Safety & Security

Some people think of restaurant security in terms of hidden cameras and

silent alarms. Those things may be a part of restaurant’s security system. But the
most important part of providing a secure environment for customers and
employee is prevention. Prevention of security problems takes many forms,
including:

 Cash handling procedures that minimize the possibility of robberyand

employee theft.

 Identification requirements for vendors or anyone requesting entrance

to the restaurant during non-business hours.

 Policies and procedures fir limiting access to the restaurant, and

policies for when and how to keep door secure, including installation of
door locks.

 Observant managers and employee who watch for possible security

threats and outside the restaurant. It is important to be alert and aware
of your surroundings at all times.

 A manager on duty communicates and reinforces safety and security

standards and expectations during every shift. Show by your words
and actions that safety is priority for you and every other employee.

 Staying aware of the situation inside and outside the restaurant can go
a long way toward preventing robberies and other security.

Beware of ……

Inside the restaurant:

 Customer staying for a long period of time after
finishing a meal or beverage.
 Customer coming in and out of the restaurant several
times.
 Customer asking employee or other customer for
money

Outside of restaurant
 A vehicle in the car park for long periods of time with
someone sitting in it.
 A vehicle in the car park after the restaurant is closed
or before it is opened.
 Someone loitering outside the door or watching the
building
 Someone knocking on the door after restaurant
closed or before it is opened.

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  Someone requesting entrance to the restaurant
outside of business hours without proper
identification.

9.1 Duties of Security Guards

The Manager of all units is directed to meet the guard & brief the guards on first
placement at the place of duty as follows:-

(NOTE: - Copy of the document is being supplied to the Ops Managers Of the
Security Company for pre briefing & compliance)

1. Ensure that the personal is Smart, well groomed & properly dressed.
2. Aware & briefed before stationing at the place of duty as to the performance
of duty.
3. Will not proceed on leave without permission & prior information of the
Restaurant Manager. The replacement will be introduced to the manager by
supervisor of the Company.
4. The duty shall not exceed 8 hours shift & shall be replaced with fresh person.
5. Should observe break time with prior knowledge of the unit manager.
6. The Importance of Gate Pass& the docket to be explained to the guards.
Special Instructions that nothing will be allowed outside the premises of the
Unit without Gate Pass& the delivery riders is carrying the order as per the
docket.
7. Permission to enter the Premises of the unit is prohibited for all Guards
except Emergent Circumstances.
8. Identify places where the guard will be available outside the unit in case of
emergent need.
9. Should have charge of all items of the unit lying in his beat.
10. Should take round of the parking area every 20 minutes to prevent car theft.
11. Be alert at all times & no slackness shall be tolerated.

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Opening a Restaurant
Even if it is raining, or you are late to work, you must follow all opening security
procedures. Failure to do this could put you and your team in danger.

As a Manager on duty for the opening shift, you determine to a great extent how the
entire day will go for your restaurant. You are responsible for an opening that is safe,
complete, accurate, and on time. An efficient, effective opening sets the tone for every
shift. It includes the following activities.

4.1 opening Security Procedure

4.2 Start-of-day procedure for your computer system

4.3 Opening cash management function

4.4 Reviewing & Adjustment to plans for the day

4.5 Equipment start-ups

4.6 Communication and taking action

4.7 Product preparation

4.8 Setting the tone for the day

4.1 Opening Security Procedure

The opening security procedures are designed to ensure the safety of the
employee of restaurants team who open the restaurant. These procedures are
design to identify potential problems before any one enters the restaurant.

Follow following guideline.

For security reason, schedule two persons to check exterior of facility to verify
that:

a. There are no signs of forced entry.

b. There are no unfamiliar vehicles parked in the car park.

c. No one is hiding near the building who could be potential threat

Once the exterior security is checked, one person enters the restaurant as the
other wait outside. If the person entering the restaurant encounters a robber and
fails to reappear in a reasonable period of time, the person on the outside can
contact the authorities.

4.2 Start-of-day procedure for your computer system

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 If the system was not closed out the previous night, closing out the work from
previous day becomes the first task in the morning. After that open morning shift
so that cashier can start his work.

4.3 Opening cash management function

Count last night sales as well as petty cash; tally it with the report made by
previous night MOD. Handover float to cashiers/riders. Ensure that you have
enough cash “change” to run both shift. Make bank deposits slip to deposit sales
in bank.

4.4 Reviewing & Adjustment to plans for the day

Every day is unique. Every day presents challenges and rewards. The variety
makes your work interesting and, at times, challenging. You should know about
following information.

a. Sales forecast

b. Actual Sales

c. Schedules of employee

d. Product projections

4.5 Equipment start-ups

Start equipment at the right times ensure the equipment is ready for use. It also
contributes to cost control.

4.6 Communication & Taking Action

Work left undone by the previous shift can have a negative impact on customer
satisfaction. A key part of every opening for the MOD is to review the manager
Log/diary and resolve problems remaining from the previous day/shift. Also, the
manager must complete work, such as cleaning task, left undone by the closing
shift.

4.7 Product Preparation

Manager should communicate product projection and control to kitchen’s persons
when preparing ingredients and cooking products is as essential task for
ensuring product availability. Many of the ingredients used throughout the day
are prepared during the early hours of the opening shift.

4.8 Setting the tone for the Day

Greeting team member as they arrive provides the Manager on Duty an
opportunity to assess the health and general attitude of each employee. The

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 manager assigns a position, communicates the focus for the shift, encourages
enthusiasm, and motivates the team.

4.9 Important Points

 Start your day with Tilawat-e-Quran Pak

 Your restaurant startup time is one hours, product should be ready at 11:00
sharp, but if a customer come before 11:00 a.m. just give him/her permission to
enter in restaurant and communicate him/her that product will be available at
11:00.

 Presence of MOD in lobby is must; he should spend his 90% time in lobby.

 MOD should do ontime/proper ordering also follow up supplies.

 Complete your Self Inspection checklist, opening inventory, preventives

measures. Also provide discounts sheet to cashier, discard sheet and oil tracking
sheet to kitchen persons. Grooming checklist for lobby and KM tracking sheet to
order taker, follow up wash room check list and other necessary sheets.

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5. Shift Change/Shift handover
Shift changes occur during the day as managers and employees arrive and
depart. Both the arriving manager and the departing manager are accountable for
completing all tasks assigned to their shift and taking steps to ensure the success of the
next shift. During the day, the shift of the arriving and departing managers overlaps for
about one hours.

A strong and effective shift change ensures the continued delivery of

C.H.A.M.P.S. It include the following activities.

5.1 Product Management Task

The departing manager is accountable for the availability of ingredients to handle
the sales forecast for the evening shift. The departing manager must ensure
there are enough ingredients to prepare product the next shift.

5.2 Staffing Adjustment

The departing manager may be aware of the need to adjust staffing for the
evening shift.

5.3 Shift Change Procedures for the Computer System

It is important to ensure reports are generated at shift change to account for cash
and track sales.

5.4 Cash Management Function

A shift change requires both the arriving and departing managers to perform
cash management tasks. These procedures ensure accountability and protection
for each manager.

5.5 Communication & Problem Prevention

Generally, the schedule for the departing manager and the arriving manager
overlap so that the managers can use in-person communication for sharing
important information. The departing manager will communicate up-to-date
information about sales, staffing, and product availability. The manager log/diary
is an important tool for communicating information among all managers in the
restaurant. The departing manager should use it to communicate important
information before leaving the restaurant. The arriving manager should read the
manager log/diary early in the shift.

5.6 Administrative Task

Throughout the day, the restaurant team completes administrative tasks such as
receiving deliveries and conducting inventories. Completing the paper work and

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 making sure these transactions have been entered in the computer, if applicable,
are essential to ensure accurate financial information.

6. Closing Restaurant
As manager on duty for the closing shift, you are accountable for providing a
secure work environment for employee and contributing to the success of the opening
shift through completion of all assigned closing task.

A strong and effective closing includes the following activities:

1. Closing Security Procedure

2. End-of-Day food storage procedures.
3. End-of-Day procedures for your computer system
4. Closing cash management functions
5. End of day cleaning tasks
6. Equipment shutdowns
7. End-of-Day Administrative tasks
8. Communication and problem presentation

6.1 Closing Security Procedures

These procedures help protect the safety of the members of the restaurant
team.

 When last customer has gone then just lock door from inside and ensure
that all entries are closed properly.
 Don’t open any door if somebody knocking from back side or any other,
inform your security guard that be alert also inform to customer, if anyone
want to take meal, that restaurant has been closed.
 First priority of MOD is to take amount from cashier and closing all cash
activities, put all in safe/lock. Before locking your office see that all
cameras are in working condition.
 After ending your cash activities see the assign task to the employee,
also see all areas from security point of view.
 When you leaving restaurant see all areas, especially wash room, may be
some person hide inside it, back door and store should be properly lock.
 Close restaurant, and ensure that you properly lock the door.
6.2 End-of-Day food storage procedures
Deciding which food to store and which food to discard as waste at the end of the
day is essential to food quality and food safety. Properly storing food at closing
And checking that refrigeration units are operating to standard are essential in
ensuring that the food is safe to serve the next day.

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 6.3 End-of-Day Procedures for your computer system
Through end-of-day processing ensures the security of financial information for
the day’s activities. In many cases, it will not be possible for the opening
manager to perform the start-of-day functions on the computers unless the end-
of-day processing is completed.

6.4 Closing cash management functions

Accurate cash funds at closing ensure the accuracy of funds when the restaurant
opens. Playing attention to the details that ensure accuracy eliminates the need
for the opening manager to spend time reconciling errors the next day. This
allows more time to be spent on service to customers.

6.5 End-of-Day Cleaning tasks

All assigned cleaning tasks must be completed before the closing team leaves
the restaurant. This ensures a clean environment for customers and employee.
Many of the tasks that are essential for restaurant cleanliness can be performed
only when there are no customers in the restaurant.

6.6 Equipment shutdown

Shutting down the equipment at the right time ensure it is available for required
cleaning and maintenance so it can be in use when needed for customers’
orders. Properly shutting down equipment also contributes to cost control and
safety.

6.7 End of day administrative tasks

Throughout the day, the restaurant team completes administrative tasks such as
receiving deliveries, conducting inventories, processing invoices, variance report,
and placing orders. Complete the paperwork and making sure that these
transactions have been entered financial information.

6.8 Communication and problem prevention

The comments of the closing manager in the manager log/diary determine
whether this communication tool will have value for the opening manager. Taking
time to communicate important information can contribute to a smooth opening
the next day.

6.9 Important Point:

 The last customer in your restaurant at night should receive the same high-
quality services as those who arrive any time during the day.

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