be
organizer (s) to the hotel and briefly explains how the pre-convention meeting will
s / her assistant (s) if any and the program
n, the General Manager (or Director of
s absence) welcomes the client (s) to the
tment Head seated besides the General Manager, we will go
oduce herself / himself and the department
ertaining
d
e.
e the Convention Services Manager. At this
esented with a banquet folder, which will
clude copies of the event orders and rooming list. The Convention Services
.
sent the client with
the recognition pin and the Caribe Hilton gavel. These items will identify the

meeting.
run.
s herself / himself, hi The client introduce
itself.
s introductio Once the client finishes her / hi
Operations in case of General Manager
importance of the hotels full support in making the property and stresses the
program a success.
Starting with the Depar
around the table so that everyone can intr
they are responsible for. Each Manager will also point out specific issues p
ed by the department itself and clarify an to the group, which will be handl
e client may hav questions / doubts th
The last person introducing herself will b
point, the organizer and assistant will be pr
in
Manager will then reinforce the importance of the meeting guarantee program, by
reassuring the client that the program will be a total success and that each
department will play a significant role in the overall accomplishment of the program
The Convention Services Manager will end by passing the word to the General
Manager (or Director of Operations in his absence), that will pre
organizer to all the hotel team members as the decision-making person of the group
in-house. This will indicate the end of the first part of the pre-convention
The Department Heads will then leave the meeting room, leaving the Convention
Services, Banquets and AV Managers with the group organizer to go over the event
orders, day by day. If additional managers are requested to stay, the CSM will let
them know in advance.

Page 68

Department Heads Introduction
All managers are required to introduce themselves and their department and
welcome the client to the property.
Review how the department is preparing for the groups special needs.
(Please make sure you have read the resume)
If the group does not require any special needs from a specific department, just give
a br

ief introduction about your departments role

Individual Introductions
General Manager (or Director of Operations in his absence): welcome the client a
thank for the business
Director of Operations: welcome the client and give brief description of hotel outlets
Sales Manager: welcome the client and mention opportunity of welcoming group
nd
again in the future. Point out special considerations offered to the group, i.e.
rink, upgrades, etc.
ees special needs (i.e. handicap rooms, late checkouts, etc.). Give brief
.: welcome the client and describe hotel facilities such as tour desk, business
and
s.
r with the in-house cell phone and extensions mini directory,

g and
.


the

Convention & Group Auditor: welcome the guest and clarify the billing instructions
(if any) for the master account. Arrange a daily or weekly billing review with the
client. Make sure the billing address on file is correct.
welcome d
Front Office Manager: welcome the client. Explain about check-in and checkout
procedures, pre-registered attendees if any, room changes requests, VIPs list,
attend
description of the Concierge and Bell Desk services.
M.O.D
center, boxes handling, taxi service and transportation.
Telecommunications Manager: welcome the client and explain the wake up calls
express service procedures, telephone and Internet rates, telephone lines set-up
Present the organize
explaining how the system works.
Director of Catering and Convention Services: Welcome the client and make himself
available to support the guest in any area in order to speed up a response. Explain
the Hotline internal communication system available for the MODs, Caterin
Convention, and the banquet service team
Director of Housekeeping: welcome the client and clarify the maid and turndown
services and dry cleaning procedures. Ask if there are any special requests for the
groups VIPs (extra blanket, feather pillow, baby crib, etc.)
Executive Chef: welcome the client and ask if there are attendees with special dietary
needs, unless already specified in the group resume / event orders
Banquets Manager: welcome the client and mention that the event orders will be
discussed in detail with the Convention Services Manager during the 2nd part of
pre-convention meeting,
Director of Security: welcome the client and explain the different security measures
in place in the hotel. If security service has been requested already by the organizer,
go over the details of such request.
Director of Engineering: welcome the client and offer assistance with hanging
banners, meeting room temperature, etc. Mention that the department can be
contacted at any time during the day and night should there be any malfunctions
with the room.
Page 69
Swimming and Tennis Manager (when necessary): welcome the client and give brief
ivities and offer the possibility to organizer customized
y): welcome the guest and offer assistance in
e guest and describe the different

hese basic guidelines on how to conduct a positive and informative pre-convention
partment Head address the specific issues pertaining to the group
and a
will help in assuring the client that

Red e
description of the daily act
events for the group (i.e. beach Olympics, tennis tournaments, etc.).
Purchasing Manager (when necessar
receiving and sending large packages.
Concessionaires (when necessary): welcome th
services provided (i.e. The Spa)
T
meeting will help each De
m ke the organizer feel welcome and in good hands. The cooperation from everyone
his / her event will be a success.
uc d version of the Pre-con meeting
a rule, a pre-con meeting should be organized and offered to all convention groups tha
one more than one meeting space and lasting more than one event day. Anoth
As t
involve er
consideration for offering a full-scale pre-con me
they d
groups d by:

keeping and Bell Desk services.

ss already specified in the group resume
ns
lling review with the

The
includin
attached set and ready half an hour prior to the starting time. The
nor l
correct
breakfa M coffee break-with mini-sandwiches for PM
mee g
eting is the sensitivity of the account. (Are
a emanding client or they had challenges in the past?) An alternative for smaller
(or if the client so chooses) is a reduced version of the pre-con meeting attende
Sales Manager: welcome the client and mention opportunity of welcoming group
again in the future. Point out special considerations offered to the group, i.e.
welcome drink, upgrades, etc.
Front Office Manager: welcome the client. Explain about check-in and checkout
procedures, pre-registered attendees if any, room changes requests, VIPs list,
attendees special needs (i.e. handicap rooms, late checkouts, etc.). Give brief
description of the Concierge, House
Banquets Manager: welcome the client and mention that the event orders will be
discussed in detail with the Convention Services Manager during the 2nd part of the
pre-convention meeting, On behalf of the chef, welcome the client and ask if there
are attendees with special dietary needs, unle
/ event orders.
Convention & Group Auditor: welcome the guest and clarify the billing instructio
(if any) for the master account. Arrange a daily or weekly bi
client. Make sure the billing address on file is correct.
Banquets Department will prepare name cards for all the managers listed above,
g their correct titles, and place them on the conference table according to the
plan. The room must be
ma set-up for the meeting will be conference style. A BEO will be issued with the
number of attendees and what refreshments to be served (Usually a continental
st for AM meetings or an upgraded P
tin s).
Page 70


Banqu
hrs

Staffing schedules must be filled based on the weeks banquet set-up load as per
enses.
he week; plan also for all your Equipment Needs.

Thi o r
set-up l

Bas o
accordi


H
B
et Schedules
Staffing schedules must be posted in pre-designated areas of the Hotel at least 72
ahead of Schedule.
Staffing schedules must be made taking into considerations all applicable laws and
regulations of the hotel.
BEOs for that week. It is advisable (if your hotels regulations allow it), to cover
your daily base operation with full time set-up staff; using part-timers to cover the
overload areas of your banquet workweek. If you plan properly, you can reduce
strains with your guests and reduce unnecessary overtime exp

Besides planning your staffing needs for t

Do I have enough risers?
Are my transport carts enough for the big turn-around in Ballroom A next Monday?
What equipment can I set for an early set-up that can be utilized in the same room
for a later set-up?

nk f Misen Place: Pre-position as much equipment you need ahead of time near you
ocations. Time is money and customer satisfaction.
ed n your Hotels yearly banquet needs; plan your Departmental Vacation Schedule
ngly. (see sample table)
ilton Hotel 2007
anquet Housemen vacation schedule plan
S ection
Name
Jan Feb March
Houseman 1 x x x
Houseman 2
x x x
Houseman 3
x x x
Houseman 4

Houseman 5
x x x
Houseman 6

Banquet Department General Operating Policies for Banquet
Housepersons
All n
and Regulations. Basic rules to observe are:





Insubordination and other disciplinary rules
Presence in unauthorized areas of the hotel
property

In a it
on will report for duty at their scheduled times, in full uniform
ready for work, to the banquet set-up office. Do not wonder around the property!
neral hotel info.
unication equipment (cellphones/pagers or radios must be
signed out and in when returned)
5. Plan for equipment procurement for the days events (linen, glassware, set-up
ain a heir ss ne w rk ar s nl s r -assign b an
fulfill a
rs of your whereabouts at all ti
om break, meal break, to go get equipment, tc
Work and Team assignments will be d te in ba d n:
rgency (wh is p ority?)
nt work areas (teams should work a sequence of jobs in areas that
equire unn ces ry v t e i et e
jobs requir the os -h urs c p ete (job hat
ipment mo em t m st be erfo m b te m )

t duplicate bs n pe so mu be ss n to p cure ll a rials
work team D de b s th ob n e mp ed e e en ly.
2. Comuncate instructions clearly and sp
3. Use common sense. If something does not make sense, report it
immediately.
4. Do not use damaged or defective materials during set-ups. (set-them aside
and discard or report them to management)
Be detailed oriented, on every room set-up:
1. All set ups must be consistent is symmetry.
2. Align rows of glasses, pads, pens, mint jars, and drill trays in all tables

Ba quet Houseperson will conduct themselves following the hotels Manual of Rules
Punctuality/Proper clocking of work hours
Attendance/Absenteism
Uniform/Nametags and general grooming standards
Authorized entrance and exits
Work abandonment/ Work efficiency/ Work stoppage
Safety
Courtesy towards guest and fellow team members.
Use of unauthorized cellphones/pagers and distractions from work duties
Protecting hotel and guest
dd ion; the following policies of the Banquet department will be followed at all times:
Banquet Housepers
Banquet supervisor will conduct a brief pre-shift meeting to discuss:
1. Groups and events in-house that day and ge
2. Divide work teams with assigned work areas /establish break times
3. Distribute set-up instructions and diagrams
4. Distribute comm
equipment, transport carts, clearing supplies and equipment, etc)
Housepersons will rem t t a ig d o ea u es e ed y
authorized manager or to guests request.
Please inform your colleagues and superviso
(Bathro
mes.
e .)
e rm ed se o
1. Job u

at ri
2. Adjace
dont r e sa tra el im n b we n)
3. What e m t man o to om l ? s t involve lots
of equ v en u p r y a s
All jobs will be performed in an efficient manner:
1. Do no jo . O e r n st a ig ed ro a m te
for the . ivi la or so e j
eak in correct and exact terms.
ca b co let xp di t
Page 71
Page 72
ingle line
n possible.
n cleanliness
wiped clean. (Wear protection
face and cleaning job)
o not try to mask odors
ep cleaning)

ng rooms. Set them aside while
dept.
next assignment.
quipment moving, etc) must be properly
Bes
scre c
and l
ebris
el.
3. Align rows of chairs and tables in all set-ups so they all fall in a s
whe
4. All room set-ups must be consistent i
5. Periodically all areas must be deep cleaned by a professional cleaning crew.
6. All table surfaces and materials, glassware and chairs must be wiped and/or
dusted.
vacuumed and/or mopped free of stains 7. All floors must be
8. All mirrors, windows and door knobs must be
chemicals for each sur and use the appropriate
9. Empty all trash bins and check for fowl odors. (D
with fragrance chemicals as a replacement for de
Do not throw away any guest materials left in meeti
you work the room and report them to your supervisor and to the security
onclusion of your assigned job so it can Call your supervisor 20 minutes before the c
to your be properly inspected before moving
All transport carts (utility, clean-up, e
cleaned, re-stock, and secured before the conclusion of your work shift.
Make sure your work carts and storage areas have an ample supply of:
1. logoed pads and pens for meeting set-ups
2. Water goblets, pitchers drip trays, and coasters for set-ups
3. Appropriate color and type of linen for set-ups.
4. Velcro clips for meeting skirts
5. Trash bags, cleaning supplies
6. Mints and mint jars
ides being familiar with all lighting controls and drop-down
en ontrols in your meeting rooms; be aware of the amperage
vo tage capacities of your meeting rooms.
Make sure room clock is set at the right time, and that all coverts are empty of d
and trash
Make sure door signage is correct and room temperature set at a comfortable lev

Banquet

Types of T
Department Equipments
ables (make a table of your table inventory)

Rounds (3 4







Square
Rec n
Hilton




18 30


Table tops it over most of our 30 x 72 tables that fit
specific dc

Other t

Ha n



















0, 2,48, 54, 60 & 66 in diameter)
Page 73

(Most common square dimensions are 30 x 30)
ta gular (18 x 72 or 30 x 72)
Meetings - conference tables (36 x 72)
6 6
We have laminated table tops that f
or themes.
able shapes are:
lf a d quarter round Crescents (in various diameters)
Diameter is the line going from one
side to the other passing the center
Linen ( ple table)

Type Par $ Order
Set up a table of your linen types - see sam

Size Shape color Used for Storage
Page 74
Actual
order
Cost/
ship
Meeting c ting
Room Cabinets

1000 550 450 $82

$36,900
loth 132x 84 Rect Green Classrooms Mee
Banquet 120D Round White Meal Events Linen Storage

Banquet 120D Round Black Meal Events Linen Storage


Chairs nquet Set-up t inventory - see sample table)


Type Designated storage area

or Ba f s (Set up charts of your equipmen

Ma ventory Used for terial color In
Red/gold qts Las Olas Room/ Expo Center trim Fabric Red/Gold 1100 Mtngs/Bn
Blue/grey trim Fabric Blue 1180 Meal Events Ballrooms only
Outdoor Plastic white 600 Outdoor events Ballroom Storage


quipment Charts (China, Glassware, service equipment, etc) Other E

$70,871

$90,000
Total Chinaware Supplier In stock
with
parstock Purchase Unit price Shipping Purchase
Needed
Budget
Gold rim 37 1000 8 3


Show plate 12" Fortesa 1 6 $14.50 $2.18 $14,390.53
Fortessa inner plat
Fortesa 500 500 $2,300.00

D e
12" $4.00 $0.60
Fortessa B& plate
5.25 Fortesa 5081 8000 2919 $2.75 $0.41 $9,231.34
B
"


Note: Insert digital pictures, product i charts. nfo, par-stock values into your




OT ER BANQUET EQUIPMENTS AND TERMS (insert pictures)
Head Table - Dignitaries table, usually elevat ituate th o om
ca that s
command of the room.
tor T r C m s 30 ) to p ce pro ctor for
pres s, y
Material table - Skirted table ( 6 x 30) at the beginning, back or outside of the room
for guest materials. Always set small trash bin next to each.
coffee break service.
Located usually in prominent places that do k people f
co d deco
Buffet Tables - Themed linear or station table set-u
du est eve hey can in size a pendin s and
eve or. Ma to pla ll when s ince
dependent on what you set (kitchen, stewarding, decorators, etc)
Water Stations - Electric coolers or water dispensers for theater style set-ups. Usually
h bin. All water
dispensers must be covered with logo.
Podiums/ Lecterns - Specially designed adjustable furniture designed to hold
documents in a comfortable reading position for event speakers. Unusually placed in
an elevated prominent position in the front of the room; it has a built in microphone
holder and graduated reading light.
Staging and Risers - Portable stage elements 4 x 8 that can be set a various heights
p step d saf iling
rtable or pre-installed paper and chart
ers eting oms. hav y-era ing b (mu pli
with dry-erase markers and eraser).
wd control dividers - Retractable tape dividers to control crowd access and floor.
Dance Floors Elements - Wood-color, plastic 1x1 interlocking dance floor units.
Chair trucks and Table caddies - Special transport equipment for banquet chairs and
Portable Folding two-level tables - Used for buffet displays or as bars.
High chairs and Booster chairs - Stackable chairs for children
Cambro - Insulated Beverage servers and Ice caddies with scoops

H

ed and s d at e front f the o r .
Must be reful it doe not block view of AV presentations, but it still has
Projec able o art - S all round or quare table ( la je
visual entation usuall 12-16 from screen.

Registration Tables - Skirted tables, normally located at the outside main entrance to
control flow of guest. Always set small trash bin next to each.
Coffee Break.tables - Rectangular, square or round stations for
not bloc low. (Always themed
lored an rated)
ps to serve food and beverage
nd shape de ring gu nts. T vary g on food item
nt dec ke sure n we etting buffets s others will be
set in the back of the rooms, with disposable cups and a tras
(1or 2) depending on clients needs. M
corres
ust always be skirted and set with
s. onding s an ety ra
Flipcharts/Writing Boards/Corkboards - Po
hold for me ro Some e eas se writ oards st be sup ed
Cro
Easels - Aluminum sign and poster holders
tables
Page 75
Page 76

Other equipments used in banquets you must be familiar with:
Acrylic sign holders (letter size, portrait or landscape), for table signage (name cards,

(chafing dishes, carving boards, pop-corn machines, etc)




Audiov
food items, etc)
Table numbers and number stands
Food service equipment
Beverage Bowls and Bins
Different Types of Glassware and china
Decorative and themed props for buffets
Candelabra and gas table lamps
Red carpets and other floor covering mats
Poster boards and pipe and drape convention booth set-ups.
isual equipment
anquet department you In the b must become familiar with all types of A/V equipments and
its u s
switch,






more)

se . It is important that you learn the basics of troubleshooting basic functions (power
rest mode switch, how to change bulb, etc) in case a guest needs your assistance.
Laser pointer
Portable (front and rear) projection screens
Microphones (cordless, Lavalier, wired)
2000 lumen LCD projector (connector cables)
Overhead Projector
Sound systems (mixing board, cabling and speakers)
Video monitor (27-32) with DVD/VHS player
Cassette players
Slide projectors (not as common any
Laptops and PC-units
Remote controls

Page 77
BASIC ROOM SET UP STYLES
Clas ro


















Conference








s om
Table must be
skirted 12 inside
under edge or legs
covered
A practical way to set-up the
two rows is
s measure.
Front row must always be
distance between
to use a 6 table a
skirted.
18
18
24 chair
12 walkway


Page 78

Theater












U-Shape











You must have at lest
18 between rows.
Walkways must be at
least 5 Wide. Do not
make rows over 15
cha
Headtable
irs without breaking
the space with a
walkway isle. (people
must be able to go in
and out without
disturbing too many
other guests)
Must be skirted or
covered to the floor
Page 79
Hollow square

Banquet-meeting





























All chairs facing the
front of the room
Screen
Skirted or covered to
the floor
Proyection table
Page 80
eater (Side rows are angled in order to facilitate view)














Chevron Style th



Chairs angled;
Section still
maintains square
block of chairs and
straight walkways
Headtable
Cabaret (Set up used mostly for shows to maximize seating capacity)
Page 81






.













Chairs face the
stage
BASIC TABLE TOP SET-UPS

All Meeting set-ups must be set with, at the minimum:
Candy or mint jars (1-3 guest)
Logo pad and pen
Glassware(6-8oz) on a logo coaster

lease no the 2007 Brand Stan Manual hav fic details on wh
e minimum standards for Hilton Meetings and the Business Service Experience for
ilto st. P re the al when settin






IP Meeting Set-ups
Glass or Stainless steel water pitcher on a drip tray (1-2 guest)
P
th
at are
all
te that Hilton dards e speci
H n gue lease fer to manu g your individual set-up standards.





Page 82


V
Some rooms enhance the meeting expe oviding:
rs
Polished wood top tables

Fridge or minibar (up sell or complimentary)

ties provided in these rooms

Table skirting
rience by pr
Leather Chai

Built-in Credenzas
Office stationery
Safe
Deluxe table pads
Make sure all the ameni are clean,
Stocked and in good working order.


Regardless if you use Velcro skirting or spandex, all buffet tables with unfinished bottoms
must be covered.
Set clips so that the skirt is tight around the table and does not touch the floor
Gaps must not face the guest. All linens must be clean, pressed and without strong
odors.

Page 83
et away from entrances since they will block the
flow of guest to the room
ne double line buffet for every 100-
od stations by the amount of service equipment it will carry,
the room carpet.
(Plastic dance floor elements are a good alternative). Make sure trashcans are set and
et-
hairs
set facing each other. Odd number chair tables will have each chair face the gap








atch with the overall room decor and/or theme of the
d BEO instructions.






n
avoid excessive long lines and collusion between cashiers and bartenders.
utlets to
avoid long extension cords. Make sure a y secured
(taped or covered with bridges) to avoid
Keep storage rooms clean and organized. Stac
type chairs together.
e used for a long time must be covered (discarded linen) to
irt from damaging them.
Buffet stations and bars must be s
Always set one bar for every 75-100 guest and o
150 guest.
Judge the size of fo
silverware and plates.
Always set up protective mats under bar work areas to protect
covered.
Make sure to have 2between banquet table chairs when setting up banquet meal s
ups. When setting up banquet tables, even number of chairs tables must have c
between the opposing two chairs




Make sure color schemes m
ms an event. Follow diagra







When setting up cashier stations for cash bars, do not set them next to each other i
order to
Stations requiring electrical heating elements must be set next to electrical o
ll extension cords are properl
a guest or colleague tripping over them.
k same size tables together. Stack same
Chairs that will not b
avoid dust and other d
Page 84
s.
at will be covered with service equipment, etc, etc)
.
, etc.)


Identify sub-par linen (small holes, stains) and use it for non-guest contact job
(cover back bars, buffets th
Re-use any materials that have not been used and are still in excellent condition
(Pads, Pens
JO S

ctive equipment when using chemicals for cleaning jobs. Follow



Never bend at the back to pick heav
lift with the force of your legs.
a nagement.
Follow all health code regu
products. Remember that ice is a food item that is consumed b others.
Work in teams when moving heavy equipment. Watch always where you are going
before moving heavy equipment. Always let oth
working alone in a desolate area of the property.
B AFETY
Use prote
manufacturers recommendations and OSHA guidelines. Make sure you
have proper ventilation.
Use gloves and safety boots when moving heavy equipment. A back brace
can be used if available.
y objects. Always bend at the knees and
Report all defective equipments and d ngerous situations to ma
lations (serve safe) when dealing with food and beverage
y
ers know if you are going to be

CHECK LISTS
Always use check lists or open/close procedures when performing your duties. Design your
pro t e
facil e )

per ies own checklist for banquet supervisors. Create periodic site inspection tours of th
iti s and report areas in need of maintenance (light bulbs, painting, wallpaper repair, etc

BANQUET AREAS INSPECTION CHECLIST
Page 85
DATE____ _
The following cted every morning for cleanliness, organization and proper set-up. Equipment
no eing used for present or future events (2 days max) must be removed. Problems in these areas must be
addressed immediately after all guest services are taken care of. (INSPECT CREDENZAS, CABINETS,
KITCHEN AREAS, CLOSETS IN ALL ROOMS)
__ _________ SUPERVISOR_________________ TIME________________
areas must be inspe
t b
R m
nsert comments
oo or Area
Verify Status of cleanliness, repair and maintenance. Please i
and send to Banquet service manager.
Flamingo

F
(S
lamngo Foyer i
ofa Area Also)
L s Olas a
cluding Counter) (In
L
(S w
as Olas Terrace
tair ell, Jardin)
T
(Incl n
ropical
udi g Storeroom)
Salo
(Pantry. Store
n del Mar
room, bathroom)

Hilton Meetings rooms 3-10
Cl

osets/credenzas/pantry
Hilton meetings 1-2
E

xecutive bdr. / terrace
S
Parti
an Cristobal Ballroom
tion closets/ storage closet

San Cristobal Foyer
Tropical garden/pagoda

San Cristobal Pantry Area
Electrical Room/storage cabinet

San Geronimo Ballroom
Partition closets, foyers, Projection
booth, kitchen hallway, stage

Service Bar, Linen room,
Stairwells, kitchen area

Ballroom C terrace, ramp,
Atlantic garden,CLV Pool area

Auditorium
Storeroom, projection booth

San Geronimo Storeroom
(Hallway to engineering

Gazebo

Flamboyan-Ceiba
Electrical panels, storeroom

Pool Area: (Leftover equipment,
Area clean)

Expo & -Outside entrance
Storeroom,pantry,partition

Page 86


Du
OPENING/CLOSING PROCEDURE
Banquet Department

ty or task to be performed (More or less in Chronological Order)
Done by
(initials)
Comments
Verify log
information for the days operati
events. (at 830am ,Mon-Fri, attend th
book, CC mails, voice mail and waiter assignment book to ascertain all relevant
on. Procure a set of the daily BEOs to revise the daily

e daily stand up meeting at the executive office)
Do walk a ut the Ba n all lights and
A/Cs in ro d. Report all damages to engineering daily. Set-up all the days
signage and (revise their spelling and their content) Set up directional signage
when nec
round and fill o nquet Area Inspection Checklist. Tur
oms to be use
door cards
essary.
Verify st semen to refresh or set-up the days events or any other task
needed. Ver B set-ups are being set-up by F&B attendants. Coordinate with
Kitchen e days F&B events. (special details, guarantees, timing,
menus,et
affing. Assign hou
ify all F&
and Stewarding th
c)
In the m a daily general pre-shift meeting with staff (Coffee breaks &
breakfast serv ousemen) Alw discuss whats happening around the hotel besides
specifi ils of their events.

ornings, conduct
ers and h ays
c menu and service deta
R tan ards and have HBS sheet signed by staff. This sheet
is na r on a weekly basis with at least 30 signatures.
(H ers)
efresh specific Hilton Brand s
a
d
to be turned to Training m
ou it
ge
semen, Bartenders and Wa
Che set to e BEOs specs. Check also for decorations, signage,
freshn ment. Make sure server knows the name of the contact prior
to ar s are greeted. In all events the banquet supervisor will greet
the gu rival. Verify with client the BEOs details and let them know
w k back periodically. Leave your card. (waiter will have to
be pres inutes to event starting time to also greet guest)
ck that all coffee breaks are th
e ip
rival and make sure client
ss, set-up, timing, equ
est to the room upon ar
here they can call for help. Chec
ent in the room 15 m
Prior to clients arrival; Check event for environment(lighting, temp., cleanliness), room set-
up(A trash etc.), table set-up (equipment, cleanliness), food
s ation, location., clean and pressed linen, signs, utensils)
Chec ecified equirements.

V, podiums, extra tables, cans,
tations set-up(well decorated, orient
k details against BEOs sp r
Discuss with bartenders the BEOs
pourers(1 oz) are always
everage requirements, service schedule, shot glasses
and required, make sure liquor and storage areas are always
secur lways filled and verified by the supervisor prior to service. A
daily d of al beverage functions; it must be posted with the check
to ac with eck copy) Corkage copy in corkage book.
b
ed, an inventory sheet is a
i e n-out inventory is requir l
counting. (copy sent to file ch
V essa y requisitions (food, beverage, dry goods) to provide
th xt days beverage order must be pre-written and drop in
sto
erify par-stocks. Fill out any nec
e days se ments. Ne
r
rvice require
mailbox. rerooms
In vents conduct a pre-meal meeting to discuss: station
assig uirem nts, client or groups background, timing, order of
service, uniforms and grooming, VIPs.
all breakfast/lunch/dinner e
nments, menus, special req e
Prior to any o a final check up of bar and table set-ups. Do a final room
inspectio ffets, bars, place cards, kitchen, staff assignments,
event d
n.(place settings, bu
At greet the guest. Verify attendance and notify kitchen of
h
the beginning of the event,
eadcount.
During the e service and reassign servers if some stations remain empty.
Mon ffing nd set-up) and periodically monitor cashiering
pro
event; supervis
itor cashier stations (sta a
cedures.
Page 87

During service; visit guest and inquire how they are enjoying the meal. (ask specific
questions) Use guest names whenever possib signs from guest to
ascertai potential problems or needs.

le. Look for non verbal
n
At some point, take time out to verify housemen progress and give new assignments,
prepare headings for the bills, assign side jobs to closing waiters.
At 3pm one supervisor must attend the daily BEO meeting (Mon-Fri.) Make at least 8
copies of the next days revised BEOs for rest of the team.

Prepare bills; checking all charges on the BEO plus any additions (rent, AV, phone lines,
labor, decorations, etc). Add in corkage fee and tip if applicable. All beverage
consumption must be noted in a separate beverage consumption inventory sheet. (attach
it to original bill; keep copies in file and beverage log book) Present bill in a folder with
pen. Inquire as to

how the function went, thank the guest and offer your business card.
Make copies of the check and file accordingly(one for file box, one for group coordinator,
one to record guest comments, original goes to accounting) Gratuity diistribution sheet is
done after every event and file accordingly( one attached to original bill, one is posted on
the display cases, one is filed in file box)
When closing an event: Coordinate with chef and stewarding the return and/or disposal
of unused Food & Beverages.Verify final clearing and busing, verify that post function
work is assigned and completed. (secure decoratio

ns, linen, table equipment, signage, mis
place, etc) Make sure all coffee break ban

n quet equipment is returned and secured (Juice
dispensers, scoops, signs and sign holders, decorative props, etc) All remote food storage
areas are to be inspected, cleaned and secured. Coordinate clean up with Stewarding, HK,
and banquet housemen.
Prepare for next days events:
Staffing: One supervisor is assigned to do the servers assignment book and post schedule
on the tape answering machine.(no later than 7pm, please revise the recording)
Linen/equipment: verify linen and equipment needs for the next 3 days and check against
inventory and deliveries pending. (notify of any shortages)
Food/beverage/ other supplies: verify par stocks and order accordingly.

For all events; conduct a final walk through to inspect the rooms condition. At
closing walk through all rooms, public space and storage areas to check that:
All food items returned to the kitchen and all banquet supplies and equipment
returned, & secured in their corresponding storage areas.
Liquor & beverages removed and locked up.
All trash removed, next days functions set according to their BEOs specs.
Manage by walking; do not assume these tasks are done unless you inspect them
yourself.
Coordinate with outside cleaning co. the priorities for the day.
Conduct detail briefing with overnight banquet manager for overnight cleaning
and set-up assignments; prioritizing those that are for AM.