The Piece Hall Trust’s Post

⭐️Creating “Micro-Moments” in Food & Beverage: The Power of Small Gestures⭐️ In luxury Food & Beverage, it’s often the small moments that leave the biggest impact. Thoughtful interactions—like remembering a guest’s favorite drink or offering a warm greeting on a rainy day—create lasting impressions and foster loyalty. As I work toward an F&B supervisor role, I’m focused on building a team culture where these small gestures are a daily priority. How do we bring this into daily operations? Personalization: Train staff to recognize and remember guest preferences. Empathy: Encourage attunement to guests’ needs, creating memorable, caring experiences. These moments elevate service from good to unforgettable, setting a luxury experience apart. What small gestures have stood out to you as a guest or leader? #MicroMoments #LuxuryDining #GuestExperience #RestaurantLeadership #FoodAndBeverage #ServiceExcellence #HospitalityInnovation #FandBCareers #AssistantRestaurantManager #OpenToWork #GuestSatisfaction #PersonalizedService #TeamCulture #LuxuryHospitality #DiningExcellence #AttentionToDetail #JobSearch #ServiceLeadership #RestaurantOperations #ProfessionalGrowth #FandBLeadership #Recruitment #FineDining #FoodAndBeverageService #JobOpportunities #CustomerExperience

Good opportunity

Hiring in the restaurant sector is getting brutal.

🍹 Recipe for a Perfect Job Post: Bars & Restaurants Edition 🌟 Discover the Ingredients for a Mouthwatering Job Advertisement that Attracts Top Talent in the Hospitality Industry! 🍽️ #JobPostTips #BarsAndRestaurants #HospitalityCareers #supplychainmanagement #restaurantjob #jobs #restaurant #job #jobopportunity #jobseeker #barjob #sommelier #supplychain #SCMJobs

Good opportunity with a great company

Project: 17 Project Name: Restaurant Lead List Project duration: 3 Day's 1k Lead's Project category: Virtual Assistant I will provide the following Information:  Business Name  Business Address  Google Map Link  Contact name  Company Phone number  Contact email address Targeted Title: 01  Owner  Head Chef  Executive Chef  Operations Manager  Head Baker  Pastry Chef Targeted Title: 02  Purchasing manager  Purchasing director  Head Chef  Executive Chef  Culinary Director  Back of House Manager  Chef Manager #leadgeneration #leads #companylead #linkedinleadgeneration #webresearcher #DataEntry

Not a bad day at our bar! Been told during an interview not too long ago: You can't have your own rock laid back bar without many standards and run a high end F&B operation in a hotel. Is totally different. *It is and I did not get the job* The understanding of the markets and their differences and how to approach them is the key of success not only in Food and Beverage but in hospitality. Every market is different.. every market has potential. #FoodAndBeverage #Hospitality #Concepts

The Essential Skills Every Waiter Needs to Succeed. Being a waiter is more than just taking orders and delivering food—it's about creating a memorable dining experience for every guest. As a waiter, you are the face of the restaurant, responsible for ensuring that each patron leaves with a smile. Key skills such as exceptional customer service, keen attention to detail, and the ability to multitask under pressure are essential. A good waiter is also knowledgeable about the menu, can recommend dishes, and pair wines effectively. Additionally, being able to handle difficult situations with grace and professionalism can turn a potentially negative experience into a positive one. Continuous learning and improvement in these areas will not only enhance your skills but also open up opportunities for career advancement in the hospitality industry. #WaiterSkills #HospitalityHeroes #ServiceExcellence #CareerGrowth #DiningExperience #WaiterLife #CustomerService #RestaurantPro #HospitalityIndustry #WaitstaffTips

Are We Losing the Heritage of Fine Dining Terminology and Traditions? We see it on cruise ships but not land based hotels and restaurants. When I began my career in hospitality, there was a structured and disciplined path to progression in the dining room. You started as a Commis de Rang, mastering the basics of service and observing the higher levels of expertise around you. From there, you could advance to Demi Chef de Rang, then Chef de Rang, and eventually to Head Waiter. Each role was clearly defined, and every step required honing specific skills and earning your place. Even terms like Débarrasseur, or devoroza as it was often called, had meaning. Clearing tables wasn’t just a task; it was an essential part of the guest experience, ensuring smooth and polished service. These roles and terms carried a sense of pride, professionalism, and progression. Today, much of this language and structure seems to be fading away. In many establishments, job titles have been simplified to generic terms like server, runner, or team member. The structured brigade system, which once emphasized teamwork and excellence, has been replaced by a focus on speed and efficiency. While operational flexibility is important, I can’t help but wonder if we’re losing something invaluable along the way. What’s more concerning is that many Food and Beverage Managers today don’t even know these terms. The foundational knowledge that used to define leadership in the industry is being lost. How can we expect future generations of hospitality professionals to learn and grow when those in leadership positions aren’t equipped with this knowledge themselves? These changes reflect larger shifts in the industry. The meticulous Gueridon service and dramatic Flambé service, once hallmarks of fine dining, are now rarely seen. Formal training, which encouraged young professionals to work their way through the ranks, has been replaced by a hire-and-train-on-the-job approach that often overlooks foundational skills. Even the language of fine dining—rooted in the French traditions that shaped the industry—is being left behind in favor of generic terminology. Why does this matter? Because these traditions and terms represented more than just a job—they symbolized a career, a craft, and a deep commitment to excellence. They provided a clear pathway for staff to grow, learn, and take pride in their work. The guest experience was elevated by a team that understood and respected the finer details of service. If we lose these traditions, we risk losing the essence of what makes fine dining special. Hospitality isn’t just about delivering food quickly or turning tables efficiently; it’s about creating an experience, an art form that demands skill, knowledge, and passion. So I ask, are we truly better off without these traditions? Or is it time to reintroduce these roles, this language, and the structured training that made hospitality ?. Trevor Walford