Page of CS-0001 STANDARD OPERATING PROCEDURE TASK: HOW TO OPEN THE RESTAURANT TASK NUMBER: DEPARTMENT: DATE ISSUED: CS-0001 F&B - Coffeeshop Jan 2005 GUEST EXPECTATION: That the restaurant is open on time, clean and ready to receive guest TIME TO TRAIN: 30 minutes Why is this task important for you and our guests? Answers: To maximize guests satisfaction To avoid late opening and potential loss of business To ensure staff is briefed of the days’ happenings Page of CS-0001 STEPS HOW/ STANDARDS 1) Staff to be ready for duty Staff must be on time to come to work with smile, clean uniform and well groomed 2) Opening the restaurant Pick up keys from the Security Department, open the door and turn on the light To use checklist to check the restaurant, table and chair’s condition Check all set-ups in the outlet: Table set-up includes flower, glasses, cutleries, chinaware, napkin, ashtray, floor crump and salt & pepper shaker if applicable 3) Check the maintenance 4) Check the cleanliness and set up 5) Opening the Bar Exchange dirty linens at the Housekeeping’s linen room based on a trolley exchange system “one for one” (See “Change the Linen” SOP: 0029GEN-012005) Clean the bar counter with a cleaning cloth Check bar inventory and fill in the opening stock column in the inventory file Pick up all requested items from F & TRAINING QUESTIONS Why should the staff be on time? Why should the staff be well groomed? Why should the restaurant be checked? Why should all set ups be checked before service? Page of CS-0001 B store room Fill ice in the clean ice bin Prepare standard beverage garnish includes Lemon/Lime wedge, slice lemon ring, parsley and salt etc (See SOP for garnishes: 0025-GEN012005) STEPS 6) Daily briefing HOW/ STANDARDS To conduct pre-service briefing on: @ Hotel information @ Daily room occupancy @ VIP’s arrival/in-house @ Customer delight practices @ Customer’s comments @ Daily Special @ Item/dishes to recommend TRAINING QUESTIONS Why should the staff be briefed daily? Now ask the trainee to practice the task from start to end to test competency Summary questions: Why should the table set ups be checked? Why should the staff be briefed daily? Why is grooming important? PHOTO INDEX #01 ... one” (See “Change the Linen” SOP: 0029GEN-012005) Clean the bar counter with a cleaning cloth Check bar inventory and fill in the opening stock column in the inventory file Pick up all requested... practices @ Customer’s comments @ Daily Special @ Item/dishes to recommend TRAINING QUESTIONS Why should the staff be briefed daily? Now ask the trainee to practice the task from start to end to test... CS-0001 STEPS HOW/ STANDARDS 1) Staff to be ready for duty Staff must be on time to come to work with smile, clean uniform and well groomed 2) Opening the restaurant Pick up keys from the Security