Handover Kitchen kalathakis 2010--2011

Astir Palace ResortWhat’s cooking

• Kitchen organization• Staffing guides Arion LC & Westin• Summer outlets concepts• Departmental successes 2010• GSI scores and target 2011• People - development plan & challenges• Department – opportunities & challenges• Team development plan• Projects – current & pending

Astir Palace ResortArion LC – Staffing Guide 2011 headcount

Arion Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Food Production management 3.71 3.71 3.71 3.71 3.71 3.71 3.71 3.71 3.71 3.71 3.71 3.71

Food Production line-staff incl pastry 17.00 17.00 17.00 18.00 27.00 35.00 38.00 37.00 34.00 19.00 16.00 16.00

Pastry 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00

FT 14.00 14.00 14.00 14.00 14.00 14.00 14.00 14.00 14.00 14.00 13.00 13.00

Seasonal & Students 1.00 10.00 18.00 21.00 20.00 17.00 2.00

Stewarding management 1.59 1.59 1.59 1.59 1.59 1.59 1.59 1.59 1.59 1.59 1.59 1.59

Stewarding line-staff 8.00 8.00 8.00 9.00 9.00 10.00 13.00 13.00 14.00 13.00 11.00 11.00

FT 8.00 8.00 8.00 8.00 8.00 8.00 8.00 8.00 8.00 8.00 8.00 8.00

Seasonal 1.00 1.00 2.00 5.00 5.00 6.00 5.00 3.00 3.00

Astir Palace ResortWestin – Manning Guide 2011 Headcount

Westin Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Food Production management 3.29 3.29 3.29 3.29 3.29 3.29 3.29 3.29 3.29 3.29 3.29 3.29

Food Production line-staff incl. pastry 16.00 16.00 17.00 19.00 28.00 38.00 36.00 36.00 35.00 19.00 17.00 15.00

Pastry 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00

FT 14.00 14.00 14.00 14.00 14.00 14.00 14.00 14.00 14.00 14.00 14.00 13.00

Seasonal & Students 1.00 3.00 12.00 22.00 20.00 20.00 19.00 3.00 1.00

Stewarding management 1.41 1.41 1.41 1.41 1.41 1.41 1.41 1.41 1.41 1.41 1.41 1.41

Stewarding line-staff 7.00 7.00 9.00 11.00 14.00 17.00 14.00 14.00 13.00 9.00 9.00 8.00

FT 7.00 7.00 7.00 7.00 7.00 7.00 7.00 7.00 7.00 7.00 7.00 7.00

Seasonal 2.00 3.00 7.00 10.00 7.00 7.00 6.00 2.00 2.00 1.00

Astir Palace ResortWestin Summer outlets

• Pool Bar, our poolside bar with refreshingly and healthy fresh juices, drinks and cocktails, sandwiches, salads, snacks and ice creams – opens mid May till end of September

• Kymata, our summer indoor venue with terrace on the pool area. Kymata features a full buffet, live show cooking, with heart healthy salads and SuperFoodRx dishes in all sections – opens June to mid September

Astir Palace ResortArion LC Summer outlets

• Ski Bar, our beach bar with fresh juices, drinks and cocktails, sandwiches, salads, snacks and ice creams – opens mid May till end of September

• Taverna 37, our authentic Greek Taverna overlooking the beach, with numerous traditional mezze specialties, fresh fish, meat dishes, and refreshing desserts – opens mid May till end of September

Astir Palace ResortGSI – Arion LC & Westin

Arion LC 2009 20102011

Target

OSAT 8.48 8.47 8.50

F&B Composite 8.12 8.12

Restaurant Food Quality 8.14 8.17 8.20

Overall Restaurant Breakfast Experience 8.29 8.33 8.50

Quality of F&B - bqt 8.21 8.44 8.50

Westin 2009 20102011

Target

OSAT 8.25 8.28 8.30

F&B Composite 8.10 8.16

Restaurant Food Quality 8.10 8.12 8.20

Overall Restaurant Breakfast Experience 8.38 8.46 8.50

Quality of F&B - bqt 8.18 8.07 8.40

Astir Palace ResortOur successes 2010……….

• Poseidonia – a 12 days major event in the shipping industry with event up to 3000 invitees. We received excellent guest comments as well as from many organizers on behalf of leading shipping companies for the outstanding execution of their events

• Al Fresco – we created a new a la carte restaurant with healthy, SuperFoodRX and traditional Italian dishes to cater for guests & families visiting the resort

• Taverna 37 – we went back to basics in this seaside taverna and prepared the most authentic and popular mezze and dishes, with emphasis on fresh local products and fish. We have received many excellent comments from our regular and new guests – Our goal was to be “The Best Taverna in Vouliagmeni” and all involved ambassadors have embraced and taken ownership of this idea

Astir Palace Resort…….still more…….

• 4th floor, Executive Lounge – we have started early summer with a new and wider selection in food offering, both for breakfast and cocktail hour

• Egg station, We have introduced in the early summer a Live Cooking unit in the Alia Restaurant, resulting in having an increased guests’ satisfaction as we offer now freshly cooked egg items for breakfast and other live cooking items when the buffet is used for bqt events

• Kymata, We have made some changes to the Kymata Restaurant buffet in order to be more compliant with our HACCP program, allowing at the same time for guests to enjoy food at the correct temperatures, as well as clean lines, refreshing aesthetics & improved presentation of the buffet

Astir Palace Resort…..and ……more….

• The Grill Room menu was reviewed and readjusted during March with a menu that reflect more the Mediterranean and Greek flavors, rather than French/Central European

• During 2010, and with exception of a special food promotion such as the Thai Festival, all food items/menus have been created and delivered without the input of external chefs/consultants, and guests’ general comments have been very positive to the changes in menus and new dishes that we have introduced

• Alia Brasserie, We have adjusted the Alia brasserie / lunch with only Mediterranean flavors and some very traditional Greek food items and concepts

• Amenities, We have re-worked the room amenities with Traditional Chios Mastixa items, as well as reviewed the selection of plated food amenities, sweets, canapés, & fruits

Astir Palace ResortDepartmental Goals for 2011

Embrace and bring our

Westin & Luxury Collection

brands to life with energized

associates, great service and

outstanding products


• Review our Westin product to reflect the brand in all Food & Beverage areas with additional SuperFoodRx items and recipes, with the use of organic products, specialty breads, specific Westin bqt menus, a staff cafeteria offering that reflects the brand, increased SuperFoodRx breakfast items and fresh self-made juice station, as well as “Westin” oriented food amenities and pastry items


• At the Arion LC we will focus to Authentic Luxurious Greek Food products and recipes, with dishes specific to certain areas, like koulouri Thessaloniki, trigona Panoramatos, tomato keftedes from Santorini, traditional nestle pie, pumpkin pies, apaki from Crete, loundza or halumi from Cyprus, recipes with mastixa from Chios. Basically we will “virtually” re-visit many regions of Greece, take the best products, concepts and recipes and implement as much as possible of luxurious classics into our food & beverage outlets, adding a twist of creativity


• Innovate and be creative in our Bqt products, new props, buffet cubes & presentations.

• Create some unique experiences for our guests through brand specific, creative and perfectly executed F&B Promotions

• Increase our Culinary & F&B media exposure & be recognized by the Athenian society and owners as being within the top 3 in Athens for excellence in F&B products, creativity and service delivery

• Increase the collaboration and sharing of information between Westin and Arion LC as to food products and technical skills amongst the teams


• Be recognized as the preferred employer in the region and be know for keeping our promises to associates, guests and shareholders

• Implement a fully functional store and outlet sales management and inventory systems

• Provide all culinary employees with a concrete and realistic development plan • Achieve Westin and Arion LC food related and composite F&B GSI results above

average EAME and Resorts• Maintain and be recognized for our leadership in hygiene processes & programs –

HACCP/ISO, EFET, and Clifton

Astir Palace ResortDepartmental Challenges

• Astir Palace operates like a seasonal City Resort with a very different level and type of business during the winter and summer months. The time period to train seasonal employees is very limited and creates as well some inconsistencies in our product production and delivery. One solution to remedy to this can be to hire the same seasonal employees year after year; however the downside to this process is that none of those employees can fully embrace the Starwood values, as by mid-season they need to start again the search for a winter job. The other downside to this process is that seasonal employees have limited personal growth opportunities.

Astir Palace ResortDepartmental Challenges

• At both Westin & Arion LC some restaurants areas are not directly connected with their respective production areas, resulting in coordination challenges, ie Al Fresco summer, Westin Pool Bar, Alia Lounge and Restaurant

• Purchasing & Outlets are not operating through an electronic inventory system, therefore creating additional tasks in order to maintain control, place orders and take inventory.

• Outlets service & kitchen production is not working with an electronic order placing system, resulting sometimes in delays & miss-understandings, mix up in orders priorities and wrong timing of food delivery.

Astir Palace ResortPeople & Team Development

• Create opportunities for employees to move up the ladder and consider a career withinStarwood in Greece or beyond borders

• Encourage associates to think beyond their personal borders• Encourage associates to take individual initiatives and responsibilities• Openly share all information and maintain monthly meetings• Arrange for technical training opportunities and professional visits• Become more active in the regional professional communities, with Starwood culinary presentations in schools

Coach and assist associates to reach their goals

Astir Palace ResortPeople Challenges

• Financial situation in Greece - all associates are very hurt by the current economic situation and all associates know of a family member, friend or neighbors whose life has been seriously troubled by the current events. It will take some time to restore confidence for a the new cycle of job creation and a brighter future

• Most associates are cautious towards their career prospects and put a very high value on job security

Astir Palace ResortCurrent & Pending Projects

• Chocolate Promotion Westin Sofa bar February 2011

• Thai Festival Westin Blue Hytra March 2011

• Spanish Festival Arion LC Grill Room May 2011

Astir Palace ResortCurrent & Pending Projects

• Kymata restaurant – new kitchen design, construction and implementation of a Live Stations Concept Restaurant

• Pool Bar – relocation from the present area to the upper terrace of Kymata

• 2011 pre-season F&B Promotions and Festivals – Chocolate, Thai, and Spanish

• Preparation for summer outlets, hiring and implementation of 2011 menus

• BQT – review & proposal for a rejuvenated product, tables, decorations, props

Westin & Arion LC – bring the brands to life

Documents

Handover Kitchen kalathakis 2010--2011