LEONARDO ROYAL

Breakfast
Sop
 OBJECTIVE

The objective of this SOP is to produce

a consistent brand standard for the
delivery of our breakfast offering and
service levels across the Leonardo Royal
Hotels.
It’s aim is to ensure consistency in the level of
product and service across the division for all of
our guests.

This SOP is to be owed by the F&B Director or the

F&B Manager.

LEONARDO ROYAL Breakfast Sop

BAKERY VEGETABLES FRUIT CHEESE
& HUMMUS & MEATS
Buffet presentation Served in large
• Cucumber sticks serving bowl & Buffet presentation
• Pain Au Chocolate
platters for guest to – guests help
• Large Croissants • Celery sticks help themselves themselves
• Mini Muffins
• Red pepper sliced
• Sliced Brown • Sliced Pineapple • Serrano ham Sliced
Bloomer • Carrot baton
• Sliced Watermelon • Sliced chorizo
• Sliced White • Hummus with olive
Bloomer oil • Sliced Honeydew • Mild cheddar wedge
• Bagels (white & melon
• Diced feta
multiseed) • Picked grapes marinated in olive
• Artisan sourdough • Whole fresh fruits oil & oregano (kilner
baguette (apples bananas, jar)
• Multiseed demi oranges, pear) • Wedge of brie
baguette
• Sourdough bloomer • Oat cakes, biscuits
• Sourdough white & fruit chutney
• Rye and caraway
• Peppered smoked
loaf
mackerel
• Gluten free bread
on Request
• Flora Portions
• Netherend Unsalted
butter portion (10g)

FRESH FROM THE MARKET

LEONARDO ROYAL Breakfast Sop

CEREALS PRESERVES
Choose 4 bulk to suit needs
• Bonne Maman Honey Jar (370g)
• Kellogg’s Bran Flakes(1 x 10kg) • Bonne Maman Abricot Conserve(370g)
• Kellogg’s Coco Pops(1 x 10kg) • Bonne Maman Blackcurrant Conserve(370g)
• Kellogg’s Corn Flakes Cereal Bulk Pack(1 x • Bonne Maman Raspberry Conserve(370g)
10kg)
• Bonne Maman Strawberry Conserve(370g)
• Kellogg’s Rice Krispies(1 x 10kg) • Marmite portions
• Everyday Favourites Muesli(4 x 2kg) • Nutella portions
• Everyday Favourites Granola (4 x 2kg)
• Weetabix Catering Pack B (twin)(1 x 48 x 2Ea)
SEEDS & BERRIES
Presented in ½ or 1 litre Kilner jars
• Dr Schar Gluten Free Muesli Portion Pack(24
x 50g) • Goji berries
• Porridge on buffet • Dried sultanas
• Pumpkin seeds
YOGHURTS & GRANOLA • Chia seeds
(in-house) 100g individual pots • Dried pineapple
• Raspberry granola pot • Dried apricot
• Mango granola pot • Dried banana
• Poppy seeds
BIRCHER MUESLI • Sunflower seeds
(in-house) 100g individual pots
• Apple & sultana bircher
• Apple & berry bircher

LARGE BOWL OF GREEK STYLE

YOGURT
• Honey
• Berry compote

RISE & SHINE

LEONARDO ROYAL Breakfast Sop

HOT FOOD PANCAKES CONDIMENTS CHEF STATION
Guests serve Various toppings • HP Brown Sauce • Omelette –
themselves from the sachet selection of fillings
buffet • Maple syrup
• Heinz Ketchup • Boiled eggs
• Pecan nuts sachet
• Back bacon • Poached eggs
• Cinnamon sugar • No Mayonnaise
• Sausage • Pancakes
Cumberland 10’s • Chocolate sauce
• Baked Beans • Lemon halves
• MM Tomatoes
• Sautéed new
potatoes
• Mushroom
(catering ungraded)
• Scrambled Egg
• Fried Egg
• Porridge

HOT OFF THE PLATE

LEONARDO ROYAL Breakfast Sop

TEA & COFFEE MILK JUICE (KROGAB)
• Bean to cup coffee • Whole milk • Orange juice
• Tea – breakfast and • Semi-Skimmed milk • Apple juice
selection of fruit infusion • Almond Milk • Cranberry juice
• Soya milk • Smoothie bottles
• Filtered tap water

LIQUID ENERGY

LEONARDO ROYAL Breakfast Sop

 • A5 and individual breakfast signs to be in place.

• Ensure signs are in the correct location, matching the items on the buffet.

• Ensure signs are in good and clean condition, any damaged signs to be replaced.

• Ensure all signage is clean and dust free.

BREAKFAST SIGNAGE

LEONARDO ROYAL Breakfast Sop

 • Omelette station to be staffed with chef at all times.

• Tomatoes cut in half and nicely grilled.

• Bacon not folded, crispy and no white fatty bits showing.

• Beans looking fresh with no skin on top.

• Scrambled eggs free from water and not overcooked.

• Fried eggs not to be dried out and with no broken yolks.

• Sausages and potatoes cooked correctly, with a nice all round colour.

• Porridge which is served on the buffet to be nice and creamy, with no skin on it.

• Each item cooked at the correct temperature.

• Buffet to look attractive, appetising and plentiful during the full service hours.

• Toaster to be in good working order.

• Coffee machines to be in good working order and Leo’s takeaway cups to be available.

BUFFET SET UP

LEONARDO ROYAL Breakfast Sop

 • Sugar bowl to be on the table and filled with Leo’s branded white, brown sugar and
sweetener sachets.

• Salt & Pepper mills to be on the table.

• A full set of cutlery, including teaspoons to be neatly placed on top of napkin.

• If mugs are being placed on the tables, they should be placed on the right-hand side of
the napkin with handle facing outwards.

TABLE SET UP

LEONARDO ROYAL Breakfast Sop

 LEONARDO ROYAL

Breakfast
Service Guidelines
 • Guests arriving at the restaurant should be greeted by host/ team member.

• The greeting should be genuinely and friendly with a smile and eye contact.

• Ask the guest for their name and room number.

• Check if breakfast is included and confirm this back with the guests.

• In case of a queue, ensure you thank the guest for waiting.

• Repeat guests to be recognised where possible.

• Newspapers should be available at the welcome desk.

ARRIVAL EXPERIENCE

LEONARDO ROYAL Breakfast Sop

 • Ask the guest if they had breakfast with us before, and if not explain the breakfast
service in full, pointing out the different stations and options.

• Show the guest to a clean set table, preferably one already set to the correct number
of covers.

• Add or remove covers if required.

• If their table is still being cleaned, the guest should wait at the host desk until is
cleaned, set up and ready for them.

• If the guests has to wait for their table, the inconvenience should be acknowledged.

• The host should positively engage with the guest, enquiring about their visit, their
stay in the hotel and their plans for the day ahead.

• If there are any young children, offer a high chair and an activity pack.

SEATING OF THE GUESTS

LEONARDO ROYAL Breakfast Sop

 • The team should ensure empty plates/bowls are cleared in a timely manner.

• The team members need to positively engage with the guests when clearing the table.

• Managers/Supervisors must be present on the floor during breakfast service.

• The management team are there to ensure a smooth breakfast service, checking
standards and to ensure guest satisfaction.

• They must also ensure they are actively engaging with the guests and encouraging the
team to do so as well.

• The team should acknowledge the guests during their departure and thank them.

BREAKFAST EXPERIENCE

LEONARDO ROYAL Breakfast Sop

 • Allergen signs should be displayed around the breakfast areas for guest to inform
member of staff if they do have an allergen.

• Allergen information should be available for the guest upon request. If you are not
100% sure or confident or in case of severe allergy, speak directly to the chef directly
for clarification on your query.

• Make sure allergen requests are taken very seriously and guests receive the
information requested in a timely fashion.

ALLEGAN’S

LEONARDO ROYAL Breakfast Sop

 • Upon opening and during service, the manager/supervisor
should be walking the areas to ensure it is clean, everything is in
good order and there are no defects e.g. light bulb out. Toilets
in any restaurant areas should also be checked at this time.
• High chairs to be clean and presentable and ready to use.
• Any small maintenance requests should be actioned upon immediately where possible
and not interrupting the guest experience, any larger requests to be planned in
together with manager and engineer as soon as possible during closing hours.
• All staff should be well-groomed and professional, wearing a uniform and a name
badge.
• Its every team member’s responsibility the area is clean and free of debris at all times
and any defects to be reported to a manager/supervisor immediately.
• Check temperature is comfortable for guests and adjust accordingly where possible.
• At the beginning and throughout the shift, ensure light settings are correct for the
time of the day including table lights.
• At the beginning and throughout the shift, ensure music settings are correct for the
time of the day.
• Tables to be checked to ensure they are not wobbly. Do not use napkins to balance.
• Ensure any damaged china, glassware is directly removed from operation and
disposed of, noting this on the breakage sheet.
• Table setups to be in clean and good condition and to be checked and replaced where
required.
• Furniture to be checked and brushed after each visit.
• Ensure floor area is clean before the arrival of new guests.
• When wiping down a table ensure the cloth is clean and odour free and side plate is
carried to collect the debris. Do not wipe crumbs onto the floor.
• Trays are not being placed on the table during clearing.
• Trays to be used at all time during service of beverages and moving of glassware and
table setups.
• Trays to be clean at all times and being deep cleaned at the end of each shift.
• Good posture, smile, eye contact, and attentive listening maintained throughout any
interactions with the guests.

GENERAL POINTS

LEONARDO ROYAL Breakfast Sop