Restaurant and Bar Service: SOP

Opening Duties (Mise en Scène)

SOP Number FBSOP/003

Department Food and Beverage

Date Issued 15 DEC 2019
Time to Train 60 Min
Training by FB Manager

Policy:

To make the working outlet ready for service.

To have a clean service area.
To make sure that all service utensils are at their place.

Procedure:

Service:
Check your daily assignments.
Check your communication log book (if any).
Check your reservation log for any group or individual reservations.
Wipe down tables, chairs and your work station
Ensure all tables and chairs are level
Ensure all table top items are clean and organized (polish glasses, plates and chinaware)
Ensure TVs are turned on and are showing News (BBC or CNN)
Ensure music is on – appropriate instrument and volume level
Ensure lighting is on and at appropriate level for the day (no burnt out light bulbs)
Ensure all fixtures, mirrors and other signs are clean and dust free
Stock service stations
Set up cream and sugar bowls
Fill out salt and pepper sets, or any other condiment containers
Polish cruet sets

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 Bring sufficient tablecloths, nephrons, napkins and any other linen required for the service from
the laundry.
Fold napkins and keep extra napkins at your station for later use.
Prepare paper napkins, tablemats and coasters if any.
Polish candle and flower vases.
Prepare coffee, tea and hot milk with intended containers. (BF)
Prepare sufficient creamers for breakfast service. (BF)
Make sure you have sufficient hot plates in the plate warmer (if any)
Make your table set up for BF, LN and DN according to the style you are told by your manager.
Bar:
Check your daily assignments.
Check your communication logbook.
Clean your counter, bar tables and chairs. (daily cleaning task)
Check the bar book summary from the previous shift.
Sort bottles and take them to receiving area.
Check your stock.
Request your daily stock.
Prepare your mise sen place (wash and polish glass, cups, saucers, tea and coffee spoons, shakers,
blenders, etc…)
Setup Espresso machine.
Check if the glass washer is properly functioning.
Stock straws, cocktail napkins, stir-straws, coasters, skewers, etc.
Cut lemon wheels, wedges and twists, lime wedges, orange wheels and celery.
Stock ice, wine, and any other beverage in your list.
Empty garbage bins.
Refill coffee grinder, salt and pepper sets, napkin holders, coasters, etc.
Have proper stock for daily consumable supplies such as milk, fresh fruits etc.
Empty your order print collection box or pin.
Make sure your order printer is working.
Cashier (outlet):
Check your daily assignments.
Clean your workstation. (daily cleaning task)
Make sure you have sufficient change fund in small denominations

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 Make sure that your computer is turned on.
Make sure your POS is working properly.
Make sure your credit card processing POS is working properly. (if any)
Prepare necessary vouchers applicable for your transactions.
Request any supplies for the day such as roll papers, receipts, etc.
Kitchen Department:
Check in your workstation wearing appropriate uniform and a hair net.
Check your daily assignments.
Check all cold rooms for their appropriate level of mise en place.
Check all refrigerators’ and dishwasher’s temperature and record them timely as per the policy.
Check freezers and coolers for any "leftovers" or any product that may be used for that day’s
specials.
Empty trashcans and make them ready for today’s service.
All dishes, pots, pans and other service utensils should be cleaned.
Clean and sanitize all work units before and after use. (daily cleaning task)
Clean and sanitize all sinks before and after use. (daily cleaning task)
Check your daily consumption list and mini store stock.
Request your daily consumables in time.
Restock portioned ala cart menu mise en place.
Clean and wipe the floor before and after work. (daily cleaning task)
Clean oven spills every time after use.
Mop the floor after every spill and clean oil spills properly.
Check the mise en place you received from the out-going shift.
Prepare your station’s appropriate service utensils such as appropriate colored cutting board,
peeling knife, chef knife etc.
Refill condiment containers.
Post any product those are non-available until you get it back to your stock.
Check the non-available listing board for any updates- addition or subtraction.

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