The 9-Step You Must Do Before You Start The Restaurant Operation

This is the topic that all of you must know when you arrive at your place. I am sure these tips will help you a lot in term of idea and practice apply.

1.  Switch on all lights

·       Switch on all lights 

·       Get the restaurant keys from the security that kept by afternoon shift staff.

·       Unlock all the cabinets and fridges.

·       Check that all lights are functioning.

·         Check all ceiling lights and air condition to make sure they are in good condition and working properly.

2. Switch on the Coffee Machine and Set up Bar Counter

·         Turn on the coffee machine.

·         Ensure that coffee machine is working.

·         Ensure coffee bean and water are refilled in the coffee machine

·         Ensure fresh milk is fresh and selection of sugar is set up.

·         Ensure air conditioning is functioning.

·         Check the temperature of air-conditioning and light dimmer working properly.

3. Check hostess stand

·         At the hostess’ stand must have a reservation book, rooming list, pencil and eraser.

·         Ensure the hostess’ stand must be clean and arrange in good condition.

·         Check the communication book if there any information relate to the working place need to follow up.

4.  Check table set up

·         Check the table top are complete set up before operation

·         Table cloth must be well pressed and clean free of hole or stain.

·         Napkin must be clean and well pressed no torn, dirty or stain

·         Check salt pepper shakers ensure  not stick and not chipped or cracked

·         All cutleries have to polish look shiny and free of finger mark or stain

·         Check flower vast and flower to make sure every table are set up and fresh

·         All glasses must be clean and look shiny, free of dust and finger mark. Ensure there be no chipped or cracked 

·         Tables and chairs must be clean and in good alignment, free of dust or not shaky.

·         Ensure the floor is not dirty or rubbish and free dusty mop.

·         The floor must be well polishing; it must be look clean and shiny at all the time.

5.  Music

·         Play the music during operation hour, set up the volume as standard.

·         Do not play different song beside the restaurant song (as limited to play)

·         Make sure that it is working properly; do not interrupt when playing.

6. Reservation book

·         Hostess checks the reservation book daily.

·         Open today’s date.

·         Check for how many booking for today.

·         Check for any special arrangement/requested.

·         Take note if any special arrangement or requested.

·         Inform to the concerned staff when briefing time.

·         Set up the table immediately when we know (for any special arrangement or requested).

·         Hostess has to block the reservation by writing table number and number of guest for their requested.

7. Seating Plan

·         Transfer the request from the Reservation book to the seating plan and block the table by cross out or assign the table for individual guests.

·         Accommodate any special request (if possible)

·         Arrange seating plan beside the Reservation Book

8. Check overall appearance of restaurant

·         Ensure all set up is prepared prior to opening.

·         Prepare mise-en-place.

·         Prepare ice water and warm water put on each side stations.

·         Make sure table clothes, napkins, glass clothes and condemn cloth is enough for use.

·         Prepare all condiments at the back area and keep it nicely before service operation.

9. Check overall attendance

·         Ensure all staffs required to report on duty are presented.

·         All staffs ensure come on time to work.

·         Check with other staff if person who has not shown up, if have any information was informed ( if he/ she is coming late or calling in sick).  

·         Make sure enough staff to run during operation.

·         Check the staffs to follow the standard and professionalism all the time when serving the guest.

·         All staffs must be alert all the time during the service operation.

·         Manager/ Assistant manager and staff have to pay full attention to the guests in order to provide a good service what the guest needs from the beginning of arrival until depart from the restaurant.