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IVGID Board Of Trustees
speedier “quick serve” items. Most ticket times were less than a few minutes from order to service. Revenues were expected to be down so we managed staffing levels appropriately.
Events & Banquets
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We started with very small events (less than 25 guests) and have steadily increased that limit when possible as mandates have evolved. We continue to practice safe usage of personal protective equipment and have not allowed self-service at any events. Instead, we have increased staff to allow for serving guests during buffetstyle events.
GOALS
Our goals for the F&B department for Summer 2020 included:
• Keep an open line of communication with guests and residents about the status of operations.
• Operate The Grille at 50% capacity and closely follow all guidelines as issued by the appropriate agencies.
• Continue to practice enhanced cleaning techniques.
• Closely monitor the safety and wellbeing of team members and follow CDC guidelines for excluding sick or potentially sick staff.
• Manage our expenses and staffing to the bottom line. • Continue to provide excellent customer service and operate as much of our operations as allowed by current and future regulations.
The goals above are all very important to the F&B team, but the most important is the wellbeing of our community and staff. During this very challenging time, I am proud to be a part of such a dynamic and professional team. Assistant F&B Manager Brittany Huckans and Sous Chef Evan Carsman continue to find new ways to keep staff engaged and are truly the heart and soul of the F&B department.
The entire F&B staff has done an extraordinary job during these unprecedented times. We have been shorthanded which has meant that everyone has had to take on more responsibilities. Without question the team has continued to provide excellent service and a top-notch superior product. Bill Vandenburg
Bill Vandenburg, Executive Chef/Food & Beverage Manager
