The Resort Group Plc brings five resorts together for three-day F&B roundtable
The Resort Group Plc is bringing together food and beverage teams from across five of its resorts for a major three-day F&B round-table, designed to share expertise, strengthen collaboration and further enhance the guest experience across its hospitality operations.
Taking place from 28-30 May 2024, the event will bring together colleagues working across virtually every aspect of resort food and beverage operations, including kitchens, restaurants, bars and guest experience, alongside representatives from administration, cost control, stock control, human resources and suppliers.
General Managers and other senior members of the resort teams will also participate, creating an opportunity for colleagues from different properties and disciplines to exchange ideas and discuss how they can work more closely together.
The three-day programme reflects The Resort Group Plc’s focus on collaboration between its resorts and the importance of food and beverage to the overall holiday experience.
Rather than treating individual departments in isolation, the round-table will bring together the people involved at every stage of delivering an F&B service – from sourcing and stock management through to preparation, presentation and the final experience for guests in restaurants and bars.
João Damião, Hotel Director, Meliá operation on Sal, Cape Verde said:
“Food and beverage is an enormous part of the experience our guests have when they stay with us, and delivering it successfully requires many different teams working together. This round-table gives us the opportunity to bring those people into the same room, share experiences and look at where we can become even stronger.
“We have a huge amount of knowledge and talent across our resorts. By bringing together colleagues from kitchens, restaurants, bars, guest experience, administration, stock and cost control, HR and management, we can learn from one another and make sure that good ideas and successful practices are shared across the wider operation.”
The round-table will also provide an opportunity to examine the operational side of hospitality which guests may rarely see but which is critical to maintaining quality across large resort environments.
Stock management, purchasing, supplier relationships, staffing, cost control and administration all have a direct impact on the ability of F&B teams to deliver consistent standards.
By including these functions alongside the customer-facing teams, The Resort Group Plc is seeking to encourage a joined-up approach in which the entire F&B operation is considered as one interconnected guest journey.
Lisa Kellett, Chief of Staff at The Resort Group Plc, said:
“One of the greatest advantages we have is the depth of experience that exists across our resorts. This event is about making the most of that expertise and creating an environment where teams can openly exchange ideas, discuss challenges and identify opportunities together.
“The guest might see the restaurant, the bar, the food on the table and the service they receive, but behind that experience is an entire network of people. From our chefs and restaurant teams to purchasing, stock control, HR, suppliers and management, everybody has a role to play.
“Bringing those different perspectives together over three days will help us continue developing the standards and experiences we want our resorts to be known for.”
The event comes as Cape Verde continues to strengthen its position as an international tourism destination, making continued investment in hospitality standards, staff development and the guest experience increasingly important.
For The Resort Group Plc, the round-table is also an opportunity to strengthen relationships between teams working across different resorts. While each property has its own identity, clientele and operational requirements, many of the challenges and opportunities facing F&B teams are shared.
The programme will therefore encourage participants to identify successful practices that can be adapted across different properties, while allowing individual teams to share lessons from their own experiences.
For João Damião, the value of the event will ultimately be measured by what participants take back to their respective teams.
“The objective is not simply to have three days of discussion,” he added. “It is about taking the ideas that emerge from those conversations and turning them into practical improvements. When our teams learn from each other, our guests ultimately benefit.”
The F&B round-table will run from 28 to 30 May 2024, bringing together teams from across five resorts and reinforcing The Resort Group Plc’s commitment to collaboration, professional development and continually improving the hospitality experience.