1 of 17

DatePre-Opening Time-Line (Worksheet)

^ Month Out Assign to Cmplt. Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Restaurants1 OS&E Review OS&E issues Resource vendors and obtain quotes Issue purchasing requests to owners Determine local purchase costs and order

Review delivery and storage Schedule Task force for move-in Prepare to Receive Staging, Distribution to Ballroom Delivery & Move-In

Review of KPMG and Concept statements final2 Dept. Specifics Order Resource Materials

Competition Study - Restaurants, Bars, Copies of Outlet Logos Liquor Laws - Available & Understood

Formulate F & B StrategyCoffee Program DeterminedOutlet Positioning & Marketing PlanDraft Hours of Operation/Concept/Outlet

Gold Standard Program Service Standards Buffet Set-Up Standards Accident/Loss Prevention Program Hours of Oper/Concept/Outlet Scripts Doc. Blueprint of Outlet Furniture layout

Set China, Glass, Flatware & Linen Pars Procedures for Forecasting/Progress Reports Establish Inter Bar Transfer Forms Rules and Regulations RS-VIP Procedures & Items Determined

RS-Room Numbers and Room Types Established RS-Mini Bar Procedures Established Setup Filing System w/Box Files for Daily Report

Music selection and speaker evaluation

Prepared by: Reviewed by: Director of F&B

2 of 17

DatePre-Opening Time-Line (Worksheet)

^ Month Out Assign to Cmplt. Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Order of Service (For Each Meal Period) Station Sizes per Server - Buffet & Ala Carte Parking Validatiion Procedures Determined Server Incentive Program Drafted & Finalized Identify Outlet Supervisors "Paper" Work Area Determine coat hanging proce. & locations

RS-Vip Order forms, photos, stock order Taste Panel Procedures Menu Class Procedures Setup Back-Up Dupe System System for Daily Inven/Shift Change for Bars Establish Restaurant Reservation Policy "Single Diners" Concept(Yes or No) "No Smoking" Sections (Yes or No) "Take Out" or " To Go" Procedures & Policy Opening Forecast & Schedule Florist Identified Food Pick-Up Procedures

Outlet - Table Top Photos RS-Set-Up Order taker Desk Room Service RS-Sv Post Photos of All Food Presentations RS-Sv-Post Photos Tray and Table Set-ups Distribute F&B Local Regulations Post Coffee Making Standards and training Establish Pre-& Post Opening Dept. Meetgs Weekly Pre-opening Critiques Started Dept. Meetings Begin

3 Licenses & Permits Determine responbilities for license, permitsReview health regulation and certificatesProcess licenses, permits, health certificatesHealth/Food Handling Certs. Obtained-MGRHealth/Food Handling Certs. Obtained-AssotsLicenses, Permits & Health Certificates Revd.

Prepared by: Reviewed by: Director of F&B

3 of 17

DatePre-Opening Time-Line (Worksheet)

^ Month Out Assign to Cmplt. Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

4 Management Determine Number of Positions Dept. Organization Chart Positions Posting Dates in MCMS Management Positions Hired Post Unifilled Positions Management & Supervisor Schedules

Order Log Book Put Log Book Into Use

5 TrainingDraft Training Strategy for F & BFinalize All DatesPrepare Training Calendars and SchedulesIdentify Locations & Material NeedsEcolab, Fidelio, Micros, Training ScheduledManagement Orientation & CT Pro.Training Calendar Documented & DistributedReceiving Orientation for New AssociatesManagement Attends Payroll ClassesSanitation and Health TrainingAssociate Classroom Training SeminarsFidelio System TrainingPrepare"15 Minutes Training" CalendarsAssociate On Proverty Training SeminarsTelephone & Pager Handling & TrainingNew Hire Post-Opening Procedure DeterminedNew Hire Training Procedures (Post Opening)

6 Uniform Determine Uniform Program & Shoe Policy Finalize Uniform Program, Costs & Order

LSOP On Distribution and Retrieval Selected Uniform Vendor obtains MaterialsPlan Fitting and Distribution Schedule

Associate Uniform FittingIssue Uniforms & Sign Uniform Receipt

Prepared by: Cliff Delorey Reviewed by: Director of F&B

4 of 17

DatePre-Opening Time-Line (Worksheet)

^ Month Out Assign to Cmplt. Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

7 Wage Scale Competitive Wage Survey Mgmt & Hourly Gather Prelim. Numbers of Hourly Finalize Hourly & Mgmt Scale Finalize Number of Hourly Positions

8 Associates- HRDNumbers / Positions to HRInterviewing Process Determined

Write Job Descriptions and Profiles for All Finalize and Document to GM/HRD

Associate Applications Screening & SelectionAssociate Time Record Policy DefineApplications To HRD for Reference & OfferDetermine Name Tag PolicyF & B Appearance Standards DocumentedAssociate Name Tag List To HRD

Prepare Pre-opening Associate SchedulesPrepare Associate Phone List

Prepare Orientation Packets & Checklist Attendance/Call in/Schedule-Assoc. Review

Issue Associate Lockers First Week Normal Shift Schedule (Pre-opening)

9 EquipmentDetermine Telephone & PBX RequirementDetermine Operation Computer RequirementDetermine Radio & Pager RequirementRS - Mini Bar Sample DeliveredReview Procedures for Time Recording SystemTime System and LAN Installation Complete

Prepared by: Reviewed by: Director of F&B

5 of 17

DatePre-Opening Time-Line (Worksheet)

^ Month Out Assign to Cmplt. Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

10 Supplies Determine F & B Print Order

Determine F&B Guest & Paper SuppliesSelect Print VendorSelect F&B Guest & Paper Supply VendorsProof and Print all F&B Collateral

Newspaper Selection & Par OrderReceive & Store Print, Paper & Guest SuppliesBuffet Decorations Selection & Order

11 Office SuppliesObtain Pre-opening Office SuppliesObtain Pre-opening Office EquipmentIdentify Office Furniture RequirementsObtain Outlet & Training Office Supplies

12 PurchasingEstablish Procurment ScheduleVending Purveyors and Needs Established Identify Vendors - Food, Beverage & SuppliesOrder & Receiving PoliciesSet Store Room Operating Hours PolicySet Security & Control Policy for all Storage Set up Manual Inv. & Req. SystemSet Fidelio Controllable SystemSet Fidelio F&B Requisition system Opening & Quarterly Inventory ProceduresSet Initial Par LevelsSet up F&B & General StoreroomsPlace Pre-opening F&B ordersConvert Manual to Fidelio SystemsIssue Initial F&B Requisition

Prepared by: Reviewed by: Director of F&B

6 of 17

DatePre-Opening Time-Line (Worksheet)

^ Month Out Assign to Cmplt. Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

13 Keys & Asset ManagementF&B Key System DeterminedWrite LSOP for Locks and Key ControlDetermine High Value Storage AreasAssign Key Control to Mgt/Assoc.

14 AccountingObtain Chart of All AccountsDetermine Acc. Cashiers vs F&B CashiersC-7's Transfer ProceduresSetup Potential Food Cost ProceduresEstablish Bank and Handling ProceduresCredit Card ProceduresSelf-Cashiering Policy LSOPBanquet - Cash Bar LSOPRS - VIP Package-Assign ChargesSetup Mini Bar Controls with HousekeepingSetup Petty Cash and Expense Systems

Prepared by: Reviewed by: Director of F&B

7 of 17

DatePre-Opening Time-Line (Worksheet)

^ Month Out Assign to Cmplt. Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

15 LSOPSOP ReviewedAssociate Cafeteria PolicyTaste Panel Policy (Staff & Guest)Left Over& Take Out Request PolicyGratuity / Service Charge PolicyPrinted Materials LSOP DocumentedCoat Check System and LiablityLiquor Cut-Off PolicyMini Bar Procedures with HousekeepingWine-by the Glass ProceduresGuest Lost & Found ProceduresGuest Accident / Damage PolicyRS - Guest Loyalty ProgramRS - Amenity ProceduresRS - Table / Tray Return PolicySystem for Reserving TablesBreak ProceduresOutside Catering PolicyService Elevator UsageF&B Linen and Rag ProcedureF&B Complaint & Comment PolicyDaily Menu Class ProceduresOrdering of Birthday CakesF&B Discounts ProgramsOutlet Dress Code PolicyF&B Hours of OperationsCashier ProceduresCorkage Charge PolicyOutside Food PolicyF&B Assoc. Discount PolicyExecutive Lounge Procedures

Prepared by: Reviewed by: Director of F&B

8 of 17

DatePre-Opening Time-Line (Worksheet)

^ Month Out Assign to Cmplt. Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

16 EngineeringWO Log Set-Up & Procedures DeterminedPest Control Selection and ProceduresTrash Removal and Recycle ProceduresList of Custom Made Items NeededOutlet Punch ListsWater/Gas/Electrical HookupEquipment Startup and CommisioningIce Machine Startup and CommisioningPest Control Program ImplementationEnergy Conservation

17 CleaningContact Ecolab Product and Station setupContact Ecolab for MSD InformationDetermine Responsibilities by AreaIdentify Cleaning/Dishroom EquipmentStewarding Procedures & ReportingSchedule Early Team(Associates or Task Force)Order Pre-open Outlet Cleaning SuppliesEcolab Install Chemical StationsCommission Dish/Glasswashing Machines Disribute Pre-open Outlet Cleaning Supplies Setup Stewarding Overnight Cleaning ProgramTrash Breakdown Procedures (w/Kitchen)Identify and Setup Chemical Storage AreasDishroom & Breakdown Areas OrganizedSilver Care & Storage ProceduresSetup Wet Garbage Silver Return Grease and Wet Garbage RemovalOutlet Station Breakdown

Prepared by: Reviewed by: Director of F&B

9 of 17

DatePre-Opening Time-Line (Worksheet)

^ Month Out Assign to Cmplt. Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

18 MenusConcept Design for Menus with PrinterDevelop Menu Items with ChefRS - Doorknob Menus DevelopedDetermine Kids Menu PolicyInitial Pricing DeterminedDevelop Beverage and Wine Lists Wine List, Availability, Vendor ResearchInitial Beverage Pricing DeterminedInitial Menu & Pricing to Printer for LayoutBeverage & Wine List to Printer for LayoutAll Proofs Received and Edit for ChangesAll Food And Beverage Pricing FinalizedTranslation of Menus (if applicable)Final Proofs of all Items + TranslationAll Menus go to PrintDetermine Outlet Substitution Policy Develop Mini Menus for Outlet PromotionDistribute Menu Proofs for Training Prepare Location of Menu HoldersRS - Menu & Doorknobs to RoomsAll Menus Received and Distributed

19 Practice MealsPlanning Session with Managers/ChefsDecide Dates, Meal Periods and ItemsDevelop Critique Form & Feedback PlanInvitation Process for Hotel StaffPractice Meals with F&B StaffPractice Meals with Hotel StaffOpen Meals with Hotel StaffDaily Meal Period Critique

Prepared by: Reviewed by: Director of F&B

10 of 17

DatePre-Opening Time-Line (Worksheet)

^ Month Out Assign to Cmplt. Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

20 POS Determine Outlet System Req for Corp.Receive and Review Riser DiagramReview & Indicate Actual POS LocationsComplete Cable Wksht; Riser, Cable Wksht & Elect.Spec to - DesignReview and Approve Cabling DesignVerify Computer Room PowerVerify Telephone and ShelvingMicros Pre-Installation MeetingFinalize POS Equipment Order with ITPlace Local or Corp. Equipment OrderOrder Telephone LinesBegin Cable PullsDraft Training ScheduleConfirm actual Outlet POS TerminationsBegin Outlet Menu Configuration SheetsHot & Cold Side Items - Printer DesignationProgram Final Menus to Micros w/PricesCabling Done, Schedule Cable TerminationsConfiguration Manager ArrivesEquipment DeliveryHot & Cold-Printer Designation-Final ReviewMicros Training Manager ArrivesMicros POS Training Room SetupMicros POS Associate TrainingRelocate to Actual LocationsMicro's POS Training in OutletFinal Debug and Handoverwith MicrosInstallation Complete

Prepared by: Reviewed by: Director of F&B

11 of 17

DatePre-Opening Time-Line (Worksheet)

^ Month Out Assign to Cmplt. Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

21 Linen Draft Handling ProceduresPars, Distribution & Security PlanReceive Linen and Place in StorageClean Initial Inventory for OperationsDistribute Linen Inventory to OutletsRS - Arrange a Secure/Clean Storage AreaImplement Rag & Kitchen Towel Procedures

22 Safety Fire Hazards, Fire Lanes, Safety Exits-Id'dEstablish Pre-opening Fire ProceduresReview Fire Safety SystemsEstablish Hotel Fire Safety ProceduresMount First Aid Kits in All AreasEstablish Safe Work PracticesSpecialized Fire Safety Training Post Fire Evacuation ProceduresEstablish F&B Fire & Safety Committee

23 InspectionsWeekly Hotel /Area Inspections BeginPrioritize Punch ListPunch Checklist for Each Area CompletedArea Walk -Through w/Engineering; Punch List

Prepared by: Reviewed by:

Director of F&B

05/08/2023

12 of 17

Date 05/08/23Pre-Opening Time-Line (Worksheet)

Month Out Nov. ' Dec. ' Jan. ' Feb. ' Mar. ' Assigned to Cmpltn Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

KITCHEN1 OS&E Review OS&E issues Resource vendors and obtain quotes issue purchasing requests to owners Determine local purchase costs and order

Review delivery and storage Schedule Task force for move-in Prepare to Receive Staging, Distribution to Ballroom Delivery & Move-In 2 Dept. Specifics

Competition Study - RestaurantsFormulate F & B Strategy

Order Resource Materials

Operation/Concept/Outlet

Coffee Program Determined Buffet Set-Up Standards

Set China, Glass, Flatware & Linen Pars Procedures for Forecasting/Progress Reports Accident/Loss Prevention Program Hours of Operation / buffet RS-VIP Items Determined

Blueprint of stroreroom / cooler layouts Rules and Regulations Weekly Pre-opening Critiques Started Establish Pre-& Post Opening Dept. Meetgs Food Pick-Up Procedures Setup Filing System w/Box Files for Daily Report Identify Outlet Supervisors "Paper" Work Area Order of Service (For Each Meal Period)

Reviewed by: Director of F&B

Menu Class Procedures Taste Panel Procedures "Take Out" or " To Go" Procedures & Policy Opening Kitchen Schedule

Buffet Photos RS-Sv Post Photos of All Food Presentations Dept. Meetings Begin

Establish Menu Cycle and cost per meal per Ass.

Cost of Staff Meal Passed to Accounting

3 Licenses & Permits Determine responbilities for license, permitsReview health regulation and certificatesProcess licenses, permits, health certificatesHealth/Food Handling Certs. Obtained-MGRHealth/Food Handling Certs. Obtained-Assots

4 Management Determine Number of Positions Dept. Organization Chart Positions Posting Dates in MCMS Management Positions Hired Post Unifilled Positions

Order Log Book Management & Supervisor Schedules

Put Log Book Into Use5 Training

Draft Training Strategy for 39 pointsFinalize All DatesPrepare Training Calendars and SchedulesEcolab, Fidelio, Micros, Training ScheduledReceiving Orientation for New Staff

Reviewed by: Director of F&B

Prepared by:

Prepared by:

05/08/2023

13 of 17

Date 05/08/23Pre-Opening Time-Line (Worksheet)

Month Out Nov. ' Dec. ' Jan. ' Feb. ' Mar. ' Assigned to Cmpltn Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Management Orientation Meeting & Team BuildingManagement Attends Payroll ClassesSanitation and Health TrainingFidelio System TrainingIdentify Locations & Material NeedsPlan Practice Meal SchedulesPractice Meal Sessions - Inhouse StaffPractice Meal Sessions -Outside GuestsTelephone & Pager Handling & TrainingTraining Calendar Documented & DistributedNew Hire Post-Opening Procedure DeterminedNew Hire Training Procedures (Post Opening)Prepare"15 Minutes Training" Calendars-1st Two Months

6 Uniform Determine Uniform Program & Shoe Policy Finalize Uniform Program, Costs & Order

SOP On Distribution and Retrieval Selected Uniform Vendor obtains MaterialsPlan Fitting and Distribution Schedule

Staff Uniform FittingIssue Uniforms & Sign Uniform Receipt

7 Wage Scale Competitive Wage Survey Mgmt & Hourly Gather Prelim. Numbers of Hourly Finalize Hourly & Mgmt Scale Finalize Number of Hourly Positions

8 Staff- HRDNumbers / Positions to HRInterviewing Process Determined

Write Job Descriptions and Profiles for All Finalize and Document to GM/HRD

Staff Time Record Policy DefineStaff Applications Screening & SelectionApplications To HRD for Reference & OfferDetermine Name Tag PolicyF & B Appearance Standards DocumentedStaff Name Tag List To HRD

Reviewed by: Director of F&B

Prepared by:

05/08/2023

14 of 17

Date 05/08/23Pre-Opening Time-Line (Worksheet)

Month Out Nov. ' Dec. ' Jan. ' Feb. ' Mar. ' Assigned to Cmpltn Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Prepare Staff Phone List Prepare Orientation Packets & Checklist Attendance/Call in/Schedule-Staff Review

Issue Staff Lockers First Week Normal Shift Schedule Prepare Pre-opening Staff Schedules

9 EquipmentDetermine Telephone & PBX RequirementDetermine Operation Computer RequirementDetermine Radio & Pager RequirementReview Procedures for Time Recording System

10 Supplies Determine F & B Print Order

Select Print VendorProof and Print all F&B CollateralDetermine F&B Guest & Paper SuppliesSelect F&B Guest & Paper Supply VendorsReceive & Store Print, Paper & Guest Supplies

Buffet Decorations Selection & Order Newspaper Selection & Par Order

11 Office SuppliesObtain Pre-opening Office SuppliesObtain Pre-opening Office Equipment

12 PurchasingEstablish Procurment ScheduleVending Purveyors and Needs EstablishedIdentify Vendors - Food, Beverage & SuppliesOrder & Receiving PoliciesSet Store Room Operating Hours PolicySet Security & Control Policy for all Storage

Set Fidelio Controllable SystemSet Fidelio F&B Requisition system Opening & Quarterly Inventory Procedures

Reviewed by: Director of F&B

Set Initial Par LevelsSet up F&B & General StoreroomsPlace Pre-opening F&B orders

Issue Initial F&B Requisition

13 AccountingObtain Chart of All Accounts

C-7's Transfer ProceduresSetup Potential Food Cost Procedures

RS - VIP Package-Assign Charges

Setup Petty Cash and Expense Systems

14 Keys & Asset ManagementF&B Key System DeterminedWrite SOP for Locks and Key ControlDetermine High Value Storage AreasAssign Key Control to Mgt/Staff

15 SOPSOP ReviewedStaff Cafeteria PolicyTaste Panel Policy (Staff & Guest)Left Over& Take Out Request PolicyGratuity / Service Charge PolicyPrinted Materials SOP Documented

RS - Amenity ProceduresBreak ProceduresOutside Catering PolicyService Elevator UsageF&B Rag ProcedureF&B Complaint & Comment Policy

Reviewed by: Director of F&B

Prepared by:

Prepared by:

05/08/2023

15 of 17

Date 05/08/23Pre-Opening Time-Line (Worksheet)

Month Out Nov. ' Dec. ' Jan. ' Feb. ' Mar. ' Assigned to Cmpltn Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Daily Menu Class ProceduresOrdering of Birthday Cakes

F&B Hours of Operations

Outside Food Policy

Executive Lounge Food deliver ProceduresRag & Kitchen towel procedure

16 EngineeringWork Order ProcedurePest Control Selection and ProceduresTrash Removal and Recycle ProceduresList of Custom Made Items NeededKitchen Punch ListsWater/Gas/Electrical HookupEquipment Startup and CommisioningIce Machine Startup and CommisioningPest Control Program ImplementationEnergy Conservation

17 CleaningDetermine Responsibilities by AreaContact Ecolab Product and Station setupContact Ecolab for MSD InformationIdentify Cleaning/Dishroom EquipmentStewarding Procedures & ReportingSchedule Early Team(Staff or Task Force)Commission Dish/Glasswashing Machines

Ecolab Install Chemical Stations

Setup Stewarding Overnight Cleaning Program

Grease and Wet Garbage Removal

Silver Care & Storage Procedures

Reviewed by: Director of F&B

Prepared by:

05/08/2023

16 of 17

Date 05/08/23Pre-Opening Time-Line (Worksheet)

Month Out Nov. ' Dec. ' Jan. ' Feb. ' Mar. ' Assigned to Cmpltn Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Dishroom & Breakdown Areas OrganizedIdentify and Setup Chemical Storage AreasOutlet Station Breakdown

18 Safety Fire Hazards, Fire Lanes, Safety Exits-Id'dEstablish Pre-opening Fire ProceduresReview Fire Safety SystemsEstablish Safe Work PracticesSpecialized Fire Safety Training Establish Hotel Fire Safety ProceduresPost Fire Evacuation ProceduresEstablish F&B Fire & Safety Committee

17 Linen

Rag & Kitchen Towel Procedures

18 MenusCreate a Healthy Menu for Health ClubHospitality Menus, Use Records Writtenset up menu All OutletTranslation of Menus (if applicable)Determine Recipes Card & Costing Determine Use Records for all Menu & OutletCosting of the menuSubstitution PolicyPricing DeterminedPricing FinalBrunch Menu, Layout, ServicePractice Meal Menus DeterminedRestaurant Menu AssemblyRoom Service Menu Assembly & Room PlacementKid'smenu/Use Records/ receipes cardUse Records - Posted on All Stations

20 POS Contact System Req at Corp; Draft Training ScheduleMicros Pre-Installation MeetingRiser Diagram, Cable Wksht & Elect.Spec-EngineerSchedule Micros(POS) Training & Programming

Reviewed by: Director of F&B

Prepared by:

05/08/2023

17 of 17

Date 05/08/23Pre-Opening Time-Line (Worksheet)

Month Out Nov. ' Dec. ' Jan. ' Feb. ' Mar. ' Assigned to Cmpltn Date1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Cable Runs Complete; Schedule Cable TerminationsConfiguration Manager ArrivesEquipment DeliveryHot&Cold Side Items-Printer Designation-Final ReviewComplete Cable Wksht; To Marr Instl. Mgr for OrderingHot & Cold Side Items - Printer DesignationMicros Programming; Final Menus to Rep w/Prices

31 InspectionsWeekly Hotel /Area Inspections BeginPrioritize Punch ListPunch Checklist for Each Area CompletedArea Walk -Through w/Engineering; Punch List

34 ChecklistsNight cleaning checklist Opening & Closing Checklists Station Par ChecklistCustomize cooler layout PlansOpening/Closing Kitchen Checklists Kitchen - AM&PM ChecklistsStation Rotation Chart & ProcedureTaste Panel Forms Printed"Sign-In, Sign-Out Sheet" (For Break Procedures)

Reviewed by: Director of F&B

Prepared by: