ROSA - Bica&Co Daily Checklist

Switch on all café lighting, music and air conditioner

Check if air temperature is appropriate and music played is suitable

Check if all light fixtures is in good condition

Set up Breakfast station as per standard (Freshly Squeezed Juice, Milk, Water). Cut fruits and place in chiller

Prepare Coffee & Tea

Switch on the espresso machine

Ensure the tables and chairs and floor are clean

Check cutleries, plates and bowls

Ensure all chiller and glasses are free of smudges, streaks and spots

Refill and clean deli counter as per agreed standard

Inform and place order for item below par level

Greet the guest, Good morning Sir/Madam, sit guest at selected table after obtaining room number and present menus to the guest introduction of signature dishes.

Breakfast offerings - introduction, Continental cereal selections, hydrated fruits and nuts, Danish, Fresh seasonal fruits, Coffee and Fresh juice, milk, wild water station , toast, butter & Jam, local dish of the Day "Nasi Lemak"

Take breakfast order and set cutleries accordingly and sauce bottles accordingly

True copy of the food order is given to the kitchen and carbon copy is kept in the bar

Collect ordered food from the back kitchen according to the time ordered

Service follow up, 10 minutes, check the guest is satisfied, with their breakfast order, and if they would like more coffee/tea or juice

Assist guests where possible to top up beverage and other requirements

Run and maintain an efficient breakfast service, Clearing of plates, napkins whenever guests are finish with the dish, keep table and enviroment clean & tidy at all times

Ensure all buffet labels are in place and correct label with the correct foods

Ensure that table are set up for the breakfast service as per standard

Ensure that the courtyard is clean and free from leaves

Ensure that all table and chairs are straight and in correct position

Greet the guest, Good morning Sir/Madam, sit guest at selected table after obtaining room number and present menus to the guest introduction of signature dishes.

Breakfast offerings - introduction, Continental cereal, hydrated fruits and nuts, Danish, Fresh seasonal fruits, Coffee and Fresh juice, milk, wild water station , toast, butter & Jam, local dish of the Day "Nasi Lemak" Hot Buffet Items located in the courtyard, what dishes we have on the day.

Assist the Guest, with beverage, cereals, fruits and juices, "Do not tell the guest Over there"

Service follow up, 10 minutes, check the guest is satisfied, with their breakfast, and if they would like more coffee/tea or juice

Check all buffet stations, as per setup standards during the meal period, ice in the fresh juice bucket topped up and changed if melted, check milk is topped up, filter coffee, breakfast sauce, clean utensil plate on buffet, presentation of food items, Cereals, Pastries, Fruits, Nuts, replenish plate and coffee cups regularly

Clearing of plates, used napkins whenever guests are finish with them, keep table and environment clean & tidy at all times.

Breakfast breakdown, reset bar as per agreed standards

Clear All Guest tables used and unused, recycle all table mats where applical

Collect all buffet labels, store at the bar

Ensure that all cutleries are cleaned and repolished for lunch service

Check and refill beverage par levels as per agreed standards

Check and refill all beverage garnishes as per agreed standards

Check all menu dishes are available (Item 86)

Check WhatsApp enquiry and table reservation. Follow up on deposit for pre orders. To forward payment receipt for verification from Accounts Dept, print and put together with reservation chit. Table assigning (reserved). Print pre order list to Kitchen.

Take note of special request for celebration, plating and wordings.

Balance stock check, fruits, dry store and beverage items.

Issue PR and hand over to Purchasing Dept.

Receiving of ordered items and store following FIFO at designated storing area.

Guest is acknowledged with eye contact and smile and welcome properly

Polite greeting and begin service sequence by asking the number of pax and dining expectations

Guest name was obtained and pass on to the team that would be taking care of them during their dining experience

If café is full and a wait is required, guest are informed of the approximate seating time

Guest is escorted to the table

Host/hostest is knowledgeable and able to answer question related to food promotions, menu items, ingredients, preparation and hotel facilities

Menu is presented to guest, recommendation of menu item to be followed

Host/hostest to repeat guest orders for confirmation

Server approached the table within 2 minute of seating with a smile and eye contact

Server is knowledgeable of menu item and preparation, particularly of vegetarian dishes and other common allergens

Server asked relevant questions and special request were met with an everything is possible with a positive attitude

Ascertained that expectations were met during each course by asking specific questions

Additional beverages offered before first beverage was finish and serve in 2 to 3 minute

Upon completion of main course, dessert is offered and served within 10 minute of ordering

Final Check or bill neatly presented in 3 minutes in a clean holder

Bill is accurately totalled, properly itemized and with no missing item or incorrect items

Payment collected withtin 3 minutes and Server returned with change withtin 3 minute

Guest is thanked and wished farewell upon departure

Staff is courteous and articulate and anticipated guest needs.

The speed of service adapted to the environement and the needs of guest.

Check and ensure all menus are in good condition.

Pre-buffet Setup, ensure all surface are clean, utensil

Prepare breakfast setup for next day as beakfast forecast

Set up breakfast cearal buffet station as per standard, with the correct food labels

Ensure that all container are clean and full before placing on the buffet.

Prepare all cutleries, cups, plates, cereal bowls, napkins, sauces for the breakfast service

End of day (cleaning, fridges, coffee machine, operating equipment, deli fridge, glass, cup)

Clean all bar surface and tables for next service

Thorough cleaning of all workstation

Denim benches to be dusted and clean, cushions nicely arranged and properly as per agreed standards

Bar counter to be cleaned and free form any left over perishable food items

Switching off all operation equipment, coffee machine, coffee blender, etc

Check temperature of the chillers and ensure clean and orderly

All garbage bins emptied and cleaned

Lock all areas that are required to be locked