OPERATIONAL STANDARDS MANUAL – FOOD & BEVERAGE

UPDATE: 20.04.2024 go  index subject CODE: 01.08.3851

VALID FOR: All hotel operations
DISTRIBUTION: General Manager, Food & Beverage Manager
SUBJECT: Sample Closing Restaurant Checklist

Task yes no remarks

collecting all clean silverware and storing
collecting all clean chinaware and storing
collecting all clean glasses
check if table cloth have to be exchanged

Buffet
clean the buffet
remove all china from buffet
replace china according to the breakfast set up

Inside the restaurant

clean all chairs
clean all the edges
check lamp bulbs
hover the carpet and clean stone floor
clean all service stations
refill all service stations (non food items)
clean all mise en place and store it
switch out the lights according to light plan
switch off the air-condition according to A/C plan
close all doors, check windows

Back area
check floor (cleanliness)
all chinaware for breakfast/dinner in place
all silverware for breakfast/dinner in place
all glassware for breakfast/dinner in place
coffee / tea dispenser ready

Administration
close Micros system according to procedure
fill out log book and hand it to F&B office
hand keys to reception

Check done by: Date:

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