Breakfast Buffet Restaurant Sequence Of Service
As discussed previously in our other articles, there are many types of services and many types of restaurants. Still, when it comes to 5-star hotels, one of their main establishments is their main restaurant or “All Day Dining”. This would be the restaurant where all the hotel guests would be consuming their meals, especially their breakfast. The above SOP, in regards to the breakfast buffet restaurant sequence of service, is widely used in most of the 5-star chained hotels worldwide such as Hilton, Marriot, Kempinski, and so on.
Most of the large hotels, (those with more than 100 rooms) serve their breakfast as a buffet style to cater to all their guest’s needs. Still, a la carte would be another option for those who don’t prefer the buffet. Anyhow the above breakfast buffet restaurant sequence of service is made for buffet-style restaurants where the guests are going to use the buffet for their breakfast.
| SOP Name: | Breakfast Buffet Restaurant Sequence Of Service |
| Department: | Food And Beverages |
| Objective: | Sequence Of Service |
| Purpose: | To Train The Staff And Maintain The Company’s Standard Sequence Of Service |
| Restaurant Type: | All Day Dining Restaurant, Breakfast Buffet Service |
| Action/Situation | How To Do It |
|---|---|
| Welcoming Guest | • The hostess should be standing at the entrance wearing a clean uniform, well-groomed, and have a smiley face. • Make eye contact immediately, even if on the phone or interacting with another guest. • Greet and acknowledge guests within 30 seconds. • Welcome the guest warmly with a smile according to the time of day: Good morning, welcome to our Restaurant • Ask the guest for their room number and once you find the package detail and guest name address them by their name to ask them a random question such as: How was your sleep last night Mr. John, or How is your stay with us so far Ms. Jehnny? • If breakfast is not included in their room rate, gently inform them about the price of the buffet and all the inclusions • If breakfast is not included in the room rate, offer as well breakfast as a lla carte |
| Escorting & Seating the Guest | • Using the guest’s name invite the guest to walk with you to a table • The hostess has to escort the guest to his table • Make sure to leave social distance between the hostess and the guests • During the escorting process, give the guest a brief explanation of the buffet stations and the main areas and inform the guest that coffee and fresh juices order will be taken to his table • Offer the guest a choice of seating if applicable • Seat guests at a table that is completely clear and sanitized • Check with the guest if the table is convenient or not • If the table is not convenient for the guest, offer him / her another table • Move the napkin on the left side of the placemat to make it understood that this table is occupied • Wish the guest a pleasant breakfast Mr. Mark My colleagues will take your coffee order, enjoy your time |
| Team Communication | • Inform the section holder and manager about guest status (diamond & gold members, 4Dx guests, VIP) • Inform the section holder and the manager if the guest has any discount or voucher • Inform the section holder and the manager if the guest has any Allergic |
| Table Setup | • Make sure the table is cleaned and cutleries polished • Salt & pepper cleaned and refilled • Napkin and placemat are cleaned • Coffee mugs and teaspoons are cleaned and the handle is placed at the 4 a-clock position on the right side of the placemat. • Chairs are cleaned • Remove the extra setup according to the covers of the table |
| Taking And Serving Coffee And Fresh Juice Order | • Waiter/Captain to be wearing the uniform, name tag, and well-groomed • Within 2/3 minutes of the guest being seated, approach politely and positively take their order: “Good morning Mr. John. Would you like to have some Coffee, fresh juices, or anything else I can be able to provide for you?” • Start to take the guest’s orders with the lady’s first • Maintain eye contact while the guest is ordering. • Any special requests for guests must be taken note of and written down on your captain’s order • Drinks must be served within 3 to 5 Minutes • Carry the drinks by always carrying a tray on the left side so with your right hand you will be serving • Serve the drinks by the right side of the guest • Serve to the lady’s first • Introduce each drink while you are serving |
| Clearance and Replenishment | • Offer another/more coffee once the guest is about to finish it • Refill the water glass • Remove the finished/dirty plates together with used cutleries as soon as the guest finishes it • Replace the table set up with new cutleries by carrying it in a tray • Clear, clean, and replenish always from the right side of the guest |
| Guest Engagement | • Take guest feedback and check on them • Not too often and not between a “busy table time” “ Mr. John, I hope everything Is going alright so far. Please let me know if there is anything else I can do for you. |
| Presenting the bill | • Present the bill to the guest when he asks for it, before leaving the restaurant • Check must be presented within 3 minutes of request • Review the bill before presenting it to the guest • Process the check and verify items are clear and accurate • Present the check in a clean and sanitized folder with a pen on it |
| Process payment | • Collect the payment from the guest • If card make sure to process the payment procedure in front of the guest • If the room charge make sure the guest room is not in a cash basis • Close the bill accordingly in the system (cash, cc, or RC) |
| Bid Farewell | • Thank the guests and wish them a pleasant day • Invite the guest to return using the guest’s name |
| Post Guest Leaving Table Clearance | • Clear the table as soon as possible after the guest’s departure • Remove all the dirty dishes by hand wearing gloves • Use a tray for glasses, cups, bowls • Do not overload the tray – make a second trip if necessary • Wipe the table and chairs with sanitizer very well • Replace the placemat to a new one • Change your gloves after clearing the table • Check floor and chairs for trash and crumbs • Setup the table and make it ready for the next guest |
This is the complete SOP for a breakfast buffet restaurant sequence of service in 5-star hotels. Keep in mind that different types of restaurants have different types of service styles and obviously their SOP will have slight changes. The main difference would be when it comes to different meals and taking their order. If it’s for breakfast buffet restaurants we would have the follow the above SOP, but if it would be lunch or dinner in a casual a la carte dining restaurant we would have to follow the below sequence of service:
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Thanks alot,I’ve learnt more than I anticipated to get.Looking forward to more service tips.
Great SOP and well explained. I will use the same to train my staff at my restaurant. Thank you for sharing with us
I love this SOP. So well explained and with great examples. Keep up the great posts in this blog
Amazing SOP guide. Love this blog and all the tips for all hoteliers