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STANDARD OPERATING STANDARD OPERATING

PROCEDURE PROCEDURE
TASK: HOW TO CLOSE A BAR
TASK NUMBER: GEN-0018
DEPARTMENT: General
DATE ISSUED: April 6, 2012
GUEST
EXPETATI!N:
Being informed of closing (last orders). Not imposing customers.
Service/Respect is taken in consideration.
TIME T!
TRAIN:
30 minutes
"#$ i% &#i% &a%' i(p)r&an& *)r $)+ an, )+r -+e%&%.
An%/er%:
1. To ensure te !ar is closed properl".
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#. To ensure te !ar is cleaned after closing $ makes opening task for earl" sift easier.
3. To ensure te !everages are controlled properl" $ loss prevention $ responsi!ilit".
%. To ensure te ke"s are recorded and kept for safe keeping overnigt $ securit" and
risk management.
STEPS 0!"1 STANDARDS TRAINING 2UESTI!NS
1) Make last call
Inform the guest on a personal bass that the
!ar "ll close n 15 mnutes#
Ma$ame%&r' ma( I nform (ou that our !ar
"ll stop ser)ng at**o+clock n 15 mnutes'
ma( I ask (ou for (our last or$er#
,lose out last checks an$ thank the guest#
Any other details to added by the hotel.
-h( s the tme 15 mnutes an$ not shorter
or longer .
/rll 0anguage
2) &tart cleanng -orkng counter' floor an$ "all has to be
cleane$ an$ "pe$#
!e)erage bottles are to be locke$ ns$e
cabnet%chller#
-h( $oes e)er(thng be cleane$ an$ "pe$.
-h( $o the be)erages 1 bottles ha)e to be
locke$ a"a(.
2) &gn out# 3ecor$ nformaton on nternal log book for
41! cost controller an$ securt(#
&gn out on outlet sgn n%out book#
-h( shoul$ nformaton be recor$e$ n the
log book
-ho "ll rea$ the log book.
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-h( $oes e)er( staff member sgn out
before lea)ng the "ork place.
5) 0ghts Ensure all customers ha)e )acate$ the area
frst#
&"tch boar$ to s"tch off all lghts#
-h( shoul$ all lghts be "tche$ off.
STEPS 0!"1 STANDARDS TRAINING 2UESTI!NS
5) 6e(s 3eturn all ke(s to team lea$er#
7) 8ostess stan$ 9he telephones ha)e to be $sconnecte$ an$
kept n the 8ostess cabnet#
3eser)aton book' pen an$ or$er pa$ to be
remo)e$ an$ kept n the 8ostess cabnet#
/el)er outlet+s log book to the 3oom &er)ce
:or $esgnate$ area)#
-h( shoul$ the phones be $sconnecte$.
-h( shoul$ these tems be remo)e$.
-h( shoul$ the log books go to the 3oom
ser)ce area.
;) 0ockng the $oor <ll $oors ha)e to be close$ an$ locke$# -h( shoul$ $oors be locke$.
-ho s responsble to check f $oor s
close$ .
8) 6eepng the e=upment <ll table e=upments are to be remo)e$ from
the ste"ar$ng area an$ kept t n the outlet#
-h( shoul$ all table e=upment be
remo)e$ from the ste"ar$ng area.
>) 9able set up <ll table settng has to be complete$ an$
cleane$#
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10) Po"er pont 9urn off all po"er sources :e?cept fr$ge)# -h( shoul$ all po"er be s"tche$ off.
-h( shoul$ (ou not s"tch off the
fr$ge po"er.
11) 6e(s 3eturn all ke(s to securt( offce# -h( shoul$ the ke(s be returne$ to the
securt( offce.
12) ,asherng &lease refer to te casiering
procedure from 'ccounting.
'cc())))))))).
N)/ a%' &#e Trainee &) pra3&i3e &#e /#)le &a%' *r)( %&ar& &) en, &) &e%&
3)(pe&en3$4
Ge& &rainee &) pra3&i3e
S+((ar$ 5+e%&i)n%:
1# -h( $oes the floor' etc be cleane$ an$ "pe$.
2# -h( $o the be)erages 1 bottles ha)e to be locke$ a"a(.
2# -h( shoul$ nformaton be recor$e$ n the log book
5# -ho "ll rea$ the log book.
5# -h( $oes e)er( staff member sgn out before lea)ng the "ork place.
7# -h( shoul$ all lghts be "tche$ off.
;# -h( shoul$ the phones be $sconnecte$.
8# -h( shoul$ $oors be locke$.
># -h( shoul$ all table e=upment be remo)e$ from the ste"ar$ng area.
10#-h( shoul$ all po"er be s"tche$ off.
11# -h( shoul$ (ou not s"tch pff the fr$ge po"er.
12#-h( shoul$ the ke(s be returne$ to the securt( offce.
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