It's the little things that count

This week I have completed the closing checklist for the restaurant and have implimented it.  I have worked mornings again this week so I have not been able to make sure that the pm staff is completing the checklist at the end of the night, but the bar does seem to be a lot cleaner in the mornings. My hope is that this will create a sense of pride in the restaurant for the pm staff.  I am also hoping that the am staff (who has had to clean up the mess in the past) will be less resentful towards the pm guys and there will be a greater sense of comradery between the two crews. 

I have also completed my first liquor order! While this may seem inconsequential to most, it is a step in the right direction for me.  As I have said in a previous post, I will be taking over the entire beverage part of the restaurant and this is the first part.  It is fairly simple because everything works on a par system.  This means that we are to have X amount of each product and whatever we don't have, we order.  I did hiccup and order more keg beer then we needed, but my manager told me that it's not the biggest deal in the world, it just means that we won't order it next week.  This was good news to me because I was scared that I had done something very wrong!! I will know exactly how much to order in the future now though!

This week we also went over the forecast for the next three months with our hotel Controller.  It was very interesting to see how things work from a financial point of view.  Our numbers were looking way down for the restaurant and we found out that it was because of one small thing that the servers were doing.  Before I was told about this I never would have guessed that something so small could be so important.  This just goes to show that everything is done for a reason and it is imporant to pass that information down to everyone. 

I also had the chance to experience how one small mistake can cost a business a lot of money.  We have a guest who is a repeat customer (and is one of my favorite guests) who I noticed had stopped staying at my property for several weeks in a row. Well, he was back in this past week and I asked him where he had been.  He told me that he has been staying at another property because of one staff member.  ONE! That staff member made him feel like he was not welcome, and because of that we lost a very valuable guest.  He returned because of the rest of the staff on property, but it really opened my eyes to see how one mistake can cost a lot.  I know that it is impossible to please everyone, and that there are people that no matter what you do you can't make them happy, but it just goes to show that you always have to put your best foot forward and treat everyone like they are VIP. 

Disclaimer: The purpose of this blog is to document a college internship experience. Content published on this blog represents the author’s ideas, opinions, and experience. This does not necessarily represent the views of the internship organization.