Amankila - F&B Service (Shift Checklist) Review Version

Wear complete uniform, name badge

Wash hands before duty and upon entering Restaurant area

Clock in before start duty ( 10 minutes before time start )

Collect guest list in Private Dining Office, read guest list if any guest preferences, alergies,activities

Check breakfast preparation (all various cutleries, napkins, glasses )

Clean and set up neat and tidy sofa, table, chair disinfectant and use pledge to polish

Check breakfast , lunch menus, drink list, wine list, and change if any spot

Check if any STO for breakfast or lunch

Check while board for guest information ( guest activities, dietary entertainment, special dinner )

Start to polish restaurant station with pledge

Check breakfast preparation such as ( coaster, straw & stirrer, astray, water pitcher, captain order with holder, tissue box, service plate )

Check all cutleries, glassware, chinaware, napkin, cold towel

Check the table set up from night shift and make sure that table is balance (ask if there something missing )

Check hand sanitizer

Check disinfectant

Check daily muffin : check with pastry staff

Check the linen (guest napkin, coaster)

Check Micros machine and printer, make sure it work properly

Call HK to clean the terrace (mirror, floor, etc. )

Check coffee machine such as : cup, saucer, demitasse cup, demitasse saucer, plunger, creamer, underline, strainer

Prepare & check coaster, wine napkins, ( make sure it is not faded and no spots ) and OOO napkins

Check Taksu water for coffee machine

Check coffee and tea preparation, make sure everything complete & put on right place, keep the area clean and tidy

Check chiller, and clean and temperature

Check fresh milk, soy milk, almond milk, oat milk ( expired date ), butter, jam

Check or pick up any order Foods, beverages and materials from general store

Collect soiled linen

Check slice lime, butter, ice tea, sugar syrup, slice ginger for afternoon tea.

Check banana leaf for underline

Attend afternoon team briefing

Wear complete uniform, name badge

Wash hands before duty and upon entering Restaurant area

Attend afternoon team briefing

Follow up anything need from briefing result

Start to prepare dinner

Re-polish all table in restaurant with pledge

Set up table for dinner, ensure clean and tidy

Set up candle for 15 tables

Set up flower

Check dinner menu, wine list, drink list, daily special

Check afternoon tea at 16.00 - 17.00

Check Balian still, sparkling water and house wine

Check warm towel

Check guest with family travelling as table plan

Check white, red wine stand and cooler

Waiter station such as : warm towel, water pitcher, captain order

Check wine cloth ( white & red ), wine opener

Check bread basket underline with cloth

Check daily bread roll

Ask kitchen what item not available today

Check and make the store order Foods, beverages and materials as needed

Make report for daily service

Close the restaurant, turn the light off (restaurant pillar, spot light, harvest pillar and spotlight)

Collect soiled linen, send to house keeping

Check empty bottles and send to bottle room

Turn of the fans

Barista, daily cleaning coffee machine

Wear complete uniform, name badge

Wash hands before duty and upon entering Restaurant area

Take the bar key from security office

Collect guest list in Private Dinning office, read guest list if any guest preferences, allergies, activities

Check if any juice order for Tamansari or Sunrise Cruise

Unblock bar pantry

Prepare some juice for breakfast match with guest occupancy

Clean and set up neat and tidy sofa, table chair and bar counter use damp cloth, disinfectant and pledge to polish

Display cigar box

Make sure to make infused water and organic tea daily

Prepare fruit stand

Check fresh fruit cuts in container to use, throw away any doubtful items

Prepare garnish, make sure the garnish are fresh (lime ring ), other garnish will be made a la minute

Prepare and check the quantity and quality of syrup

Prepare juice massage, see the guest activities in DBS

Prepare crushed ice

Polish candle base with Brasco and candle glasses

Collect soiled linen to Housekeeping, collect the clean one

Collect store requisition from beverage, food and general store following to the day order basis

Record if any spirit or wine are not available

Make sure to make opening of daily beverage inventory and cigar inventory

Order Temelung if any dance on the day

Make sure to make order to kitchen for breakfast the next day to supplier

Collect empty bottle & empty cans and send to bottle room

Prepare glasses for operation and ensure have enough glasses in under counter fridge to be chilled

Prepare & check coaster, wine napkins, ( make sure it is not faded and no spots ) and OOO napkins

Check the ginger beer, Jamu, and kombucha stock for the following days

Make sure always clean blender after use, to avoid water stain

Clean chiller, wine cellar and pantry station and pantry floor

Please display spirit on the counter

Prepare Aman cooler for guest who seat by the pool

Throw away the garbage

Attend afternoon team briefing

Wear complete uniform, name badge

Wash hands before duty and upon entering Restaurant area

Attend afternoon team briefing

Follow up anything need from breifing result

Make sure always clean blender after use, to avoid water stain

Refill fruit slice, juice and garnish if needed

Refill beer and soft drink in the chiller station

Prepare bar counter for afternoon tea

If any dance follow up the story and snack

Check & arranged all cushion tightly, hide the zipper

Check beverage list & wine list ( no spot & crumpled/folded paper), polish the menu folder if necessary

Prepare 13 candles for our table (3 at counter and 10 for table)

Check any beverage requisition next day

Make sure to make closing of daily beverage inventory and cigar inventory

Pull table and chair back

Clear up candle and ashtray

Keep the alcohols & equipment in cabinet and lock

Make sure to wash and dried black mat after used

Make sure to vacuum all opened wine and sparkling wine

Make sure to polish all bar tool and others equipment

Clean bar pantry and bar floor

Make sure to cover blender and wine vaccum

Make sure take picture of beverage in the chiller counter, reported in the group

Close & lock all cabinets under counter fridges after service

Return bar key to the security office

Wear complete uniform, name badge

Wash hands before duty and upon entering Restaurant area

Attend afternoon team briefing

Follow up anything need from briefing result

Check the reservation, guest preference, allergies

Polish the table with pledge, make sure tables are balanced

Set up table cloth, make sure all are spotless, spray them wish water to make in tidy and wrinkle-free

Check all preparation-silverware, glasses, napkins, B & B Plates, olive oil dish, candle setup, salt and pepper and trays

Set the table-silverware, B&B plates, olive oil dish, water goblets, napkins, salt and pepper and vase flowers

Check all menus and drink list and ensure that they are always in good condition and spotless

Check warm towel

Prepare wine stand, wine cloth, wine glass (white and red)

Check still water (Aqua Panna, Balian) sparkling water (San Pellegrino, Balian) beer, soft drink, and house wine

Prepare sliced lime, slice lemon, and water pitcher

Prepare and clean cooler before going back on duty

Break time - wash your hands frequently

Double check the reservation for any updates

Light all candles and set them up on the table together with the vase flower

Set up champagne glasses and "open up" the water goblets

Dinner Service wash your hands frequently

After dinner service, clear up all tables and put the glasses, napkins, salt and pepper, silverware, vase flowers, candle glasses and B & B Plates

Write a report for dinner service including guest beverage consumption any dietary updates and send to signal group

Collect soiled linen send to house keeping

Collect empty bottles and send to bottle room

Close the terrace, turn the light off (terrace pillar, spot light)

Turn off the fans

Double check everything and thank everyone for their hard work

Wear complete uniform, name badge

Wash hands before duty and upon entering Restaurant area

Clock in before start duty (10 minutes before time start)

Do hand over with night shift

Read guest list update if any guest preference, allergies, activities

Double check all guest preferences on activities such as Cruise, picnic and if any STO to be served in the suite

To check all amenities for guest expected arrival, HM, WD, BD, VIP, Exprom, etc

To check all equipment for amenities such as refreshment box, cookies jar

Collect and double check Welcome card at GH if not finish yet

Set Up Fruit in the suite for Expected arrival, and replace fruit minibar beverages in the suite if any

Fill and monitor the refreshment form if any outside activities bring Beverages such as cruise, pick and up guest and others activities

Grab Foods, beverage and materials order from general store

To double check and follow up all suite occupied in PD control sheet if something left need to clear up ( massage room, suite, officer)

To check and order PD Beverages materials and foods part stock

To check / make sure room master keys on hand over to afternoon shift

To return back soiled uniform to HK, replace mask and use hand sanitizer

Wear complete uniform, name badge

Wash hands before duty and upon entering Restaurant area

Attend FB Briefing

To follow up job pending (massage, replace fruits, mini bar, something left in the suite )

Start to prepare for function such as candle light dinner, satay evening, etc.

Check all equipment for dinner such as glasses, food cover, trays, etc.

To assist FB Cashier ( order taker ) If any guest order out to suite

To check DTO form from Guest House ( Cruise, Picnic, and others activities and cross check if any guest dietary on foods order

To coordinate and share with other team such as STO, dietary restriction, allergies anything related to the guest info

To double check and follow up all suite occupied in PD control sheet if something left need to clear up ( Massage, exstore, etc )

Sanitize and keep clean and tidy up PD area such as bottle rack, refreshment box and bring down empty botte to bottle store, etc.

To check room master keys ( 4 pcs )

To do hand over to night shift

To return back soiled uniform to HK, replace mask and use hand sanitizer

Wear complete uniform, name badge

Wash hands before duty and upon entering Restaurant area

Hand over from afternoon shift if there are something needs to follow up guest preferences, clear up that still pending in suite or guest experience

To handle supper if any

Check all standing order, cruise, picnic and so all and prepare accordingly

Glass, candle glass and candle base preparation or cleaning after used by restaurant

Prepare breakfast preparation such as jam, butter, banana under liner, coffee latte liner and dress up, bread basket, salt & pepper , sugar, cups and all others related to breakfast ( HOD morning briefing on Monday)

Cleaning all jugs, cookies jars and refreshment boxes from activities, check if any water, bottles inside and put black in place and others additional job

Pick up guest list, check list at the lobby for FBS and record at PD control sheet, guest check in, in house and departure and also record massage activities at massage form, honeymoon, wedding anniversary, birthday amenities.

If you leave the PD area due to deliver something to the suite, please communicate with GH and kitchen team then forward telephone to GH and make sure return it soon when you are back to outlet

Take a break

Sanitize, polish and set up table at restaurant for breakfast

Turn off all lamp in the restaurant

Fill and monitor the refreshment form if any outside activities bring Beverages such as cruise, pick-up guest and others activities

Bring departure gift ( cookies in box ) to back office (Guest Host )

To handle foods out ( Climb mount Batur/Agung, Sunrise cruise, Taman Sari Breakfast or STO to suite)

Check to kitchen item not available today

Look after main restaurant

To check / make sure room master keys on hand over to morning shift ( 4 pcs )

Communicate with the next shift if there need to be continued

To return back soiled uniform to HK, replace mask and use hand sanitizer

Water heater weekly cleaning

Wear complete uniform, name badge and use hand sanitizer

Do hand over with night shift is there any noted for cashier

Check not availability to kitchen

Check Micros, printer and paper ready to use

Check the EDC machine ready to use

Update guest profile for welcome drink, dietary and preferences

Check the guest list - record for special activities, birthday, anniversary or special request

Check the captain order on the board, is there any standing order need to be charge soon

Count the petty cash and print summary of sale

Lunch break and wash hands before returning on duty

Make cash remittance if any

Make sure pantry is clean & tidy

Wear complete uniform, name badge and use hand sanitizer

Hand over with previous shift

Attending Briefing

Update guest profile for dietary and preference

Re-count the petty cash

Check the standing order for Dinner if any

Lunch Closing and print summary of sale

Dinner Break and wash hands before returning to duty

Check the guest list for special activities (birthday, anniversary, honeymoon or special request)

Check to GH if there are any early morning activities as sunrise cruise or sunrise breakfast

Check to GH if there are any early are any morning check out

Re-check all standing order

Weekly F&B car cleaning

Dinner and Mini Bar closing and print summary of sale

Close EDC machine

Make cash remittance if any

Recount the petty cash

Send all bill summary of sale cash remittance and credit card slip to FO cashier

Make sure safety box is locked

Do hand over with night shift

Wear complete uniform, name badge

Wash hands before duty and upon entering Restaurant area

Clock in before start duty

Collect beach club key 201 at time keeping

Collect guest list at Private Dining

Collect cash box at cashier ( check the amount )

Collect flower vase at Housekeeping

Follow up any order from day before

Unlock Beach Club Pantry

Turn on the pantry light, dishwasher machine, coffee machine, coffee grinder, AC, Curtain Fan

Check guest list if there any guest information (guest activities, dietary entertainment, special dinner)

Start to polish BC Table with pledge

Start to set up table for lunch with placement, guest napkin, dinner napkin, dinner knife, dinner fork, F & B plate, Coaster and water thumber glasses

Prepare garnish, juice, and syrup according occupancy

Refill Beer and Soft Drink in Chiller (FIFO)

Check cold towel, hand sanitizer, disinfectant

Check waiter station, (water pitcher, astray, service plate) and menu

Polish candle base, candle glass, lantern form last night dinner

Prepare for Beach Dinner (napkins, cutleries, candle, lantern, etc)

Check mirror and floor

Follow up order from MC (transfer food, beverages, material order)

Check Micros machine and printer and make sure it work properly

Check coffee machine such as : cup, saucer, demitasse cup, demitasse saucer, plunger, creamer, underline, tea strainer

Prepare & check coaster, wine napkins (make sure not faded and spots) and OOO napkins

Check Cleo water for coffee machine

Check coffee and tea preparation, make sure everything complete, & put on right place, keep the area clean and tidy

Check chiller, clean and temperature well set

Clear up all restaurant set up make sure all clean and tidy

Check fresh milk, soy milk, almond milk and oat milk (expired date)

Collect soiled linen to housekeeping

Turn off AC, fan curtain, light, coffee grinder, dish washing machine, if no beach dinner

Locked Beach Club pantry if no beach dinner

Make order in MC (food, beverage, material order) for next day

Send back key 201 to security