OPERATIONAL STANDARDS MANUAL – FOOD & BEVERAGE

UPDATE: 20.04.2024 go  index subject CODE: 01.08.3850

VALID FOR: All hotel operations
DISTRIBUTION: General Manager, Food & Beverage Manager
SUBJECT: Sample Opening Restaurant Checklist

Task yes no remarks

Back area
floor clean
chinaware tidy and clean
silverware tidy and clean
coffee dispenser (Cory) tidy and clean
dishwashing: clearing away area ready
check information board for information
coffee ready

Inside the restaurant

check reservation book
check logbook
staff briefing
check table top: milk jar
check table top: sugar bowls
check table top: chinaware / cutlery etc.
check table top: ashtray / non smoking signs
check table top: table no
check table top:
check chairs: clean and tidy
check carpet / floor
check table set up
check service stations ok
check light
air condition

Buffet
clean mise en place
presentation food
everything in a proper place
missing items (to replaced)

Check done by: Date:

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