Food and Beverage Training Manual

3. Beverage Stations  Should any beverages run out during service, they should be replenished without fail . 4. Kitchen and Dishwashing Area  During service all the food is prepared according to the Pool Side Café menu in the kitchen.  The dishwashing area needs to be kept clean at all times. The dishes should be rinsed and washed in the dishwasher, allowed to air dry and then stored in the appropriate storage area.  The bins in in both the kitchen and dishwasher area need to be check and replaced when full. 1. Swimming Pool Deck and Tiki Bar  Remove all the dirty towels, place in the laundry cart and take to housekeeping.  Take the trash bags out wherever necessary around the pool and replace with clean trash bags. Use a golf cart to bring all the trash to the loading dock dumpster.  Close all the umbrellas and again ensure they are all working correctly. Arrange all the lounge chairs and furniture neatly.  Replace any dirty towel chair covers and fold them all neatly. All the lounge chairs must be covered with the chair covers, to keep them protected overnight.  Check that the water storage area is filled with bottled water; otherwise fetch more water from golf course maintenance. 2. Tables and Side Stations  Clean the tables and placemats using the rags and sanitizers and break down the tables by removing the placemats, roll ups and condiment baskets and storing them on the assigned cart.  The menus and check folders should be cleaned and stored inside the Poolside Café.

Closing Duties:

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