Standard Operations Procedures SOP FB- 01

Mana Bay Water Park Pages 02

Department: Food & Beverage- Date:

Subject Sequence of Service Prepared By: Syful Islam

Distribution: Restaurant Managers Approved By: Rashid Qubaj
Objective

 To know the Standard of Service

 To make the guest Happy with our behaviors
 To be treated in a genuine and friendly manner

Information and Procedures

What/Steps How/Standards Training Questions

 Greeting and welcoming the guest  Why is it necessary to

1. First Impression
maintain good body
 Leading to the table and seating the guest
posture and a pleasant
 Serve water and present or showed the expression?
display of Food and Beverage’s menu on the
screen to make more convenient.

 Write down the order in a note pad.  Why do you need to Ask
2. Take the order the guest of their choice?
 Post it in POS system
 Follow up with kitchen team.

3. Delivered the food
 Double checked with the bell ring to pick and  What is the standard of
deliver the food is the same. deliver the food/
 Check the screen if its same quantity shown.
 Put it in the serving stuff (Box, take away
container, disposal equipment’s or to go
materials)
 Treat with the guest to enjoy the meal

 After a half consumption of food ask  How to Check the Guest

4.Check the satisfaction the guest, how about the meal was. Satisfaction?
 Ensure they are enjoying their meal.
  Recommend the Rich and expensive  Explain the Upselling
food technique?
 Mostly famous or fast-moving items.
5.Upselling  Less cost but more profit can
generate.
 Attraction to looks can be add

 After clearing the dirty stuff, double  What is the reason for Bid
6.Bid farewell check with the guest if they need farewell?
anything’s else.
 With smiley face thanks to visit and
return to see back soon again

Approval

Director of Food & Beverage Date:

General Manager Date: