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The document outlines the standard operating procedures for food and beverage service at Mana Bay Water Park. It details 6 key steps: 1) greeting guests and seating them, 2) taking orders, 3) delivering orders, 4) checking satisfaction, 5) upselling additional items, and 6) bidding farewell. The objective is to ensure guests have a genuine and friendly experience and are happy. Managers are to train staff on maintaining positive body language, asking about guest preferences, following correct order and delivery procedures, checking on guests, using upselling techniques, and sending guests off with a thank you.

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syful islam
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393 views2 pages

Sop - 1

The document outlines the standard operating procedures for food and beverage service at Mana Bay Water Park. It details 6 key steps: 1) greeting guests and seating them, 2) taking orders, 3) delivering orders, 4) checking satisfaction, 5) upselling additional items, and 6) bidding farewell. The objective is to ensure guests have a genuine and friendly experience and are happy. Managers are to train staff on maintaining positive body language, asking about guest preferences, following correct order and delivery procedures, checking on guests, using upselling techniques, and sending guests off with a thank you.

Uploaded by

syful islam
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Standard Operations Procedures SOP FB- 01

Mana Bay Water Park Pages 02


Department: Food & Beverage- Date:

Subject Sequence of Service Prepared By: Syful Islam


Distribution: Restaurant Managers Approved By: Rashid Qubaj
Objective

 To know the Standard of Service


 To make the guest Happy with our behaviors
 To be treated in a genuine and friendly manner

Information and Procedures

What/Steps How/Standards Training Questions

 Greeting and welcoming the guest  Why is it necessary to


maintain good body
 Leading to the table and seating the guest
posture and a pleasant
1. First Impression  Serve water and present or showed the expression?
display of Food and Beverage’s menu on the
screen to make more convenient.

 Write down the order in a note pad.  Why do you need to Ask
2. Take the order the guest of their choice?
 Post it in POS system
 Follow up with kitchen team.

 Double checked with the bell ring to pick and  What is the standard of
deliver the food is the same. deliver the food/
 Check the screen if its same quantity shown.
3. Delivered the food  Put it in the serving stuff (Box, take away
container, disposal equipment’s or to go
materials)
 Treat with the guest to enjoy the meal

 After a half consumption of food ask  How to Check the Guest


4.Check the satisfaction the guest, how about the meal was. Satisfaction?
 Ensure they are enjoying their meal.
 Recommend the Rich and expensive  Explain the Upselling
food technique?
 Mostly famous or fast-moving items.
5.Upselling  Less cost but more profit can
generate.
 Attraction to looks can be add

 After clearing the dirty stuff, double  What is the reason for Bid
6.Bid farewell check with the guest if they need farewell?
anything’s else.
 With smiley face thanks to visit and
return to see back soon again

Approval

Director of Food & Beverage Date:

General Manager Date:

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