Rooftop Breakfast SOP Guide

STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE – SERVICE

ROOFTOP BREAKFAST
Version August 2022
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Double-six Luxury Hotel Seminyak -, Bali - Indonesia.
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Double-Six-SIF Page 1
Table of Content
SOP Number SUBJECT Page

Double-Six-RTBF-001 Basic Opening Breakfast Set Up 3
Double-Six-RTBF-002 Side Station Mice en Place 5
Double-Six-RTBF-003 Pick Up & Drop Petty Cash 7
Double-Six-RTBF-004 Tray Jack, Oval Tray, Rubbish Bin, Cutleries Bastub, Dust 9
Pan & broom Set up
Double-Six-RTBF-005 Complete Buffet Set up and Set up Buffet Tag 11
Double-Six-RTBF-006 Prepare all Micros Tab and test print 13
Double-Six-RTBF-007 Turn on the music and AC 15
Double-Six-RTBF-008 Morning Briefing for breakfast oprational 17
Double-Six-RTBF-009 Double check the guest special request to Chef incharge 19
and check the availability item
Double-Six-RTBF-010 Double check all table set up and chairs 20
Double-Six-RTBF-011 Welcoming, escorting and double check the guest 21
allergy (Hostess)
Double-Six-RTBF-012 Basic taking order (Explain Breakfast menu Buffet and 23
Ala carte)
Double-Six-RTBF-013 Make sure the guest allergy and explain the relate 25
menu with the allergy
Double-Six-RTBF-014 Punch Guest order on micros 27
Double-Six-RTBF-015 Serve food and beverage 28
Double-Six-RTBF-016 Check the guest satisfaction 30
Double-Six-RTBF-017 Clear up dirty plate, glass, and cup 32
Double-Six-RTBF-018 Offer Additional order (coffee, tea, sweets) 34
Double-Six-RTBF-019 Presenting the bill & handling payment 35
Double-Six-RTBF-020 Farewell greeting 37
Double-Six-RTBF-021 Basic closing breakfast operational (clear up and storage 38
all tables and chairs, remove all linen and send all dirty
linen to Laundry)
Double-Six-RTBF-022 Afternoon Briefing 40
Double-Six-RTBF-023 41
Clean and Sanitize all restaurant area
Double-Six-RTBF-024 Make preparations all stuffs for next operational 42

(Complete all side stand, prepare cutleries, cutleries
slip, prepare all linen, tissue and salt & pepper shaker)
Double-Six-RTBF-025 Support Lobby Deck Opreational and Overhand after 44
4pm
STANDARD OPERATING PROCEDURES
Department : FOOD & BEVERAGE SOP No : Double-Six-RTBF-001
Date Issued : August 2022 Date Revised: -
Subject : BASIC OPENING BREAKFAST PROCEDURE
Prepared by : Food & Beverage Manager
PURPOSE - POLICY / TUJUAN - KEBIJAKAN:

 To have the standard procedure how to open breakfast service step
Sebagai acuan standar bagaimana membuka pelayanan breakfast
 To ensure when the restaurant open well organized
Untuk memastikan ketika restaurant dibuka tertata dengan baik
RELEVANT TO WHOM / BERKAITAN DENGAN:

 Rooftop Breakfast Staff
Staff Rooftop Breakfast
PROCEDURE / PROSEDUR:
 Breakfast Table Set up
Adjust all tables and chairs position based on the breakfast lay out. Make sure it’s
clean before set up the table, set up all table start from placemate, cutleries, salt
pepper, sugar bowl, acrylic A5 & triangle.
Pengaturan Meja
Sesuaikan semua posisi meja dan kursi berdasarkan lay out. Pastikan sudah bersih
sebelum menata meja, siapkan semua meja mulai dari tatakan, peralatan makan,
garam merica, mangkuk gula, akrilik A5 & triangle.
 Adjust smoking area table, sofa, and ashtray. Make sure all table and sofa clean.
Sesuaikan meja di area merokok, sofa, dan asbak. Pastikan semua meja dan sofa
bersih.
 Prepare side stand and move to each section.
Siapkan side stand dan pindah ke setiap bagian.
 Set up hand sanitizer and sanitizer tag at all section.

Pasang hand sanitizer dan tag sanitizer di semua bagian
 Check all around the restaurant to ensure the restaurant is clean and tidy. Call
housekeeping Public Attendant if any dirty found.
Periksa seluruh restoran untuk memastikan restoran bersih dan rapi. Hubungi
House Keeping jika ada yang kotor.
POSITION NAME SIGNATURE
DEPT HEAD Billy Marlon Pontoh
HRD Ni Nyoman Windiastari
GM / EAM Praba Maniam
Department : FOOD & BEVERAGE SOP NO: Double-Six-RTBF-002
Subject : SIDE STATION MICE EN PLACE

 To have the standard procedure how to set up and prepare side station
Sebagai acuan standar bagaimana Cara set up dan menyiapkan side station
 To ensure all guest are well accommodated upon seating
Untuk memastikan semua tamu terlayani dengan baik ketika duduk

 Side Station Mise en Place Breakfast is a French culinary phrase which means "putting in
place" or "everything in its place." It refers to the set up required before service running to
organizing and arranging all the equipment and service tool.
Side station mise en place untuk makan siang ialah frase kuliner prancis yang berarti
kegiatan mengumpulkan dan menempatkan segala sesuatu yang dibutuhkan hal ini
mengacu pada pelayanan yang sedang berjalan untuk mengorganizir semua perlengkapan
dan peralatan
 Prepare all the sauces like tomato sauce, chilli sauce, tabasco and vegemite
Siapkan semua saus seperti saus tomat, saus sambal, tabasco dan vegemite
 Prepare all the equipments for table set up like cutleries, placemate and table cloth spare.
Siapkan semua peralatan untuk penataan meja seperti peralatan makan, alas piring dan
taplak meja.
 Prepare all additional equipment like tapas bowl, tissue, tooth pick, hand glove, straw and
tea spoon.
Siapkan semua peralatan tambahan seperti mangkuk tapas, tisu, tusuk gigi, sarung tangan,
sedotan dan sendok teh
 Ensure all the sauce not expired and not reached the close expired
Pastikan semua saus tidak kadaluarsa dan tidak sampai mendekati kadaluarsa
Department : FOOD & BEVERAGE SOP No: Double-Six-RTBF-003
Subject : Pick Up & Drop Petty Cash (House Bank)
 To ensure all staff follow the procedure of handling petty cash or house bank
Agar semua karyayan mengikuti arahan penanganan uang kas.

 Cashier and supervisor level
Kasir dan level supervisor
Pick Up Petty Cash
 Petty cash (house bank) to be pick up from safety box which is located in reception
back office by cashier in charge upon opening hour, witnessed by team leader in
charge.
Petty cash (house bank) diambil di safety box oleh kasir yang bertugas pada jam
pembukaan yang mana berlokasi di recepsionis back office, dengan disaksikan oleh
Tim leader yang bertugas
 Count the House Bank and ensure it correct (amount to be discreetly share amongst
accounting, cashier and team leader only as witness)
Hitung house bank dan pastikan jumlah dengan tepat (jumlah hanya diketahui oleh
akunting dan cashier, team leader hanya sebagai saksi)
 Place it in drawer and drawer is locked all the time, Keys are to be posses by cashier
or team leader only
Tempatkan di laci, laci dikunci sepanjang waktu, kunci hanya dipegang oleh kasir
dan Tim leader
 Cashier and team leaders are the only one who can access the tilt drawer and fully
responsible for it during operational hour.
Kasir dan Tim leader ialah yang dapat mengakses laci itu, dan bertanggung jawab
penuh selama jam operasional
Department : FOOD & BEVERAGE SOP No: Double-Six-RTBF-004
Date Issued : August 2022 Date Revised : -
Subject : Tray Jack, Oval Tray, Rubbish Bin & Cutleries Bastab Set up

 To have the standard procedure how to set up and place the
Sebagai acuan standar bagaimana membuka pelayanan breakfast
 To ensure all guest are well accommodated upon seating
Untuk memastikan semua tamu terlayani dengan baik ketika duduk

 Set up Tray jack including Oval tray for placing dirty plate, cup, glass and etc and for placing
the food from egg station to the table section.
Siapkan Tray jack termasuk Oval tray untuk menempatkan piring kotor, cangkir, gelas dan
lain-lain dan untuk menempatkan makanan dari stasiun telur ke bagian meja.
 Set up Rubbish bin at every section (3pcs), make sure it’s clean and place tidy
Siapkan tempat sampah di setiap bagian (3pcs), pastikan bersih dan rapi
 Set up cutleries at every section (4pcs) make sure its always clean and tidy
Siapkan peralatan makan di setiap bagian (4pcs) pastikan selalu bersih dan rapi
Subject : Complete Buffet Set up

 To have the standard procedure how to complete Buffet set up
 To ensure when the restaurant open, well organized
Untuk memastikan ketika restaurant dibuka tertata dengan baik

Complete Buffet Set up
 Check all the buffet cloth conditions, make sure its clean and tidy, no spot and well
ironed.
Periksa semua kondisi kain buffet, pastikan bersih dan rapi, tidak ada noda dan
disetrika dengan baik.
 Set up all The Buffet Cutleries from the Food tong, service spoon, tea spoon, and
soup spoon.
Siapkan semua Peralatan Makan Prasmanan mulai dari Penjepit Makanan, Sendok
Servis, Sendok Teh, dan Sendok Sup.
 Set up all buffet tag including all food and beverage
Siapkan semua tag prasmanan termasuk semua makanan dan minuman
 Make sure all cutleries buffet and the tag are set up completely
Pastikan semua peralatan makan prasmanan dan label sudah terpasang sepenuhnya
 Open all the signage stand cover
Buka semua penutup signage stand
 Last check all the cleanliness buffet area including table, food set up and the floor at
buffet.
Terakhir periksa semua kebersihan area prasmanan termasuk meja, pengaturan
makanan dan lantai di buffet.
Department : FOOD & BEVERAGE SOP NO : Double-Six-RTBF-006
Subject : Prepare All Micros Tab
Prepared by: Food & Beverage Manager

 Giving the first impression by hostess is the first point
Sebagai kesan pertama tamu memamsuki restoran
 Leading the guest satisfaction during their meal time
Memastikan kepuasan dan kenyamanan tamu selama bersantap di restoran

Prepare All Micros Tab
 Get the key at security to open the locker at FB office
Dapatkan kunci di bagian keamanan untuk membuka loker di kantor FB
 Open the locker and take the 4 Micros Tab as well as the EDC machine and bring to
RT Breakfast
Buka loker dan ambil 4 Micros Tab serta mesin EDC dan bawa ke RT Breakfast
 Turn on All the tab and adjust the serving period into Breakfast
Nyalakan Semua tab dan sesuaikan periode penyajian menjadi Sarapan
 Test print to all tab make sure all connected to the printer in the kitchen and bar
Uji cetak ke semua tab pastikan semua terhubung ke printer di dapur dan bar
 Make sure test able to printed in all printer including egg station, bar and kitchen.
Pastikan tes dapat dicetak di semua printer termasuk stasiun telur, bar dan dapur.
 Place all tab in every section, including Bar, Section 1, Section 2 and Section 3
Tempatkan semua tab di setiap bagian, termasuk Bar, Bagian 1, Bagian 2 dan
Bagian 3
 Make sure all Tab has good wifi connection, wifi: SIF
Pastikan semua Tab memiliki koneksi wifi yang baik, wifi: SIF
 Last double check tab position and plug the charger cable
Terakhir periksa posisi tab dan pasang kabel pengisi daya
Subject : Turn on the music and AC

 To follow the standard procedure how to turn on the music and AC
Mengikuti standar prosedur bagaimana menghidupkan music dan AC

Turn on the music:
 Ensure the computer at DJ POD is on
Pastikan komputer di DJ POD menyala
 Search Spotify for breakfast, play the playlist for breakfast
Cari Spotify, mainkan daftar putar
 Adjust the volume on the DJ board into the volume standard
Sesuaikan volume pada papan DJ ke dalam standar volume
 Ensure speaker at all section are on and has the proper volume
Pastikan speaker di semua bagian menyala dan memiliki volume yang tepat
Turn off the music by Engineering Team
Turn on the AC:
 Press the Green buttom of Number 1,3 and 4 ensure the light is on
Tekan tombol Hijau Angka 1,3 dan 4 pastikan lampu menyala
 Adjust the AC, volume into 100%
Sesuaikan AC, volume menjadi 100%
Turn off the AC:

 Press the Red (OFF) buttom of Number 1,3 and 4 ensure the light is OFF
Tekan tombol Merah (OFF) Angka 1,3 dan 4 pastikan lampu OFF
 Adjust the AC volume into 0%
Sesuaikan volume AC menjadi 0%
Subject : Morning Briefing for Breakfast Operational

 To share our guest details for breakfast operational
Untuk membagikan detail tamu kami untuk operasional sarapan
 To devide the person incharge to each section
Untuk membagi orang yang bertanggung jawab ke setiap bagian
 To remind our standar service to all team
Untuk mengingatkan layanan standar kami kepada semua tim

 Rooftop Brekafast Seminyak Italian Service staff (Manager, Supervisor, captain, waiter/ss)
 Hostess
Morning Briefing for breakfast operational
 Check the staff and trainee presence
Periksa kehadiran staf dan peserta pelatihan
 Inform the section in charge
Menginformasikan bagian yang bertanggung jawab
 Check and note breakfast and today occupancy
Periksa dan catat sarapan dan occupancy hari ini
 Share the guest request and special note
Bagikan permintaan tamu dan catatan khusus
 Check and note all guest details, including VIP booking and all the VIP list and guest
with special attention
Periksa dan catat semua detail tamu, termasuk pemesanan VIP dan semua daftar
VIP dan tamu dengan perhatian khusus
 Share and remind our daily briefing and reminder
Bagikan dan ingatkan pengarahan dan pengingat harian kami
Subject : Check Special Request and Availability Item at Kitchen and Bar

 Double check all the special request for the guest is prepared by kitchen team
Periksa kembali semua permintaan khusus untuk tamu yang disiapkan oleh tim kitchen
 Avoid miscommucation during operational
Hindari miskomunikasi selama operasional
 Supervisor, Captain
Check special request and Availability Item
 Ensure to check all the breakfast request either food or beverage to Chef/Bar
incharge
Pastikan untuk memeriksa semua permintaan sarapan baik makanan atau
minuman ke Chef / Bar incharge
 Ensure all the request has been prepared and correct
Pastikan semua permintaan telah disiapkan dan benar
 Inform the team for the spare of gluten free bread that out of the request
Menginformasikan tim untuk cadangan roti bebas gluten yang keluar dari
permintaan
 Make sure punch all the item request and hold the docket.
Pastikan untuk memasukkan semua permintaan item dan tahan map.
 Check all the avaibility from kitchen and bar, straight away share to the team for
any update/non available item.
Periksa semua ketersediaan dari dapur dan bar, langsung bagikan ke tim untuk
setiap pembaruan / item yang tidak tersedia.
Subject : Double check all table set up and chair

 To ensure al table set up and chair are proper and based on our standard
Untuk memastikan pengaturan meja dan kursi yang tepat dan berdasarkan standar kami

 Rooftop Breakfast staff (Manager, Restaurant coordinator, Supervisor, captain, waiter/ss)
 Hostess
Double Check all table set up and chair
 Ensure all the table cloth are clean and tidy
Pastikan semua taplak meja bersih dan rapi
 Ensure the tables are not shaking
Pastikan meja tidak bergetar
 Ensure all cover chair are proper and all chair underneath has the rubber cover
Pastikan semua penutup kursi baik dan semua kursi di bawahnya memiliki penutup
karet
 Ensure all table set up are in correct positions
Pastikan semua pengaturan meja berada di posisi yang benar
Subject : Welcoming & Escort the guest, check guest allergy (Hostess)

 To have the standard procedure how be a Hostess for breakfast
Memiliki prosedur standar bagaimana menjadi nyonya rumah untuk sarapan

 Hostess
 Manager, Supervisor, Captain, Waitress
 Welcome and greet the guest: Good Morning Madam/Sir how are you this morning?
Menyambut kedatangan tamu dan memberi salam: Selamat pagi Bapak/Ibu,
Bagaimana kabarnya pagi ini?
 Check and Record the Room Number of the guest: May I have your room number
Madam/Sir?
Periksa dan catat nomer kamar tamu: Boleh saya tau nomer kamarnya Bapak/Ibu?
 Record the guest details: Room number, no of pax, table number
Catat detail tamu yang datang: Nomer kamar, jumlah pax, nomer meja
 Escort the guest to the table and check their visit for breakfast
Antar tamu ke meja
 Check the guest allergy: Do you have any allergy/dietary?
Periksa allergy tamu: Apakah Bapak/Ibu ada allergy/dietary?
Explain the guest Our Breakfast style: for your information Madam/Sir, Our
Breakfast is Buffet style and we have ala carte selection as well, you may have both
of the selection as the Inclusion Breakfast. For the ala carte selection, you may order
directly to the Waitress and for the buffet selections all have been on the display.
Please scan the barcode menu/provide the printed menu for those guests who are
not able to scan.
Jelaskan ke tamu mengenai style breakfast kita: sebagai informasi Bapak/Ibu,
Breakfast kita buffet style dan Kita juga menyediakan pilihan ala carte. Bapak/Ibu
bisa mendapatkan keduanya untuk inclusion breakfastnya. Untuk pilihan ala
cartenya bisa di order langsung pada waitressnya dan untuk pilihan buffetnya
semua sudah di display. Silahkan di scan menunya/berikan printed menu bagi tamu
yang tidak bisa scan.
 Inform the Waitress will assist and Please the guest to enjoy the breakfast: Allow me
to get you the Waitress and Please enjoy your breakfast today
Info Waitressny akan bantu dan ucapkan kepada tamu untuk menikmati
sarapannya: Ijinkan saya untuk mencarikan Waitress dan selamat menikmati
sarapan paginya hari ini.
Subject : Basic taking order and explain Breakfast menu

 To know the sequence of service and handle the guests accordingly
Memahami situasi pelayanan yang benar
 Avoid any dissatisfaction
Menghindari ketidak puasan
 Better managing the duty
Pengaturan tugas yang lebih baik

 Seminyak Italian Food Service’s staff (Manager, Restaurant coordinator, Supervisor,
captain, waiter/ss)
 Hostess
 Basic Taking Order
 Presenting yourself by greeting and introducing

Perkenalkan diri anda
 Please ensure if any guests has food tolerant or allergic
Pastikan mengetahuin jika ada beberapa tamu yang memiliki alergi
 Use steady voice tone.
Gunakan nada suara yang tepat
 Start from ladies or host first
Dimulai dari wanita
 Offer beverage menu, then the dish. Ensure you repeat the order ask if there are any
additional needs and thank the guests sincerely.
Tawarkan menu minuman kemudian makanan. Pastikan kamu mengulangi pesanan
dan tanyaka jika ada beberapa tambahan yang diperlukan dan ucapkan terima kasih
pada tamu setelah itu
 Offer recommendations during order taking and inform guests the estimated time
for the food to arrive. In addition, order taker must know product information
Tawarkan rekomendasi menu pada saat mengambil pesanan dan informasikan ke
tamu estimasi waktu makanan saat disajikan. Tambahan, order taker harus
mengetahui informasi produk
 Stand at convenient distance from the guests, within range to pick-up additional
orders.
Berdiri dekat dengan tamu, untuk dapt menjangkau jika ada tambahan pesanan
 Aware with not available items.
Ketahuilah jika ada item yang tak tersedia
Department : FOOD & BEVERAGE SOP NO : Double-SixRTBF-013
Subject : Make Sure Guest Allergy and Explain relate food with allergy

 To provide the best service and exceed the guest expectation
Memberikan pelayaan terbaik dan melebihi harapan tamu

 Service’s staff Manager
 Supervisor
 Captain
 waiter/ss and Daily Worker
 Make sure guest allergy and explain relate food with the allergy
 Always double check the guest allergy especially for first time guest
Selalu periksa alergi tamu terutama untuk tamu pertama kali
 Check the details of the guest allergy
Periksa rincian alergi tamu
 Explain completely and clearly of food that contain with the allergy and what food
that the guest can have for the breakfast
Jelaskan secara lengkap dan jelas tentang makanan yang mengandung alergi dan
makanan apa yang dapat dikonsumsi tamu untuk sarapan pagi
 Suggest the alternative food and offer any special request for the next breakfast
Sarankan makanan alternatif dan tawarkan permintaan khusus untuk sarapan
berikutnya
Date Issued : August 2022 Date Revised :
Subject : Punch Guest Order on Micros

 To ensure the guest get the proper and the correct order
Untuk memastikan tamu mendapatkan pesanan yang tepat dan benar

 Service Manager
 Restaurant coordinator
 Supervisor
 Captain, waiter/ss
 Make sure the staff use the correct ID before punching the guest orde
Pastikan staf menggunakan ID yang benar sebelum meninju pesanan tamu
 Make sure open the correct table and the correct table seating
Pastikan buka meja yang benar dan tempat duduk meja yang benar
 Start punching the order from all the beverage then finish the food order
Mulai meninju pesanan dari semua minuman lalu selesaikan pesanan makanan
 Double check the guest order and the food/beverage memo before sending the
order
Periksa kembali pesanan tamu dan memo makanan/minuman sebelum mengirim
pesanan
 Always put name check for VIP/special attention guest
Selalu beri tanda cek nama untuk tamu VIP/perhatian khusu
Subject : Serve Food and Beverage

 Being professional when handling the guest
Menjadi professional saat menangani tamu
 Avoiding miss-order and miss-serving between guest and waitress
Menghindari salah pesanan dan pelayan diantara tamu dan waitress

 Service Manager
 Daily worker
 Serving order
Menyajikan pesanan
 Serving Food
Menyajikan makanan
Always serve start with kids, elder then ladies first follow etiquette of service
Selalu sajikan dimulai dari anak – anak, kemudian yang tertua lalu wanita terlebih
dahulu mengikuti etika pelayanan
 Garnish position and Mention the food name
Posisi Garnish dan menyebut nama makanan
 Garnish position facing to the guest
Posisi garnish menghadap tamu
 Always mention the food’s name while serving it “The Egg Benedict”, Sir or
Madam!
Selalu sebutkan nama makanan ketika sedang menyajikan “The Egg Benedict”,
Bapak atau Ibu!
Subject : Check the Guest Satisfaction

 Avoid any breakage falling the material
Menghindari kerusakan apapun
 Effective time to prepare next meal period
Waktu yang efektif untuk mempersian periode makan berikutnya

 Manager in Charge
 Service’s staff captain
 waiter/ss)
 Daily Worker
 Starting to remove breakfast set-up on empty table
Get ready next meal period must be in advance or 15 minutes before breakfast service end.
But we still must communicate with hostess certain guest yet breakfast.
Diawali dengan membersihkan set upan breakfast di meja yang kosong, persiapkan untuk
periode makan selanjutnya 15 menit sebelum pelayanan sarapan berakhir. Tapi tetap kita
harus komunikasikan dengan hostess mengenai tamu yang belum sarapan
 Collect the menu by using round tray place them in appropriate servant
Ambil menu dengan menggunakan tray bundar, tempatkan di tempat yang tepat
 Remove the glass and re-washed because is dusted
Ambil gelas dan cuci kembali
 Polish the silverware to ensure it clean
Polis silverware untuk memastikan sudah bersih
 remember as well any silverware missing and refill
ingatlah jika ada silverware yang hilang atau yang perlu diisi ulang
Department : FOOD & BEVERAGE SOP NOr: Double-Six-RTBF-017
Subject : Clear up Dirty Plate, glass and cup

 Standard service for clearing the soiled plates
Standar servis untuk membersihkan piring kotor
 To avoid any breakage of material
Untuk menghindari beberapa kerusakan dari material

 Supervisor
 Captain
 waiter/ss)
 Daily worker / Trainee
Clearing soiled plates
 Check that all guests has finished previous course, do not clear if other guests are
eating unless indicated by guest e.g. pushing plate away, if so, start from ladies
first.
Cek semua tamu ketika mereka telah mengakhiri menu sebelumnya, jangan
dibersihkan jika tamu sedang makan kecuali tamu yang menghendakinya dimulai
dari wanita
 Clear from the right hand side of guest by using your right hand and excuse yourself
before approach.
Bersihkan dari sisi tangan kanan tamu dengan menggunakan tangan kanan andan
dan ijin dulu sebelum mendekati tamu
 Avoid dropping cutlery and leftovers, always proceed quietly and carefully. Never
hit or scrape plates in front of guest.
Hindari menjatuhkan tamu dan sisa makan, selalu bersihkan denganhati
hati.jangan jatuhkan piring didepan tamu
 Do not transfer leftovers from one plate to another in front of guests and never
overload yourself.
Jangan pindahkan sisa makanan ke piring lain dihadapan tamu
 Place the dirty plate to the nearest station
Tempatkan piring kotor di station terdekan
 Don’t place the soiled bottle on the chine ware
Jangan tempatkan botol rusak di chine ware
 Call your runner or trainee to pick up dirty tray to the dishwashing area
Panggil runner atau trainee untuk mengambil; tray kotor untuk dicuci di area cuci
Subject : Offer Additional Order (coffee, tea and sweets)

 Offering more satisfaction
Menawarkan kepuasan yang lebih
 Enhance the guest
Menambah tamu
 Service’s staff Manager
 Supervisor
 Captain
 waiter/ss and Daily Worker
 Offering another coffee or tea
Offering another coffee or tea after breakfast is necessary to ensure guest satisfaction and
convenience staying on the table.
Tawarkan kopi atau the setelah sarapan jika diperlukan untuk memastikan kepuasan tamu
dan nyaman stay di meja mereka
 Kindly ask the guest if they would to have another coffee or tea after finish having
breakfast
Tanyakan ketamu jika mereka ingin the atau kopi setelah sarapan
 Firm body gesture while asking
Tekankan gesture badan saat bertanya
 Smile face when asking it to avoid guest fell rushed
Tersenyumlah saat bertanya untuk menghindari tamu merasa diburu
Subject : Presenting the Bill and Handling Payment

 To pay all the orders
Membayar semua pesanan
 Standardize the billing system in our outlet
Standarisasi system tagihan di outlet kita

 Service Manager
 Restaurant coordinator,
 Cashier
Presenting the Bill
Menunjukkan Tagihan
 Bill present upon the guest requested
Tunjukkan tagihan berdasarkan permintaan tamu
 Approach the Guest and say “ Certainly Sir/Madam”
Dekati tamu dan katakan “ baik Bapak / Ibu “
 Take and Check the Bill from the Cashier
Ambil dan periksa tagihan dari kasir
 Make sure all items are correct on the Bill
Pastikan semua item yang tertera pada tagihan telah tepat
 Bring the bill under Bill underliner (wooden) with Double Six Pen
Bawa tagihan menggunakan underliner ( wooden ) dengan pena Double Six
 Present the Bill and Say “ Please check your Bill, Sir/Madam”
Tunjukkan tagihan dan katakan “ silahkan diperiksa tagihan Bapak/ Ibu “
 Collect the Money or Credit Card (or check room charge details correct)
Kumpulkan uang atau kartu kredit ( atau periksa detail room charge yang tepat )
 Settle the Bill and got change from Cashier
Selesaikan tagihan tersebut dan dapatkan kembalian dari kasir
 Get the signature if payment by Credit Card and give the change to the guest.
Dapatkan tanda tangan jika pembayaran menggunakan kartu kredit dan berikan
kembalian ke tamu
 After the guest paid the Bill and Say “Thank you for your coming and have a nice day”
Katakan “ Terima kasih atas kedatangan anda dan semoga harinya menyenangkan “
setelah tamu membayar tagihannya
Subject : Farewell Greeting

 To give the last impression to the guest
Untuk memberikan kesan terakhir kepada tamu
 Thanks the guest for joining our Breakfast
Terima kasih tamu telah bergabung dengan Sarapan kami
 Manager In Charge
 Supervisor
 Captain, Waiter/ss
 Daily Worker & Trainee
Farewell Greeting
 Look at the guest
Lihatlah tamunya
 Smile sincerely to the guest
Tersenyumlah dengan tulus kepada tamu
 Thanks the guest for joining the breakfast and mention have a nice/lovely day
Terima kasih kepada tamu yang telah bergabung dengan sarapan dan
menyebutkan semoga hari Anda menyenangkan
Subject : Basic closing Breakfast (Storage all table, chair and linen)

 Ensure all the restaurant and the equipment clean and ready for Dinner operational
Pastikan semua restoran dan peralatan bersih dan siap untuk operasional Makan Malam

 Supervisor
Basic closing breakfast (storage all table, chair and linen)
 Clear up all table and chair set up of the breakfast operational and put back in the store
buffet/pantry
Bersihkan semua meja dan kursi dari operasional sarapan dan letakkan kembali di toko
prasmanan / pantry
 Remove all the baby chair, broom & dustpan and the rubbish bin to the store
Pindahkan semua kursi bayi, sapu & pengki dan tempat sampah ke toko
 Move the smoking sofa back to the Evening set up
Pindahkan sofa merokok kembali ke pengaturan Malam
 Sweep and sanitize all restaurant area including store, buffet area, table and hostess desk
Sapu dan bersihkan semua area restoran termasuk toko, area prasmanan, meja, dan
meja nyonya rumah
 Tidy all the table and chair for Evening set up
Merapikan semua meja dan kursi untuk pengaturan malam
Subject : Afternoon Briefing

 To ensure all operational details are record and all special request has been noted
Untuk memastikan semua rincian operasional dicatat dan semua permintaan khusus telah
dicatat
 Manager In Charge
 Supervisor
Afternoon Briefing
 Hostess record all the guest arrival details
Nyonya rumah mencatat semua detail kedatangan tamu
 Repeat all the guest request and preference
Ulangi semua permintaan dan preferensi tamu
 Note all guest issue and comment
Catat semua masalah dan komentar tamu
 Ensure everything was running well during operational
Memastikan semuanya berjalan dengan baik selama operasional
 Remind and share all the update info to the team
Ingatkan dan bagikan semua info pembaruan kepada tim
 Remind product knowledge and all the outlet promotions
Mengingatkan pengetahuan produk dan semua promosi outlet
Subject : Clean and Sanitize All Restaurant Area

 To keep the hygiene and cleanliness restaurant area
Efesiensi waktu selama pelayanan
 Hostess
 Daily Worker
 Trainee
Clean and sanitize all restaurant area
 Sanitize all the table and chair after closing
Bersihkan semua meja dan kursi setelah ditutup
 Double check all area has been cleaned and sanitize including back area and store
Periksa kembali semua area telah dibersihkan dan disanitasi termasuk area belakang dan
toko
 Make sure there is no equipment left in sundeck and pod area
Pastikan tidak ada peralatan yang tertinggal di area sundeck dan pod
Subject : Prepare All Stuffs for Next Operational

 To ensure the next operational is not leaking of the preparation
Untuk memastikan operasional selanjutnya tidak bocor persiapan

 Restaurant Supervisor
 Hostess
 Cashier
Prepare all stuffs for next operational
 Prepare and count cutleries set, make sure all slips all in good condition
Siapkan dan hitung set peralatan makan, pastikan semua slip semua dalam kondisi
baik
 Wash all oval and round tray, make sure all clean and dry
Cuci semua nampan oval dan bulat, pastikan semua bersih dan kering
 Prepare all slip cutlery and fold tissue for next operational
Siapkan semua alat makan slip dan tisu lipat untuk operasional selanjutnya
 Inventory all the linen and cutleries
Inventarisasi semua linen dan peralatan makan
 Prepare and set up all the cabinet side stand, make sure everything is complete
Siapkan dan siapkan semua side stand kabinet, pastikan semuanya lengkap
Subject : Support Lobby Deck and Overhand After 4PM

 Help lagoon operational until 4pm and overhand after
Bantu operasional lagoon sampai jam 4 sore dan overhand setelahnya

 waiter/ss
 Daily worker
Support lobby deck and overhand after 4pm
 Complete all mise en place for side stand
Lengkapi semua mise en place untuk side stand
 Standy by and handle all the guest in Lobby deck
Berdiri dan tangani semua tamu di Lobby deck
 Make sure set up enough food and drink menu
Pastikan menyiapkan menu makanan dan minuman yang cukup
 Take and serve the guest order
Mengambil dan melayani pesanan tamu
 Check the guest satisfaction, ensure the guest happy with the food and service
Periksa kepuasan tamu, pastikan tamu senang dengan makanan dan layanannya
 Handle guest bill and payment
Menangani tagihan dan pembayaran tamu
 Ensure clearly and do correct overhand to Lagoon staff including the guest order and guest
payment
Memastikan dengan jelas dan melakukan overhand yang benar kepada staf Lagoon
termasuk pesanan tamu dan pembayaran tamu

Rooftop Breakfast SOP Guide

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STANDARD OPERATING PROCEDURE

FOOD & BEVERAGE – SERVICE

Version August 2022

This document remains the property of

SOP Number SUBJECT Page

Double-Six-RTBF-024 Make preparations all stuffs for next operational 42

Department : FOOD & BEVERAGE SOP No : Double-Six-RTBF-001

Date Issued : August 2022 Date Revised: -

Subject : BASIC OPENING BREAKFAST PROCEDURE

Prepared by : Food & Beverage Manager

PURPOSE - POLICY / TUJUAN - KEBIJAKAN:

RELEVANT TO WHOM / BERKAITAN DENGAN:

 Set up hand sanitizer and sanitizer tag at all section.

DEPT HEAD Billy Marlon Pontoh

HRD Ni Nyoman Windiastari

GM / EAM Praba Maniam

Department : FOOD & BEVERAGE SOP NO: Double-Six-RTBF-002

Date Issued : August 2022 Date Revised: -

Subject : SIDE STATION MICE EN PLACE

Prepared by : Food & Beverage Manager

PURPOSE - POLICY / TUJUAN - KEBIJAKAN:

RELEVANT TO WHOM / BERKAITAN DENGAN:

DEPT HEAD Billy Marlon Pontoh

HRD Ni Nyoman Windiastari

GM / EAM Praba Maniam

Department : FOOD & BEVERAGE SOP No: Double-Six-RTBF-003

Date Issued : August 2022 Date Revised: -

Subject : Pick Up & Drop Petty Cash (House Bank)

Prepared by : Food & Beverage Manager

PURPOSE - POLICY / TUJUAN - KEBIJAKAN:

RELEVANT TO WHOM / BERKAITAN DENGAN:

POSITION NAME SIGNATURE

DEPT HEAD Billy Marlon Pontoh

HRD Ni Nyoman Windiastari

GM / EAM Praba Maniam

Department : FOOD & BEVERAGE SOP No: Double-Six-RTBF-004

Date Issued : August 2022 Date Revised : -

Prepared by : Food & Beverage Manager

PURPOSE - POLICY / TUJUAN - KEBIJAKAN:

RELEVANT TO WHOM / BERKAITAN DENGAN:

DEPT HEAD Billy Marlon Pontoh

HRD Ni Nyoman Windiastari

GM / EAM Praba Maniam

Department : FOOD & BEVERAGE SOP NO: Double-Six-RTBF-005

Date Issued : August 2022 Date Revised: -

Subject : Complete Buffet Set up

Prepared by : Food & Beverage Manager

PURPOSE - POLICY / TUJUAN - KEBIJAKAN:

RELEVANT TO WHOM / BERKAITAN DENGAN:

DEPT HEAD Billy Marlon Pontoh

HRD Ni Nyoman Windiastari

GM / EAM Praba Maniam

Department : FOOD & BEVERAGE SOP NO : Double-Six-RTBF-006

Date Issued : August 2022 Date Revised: -

Subject : Prepare All Micros Tab

Prepared by: Food & Beverage Manager

PURPOSE - POLICY / TUJUAN - KEBIJAKAN:

RELEVANT TO WHOM / BERKAITAN DENGAN:

DEPT HEAD Billy Marlon Pontoh

HRD Ni Nyoman Windiastari

GM / EAM Praba Maniam

Department : FOOD & BEVERAGE SOP NO: Double-Six-RTBF-007