Communicate with Other Staff Regarding Intended Service Delivery

Communicate with Other Staff Regarding Intended Service Delivery

AJAR Hospitality

Communicate with Other Staff Regarding Intended Service Delivery

AJAR.id – Hello Ajarian! Communication with colleagues is different to that provided to customers. However, the objective is the same which is to ensure each customer has an enjoyable experience at your establishment.

Communication amongst colleagues is extremely important. Teamwork and understanding of each other’s needs are vital. The saying ‘a team is only as strong as its weakest link’ is very true. A customer does not see all the staff involved in the provision of products and services. They only see the end result. Therefore if a problem exists, it doesn’t matter who is to blame, a problem still exists.

Communication between staff members in any organization is essential, and this is no different in food and beverage.

As mentioned, the customer does not care who provides different aspects of their experience. Their only concern is that the offering matches their expectations.

The tasks and activities within a food and beverage outlet are extremely interlinked with the duties performed by one person directly impacting those of another.

Therefore clear and concise communication is a must.

Whilst a large majority of communication takes place during a service shift, there are many opportunities for food and beverage staff to liaise with each other including:

  • In meetings, whether at a departmental or senior management level
  • In staff briefings at the start of a shift
  • During a shift as needs arise
  • In staff debriefings at the end of a shift
  • Through comments in handover documents between shifts
  • Through emails, memos and telephone calls.

Whilst waiters may have responsibility for certain tables, they cannot provide the entire food and beverage experience all alone. There are a number of people who help provide and co-ordinate the final experience for customers. This includes those who directly prepare and provide food and beverage and those who provide support and auxiliary services.

This includes, but is certainly not limited to:

  • Management and supervisors
  • Hosts
  • Cashiers
  • Chefs
  • Bartenders
  • Cleaning staff
  • Stewards
  • Security
  • DJ
  • Purchasing department
  • Valets and car park attendants.

Like with customers, all communication with colleagues should be conducted in an open, polite, professional and friendly manner. The information provided must be clear and concise.

Read also: Work Cooperatively with Other Staff to Deliver Silver Service

Nurturing You to Grow®

Written by: Alan Hickman, Nick Hyland

Subject Matter: Provide food and beverage services

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