Page 38 - STARTER KIT CAPTAIN WAITER 2017v

STARTER KIT | Captain Waiter

OPERATING PROCEDURES & STANDARDS

Department : Food and Beverage
Section : Outlet Service
Responsible Staff: Captain Waiter/Dining Team Leader
Accountable Head: F&B Service Supervisor

Task 1: Check change fund.
STEP(s) STANDARD(s)

1. Count the change fund before and after each shift. No incidence of lack of loose bills and coins for change.

2. Accomplish a cash count sheet to support turn-over
of change fund to the next shift.

3. Request for additional fund during weekends and
holidays.

Task 2: Check stock of receipts/OR/etc.
STEP(s) STANDARD(s)

1. Make a regular inventory of printed forms and No incidence of zero inventory of printed forms and receipts.
receipts, at least twice a week.
Must have adequate stocks
2. Maintain a par stock for one-week usage.

Task 3: Check guest list for With Signing Privileges (WSP) / Cash Basis Only (CBO).
STEP(s) STANDARD(s)

1. Double check status of guest from hotelogix or No incidence of erroneous charging.
guest list provided by FO if CBO (cash basis only)
or WSP (with signing privilege) No room for errors

Task 4: Check menu folders.
STEP(s) STANDARD(s)

1. Check sufficient number of menu folders/card. No incidence of lack of menu folders.

Menu folders must be presentable.

Free of oil and dirt

33