To improve your team’s food and beverage service protocols: assess gaps through observations and feedback; provide targeted training, role-play scenarios, and clear guides; streamline processes and use technology to enhance efficiency; assign responsibilities and encourage team ownership; offer real-time coaching during shifts; recognize and reward excellence to boost morale; incentivize adherence to protocols; and regularly review progress. Maintain a feedback loop for continuous improvement and ensure your presence during busy periods to offer hands-on support.

The team is falling short on food and beverage service protocols - - The hospitality industry is amongst those industries which have gained a considerable amount of fame and technological advancements over the past decades which further helped in generating huge revenues particularly in Restaurant Business. - To stay ahead of the competitive curve, the Total Dining Experiences to the Guests provided should be phenomenal apart from the Food and Beverage provided. - The staff, who are culturally, demographically diversified, tend to have different approaches in dealing with the Guests which needs to be uniformly simplified by imparting extensive training programs to them. - Training has to be designed and crafted based on their performanc

Trainings and Trainings. There is no short cut to success ... Training is the only tool which will help you achieve what you desire.

Conduct role play. Show them how to do it. Frequent training is the way forward. Training topics can be decided based on the observation. Keep the motivation high & create a learning atmosphere.

I’d address it by observing specific gaps, implementing focused training, and empowering experienced team members as mentors. Setting clear expectations and tracking improvements will drive accountability and enhance service quality quickly and effectively.

It’s very important and crucial part of business to enhance the training process, it can be demonstrated or achieved through continuous coaching sessions according to the level of courses based on hierarchy. Let’s say everyone won’t understand the importance of business in a different a levels so it has to fun and roles plays according to the roles of particular Job description. Then , these trainings can be implemented on the floor and which can lead in hand experience for the all levels and collecting those facts and feedbacks are very crucial to improve the overall performances and critical points .

Training and role play. Also send the associates to other hotels so they can see what is happening out there. When in doubt go back to basics.

To enhance our team's performance in food and beverage service, I implement a structured approach. First, I organize monthly educational sessions to reinforce essential service principles and introduce new practices. This continuous learning helps keep our standards high and introduces fresh methods. I also clarify our expectations by providing detailed service manuals and showcasing examples of outstanding service. I focus on constructive feedback. By regularly assessing their performance and offering tailored advice, I help team members pinpoint areas for improvement. This method of ongoing education, clear guidelines, and supportive feedback effectively elevates our food and beverage service quality.

In my opinion people who are core of the business needs to be trained and retrained as there is no short cut to success . Refreshers and continuous training is the only tool which will help a F&B business achieve what it desires. It’s also suggested to conduct role plays, demonstrate team how to do it and in my opinion frequent training is the way forward. Training topics can be decided based on the observation. Keep the motivation high & create a learning atmosphere.

When food and beverage service protocols fall short, focus on supportive, proactive measures to uplift the team. Start by identifying specific areas that need improvement and organizing refresher training sessions covering essential service standards, customer interaction, and efficiency techniques. Conduct brief daily check-ins to address any immediate questions or challenges, and lead by example to demonstrate best practices. Implement constructive feedback loops to allow team members to learn and improve continuously. Recognize and reward progress, fostering a motivated environment where service quality becomes a shared priority.