Restaurant manager GIANLUCA PEZZOLLA

Filini Restaurant daily duties

- Start shift: 11:00am Set-up time 10:30 / 12:00am

- Short take / taste panel  05:30 / 05:45pm
- Opening time for the guest12.00 / 15:00-18:00/23:30
- Closing & cleanliness11:15pm
- Shift finishing12:00am

Start of shift (12:00)

- Take key from Reception open drawers / cupboards / doors & wines displays
- Take booking diary and check reservations
- Choose task from the Supervisor check list

Set-up (10:30am12:00) following the checklist

- Collect napkins
- Polish glasses
- Clean plates
- Polish cutleries
- Restaurant mace-en-place / set-up tables inside & outside
- Organise bread station including refill of olive oil, balsamic vinegar, bring bread basket,
olives & paper napkins
- Set-up of coffee machine including sugar, tea spoon, milk & chocolate powder

Type of glasses
- White wine glass
- Red wine glass
- Limoncello/Grappa glass
- Champagne glass
- Water glass
- Juice glass
- Old fachion glass
- Y glass

Cutleries
- Large meat knave
- Large meat fork
- Small fish knave
- Small fish fork
- Soup spoon
- Steak knave
- Tea spoon
Eg. All items: Glasses, Plates & Cutleries is to be clean with hot water &
vinegar.

Tables Mice an Place

- Water glass
- Table light
Restaurant manager GIANLUCA PEZZOLLA

- Salt & peppers

- Side order dish
- Olive oil & vinegar bottles
- Collared tiles for bottle of water base
- Ashtray
- Napkin
- Olive oil & vinegar dish

Departmental daily briefing

- To be held between 05:30pm until 05:45pm
- Taste panel knowledge of product
- Short take increase knowledge about the company & local area
- Allocate responsibilities by dividing the restaurant in to seven sections
- From table 1-6+14 is one section
- From table 7-11 one section
- From table 15-18+12 one section
- Patio area from table 20-27 another section
- Associates dinner break by supervisor organisation

Filini opening time

- Opening time for service 12:00 and 18:00pm
- Check around the restaurant if everything is ok
- Light on
- Put Italian music on
- Open a booking sheet and place it outside in the hostess table
- Making sure everyone is looking after their own section
The person responsible for each section will be the one to take order, bring
cutleries, serve the water, wine, drinks from the Bars if is any refill wine and water,
& serve coffee.
The clean up and set-up of table will be mutual help who ever got time and also
change of ashtray outside

The door host

- Always at the door
- Welcome every Guest
- For booking take all the Guest details per example: Number of people, Name or room
number & when the guest arrive allocate table and write down table number, Escort
them to the table, open napkin, give menu, take their pre-dinner drink & serve them
water.
- After taking drinks order let the person who is floating to get drink from the Bars and
serve them water.
Service

Beverage service
- Water & pre-dinner drink to be serve straight away after set in the Guest
- Wine we serve white & red wine by glass & by bottle the taste is vary between dry,
full body & medium
- All our wine are from different region a bit of every were in Italy
- Grappa is after dinner drink very good for digestion goes well with coffee
- Dissert wine also after dinner drink can be accompanied with one of our delicious
home made dissert
- Limoncello is a very tradition Italian after dinner drink recommended with dissert

Order taking procedure

- Introduce your self to the guest let him/her know you will be looking after them
Restaurant manager GIANLUCA PEZZOLLA

- Ask the guest if their ready to order

- Take their wine order first follow by food order
- When taking order always identify who’s number one from the group
- Inform the runner who’s number one and so on to avoid shouting when the food is
ready
- Upselling starter & side order
- Use aggressive hospitality to up sell

Bar set up 10:30 / 12:00am

- Set- up liquor display

- Sparkling wine display
- White wine display
- Requisition for refill fridges
- Requisition for drinks condiments
- Wine/waters/juice/soft drinks/liquor orders
- Collect all bar glass
- Clean station before open (12:00)