Services
COVID-19 Help: We can help you implement State, NRA & CDC COVID-19 regulations
Make sure your person-in-charge has an up-to date ServSafe Food Manager certification. The Food and Drug Administration requires every facility to have a person in charge on site during open hours and directs that the person in charge should have a food manager certification. Provide ServSafe food handler training for your workers, they are your front line and educating them will protect them, you and your guests. Make technology your friend. Contactless payment systems, automated ordering systems, mobile ordering apps, website updates and simple texts can help you to communicate and conduct business with reduced need for close contact, etc…) and promoting your social distancing and safety efforts.
Failing Audits- Food Safety/Sanitation and Alcohol can be showstoppers, but we will develop a standard that is enforceable- long term and easy to follow. This process is invaluable to the operation as it pertains to the safety of your team members, managers, and guests. we will ensure proper knowledge is cascaded to all so that your business is always protected. Virginia, Maryland and Washington D.C. have different alcohol and food handling regulations, I am fluent and certified in all of the DMV as a Handler, Manager and Proctor. I can teach and test your managers and team members on proper food and alcohol safety regulations and provide easy to follow demonstrations that will help your team have the proper knowledge they need to ensure a SAFE experience for everyone and seamless audits.
P&L weekly breakdown reporting can be inefficient and time consuming but we can teach your managers how to operate many back office system and efficiently post weekly numbers so you can forecast and have your finger on the pulse of the business.
- We will create a tailored plan to address product controls for both kitchen and bar
- Develop new inventory procedures to ensure proper ordering and minimal variances.
We can count your weekly/monthly inventory
Many operations have trouble posting “clean” numbers and “on time.” If you are doing any of the following put down your counts sheets and call Almas Hospitality Consulting Group.
- Believing that less than 100% accuracy is acceptable
- Having high weekly/monthly variances and can’t figure out why
- Closing your business or halting operations to conduct a physical inventory
- Using more than a two-person count teams
- Counting on holidays
- Tasking employees that lack sufficient training to conduct an accurate and efficient count
- Performing estimates of inventory rather than an actual inventory counts
- Great People – we can train your team to be proficient, accurate and precise.
- Great Place – we can tailor a routine to keep your business clean and safe
- Great Product – we can set up your bar with proper product placement to increase visibility
- Great Promotions – we can train your staff on how to be the best “social instigators” to help build business
Concept Design and Development
Operations
●Operational Analysis/Audits
● Lowering Food, Liquor, and Labor costs
● Development and Implementation of Operations Manuals
● Crew development, Training and Productivity
● Hiring Guidelines Development
● Recruitment Services
● Preventative Maintenance Program Implementation
● Food Safety and Sanitation Audits
● Daily Cost Reporting and Analysis
● Employee Motivation/Compliance
● COVID-19 Restructuring
● D.C. (ABRA) and state specific food handling and food manager licenses, alcohol
license/ABC advice
● SERVSAFE Certifications and Implementation
Purchasing Program/Purchasing audit and analysis
Poor work culture can be a key factor to a failing business, we will host workshops for your hourly employees to help them understand the fundamentals of service and how your team can raise the bar with positive service and culture. This workshop will be designed for the specific needs of your team members. It will create comradery, bonding and above all it will promote team building moving forward.
Team development, Training and Productivity Clients may call on Almas Hospitality to improve their employee hiring and training process, especially when following new business strategies. Almas Hospitality can streamline any step of the hiring process, from crafting precise job descriptions to interviewing. On a larger scale, we may reshape company culture through training programs. Clients opening a new establishment/location may want to outsource technical support to help train with Management and Hourly staff to develop a positive culture and a solid business acumen. All training with the team is planned with total transparency to the owners and/or partners. During the training process we will provide daily notes regarding all areas covered with detailed feedback regarding opportunities with management and team members.
Businesses lose revenue due to disorganized bar areas, but we will roll up my sleeves and get behind the bar to show not only your managers but your bartenders how to operate and handle high volume environments without stress while raising revenue and gratuities. We will run workshops about customized steps of service routines, perfect product placement and proper tools to ensure a seamless bar experience. We will create a plan that helps mitigate over-pouring, random drawer validations, point-of-sale modifications to help minimize variances.
Serving Washington D.C., Maryland, Virginia, Pennsylvania, California, New York and cities worldwide