Functions of F&B operations

Food and beverage maintain the hospitality operation of work and ensure that guests receive high quality of food and beverage service no matter inside or outside of the hotel. In general, F&B functions can include breakfast, lunch, dinner, theme events, receptions and cocktail parties and refreshment breaks.

The staff of the food and beverage departments plays multiple dining-related roles such as bartender, cook, chef and dining room server. The department is sometimes working in a group which may come from different shops and departments that are united in providing a single or consistent dining experience within an organization.

There are some major functions of F&B.

1) Supplying foods on the guest in the hotel

2) Providing food and drinks such as the bar, restaurant and room service

3) Optimizing the supply chain and the use of raw materials

Bars

Bar is a retail business that mainly serves beverage mostly alcoholic drinks such as wine, beer, cocktail and liquor.

Bar promotion

Nowadays, bars mostly promote their business by social media such as Facebook and their own website. This promotion not only can save lots of promotion cost but also can have an unexpected outcome and result. Guest may only need to like their Facebook page then can get discount and no charge on the entrance fee. Also, sometimes if the guests give the bar the guest name before going there may can also get discount.

Employee presentation

Bartenders and staff must have clean and ironed clothing with a presentable appearance. And lotion and deodorants must be unscented since those scents can disturb and interfere with customer’s appreciation of the food and drink. Also, employees must be warm and polite to every customer with smile. And employees should be able to listen, communicate and entertain customer. Most important is employees must have the standards of choosing wine so that they can recommend different wine to customers.

Special events

Now, many bars not only have the function of drinking but also have many special event by advertising and promoting their business such as live music and celebrity mini concert or show. It can generate more profit and popularity quickly and less costly.

Recommendations

1. Train your staff.

Even if bartenders and servers have tons of experience and come highly recommended, it is important to train them in the particular ways. If your customers expect a certain kind and quality of service, you want to make sure your staff can give it to them.

2. Watch for theft.

It is possible that employees steal things from bar, but it can and does happen occasionally. It is important to be vigilant. Owners do not need to be suspicious of every employee, but keep an eye out for common tactics that thieves use. Regular shortages and a lot of free drinks can be signals that a bartender may be stealing from you.

3. Know what’s going on behind the bar.

Managers should spend time behind the bar. They can pick up a shift or two a week. They can make sure everything’s in order, keep an eye on employees, and get customers’ opinions on how things are going.

4. Keep things organized.

As a manager, mostly give cleaning and organizing tasks to employees. But, it’s still ultimately managers’ responsibility to make sure everything’s organized as well as it can be to keep bar running smoothly. Check out the stock behind bar, the kitchen, and even the supply closets.

5. Keep equipment up-to-date.

It is hurting the bar if managers make employees rely on outdated, barely-working machines. Try looking at used equipment stores or waiting for sales to get what is needed.

7. Establish a relationship with suppliers.

They’re the ones who can cut your deals and special things. Beer and liquor suppliers can also get you branded merchandise like napkins, coasters, etc., which means that you don’t have to pay for them.

8. Change it up.

Change out beer and drink offerings every few months to make room for seasonal beers and new cocktails. This will keep the bar from becoming stale.

9. Know when to cut someone off.

One of the most important things a bar manager can do is make sure that everyone on your staff both knows how to recognize a customer who’s had too much to drink and knows how to cut the customer off. If they drink too much, fight and chaos may happen. The safety of customers should always be the biggest concern, not just because caring customers but staying on the right side of the law.




Source: http://www.buzztimebusiness.com/smarts/awesome-tips-successfully-managing-bar/
http://www.acm.org/sigs/volunteer_resources/conference_manual/5-7-3f-b
http://wps.prenhall.com/chet_ninemeier_hospitalityop_1/24/6319/1617714.cw/index.html