Hotel Food & Beverage SOPs

Hotel Food & Beverage (F&B) SOPs guide, which can help standardize operations, maintain hygiene, and enhance guest satisfaction

Hotel Food & Beverage SOPs

1. General Guidelines

• F&B staff must be in clean, complete uniforms with name badges.

• Maintain personal hygiene and grooming.

• Greet guests courteously and professionally.

• Follow all safety and hygiene standards.

• Ensure timely service and proper handling of food and beverages.

• Avoid wastage of food and beverages.

2. Guest Service SOP

1. Receiving Guests:

   • Welcome guests warmly.

   • Present menus and assist with recommendations.

   • Note special dietary requirements or allergies.

2. Order Taking:

   • Use proper etiquette when taking orders.

   • Repeat order back to guest to confirm.

   • Enter order into POS (Point of Sale) accurately.

3. Serving Food & Beverages:

   • Serve dishes promptly and at correct temperature.

   • Ensure correct table setup and presentation.

   • Follow sequence: starters → main course → desserts → beverages.

   • Offer additional services politely (extra napkins, condiments, etc.).

4. Billing & Farewell:

   • Present bill accurately.

   • Process payment efficiently.

   • Thank guest and invite them to return.

3. Food Handling & Hygiene SOP

• Wash hands before handling food or beverages.

• Use gloves when necessary.

• Avoid touching cooked food directly.

• Store food at correct temperatures:

  • Hot food: above 60°C

  • Cold food: below 5°C

• Ensure proper labeling of ingredients and expiry dates.

• Follow FIFO (First In, First Out) for stock usage.

4. Beverage Service SOP

• Check glasses, cups, and utensils for cleanliness before use.

• Pour beverages carefully and avoid spillage.

• Serve alcoholic beverages according to hotel policy and local laws.

• Offer water to guests at the beginning of service.

• Maintain stock of popular beverages and prepare garnishes in advance.

5. Table Setup & Service SOP

1. Table Setup:

   • Clean table thoroughly.

   • Place tablecloth, napkins, cutlery, and glassware correctly.

   • Arrange condiments neatly.

2. During Service:

   • Serve from the guest’s right, clear from the left.

   • Refill water, tea, coffee, or soft drinks as needed.

   • Keep table tidy during the meal.

3. After Service:

   • Clear dishes promptly.

   • Reset table for next guest.

6. Inventory & Stock Management SOP

• Maintain stock levels of food, beverages, crockery, and cutlery.

• Rotate stock using FIFO method.

• Check for expiry dates and spoilage.

• Record usage daily and report shortages.

7. Safety & Emergency SOP

• Know the location of fire extinguishers and first aid kits.

• Handle hot liquids and sharp utensils carefully.

• Report accidents, spills, or hazards immediately.

• Follow evacuation procedures in case of emergency.

8. Waste Management SOP

• Separate wet and dry waste.

• Dispose of leftover food appropriately.

• Avoid contamination of clean and dirty areas.

• Minimize wastage through proper portion control and storage.

9. End of Day SOP

• Clean all service areas, counters, and equipment.

• Store leftover food safely or discard if required.

• Close cash registers and balance accounts.

• Lock beverage storage and secure all inventory.

• Complete daily F&B report/logbook.