XX餐饮（宴会部页）标准工作程序.DOCVIP

DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 001 TASK: Ready to be on duty EQUIPMENT REQUIRED: Keys, checklist WHAT TO DO HOW TO DO IT WHY Ready to be on duty. Staff must be on time to come to work with smile, clean uniform and well groomed. - Hotel’s standard. PREPARED BY: APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE DEPARTMENT: Banquet JOB TITLE: Team Leader TASK NO: SOP BQT 002 TASK: How to open a function room EQUIPMENT REQUIRED: Function room key, opening checking list WHAT TO DO HOW TO DO IT WHY All must be ready for service 30 minutes prior to the functions start. - Check the setup of the tabletop and readiness of the utensils in the Service Station. - Ensure that all of the preparation is done in time. - Arrange the appropriate assignments to the staff. - Get it right the first time and every single time will help to make our guest function enjoyable, this will please them. - To delight our customers by being helpful is a sign of courteous service. - Planning to ensure the function can be successful is part of our professional service and of Shangri-La care. PREPARED BY; APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 003 TASK: How to open an bar EQUIPMENT REQUIRED: Table, skirting, table cloth WHAT TO DO HOW TO DO IT WHY Set the bar table. Set glassware on table. Set liquors. - Set the bar table with skirting. * Table must be in good condition and balance. * Table cloth and skirting must be well pressed without any stain and holes. - Set the glassware according to the types of beverage ordered. - All glassware must be free of spots and no chip. - Ensure sufficient glassware. - Arrange the liquor in descending order in term of bottle height with the talles