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    Standard Operating Procedure For Sales Representative

    Uploaded by

    jerryayo222

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Standard Operating Procedure For Sales Representative

    Uploaded by

    jerryayo222
    80 views2 pages

    Original Title

    Standard Operating Procedure for Sales Representative

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    80 views2 pages

    Standard Operating Procedure For Sales Representative

    Uploaded by

    jerryayo222

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    STANDARD OPERATING PROCEDURE FOR SALES REPRESENTATIVE

    It is very important to read the standard operating procedure for shift procedure we appreciate
    you taking the time to review the mode of operation diligently.
    JOB SUMMARY
    1. Greeting and Seating:
    • Guest should be greeted and welcomed with a smile
    • All guests are welcome at the entrance.
    • Offer a choice of seating.
    • Table settings are adjusted to the number of guests.

    2. Menu Presentation service standards:


    • The EJANLA menu should be clean and in good condition.
    • Always point to any recommendation or chef specials.

    3. Order Taking Service Standards:


    • Staff should have a warm smile and polite attitude, wait for the guests to finalize
    their order and approach the table within 10 seconds whenever they need to order.
    • Always prepare a notepad and a pen.
    • Be attentive at the guest table.
    • Offer recommendation.
    • Inform guests of the expected service time.

    4. Order Delivery Service:


    • The waiter reviews the order and puts it on the tray.
    • Quality and presentation check by manager.
    • Acknowledge the guest 2 steps before approaching the table by saying ‘Excuse Me’.
    • Leave the table by saying: “ Is there anything I can assist you at the moment?”

    5. 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 retires from the table and stays
    within the vicinity.
    • Recover the check and means of payment.
    • Thank the guest and process quickly.
    • Payment should be done in 4-5 minutes.

    6. Guest Departure and Fond Farewell:


    • Present Feedback form to guests along with a pen.
    • Thank the guest and bid farewell.
    • Always says: “Hope to see you again.”
    • The table should be reset immediately.
    KEY PERFORMANCE INDICATORS (KPI)

    • To dress accordingly to the standards and guidelines advised, and wear the supplied
    uniform garments at all times when on duty and maintain the highest standards of
    personal hygiene.

    • To only use products and equipment supplied and specifically for the job.

    • Comply with all legal and company procedures/policies relating to food safety, health
    and safety and personal hygiene.

    • Sign in and out when on shift to ensure hours worked are paid correctly. Follow the
    shift’s roster.

    • Attend training sessions and staff meetings as requested and use the training given
    when necessary.
    • Follow procedures for sickness, lateness and holidays.

    NOTE: The fundamental purpose of this SOP is to provide clear and concise instructions for the
    consistent execution of routine operations within the organization. All duty roles should be
    performed consistently, efficiently, and safely. In the middle between the inability to maintain
    the organization SOP prompts outcomes or the end of the agreement. The very best in your
    activity.

    EMPLOYEE NAME SIGNATURE

    -------------------------------------------- --------------------------------

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