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SOP Service Recovery4 PDF

The standard operating procedure outlines the policy and procedures for service recovery in food and beverage operations. It states that when service is not up to standard, recovery must be immediate and satisfy the guest completely. It provides steps for employees to take a proactive approach, check customer satisfaction, acknowledge and apologize for any issues, take immediate action or notify supervisors, record all issues, investigate any post-departure feedback within 24 hours, and respond to all feedback within 24 hours. It also provides the LEARN acronym to guide dealing with guest complaints by listening, empathizing, apologizing, recognizing the issue, and notifying managers.

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804 views2 pages

SOP Service Recovery4 PDF

The standard operating procedure outlines the policy and procedures for service recovery in food and beverage operations. It states that when service is not up to standard, recovery must be immediate and satisfy the guest completely. It provides steps for employees to take a proactive approach, check customer satisfaction, acknowledge and apologize for any issues, take immediate action or notify supervisors, record all issues, investigate any post-departure feedback within 24 hours, and respond to all feedback within 24 hours. It also provides the LEARN acronym to guide dealing with guest complaints by listening, empathizing, apologizing, recognizing the issue, and notifying managers.

Uploaded by

Matt Matt
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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STANDARD OPERATING PROCEDURE

FOOD AND BEVERAGE OPERATIONS


SOP: Service Recovery SOP # :
DATE OF ISSUE: PAGES: 2

OBJECTIVE:

To maintain a positive reputation of our Food and Beverage outlets at all times.

POLICY:

When the service delivered is not to the standard expected, the service recovery is immediate
and to the complete satisfaction of the guest.

PROCEDURE:

Food and Beverage employees are to take a proactive approach to guest service.

After delivery of food and beverage products/service the employee is to check customer
satisfaction to ensure it is as the guest expected.

Where there is an incorrect order or negative feedback from the customer the employee is to;
Show empathy and listen to the guests concerns to ensure that the situation is
clearly understood
Acknowledge that there is an issue
Apologize for the inconvenience
Inform the guest of the action which will be taken.

Action is to be taken immediately. When the situation is beyond the handling of the
employee, the supervisor is to be notified immediately. When informing the supervisor,
details of the situation are to be relayed so that the guest does not have to repeat the problem.

All guest issues are to be recorded to enable management to follow up.

Where feedback is received after the guests departure, investigation of the situation is to be
undertaken immediately and before the guest is contacted. Contact with the guest is to be
made within 24hours of the complaint being received, either to respond or to advise that
further investigation is being conducted.

All feedback, both positive and constructive, should be responded to either in writing or in
person, within 24 hours.

www.foodandbeveragetrainer.com
STANDARD OPERATING PROCEDURE

KEY POINTS:

When dealing with guest complaints follow these steps using the acronym LEARN:

LEARN:
L- Listen, E- empathize ( place yourself in the guests position)
A- Apologize, R- Recognize (the issue), N- Notify the managers.

www.foodandbeveragetrainer.com

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