Food & beverage

Sequence of Service – Lunch & Dinner Dining

SOP No: FB-FOH-001 Created by: Alvin Jepin Date: 19/05/2023

Version No: 1 Amended by: Date:

The purpose of this SOP is to explain and provide the right steps
Purpose
towards properly serving guests in the F&B establishment

Scope This SOP is for all service associates of the F&B department in SVVBH

FOH Associates
Action Responsibility

1. Welcome the guest Whole Team

2. Greet & seat the guests with the menu Server

3. Give each guests a glass of water Server/Runners

4. Take the drink order Server

5. Input the drink order into the POS Server

6. Serve the drinks Server/Runners

7. Take the food order Server

Roles & Responsibilities
8. Input the food order into the POS Server

9. Serve the food Server/Runners

10. Check back with table Server

11. Clear the food Server/Runners

12. Offer dessert & after-dinner drinks Server

13. Present the check Server

14. The farewell Whole team

S Vang Vieng Boutique Hotel © 2023

sabaidee@svangviengboutiquehotel.com | www.svangviengboutiquehotel.com
 Food & beverage
Procedure

Step 1: Welcome the Guest

The host/hostess of the day will do the initial greeting and “nop” the guests, other associates to do the same
as guests walk into the restaurant towards their table

Step 2: Greet & seat the guests with the menu

Service associate will greet the customer by saying “Sabaidee, Good morning/Good afternoon/Good
Evening/, How are you/we today?
Service associate will provide the guests with the menu, opened to the front page
Inform guests of specials or items that need to be upsell for the day
Allow guests time to go through menu, and come back after 2 minutes

Step 3: Give each guests a glass of water

Serve the guests with water as they look through the menu

Step 4: Take the drink order

After giving the guests the menu and serving them with water, come back to the guests for their drinks
order first
**Take the drinks order first as this will give time for the guests to make selection on their foods

Step 5: Input drink order into the POS

Input the order into the Loyverse POS for the bar to prepare and to open the ticket in the POS

Step 6: Serve the drinks

Once drinks are ready, serve it to the guests directly

Step 7: Take the food order

Once the guests have received their beverage of choice, come back to take their food order
Provide explanation and recommendation to the guests, help them through understand the menu
**Provide food pairing suggestion to the guests when able (E.g: Appetizer and Mains)
Double check with the guests by repeating the order to the guests for confirmation

Step 8: Input the food order into the POS

After finalizing the order, input the order to the POS system in the same designated table within the POS

Step 9: Serve the food

Serve the guests their food of choice, once the dishes are ready from the kitchen
**Serve the guests the correct food sequence/pair accordingly (E.g: Fried Rice with soup as side. Both
dishes must be served together when presented to the guests. Do not serve the soup without the Fried
Rice) Please check and confirm with Chef or kitchen team before serving any food

Step 10: Check back with table (2-Bite-Check)

After a certain amount of time has passed, come back to the table and check if everything is alright with
their food and beverage. Listen to the guests’ feedback regarding beverage and food. Pass the information
to the bar and kitchen, as well as informing your supervisor if the guests has any complaints
Ask the guests if they need more drinks
**Be attentive towards the guests and make sure they always have a beverage to drink

Step 11: Clear the food

Once the guests have finished dining, clear their table
**Clear only the plates and cutleries firsts
Inquire if guests need more drinks, take order and input into POS

S Vang Vieng Boutique Hotel © 2023

sabaidee@svangviengboutiquehotel.com | www.svangviengboutiquehotel.com
 Food & beverage
Step 12: Offer dessert & after-meal drinks
Inquire with the guests if they want to order dessert
Inquire with the guests if they would like to have after-meal drinks
**Upsell and add more sales to the guests as much as you can

Step 13: Present the check

Provide the check to the guests in the check folder, when they ask for it

Step 13: The farewell

Help the guests out of their table
All team members will “nop” and “khob chai” to the guests as they leave the restaurant

Notes

Upsell
Service associates have the responsibility to try and sell to the guests, creating more sales from the menu
through sales of appetizers, salads, soups and dessert to accompany the guests’ dish

Service with a smile

All service associates must bring a positive attitude and present a smile to the guests and colleagues
This will create a positive atmosphere for the guests’ experience

Be confident
Do not be shy when greeting and meeting with the guests

S Vang Vieng Boutique Hotel © 2023

sabaidee@svangviengboutiquehotel.com | www.svangviengboutiquehotel.com