HOW TO OPEN THE RESTAURANT

Guests expect that the restaurant is open on time, clean and ready to receive guest.

Why is this task important for you and our guests?

Answers: 

1. To maximize the guest satisfaction

2. To keep up 5 star image of the hotel

3. To ensure less stress during the operation time

4. To avoid late opening and potential loss of business   

5. To ensure staff is briefed of the days’ happenings  

STEPS	HOW/ STANDARDS	TRAINING QUESTIONS
1) Staff to be ready for duty.	Staff must be on time to come to work with smile, clean uniform and well groomed.	Why should the staff be on time? Why should the staff be well groomed?
2) Opening the restaurant.	Pick up keys from the Security Department, open the door and turn on the light.	Why should we check the communication book?
3) Check the maintenance.	To use checklist to check the restaurant, table and chair’s condition.	Why should the restaurant be checked?
4）Check the cleanliness and set up	Check all set-ups in the outlet:  Table set-up includes flower, glasses, cutleries, chinaware, napkin, ashtray, floor crump and salt & pepper shaker if applicable. Exchange dirty linens at the Housekeeping’s linen room based on a trolley exchange system “one for one”.  Preparing coffee, milk, black tea, warm water. Buffet boy should check chinaware, flatware, name card.	Why should all set ups be checked before service? What’s “one for one” and why?
5）Opening the Bar.	Turning on the bar equipment if applicable, such as Coffee Machine, Fridge light, etc. (This should be done first after the restaurant is opened.) Clean the bar counters with a cleaning cloth. Check bar inventory and fill in the opening stock column in the inventory file. Pick up all requested items from F & B store room. Fill ice in the clean ice bin.  Prepare standard beverage garnish includes Lemon/Lime wedge, slice lemon ring, mint leaves and salt etc.  Bar decoration
6) Daily briefing.	To conduct pre-service briefing  on: Check staffs grooming Hotel information.  Daily room occupancy. VIP’s arrival/in-house.  Customer delight practices.  Customer’s comments.  Daily Special.   Item/dishes to recommend.	Why should the staff be briefed daily?

Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1. Why should the staff be on time?

2. Why should the staff be well groomed?

3. Why should we check the communication book.

4. Why should the restaurant be checked?

5. Why should all set ups be checked before service?

6. What’s “one for one” and why?

7. Why should we turning on the bar coffee machine first?

8. Why should the staff be briefed daily?