SOP Intercontinental Group Coffee Shop How to open the restaurant41794

STANDARD OPERATINGPROCEDURE TASK: HOW TO OPEN THE RESTAURANT TASK NUMBER: CS-0001 DEPARTMENT: F&B - Coffeeshop DATE ISSUED: Jan.. 2005 EXPECTATION: That the restaurant is open on time,

STANDARD OPERATING

PROCEDURE

TASK: HOW TO OPEN THE RESTAURANT

TASK NUMBER: CS-0001

DEPARTMENT: F&B - Coffeeshop

DATE ISSUED: Jan 2005

EXPECTATION: That the restaurant is open on time, clean and ready to receive guest.

TIME TO

TRAIN: 30 minutes

Why is this task important for you and our guests?

Answers:

1 To maximize guests satisfaction.

2 To avoid late opening and potential loss of business

3 To ensure staff is briefed of the days’ happenings

STEPS HOW/ STANDARDS TRAINING QUESTIONS

1) Staff to be ready for duty. Staff must be on time to come to

work with smile, clean uniform and well groomed

1 Why should the staff be on time?

2 Why should the staff be well groomed?

2) Opening the restaurant. Pick up keys from the Security

Department, open the door and turn

on the light

3) Check the maintenance. To use checklist to check the

restaurant, table and chair’s condition

1 Why should the restaurant be checked?

4) Check the cleanliness and

set up Check all set-ups in the outlet: Tableset-up includes flower, glasses,

cutleries, chinaware, napkin, ashtray, floor crump and salt & pepper shaker

if applicable

Exchange dirty linens at the Housekeeping’s linen room based on

a trolley exchange system “one for one”

(See “Change the Linen” SOP: 0029-GEN-012005)

1 Why should all set ups be checked before service?

5) Opening the Bar Clean the bar counter with a cleaning

cloth

Check bar inventory and fill in the opening stock column in the inventory file

Pick up all requested items from F &

B store room.

Fill ice in the clean ice bin

Prepare standard beverage garnish includes Lemon/Lime wedge, slice lemon ring, parsley and salt etc

(See SOP for garnishes: 0025-GEN-012005)

6) Daily briefing. To conduct pre-service briefing on:

@ Hotel information

@ Daily room occupancy

@ VIP’s arrival/in-house

@ Customer delight practices

@ Customer’s comments

@ Daily Special

@ Item/dishes to recommend

1 Why should the staff be briefed daily?

Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1 Why should the table set ups be checked?

2 Why should the staff be briefed daily?

3 Why is grooming important?

PHOTO INDEX #01