SOP Intercontinental Group Chinese Restaurant How to close the restaurant41647

STANDARD OPERATINGPROCEDURE TASK: HOW TO CLOSE THE RESTAURANT TASK NUMBER: CR-0012 DEPARTMENT: F&B – Chinese Restaurant DATE ISSUED: Jan.. To ensure the restaurant is closed properly.. T

STANDARD OPERATING

PROCEDURE

TASK: HOW TO CLOSE THE RESTAURANT

TASK NUMBER: CR-0012

DEPARTMENT: F&B – Chinese Restaurant

DATE ISSUED: Jan 2005

EXPECTATION:

Being informed of closing of the restaurant, possibly with last orders Not imposing customers and that service and respect are taken in consideration.

TIME TO

TRAIN: 15 minutes

Why is this task important for you and our guests?

Answers:

1 To ensure the restaurant is closed properly.

2 To ensure the restaurant is cleaned after closing – makes opening task for early shift easier.

3 To ensure the restaurant is set and stations are stocked for the next shift

4 To ensure light are off to save energy expenses

5 To ensure the logbooks are filled out with the details.

6 To ensure the keys are recorded and kept for safe keeping overnight – security and risk management.

1) Make last call Inform the guest on a personal basis

that the restaurant will close in 15 minutes

Madame/Sir, may I inform you that our restaurant will stop serving at……o’clock in 15 minutes, is there anything else we can serve you?

Close out last checks and thank the guest

Any other details to be added by the hotel.

1 Why is the time 15 minutes and not shorter or longer?

(DRILL LANGUAGE)

2 Why should you close the checks?

3 Why should you thank the guests?

2) Hostess stand The telephones have to be

disconnected and kept in the Hostess cabinet

Reservation book, pen and order pad

to be removed and kept in the Hostess cabinet

Deliver outlet’s log book to the Room Service (or designated area)

1 Why should the phones be disconnected?

2. Why should these items be removed?

3. Why should the log books go

to the Room service or designated area?

3) Keeping the equipment All table equipments are to be

removed from the stewarding area 1 Why should all table equipment be removed from

and kept it in the outlet.

Stations to be stocked up

the stewarding area?

4) Table set up All table setting has to be completed

and cleaned 1 Why should all the table settings be completed?

5) Start cleaning Working counter, floor, stations and

wall has to be cleaned and wiped

Beverage bottles are to be locked inside cabinet/chiller

1 Why does everything be cleaned and wiped?

2. Why do the beverages & bottles have to be locked away?

6) Cashiering Please refer to the cashiering

procedure from Accounting

Acc#………

7) Sign out. Record information on internal log

book for F&B cost controller and security

Sign out on outlet sign in/out book

1 Why should information be recorded in the log book

2 Who will read the log book?

3 Why does every staff member sign out before leaving the work place?

8) Lights Ensure all customers have vacated

the area first

Switch board to switch off all lights

1 Why should all lights be witched off?

9) Power point Turn off all power sources (except

fridge) 1 Why should all power be switched off?

2 Why should you not switch off the fridge power?

10) Keys Return all keys to team leader.

11) Locking the door All doors have to be closed and

locked 1 Why should doors be locked?2. Who is responsible to check

if door is closed?

12) Keys Return all keys to security office 1 Why should the keys be

returned to the security office?

Now ask the Trainee to practice the whole task from start to end to test

competency.

Get trainee to practice

Summary questions:

1 Why does the floor, etc be cleaned and wiped?

2 Why do the beverages & bottles have to be locked away?

3 Why should information be recorded in the log book

4 Why should all the table settings be completed?

5 Who will read the log book?

6 Why does every staff member sign out before leaving the work place?

7 Why should all lights be witched off?

8 Why should the phones be disconnected?

9 Why should doors be locked?

10 Why should all table equipment be removed from the stewarding area?

11 Why should all power be switched off?

12 Why should you not switch off the fridge power?

13 Why should the keys be returned to the security office?

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