Waiter_Service_Proposal_Hospitality Management

for Hospitality

1. Professional Waiter Services for Industrial House Enhancing Hospitality & Service Standards

2. Introduction & Objective - Provide trained waiter services to ensure seamless dining experience - Maintain hygiene, safety, and professional service standards - Align service with industrial house culture & expectations

3. Scope of Service - Deployment of skilled waiters - Shift management (Breakfast, Lunch, Dinner) - Professional uniform & grooming standards - On-site supervision for quality monitoring - Support services: table setup, buffet management, pantry upkeep

4. Service Standards (SOPs) Pre-Service: • Grooming & uniform checks • Dining setup & table arrangements During Service: • Courteous greeting & efficient service • Hygiene practices & FIFO handling Post-Service: • Clearing & cleaning tables • Pantry assistance & final inspection

5. Quality Candidates Selection Criteria: • Age: 20–35 years preferred • Experience: 1+ year in F&B service • Basic English/Hindi communication • Strong hygiene & etiquette awareness Training Module: • Induction training (SOPs, hygiene) • Service etiquette & soft skills • Mock service drills • Periodic refresher sessions

6. Supervision & Quality Control - Dedicated supervisor on site - Daily checklist for service & grooming - Monthly review with management - Feedback mechanism from staff/guests

7. Value Proposition - Professional, trained manpower - Consistent service standards - Hassle-free staff management - Monitoring & reporting system

8. Conclusion & Next Steps - Deliver excellence in hospitality service - Maintain consistent quality & efficiency - Next Step: Finalize staffing requirements & onboarding plan