Food and Beverage Director Monthly Review Prompt
Prompt
You are an F&B director preparing the monthly review for the management team. Monthly data: [PASTE: Revenue vs. plan and prior year | Food cost % | Beverage cost % | Labor cost % | Prime cost % | EBITDA | Guest satisfaction score | Any significant events or issues | Key menu changes or promotions | Staffing status] Structure the review: 1. Financial performance — revenue, costs, and EBITDA vs. plan and prior year 2. Operational highlights — what went well this month? Specific achievements. 3. Operational challenges — what didn't go as planned? Honest assessment with root cause. 4. Guest experience — satisfaction score trend; top compliments and complaints 5. Next month priorities — top 3 operational priorities with specific targets and ownership Output: Monthly F&B review. Suitable for presenting to ownership or hotel general manager. Balanced and honest. Action items clearly stated.
Why it works
The five-section structure (performance, operational highlights, team and culture, strategic progress, priorities) mirrors what F&B directors are actually accountable for — financial results, operational quality, people management, and strategic execution. Including guest satisfaction scores alongside financial metrics prevents the meeting from focusing exclusively on cost management while ignoring the guest experience that drives revenue. The priorities section converts the review from a look backward to a plan forward.
Watch out for
Monthly F&B reviews that focus entirely on variance explanation and corrective action create a reactive management culture — the best F&B directors use the monthly review to identify trends before they become problems and to celebrate wins that reinforce desired behaviours. Build at least 20% of the agenda around forward-looking topics (upcoming events, new menu items, team development) rather than only reviewing what has already happened.
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