Standard Operating Procedure: Restaurant Daily Operations

This Standard Operating Procedure (SOP) serves as the foundational framework for maintaining excellence in restaurant operations. By standardizing opening, service, and closing procedures, we ensure consistent food quality, safety compliance, and a seamless guest experience. All staff members are expected to adhere to these protocols to minimize waste, maximize labor efficiency, and uphold the brand’s reputation for service excellence.

1. Pre-Opening & Prep Checklist

• Facility Inspection: Walk the entire perimeter; ensure all lighting is functional and the dining area is pristine.
• Station Setup: Each server must prep their respective section with clean linens, silverware, and menus.
• Kitchen Prep: Conduct a temperature check on all refrigeration units; verify that all "mise en place" is completed according to the prep list.
• Safety Audit: Check that all sanitation buckets are filled with the correct PPM (parts per million) solution and labeled.
• Line Check: The Head Chef must sign off on food quality, temperature, and freshness of all ingredients before the doors open.

2. Service Standards

• The Greeting: Guests must be acknowledged within 30 seconds of entry with a professional, warm welcome.
• Order Accuracy: Servers must repeat the order back to the guest to ensure accuracy before submitting it to the POS system.
• Table Maintenance: Clear empty glasses and plates immediately. Maintain a "full hands in, full hands out" policy.
• Communication: Maintain clear, concise communication between the Front of House (FOH) and Back of House (BOH) regarding allergies, special requests, and ticket times.

3. Closing & Sanitation

• Cleaning: Thoroughly sanitize all prep surfaces, grills, and beverage dispensers. Sweep and mop all kitchen and dining room floors.
• Inventory: Perform a daily count of high-value items to identify waste or theft.
• Financial Reconciliation: Close out all credit card batches and balance the cash drawer against the POS report.
• Equipment Shutdown: Ensure all gas lines are turned off, refrigeration is set to appropriate holding temperatures, and non-essential lights are extinguished.
• Secure Facility: Verify all windows and doors are locked and the alarm system is activated.

4. Pro Tips & Pitfalls

• Pro Tip: Implement a "Shift Huddle" 15 minutes before opening to discuss specials, VIP guests, and areas for improvement from the previous shift.
• Pro Tip: Always lead with the "First In, First Out" (FIFO) method for all inventory to reduce food spoilage.
• Pitfall: Overlooking "side work" early in the shift. When the rush hits, incomplete side work creates bottlenecks that ruin guest service.
• Pitfall: Ignoring small maintenance issues. A dripping faucet or a flickering bulb today becomes a major repair expense or a safety hazard tomorrow.

5. Frequently Asked Questions (FAQ)

Q: What should I do if a guest has an allergic reaction? A: Follow the Emergency Action Plan immediately: alert the manager on duty, call emergency services if symptoms are severe, and preserve the meal sample for analysis.

Q: How do we handle a high volume of complaints regarding ticket times? A: Assess if the bottleneck is in the kitchen or the FOH. If kitchen-based, the Expo must prioritize tables, and management should communicate transparently with guests to manage expectations.

Q: Who is responsible for the final safety walk-through? A: The closing manager is strictly responsible for the final walk-through, ensuring all equipment is powered down and the building is physically secure.