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SOP Breakfast

This document outlines standards and procedures for operating a restaurant or cafe. It includes guidelines for greeting guests upon arrival, seating them in a timely manner, serving coffee or tea promptly, clearing dishes efficiently, and checking on customers regularly. It also provides expectations for employee appearance and conduct, ensuring clean and organized buffet and food service areas, and maintaining a tidy physical environment with properly arranged and clean tables. The document aims to establish best practices for high-quality customer service and a well-run dining experience.

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Urban Hotels and Resorts
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175 views13 pages

SOP Breakfast

This document outlines standards and procedures for operating a restaurant or cafe. It includes guidelines for greeting guests upon arrival, seating them in a timely manner, serving coffee or tea promptly, clearing dishes efficiently, and checking on customers regularly. It also provides expectations for employee appearance and conduct, ensuring clean and organized buffet and food service areas, and maintaining a tidy physical environment with properly arranged and clean tables. The document aims to establish best practices for high-quality customer service and a well-run dining experience.

Uploaded by

Urban Hotels and Resorts
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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SOP

Keys Cafe
Arrival Seating
• Was the guest greeted or
acknowledged within 15 seconds upon
entering the restaurant
• Was the guest greeted in a friendly
and pleasant manner
• Did the hostess ascertain the room number
and the guest's name and use it during the
interactions
• Did the host ask the guest to follow him/her
to the table
•Did the host seat the guest within
one minute of his/her arrival?
Arrival Seating
• Did the host seat the guest at a
fully laid table? Did the host
offer chair assistance
• Did the host remove covers if
necessary
• Did the host present the menu
• Was the water served after
the guest was seated

• Did the host offer orientation


to the breakfast procedure
(i.e. if the guest should help
themselves to the buffet)?
Service
• Did the waiter offer coffee or tea
within three minutes of seating
• Were the dishes cleared within 3
minutes of the guests finishing his
breakfast
• Was coffee/tea replenished as required
• Did an employee visit the table at any
point of time to ascertain if the service
was satisfactory

• Upon leaving the


restaurant was the guest
thanked / acknowledged
Employee Appearance
• Did the employees appear
organized and work as a team
• Was the employee dressed in a
clean, pressed and complete
uniform
• Were the employee‟s shoes of a
corporate standard
• Did all the employees wear
name badges
• Did the employee maintain eye
contact with the guest
• Did the employee smile and exhibit a
friendly manner
Employee Appearance
• Did the employee respect the guest's
presence when interacting with other
colleagues?
• Was the employee attentive to the guest's
needs at all times

• Did the staff greet the guest before


they greeted the staff
• Did the employee address the guest
by name at any time during the meal

• Did staff say "NO" ever as a first


response to any request by the guest
Breakfast Buffet
• Was the buffet clean and free
of any debris (i.e. behind and
on the top)
• Were any unidentifiable food or
beverage items clearly labeled

• Was the appropriate


crockery available
• Were the appropriate
serving utensils clean and
available
Menu and Food
• Was the food served
at the correct
temperature
• Was the texture and
the colour of the
food acceptable
• Were the portions of
acceptable size
• Was the food cooked
as requested
• Was coffee/tea hot
and freshly brewed ?
Table Layout
• Were all the tables in the
restaurant consistently laid
• Was the table clean and free of
stains
• Was the correct cutlery used for its
intended purpose and was it clean
and matching in pattern
• Was the crockery clean,
un-chipped and
matching in pattern
• Was the glassware
clean, un-chipped and
matching in pattern
Table Layout
• Was the napkin clean, pressed and free of any stains or tears

• Were the Salt and Pepper cruets available and if so were they
clean and full
• Did the sugar selection include white and Sugarfree?
Physical Condition of the Restaurant
• Were newspapers available at the entrance of the restaurant
• Was the carpet/tiles free and clean of any stains or debris

•Were all the light fixtures fully illuminated


•Were all the walls clean and free of any scuffs or
marks
Physical Condition of the Restaurant
• Were the side stations clean at all times
• Was the table steady
•Was the chair‟s clean and in good repair
•Was the restaurant free of any noise/odour from the kitchen
Thank you

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