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1、DEPARTMENT: Banquet JOB TITLE: Service AssociateTASK NO: SOP BQT 001TASK: Ready to be on duty EQUIPMENT REQUIRED: Keys, checklistWHAT TO DOHOW TO DO ITWHYReady to be on duty.- Staff must be on time to come to work with smile, clean uniform and well groomed.- Hotels standard.PREPARED BY:APPROVED BY:
2、DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: Banquet JOB TITLE: Team LeaderTASK NO: SOP BQT 002TASK: How to open a function room EQUIPMENT REQUIRED: Function room key, opening checking listWHAT TO DOHOW TO DO ITWHYAll must be ready for service 30 minute
3、s 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 gues
4、t 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: DESIGNATIONService ManagerSIGNATURE/DATEDESI
5、GNATIONGeneral ManagerSIGNATURE/DATE DEPARTMENT: Banquet JOB TITLE: Service AssociateTASK NO: SOP BQT 003 TASK: How to open an bar EQUIPMENT REQUIRED: Table, skirting, table clothWHAT TO DOHOW TO DO ITWHYSet the bar table.Set glassware on table.Set liquors.- Set the bar table with skirting. * Table
6、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 i
7、n term of bottle height with the tallest bottle in the middle.- All bottles must be full.- All bottles must be clean without any stain.- Show our standards which will please our guest.- Show we care for our guests.- Show our standards and to delight our guests.- Show our honesty.PREPARED BY: APPROVE
8、D BY :DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: Banquet JOB TITLE : Team Leader TASK NO: SOP BQT 004TASK: Daily BriefingEQUIPMENT REQUIRED: White board and briefing book. WHAT TO DOHOW TO DO ITWHYDaily briefing.- To conduct pre-service briefing on: H
9、otel information. Daily room occupancy. VIPs arrival/in-house. Customer delight practices. Customers comments. Daily chefs special. Item/dishes to recommend.- To ensure staff are well informed on a daily basis to perform their job effectively.PREPARED BY: APPROVED BY : DESIGNATIONService ManagerSIGN
10、ATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 005TASK: How to check a buffet EQUIPMENT REQUIRED: Event order WHAT TO DO HOW TO DO ITWHYCheck the table.Check the food items.Check chinaware and cutleries.Check the bar.- Check the nu
11、mber of buffet tables against Attendance.* Make sure enough seats to sit the guests.- Check the distribution of food items.- Check the pre situation of food items.- Check the quantity of all chinaware and cutleries according to the Attendance. * Make sure all chinaware and cutleries are free of spot
12、s.- Enough beverages to be offered for the gusts.- Enough glassware to be served. All glassware must be free of spots and no crack.- Get it right the first time and every single time is very important to delight our customer- Taking personal care and responsibility to ensure guests satisfaction.- To
13、 ensure have enough supply to delight our customer.PREPARED BY: APPROVED BY : DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE /DATEDEPARTMENT: BanquetJOB TITLE: Team LeaderTASK NO: SOP BQT 005TASK: How to check a buffet (continue)EQUIPMENT REQUIRED: Check list and even orderWHAT TO DOHOW TO DO ITWHYThe following can be taken into consideration:Number of buffet tables against attendance.Distribution of food items.Presentation of food items.Replacements frequen
