Cafe SOP

Each staff are responsible to take care each designated area.

All caf staffs are involve to schedule a duty roster for every 2
months.
All food must indicated an expiry date and to be highlighted in
coloured marker pen.
All new inventory must be kept separately from the current
stock.
Only one cashier staff is responsible to duty at cash register
system, the cashier box must be locked in the event of cashier
staff away to lunch or break. Prepare an extra box.
Must indicate shortage cash amount or extra cash amount in the
daily sales report and ensure the record is tally.
Operation hour might be extended from 8.15 am to 7.30 pm.
Weekly Duty Manager on rotation basis.
Job scope included overall cleanliness, replenishment of stock,
lunch break schedule, and other matter in the caf.
Assign one staff responsible in front of counter every 4 hours
daily to introduce food and serving to customer.
Staff who are not working as cashier also responsible to initial
receipt issue by cash register.
No one are allow to touch the cash register machine except caf
cashier staff on duty.
Kitchen/caf staff must remark food expiry date on all food.
All staffs must be aware of tour groups latest visitation schedule
from time to time.
Deep-cleaning caf on monthly basis only after 6.30pm.
Never allow consumption or transfer of leftover food.
Management will decide on disposal of leftover food.
Caf cashier staff are responsible to print out receipt and
give/show to customer at all time. Penalty will be imposed for
cashier staff who fail to obey the rules.
Tip-box to be prepared and tips are share among all staffs.
Incentive is given based on specific sales target. Rating from
2.5%-5%.