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SOP Restaurant Service Sequence 2

Thank you for the training. Please let me know if you need any clarification or have additional questions.

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Ojes Mahardika
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3K views3 pages

SOP Restaurant Service Sequence 2

Thank you for the training. Please let me know if you need any clarification or have additional questions.

Uploaded by

Ojes Mahardika
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SOP Restaurant

service sequence
SOP Number: FO – 37

Department: Food and Beverage Service– Restaurant

Date Issued: 05-October-2014

Time to Train: 60 Minutes

1) Greeting and Seating:


 Guest should be greeted and welcome with recognition, And should be helped
with their coats and bags.
 All guest are welcomed at the entrance.
 Guest are greeted warmly.
 Ask guest name to acknowledge them.
 Use guest name at least twice during the conversation.
 Offer choice of seating.
 Table setting are adjusted to the number of guest.

2) Menu Presentation
service standards:
 All Beverage menu should be clean and in good condition.
 Menus should be at least 2/3 languages.
 Menus must be presented to guest opened, Present menu in the guest table
and open the first page.
 Must have non-alcoholic option in case hotel have the license to serve Liquor
at Restaurant.
 Always point to any recommendation or house favourites.
 Inform the guest that you will take their order when ready.
 Maintain eye contact and approach at the appropriate time.
3) Order Taking Service
Standards:
 Staff should have a warm smile and polite attitude, Approach guest table
within 10 seconds whenever they need to order.
 Always prepare a note pad and a pen.
 Be attentive at the guest table.
 Offer recommendation.
 Always repeat the guest order.
 Inform guest of the expected service time.
 Estimate the serving time.

4) Point of Sale key in


Procedure:
 Double check all the keyed in order before sending to kitchen.
 Barman should serve the drinks with the specific POS ticket.
 Key in order into the POS system accordingly.
 If any wrong order key in, look for the assistant manager or above to void it
immediately.
 When barman gives the drinks to the waiter it should be with the POS ticket.

5) Order Delivery Service:


 Waiter reviews the order and put on the tray.
 Quality check by every staff.
 Acknowledge the guest 2 steps before approaching the table.
 Offer to pour beverage.
 Leave the table by saying: “ Is there anything I can assist you at the
moment?”

6) Handling Bills and final


settlement:
 Ensure the bill is accurate, Always Double check the bill before presenting it
to the guest.
 The bill is presented in a company bill folder and pen, Retire from the table
and stay within the vicinity.
 Recover the check and means of payment.
 Thank the guest and process quickly.
 Payment should be done in 4-5 minutes.

7) Guest Departure and


Fond Farewell:
 Thank the guest by name and bid farewell to all members of the party.
 Help customers leave their table.
 When assisting the guest, ensure ladies first.
 Always says: “Hope to see you again.”
 The table should be reset immediately.

Training Summary questions:


Q1. What are the service sequence in restaurants?

Q2. How do you present a menu to the guest?

Q3. What are the standards for order taking?

Q4. How to handle billing and final settlement?

Q5. Why it is important to give a fond farewell to the guest?

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