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Inspect F&B areas FBS001
a. Inspect F&B areas before operations to ensure compliance of reporting times and duties prior to breakfast service 2. Check emails FBS002
a. Go through all incoming mails and respond back to any queries and follow ups necessary 3. Meetings FBSG003
a. Attend any departmental, HOD or committee meetings necessary for overall facility management 4. Return to F&B areas for operations FBS004
a. Return to F&B areas during breakfast operations to ensure all is well and to correct any problems observed in initial inspection 5. Guest inspections FBS005
a. Take guests on inspection of facilities especially conference areas 6. Check mails FBS006
a. Go through emails again, answering and responding as necessary 7. Oversee lunch operations FBS007
a. Attend all food areas during lunch service to ensure service standards are maintained 8. Operations corrections etc FBS008
a. Take time to go through all F&B areas of operation and correct and follow up on all errors found prior 9. Trainings FBS009
a. Attend or conduct departmental trainings as scheduled
Close shift ensuring ready for the next day FBS015 a. Attend to any reports pending and any other departmental paperwork 15. Attend dinner service in all outlets to ensure proper dinner service 14. During any conference check on tea service and ensure operation is going correct 11.Report earlier than all waiters and monitor timing for all other waiters timing. 2. Switch on lights FBS004 . Oversee dinner operations in all outlets FBS013 a. Attend F&B briefing (pre dinner) FBS012 a. Check conference areas tea service FBS010 a. HOD tea meetings FBS011 a.Ensure that the meal plan is picked from the reception and used to guide on total covers for the day. Punctuality FBS001 . Tea time for HOD’s where a small briefing is held in case any issues arising during the day 12. Write reports FBSG014 a. Open doors and windows FBS003 . 3. Do the last round on the way out to ascertain that all closing duties are being done RESTAURANT MANAGER SOPs TASK LIST AND EXPANDED TASK LIST 1. Attend all F&B service staff briefings and brief staff or tackle any small matters before service 13. Pick meal plan FBS002 .10.Open all the doors and windows to allow for proper ventilation. 4.
Confirm that all the requirements for buffet set up are in place. Check wall hangings FBS012 . 8.By use of a checklist ensure that all the cleaning before pre opening is done accordingly. 18. Check tea and coffee station FBS011 .Ensure that all wall hangings are properly arranged and in good condition.Ensure that the tall boy is properly arranged and ready to use. Check ms en place FBS010 . 17.Check that all the bar opening duties are carried out promptly and any issue requiring response is attended to. Check duty roster FBS005 . 16.Ensure proper lighting by switching on all the lights and check for any that is not in good condition. Check the bar FBS014 . 10. 14.Confirm on all staff required to report and record that all have reported on their duties. Check general cleaning FBS015 . Carry out monthly financial report FBS017 . 15.Carry out a thorough inspection on the set up to ensue that it has met the required standards.Ensure the tea and coffee station is fully set and ready for service. Check buffet set up FBS009 . 9. Do task allocation to waiters FBS007 . 5. Check the tall boy FBS013 . 11.Update all the monthly financial reports and submit them to the relevant authorities. Check personal grooming FBS006 . Check plate warmers if in good condition FBS016 . clean. 6. 7.Organize a staff schedule for duty allocations and inform all the staff before start of the day’s activities. 13. working and that all plates are placed accordingly. Check the setup FBS008 .Ensure that the plate warmer is well placed.Ensure that there is enough mis en place for the service and is well arranged and clean. 12. Make Restaurant Yearly budget FBS018 - .Ensure that all staff are well groomed before the actual service time.Ensure that the buffet set up is well arranged and is clean.
You are entrusted with handling our guests’ needs and must. carry out the stock taking process for the entire beverage. BARS SOPs TASK LIST AND EXPANDED TASK LIST 1. - . 6. Mis en place FBB004 . Update all the daily reports FBB010 .Put in place all the glassware and arrange them neatly ready for start of service. Stocking the Beverage Cooler FBB007 . 9.Together with the F&B controller.Ensure that the cooler is well stocked using the FIFO method. bar counter and arrange them as per the required standard. Closing duties FBB009 . reflect cleanliness and wholesomeness at all times. Personal grooming FBB001 . Punctuality FBB002 . Cleaning of the Bar Area FBB003 . Stock taking FBB005 . 4.Clean all the furniture. therefore. 10.Always be in time for the service and other duties in the service area. Make the day’s requisition FBB006 .- Draw up a restaurant yearly budget and factor in all the required objectives. and shortages.The bar must be left clean at all the time for the next day’s opening. 3. Service Procedure FBB008 . 5.Record all daily sales and highlight and report any pending bills.Make yourself aware of customers at all times and maintain a general care of them as they are walking into the Bar. 7.Countercheck the remaining stock and then draw up the requisition in good time. 8. 2.
Pick the clean linen from the receiving area and distribute to the restaurant for start of set up.Summarize all the day’s bills and present them to the front desk for control purposes. 8. FSH012 . Collect dirty linen FSH007 .Prepare and allocate tables as per the guest’s details. Prepare the bill summaries.Pick all dirty linen from all the restaurants and take to the receiving area for laundering. Welcoming of guests FSH003 . 5. Check on guest’s welfare FSH005 . 9. 10. Table allocation FSH002 . Carry out Head Count FSH004 . Bid guests FSH006 Thank all the guests and wish them a good day as they leave the restaurant.Walk around the restaurant to enquire about guest’s progress and attend to any complaint.Conduct a head count for all present guests in the restaurant. 2. 3. Pick the meal plan FSH010 .Fold all the guest napkins and place them in each cover. Punctuality FSH001 . . 6. 12. 7.Get a copy of the day’s meal plan and start plan for the mis en place 11. Fold napkins FSH009 . Collect clean linen FSH008 .Give all guests a warm welcoming and sit them in their respective tables already allocated to them. Reconcile meal/cover statistics FSH011 .Always ensure you are in time to start the daily activities for the restaurant. 4.HOSTESS SOPs TASK LIST AND EXPANDED TASK LIST 1.After the head count reconcile the covers available with the meal plan received from the front desk.
Do not clear any plates before everybody has finished. Dirty linen replacement FBSR007 . ladies.It is the responsibility of each waiting staff to report duty in time at 6. Lunch setup FBSR009 . Daily Cleanliness FBSR002 . 9. 4. gentlemen (host last). 10. 8. the menu and the ingredients and understand the sequence of the service 6. Breakfast service FBSR005 .No break will be taken without permission from the management. Polishing crockery and cutlery FBSR008 Select a cleaning cloth.Ensure you have detailed knowledge of the products (food & beverage).Ensure that the cloth is clean and absorbent. (If any guest request for clearance do it to the who asked only.30am. Lunch confirmation FBSR011 .ensure that the coffee is brewed fresh every time using Dormans Coffee 5. 11. Remove all cutleries that were placed for the particular dish. Punctuality FBSR001 . Lunch break FBSR010 . 3.Remove all dirty linen and place with new and clean linen. Only use discarded linen cloths provided by linen room. 2.Ensure that all working stations are well arranged and clean ready for the day’s ser FBSR003vice. Breakfast clearance FBSR006 .Prepare all the required operating equipment and ensure they are all in order. start with children.Set up the restaurant with clean covers to prepare it for lunch service. Coffee Brewing FBSR004 . 7. Mise n place . DO NOT USE NAPKINS AT ANY TIME.F&B SERVICE WAITERS SOPs TASK LIST AND EXPANDED TASK LIST 1.
- 19. - 13. the menu and the ingredients and understand the sequence of the service. - Ensure that every operating tool and equipment and all mise n place is in place. Clearance FBSR018 Do not clear any plates before everybody has finished. Dinner service FBSR017 Ensure you have detailed knowledge of the products (food & beverage). Closing duties FBSR019 The restaurant must be left clean at all the time for the next day’s opening. the menu and the ingredients and understand the sequence of the service. CONFERENCE & BANQUETING SOPs TASK LIST AND EXPANDED TASKLIST 1. - 14. Punctuality FBSC001 Reporting time is 6. - 18. Dinner Mise n place FBSR014 Prepare all the required operating equipment and ensure they are all in order.30am - . ladies. start with children. Remove all cutleries that were placed for the particular dish. ladies. start with children. Clearance FBSR013 Do not clear any plates before everybody has finished. Lunch service FBSR012 Ensure you have detailed knowledge of the products (food & beverage). Daily briefing FBSR016 Should be attended by everyone to get updated on any new information.12. 16. 15. (If any guest request for clearance do it to the who asked only. Dinner confirmation FBSR015 Ensure that every operating tool and equipment and all Mise n place is in place. gentlemen (host last). Remove all cutleries that were placed for the particular dish. gentlemen (host last). (If any guest request for clearance do it to the who asked only. 17.
5. 7. Opening conference FBSC003 Pick conference keys from the reception and open doors. Mis en place FBSC009 Prepare mis en place and have the area cleaned. 11. 6. Personal grooming FBSC002 Put on appropriate and clean uniform 3.- 2. 14. Set ups FBSC005 Put up the requested set up as per the event order. Mis en place FBSC011 . 10. Tea station FBSC007 Set up the tea station and ensure tea and snacks is ready by 9. 8. Service FBSC014 .Help guests in service as they have their tea - - - - .No break will be taken without permission from the management. Cleaning FBSC004 Wiping tables. Service FBSC008 Help guests in service as they have their tea 9.As the guest go for lunch do replenishing of the conference room 12.30am. Re-welcoming guests FBSC012 . Tea station FBSC013 Prepare tea station and confirm everything is in order. tea tables and dusting of seats. Lunch break FBSC010 . windows. Welcoming guests FBSC006 Welcome the guests to the conference room and ensure they are settled.Re-welcome guest again in the conference room for the afternoon section and ensure they are settled 13. and air conditioner of the conferences in use and not in use - 4.
30am. Punctuality FSBC001 Reporting time for business centre is 7. so the attendant must report at least 15min before this time. Mis n place FBSC015 .Clear tea station . Pump check FSBC007 Open the water pump. Conference room check FSBC005 Go round the entire conference centre. FSBC003 3.15. Closing duties FBSC016 Enter conference room. confirm if guest properties have been left and if any hand it over to the reception then lock the conference room and take keys to the reception - BUSINESS CENTRE SOPs TASK LIST ANDEXPANDED TASK LIST 1. Briefing - Briefing of staff on ground of any special demands and tasks FSBC004 4. . 5. FSBC002 2. Requisition - Write down all the requisition of issues. FSBC006 6. check if they are opened and gazebos arranged in order. windows. dusting of tables and wiping of the windows. Cleaning - Do the cleaning. 7. Opening business centre - Pick business centre keys and event order from the reception and open business centre.empty dust bins and have all crockery washed 16. computers and printer. computers and printer as well.
Briefing FSBC017 Briefing of the staffs for next day’s tasks and allocations. 12. 17.30am shut down the water pump. FSBC013 13. .30pm open the water pump 4. note missing items if any and Man ship. FSBC018 18. Billing - Raise all the bills and have them signed. Conference check FSBC012 Check conferences if afternoon replenishment has been done.30pm close water pump. 9. Tea stations check FSBC008 Check tea stations if for proper setting. Closing duties FSBC015 Ensure conferences have been replenished for next day’s conferences. Inquiry FSBC016 Inquire from the reception for incoming conferences. 16. 15.8. Summary - Prepare report for all day’s summary and forward together with bills to the reception and handover keys as well. Tea stations check - Check 4pm tea if ready FSBC014 14. Pump check FSBC009 9. Pump check - 3. 11. FSBC010 10. Lunch break FSBC011 Only when authorized by the departmental head.
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