RESTAURANT PRE OPENING CHECK LISTS.no Task

1DESIGN/CONSTRUCTIONInformational SignageRestroomsExit(REFER CONSTRUCTION ANNEX)

2FF&E(REFER CONSTRUCTION ANNEX)

3LEGAL & LIASIONING3.1 Telephone Service- New

TelephonesOffice lineFax lineCatering lineE-mail lineKitchen lineReservations lineProceduresDrawings/PlansInspectionPermit RequirementsInstallation

3.2 Water Service - NewProceduresDrawings/PlansInspectionPermit RequirementsInstallation

3.3 Sewer Service - NewProceduresDrawings/PlansInspectionPermit RequirementsInstallation

3.4 Electric Service- NewProceduresDrawings/PlansInspectionPermit RequirementsInstallation

4ACCOUNTING/FINANCE4.1 Banking

Selection of BankConstruction AccountOperational AccountPayroll AccountLines of CreditDeposit bagsCredit Card Deposit Acc'tsMerchant Acct-AX, VISA/MC, Gift Cards, etc.

5MARKETING/DEVELOPMENT5.1 Restaurant Branding and Menu Design

LogoType/Font StyleColorsSizeBusiness CardsMenusIdentify and choose menu covers if used.Printed Gift CertificatesSignsStationaryLetterhead

5.2 Uniforms

5.3 Advertising and Public Relations5.3.1 Signage and Banners

Coming soonOpening dateNow hiringMenu BoardNo deliveries between…Hours of businessParking Lot

SmokingFire MarshallADARestroomsOpen/Closed

5.3.2 Advertising TimetableFind Yellow Pages Cut-Off DatesEvaluate Local AssociationsList of Advertising ResourcesFlyersInspectionPermit RequirementsInstallation

6OPERATIONS6.1 Menu

Preliminary MenuChildren’s MenusChildren amenitiesBirthday FavorsLunchDinnerCateringBrunchBanquetMenu Pricing RangeMenu Cost & Portion GuideStandard recipe binder

6.2 Kitchen Operations/Service Operations6.2.1 Vendor List for:

FoodLiquorSuppliesContact SalespersonsCredit Applications on FileList of ReferencesInventoryInitial / Pre-OpeningReplacementPar Stock & Ordering Forms

6.2.2 Set-up sheets with parsOpening checklistsClosing checklists

Prep lists with parsStandardized recipe bookFreezer pull sheetsInventory forms.

6.2.3 Guest MusicASCAP/BMI ArrangementsSatellite Music System

6.2.4 Table ArrangementSection ( wait station) MapsOpening and Closing Sidework Assignments

6.2.5 Equipment, Smallwares & Supplies

KitchenDining RoomOfficeFood InventorySupplies InventoryHood,Ventilation & AC equipment

6.2.6 Equipment checkout (burn-in/calibration)Ice MachinesCooking EquipmentRefrigeration Equipment

6.2.7 Kitchen UtensilsProduce ListObtain BidsPlace OrderReceive Order

6.2.8 Small Wares OrderProduce listObtain bidsPlace OrderReceive Order

6.2.9 Tabletop SelectionPlatewareFlatwareGlasswarelinen

6.3 Maintenance/Engineering6.3.1 Outside Services

Maintenance

Collect all warranties for new equipment and send in Cards Place all equipment information and Service Agents in a notebook for reference

JanitorialValet ParkingPest ControlPlant ServiceLinen ServiceHood/Flue CleaningCarpet CleaningWindow Washing

6.3.2 Parking LotNumber of SpacesEntrance/ExitsLighting for Parking LotValet Stand/Key ControlParking Lot SignageHandicapReservedVallet

6.3.3 LandscapingMaintenanceSign Requirements/Restrictions

6.3.4 SecurityRobbery PreventionControl of Access During OpsControl of Access During ConstDouble door safeNight drop

6.3.5 Keys

Collect all keys upon installation.Re-key just before opening

6.3.6 First aid box

6.4 Staffing6.4.1 Hours of Operation

Estimated Hours of OperationRestaurantEntertainmentOpeningOn Going

6.4.2 PayrollPre OpeningManagementHourly

Make list of keys needed in store. Have all coolers, equipment, etc. keys same as doors.

6.4.3 Develop pay scales for all crew work groupsFront DeskServersWait AssistantsBartendersCooksPrep CooksDishwashersSupervisorsManagersSelection of ManagerSelection of Pre-Opening StaffOrganizational ChartEvaluation of Available ManagersDefine Manager Job DutiesInterview of ManagersInterview of Pre-Opening Staff

6.5 Training6.5.1 Training

Identify dates of training allowing for “dry run” or “soft opening” time.Validate service sequences.

6.5.2 POS SystemWiringInstallationTraining

6.5.3 Organize any necessary management training such as:Restaurant standards and systems

7TRAINING7.1 Develop Cafeteria Counter opening checklist.

Document and train management and staff.Organize orientation materials.Develop sidework schedules for all FOHSet up POS training for management & crew.Arrange lodging for all opening personnel.FOH menu descriptions for all items.Set up training recipe manualsSelect training team.Set date for training team arrival.Prepare master training calendar.Set up training manuals & opening materials.Set up general meeting and training session.

Develop kitchen-opening checklist & for all departments: open, close & managers.

7.2 Operational ManualsSafety manualFinancial manualCatering manualKitchen manualExhibition cooking manual

8Human Resources8.1 Create Management Reports

Evaluation of Available ChefsEvaluation of Kitchen ManagerEmployee Performance EvaluationTraining Program for EmployeesUniformsDress Code

8.2 Establish Work SchedulesReportsFood/Bev/Covers/Avg Ck/Sales MixComparisons to BudgetOrganizational Charts by DepartmentDining RoomKitchenAdministrationEmployee Applications

8.3 Employee ManualsWritingProductionTrainingHiring of EmployeesTraining of EmployeesEstablish employee meal policy

8.4 Employee Applications & Employee New Hire KitsEnglish Tax FormsHealth cardsServer/Bartender/Entertainment PermitsOrientationPre-Opening/Training scheduleOperational scheduleServSafe™ TrainingUniform

8.5 Employee Bulletin Board

Required Postings --safety, minimum wage, etc.Wage & hourWorkman's compEmergency hospital & Doctor

8.6 Employee lockers

RESTAURANT PRE OPENING CHECK LISTOrder By In Place by Person Responsible

Restaurant Operations ManagementOrganizationMission statementCompany historyOrganizational chart

Menu and Kitchen ManagementMenu developmentRecipe developmentRecipe costingRecipe cards & photosMenu assembly & production Station setup & closing proceduresBreakdown & cleanup Inventory procedures & controlsFood safetyProduct rotation

Dining Room ManagementCustomer serviceMenu abbreviations and descriptionsCooking techniques and termsBasic bar informationBasic wine information Opening proceduresClosing proceduresSeating floor planHandling complaintsServer side work Ordering from kitchen & barPresenting the checkPayment processingGift certificatesDiscount couponsCloseout procedures

Bar and Beverage ManagementDrink categoriesBrands and abbreviationsWine informationBar customer serviceAlcoholic management programPerpetual liquor inventorySpills and complimentary drinksDrink recipes and preparationPreparing garnishesOrder taking and fulfillmentPresenting the checkPayment processingOpening proceduresClosing procedures

Bar cleanup

Personnel AdministrationJob descriptionsRecruitingEmployment applicationInterviewingSelection and hiringTerminationOrientationSchedulingPerformance reviewDisciplineVacation and time offRules and policiesSexual harassment policyTimekeeping procedures

Purchasing and InventoryProduct specificationsApproved vendorsPar levelsOrdering proceduresReceiving proceduresInventory controlPhysical inventory procedures

Employee TrainingTraining schedules by positionTraining manuals by positionRestaurant tests by positionTraining checklists by positionCleanliness and SanitationPrevention of foodborne illnessDining roomKitchenRestroomsBuilding exteriorTrash managementChemical managementCleaning checklists

Safety and Security Safety managementEmergency proceduresSecurity systemsSecurity policies and proceduresSafety rulesFire protectionFirst aid and medical care

Marketing and PromotionsAdvertisingPromotionsPublic relationsCustomer databaseBenefit nightsNew-mover marketing

Business and Financial ManagementCash deposit procedures and controlsPoint-of-sale procedures and controlsDiscounts and comp policyPayroll processingAccounts payableWeekly reportsChart of accountsFinancial statementsInsurance

Equipment ManagementEquipment maintenance scheduleBreakdowns and repairsApproved repair vendorsEquipment replacement procedureNew equipment request procedure

Facilities ManagementBreakdowns and repairsApproved repair vendors Capital improvement request procedure

Restaurant Operations Management

S.NO QTY UOM

Receiving1 Receiving

1 each1 each 2 each 1 each1 each1 set1 each

Storage2 Storage

2.1 Dry storage2 each 2 each 6 each 6 each 6 each

2.2 Cold Storage2 each

12 each6 each

12 each 6 each

12 each12 each

2.3 Meat Storage12 each

6 each 6 each

2.4 Ice Storage/Transport1 each 1 each

3 Food Preparation

3.11 case1 case1 each 1 case1 each 1 case

Food Preparation

Employee Hand sink Station

3.2 Salad Preparation2 each 2 each 2 each 1 each 3 each 1 each 3 each 4 each 2 each 1 each 1 each 6 each

24 each 1 each 1 pair 1 each 1 each 4 each 1 each 4 each 1 each 1 each 1 each 1 each 1 each 1 each 2 each 1 each 1 each 1 each 1 each 1 case1 set1 each

3.31 each 1 each 1 each 1 each 1 each 1 each 2 each 4 each 4 each 4 each 2 each 2 each 1 each 1 each 1 each 1 each 1 each 1 each 1 set

Meat, Poultry, Fish Preparation

1 each 1 each 1 each

3.4 Bake Preparation3 sets 1 set 1 set 1 each 1 each 1 each 1 each 1 each 2 each 1 each 1 each 1 each 2 each 2 each 2 each 4 each

12 each 1 each 1 each 1 each 1 each 1 each 1 each 1 case1 case

3.5 Stock Pots2 each 2 each 3 each 1 each

3.6 Sauce Pots2 each 2 each

3.7 Brazing Pans1 each

3.8 Sauce Pans3 each 2 each 2 each 2 each 2 each

3.9 Fry Pans - 2 each 1 each 6 each 2 each

12 each 4 each

3.1o Double Boiler - 1 each 1 each

3.11 Spoons -

3.11.1 Stainless1 each 1 each 1 each 3 each 3 each 1 each 1 each

3.11.2 Wood 3 each 3 each

3.11.3 Ladles - 2 each 4 each 2 each 4 each 2 each 1 each

3.12 Tongs -3 each 4 each 4 each

3.13 Strainers1 each 1 each 2 each 1 each 1 each

3.14 Thermometers2 each 2 each 1 each

4 Fryer Station4 each 1 each 1 each 1 each 1 each 1 each 1 each 1 pair 1 each 1 case

5 Grill Station3 each 1 each 1 each 1 each 1 pair 2 each 1 each 1 each

6 Griddle Station1 each

    

1 each 1 each 1 each 1 each 1 each 1 each 1 case 1 each 2 each 1 each

7 Baking Oven1 each 1 each

8 Hot Table3 each 6 each 6 each 4 each 2 each 4 each 4 each 1 each 6 each 4 each 4 each 6 each 6 each 4 each 2 each 2 each 2 each 2 each 1 ea1 ea 4 each 4 each 2 each 2 each 1 each 1 each 1 each 1 each 1 dozen

SERVING9 Table Top

9.1 Dinnerware20 dozen20 dozen 10 dozen

9 dozen 10 dozen 20 dozen

8 dozen

8 dozen 8 dozen

20 dozen 10 dozen

5 dozen 9.2 Glassware

60 dozen 15 dozen 20 dozen

6 dozen 9.3 Flatware

30 dozen 15 dozen 15 dozen 15 dozen 30 dozen 15 dozen 20 dozen

9.4 Tabletop Accessories60 each 84 each 24 each 40 each 12 each 36 each

4 each 36 each

102 each 2 each 2 each 1 each 4 each 4 each 2 each 2 each 2 each 6 each

12 each 12 each

1 each 1 each 6 each 6 each

12 each 12 each

2 each

11

Beverage Service / Wait Station

Bus Station / Ware Washing

2 each 2 each

12 each 2 each 1 each 2 each 3 pair 1 each

15 each 5 each 5 each 4 each 1 each

24 each 1 each 2 pair 1 each 2 each 2 each 1 each

12 each 12 case

12 Entrance/ Lobby1 each 1 each 1 each 1 each

60 each

13 Bar Service1 case1 case1 each 1 case2 each 2 each 1 each 2 each 6 each 2 each 2 each 2 each 2 each 1 set 1 each 1 each 1 each 2 each 2 each 1 set 2 each 1 each

12 each 3 each 2 each 6 each

1 case1 case1 case1 case1 case

13.1 Bar Glasses3 dozen 1 dozen

12 dozen 1 dozen 6 dozen 4 dozen

12 dozen 4 dozen 2 dozen 3 dozen 2 dozen

14 Bathrooms1 case1 case1 case1 each

15 Carry out Supplies1 case1 case1 case1 case1 case1 case1 case1 case1 case1 case1 case1 case1 case1 case1 case

16 Other Items

Cleaning

174 each 2 each 1 each 1 each 2 each 1 each 2 each 1 each 4 each

12 each 144 each

2 each 2 each 2 each 1 each 2 each

12 each 4 each 4 each

General Cleaning Supply

Item Description Item Number Price Extension

200 lb. receiving scale Rs. 0.00box knife Rs. 0.00dunnage rack 36" Rs. 0.0044 gal Brute Container-grey Rs. 0.00Can liners Rs. 0.00Day-Dots Rs. 0.00Day-Dot Dispenser Rs. 0.00

dunnage rack 36 inch Rs. 0.0036 gallon ingredient bin w/slide cover Rs. 0.00polycarbonate food box - 18 X 26 X 15 inch Rs. 0.00polycarbonate food box - 18 X 26 X 9 inch Rs. 0.00polycarbonate food box - 12 X 18 X 9 inch Rs. 0.00

dunnage racks 36 inch Rs. 0.00Lexan food box - 18 X 26 X 15 inch Rs. 0.00Lexan drain trays for food boxes - 18 X 26 inch Rs. 0.00Lexan food box - 12 X 18 X 9 inch Rs. 0.008 qt. round storage container w/lid Rs. 0.003.5 qt. round storage container w/lid Rs. 0.002 qt. round storage container w/lid Rs. 0.00

Lexan food box - 18 X 26 X 9 inch Rs. 0.00Lexan drain tray for food box - 18 X 26 inch Rs. 0.00Lexan food box - 12 X 18 X 6 inch Rs. 0.00

125 lb. ice caddy w/casters Rs. 0.0084 ounce plastic scoops Rs. 0.00

Multi-fold Towel Dispenser Rs. 0.00Multi-fold Towels Rs. 0.00Soap Dispenser Rs. 0.00Anti- Bacterial Soap Rs. 0.00Hand & Nail Brush Rs. 0.00Instant Hand Sanitizer Rs. 0.00

aprons Rs. 0.0016 qt. aluminum colander Rs. 0.00cutting board 18 X 24 X 1/2 inch (green) Rs. 0.00

Rs. 0.00Rs. 0.00

twin blade mincing knife Rs. 0.00Rs. 0.00

8 qt. s/s bowls Rs. 0.0013 qt. s/s bowls Rs. 0.0063 qt. aluminum salad bowl Rs. 0.00mixing bowl dolly stand Rs. 0.0024 cup muffin pans Rs. 0.0018 X 26 X 1 inch sheet pans Rs. 0.00sheet pan rack w/casters Rs. 0.0024 inch oven mitts Rs. 0.0032 gal Brute Container-grey Rs. 0.00bucket opener Rs. 0.00spatulas - large blade Rs. 0.00stainless box grater Rs. 0.00vegetable peelers Rs. 0.00parer/corer Rs. 0.00egg slicer Rs. 0.00egg divider Rs. 0.00lemon/tomato wedger Rs. 0.00melon baller Rs. 0.00apple divider Rs. 0.00vegetable brushes Rs. 0.00commercial food processor Rs. 0.00table mount can opener Rs. 0.00Film & Foil Wrap Rs. 0.00Can liners Rs. 0.00Instant Hand Sanitizer Rs. 0.00Day-Dots Rs. 0.00Day-Dot Dispenser Rs. 0.00

18 X 24 X 1 cutting board (red) Rs. 0.0018 X 24 X 1 cutting board (blue) Rs. 0.0018 X 24 X 1 cutting board (yellow) Rs. 0.002 lb. X 1/8 oz. platform scale - fixed dial Rs. 0.00film dispenser Rs. 0.00foil dispenser Rs. 0.00bowl scraper - large blade Rs. 0.008 qt. s/s mixing bowls Rs. 0.006 qt. s/s mixing bowls Rs. 0.004 qt. s/s mixing bowls Rs. 0.0010 inch cook's knives Rs. 0.008 inch utility knives Rs. 0.0010 inch bread knife Rs. 0.006 inch boning knife Rs. 0.007 inch clever Rs. 0.00stainless knife rack Rs. 0.0032 gal Brute Container-grey Rs. 0.00Film & Foil Wrap Rs. 0.00Day-Dots Rs. 0.00

cook's knifeutility knives

paring knife

Day-Dot Dispenser Rs. 0.00Can liners Rs. 0.00Instant Hand Sanitizer Rs. 0.00

measuring spoons Rs. 0.00dry measures - aluminum (.5 qt. ,1 qt., 2 qt., 4 qt.) Rs. 0.00liquid measures - aluminum (.5 qt. , 1 qt., 2 qt., 4 qt.) Rs. 0.001 cup measure Rs. 0.0024 ounce aluminum scoop Rs. 0.0084 ounce aluminum scoop Rs. 0.00s/s rotary sifter Rs. 0.0014 inch aluminum sieve Rs. 0.00dough scrapers Rs. 0.0024 X 30 X 3 pastry board - maple Rs. 0.0018 inch maple rolling pin Rs. 0.00biscuit cutter Rs. 0.00spatulas - large blade Rs. 0.002.5 inch pastry brush Rs. 0.00spring form pans Rs. 0.0010 X 1.5 inch cake pans Rs. 0.009 inch pie pans Rs. 0.007 cut pie marker Rs. 0.00Film & Foil Wrap Rs. 0.00Potato Wrap (Foil Sheets) Rs. 0.00Day-Dots Rs. 0.00Day-Dot Dispenser Rs. 0.0044 gal Brute Container-grey Rs. 0.00Can liners Rs. 0.00Instant Hand Sanitizer Rs. 0.00

40 qt. stock pot w/cover Rs. 0.0032 qt. stock pot w/cover Rs. 0.0020 qt. stock pot w/cover Rs. 0.0040 qt. perforated inner basket Rs. 0.00

14 qt. sauce pot w/cover Rs. 0.0010 qt. sauce pot w/cover Rs. 0.00

18 qt. brazier Rs. 0.00

8 qt. sauce pans Rs. 0.005 qt. sauce pans Rs. 0.003 qt. sauce pans Rs. 0.002 qt. sauce pans Rs. 0.001 qt. sauce pans Rs. 0.00Note: Fry pans are available with nonstick coatings and insulated handles.14 inch aluminum fry pans Rs. 0.00dome lid for 14 inch fry pan Rs. 0.0012 inch aluminum fry pans Rs. 0.00dome lids for 12 inch fry pans Rs. 0.0010 inch aluminum fry pans Rs. 0.008 inch aluminum fry pans Rs. 0.00Note: Double boiler insets are sold to fit your stock pots.large aluminum double boiler (17-20 qts.) Rs. 0.00Medium aluminum double boiler (10-15 qts.) Rs. 0.00Note: Spoons with insulating handles are available to reduce hot handles.

15 inch spoon solid Rs. 0.0015 inch spoon perforated Rs. 0.0015 inch spoon slotted Rs. 0.0013 inch spoon solid Rs. 0.0013 inch spoon perforated Rs. 0.0013 inch spoon slotted Rs. 0.0021 inch spoon solid w/hook handle Rs. 0.00

12 inch spoon Rs. 0.0014 inch spoon Rs. 0.00

2 ounce Rs. 0.004 ounce Rs. 0.006 ounce Rs. 0.008 ounce Rs. 0.0012 ounce Rs. 0.0032 ounce flat bottom transfer ladle Rs. 0.00heavy duty.16 inch spring tong Rs. 0.0012 inch spring tong Rs. 0.009 inch spring tong Rs. 0.00

10 inch china cap medium mesh Rs. 0.008 inch fine mesh Rs. 0.008 inch double medium mesh Rs. 0.0010 inch double medium mesh Rs. 0.0014 inch reinforced double medium mesh Rs. 0.00

0° - 220° pocket test with 6 inch stem -calibratable Rs. 0.0050° - 550° pocket test with 6 inch stem - calibratable Rs. 0.0050° - 550° kettle therm. with side clip Rs. 0.00

culinary fry basket 1/4 inch mesh Rs. 0.005 X 6 inch fine mesh skimmers Rs. 0.0016 inch tong Rs. 0.002 bulb heat lamp Rs. 0.00insert pan full 2.5 inch deep w/pan grate Rs. 0.00seasoning dredge Rs. 0.00fryer thermometer 50°- 550° Rs. 0.00grease proof oven mitts Rs. 0.00grease filter cone Rs. 0.00grease filters

16 inch tong Rs. 0.00large turner 4 X 8 inch blade Rs. 0.00medium turner 2.75 X 8 inch blade Rs. 0.00grill brush Rs. 0.00oven mitts - flame retardant Rs. 0.00sauce mops Rs. 0.00insert pan one fourth 4 inch deep Rs. 0.0021 inch s/s meat fork w/hook handle Rs. 0.00

large turner 4 X 8 inch blade Rs. 0.00

medium turner 2.75 X 8 square end blade Rs. 0.00grill scraper Rs. 0.00steak weight 9.5 X 5.75 inch - 3 lb. iron Rs. 0.00toast/bacon weight 11 X 9 inch -2 lb. Aluminum Rs. 0.00batter/oil dispenser Rs. 0.00grill brick holder Rs. 0.00grill bricks Rs. 0.00butter wheel Rs. 0.00s/s seasoning dredges Rs. 0.00griddle thermometer Rs. 0.00

timer Rs. 0.0020 ounce aluminum scoop Rs. 0.00

20.5 inch adapter bar Rs. 0.0012.5 inch adapter bar Rs. 0.00insert pans full 2.5 inch deep Rs. 0.00insert pans full 4 inch deep Rs. 0.00insert pans full 2.5 inch deep perforated Rs. 0.00insert pans half 2.5 inch deep Rs. 0.00insert pans half 4 inch deep Rs. 0.00insert pans half 2.5 inch deep perforated Rs. 0.00insert pans one third 2.5 inch deep Rs. 0.00insert pans one third 4 inch deep Rs. 0.00insert covers full w/notch Rs. 0.00insert covers half w/notch Rs. 0.00insert covers one third w/notch Rs. 0.008 quart vegetable inset w/cover Rs. 0.008 oz. food portioners solid Rs. 0.008 oz. food portioners perforated Rs. 0.004 oz. food portioners solid Rs. 0.004 oz. food portioners perforated Rs. 0.00disher #8 Rs. 0.00disher #12 Rs. 0.0013 inch spoon solid Rs. 0.0013 inch spoon perforated Rs. 0.0013 inch spoon slotted Rs. 0.0012 inch tongs Rs. 0.002 bulb heat lamp Rs. 0.00insert pan 2.5 inch deep w/pan grate Rs. 0.004 ounce ladle Rs. 0.008 ounce ladle Rs. 0.002.5 ounce s/s oyster cocktail cup Rs. 0.00

dinner plates Rs. 0.00salad plates Rs. 0.00platters Rs. 0.00soup/salad bowls Rs. 0.00bouillons Rs. 0.00fruits Rs. 0.00coffee cups Rs. 0.00

saucers Rs. 0.0018 ounce nappie Rs. 0.00bread & butter Rs. 0.005 ounce ramekins Rs. 0.0012 ounce rarebits Rs. 0.00

14 ounce large beverage Rs. 0.0010 ounce water Rs. 0.005 ounce juice Rs. 0.004.5 sherbert Rs. 0.00

teaspoons Rs. 0.00dessert/oval bowl spoons Rs. 0.00ice tea spoons Rs. 0.00bouillon spoons Rs. 0.00dinner forks Rs. 0.00salad forks Rs. 0.00dinner knives Rs. 0.00

salt & pepper shakers Rs. 0.00ashtrays Rs. 0.00bread baskets Rs. 0.0012 ounce s/s creamers Rs. 0.00sugar pack holder Rs. 0.00table tents Rs. 0.00oil & vinegar sets Rs. 0.00table lamps Rs. 0.00

2 element coffee warmer Rs. 0.00decaf coffee decanters Rs. 0.00regular coffee decanters Rs. 0.00ice tea urn Rs. 0.00amber ice tea pitchers Rs. 0.00clear water pitchers Rs. 0.00gel filled refreezing crocks for non dairy creamers Rs. 0.00gel filled refreezing crocks for lemon wedges w/lid Rs. 0.0012 ounce s/s ice scoops Rs. 0.0014 inch nonslip beverage trays Rs. 0.0022 X 27 oval nonslip waiter's tray Rs. 0.00chrome tray stands w/rubber feet Rs. 0.0012 X 14 s/s dessert tray Rs. 0.006 hole flatware dispenser w/ cylinders Rs. 0.002 way booster seats Rs. 0.00high chairs Rs. 0.00tip trays Rs. 0.00check minder Rs. 0.00Slim Jims Rs. 0.00

3 tier bus carts Rs. 0.00Slim Jims Rs. 0.007 inch tall bus tubs Rs. 0.00manual carpet sweeper Rs. 0.00lobby dust pan w/toy broom Rs. 0.00rubber coated aprons Rs. 0.00insulated gloves Rs. 0.00scrap block Rs. 0.0036 compartment glass racks Rs. 0.00plate/tray racks Rs. 0.00multipurpose rack Rs. 0.00flat rack Rs. 0.00rack dolly Rs. 0.00poly cylinders Rs. 0.00maximum hold dishwasher thermometer Rs. 0.00insulate rubber gloves Rs. 0.0020 inch pot brush Rs. 0.008 inch pot brush Rs. 0.00general pan brush Rs. 0.00triple glass brush Rs. 0.00stainless metal sponges Rs. 0.00green pads Rs. 0.00

sand urn Rs. 0.00menu board Rs. 0.00toothpick dispenser Rs. 0.00mint tray Rs. 0.00menu covers Rs. 0.00

Multi-fold Towel Dispenser Rs. 0.00Multi-fold Towels Rs. 0.00Soap Dispenser Rs. 0.00Anti- Bacterial Soap Rs. 0.008 inch round lemon boards Rs. 0.00paring knives Rs. 0.00drink mixer Rs. 0.00cocktail shakers Rs. 0.00mixing glasses Rs. 0.00cocktail strainers Rs. 0.00s/s ice scoops Rs. 0.00jumbo can tapper Rs. 0.00bottle cap lifters Rs. 0.00salt & pepper Rs. 0.00wine opener Rs. 0.00muddler Rs. 0.00zester Rs. 0.00condiment caddies Rs. 0.00bar caddies Rs. 0.00drink mix system with back up gallons, pints, quarts Rs. 0.0010 inch stainless bar spoons Rs. 0.00glass rimmer Rs. 0.00ash trays Rs. 0.00bar mats Rs. 0.00service mats Rs. 0.00tip trays Rs. 0.00

Straws Rs. 0.00Beverage Napkins Rs. 0.00Sword Pics Rs. 0.00Low-Suds Glass Cleaner Rs. 0.00Rinse Sink Sanitizer Rs. 0.00

wine Rs. 0.00carafe Rs. 0.00beer Rs. 0.00pitchers Rs. 0.00rocks Rs. 0.00double rocks Rs. 0.00Collins Rs. 0.00martini Rs. 0.00Irish coffee Rs. 0.00sour Rs. 0.00champagne Rs. 0.00

Toilet paper & Dispensers Rs. 0.00Hand Towels & Dispensers Rs. 0.00Hand Soap & Dispensers Rs. 0.00

Rs. 0.00

K&F, S&P, Napkin packet Rs. 0.00Hinge Lid Containers Rs. 0.00Styrofoam cups & Lids Rs. 0.00Hot Cups & Lids Rs. 0.00Cold Cups & Lids Rs. 0.00Straws Rs. 0.00Deli Containers Rs. 0.00Take-Out Bags Rs. 0.00Wet Naps Rs. 0.00Soufflé Cups & Lids Rs. 0.00Aluminum Pans Rs. 0.00Catering Trays Rs. 0.00Film & Foil Wrap Rs. 0.00Deli Paper Rs. 0.00Chop Sticks Rs. 0.00

Rs. 0.00Rs. 0.00Rs. 0.00Rs. 0.00Rs. 0.00Rs. 0.00Rs. 0.00Rs. 0.00Rs. 0.00Rs. 0.00Rs. 0.00Rs. 0.00Rs. 0.00

Trash Can WITH LID

hand & nail brushes Rs. 0.00Hi-Lo brushes w/squeegee Rs. 0.00drain brush Rs. 0.00steam kettle brush Rs. 0.00coffee decanter brush Rs. 0.00bake pan lip brush Rs. 0.00coffee urn brushes Rs. 0.00stack oven brush Rs. 0.00heavy-duty hand brush Rs. 0.0016 ounce spray bottle Rs. 0.00hand towels Rs. 0.00mop buckets & wringer Rs. 0.00mops Rs. 0.00wet floor signs Rs. 0.00counter brush Rs. 0.00floor brooms Rs. 0.0032 gallon grey trash can w/lids Rs. 0.00dollies for 32 gallon trash can Rs. 0.00rectangular trash cans Rs. 0.00

$0.00

S.no Area ASSESSMENT

NA1 Dining Area Décor

1.1 All areas are dusted, vacuumed and cleaned on a regular basis.

1.21.3 Curtains and draperies are clean and enhance the restaurant’s décor.1.4 Décor is consistent with tastes of target market demographics.

1.51.6 Gum has been removed from under all tables, benches, chairs, and bar.1.7 Floors and tile are well polished on a regular basis.1.8 Mirrors and shelves are clean and free of cracks and sharp edges.1.9 Carpets are clean, not worn, stained, or buckled.

1.1o

1.111.12 Tables are free of nicks, scratches, and gouges.

1.13

1.141.15 Upholstery in booths is free of tears, cigarette burns, and stains.

1.16

1.17

2 Dining Area Management2.1 Restaurant’s address and phone number is printed on all receipts.2.2 A customer mailing list is maintained and used effectively.2.3 Costs and profit margins are calculated for all new food items.2.4 Costs and profit margins are calculated on all food items quarterly.2.5 Dining area is partitioned from bar area so as not to disturb guests

2.62.7 Décor is consistent with tastes of target market demographics.

2.82.9 Gum has been removed from under all tables, benches, chairs, and bar.

2.1o Floors and tile are well polished on a regular basis.2.11 Mirrors and shelves are clean and free of cracks and sharp edges.

Walls, doors, molding, and ceilings are “fresh” and are free of stains, smudges, chips, and cracks.

Pictures, art, and wall hangings are tasteful, properly hung, and enhance the restaurant’s décor.

Tablecloths and place mats coordinate and match décor of the dining area.Tables and chairs are sturdy and do not “rock” (no matchbooks under legs).

Centerpieces, candles, flowers, seasonal, or theme decorations are on each table.All furniture pieces match or complement each other as well as enhance the restaurant’s décor.

Lighting fixtures, globes, and shades match or complement each other as well as enhance the restaurant’s décor.Booster seats and highchairs are clean, in good condition, and have safety straps.

Employees are trained regularly so they are familiar with menu items and are able to answer customer’s questions

Pictures, art, and wall hangings are tasteful, properly hung, and enhance the restaurant’s décor.

2.12 Carpets are clean, not worn, stained, or buckled.

2.13

2.142.15 Tables are free of nicks, scratches, and gouges.

2.16

2.172.18 Upholstery in booths is free of tears, cigarette burns, and stains.

2.19

2.2o

2.212.22 Restaurant layout is neat, orderly, and inviting to customers.2.23 Restaurant layout is updated periodically.2.24 Restaurant layout prevents overcrowding of diners.

2.25

3 Service

3.1

3.2

3.3

3.43.5 Employees understand the policy regarding not serving minors.3.6 Extra napkins are readily available.3.7 Food is served hot and in a timely manner.

3.83.9 Policies have been established for dealing with dissatisfied customers.

3.1o

3.11

3.123.133.14 Servers are given bonuses or incentives to up-sell.

3.15

3.163.17 Servers inform guests of any “House specialties”.3.18 Servers inform guests of any price specials.

Tablecloths and place mats coordinate and match décor of the dining area.Tables and chairs are sturdy and do not “rock” (no matchbooks under legs).

Centerpieces, candles, flowers, seasonal, or theme decorations are on each table.All furniture pieces match or complement each other as well as enhance the restaurant’s décor.

Lighting fixtures, globes, and shades match or complement each other as well as enhance the restaurant’s décor.Booster seats and highchairs are clean, in good condition, and have safety straps.Floor layout allows for adequate movement in aisles and around tables and chairs.

Scheduling of the most productive wait staff for the highest volume sales time slots have been implemented.

A survey form is available for guests to evaluate quality of food and service.Containers are provided for guests in which to take home uneaten portions.Dishes, glasses, and silverware are checked for spots and stains as tables are being set for the next guests.Employees are friendly, sincere, and make eye contact when greeting customers.

Policies have been established for dealing with disrespectful or unruly customers.

cards.Policies have been established to address potential problems such as incorrect orders, or food not properly prepared.Servers are informed regarding contents in menu items (onions, salt, peanuts, etc).items.

Servers have been trained how to up-sell appetizers, premium wines, specials, and other high-profit items.Servers have received proper training regarding not serving intoxicated people.

3.19 Servers present checks in a timely fashion3.2o Servers routinely replenish condiments (ketchup, sugar, salt, etc).

3.21

3.223.23 Hosts seat guests quickly.3.24 Servers take drink orders promptly.3.25 Small birthday cakes or a cupcake is provided, if requested.3.26 Tables are cleaned thoroughly before the next guest arrives.3.27 Tables are properly “set” before each new guest is seated.3.28 Wine lists and menus are in immaculate condition.

3.29

Servers routinely return to guest tables to replenish food items (bread, butter, drinks, etc).Servers routinely return to guest tables to solicit opinions on the quality of food.

After-hours answering machine provides useful information such as hours of operation and directions.

ASSESSMENT IMPLEMENTAT

Y N NI P RP DD

JOB SPECIFICATIONS - FOOD & BEVERAGE MANAGERReports To: Director

Sales/Profitability/Cost ControlAchievement of budgeted food sales.Achievement of budgeted beverage sales.Achievement of budgeted labour costs.Achieve maximum profitability and over-all success by controlling costs and quality of service.Participation and input towards F & B Marketing activities.Control of Banquet china, cutlery, glassware, linen and equipment.Completion of function delivery sheets in an accurate and timely fashion.Help in preparation of forecast and actual budget function sheets.Completion of forecast and actual budget function sheets.Completion of Function Summary Sheets.

AdministrationCompletion of weekly payroll input.Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of serviceTo supervise and co-ordinate daily operation of meeting/banquet set-ups and service.Completion of Banquet Bar Requisitions.Maintaining Hotel Bar control policies and completion of necessary forms.Following of proper purchasing and requisitioning procedures.Maintain records for inventory, labour cost, food cost etc.Follow-up each function by completing a Function Critique and submit to the Food & Beverage Manager.Attendance and participation of weekly F & B meeting and Department Head meeting.To assist in menu planning and pricing.Development and maintenance of all department control procedures.Development and maintenance of department manual.Supervision of weekly payroll input.Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of serviceSupervision of Banquet Bar Requisitions.Responsible for Hotel Bar control policies and completion of necessary forms.Following of proper purchasing and requisitioning procedures.Maintain records for inventory, labour cost, food cost etc.Be available to Hotel Staff at all times by pager.Must have a complete knowledge of Fire Procedures.

Product QualityConsistent check of Banquet Food and Beverage quality.Consistent check of Banquet services.Consistent check of Banquet Plate presentation.Ensuring that services meet customer specifications.Quality of meeting room set-up.

Service

Summary: The Food & Beverage Manager is responsible for co-ordinating the delivery of all food andbeverage for functions held in the Hotel and all details pertaining to functions being held in banquet andmeeting rooms in keeping with the standards prescribed by management. The position is primarilyconcerned with front of house activities.

Liaise on an on-going basis with the Food & Beverage Manager to ensure all client needs and requirements will be met.Work with the Chef and Head Server to ensure all arrangements and details are dealt with.Establish a rapport with groups to ensure guest satisfaction and repeat business.Greet the customer upon arrival.Provide quick service for last minute changes.Check Food & Beverage or coffee Break schedule if applicable.Dealing with customer complaints.Attitude and appearance.Staff attitude and appearance.Proper handling of phone.Teamwork/Relations with co-workers and management.Staff are properly trained.Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met.

Sanitation & Housekeeping

Participation towards overall Hotel Maintenance and cleanliness.Achieving Five Sunburst status.Overall maintenance of the operation at a level in keeping with the standards prescribed.Number of Workmen's Compensation claims.Report any deficiencies in equipment and facilities.

Personnel ManagementEffective communication skills.Staff training and development.Personnel selection.Proper hiring procedures followed.Department meeting being held monthly.Personnel turnover.Personal development and growth.Discipline of Personnel when required

Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc.

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SAMPLE RECEIPE DOCUMENTATIONPasta al Forno

Ingredients2 lbs. rigatoni1/4 cup pancetta, very thinly sliced(if you can't find pancetta, use regular bacon)2−1/2 lbs. Italian sausage, casing removed (hot or sweet, your preference)1 onion, chopped1 carrot, chopped8 Ounce mixed mushrooms, sliced (variety your preference)3 tbsp. julienne basil3 tbsp. chopped parsley3 lbs. ricotta1/2 cup heavy cream1 cup chicken stock2 cups grated provolone cheese1−1/2 cups crumbled Gorgonzola cheese (or blue cheese)1 28−oz can Italian plum tomatoes, drained and chopped1−1/2 cups grated pecorino Romano cheese (or Parmesan)

Method

Cook pasta in a large pot of boiling, salted water until only halfwaycooked, according to package directions. Drain, and rinse under cold waterto stop cooking. Toss with a minimal amount of olive oil to preventsticking.

Cook pancetta (or bacon) in large skillet over medium heat until wellbrowned, and crisp, stirring occasionally, about 10 minutes. Drain on apaper towel. Add sausage to drippings in skillet and cook, breaking up largepieces, until well browned. Transfer to paper towel. Pour off all but 3tbsp. drippings from skillet. Add onion, carrot, mushrooms, basil andparsley. Cook until onion is tender, and mushrooms are golden brown. Seasonwith salt and pepper and set aside

Preheat oven to 400 degree F. Spray a large baking pan well with cookingspray.

Place ricotta in a large bowl. Gradually whisk in cream. Stir in stock. Addpasta, pancetta, sausage, onion mixture, provolone, Gorgonzola, tomatoes,and 1 cup Romano. Season with salt and pepper and stir well. Transfer toprepared dish. Sprinkle with remaining Romano. Cover and bake 35 minutes.Remove cover and bake an additional 20 minutes, or until very golden brown,and bubbly.