Standart SOP Manual

you can create a standard operating procedure to set a uniform code of response to any foreseen situation. Standard operating procedure, or SOP, is a term used to describe a series of actions sanctioned by an authoritative body. Manuals of standard operating procedures increase policy compliance by providing training materials and an on-site reference guide. Research each situation fully to create a standard operating procedure that reduces overall risk while increasing customer loyalty and employee satisfaction.

Standard operating procedures are essential to ensure a business runs smoothly and effectively. It ensures that employees tackle standard tasks in the same manner, and that the company is consistent and accurate. Furthermore, standard operating procedures make sure that employees are performing their job safely and correctly. Communication skills are required to effectively implement standard operating procedures. The size of your company and the procedures you want to implement will determine how you communicate them to your employees.

HOW TO ESTABLISH SERVICE PREPERATION

TASK NUMBER:     BAR 01
DEPARTMENT:     F&B – Bar / Night Club
Why is this task important for you?
Answers:
1.    To maximize the guest satisfaction
2.    Increase the popularity of this outlet

STEPS   AND  HOW/ STANDARDS
1) Ready to be on 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.
3) Check the maintenance.
To use checklist to check the Bar Area, table and chair’s condition.
4) Check the cleanliness. 
Check all set-ups in the outlet:  Table set-up includes flower, glasses, cutleries, chinaware, napkin, ashtray, salt and peppershaker if applicable.Exchange dirty linens at the Housekeeping’s linen room based on a trolley exchange   system “one for one ”.
5) Setting up table. Lay table setting according to tabletop standard.  (Follow attachment)All table setting has to be completed before the outlet closes for the day before the next shift starts the following day.All table settings must be collected from stewarding dishwashing area the same night for the next morning staff to clean.
6) Opening the Bar.
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 & B storeroom.Fill ice in the clean ice bin. Prepare standard beverage garnish includes Lemon/Lime wedge, slice lemon ring, parsley and salt etc.
7) Conduct Daily briefing “Roll Calls”
To conduct pre-service briefing “Roll Calls” on:
@ Hotel information.
@ Daily room occupancy.
@ VIP’s arrival/in-house.
@ Customer delight practices.
@ Customer’s comments.
@ Daily Special.
@ Items to recommend.
@Current or upcoming Promotional activities
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