SERVICES >
OPERATIONS
“Clearly defined and effectively communicated operational systems ensure a common understanding of what is expected and cultivates a togetherness in reaching for shared goals”
Andre, Founder - The Back Office
PROJECT
LEADERSHIP
Setting and managing budgets
Map an action list with clear objectives and timeline
Taking ownership of crucial tasks
Utilising talent within your team with effective delegation
STAFF
MANAGEMENT
Design bespoke steps-of service to encourage a culture of customer care
Develop standard procedures for efficient food and drink prep
Provide the management team with clear budgets for drafting the staff rota
Create a blueprint for staff rotas paired with a time monitoring system
F&B
Menu auditing
Build a meticulous and robust stock management system
Review current suppliers and tender new suppliers to negotiate the best possible deals
Identify areas where margins can be increased and instigate tactics for improved efficiency
VENUE MANAGEMENT
Site sourcing and infrastructure feasibility
Advise on licencing, planning permission and TENS
Draw up customer-centric venue layouts
Improve workstation ergonomics
Appliance and equipment auditing
Research and contract providers of utilities, waste management, sanitation and pest control
Health & Safety audit, risk assessment and food hygiene administration, implementation of licensing conditions and security review
TECH &
COMMS
Digitally connect and systemise internal and external communication and administration
Review bookings and front of house communication channels to ensure comprehensive relay of customer expectations
Review 3rd party ticketing and reservations platforms
Collaborate with the marketing team to create content