Adjusting service delivery to align with Running Sheet Arranging changes to the agreed Running Sheet to accommodate the need to do so Ensuring quality service delivery Ensuring all customer requirements are met Responding to queries and requests from clients and guests Liaising with customer during function to check level of satisfaction Enquiring if customer has additional requirements during service Providing additional items as required – this may include tables, chairs, ashtrays, glassware Clearing rubbish and used items Monitoring security, patron behaviour and on-going safety Observing what is occurring and factoring these observations into action to be taken to keep the function running on-time and keep the client satisfied. Taking action to address service problems. At the conclusion of an a manager must ensure all breakdown activities are completed. What are some of these activities? Tables and chairs – are clean and stored Equipment – is clean, operational and stored Food and Beverage – in stored in appropriate fridges, freezers and cupboards and locked Service areas – including kitchen and bars are clean, restocked and locked Decorations – are stored or returned Linen – that it is collected and placed in appropriate location General area – that it is clean and tidy Windows and – that they are locked Lighting – that all lights and air conditioners are turned off Lost and found items – are taken to appropriate location Cash takings, floats and registers – are reconciled and stored Client – are packed and returned Keys – are signed in. What is the purpose of taking registrations and bookings for an To identify: Who will be attending That their details have been accurately recorded If they have all the necessary information, tickets and documents that are required
Issuing proper and appropriate thank-yous Provide data and reporting that will show your sponsors how your event successfully met their objectives Follow up on issues that are outstanding. What is discussed in an event de-brief with staff? Congratulating staff on work that has been well done during service Discussing staffing issues Suggestions from staff regarding improvements that could be made to the implementation of future functions Highlighting and leading discussion on problems and issues that arose Providing the staff with feedback on their perspective of how the session went Discussing feedback received by from those who attended Reviewing the quality of service delivery provided Encouraging staff to identify issues of concern to them Discussing patron issues Discussing operation of ancillary services provided as part of the function Presenting issues or details of what can be expected in the next session Determining who will work on future functions Thanking staff for their efforts and contribution. What are different costs that may be charged for an event? Food and beverage Entertainment – bands, artists, personalities Venue hire – fees for rooms Labour – technical and service to set up rooms, activities or operate equipment during the function Flowers Audio-visual equipment hire Printing, photocopying, secretarial services, phone and fax usage Ice or margarine carvings, balloons, streamers and specialised decorations Dance floor hire. What are general and specific objectives that may be identified for events? General objectives Increase revenue and profit to a department