Restaurant Staff Standard Operating Procedures (SOP) bard

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

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General Guidelines:

All staff must be familiar with and follow all applicable laws and regulations, as well as company policies and procedures.

Staff must be courteous and professional to customers and coworkers at all times.

Staff must maintain a clean and safe work environment.

Staff must report any accidents or injuries to their supervisor immediately.

Personal Hygiene:

All staff must maintain good personal hygiene at all times. This includes:

Washing hands frequently with soap and water, especially before and after handling food, using the restroom, or blowing one's nose.

Wearing clean clothes and aprons.

Keeping hair pulled back and out of the face.

Avoiding wearing jewelry or other items that could fall into food or contaminate it.

Food Safety:

All staff must follow all food safety procedures to prevent foodborne illness. This includes:

Cooking food to the proper temperature.

Preventing cross-contamination by keeping raw and cooked foods separate, and by washing utensils and p>
surfaces thoroughly after each use.

Storing food properly at the correct temperature.

Labeling food properly with the date of preparation and the expiration date.

Customer Service:

All staff should provide friendly and efficient service to all customers. This includes:

Greeting customers promptly and warmly.

Seating customers at a clean table and providing them with menus.

Taking drink orders and serving drinks promptly and accurately.

Taking food orders and communicating them to the kitchen accurately.

Checking on customers to ensure that they are satisfied with their meal.

Clearing empty plates and glasses.

Processing payments and thanking customers for their business.

Specific SOPs for Restaurant Staff:

Servers:

Greet customers promptly and warmly.

Seat customers at a clean table and provide them with menus.

Take drink orders and serve drinks promptly and accurately.

Take food orders and communicate them to the kitchen accurately.

Serve food and drinks promptly and accurately.

Check on customers to ensure that they are satisfied with their meal.

Clear empty plates and glasses.

Process payments and thank customers for their business.

Cooks:

Wash hands thoroughly before and after handling food.

Cook food to the proper temperature.

Prevent cross-contamination by keeping raw and cooked foods separate, and by washing utensils and surfaces thoroughly after each use.

Store food properly at the correct temperature.

Label food properly with the date of preparation and the expiration date.

Dishwashers:

Wash dishes and utensils in hot, soapy water.

Sanitize dishes and utensils by soaking them in a hot water solution or by using a commercial dishwasher.

Store dishes and utensils properly in a clean, dry area.

Cleaners:

Clean and sanitize all surfaces in the restaurant regularly, including tables, chairs, counters, floors, and restrooms.

Use cleaning and sanitizing products that are approved by the health department.

Store cleaning and sanitizing products in a safe and secure area.

These are just a few examples of SOPs for restaurant staff. More specific SOPs may be needed for certain tasks or situations. It is important to review and update SOPs regularly to ensure that they are still relevant and effective.