Duty Roster- are for managers who need to avoid over-shift 

scheduling. This type of roster is used to avoid scheduling

more employees than is needed on the same shift to do the same things. This term is typically used in the hospitality
industry.

A buffet cycle menu is a series of menus that is repeated over a specific period, such as 4 weeks. The menu is different
each day during the cycle. And, At the end of the cycle, the menu is repeated.

Podium- a small platform on which a person may stand to be seen by an audience, as when making a speech or conducting an
orchestra.

A Banquet Event Order, commonly referred to as a "BEO," is a document that outlines the details of your event. It
serves as a guideline for the hotel to execute and communicate logistics to all necessary hotel departments.
Hotel Directory- can be understood as an information folder or room folder, that is displayed in the hotel room and
informs the guest about the hotel, its offers, and its surroundings. Nowadays almost every hotel has a guest directory and
they come in all kinds of variations, colors, and shapes.

Restaurant Mis-en-place
Receptionist-AM/PM

 Prepare Updated Guest Rooming List

 Daily Newspaper should be prepared and ready all day. Local/International newspaper

 Updated F&B Promotions

 Papers, crayons, and pencil should be available on the desks.

 Check the flower centerpiece at the entrance and change if necessary.

 Keep all menus and make sure that they are still in good condition. Take out dirty menu.

 Hotel Directory should available and updates

  BEO# Folder check if organized on their events.

Side Station-Lunch and Dinner operation-indoor/outdoor area

 Complete all the drawer cabinet with the folded blue table napkins.
 Clean Cutleries- Dinner Fork, Dinner Knife, Dinner Spoon, Dessert /Salad knife, fork and spoon, teaspoon,
demitasse
 Soup spoon, steak knife, cheese knife
 Clean rags (dry and wet) for table wiping and D4 sanitizer in the container with label/container.
 Condiments and Sauces should be available-ketchup, parmesan, chili flakes, tobacco, chili oil, parmesan cheese
bar with grater, olive oil and balsamic vinegar.
 Clean glassware should be available- white and red wine glass, blue crack glass, coffee cup and under liner, tea
pot.
 Clean chinaware should be available-Dinner and Salad plate, Bread and butter plate, soya dish for the
sauces/condiments and salt & pepper shaker should be clean and full-ready and set-up.
 Stainless pitcher should be ready with filled Distilled water and ice cubes.
 Clean Wiping rags should be ready.
 Clean Gelato Plastic container for soiled cutleries
 Clean Black Jumbo Tray (round and rectangle) and bar tray (circle)
 Clean ashtray for smoking area at tables outside (umbrella)

Side Station-Breakfast operation-indoor and outdoor area

 Complete all the drawer cabinet with the folded blue table napkins (3 sister design)
 Clean Cutleries- Dinner Fork, Dinner Knife, Dinner Spoon, Dessert /Salad knife, fork and spoon, teaspoon,
demitasse, Soup spoon, steak knife, cheese knife
 Clean rags (dry and wet) for table wiping and D4 sanitizer in the container with label/container.
 Clean glassware should be available- blue crack glass, coffee cup and under liner, tea pot.
 Stainless pitcher should be ready with filled Distilled water and ice cubes.
 Clean Wiping rags should be ready.
 Clean Gelato Plastic container for soiled cutleries
 Clean Black Jumbo Tray (round and rectangle) and bar tray (circle)
 Coffee Bun (Cylix) and burner and Stainless/Clay Pitcher for Hot Chocolate and Sikwate with wooden ladle
 Assorted jams/marmalade available: honey, orange bitter, raspberry and strawberry for the set-up and refill
 Brown, white sugar and artificial sweetener sachet should be available for the set-up and refill.
 Salt and Pepper Shaker should be set-up and full.
 Clean ashtray for smoking area at tables outside (umbrella)

Bread Area Section

 Assorted bread should be available –round bread, ciabata bread, hard whole wheat bread etc..
 Butter and margarine should be available.
 Tomato tapenade for dipping
 Soya dish for the dipping container
 Oven Toaster and Bread oval container/plate for the bread slice
 Bread knife and white chopping board
 Wax paper, table napkin and tissue
 Teaspoons and under liner for the sauce
  Condiments and Sauces should be available- parmesan, chili flakes, tobacco, chili oil, parmesan cheese bar with
grater
 Bread Container for the slices bread

Cashier Area

 Pick and ready the Cash Box and Cash float P10,000
 Micros roll double and single ply
 Availability pen and bill folder
 F&B Updated promotions and discount tie-up
 Availability of Cash Remittance form and plastic lock

Bar Area

 All chiller temperature should be check in the morning.

 Check SFSMS checklists AM/PM shift
 Sugar and tea mise en place
 Fruit display and clean container
 Fresh Fruit juices and garnish
 Coffee machine should be clean and refill beans.
 Availability of different kinds of teas selection
 Availability of all beverages, wine, liquors, beers, and other drink
 Opening and closing inventory
 Equipment and tools should be available.
 Milk availability soya, fresh milk and skimmed.
 Fill the ice bin all the time.
 Wilkins water galloon for guest water service
 Glassware should be available and clean all the time.
 Prepare labeling according to SFSMS color coding.

Buffet Man/Food Pass Area

 Availability of the Serving gears and buffet set-up

 Mise en place for all the condiments and sauces
 Clean and organized chinaware and buffet counter/top
 Cleanliness in all areas in the buffet station, ready the stand tray
 Get the juices at gardemanger and set-up in bar area (pitcher)
 Prepare milk jug w/ fill fresh milk and set-up in the dining area.
 Brew coffee for back-up and set-up coffee bun and burner
f. 1.1

Side Station Breakfast Cups and Saucers

10-20 pairs place in side
Coffee Machine
Dinner Plates station area
10-15 plates place in side
station area

Water Pitcher
Atleast 1-2 pitcher each
station

Drawers with following

Drawer 1. Blue napkin inserted with Spoon, Fork and Knife. Prepare at least 20-25 pieces for resetting.
Drawer 2. Mis-en-place for each station. At least 30-50 pieces each cutlery.

Dinner Knife Appetizer Knife

Dinner Fork Appetizer Fork

Drawer 3. 5-10 set of Kids Cutleries are prepare in one of the drawer in each station to insure the readiness.

Kids Plate
 Kids Spoon and Fork
Drawer 4

Each station has a number of mis-en place:

 Station A & B- 10 pieces sugar and Jam
 Station C & D -14 pieces Sugar and Jam
 Station E & F-14 pieces Sugar and Jam
Jam

Sugar

OPENING CHECKLIST

Date:
Opening Check by:

Task

Status Remarks

1. Checks the staffing of the Outlet

2. Staff grooming

3. Staff assignment

4. Lighting setting

5. Level of music

6. Buffet set up

7. Reservation

8. Out of stock item

9. Menus

10. Air conditioning unit

11. Infrasys

12. Chillers

13. Cleanliness of the outlet

14. Coffee machines

15. Store room/office

16. Private room

17. Lighting along the hall way

18. Bar Equipment

19. Male and Female CR

OUTLET MANAGER -----------------------------------

CLOSING CHECKLIST

DATE:

Closing Check by:

Task

Status Remarks

1. Soiled Linen

2. E log/ Recording of Sales

3. Morton Bay/ Product Requests

4. Lighting

5. Music

6. Preparation/mis en place

7. Telephone

8. Private room

9. Menus

10. Air conditioning unit

11. Infrasys

12. Chillers

13. Bar Equipments

14. Coffee machines

15. Store room/office

16. Bar check list

17. Reports

18. Cleaning Schedule of the day

OUTLET MANAGER ----------------------------