餐饮部FOODBEVERAGE DEPARTMENT11191216.docx

餐饮部FOODBEVERAGE DEPARTMENT11191216.docx

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餐饮部餐饮部FOODBEVERAGEDEPARTMENT11191216PROCEDURES:

（continued）10.Whenpoures:

ThehostisgivensometotasteWaitforguest/hostapprovalWhenapproved,pourintoglassesandservedguestsbeforehost,ladiesbeforemenandendingwiththehost.Wineisreplacedinthebucket,basketoronthecoasterwiththelabelfacingtheguest/host.Whenpouring,thebottleshouldbegrippedonthesideofthelabel.11.Ifwinebottleisempty,checkdiscreetlywithhost,whetherhewouldlikeanotherbottle.12.Guestmaywishtochangewineduringthecourseofthemeal.13.Foreverynewbottleofwineopened,cleanglassesshouldbegiven.Ifsomeoneisnotdrinking,donotcontinuouslyrefilltheglass.STANDARDSANDPROCEDURESDEPARTMENT:

JOBCATEGORY:

DOMUSWAITER/WAITERSHEAD:

G.M.APPROVAL:

DATE:

TASK:

MENUKNOWLEDGEANDFOODORDERSTANDARD:

1.Waitershouldgraduallybuilduptheirmenuknowledge.2.Astraightanswerbegiventoaguestsquestion.3.FoodorderiswrittencorrectlyandusedasameansofcommunicationbetweentheChefandwaiterssothatthetimingofserviceisperfected.PROCEDURE：

1.Staffistraineddailyonmenuknowledge.2.DailymenutrainingsheetispreparedbytheManager/AssistantManagerinconjunctionwiththechef.3.Allservicepersonnelshouldchecktheinformationonthedailymenusheetbeforethestartoftheservice.4.Menusareprintedforuseonadailybasisandeverycaptainshouldensurethathehasenoughonhisstation.5.Whenpresentingmenu,thecaptain/stationwaiterexplainstotheguestsasfollows:

“Ononedie,wehavethesetgourmetmenuandontheother,ouralacarteselection.Ifthereisanythingmoreonthemenuyouwouldliketoknowpleasedonothesitatetoaskme.”6.Iftheguestwantsomethingoffthemenuorasidefromthenorm,donotfussjustasktheManager/AssistantManagertocheckwiththeChef.Ifitispossibletoaccommodate,apriceisobtainedandtheguestisinformed.7.Ifthefoodrequiresastageofcooking,asktheguestandindicateitonthecaptainsordereg（R）,（MW）.8.Thecoursesshouldbewrittendowninsequence,whichinturnhelpstheCheftocontrolandmaintainthetimingofeachcourse.Separationofthecoursesshouldbedistinguishedclearly.Specialordershouldbeclearlycommunicated.PROCEDURES:

（continued）9.Ifguestsarehavingbothsetdinnerandalacarte,twoseparatecaptainsorderaretobewritten,onestatingthesetmenuandtheotherthealacarteandrunnerexplainstoChefwhohewantsthefoodtobepickedupasinstructedbythecaptaine.g.soupwith2CofsetorDuckwithMCofset.10.ThesorbetanddesserthasnoneedforanothercaptainsorderasthisiscontrolledbytheChefifguestarehavingsetmenu.Incasesofalacarte,onecopyoftheorderpadistobegiventothepantrymaid.11.Ifaguestrequestforadishfromthealacartewhenhe/sheishavingthesetmenu;i.e.Braebeefinsteadoflamb,informtheguestwhiletakingtheorderthatwewillhavetochargethedifferenceofprice.Aseparateorderpadistobemadeoutwhichstatetheprice,i.e.“Setmenuat$107.00.”Itispossiblefortheguesttochangesomethinginthesetmenu.Dependingonthechangerequired,theguestmaybechargedornot.Itisalsopossibletohaveanitemonthesetmenuonanalacartebasis.Pricesareindicatedandalistplacedatthecashiercounter.12.Commonoffmenuitemse.g.,Caesarssalad,shouldhavestandardprices-alistshouldbeatthecashierscounter.STANDARDSANDPROCEDURESDEPARTMENT:

JOBCATEGORY:

DOMUSWAITER/WAITERSHEAD:

G.M.APPROVAL:

DATE:

TASK:

SERVICEOFPRE-DINNERDRINKSTANDARD:

1.Everyguestisofferedapre-dinnerdrink.2.Captainandwaiterareawareofbeveragerange.3.Serviceofthedrinkiscarriedoutsmoothlyandelegantlyandthattherightmeasurementifpoured.4.Allglassesusediscleanandshinning.PROCEDURE：

1.Aftertheguestisseated,heisaskedwhetherhe/shewouldlikeapre-dinnerdrink/aperitif.2.Acaptainsorderwiththeoutletstampismadeoutifaperitifisrequired.3.Therunnertakestheorderanddistributeitasfollows;thefirstcopygoestothecashier,2ndcopywithstamptodispensingpointandthethirdcopyforrunnersreference.Dispensingpointmaybethecentralbarofthecontinentalbar.4.Runnerwillcollectthesilvertraywiththemeasure,appropriateglasses,liquors,mixes,garnishes,cocktailnapkins,stirrerandicebucketwithtongsatonetimeandplaceitatthegueridoninfrontofthegueststable.5.Stationwaiter/captainmakesandservesthedrinkstotheguests.6.Liquorismeasuredintotheappropriateglass.Iceandgarnishesareaddednext.Thedrinkisthenplacedonthetablewithacocktailnapkinbelowit.Mixaddedandstirred.Remainingmixisputalongsideonacoastertotherightofthedrink.7.Silvertrayisclearedfromthegueridonbythepersonwhoservedthedrink.Itistakentotheworkstationwheretherunnerreturnedittotheservicebarordispensingpoint.PROCEDURES:

（continued）8.Standardmeasureforliquoris40ml.Asmeasureisonly30ml.Eachdrinkisslightover-pouredtoreachthedesired40ml.Measure.Allliquorispouredatthegueridoninfrontoftheguests.9.Theuseofmeasureiscompulsorybylicensinglaw.10.Cocktaildrinksthatneedtobeshakenisdonebythebartenderfromtheservicebar.MartinisandManhattanswillbemadeinfrontoftheguest.11.Softdrinkwillbepouredintoappropriateglassed.Iceandgarnishesareaddedonthegueridon.Glassisthenplacedontable.Theremainingportionofthesoftdrinknotpouredisplacedonacoasterontherightsideoftheglass.12.Whenaboutonefifthofthedrinkisleftintheglassthewaiterapproachestheguestandenquireswhethertheywouldlikeanotherdrink.STANDARDSANDPROCEDURESDEPARTMENT:

JOBCATEGORY:

DOMUSWAITER/WAITERSHEAD:

G.M.APPROVAL:

DATE:

TASK:

SERVICEOFFACETOWELSTANDARD:

1.Everyguestintherestaurantispresentedwithahotfacetowelafterbeingseated.2.Afacetowelispresentedtotheguestbeforethepresentationofthebill.PROCEDURE：

1.Whiletheguestisbeingseated,therunnergoestothekitchentocollectthehotfacetowelsfromthefacetowelcompartments.2.Hemustmakesurethatthefacetowelsarehotenoughbutnottoohotthattheguestcannotholditwiththeirfingers.3.RunnerbringsfacetowelsonB&Bplatestothegueridon.4.Stationwaiterplacesthehottowelforeachguest.Ifthewaiterisbusytherunnerpresentsthetowelsandladiesareservedbeforemenandguestsbeforehost.5.Usedfacetowelsareclearedimmediatelyandplacedattheworkstation.6.Runnerclearsusedfacetowelswhenbringdirtycrockery,etc.intothekitchen.FOOD&BEVERAGEDOMUSWAITER/CAPTAIN/ASSISTANTMANAGERSTANDARDSANDPROCEDURESDEPARTMENT:

JOBCATEGORY:

DOMUSWAITER/WAITERS/AMHEAD:

G.M.APPROVAL:

DATE:

TASK:

DEPARTMENTALOPERATIONSTANDARD:

AllnewstaffcomingintoDomuswillbegiventhedepartmentorientationlessonplan.PROCEDURE：

1.ThenewstaffmembershouldbeintroducedtotheotherstaffmembersofDomusandtheKitchen.2.Thestaffshouldbegivenacopyoftheirjobdescription.3.Timetabling,dutyroster,daysoffshouldbeexplainedtothestaff.4.Staffshouldbenowmadeawareofthegroomingstandards.5.Stationlayout,systemofstaffallocationandtheimportanceofteamworkshouldbepointedout.6.Tablenumber,goodtables,howtoseatguestsareimportantforallstafftoknow.7.Nameoftherestaurantshouldbeexplainedtothenewstaffmember.Interiordesign,thenameofthedecorator,thetypeofwoodpaneling,andwherethechairsarefromshouldbeknown.8.Restaurantconcept,styleofservice,thedailychangingsetgourmetmenuandthealacarteselection.Goalandobjectiveoftherestaurantshouldbemadeclear.9.Equipmentavailableforusesilverwareflatwareandholloware,crockeryandglasswareandlinen.Thestaffshouldbeintroducedtotheequipmentavailableforusei.e.Snailtongs,asparagusringsetc.Thefragilityoftheglasswareandcrockeryshouldbehighlighted.Thestandardofpolishedandcrockeryshown.Maintenanceofequipmentsandinventoryproceduresareexplainedtoallnewstaff.10.Basicworkflowisexplained.Anoldmemberoftheteamisidentifiedwhowillbeguidingthenewstaffwithproceduresandstandardsofpresentation,afterserviceandoperationalworkshouldbeintroducedtothenewstaffmember.STANDARDSANDPROCEDURESDEPARTMENT:

JOBCATEGORY:

DOMUSWAITER/WAITERS/AMHEAD:

G.M.APPROVAL:

DATE:

TASK:

ALLOCATIONOFWORK/TEAMWORKSTANDARD:

1.Thateveryservicestaffknowsthattheirjobisforservice.Thatmis-en-placeworkisallocatedfairly.2.Thatthedelegationofworkiscarriedoutspecificallyandmaintainedduringservice.PROCEDURE：

1.Goodserviceisensuredbyteamwork.2.Beforeservice,thecaptainateachstationisresponsibletocheckthathisstationisreadyforservice.3.DuringserviceweworkwithoneCaptainand2waitersperstation.（1stationwaiterand1runner）.4.TheCaptainstaysintherestaurantthroughoutservice.Heisresponsiblefortheguestsreception,ordertaking,servicefromthestationandtheguest,workflow,anticipationofguestneeds,billinganddepartureoftheguest.Heisalsoresponsiblefortheguestsatisfactionathisstation.5.Onewaiteristhestationwaiter.HeassiststheCaptainintheservingofguestsandtherunnerintheclearingfromthetabletotheworkstation.Hepreparesthetablesettingatthestationfortheserviceofeachcourse.Hemakessurethatwaterglassesarealwaysfilledandhasiceinthemandalsocleanashtraysonthetable,crumbsthetablewhenevernecessaryandtheCaptainisheldup,comeforwardtoservetheguest.PROCEDURES:

（continued）6.Onewaiteristherunnerfortheevening.HefetchesordersanddistributestheCaptainsordertothevariouspoints.Heistheoneofthebrigadeof3whoentersthekitchen,stillroom,servicebarordishwashingareaduringthecourseofservice.Heco-ordinateswiththestationca