STANDARD OPERATING PROCEDURE

SOP RESTAURANT OPENING SHIFT PROCEDURES

DEPT: F&B SUB-DEPT: SERVICE SERIES#BSERV004
DATE ISSUED: 03/06/23 DATE REVISED: IMPLEMENTOR FRONT OF THE HOUSE
REVISED BY: APPROVED BY: APPROVED BY: CEO

CEO

AUTHORED BY: OFELIA PARALISAN – GENERAL MANAGER CLAUDINE IMPAS

OBJECTIVE

To have an organized and consistent team preparedness on Shift opening and that no task
shall be overlooked

POLICY

 The Front of the house team shall be provided with an opening checklist to follow
 The Front of the house team shall make themselves ready for the opening at least 30
minutes before operation hours
 The front of the house team shall be already in their assigned post 15 minutes before
operation hours
 The Restaurant Manager/Supervisor will make sure that the team are properly groomed
and followed hygiene practices implemented by Forentino’s
 The Front of the house team will make sure that the dining area, toilet and all other
areas are well cleaned and ready for the guests
 The Front of the house team shall make sure that the dining area is well stocked
 The Front of the house team must see to it that the restaurant is fully set
up with tables, chairs, condiments and menus.
 The front of the house team should make sure the bar is well stocked with
beverage, drinks and clean glassware
 The Front of the house should make sure that all bins are empty
 The Front of the house team must make sure that they have
communicated with the kitchen on menu changes, specials, not available
items and special bookings or instructions