1. STANDARD OPERATION PROCEDURES (SOP) – THE
Food & Beverage Date
SOP No:
Department : Food & Beverage, Golfers Terrace Job Title : All
Task : Sequence of Service Duration :
Objective : To follow the department standard
1. The Guest is greeted with a smile in a friendly and courteous manner
2. The Guest is helped to sit down at the table – offer chair assistance –
3. The Guest is presented with the A la Carte menu
4. The drinks order is served within 4 minutes
5. The food order is taken and repeated to the guest
6. The beverage order is taken and repeated to the guest
7. A captains order is produced and distributed amongst the relevant
8. The table laid up according to the food order
9. If applicable the ashtray is changed after each cigarette
10. The beverage order for the relevant courses is served within 4 minutes
11. Once the guest has finished his/her drink, try to up sell another one.
12. The food is being served:
-Cold Starter max 8min
-Warm Starter/ Main Course max 15min
13. The table is approached at least once to check guest satisfaction, try to use guest’s name.
14. When guests have finished their dishes, plates and side plates are cleaned from the table within 2min.
Clearing the plates from the guest table is only possible once all guests have finished the relevant course.
15. The guest is offered Coffee or Tea
16. If applicable the dessert & coffee/tea order is taken and repeated to the guest
17. If applicable a captains order is produced and distributed amongst the relevant
18. The Coffee or Tea to be served within 4min
19. The dessert to be served within 8min
20. Once guests have finished their desserts, plates cleared form the table.
21. Be alert for any sign from the host that he/she is ready for the check.
22. Once requested, the bill is printed and presented in bill folder with Saujana pen
23. Allow the host to review the check privately.
24. The guest is bid farewell.
Developed By : Reviewed By
Name: Name:
Date: Date:
Approved By : (General Manager) Received By: HR (Training)
Date: Date: