RCGC F&B OPERATIONAL EXCELLENCE 2021

• Conducted on

  Date

• Prepared by

• Location
  Address

EMPLOYEE FULL NAME

EMPLOYEE POSITION

• SERVER

  BARTENDER

  HOSTESS

  SERVER ATTENDANT

DEPARTMENT NAME

RC/AAA Standard

• Employee greets guest upon arrival in a timely manner

  Yes

  No

  N/A

• Employee introduces themselves

  Yes

  No

  N/A

• Employee provides a warm welcome (Three Steps of Service)

  Yes

  No

  N/A

• Employee uses proper verbiage and is "On Stage"

  Yes

  No

  N/A

• Employee meets the RCGC Grooming Standards; takes pride in and takes care of personal appearance

  Yes

  No

  N/A

• Employee uses small talk when interacting with the guest

  Yes

  No

  N/A

• Employee explains the menu and is knowledgable of the menu

  Yes

  No

  N/A

• Employee makes menu recommendations and can confidently answer any questions regarding the menu

  Yes

  No

  N/A

• Employee explains the beverage menu and offers recommendations

  Yes

  No

  N/A

• Did the server inquire if there were any guests with allergies or special requests?

  Yes

  No

  N/A

• Food and beverage service must be provided in a timely fashion

  Yes

  No

  N/A

• Beverage service and accompaniments meet standards

  Yes

  No

  N/A

• Employee escorts the guest rather than pointing the way

  Yes

  No

  N/A

• Employee owns and resolves guest's requests and opportunities immediately

  Yes

  No

  N/A

• Employee asks the guest "is there anything else that I may assist you with?"

  Yes

  No

  N/A

• Employee anticipates need(s)

  Yes

  No

  N/A

• Employee provides a fond farewell (Three Steps of Service)

  Yes

  No

  N/A

• Employee sincerely encourages the guest to return to the outlet or the property

  Yes

  No

  N/A

• Employee collects preferences and acts on them

  Yes

  No

  N/A

• Server provides exceptional service

  Yes

  No

  N/A

• Server checked back within 10 minutes of items being served

  Yes

  No

  N/A

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