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Standard Operating
Procedures
Island Vibez Restaurant
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Island Vibez Restaurant
Staff Checklist Opening Shift
Week:
Day:
Rostered Duties
Date:
Complete
Staff
Initial
Bar Tenders
Rubber Mats/Safety equipment/Garbage bags/Tissues/Soap/Glass Washer/Open
Shutters
Count Opening Stock
Check equipment: Coffee Machine, Ice machine, bender, Coolers, Coffee Grinder,
Printer
Set up the equipment
20 Latte glasses
40 Coffee cups and side plates
15 Sugar Bowls
10 Trays
10 Espresso Cups
40 Tea spoons
Get the garnish ingredients from the Kitchen and replenish the garnish box
Get the Coffee beans, Sugar, Milk, Swiss Mix, Chocolate syrup, Tea Bags
Set up the bar well and cocktail utensils
Get a copy of the Beverage Menu and Cocktail booklet
Stock 4 Red and 4 White Wines
Date:
Waitresses
Sweep and Mop- Set up according to the Floor Plan/Check all tables
and chairs for defects
Mise En Place-Set up tables with the following: 16
Vases
60 Water Goblets
80 Forks
80 Knives
80 Butter Knives
80 Side Plates
40 Steak Knives
15 Waiters Cloth
80 Napki
ns/Serviet
tes 1-16
Table
Numbers
80 Place mats
16 Salt & Pepper Shakers
2 Table Cloths
2 Stools
50 Dessert Spoons
Check Salt & Pepper Shakers
Get your Aprons, Order books, Pens, read Menu and know
cocktail Specials Check the Washrooms are clean and replenish
the Toilet papers and tissues Spray Mortien in the Washrooms
and the Restaurant
Waitresses to take their positions at their allocated tables
Date:
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Stewards
Test the Dishwasher
Clean dishwasher
Prepare the Bowl of Hot water and Soap for the cutleries
Place the mats
Prep Rubbish Bins with Garbage bags
Gloves
Aprons
Hair Nets
Cashiers
Test the POS and printers with the Kitchen and Bar
Ensure there are no Open tables, Print Zed report and set the till Float
Get change from the banks
Set up and play music
Receipt Folders with Feedback forms
Ensure all the all Menu items are at the right price in Menu mate
Check for Printer Rolls
Clean the front desk area
Host
Clean the Door
Sort and replace the Menu's in a presentable Manner
Ensure all tables are allocated numbers and set up according to the booking per table
Ensure the Entrance Mat is placed and clean
Ensure all bookings are confirmed
Ensure you follow 15 Minutes waiting time only for tables
Ensure the Host file is placed accordingly and tables are marked on the floor plan
Check the Washrooms are clean and replenish the Toilet papers and tissues
Beverage Runner
Clean Beverage trays
Fill in the water jugs and refrigerate
Aprons
Service Cloth
Waiters Friend
Check that all glassware are clean and ready for service
Order book
Supervisor/Food Runner
Allocate tasks to each staff as part of Mise En Place
Ensure all stock ordered is available
Check that the Restaurant, bar and Washrooms are clean and ready
Check the checklist
Check the roster and table allocations
Advise Chef of the number of bookings
Ensure the Kitchen printer is working and with a printer roll
Get the number of each dish and dessert made for the day, check for substitutes
Ensure all back up Mise En Place items are ready and available
Advise Chef of any special requests, Allergies and VIP seating
Advise Chef of any pre orders and check on the timing
Date:
Date:
Date:
Date:
Date:
Date:
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Island Vibez Restaurant
SOP
BAR TENDER
Opening Shift
I.
Prior to bar opening
Wear aprons, hair net, closed shoes
II.
Place garbage bag in the rubbish bin
Check stock of every drink (alcoholic, non- alcoholic, juices and milk)
Turn on the coffee machine- check if the grinder is working
Check printer
Cocktail and mocktail setup:
Bring out cocktail equipment – cocktail glasses, jigger,
knife, swizzle stick, muddler, shaker,
waiters friend, chopping board, gloves and straws
Bring out cocktail garnish from the kitchen
Cut garnish on the chopping board using a knife with gloves on
Place the garnish in the garnish box and keep it covered.
Keep the extra garnish in the fridge for later use.
Place cocktail specials of the day in the bar with a cocktail booklet
Ensure that every staff is aware of the cocktail of the day
Setup the bar well with liquors, milk, cocktail equipment and straws ready for use
Bring out the following items from the store room to the bar:
Coffee set up:
Check for waiters’ friend
Check if the ice machine, coffee machine, blender, dish washer and fridge is working
Check uniform- must be clean
Weigh the drinks that are already used and is going
to used again- note the weight of each
drink in the stock list using the weighing machine
Place rubber mats- one near the sink and one near the coffee machine
IV.
Check nails- must be clean and short, no nail polish
Bar setup
III.
coffee cups
saucers
teaspoons
latte glasses
sugar bowls
milk jugs
espresso cups
tea pots
trays
Check Rewa life milk- keep extras aside for busy period
Bring out the following items from the pantry room to the bar:
Sugar, Coffee beans, Swiss mix, Cocoa powder
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ISLAND VIBEZ RESTAUTANT
SOP
Bring out the coffee equipment from the pantry room:
2 group handles
1 tamper
Place sugar in the sugar bowls
Place coffee beans in the Hopper
Check the steam wand
Check the hot water nozzle
Check the espresso buttons
Place cups, saucers, latte glasses and teaspoons on top of the coffee machine to warm up
Mise En Place: steam and wipe water goblets that are to be placed on the tables
Put shutters up
Closing Shift
I.
II.
III.
IV.
V.
Wash all the glassware, cups, saucers, spoons and all used equipment with warm water and
soap using a sponge
Dry all the equipment, count, record in the list and place them back in the storage room
Tidy the working bench and wipe with blue cloth (cloth to be washed in hot water from the tap
first)
Do the stock take- count all items and record in the stock list
Cleaning Coffee machine:
switch off the coffee machine
empty the coffee from the hopper and the grinder place it in a small container
remove the group handle- give it in for washing
wipe the group head with the blue cloth- push on the espresso button
for hot clean water to be
released in order to remove the impurities from the group head
wash the cloth with hot water and wipe the steam wand
turn on the steam wand for any impurities to be released
remove the drip tray, give it in for wash and wipe underneath
soak all the extra coffee that has been spilt with the cloth
wipe the exterior of the machine for the final time
pack the group handle in the equipment box and place it back in the pantry room
place back the drip tray at its place
a)
Removing coffee ingredients:
b)
Pack all the coffee beans, sugar, Chocolate
mix, and cocoa powder in the usual
container, place it back to the pantry room
Put the extra milk in the fridge
Cleaning cocktail equipment:
c)
Wash all the cocktail equipment – the blender jug, shaker, swizzle stick, etc.
Dry the equipment, place it in the usual container and return
these, including the
blender and the Weighing machine, to the pantry room
Removing cocktail ingredients:
Return the extra garnish to the kitchen
Wash the garnish box, dry and place It back
Weigh all the drinks that has been used and record the weight in the stock list
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d)
Final chores:
Inform the manager about any shortage of items e.g. (garnish, alcohol)
Place all the
Alcohol, Liqueurs, Wines and spirits in the proper storage cupboard in
the pantry
Count all the Glassware and utensils
from the store room and advise the
supervisor of the final number
Lock the fridges and hand in the keys to the Manager
Remove and wash the rubber mats
Take garbage to the garbage area
Place new garbage bag in the rubbish bin
Sweep and mop
Collect all empty bottles and place these at the back area
Count all dirty Tea Towels/Napkins etc. and advise the supervisor
Lock all the storage rooms
Turn down the shutters
Turn off the lights
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ISLAND VIBEZ RESTAUTANT
SOP
BEVERAGE RUNNER
Opening Shift
Ensure all jugs are filled and ready with cold water
Assist with the Bar Garnishes and set up with the bar tender
Ensure all new guests are given water as soon as they are seated
Take all beverage order to the respective tables and seats
Assist the floor staff as and when necessary
Closing Shift
Fill jugs with water and store in fridge before the next service.
Clean trays and store in a dry area
Re-check beverages to ensure that there is enough for the next service.
Re-check tissues/serviettes to ensure that there is enough for the next service.
Re-check the straws to ensure that there is enough for the next service as well.
Wipe the Mirror
Check all the washrooms and replenish the Tissues and hand washing Soap
Spray Mortien in the Washrooms to kill
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ISLAND VIBEZ RESTAUTANT
SOP
CASHIER
A cashier is a person who handles cash, payments and receipts in business.
i.
Opening Shift:
Place your order book beside you and make sure
you have enough copies of the
feedback form and place them in the bill book
On the POS by signing in and check that there is no open table from the previous shift
Ensure that all the food and beverage items on the menu match the POS and
if any item on the
Menu book is not on the POS add it and make sure the Price are the same
Sweep and mop your area and wipe the front desk
Get change of $50 /$100 from the bank
Open the
POS printer and check to see if the Printer roll is inside as well as the Kitchen
& Bar
Count
the float again and ensure the correct amount is there, then place the float in the
till.
Never count loudly while receiving cash
Count money starting with the larger denomination to the smaller ones
When accepting cash from the customer, always count it in front of the customer
Never put any cash received intothe Till, until you have confirmed that the correct amount
of cash and change is available.
Concentrate while counting. Do not try to talk and count at the same time
If you are making change for a bill or exchanging several bills for other
denominations, leave the original bill on the counter in your view until the
transactions is complete. This way, the customer will not be able to make false
accusations on
the amount of money handed over as payment for their final bill. It’s
in plain view
When counting large amounts, pause slightly after each hundred
Closing Shift
Count Float
Print Zed Report which will tell your sales for the day
Count that the money matches the Zed report
Bank your sales
Bring back the receipt for daily sales report.
Compare the Hostess’ bookingsheet against the receipts. Ensure both match and record
this in your daily sales report.
Your daily sales Report total must be equivalent to the Sales in your Zed Report.
Important Note:
If your float or sales is less than the total, you will be held liable to pay the difference.
If you are caught stealing, your case will be handed over to the Disciplinary board and the
Fiji Police Force.
Ensure you use your allocated Cashier code ONLY!
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FOOD & BEVERAGE ATTENDANTS
I.
Upon Entry for waiter
II.
Check to see that your apron,
waiter’s friend, order book, service cloth, two pens and that
you are ready for service.
Ensure that your table is properly set and that all of the side plates, vase, table
numbers, silverware, water goblets, and napkins are in their proper places.
Re-polish any silverware, glasses,
and side plates. Also check to make sure that the salt
and pepper shaker holes are clear.
Properly groom yourself and stand by your table to be ready for service.
Taking Orders
Once guest has been seated by host;
approach table, greet your guest with a “BULA” smile,
and introduce yourself as per below:
o BULA! My name is ________ and I will be your attendant for today. Would
you like to place your order now?
When taking the order; start with the ladies, and work around the table clockwise.
Record your order by seat numbers.
Repeat the order to each guest to ensure that you have their correct order.
Kindly let the guest know that their meal will be with them shortly.
Collect the Menu form the table.
Excuse yourself and place the order on the POS.
IV.
Once order has been placed, ensure that the bar and kitchen have a print out of your
order, and are preparing drinks and food. The maximum
time for beverage to reach the
table is 3 Minutes or a maximum of 5 minutes.
III.Serving the guest/ customer
The drinks are to be served first. Approach table with beverages.
When serving the drinks, serve with your right-hand on the right side of your guest.
Once drinks are served, check the kitchen to see if food is ready (Max of 10 minutes).
When serving food, serve with your right hand of the right side of the guest going
clockwise around the table (Ensure the food is taken to the correct seat number).
Ask guest if there is anything else
they need. If no, tell them to enjoy their meal and go to
see if any one need some help.
Check-up on your table every five minutes to ensure guest are happy with their meal.
Cleaning the table and reseating
As soon as the guests leave, collect plates, glasses, silverware, napkins, and place mats.
Return glasses to bar steward.
Take plates to steward area.
Clear plates and place them in proper basins’ according to the stewards wish.
V.Billing and Re-setting
Ask the guest if they would like to settle their bill
Print out the final bill
Check to see each order and item is correct
Take the bill-book, with the comment card to the guests table
Advise them as per below:
o
o
Sir/Ma’am, here is your bill. Also, we would love to get your feedback on the
service today. The feedback form is in the bill-book.
After they pay: We thank you for dining with us and hope to see you again.
Vinaka.
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VI.
Reset table according to the proper table set up, and be ready for next guest.
All Shirts must be ironed neatly and tucked in
Ladies to wear Mid length Skirts or pants, Men to wear Sulu or Formal Pants
Black/Brown Shoes to be worn (and must be clean)
Ladies: Hair to be pulled back in a bun, with a flower tucked on the Left side
Short hair must
be have a hairband and to be placed neatly (no Frizzes or extra
conditioner)
Men: Beard to be shaved, Flower to be on the left side
Aprons to be worn at all times during service
No nail polish
Cut and clean nails
Only wear your wedding ring
Only 1 pair of studs allowed
No hand bands, bracelets, rubber bands
Watch is allowed
Mobile Phones to be silenced and placed in your bags
All bags to be placed behind the cupboard
Ensure you use deodorant (No over powering perfumes)
Use light or no make up
NO dark or bright eye shadows or lipstick
NO SELFIES DURING SERVICE!
Closing Shift:
Clean, wipe down and Clear all tables
Grooming of Food and Beverage Attendants
Wipe the table.
Sweep and Mop
Count all Cutleries
Prep for Mise En Place for the Next Day
Pack away Salt & Pepper in the containers
Re-count all stores stock
Re-set according to the next day’s prep or pack and place appropriately
Check and clean the Hand Basins and Washrooms
Replace all Paper towels
Count and Record all linen to be given for laundry
Check with the supervisor for any other allocation
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ISLAND VIBEZ RESTAUTANT
SOP
Napkin Folds
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ISLAND VIBEZ RESTAUTANT
SOP
DINNER JACKET FOLD
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ISLAND VIBEZ RESTAUTANT
SOP
Island Vibez Restaurant
Staff Checklist Closing Shift
Week:
Day:
Rostered Duties
Date:
Check
Bar Tenders
Clean coffee machine and place coffee grounds in container and store properly
Staff
Initial
Date:
Clean blender
Wash coffee cups, coffee saucers. teaspoons, espresso cups, latte glass, glassware, bar
knives, shakers, jigger, chopping board
Wash group handles
Empty and clean sugar bowls
Refrigerate perishables {garnish}
Place spirits, wine, liquors back to the store room
Place straws, toothpicks, tissues, to the store room
Clean liquor pores/ nozzles
Complete par/ closing stock
Wipe counter tops
Clean sink
Remove and wash rubber mats
Sweep and mop the bar, clear rubbish bins, lock doors, fridges
Waitresses
Clean, wipe down and Clear all tables
Date:
Sweep and Mop
Count all Cutleries
Prep for Mise En Place for the Next Day
Pack away Salt & Pepper in the containers
Re-count all stores stock
Re-set according to the next day’s prep or pack and place appropriately
Check and clean the Hand Basins and Washrooms
Replace all Paper towels
Count and Record all linen to be given for laundry
Check with the supervisor for any other allocation
Stewards
Cleaning the Dishwasher
Clean out all the dirty water from the dishwasher by draining the pipe
Rinse the dishwasher by turning it on with no cutleries etc.
Turn off dishwasher once complete
Cleaning the Stewarding Area
All plates to be placed in the storeroom next to the stewarding area
All Glassware to be placed in the Bar store room
All cutleries to be given for polishing and counting
Rubber mats to be washed and placed accordingly
Basins to be washed and placed accordingly
Place the trays back in the store area
Date:
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ISLAND VIBEZ RESTAUTANT
SOP
Sweep, Mop and Wipe up the Stewarding area
All rubbish to be taken out
Cashiers
Count Float
Date:
Print Zed Report which will tell your sales for the day
Count that the money matches the Zed report
Bank your sales
Bring back the receipt for daily sales report.
Compare the Hostess’ booking sheet against the receipts. Ensure both match and
record this in your daily sales report.
Your daily sales Report total must be equivalent to the Sales in your Zed Report.
Clean up the Cashiers area and place all bill books nicely. Tidy drawes.
Host
Close the door at 2.30pm and ensure guests are aware that the restaurant is about to
close
Sort all the menus, host file and other documents properly at the reception area
Date:
Assist the cashier to Bump out the sound system
Go through the reservations list for the next day
Inform staff of any VIP guests, allergies or any special requirements
Allocate the tables according to the reservations list
Let every staff and manager know about the reserved tables
Beverage Runner
Fill jugs with water and store in fridge before the next service.
Date:
Clean trays and store in a dry area
Re-check beverages to ensure that there is enough for the next service.
Re-check tissues/serviettes to ensure that there is enough for the next service.
Re-check the straws to ensure that there is enough for the next service as well.
Wipe the Mirror
Check all the washrooms and replenish the Tissues and hand washing Soap
Supervisor/Food Runner
Allocate tasks to each staff and ensure completion in a timely manner
Check on the Linen/Serviettes, laundry items and Aprons to handover to the chef
Count all cutleries and items out of the store and fill in the storeroom book and return
to the storeroom
All bar ingredients to be placed back in the Dry stores
Ensure the Coffee Machine and bar is cleaned properly
Ensure all Menus, Bill Books, Order books, and files are placed back into the Store
room cupboard
Ensure the speakers are returned to the Stores Officer
Ensure there is enough beverages and place new orders with the manager for the next
shift
Ensure all the back-up items are set and ready for the next shift
Check to see if tables are cleared
Have 1 staff member to wipe off tables
Have 3 staff members count and polish cutleries
Have 3 staff members count and polish the water goblets
Date:
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ISLAND VIBEZ RESTAUTANT
SOP
Make sure bar tenders are cleaning the bar
Assign 3 staff members to sweep
Assign 3 staff members to mop
Assign 3 staff members to count plates and napkins
Make sure bar and kitchen stewards to wash remaining dishes
Check to make sure that each department is completing their own checklist
Place all utensils back to their places
Assign 2 people to check and refill salt and pepper shakers
Re-check everyone’s work
Check to see that each department Opening and Closing checklist have been
complete
Do a final round of checking the whole restaurant
Count and take the dirty linen to the Chef for Laundry Services Fill
in the Laundry book
Fill in the Store room book with the correct amount of equipment returned
accordingly
Count all Aprons
Check all washrooms and ensure all the hand soap dispensers and paper towels are
replenished
Ensure there is enough feedback forms for the next service Check
to verify, and then sign on the Daily Sales Report Ensure the
Chairs are brought in from the Cafeteria Area
Ensure the Tables and chairs are set up according to the floor plan for the next service
Report any Breakage and ensure the staff fills in the Breakage book
Close the bar
Close windows, turn off lights & fans
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