Document Overview: This SOP manual outlines the standard operating procedures and best practices for key aspects of restaurant service such as front-of-house operations, food and beverage preparation, food and beverage service, and closing and farewell procedures.
This Manual includes the Food & Beverage, Restaurant Service SOPs below listed:
FNB 001 – Staff Grooming
FNB 002 – Employee Conduct & Work Rules
FNB 003 – Answering the Telephone
FNB 004 – Taking a Restaurant Reservation (Telephone)
FNB 005 – Polishing Glassware
FNB 006 – Dinner Table Setting
FNB 007 – Side Station Setting
FNB 008 – Greet, Lead and Seat a Guest
FNB 009 – Unfold and Place Napkin
FNB 010 – Present the Menu and Introduce Daily Specials
FNB 011 – Taking Beverage Order
FNB 012 – Adjusting The Number of Table’s Cover
FNB 013 – Serving Iced-Water
FNB 014 – Serving Red Wine
FNB 015 – Serving White and Rose Wine
FNB 016 – Serving Decanted Wine
FNB 017 – Taking Food Order
FNB 018 – Assembling Food Order
FNB 019 – Serving a Guest Dish
FNB 020 – Changing Ashtray
FNB 021 – Clearing Guest’s Dish
FNB 022 – Crumbing Guest’s Table
FNB 023 – Presenting the Bill
FNB 024 – Thank Guest and Bid Farewell
FNB 025 – Clearing Dining Table
FNB 026 – Linen Count
FNB 027 – Service Sequence (A la Carte)
Details:
Department : Food & Beverage
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Restaurant Manager
Document Type: SOP
Content Type / Difficulty: Concise / Basic, Intermediate
Involved Skills: Guest Service, Inventory Management, Sanitation, Storage Management, Wine Knowledge.
File Format: 01 Word (.docx) file
Word Count: 10,124
Print Length: 55 Pages
File Size: 74 KB
Language: English
Editable: Yes
Ready to Print: Yes
