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Grand Imperia Project

The document outlines a scope of work including back area revamping, operational improvements, cost management strategies, marketing support, and training. It then provides details on initial classification work including organizing the receiving area, employee spaces, and certifications. Further phases include HOD training, SOPs, reporting, promotions, and establishing a new outdoor restaurant concept with rustic Indian cuisine.

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Dr Gajanan Shirke
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39 views7 pages

Grand Imperia Project

The document outlines a scope of work including back area revamping, operational improvements, cost management strategies, marketing support, and training. It then provides details on initial classification work including organizing the receiving area, employee spaces, and certifications. Further phases include HOD training, SOPs, reporting, promotions, and establishing a new outdoor restaurant concept with rustic Indian cuisine.

Uploaded by

Dr Gajanan Shirke
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPS, PDF, TXT or read online on Scribd
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Scope Of Work

1. Back area revamping


a) Time office and Material Receive Area development
b) Employees Recreation Area
c) Purchase and Store procedures after taking your approval can implement
d) Kitchen Cost Management
e) HK process design
f) kitchen back area planning
2. Can provide practical, actionable, and cost effective strategies and solutions to enhance
operational performance and guest enjoyment.
3. to improve the operation’s delivery of services, we bring practical operations
management solutions to improve performance.
4. Can provide accounting review and cost control strategies, post analysis of property and
equipment condition and can design solutions that improve guest experience or energy
efficiency.
5. Sales and marketing support Room Business and corporate banquet we can assist with
pricing and revenue strategies, evaluate market performance, after training sales
personnel, with task force assistance.
6. Core team member training of cost management , sales planning etc
7. New open restaurant planning with Menu options
First Phase For Classification Purpose
 Receiving and Time office needs to be at one place so we can save manpower
and time
 Back Area Pathway need to repair (one side tiles and other side paint , floor
need to repair)
 Coal Room Needs to be proper or we can lock
 Wet and Dry Garbage Room to manage based on SOP
 Employees Lockers area to clean and extra beds to place during classification
 Employees Cafeteria need to maintain need comfortable space to eat food with
entertainment or board game options need to place motivational posters as well
 In Back Area need to Place Motivational Posters
 Store Area to rearrange based on SOP ( expiry need to check and FIFO to
implement )
 HK Linen Store Required we can use any room for the same (or back area
unused room)
 HK Desk also need to place along with linen room
 Physical Challenged Parking area to mark
First Phase For Classification Purpose
 Show Around Rooms to prepare
 PC Room to prepare
 Woman Harassment committee required discussed with Shankar
 Tourism Pledge to brief (all core team should know)
 Kitchen Refrigeration storing to manage
 Multi colour chopping boards to use based on FSSAI Guideline
 All Kitchen and Service employees medical certification required
 Digital fire exit sigs to place in corridors and fire assembling point to define
near fire exit stair
 Fire Drill and other training photographs we can place at time office
 Doctor on Call (all team members core team should know name of doctor and
his number)
 All Property related certifications required ( Hotel sanctioned Map, Building
completion certificate , FSSAI, Gumastha, Bar if applicable , PF and ESI,
pollution board and Fire Certifications)
Second Phase work for operations betterment
 HOD Training and one to one discussions required based on that we need to design reporting
and make them understand they need to upgrade themselves
 Simple Standard Operating Procedures to design and need to brief respecting in charge or
HOD to implement
 Need to prepare daily reporting checklist and needs to implement to make sure everyone is
doing their jobs
 Need to audit guest delight gaps and accordingly can brief teammates
 Need to plan out monthly and yearly rooms, banquet and food and beverage promotions
calendars
 Sales projection and BOB reporting formats to set for banquets and Room Division
 Provide the requisite services to correctly supervise and manage the HOTEL, ensuring the
efficient operation of the facilities and optimizing the use of the FACILITIE
 Maintain the premises of the hotel in good condition and make recommendations for the
necessary replacement, repair and renovation of the hotel premises. This would incorporate
a proper preventive maintenance procedure and the implementation of energy saving
measures. Negotiate contracts with suppliers, contractors and other parties in connection
with the operation of the hotel to achieve the optimum conditions for the client.
 Design promotion of the hotel both internally to the residents and externally to the
community to develop the awareness and the positioning of the hotel.
New Restaurant Concept

 As discussed we are going to use Lawn for outdoor restaurant (for family only)
planning to design rustic indian cuisine simple with grand imperia twist
 Can use garden furniture or can use banquet furniture as well (we can replace
table cloth with some other option to give different feel on banquet table
exploring options)
 Menu can design in weeks time with costing etc’
 Chefs we can bring from North to give difference (we need to make sure our
existing and new menu option has got difference)
 Tandoor can be live
 We can use banquet kitchen for other orders this food we can offer in
banquets with extra cost can offer different serving options as well

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