pm-hospitality

Document a guest incident at a hospitality venue — injury, illness, foodborne complaint, altercation, or property loss — into a clear, defensible record. Use when asked to write up a guest incident, log an accident or complaint, document a slip/fall or allergic reaction, or record an incident for insurance/legal. Produces a factual incident report (who/what/when/where, witnesses, actions taken), an immediate-response checklist, notification/escalation steps, and follow-up — objective and liability-aware, without admitting fault.

Run a self-audit of a food establishment before the health inspector arrives, focused on the violations that actually close kitchens. Use when asked to prep for a health inspection, do a food-safety self-audit, avoid critical violations, or get ready for the health department. Produces a prioritized checklist organized by risk (critical/priority vs. non-critical), the temperature and hygiene fundamentals, a fix list with owners, and how to handle the inspector on the day.

Cost a menu item to a plate cost and food-cost percentage, then price it for a target margin. Use when asked to cost a dish, calculate food cost percentage, price a menu item, or engineer a menu for profitability. Produces a plate-cost breakdown (ingredient × yield × price), the food-cost %, a suggested price for the target margin, and menu-engineering flags (star / plow-horse / puzzle / dog) so the operator knows what to promote, reprice, or cut.

Build an onboarding and training guide for restaurant front-of-house staff (servers, hosts, bartenders). Use when asked to train a new server, create FOH onboarding, write service standards, or build a restaurant training program. Produces a phased training plan (shadow → hands-on → solo with support), the service-sequence standards, menu and allergen knowledge checks, POS and side-work basics, and a sign-off checklist that says when someone's ready to work a section alone.

Build a staff shift schedule that matches coverage to demand while hitting a labor-cost target. Use when asked to build a shift schedule, staff a rota, plan coverage for a restaurant/retail/shift-based team, or balance labor cost against service. Produces a day-part coverage plan mapped to forecast demand, role-by-role assignments, the projected labor cost vs. target, and the fairness/compliance guardrails (rest between shifts, overtime, availability).