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Post by Gareth on Oct 31, 2007 11:10:45 GMT
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Post by Gareth on Oct 31, 2007 11:15:38 GMT
1. Personal Information Sheet.
A personal information sheet must be filled in for all staff. If anyone new starts let them know they need to do this.
Information required incluses: * Name * Address * Date Of Birth * Home Land line Number * Mobile Number * Email Address * Emergency Contact Name. * Emergency Contact Number. * Emergency Contact Address. * National Insurance Number,
* Own Transport: Yes / No. * Shirt size for uniform * Any Other information (e.g unable to work weekdays because of school / college etc)
If any of this information changes you must re-submit this information to the office.
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Post by Gareth on Oct 31, 2007 12:09:46 GMT
2. Introduction of Mr. Mark Hardisty.
Mrak (Alan’s Son) will now be the General Manager Of Bondhay Golf Club. Overall Manager reporting to Alan. Email: mark.hardisty@bondhaygolfclub.com Telephone Work: 01909 723608 Telephone Home: To Be Provided At A Later Date. Mobile: To Be Provided At A Later Date.
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Post by Gareth on Oct 31, 2007 12:10:22 GMT
3. Introduction of Mr. Peter Crossland. Peter will be the catering manager. In charge of all catering & kitchen duties. Contact Details: Email: Peter.Crossland@BondhayGolfClub.com Telephone Work: 01909 723608 Telephone Home: To Be Provided At A Later Date. Mobile: To Be Provided At A Later Date.
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Post by Gareth on Oct 31, 2007 12:10:37 GMT
4. Information regarding the promotion of Mr. Gareth Phillips. Gareth will be the Bar Manager. ( See Job description). Reporting to Peter Crossland.
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Post by Gareth on Oct 31, 2007 12:10:58 GMT
5. Overview of ambitions. Bondhay Golf Club has set a standard with the golf course. Now it’s time for the club house to come up to scratch. Refurbishment is scheduled for Spring 2008. The menu has been updated, prices changed etc. and as you can see from this meeting new systems put in place to allow things to run more proficiently. At the end of the day the golf club needs to make money to keep the staff employed. At the same time provide a high level of service to the customers.
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Post by Gareth on Oct 31, 2007 12:12:00 GMT
7. General customer Service: Greetings, seating.. As above when a customer arrives greet them at the bar, even if you are not serving on the bar, don’t just walk past them. Say “hello can I help you” and let them know you will get another member of staff who is serving on the bar to serve them. Also whilst people are sat either waiting for a meal or after their meal ask if they would like another drink and wait on them. Ask if they would like coffee after their meal.
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Post by Gareth on Oct 31, 2007 12:12:16 GMT
8. Smoking. Cigarette breaks are allowed. However if you have been smoking on your break don’t come back in and start serving food in the same clothes or have some deodorant / perfume etc so you don’t smell of cigarettes. It’s also been noticed at the singles club people have been smoking in-doors. If you notice anyone smoking report it to the door staff. The same goes for other functions, report it to a senior member of staff.
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Post by Gareth on Oct 31, 2007 12:12:39 GMT
9. Bar Table Plan.
There is now a bar table plan with tables numbered. This can be found on the wall in the back kitchen. You must first ask the customers where they are sitting before taking a food order. Eventually table numbers will be attached to the tables. In the mean time just take a rough guess at where they say they are sitting eg. Near the TV which will be table 11 for example.
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Post by Gareth on Oct 31, 2007 12:13:18 GMT
11. Cleaning – including environmental health visit. It is important cleaning is kept up to date. New cleaning rota’s are being produced and you must Initial the tasks when complete.
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Post by Gareth on Oct 31, 2007 12:13:55 GMT
13. Answering Telephones. It is important for all staff to answer the phone whenever possible and pass the call onto the relevant person. You should where possible stay on the phone until the other person answers it and let them know who is calling and what it is regarding. It has been decided the “tannoy System” and holding numbers are not to be used as the person you put the call through to doesn’t always here the message and a caller can be left stuck on the phone.
A new phone system is soon to be installed whereby the person calling will be able to press “1 for the shop” “2 for the office” etc. So all calls you then get should be relevant to your department.
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Post by Gareth on Oct 31, 2007 12:15:14 GMT
17. bar Shutters and grille. New Bar shutters are to be installed. They are to be taken off when the first member of staff arrives on shift on the bar, and to be put back when the last member of staff on the bar is ready to finish their shift.
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Post by Gareth on Oct 31, 2007 12:15:36 GMT
18. Networked PC. The PC in the back kitchen will soon be networked to give access to files from the office such as function booking information this will save time and errors and lost information from keep copying out bits of information. Also internet access may be made available and email addresses issued. However if the computer use is abused it will be restricted to what’s available and who can use the internet.
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Post by Gareth on Oct 31, 2007 12:15:52 GMT
19. Any Other business. Catherine (Function Organsier) is still off sick. Tips – Tips are to be divided equally based on the amount of hours worked. Alan has a database print-out of everyone’s hours. It has been decided no more tips will be issued until xmas.
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