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Monthly
analysis and financial statements, Continue evaluating
systems and procedures, Review productivity in sales
and marketing department, Conduct regularly scheduled
staff meetings monitoring progress and identifying
problem areas, Evaluate progress in obtaining objectives
and increasing property value.
Soleil Group's expertise in cost controls and restaurant merchandising allow the food
and beverage operations to be viewed not only as a guest amenity but also, in
many cases, a profit making department. Upon commencement of Soleil Group's management,
there is thorough review of the existing facility.
The review focuses on the
dining room design, banquet room utilization, lounges, kitchens, service and
controls, and menu design. Employees in this department are, trained in food
and beverage preparation, service, sanitation, costing, and inventory control,
as well as alcoholic liability awareness. |
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