The Pinery Country Club, Parker, CO
CHS was called upon to prepare the food and beverage operation for their upcoming move into their new multi-million dollar clubhouse.
PHASE I consisted of an operational review of all current F&B operations. Operational procedures including purchasing, receiving, recipes and menu costing, inventory control and preparation standards were evaluated.
All key F&B staff members were interviewed and evaluated. In addition to a new organizational structure, recommendations were made for labor scheduling and hours of operation. Pricing strategies were implemented. Food safety practices were reviewed and new procedures were established.
As part of PHASE II CHS created Standard Operating Procedures for all of the BrightStar F&B Operations. These operational standards included opening and closing procedures, safety, sanitation, personal appearance, service standards, and inventory and security controls.
Position descriptions for Chef, Front of the House Manager, Catering Director, Banquet Captain, Bartender, Convenience Cart Attendant, Banquet Server, Server, Bus Person, Dishwasher and Cook were also included.
