Essay_for_Nvq_Level_3_in_Hospitality

I open the branch at 8.30am; I turn all the lights on in the restaurant and bar, turn on the computer, check the float and the cash, fill in the bank book and close the week on the system. I check the email to see if there is any party booking if yes I replay to them so I can fine out what are there need, for example if they went a dinner or lunch set menu in the restaurant or just drink and canapé in the bar, the number of guest attending the party, what time they are coming, then send them the drink list and the food menu so I can have the food and wine pre-order as soon as possible to do my function sheet, one for the floor and one for the kitchen, tell the chef what it will have to order, do my ordering according to there need, check if I need furzier equipment and see how many staff I will need to work. With the email, I receive as well all the update from head office, the promotion we have to put in place; the change of the wine, menus, and supplier, everything happening in the company. After that I do the utility reading for the new week as well as my health and safety check to do it: I have to check the emergency lighting; check the pest monitoring; check the fire alarm, escape and appliances; check the date stamping in the fridge to see if the food as not expire; check fridge delivery temperatures and core temperatures, if one of the fridge start to get hire I will check the temperature of the food if the food still in the safety zone I will transfer the food in another fridge and call the approve reaper contractor so the problem can be fix as soon as possible; check food preparation areas to prevent any cross contamination; check the glass and dish washers; check the ice machine and the fridges; check the first aid box; check the cleaning records; at the end of the month I do the monthly health and hygiene audit and the thermometer calibration. All her health, hygiene, safety and security issues are constantly update and display on the staff notice board. As a company we get trainee and up-date regularly about health and safety at Work act and on COSHH. Every 6 month we do staff training on COSHH / HACCP and every year we all have an internal exam. For every new employer we do a starter’s form where the new employer will give all is information and bank detail to protect confidential information we put the information in to the computer and only head office the general manager and my self will have access to those information. After we do the staff induction training record, which include manual handling training, meat slicing training, food hygiene record, HACCP, C.O.S.H.H training record. If an accident occurs we have to record it and report it in the accident book and send a copy to head office so they can take the right action if necessary. To manage my time to meet my duty and objective I have a weekly management duty where is write, what I have to do everyday of the week. I do the Rota on the Wednesday for the next week after checking the diary, staff holiday, request so I can organize cover if need it. Every Monday we have as well a management team meeting to discuss the figures, food, and party; so I can after know what I have to do besides my normal duties during the week and let the staff know what they need to do. During this meeting the general manager gives me here feedback about my performance, what I did well and what I need to work on or develop. I do my wine ordering every Friday for this I have a ordering shit according to the wine list. Before doing my ordering I go to the cellar to empty the boxes and put wines missing on the shell, make sure the wine is at the correct place, so I can see how much wine we need and rotate the stock. My wine cellar is lock and I always check before and after service to make the cellar is secure. To keep a good stock control we have a ullage sheet being the bar (on the sheet we write the corker wine, breakage, out of condition, mistake, staff testing and the drink need for the kitchen). Which get update on the computer every week. Sometime I need a wine for a party but they are out of stock in the warehouse to deal with it I try to get it from another branch if I can I will do a stock transfer. If a staff member call sick and he was suppose to close in the evening I will first ask one of the staff in the branch if they can cover the shift; if not I will then send a email to all the company to tried to fine a cover as soon as possible. When the general manager arrives I brief here about what’s been happening in the morning and keep here up to date with what is been done, I then go to the bank to do the banking and get my change order. When I come back to the branch I ask the chef the special of the day, I them update the new price of the specials on the tills, if we have a party book for lunch and they have a pre-order of food and drinks I open there table and put the pre-order on the till. . I then put the bookings of the day in the restaurant and the bar booking sheet. I check if there are parties booked for the week, prepare my briefing sheet for lunch and let the staff know where they are working, how many booking we have, the special of the day, the food or the wine we don’t have, what’s going to happen in the week and what they have to sell. At the end of the briefing all true the week I try to get ideas from my team members and I give them feedback on how well they have done. Before service I do what we call the customer journey for the bar and the restaurant, this duty consist to do the same as the customer will do when he come to the branch starting at the top of the stairs to check if everything look nice, clean, nothing is broken or missing, if the restaurant is set up properly. I then check being the bar to see if everything is clean and if there is anything missing, As we have a bar and a restaurant, we always have one of the managers on each floor to improve customer service and supervise the work of the staff. The manager and the assistant manager is there to greet customer, supervise the communication between the kitchen and the floor, over see the food who comes out of the kitchen if everything is up to standard and serve how it should be, solve any customer problem such as mistakes with the order, booking taking incorrectly; to make sure the customer get everything he need and that he live remembering a good experience. If there is something I not sure about I always ask the general manager for advice. After service I check if everything is been clean, clear, restock and ready for the next shift (ex: party set up) before I let my staff live.