STANDARD OPERATINGPROCEDURE TASK: HOW TO CLOSE THE RESTAURANT TASK NUMBER: CS-0016 DEPARTMENT: F&B - Coffeeshop DATE ISSUED: Jan.. To ensure the restaurant is closed properly.. To ensure
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PROCEDURE
TASK: HOW TO CLOSE THE RESTAURANT
TASK NUMBER: CS-0016
DEPARTMENT: F&B - Coffeeshop
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.
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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 and kept it in the outlet
1 Why should all table equipment be removed from the stewarding area?
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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
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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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