Hotel Banquet Food & Beverage SOPs
- admin
- Dec 2, 2025
- 2 min read
Hotel Banquet Food & Beverage (F&B) SOPs guide tailored for events, weddings, conferences, and large gatherings:
Hotel Banquet Food & Beverage SOPs
1. General Guidelines
Banquet F&B staff must be in clean, complete uniforms with name badges.
Maintain personal hygiene, grooming, and professional behavior.
Report on time and attend pre-event briefing.
Be courteous to guests and provide prompt service.
Follow all food safety, hygiene, and safety regulations.
Minimize wastage of food and beverages.
2. Pre-Event SOP
Event Briefing:
Attend meeting with Banquet Manager.
Understand event type, guest count, menu, and special requests.
Check seating arrangement, table setup, and service style.
Preparation:
Verify inventory of food, beverages, crockery, cutlery, glassware, and linen.
Set up buffet counters, live stations, or service tables.
Ensure all serving equipment and chafing dishes are clean and functioning.
Check temperature of hot/cold food storage units.
Staff Allocation:
Assign roles: service, buffet attendants, beverage stations, clearing staff.
Conduct a pre-service briefing about roles, event flow, and guest etiquette.
3. Food Service SOP
Service Styles: Buffet, Plated, Family Style, or Live Station
Buffet Service:
Arrange food attractively and replenish as needed.
Monitor hygiene at self-service areas.
Maintain proper temperature for hot (>60°C) and cold (<5°C) items.
Plated Service:
Serve courses in sequence, from appetizers to desserts.
Ensure correct portion sizes and presentation.
Serve from the right side and clear from the left.
Live Stations:
Ensure chefs follow hygiene and safety protocols.
Serve freshly prepared food promptly to guests.
Monitor food quality and presentation continuously.
4. Beverage Service SOP
Set up beverage stations with adequate glasses, ice, garnishes, and condiments.
Serve alcoholic and non-alcoholic drinks according to hotel policy and legal regulations.
Refill beverages promptly.
Handle glasses and bottles carefully to avoid breakage.
Offer water and welcome drinks to guests upon arrival.
5. Table Setup & Decoration SOP
Ensure tables are clean and arranged as per event plan.
Place linens, cutlery, crockery, glassware, and centerpieces correctly.
Ensure chairs are clean and properly aligned.
Decorate buffet and service counters neatly.
Check table numbers and signage for proper guest guidance.
6. Guest Interaction SOP
Greet guests warmly and assist with seating.
Be attentive but not intrusive.
Respond promptly to guest requests or complaints.
Monitor VIP or special guest requirements.
Maintain a professional and courteous demeanor throughout the event.
7. Safety & Hygiene SOP
Wash hands frequently and wear gloves where needed.
Keep all food covered when not being served.
Monitor temperature controls for food safety.
Handle sharp equipment, hot surfaces, and heavy trays carefully.
Ensure fire safety and emergency equipment are accessible.
8. Post-Event SOP
Clearing & Cleaning:
Clear tables promptly after the event.
Collect and store leftover food safely or discard as per policy.
Clean banquet hall, buffet counters, and service areas thoroughly.
Inventory & Reporting:
Return all crockery, cutlery, and equipment to storage.
Report used and leftover stock, wastage, and any damage.
Complete daily banquet service log.
9. Inventory & Stock Management SOP
Maintain a record of food, beverage, linen, and equipment usage.
Rotate stock using FIFO method.
Check for expired or damaged items.
Requisition supplies before next event to ensure smooth operation.
10. End of Day SOP
Ensure all equipment and service areas are cleaned.
Lock and secure beverage and food storage areas.
Complete reports on event service, guest feedback, and inventory.
Conduct a brief team review for improvements.
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