GM F&B Self Audit Score Card

Floor is clean. Swept & Mopped. FOH & BOH. Before & After Meal Periods.

Reception area clean & well arranged Minimal Items FOH & papers are stored in office.

Minimal signage on reception desk. Preferably maximum 2 placeholders only. Grouped version suggested to cover all partnerships. Discuss with Marcom.

Tables & chairs clean & in good condition. No wonky tables, No Broken Chairs.

All lights are functioning properly. Lighting is on a dimmer system for Ambiance. Lighting Levels are set for different meal periods. Sufficient Light for Buffet areas is also considered.

Menu presentation & cleanliness is good. New menu presentation & format in place. (Grey Folders & SBII Menu Structure).

Promotional tools are well presented. New presentation items are in use only.

Synthetic table mats NOT in use/or phased out. Therefore do not replace!

Background music is appropriate and on brand. Licensing / Legal Compliance in place. Discuss with Harshanty & RO Marcom.

Side stations, condiments, Mise en place are well arranged & clean. Par Levels are in place. Sanitizer, Paper towel, cloth and bin are present.

All glassware & utensils are polished. Stored well in waiters stations.

Trays must be covered with a napkin or be clean. Regularly sanitized.

Restaurant is fully set-up 20 minutes prior to opening hour.

Staffs are knowledgeable of the menu & presentation. Menu testing at briefing weekly to enhance staff menu knowledge.

Daily Briefing format in use.

Staffs are informed of sold out items before opening time. 86 List is in use.

Employees have good communication in English. App & Training is in place

English Word, Phrase of the Week in place at briefing.

All guests welcomed and acknowledged. Guest name use/acknowledgement is in place. Rooming Lists are covered in Binders to protect guests information.

Escorting the Guests to the tables. Pulls out chairs.

Introducing staff name to the Guest as part of the sequence of service.

Taking order & repeating the order is mandatory to avoid mistakes,

Up selling & recommendations (DRINKS, sides, sharing, desserts). Promo Items.

Uniforms are clean and tidy & staffs are well groomed. Matches grooming standard.

Approach guests to fill up the Guest Comment Card & SBEC memberships. Drive your repeat guests, memberships programs & positive online reputations.

All payments are handled as per policy. Policy is in place & Signed by FC & GM.

Bidding farewell & thanking the guest for coming. Use your peripheral vision always!

Fully implemented Minimum Breakfast Standards (Presentation also).

Food is placed on Buffet 20 mins before opening & not before.

All buffet items are clearly labelled. Labels are in good condition.

All dishes/Buffet Tags are labelled in English & Bahasa. GM Checked translation and names.

1 x minimum Live cooking for special dish, eggs, sausages, waffles, or pancakes.

No plastic decorations, all natural. Live plant / (single bonsai recommended).

The breakfast set up | lay-out is refreshed / adjusted every 3 months.

Music Playlist is Classical, Local instrumental or SBII Playlist playing.

Staff going around and offering coffee or tea as well as pass around food items.

All equipment are clean and well maintained.

Hot food are to be served hot. Temperature tested and in range

Cold food are to be served cold. Temperature tested and in range.

Timely buffet replenishment, dedicated buffet team member on shift.

A full container must be brought to replace the empty container.

The buffet counter must be in clean & tidy condition and consistently wiped Managed by the dedicated Buffet Team Member.

Toasting conveyor facilities must be available & functioning.

Food Allergy alert displayed on bar, restaurant counter, & quote in menus.

Buffet portions are reduced and refilled regularly to reduce wastage and maintain temperature control especially in early and later time frames.

There are no empty buffet dishes at any time during the serving.

All buffet utensils must be in clean condition. Spares are ready also.

Buffet is fully broken down Weekly & deep cleaned.

Food presentation A la carte: up to date & good presentation.

Consistency in food quality (menu, picture of food & recipe cards in kitchen). Recipes are also in place and for all dishes. Copies of both is available also in the Kitchen folder.

Banquet Chairs & Tables and not in use in the restaurant.

Guests are escorted / assisted personally to the table.

Employee pulls the chair for the guest.

Employee place the Linen Napkin on the guests lap. Paper Napkins placed aside.

Employee introduces themselves with his/her name.

Employee mention monthly promotions when giving menu to guests. Offer Drinks.

Employees upselling starter & dessert with order, using captain's order book

Food served within 15-20 minutes from the ordering time.

Employee is serving women & elderly first.

If guest not ordered dessert, employee suggests dessert when clearing the table.

Employee suggesting Coffee, Tea or Hot Choc & after dinner drinks.

Chef in charge must test / approve all dishes before serving to the guest.

Check Back on the food 10 minutes after delivery to the guests.

Hot food are to be served hot including the plate.

Cold food are to be served cold including the plate.

All kitchen utensils, equipment are clean, sanitizer buckets in place.

Chopping boards are clean, free of stains, (honed or new). Stored on rack.

Chopping Board Colours in use & coded chart laminated on display in kitchen & main kitchen folder, All F&B staff signed off on the training and correct use policy.

Chef uniforms must always be clean and tidy, free of stains, Aprons are in use.

Kitchen floors, shelving & walls are clean and dry all times.

Walls are free of stickers and paper, all signage is on the staff notice board

Implemented HACCP/food labeling/proper storage/temperature records. Prepsafe Label System Mandatory for hotels from 01/06/2004.

Laminated HACCP Checklist implemented & displayed in main kitchen folder of the office.

All HACCP checklists and forms are updated, F&B Master folder version.

"How to wash your hands" laminated & displayed placed on wall above hand washing sink.

HACCP committee in place and a list of members displayed on the Hotel notice board.

HACCP Committee realize bi-weekly HACCP walkthrough along side the GM, Maintenance list monitored & maintained, updated copy attached to this audit also.

HACCP committee takes minutes for each walkthrough with action to be undertaken and deadline, Photo Maintenance report in place. Stored on google drive.

All Fridges / Chiller temperature at 5c degrees or less.

All Freezer temperature at -18c degree or colder.

Cool room temperature at 5c degrees or colder.

All foods in storage containers covered and labeled with name of product, date or receipt.

All packaging in good condition. No dented tins or damaged containers.

Cleaning schedule includes all info e.g.: instructions on chemical prep. & cleaning steps, items 2 B cleaned, frequency, chemicals 2 B used, equipment 2 use & who is responsible.

Fire safety & Emergency system in the kitchen as per SBI company requirements.

BOH team Conduct regular daily and weekly training to improve staff capability.

All Management level are FSMS Certified. Ex Chef & Sous, FBM & AFBM/Supervisor.

Food handlers use gloves appropriately and correctly.

All BOH staff are wearing safety shoes.

Kitchen uniforms in good condition.

Medical Check Up for food handlers (twice/year).

F&B Linen Inventory system implemented every month.

PAR level between 2.5 - 3.

Top up Linen ordered every 4 months or at least in the last 6 months.

Banquet chairs covers are in good condition, free of stains.

Banquet tables covers are in good condition, free of stains.

Food cost < 30 % or Below.

Daily Food Flash Cost done daily by Cost Controller and send to Chef, GM & FBM.

Left overs are transferred to staff canteen and form filled, signed & send to accounting.

Chef check the actual stock on hand before making PR.

Random inspection stock from Cost Control when PR sent to accounting weekly.

P&L to be done for all events or large banquets - 100+ pax.

Waste is removed when bins are 3⁄4 full.

Waste disposal bins are identifiable from food storage bins.

Waste containers are covered, kept clean and emptied after each work period.

Wet & Dry refuse storage area is separated from the food preparation areas.

Employees are upselling starters, desserts, promo items when taking orders.

Employees are repeating the order and making sure all correct.

The food is served maximum 25 mins after ordering.

Tray Collection & Delivery Form is in use. Tray Collection message on Trays.

Employee calls 30 mins after delivery 2 check quality, propose clearing & upsell.

HACCP/Audit Check list used and checked at least once a month by the MGT.

New Menu design: Rest, Lounge, Bar, Room Dining to be implemented 01/12/23

All log books are well formatted, communicative and signed by staff HOD / SPV.

FB Budget Achievement & Statistics are in line and reports are in place.

FB Promotion Programs & Calendar of Events. P&L completed for each event.

Yearly Food & Beverage Program completed. Targets and P&L completed for all.

Bi-Monthly dish, cocktail, mocktail & dessert.

Happy Hour Menu is in place. Special drinks list, not a discount menu.

Beverage promotion (e.g. Beer bucket, soft drink bucket, spirit bucket …).

Weekend promotions in place targeting non resident guest.

Special Event (e.g. Xmas, NYE ..) team commenced least 3 months before.

International days promotion done (e.g. 18th September is International Cheeseburger day, promo 1 soft drink free when buying cheeseburger).

Afternoon Tea promotion or buffet in weekends.

Sport event promotions for year (Min 4, e.g. Champion League).

FB voucher given to all guests checking in highlighting and encourage FB in house use. (e.g. 1 voucher for 15% FB, 1 voucher buy 2 get 3 drinks)

Create Food & Drink promotions on a bi-monthly basis. <br>Results are tracked daily and shared during briefings.

Menu Engineering, Pricing reviews & adjustments, conducted quarterly.

Guest Comment Card & Guest feedback is in place and we are ahead in Review Pro for F&B. Feedback is monitored & shared during briefings. <br>Staff mentions are recognized on notice boards and briefings.

FB/Kitchen Staff Training Career Development is in place for key leaders.<br>9 Box Matrix Complete for all team.