STANDARD OPERASIONAL PROSEDUR

HANDLING BREAKFAST

DEPARTEMENT: FOOD AND BEVERAGE SERVICE AND PRODUCTION

1. PREPARATION BEFORE OPENING HOURS

2.
A. FRONT OF THE HOUSE

 Set up buffet according Buffet Standard Set Up (listed).

 Check for cleanliness of chinaware, silverware which set in the buffet
 Prepare for guest list (printed from FO staff).
 Arrange and clean dining table and chair. Clean floor around restaurant area.
 Set up for condiments on the table, make sure all condiments are filled.
 Turn on the Traditional music.
 Assign Staff (FBS) for Host (Greeter), Waiter/ss and Runner. For FBP assign staff for
standby at Egg counter and runner to refill the food at the buffet.

B. BACK OF THE HOUSE

 Prepare and make sure all cooking equipment are cleaned and working properly.
 Prepare for all food and beverages which will displayed at Buffet.
 Check with Front Office staff regarding special request from the guest (especially
group).

3. BREAKFAST OPERTIONAL

FOOD AND BEVERAGES SERVICE

A. HOST.

 Greet each and every guest who come to restaurant; “Good Morning Mr / Mrs xxx (if
known) how are you today?? ( wait for reply ) may I have the breakfast ticket please
“, and responds accordingly.
 Assist the guest to the table, show and explain them regarding the menu and the buffet.
 Note all guest which already have breakfast in guest list.
 Take care the guest according the section arrangements.
 If there a spare time” chit chat “with the guest, simply to gather feedback from the
guest regarding food and services.
 If there are feedback the guest, inform to department related and recorded to log book.
 Maintain cleanliness of the dining table by clearing up the dirty plates.
 Replace ashtray at tables which filled up with ashes and cigarette buds.
 Thanks the guest for coming, after they done with their breakfast and wishing them to
have great day.
  Clean the table with cloth after all dirty plates, cups, saucers and glasses removed.
Arrange the chair and mike it ready for the next guests.

B. WAITER/SS

 Greet each and every guest who coming to Restaurant (by guest’s name).
 Assist the guest to the table if needed.
 Take care the guest and cleanliness according the section arrangements area.
 If there a spare time “chit chat “whit the guest, simply to gather feedback from the
guest regarding food and services.
 If there are feedback from the guest, inform to department related and recorded to Log
Book.
 Maintain cleanliness of the dining table by clearing up the dirty plates.
 Replace ashtray at table which filled up with ashes and cigarette buds.
 Thank the guest for coming, after they done with their breakfast and wishing them to
have great day.
 Clean the table with cloth after all dirty plates, cups, saucers and glasses removed.
Arrange the chair and make it ready for the next guests.

C. RUNNER

 Greet each and every guest who coming to Restaurant ( by guest’s name )
 Main responsible is to take dirty equipment to Dish wash and refill the equipment at
the buffet.
 Check the clean and dirty equipment continuously, to avoid over load for dirty stuff
and run out of equipment at Buffet.
 Arrange the load wisely and bring it with caution, while take the equipment to and
from dish wash.
 If there a spare time “chit chat” with the guest, simply to gather feedback from the
guest regarding food and services.
 If there are feedback from the guest, inform to department related and recorded to Log
Book.
 Maintain cleanliness of the dining table by clearing up the dirty plates.
 Replace ashtray at table which filled up with ashes and cigarette buds.
 Thank the guest for coming, after they done with their breakfast and wishing them to
have great day.
 Clean the table with cloth after all dirty plates, cups, saucers and glasses removed.
Arrange the chair and make it ready for the next guests.

FOOD AND BEVERAGES PRODUCTION

A. EGG COUNTER
  Greet each and every guest who coming to Restaurant (by guest’s name).
 Take the order from the guest. Explain regarding filling for the omelets, type
cooking of the eggs.
 Cook according to the guest order.
 If there is Guest waiting for the egg order, “chit chat “with the guests.
 Avoid making noise, maintaining the noise level while cooking.
 Informed the Restaurant staff to served the cooked eggs order to the guest.
 If the some guests (more than 5 person) order at the same time ask Greeter to
assist in taking the order, make a note is necessary to avoid wrong order.
 Ask runner to refill the egg and omelets filling.

B. RUNNER

 Main responsible is to refill and maintain all Food and Beverages (include egg
counter) which served at Buffet Counter.
 Stir the cooked Food frequently to maintain the temperature level.
 Check the food frequently to maintain the number of the food and Beverages
which served at Buffet.
 Monitor the food during close (30 minutes) to closing time, do not over refill.
Check with the Host for number of guest which haven’t got breakfast. So food
can be refill accordingly.

4. CLOSING TIME

A. FRONT OF THE HOUSE

 Clear up and clean Buffet table, replace the table cloth if needed.
 Clear up all condiments from table and put in Restaurant Counter area for cleaning,
refill and replacement.
 Clean all table and chair surfaces and align it accordingly.
 Broom and mop all Restaurant floor.
 Set the condiments for Lunch.
 Arrange all chinaware, silverware and glass in the cabinet.

B. BACK OF THE HOUSE

 Wash all dirty equipment, dried and arrange it accordingly.

 Clean stove and food preparations surfaces.
 Broom and mop the floor of kitchen area.
 Polishing.