Hotel Restaurant Food & Beverage SOPs

Hotel Restaurant Food & Beverage (F&B) SOPs guide designed for daily restaurant operations, ensuring consistent service, hygiene, and guest satisfaction:

Hotel Restaurant Food & Beverage SOPs

1. General Guidelines

• All restaurant staff must wear clean, complete uniforms with name badges.

• Maintain personal hygiene, grooming, and professional behavior.

• Arrive on time and attend pre-shift briefing.

• Treat all guests courteously and professionally.

• Follow all food safety and hygiene protocols.

• Avoid wastage of food, beverages, and supplies.

2. Pre-Service SOP

1. Preparation:

   • Clean and sanitize tables, chairs, service counters, and floors.

   • Set up tables with correct linens, cutlery, crockery, and glassware.

   • Ensure condiments, menus, and water are available at each table.

   • Check that all beverages and food items are ready for service.

2. Briefing:

   • Conduct a pre-shift briefing to discuss menu, specials, reservations, and VIP guests.

   • Assign duties to staff: servers, beverage attendants, clearing staff.

3. Guest Greeting & Seating SOP

• Greet guests warmly with a smile upon entry.

• Confirm reservation or walk-in details.

• Escort guests to their table, offering assistance with seating.

• Present menus and inform about specials, promotions, or dietary options.

4. Order Taking SOP

• Approach guests politely and take the order accurately.

• Repeat the order back to the guest to confirm.

• Note any dietary restrictions or preferences.

• Enter the order into the POS system promptly.

5. Food Service SOP

• Serve dishes according to standard portion sizes and presentation.

• Serve from the right-hand side; clear from the left-hand side.

• Ensure hot food is served hot, and cold food is served cold.

• Check with guests if everything is satisfactory.

• Refill beverages and condiments as required.

6. Beverage Service SOP

• Offer water and beverages promptly after seating.

• Serve alcoholic and non-alcoholic drinks according to hotel policy and legal regulations.

• Prepare garnishes, ice, and mixers in advance.

• Monitor beverage stations and refill as needed.

• Handle glassware carefully to avoid breakage.

7. Table Maintenance SOP

• Keep tables clean and tidy during service.

• Remove empty plates, glasses, and utensils promptly.

• Replace napkins, cutlery, or condiments as needed.

• Observe guest needs without being intrusive.

8. Guest Interaction SOP

• Respond to guest queries politely and efficiently.

• Handle complaints professionally, escalate to supervisor if needed.

• Provide personalized service for VIP or regular guests.

• Maintain a friendly, courteous demeanor at all times.

9. End of Meal & Billing SOP

• Clear the table after the meal.

• Present the bill accurately and process payment efficiently.

• Thank guests and invite them to return.

• Record guest feedback for service improvement.

10. Inventory & Stock Management SOP

• Check stock of food, beverages, crockery, cutlery, and glassware.

• Follow FIFO (First In, First Out) method for ingredients.

• Monitor daily usage and report shortages.

• Store food and beverages at correct temperatures.

11. Cleaning & Hygiene SOP

• Clean service areas, counters, and floors daily.

• Sanitize tables, chairs, and high-contact surfaces regularly.

• Wash and store cutlery, crockery, and glassware properly.

• Dispose of waste according to hotel waste management policies.

12. Safety SOP

• Handle hot liquids, sharp utensils, and equipment carefully.

• Be aware of fire safety equipment and emergency exits.

• Report accidents, spills, or hazards immediately.

• Follow proper lifting techniques to avoid injuries.

13. End of Day SOP

• Clean the restaurant and storage areas thoroughly.

• Secure all beverages, cash, and inventory.

• Complete daily F&B reports including sales, wastage, and guest feedback.

• Conduct a brief team review for improvements.