Restaurant Staff Standard Operating Procedure (SOP)

Posted on 12th Oct 2023 00:00:00 in pinned

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Restaurant Staff Standard Operating Procedure (SOP)

I. Introduction:

The purpose of this SOP is to establish guidelines for restaurant staff to ensure smooth and efficient operations while maintaining a high standard of service and cleanliness.
II. Staff Roles and Responsibilities:

1. Host/Hostess:

Greet guests upon arrival.
Seat guests and provide them with menus.
Manage reservations.
Maintain the waiting list.
Ensure a pleasant and welcoming atmosphere in the waiting area.

2. Server:

Greet and escort guests to their tables.
Present menus, provide recommendations, and take orders.
Serve food and beverages promptly and accurately.
Monitor guests for any additional needs.
Collect payments and provide receipts.
Maintain a neat and clean appearance.

3. Bartender:

Prepare and serve alcoholic and non-alcoholic beverages.
Maintain a clean and organized bar area.
Check for ID and ensure responsible alcohol service.
Handle cash transactions accurately.
Restock and reorder supplies as needed.

4. Cooks and Kitchen Staff:

Follow standardized recipes and cooking procedures.
Maintain kitchen cleanliness and hygiene.
Coordinate with servers for timely food delivery.
Monitor food safety and quality.
Notify management of ingredient shortages.

5. Busser/Runner:

Clear and reset tables efficiently.
Assist servers in delivering food to tables.
Maintain cleanliness in the dining area.
Ensure proper disposal of waste.
Keep service stations organized and stocked.

III. Customer Service:

1. Guest Interaction:

Always be polite and respectful to guests.
Address guest inquiries or complaints promptly and professionally.
Ensure a warm and inviting atmosphere.

2. Order Accuracy:

Double-check orders before serving them to guests.
Communicate any changes or modifications clearly to the kitchen staff.

IV. Food Safety and Hygiene:

1. Personal Hygiene:

Maintain proper personal cleanliness.
Wear clean uniforms and appropriate attire.
Follow handwashing protocols.

2. Food Handling:

Follow all food safety guidelines.
Store, handle, and prepare food at safe temperatures.
Label and date perishable items correctly.

3. Cleaning and Sanitizing:

Regularly clean and sanitize work areas and equipment.
Follow a cleaning schedule for all areas of the restaurant.
Use appropriate cleaning products and tools.

V. Miscellaneous:

1. Cash Handling:

Ensure accuracy when handling cash and credit card transactions.
Verify the authenticity of currency and report any counterfeit bills.

2. Opening and Closing Procedures:

Follow specific opening and closing checklists.
Secure the premises and set alarms when closing.

3. Emergency Procedures:

Know the emergency exits and procedures for fire, medical, and other emergencies.
Stay calm and assist guests during emergencies.

4. Training:

Participate in ongoing training and development programs.

VI. Reporting:

1. Incident Reporting:

Report any accidents, incidents, or violations to the manager on duty.

2. Suggestions and Feedback:

Encourage staff to provide suggestions and feedback for process improvement.

VII. Conclusion:

This SOP serves as a comprehensive guide to ensure the efficient and safe operation of the restaurant. All staff members are expected to adhere to these guidelines and maintain the highest standards of service and cleanliness.