STANDARD OPERATING PROCEDURES

Pre-Closing tasks

PROCEDURE INFORMATION
Code: OPS-FOH-0001
Practiced by: supervisor

TASKS BREAKDOWN

TASKS DESCRIPTION PRACTICED BY

Materials Supervisor
Timing Operators

 Time Check: Ensure that all FOH staff members are aware of the closing time.
 Communication: supervisor should inform all staff of the closing procedure,
Procedure Supervisor
including any special tasks or announcements.
 Last Call: Announce the "last call" for taking orders, and inform customers of
the closing time.

Don’ts  Forget to announce the last call and informing about the closing time

STANDARD OPERATING PROCEDURES

Reorganize tables and chairs Closing Shift
PROCEDURE INFORMATION
Code: OPS-FOH-0002
Practiced by: Housekeeping

TASKS BREAKDOWN

TASKS DESCRIPTION PRACTICED BY

Materials Waiter, Housekeeping
Timing Operators

 Clear tables: instruct the servers to clear all tables of leftover food, dishes cutlery,
and other items. Place these items on a tray and to be taken to the dishwashing
area
 Check for personal belongings: Ask the waiters to thoroughly check each table
for any personal belonging left behind by guests. Collect these items and handle
them according to the restaurant lost & found policy.
 Wipe down tables: with a damp cloth or disposable wipe and instruct them to
wipe down all tables, including the tabletops and edges. Ensure that any food or
drink spills are properly cleaned
Procedure Waiter, Housekeeping
 Sanitize chairs: sanitize the chairs thoroughly, starting from the top, wipe down
the backrest, arms, and legs of each chair, paying particular attention to any
visible stains or spills
 Arrange table and chairs: once tables and chairs have been cleaned and sanitized,
they should be arranged according to Al Mamlaka Social Dining predetermined
layout for the next day. Make sure is properly aligned and that chairs are placed
neatly around them
 Inspect for repair or replacement: take the opportunity to inspect each table and
chair for any damages or wear. Report any necessary repairs or replacement

Don’ts  Forget to inspect for the tables and chairs repair or replacement
STANDARD OPERATING PROCEDURES
Clean and sanitize dining floor Closing Shift
PROCEDURE INFORMATION
Code: OPS-FOH-0003
Practiced by: Housekeeping

TASKS BREAKDOWN

TASKS DESCRIPTION PRACTICED BY

Materials Housekeeping
Timing Operators
Procedure Housekeeping
 Dry cleaning: 1- Start by using a broom or a vacuum cleaner to remove to
remove loose dirt, debris, and food particles from the floor
2- pay special attention to corners, under tables and chairs and around high traffic
areas
3- Collect the swept debris using a dustpan and dispose of it in a designated
waste container
 Spot cleaning: 1- Inspect the floor for any spills, stains or sticky spot
2- use clean towels or mop heads and an appropriate cleaning solution to spot
clean the affected areas
3- Mop the floor until the entire floor area is covered, paying attention to corners,
 edges, and hard to reach spaces
4- Change the mop water if it became visibly dirty
 Drying: After moping, allow the floor to air dry, or use a clean dry mop or towels
to speed up the drying process
 Post cleaning: 1- clean and rinse all the equipment used, such as mop heads, mop
buckets, and dustpans
2- Properly store the equipment in the designated area, ensuring they are clean
and in good condition for future use

 Forget to inspect the floor for any spills or debris

Don’ts
 Forget to pay attention for corners
STANDARD OPERATING PROCEDURES
Organizing and cleaning side station Closing Shift
PROCEDURE INFORMATION
Code: OPS-FOH-0004
Practiced by: Housekeeping

TASKS BREAKDOWN

TASKS DESCRIPTION PRACTICED BY

Materials Housekeeping/Waiter
Timing Operators

 Assess the side station: 1- Check for items that need to be refilled, such as plates,
forks, etc.
2- Identify any spills, stains, or dirt that need to be cleaned
 Cleaning the side station: 1- clear all items from the side station then Spray the
cleaning solution on the surface of the side station an wipe it down thoroughly
with a clean cloth or sponge
Procedure Housekeeping/Waiter
2- Pay special attention to areas that tend to accumulate dirt or spills, such as
countertop, shelves
3- use a scrub brush or sponge to clean any stubborn stains or debris
 Refiling the side station: Check inventory level of necessary items and restock as
needed. Ensure an adequate supply of plate, forks etc.
 Final inspection: Check that all surface have been properly cleaned and all
necessary items have been refilled
Don’ts  Forget to do the final inspection