INTERNATIONAL OPERATIONS PRE-OPENING
MANUAL
PRE-OPENING CHECKLIST
? Pre-Opening Tasks Checklist (page 3)
?
Contracts, Licences and Permits (page 15)
Restaurant - Page P-2 Marriott International - All Rights Reserved 1998
OPENING TASKS CHECKLIST
The OPENING TASKS CHECKLIST, is one of the pre-opening tools you will use the most. You may find it useful to copy the checklist found in this section. It is set up in a \that you may add your own details. A suggested use follows:
The tasks are listed chronologically by a \the number of weeks left until the hotel’s opening date. As the department manager, you should add the actual “weeks out” dates as you know them in the second blank column from the left. Also add due dates, follow-up dates and completion dates. You should fill in to whom each task is
assigned; with whom they might need to interact in order to complete the task; and, add any other details of the project. As the hotel’s opening date changes, so will the checklist dates need to be changed.
The next large column contains the actual tasks to be completed. The next two columns,
“Assigned To” and “Due Date” are self explanatory. The “Status” column can be used to enter last date that the status was reviewed. The “Completion Date” column should be filled in when the task has actually been completed. (This date may differ from the “Due Date”) And, lastly, the
“Remarks” column should list pertinent information relating to the task, such as other departments from which you might need help to complete the task.
Following the checklist section is a list of Contracts, Agreements, Licences and Permits that are needed for the opening of your new hotel. This will enable the manual user to see who is responsible for these items. As with the rest of the checklist, please revise this list as needed for your particular hotel’s opening.
The key to the checklist is team work and follow through! Working with your director and management team to complete the pre-opening tasks is crucial. Listed below are some helpful guidelines to using the checklist. Complete these steps together, as a team. ? Review the entire checklist thoroughly. Add, delete or customize tasks as needed. ? Set the dates and details of each task on the checklist, based on the hotel opening
and move-in dates and events as you know them.
? Assign the task responsibility. ? Fill in the \ Copy the current list to your
management team, and anyone else with assignments on the task list.
? Determine a \. Set monthly or weekly meetings
(day and time) when you will consistently review the checklist progress with your team. You may need to change the meetings to daily meetings as opening day approaches.
? Update the checklist at each meeting. Re-date it, copy and distribute.
When you think you have finished a task or duty, check and re-check it again! Monitoring and double-checking are the keys to successful plan implementation.
Restaurant - Page P-3
Marriott International - All Rights Reserved 1998
PRE-OPENING TASKS CHECKLIST
RESTAURANT January, 1998
WKS OUT ACTUAL WKS OUT TASK ASSIGNED TO DUE DATE STATUS CMPLTN DATE REMARKS 24.0 24.0 24.0 24.0 24.0 24.0 24.0 24.0 24.0 24.0 24.0 24.0 24.0 24.0 23.0 22.0 22.0 22.0 22.0 22.0 22.0 22.0 21.0 21.0 20.0 20.0 5-SU - Determine Local Purchases Costs 5-SU - Review for Amounts and Costs Competition Study - Restaurants, Bars, Hotel Outlets Dept. Specifics - Order Resource Materials Dept. Specifics - Draft Outlet Hours of Operation Draft Strategy for F&B Outlets Licenses & Permits - Begin All Work Management - Determine Number of Positions Management - Draft Dept. Organization Chart Management - Position Posting Dates in MCMS Storage Areas - Determine Uniform - Determine Uniform Program; Specific Uniforms Wage Scale - Competitive Wage Survey Done (Mgmt & Hourly) Wage Scale - Gather Prelim. Numbers of Hourly Dept Specifics - Outlet Positioning and Marketing Plan Concierge - Determine Responsibilities Dept. Specifics - Dept. Mission Statement Job Descriptions to Be Written Licenses & Permits - Assure All Are Applied for (see list) Management - Dept. Organization Chart Completed Uniform - Final Uniform Program Approved Uniform - Finalize Uniform Program and Elements Associates - Numbers / Positions to HR Uniform - Review Order & Costs Cleaning - Determine Responsibilities by Area Communications - Determine Radio or Beeper Reqs Review w/Controller & Lodging Proc. Grades, Titles, Report Dates, w/HR copy HR w/HR w/Other Depts. w/HR w/HR Conduct Rld w/F.Office, Hskpg See HR for \ w/Exec. Committee Total Hotel w/Other Depts. Payroll/HR w/HSKPG Back, Front, Public Areas, Bqt, Carpet
WKS ACTUAL OUT WKS OUT 20.0 20.0 20.0 20.0 18.0 18.0 18.0 18.0 18.0 18.0 18.0 17.0 17.0 16.0 16.0 16.0 16.0 16.0 16.0 16.0 15.0 15.0 14.0 14.0 14.0 14.0 13.0 TASK Dept. Specifics - Hours of Operation Finalized, Documented Linen - Draft Handling Procedures Menus - Begin Drafting for All Outlets SOP - Reviewed; LSOPs Written 5-SU - Review and Planning Completed Check-in 5-SU List if Room Service Tray Mats Are Ordered or Else Do It Locally Management Positions - Management Positions Hired POS - Contact System Rep at Corp; Draft Training Schedule Signs - \ Wage Scale - Proposed Hourly & Mgmt Scale Wage Scale - Final Scale (Hourly) HR - Interviewing Process Determined Keys - Back-of-House Key System Determined Accounting - Obtain Chart of All Accounts Dept Specifics - Copies of Outlet Logos Equipment - Coffee /Tea Thermos' Ordered Equipment - Purchase Water Pitchers Licenses & Permits - Status? Marketing - F & B Marketing Plan; In-house Advertising Walk-off Mats - Determine Qty, Color, Design, Cost, Location Check the Status of Kronos and LAN Order Hard Check Door Boxes and Menu Holders Management Positions - Post Unfilled Positions Menus - Finalize; Begin Costing and Pricing Training - Finalize All Dates Wine List (Wine Availability and Vendors) Menu - Pricing Determined ASSIGNED TO DUE DATE STATUS CMPLTN DATE REMARKS Distribute to All Depts. w/DOS, Laundry Area Catering, Rest, Rm Sv, Bars, Pool, etc. Copy HR w/HR w/Rooms & Engineering w/HR w/HR Security LSOP From Controller Marketing & F&B Include Room Service, Breaks; Check 5-SU Check 5-SU Work w/Ex. Committee Check 5-SU MICROS, Topcat, Sam, Outlet, Task Force. Bqt