Title Page
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Restaurant Knowledge
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A member of staff will be able to clearly state the restaurant table layout and numbering system.
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A member of staff will be able to state the opening and closing times of each meal service in the restaurant.
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A member of staff must be able to state all of the menu items on the breakfast menu, buffet and any specials.
Pre- service briefing
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The pre service briefing sheets need to be communicated to the whole team. Check knowledge
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Ensure breakfast checklist for buffet and restaurant is completed and stored in a folder along with briefing sheets. 1 months worth at any time.
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Ensure enough equipment and food preparation is ready before service to ensure smooth running. E.g back up dishes of fruit salad etc.
Greeting and Seating
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The podium should be located at the restaurant entrance this should be clean and should have the daily guest list.
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All guests should be greeted with a friendly smile and take care to establish eye contact.
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Welcome the guest to the restaurant in a warm and friendly Manor by saying "good morning may I have your room number please?"
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Establish whether guest is a hotel residence or a walk in guest. If a resident reconfirm name and room number using their name.
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If guest is on all inclusive rate the breakfast charge should be posted through the till. If a non resident ensure staff are made aware to record the bill as per consumption
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All guests to be greeted and seated within 1 minute of arrival. Escort the guest to table and Sean guests.
Seating the guest
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Explain the sections of the buffet. "Our seasonal buffet table has a selection of....."
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Host to offer freshly squeezed orange juice from LSA jug resting on a fresh linen napkin. Served from the right. Ladies first. Explain the hot breakfast
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Take order for hot drinks and toast
Hot drinks and toast
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Server/host to take order within 2 minutes of guest seating and explain there is a selection of jams and preserves on the buffet table. Record all orders on check pad.
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Beverages to be delivered to guest within 3 minutes
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All tea served with hot water and a JUG of cold milk (from the fridge)
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Coffee should be served on a cafetière plunged and poured at the table NO BULK BREW COFFEE SERVED AT BREAKFAST
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Toast to be served in toast rack 2 slices per person
Hot breakfast ordering
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Server to take order from the table explain the quantity that the guest will receive and ask if any additional items are needed. <br>ORDER MUST BE PROCESSED through till
Hot Breakast Service
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Guests not served whilst still eating continental
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Server to clear used crockery before service of cooked breakfast
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Ladies should be served first where possible
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Breakfast should be served from the right and cleared from the left.
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Plate should be hot and the rim of the plate should be clean and free from grease
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Sauces and condiments should be offered
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Offer fresh beverages and toast
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Complete satisfaction check and ask if anything else is required
Gluten free table
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Gluten free table must be separate from the main buffet table
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A sign should be displayed explaining to the guest to ask server if the require toast
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A separate toaster must be used for gluten free bread
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Always offer separate butter which must be cut with a clean knife
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Toast must be served in a separate toast rack
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When replenishing dishes ensure that they do not come into contact with any other products. If a guest wants to check allergy information always consult the manager, chef and allergy data file
Managing the buffet table
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Person to be responsible for looking after the buffet to ensure it is fully stocked at all times.
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If food items are running low always bring replacement dish out. Never remove the dish leaving a space.
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Ensure that there are plenty of items prepared and backed up to ensure smooth running of service
Hot buffet table
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Please not me hot buffet breakfasts may only be served in the following hotels as they have purpose built stations which complies with food hygiene laws <br>Avimore highlands, Manchester and Beeystese
Table lay up
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Cloth tables with appropriate sized table cloth and white slip cloth
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Highly polished wooden tables with placemat if in good condition. Without if not.
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Cutlery to be carried to tables on service plate
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Linen napkin folded and placed into centre of place setting
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Main course knife and fork, dessert spoon, side plate and side knife, tea cup, saucer and teaspoon
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Ceramic butter dish with silver closh 1 slice of unsalted butter
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White saucer, sugar bowl, rough lump sugar white and brown, 3 sweeteners round the saucer.
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Cruets minimum of 3/4 full
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Breakfast menu company standard placed facing out from cruets
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Side plate in the centre of the table for toast rack
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Glass for orange juice
Billing procedure
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If a chance guest the bill should be placed on the table within 2 mins of the guest placing order
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Ensure that all supplements have been added
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At the end of shift the point of sales end of shift report for breakfast should be balanced with the front desk system. All monies should be paid on to reception along with breakfast check sheets
Breakfast buffet breakdown
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Items to be restocked ready for next service
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Ensure all items are dated and stamped
Guest Care
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Check by observations, listening and direct contact with guests to ensure satisfaction
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Always clear as you go
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Where possible use a tray when clearing a table
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Check guest satisfaction asked if they enjoyed their breakfast before they leave and wish the guest a GOOD DAY
