SOP Food and Beverage Policy for Outlet Operating Hours

SOP Number: F&B SOP - 57 - Outlet Operating Hours

Department: Food and Beverage Service – General Policy

Date Issued: 22-11-2019

Time to Train: 15 Min

Standard Policy For F&B Outlet Operating Hours:

Coffee Shop Timing:

  • Operating 7 days/week to include any all-day dining venue where breakfast, lunch and dinner are served.

  • Covering all meal periods, round the clock.

  • Unless required e.g. for a business hotel, airport hotel, specific location, local patrons’ eating habits, etc., it is not recommended to operate a coffee shop on a 24-hour basis.

Timing for any speciality restaurant:

  • Preferably operating 6/7 days/week (if more, define the theme of one speciality restaurant).

  • Covering lunch and/or dinner.

  • Any special weekly off day or timings needs to be displayed in front of the restaurant.

Timing for Bar & lounge:

  • Lobby lounge / bar : operating 7 days / week.

  • As per the local government rules or directions the operational timings should be changed accordingly.

  • As per the local government rules or directions the sale of liquor needs to be closed on a particular day/day's.

  • The operating hours are subject to the servicing of Continental Breakfast and to the operating hours of other lounges and/or entertainment facilities in the hotel, i.e., 7 days.

  • The pool bar operating hours are related to the swimming pool’s opening/closing times i.e.9.00 am to 6.00 pm.

Room Service / IN-ROOM DINING Operational Timings:

  • Operating 7 days/week round the clock.

  • Remember that proper operating hours influence your outlet’s profitability.

  • If 24/7 Room service is provided then a separate all-day menu or round the clock menu needs to be made.

  • The room service and kitchen staff need to be available as per the operational timings.

Timings for Banquet Operations:

  • Banquet Halls should be open 7 days a week and 365 days.

  • Banquet operation timings depend upon each function.

  • A Breakaway and setup period to be always blocked between each banquet events.

  • The Breakaway and setup period need to be defined based on banquet hall booked, number of pax, event type, setup type etc.

Training Summary questions:

Q1. What is the purpose of this SOP?

Q2. What is the operating timing for the coffee shop?

Q3. What is the operational timing for IRD?

Q4. What should be the ideal setup and breakaway period?

Q5. Suggested operational times for BAR and Lounge?


 

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