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F and B Service

Preparation & Setup

Ensure all dining areas are clean and organized.

Set tables with appropriate cutlery, glassware, and napkins.

Confirm that menus are updated and available.

Check that all equipment (coffee machines, dishwashers, etc.) is functional.

Prepare condiments and ensure they are stocked.

Here are some additional steps that could be included in the Preparation & Setup section of the New F and B Service checklist

Ensure all lighting is functional and set to appropriate levels for ambiance

Stock up on non-perishable items like straws, sugar packets, and takeout containers

Set up any necessary point-of-sale (POS) systems and ensure they are operational

Prepare a designated area for staff to store personal belongings and uniforms

Conduct a walk-through of the restaurant to ensure all signage is visible and clear

Prepare any special items or decorations for themed events or promotions

Check that restrooms are clean, stocked with essentials, and properly maintained

Test the temperature of refrigeration and heating equipment to ensure food safety compliance

Review the reservation list and set up any special arrangements for large parties

Ensure that emergency exits are clear and accessible

Staff Readiness

Conduct a pre-shift briefing with the staff.

Assign roles and responsibilities for the service period.

Review any special events or customer requests.

Ensure staff are in proper uniform and maintain hygiene standards.

Service Execution

Greet guests promptly and warmly upon arrival.

Present menus and provide information on specials.

Take orders accurately and confirm with guests.

Serve food and beverages in a timely manner.

Check in with guests throughout the meal to ensure satisfaction.

Post-Service Activities

Clear tables promptly after guests finish their meals.

Offer dessert and coffee options to guests.

Process payments accurately and efficiently.

Thank guests for their visit and invite them to return.

Cleaning & Closing Procedures

Clean and sanitize all dining areas and equipment.

Restock supplies and prepare for the next service.

Conduct a debrief with staff to discuss the service.

Review feedback from guests and staff for improvements.

Here are some additional steps that could be included in the Cleaning & Closing Procedures section

Ensure all dishes, utensils, and glassware are washed, sanitized, and stored properly

Dispose of any expired or spoiled food items from the kitchen and storage areas

Check and clean all cooking equipment, including grills, fryers, and ovens

Sweep and mop the floors in all areas, including kitchen, dining, and storage spaces

Wipe down surfaces in the kitchen, including countertops, prep areas, and equipment

Empty and clean all trash bins and replace liners

Organize and tidy up storage areas, ensuring items are labeled and stored properly

Check and reset the ambiance (lighting, music, etc.) for the next service

Inspect restrooms for cleanliness and restock supplies as necessary

Update the cleaning log to record completed tasks for accountability

Secure all windows and doors, and ensure the premises are locked before leaving

Conduct a final walk-through of the establishment to ensure all tasks are completed and standards are met

Review and adjust inventory levels based on the day's service and prepare orders if necessary

Inventory Management

Check inventory levels of food and beverage items.

Place orders for any items that are low in stock.

Monitor waste and adjust purchasing as necessary.

This checklist is designed to ensure that F&B service is conducted smoothly and efficiently while maintaining high standards of customer satisfaction.

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