Adjusting service delivery to align with Running Sheet Arranging changes to the agreed Running Sheet to accommodate the need to do so Ensuring quality service delivery Ensuring all customer requirements are met Responding to queries and requests from clients and guests Liaising with customer during function to check level of satisfaction Enquiring if customer has additional requirements during service Providing additional items as required this may include tables, chairs, ashtrays, – glassware Clearing rubbish and used items Monitoring security, patron behaviour and on-going safety Observing what is occurring and factoring these observations into action to be taken to keep the function running on-time and keep the client satisfied. Taking action to address service problems. At the conclusion of an a manager must ensure all breakdown activities are completed. What are some of these activities? Tables and chairs are clean and stored – Equipment is clean, operational and stored – Food and Beverage in stored in appropriate fridges, freezers and cupboards and – locked Service areas including kitchen and bars are clean, restocked and locked – Decorations are stored or returned – Linen that it is collected and placed in appropriate location – General area that it is clean and tidy – Windows and that they are locked – Lighting that all lights and air conditioners are turned off – Lost and found items are taken to appropriate location – Cash takings, floats and registers are reconciled and stored – Client are packed and returned – Keys are signed in. – What is the purpose of taking registrations and bookings for an To identify: Who will be attending That their details have been accurately recorded If they have all the necessary information, tickets and documents that are required
Adjusting service delivery to align with Running Sheet Arranging changes to the agreed Running Sheet to accommodate the need to do so Ensuring quality service delivery Ensuring all customer requirements are met Responding to queries and requests from clients and guests Liaising with customer during function to check level of satisfaction Enquiring if customer has additional requirements during service Providing additional items as required – this may include tables, chairs, ashtrays, glassware Clearing rubbish and used items Monitoring security, patron behaviour and on-going safety Observing what is occurring and factoring these observations into action to be taken to keep the function running on-time and keep the client satisfied. Taking action to address service problems. At the conclusion of an a manager must ensure all breakdown activities are completed. What are some of these activities? Tables and chairs – are clean and stored Equipment – is clean, operational and stored Food and Beverage – in stored in appropriate fridges, freezers and cupboards and locked Service areas – including kitchen and bars are clean, restocked and locked Decorations – are stored or returned Linen – that it is collected and placed in appropriate location General area – that it is clean and tidy Windows and – that they are locked Lighting – that all lights and air conditioners are turned off Lost and found items – are taken to appropriate location Cash takings, floats and registers – are reconciled and stored Client – are packed and returned Keys – are signed in. What is the purpose of taking registrations and bookings for an To identify: Who will be attending That their details have been accurately recorded If they have all the necessary information, tickets and documents that are required
AM_Manage_special_events_refined.docx