Food and Beverage Kitchen

Operating Policies and Procedures

Safir International Hotel Management

April 2016

The content of this manual is confidential and the authorized user must take all reasonable
steps to preserve this confidentiality and to ensure the physical security of the document.
Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: 000 Next Revision: February 2017

Prepared by:

Area: F&B Kitchen Approved by: SIHM

SUBJECT: TABLE OF CONTENTS

SECTION AREA SUBJECT POLICY REF

Section 1 F&B Kitchen Bread FBK-001 FB/B

Section 2 F&B Kitchen Merchandising FBK-002 FB/M
Section 3 F&B Kitchen Cost Management FBK-003 FB/CM
Section 4 F&B Kitchen Food Storage FBK-004 FB/FS
Section 5 F&B Kitchen Decoy System FBK-005 FB/DS

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Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-001 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: BREAD

POLICY STATEMENT

It is the policy of Safir International Hotels that all Bread products must be freshly baked,
daily and for each meal period.

PURPOSE

Each Restaurant should be recognized for its unique signature Bread.

PROCEDURES

Bread should be served warm to the table with fresh Salted Butter or Olive Oil. Unsalted
Butter should be available.
Bread must be served complimentary. There should be no charge for extra Bread.

• For a la carte Breakfast service, a selection of hard and soft Bread Rolls, together
with Danish pastries and Croissants should be placed on the table.
• Toast should only be prepared and served upon request
• The “Bakery Basket” should be properly identified on the menu card
• The breakfast Buffet must feature a wide selection of hard and soft Bread Rolls,
various types of Breads including Full Corn, Rye, Baguettes, Fruit Bread, Brioche,
and pastry items including Croissants, Danishes, Gugelhupf, etc.

All other meal periods

• One signature Bread must be produced for each restaurant.

• The signature Bread should be uniquely presented in a custom designed serving dish
that compliments the tabletop design (basket, wooden plate, porcelain, hammered
metal, silver dish etc.)
• The Bread should always be served warm, with either freshly cut, unsalted Butter,
Olive Oil or a signature dip.
• Bread should always be served after the drink order is taken and throughout the
meal.
• Only clear Bread, Butter or Oil after the main course has been completed, not prior.
• Always serve the Bread as a complimentary item, included in the menu price.

Safir International Hotel Management Page 3 of 20

Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-001 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: BREAD

It is the responsibility of the Restaurant Chef and Executive Chef to specify the type of
breads used in the restaurant or Restaurant. The Pastry Chef is responsible for establishing
the appropriate baking schedule to ensure freshly baked breads and pastries and delivered
on time and supplies the forecasted business levels. The Executive Chef will:

• Ensure the Breads are relevant to the concept of the restaurant

• Ensure there are sensible rotations of morning bakeries based on average stay.
• Directorline the variety of available breads
• Work with the Pastry Chef to ensure suitable baking and delivery schedules are
implemented to guarantee freshness of products
• Review bake up procedures
• Conduct frequent quality checks
• Review presentations and ensure quality image
• Solicit customer feedback and act upon it once received

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Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-002 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: MERCHANDISING

POLICY STATEMENT

It is the policy of Safir International Hotels that all Food & Beverage Merchandising tools and
vehicles follow Food & Beverage Graphic Standards and Food & Beverage Merchandising
Standards.

PURPOSE

The purpose of this policy is to ensure that all Merchandising and Promotions follow
standards and positioning set by the hotel and the respective Food & Beverage Restaurant
Concept.

PROCEDURES

• Drink List - upon request

• Lift posters
• Guest mailing
• Room Collateral
• Cross selling
• Welcome drink coupons
• Poster display
• Promotional material in Business Centre
• Service Managing in Guest's Room
• Local Tourist Information Guide Book

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Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-003 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: COST MANAGEMENT

POLICY STATEMENT

Every DIRECTOR Food and Beverage/Food & Beverage Manager, Executive Chef,
Restaurant Manager, and Head of Department must be a cost-conscious operator.

PURPOSE

Worldwide inflationary periods, economic downturns, increasing labor costs and escalating
expenses force management to control expenses daily, to keep ahead in an ever-growing
competitive market

PROCEDURES

Cost Management

• The most successful DIRECTOR Food and Beverage, Executive Chefs and Restaurant
Managers are also successful Financial Administrators. Creativity, “touches” and
continuous innovation can all cost money. However, expenses have to be spent within a
planned approach (i.e. yearly budget) and in relation to sales.
• The Food and Beverage Director must control expenses on a daily basis, know what
their expenses are, and know how to manage them. The successful Food and Beverage
Manager has effective systems set up to control and monitor costs.
• Effective cost management has major implications on departmental income. Hand in
hand with maximizing revenues, it will lead to maximum profit.

Controlling Expenses

To enable employees in the Food and Beverage Department to control expenses, it is

important to go through the following steps:

• Identify each of the expenses incurred by the department

• Establish which of these expenses can be controlled
• Delegate responsibility for control of these expenses to the appropriate head of
department
• Set budgets and targets on a monthly basis for each expense

Safir International Hotel Management Page 6 of 20

Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-003 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: COST MANAGEMENT

Controllable vs. Non-Controllable Expenses

The extent to which an expense can be controlled varies with two factors:

• The time frame within which the expense is being reviewed

• The context within which the expense is being reviewed
• Some expenses may be controlled only annually (for example, an annual night cleaning
contract), while others may be controlled daily (e.g., extra wages, cleaning supplies).
• The following example will illustrate how “context” can determine whether an expense is
controllable or not.
• Each Manager of Food and Beverage should break his costs down into the following
categories:
 Budgeted Provisions
 Fixed Expenses
 Expenses Controllable only in the long term
 Allocated Expenses
 Controllable Expenses

Budgeted Provisions

These are expenses that are committed as part of the annual business plan and an amount
is accrued each month. Any savings made by the Food and Beverage Director in this area
would only be reflected at year-end.

Safir International Hotel Management Page 7 of 20

Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-004 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: FOOD STORAGE

POLICY STATEMENT

It is the policy of Safir International Hotels that each Food & Beverage Kitchen maintains a
Kitchen Storage Check List.

PURPOSE

The purpose of this policy is to ensure that all food items in each kitchen is properly stored
without having product shortage and overages and as such minimize wastages and losses

PROCEDURES

Food Storage

The following factors will influence the growth of bacteria and cross contamination during
storage and should be carefully monitored at all times.

1. Time
2. Temperature
3. Hygiene Practice
4. Stock Rotation
5. Material Handling
6. Humidity

1. Time

Although low temperature slows down the growth of bacteria it does not kill the bacteria.
Water evaporates during refrigeration or freezing, which does affect the overall quality of
the product.

The use by date must be strictly adhered to and food items that have past the expiry date
must be discarded at once. It is essential that the management has budgeted for eventual
loses to avoid usage of spoiled food items to save costs.

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Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-004 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: FOOD STORAGE

2. Temperature

Keeping the correct temperature in the storage area will affect the bacterial growth.
Temperatures must be checked twice a day by the engineering staff and log sheets must
be kept for all freezers and refrigerators.

Recommended temperatures

• Dry Canned Goods 18°C+

• Fruits and Vegetables 6°C+
• Cheese and Dairy Products 4°C+
• Chilled Food 4°C+
• Frozen Food 18°C-

Policy and procedure for temperature control

• All Restaurant Chefs or Restaurant Supervisors must carry a digital thermometer with
them to take random temperatures.
• All mobile refrigerators must have a temperature control
• Temperatures of refrigerators and freezers must be monitored and recorded twice a
day to ensure that proper storage conditions are maintained.
• Any variance in recommended temperature must be reported to the engineering
department immediately.

3. Hygiene Practices

Proper personal hygiene must be observed in all areas of the storage. The refrigerators
must be well maintained and must be cleaned with the proper detergent twice a day.

Cleaning Schedule for the store

Good standard of cleanliness for all areas of the stores should be maintained at all times
to ensure cross contamination.

Safir International Hotel Management Page 9 of 20

Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-004 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: FOOD STORAGE

1. Clean the floor daily before closing the stores with application of detergent or
disinfectant
2. Clean shelves and trolleys after each use and once a day thoroughly with application
of detergent and disinfectant.
3. All doors and walls of the store must be cleaned once a week with application of
detergent and disinfectant

4. Stock Rotation

The most effective stock rotation system is the FIFO First in First out principle. Incoming
items are dated and are placed physically behind the older stock, so that rotation occurs
naturally.

Regular stock inspection should examine the smell, color and general appearance of raw
materials

5. Material Handling

All the products coming to the food store should be checked for quality and validity of
expiry date before they are shifted to their assigned location. Guidelines for food transport
must be strictly followed and observed.

6. Humidity

All dry storerooms must be equipped with a humidity control devise that is checked once
a day and a logbook is kept.

Minimum Standard of Storage

Dairy Products Temperature: 4°C+
Storage conditions:

Check expire date before moving into the chiller. Apply minimum shelf life guidelines and
FIFO Procedure. All items must be kept away from the floor on shelves that have holes
for increased ventilation.

Dry Goods Temperature: 20°C+ maximum

4°C+ minimum

Safir International Hotel Management Page 10 of 20

Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-004 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: FOOD STORAGE

Storage conditions:
Check expiry date before moving into the store. Low Humidity, with little or no natural light
and good ventilation. Apply minimum shelf life guidelines and FIFO Procedure. All items
must be kept away from the floor on shelves that have holes for increased ventilation.

All items are issued in the original packaging. Ensure storeroom is cleaned regularly

Chilled Food Temperature: 4°C+

Storage conditions:
Check expiry date before moving into the store. Apply minimum shelf life guidelines and
FIFO Procedure. All items must be kept away from the floor on shelves that have holes
for increased ventilation. Keep all meat groups separated from each other.

Do not keep cooked and raw meat together, if storage conditions do not allow to separate,
store the cooked food always above the raw food to avoid contamination.

Frozen Food Temperature: 18°C-

Storage conditions:
Check the expire date before moving into the store. Apply minimum shelf life guidelines
and FIFO Procedure. All items must be kept away from the floor on shelves that have
holes for increased ventilation. Check packaging of the products. Avoid accumulation of
ice on the freezer units.

Fruit and Vegetables Temperature: 4°C+ minimum

Storage conditions:
Check expire date before moving into the store.

Low Humidity, with little or no natural light. Apply minimum shelf life guidelines and FIFO
Procedure.

All items must be kept away from the floor on shelves that have holes for increased
ventilation. All items must be stored and issued in plastic containers except fragile items
(Berries, special fruit etc.)

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Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-005 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: DECOY SYSTEM

POLICY STATEMENT

It is the policy of Safir International Hotels that all Restaurants and Banquets set up and
implement a consistent Decoy System.

PURPOSE

The purpose of this policy is to ensure the proper sorting of glassware, chinaware and
silverware at the dish machine area to reduce breakages and increase productivity.

PROCEDURES

Before Service

• Stewards place empty glass racks and cup racks on stainless steel shelf above sorting
table.
• Stewards prepare pre-soaking container for stainless steel.
• Stewards prepare Decoy System by placing plates of each category and size on sorting
table.
• Stewards prepare wet and dry garbage bins at sorting table.

During Service

• Waiter / waitress places glass, cups and bowls in racks according to category and size
on stainless steel shelf above sorting table.
• Waiter / waitress places silver flatware into pre-soaking container.
• Waiter / waitress pre-sorts soiled dishes and places dishes of same category and size as
per decoy system.
• Waiter / waitress dispose of wet and dry garbage into wet and dry garbage bins
respectively.

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Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-006 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: BUFFETT SET-UP

POLICY STATEMENT

It is the Policy of Safir International Hotels to set up Buffet Specifications And establish
minimum standards in accordance with the following statement

PURPOSE

To achieve consistency in standards at Safir International Hotels to offer a variety of high

quality and unique buffet set-ups.

PROCEDURES
• The Food and Beverage Management TDirector must identify the minimum standard
that is to be set throughout the hotel for buffet set-ups.
• The buffet set-up standards should be photographed and communicated effectively
to all employees.
• All new employees must be given a thorough training session and whenever a new
buffet concept is introduced; all employees must attend a training session.
• Buffet standards must be periodically reviewed by the Manager of Food and
Beverage and Executive Chef, with immediate follow up if certain standards need
improvement.
• Simplicity and elegance, using elements other than skirted tables is recommended.
• Butter and ice sculptures are to be avoided, unless requested by a client for a private
function.
• Dried flower arrangements should not be used as buffet decorations.
• Various elevations should be considered by means of using high and low stands.
• Use only fabric textures and colour schemes that compliment the interior design of
the function room or Restaurant.
• Professionally set pin spot lighting should be used for all buffets.
• Whole fruit and vegetables make excellent props or decoration in attractive
containers.
• The use of alternative buffet tables, other than skirted tables is recommended.
• Avoid long buffets, set up creative "stations" with small chafing dishes and hotplates.
Less quantity and more quality.

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Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-007 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: COMFORT FOOD

POLICY STATEMENT

It is the policy of Safir International Hotels that a selection of international and local favorite
Comfort Foods, made to original and authentic recipes, are available in selected Restaurants
and Room Service.

PURPOSE

To provide local restaurant diners and international travelers with familiar dishes they feel
comfortable in ordering.

PROCEDURES

• Identify the profile of customers that frequently stay in the hotel or patronize the
various Food and Beverage Restaurants.
• Develop an appropriate selection of menu items that would best satisfy the profile of
local and international guests.
• Obtain the correct and authentic recipes of how the respective dishes are made and
served.
• Conduct the necessary training with all employees to ensure the final product is of
the highest standard.
• Frequently ask guests for their feedback to continuously improve.
• Ensure limited selections of Comfort Foods are available 24 hours in Room Service.

Safir International Hotel Management Page 14 of 20

Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-008 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: DUTY ROSTER

POLICY STATEMENT

It is the policy of Safir International Hotels that Weekly Schedules are prepared for each
Food & Beverage Outlet which reflects anticipated business trends.

PURPOSE

The purpose of this policy is to help in ensuring optimum coverage for each outlet, in order to
have better planning and control of the staff during busy periods, and to provide efficient
service to our guests at all times.

PROCEDURES

 Food and Beverage Manager and Executive Chef

Safir International Hotels’s Manager of Food and Beverage or Executive Chef uses
flexible scheduling. He schedules himself according to peak hours of business.

It is absolutely necessary that a DIRECTOR Food and Beverage and Executive Chef
frequently and personally open and close Food and Beverage operations.

Obviously, an understanding of the reason for and the consequences of such flexible
scheduling is important on the part of the General Manager and the rest of the
Executive Committee.

 Assistant Food and Beverage Manager and Executive Sous Chef

It is essential that the Assistant Food and Beverage Manager and Executive Sous
Chef be scheduled accordingly to cover meal periods / shifts in the Food and
Beverage operation.

During Restaurant operating hours and peak periods, both the Assistant Food and
Beverage Manager and the Executive Sous Chef must be “hands on” in the operation
to support their Managers.

Under no circumstances should the Assistant Food and Beverage Manager or

Executive Sous Chef be desk bound during busy operating times.

Safir International Hotel Management Page 15 of 20

Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-008 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: DUTY ROSTER

 Heads of Department and Assistants – Front and Back of the House

The same principle applies for all Food and Beverage Restaurant Managers and
Head Waiters. They must plan 100% coverage of their departments during all hours
of operation. Preferably, the Restaurant Manager must be present during peak
periods. Other periods are covered by Head Waiters.
Again, the desirable result is full coverage of all areas, particularly guest-related
operations, with maximum utilization of available employees.

Duty Rosters

Duty rosters must be prepared to ensure proper coverage for each outlet according to
forecasted levels of business. Monthly schedule is to be issued no later than the 25th of
each month. Weekly schedule is to be posted on the outlet notice board no later than five
days before the start of the schedule.

The Outlet Chef/Manager will make a monthly schedule for all employees, based on
occupancy reports, trends, banquet business and any other factors, which affect their
particular outlet. From this monthly schedule the Outlet Chef/Manager will prepare a more
accurate weekly schedule reflecting business trends and special requests from staff.

• Every week, by Tuesday morning the latest, each Outlet chef/Manager must submit a
copy of his/her outlet’s weekly schedule to the food and beverage office for approval.
• All last minute changes of work schedules must be discussed with the employee
before the actual change is implemented.
• Outlet Chefs/Managers must schedule themselves and senior staff off on the slowest
days of the week.
• Once approved, a copy of the schedule will be kept at the Food and Beverage/Chef
Office and another copy will be posted on the Outlet’s bulletin board. The Original
will be kept in the outlet manager’s file.

Safir International Hotel Management Page 16 of 20

Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-008 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: DUTY ROSTER

Duty Roster Procedure

In order to ensure the smooth operation of a food and beverage outlet, a manager is
responsible for scheduling employees on a Monthly basis. This schedule has to be prepared
one week before implementation to ensure employees has enough time to make their plans.
While making the schedule a manager should take the following things into account

• Forecast for the outlet

• Hotel occupancy
• Employees on Vacation
• Employee requests
• Reservations in hand
• Special occasions and functions
• Government holidays
• Diversity Holidays

Safir International Hotel Management Page 17 of 20

Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-009 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: KEY CONTROL

POLICY

It is the policy of Safir International Hotels that all Food & Beverage employees follow the
Hotel Key Control Procedures as outlined in In-House Policy. In addition the following
operational procedures should be enforced at all times.

PURPOSE

The purpose of this policy is to maintain the integrity of the established Key Control
Procedure (see policy Key Control System) and at the same time achieve the flexibility
needed for the Food & Beverage Operation.

PROCEDURES

The Key Control Procedures as outlined in the In-House Policy is applicable at all times.

• Managers of all departments should ensure that the procedures are adhered to and that
employees control the custody of assigned keys in a responsible and conscientious
manner.

• Should an employee lose or misplace assigned keys, the Security Department shall be
notified immediately via the Supervisor.

• All storeroom / Food & Beverage outlet keys must be drawn against the individual’s key
card from the Security Officer on duty each morning. The keys must be returned
against the individual’s key card to the Security Officer on duty at the end of the
individual’s shift.

• The Manager / Supervisor on Duty will establish who will close the storerooms / outlets
and this individual will obtain the keys from Security against his key card. The keys
must be returned against the individual’s key card to the Security Officer on duty at the
end of the individual’s shift.

• Only one set of keys per storeroom / outlet is allowed to be in circulation and all spare
keys are stored in the safe kept by the Director of Finance for safekeeping.

• Duplication of keys is strictly prohibited.

• Should the lock require replacement due to wear and tear, a new set of spare keys must
be handed over to the Financial Controller who will destroy the old set.

Safir International Hotel Management Page 18 of 20

Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-009 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: KEY CONTROL

• Entries must be made daily at the opening and closing of each shift in the Outlet Log
Book, where employee has to sign in / out with Security.

• After operational hours, only authorized personnel are permitted to request for
storeroom / outlet keys and they must be accompanied by the Duty Manager and
Security Officer with the exception of Duty Storekeepers / Restaurant Manager.

• Before any merchandise is taken out of the storeroom, an Emergency Issue Form must
be completed and signed by the authorized personnel making the request. The
Emergency Requisition Form must be recorded in the Log Book and the form issued to
Security who in turn will issue the form the next morning to the Financial Controller.

• Storekeepers / outlet managers must ensure that the storerooms / outlets door locks are
in good condition. Should the locks be found to be faulty storekeepers / outlets
managers must enlist the assistance of Engineering Department to change the locks.

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Food and Beverage Kitchen
Operating Policies and Procedures

File under: F&B Kitchen Manual Effective date: April 2016

Policy no: FBK-010 Next Revision: February 2017

Prepared by:

Area: Food & Beverage Approved by: SIHM

SUBJECT: KITCHEN REPAIR & MAINTENANCE

POLICY

The Repair, Maintenance, and Cleaning Check list is to ensure that each restaurant is well
maintained, clean and that at all times repair work can be followed up accordingly.

PURPOSE

• Each Manager/Asst. Manager will use the attached checklist for follow-up.

• Checking will be conducted every week

• Every Manager/Asst. Manager must up-date his cleaning checklist to match the
outlet.

PROCEDURE

• The Manager Stewarding or his Assistant conducts the walk through.

• The attached form is used and based on the walk through repair & maintenance
forms are prepared

• A set of the Repair and Maintenance Checklist and the Job Order is then submitted
with the logbook every Monday morning to the Chef’s Office for approval.

• Engineering will follow up all job orders submitted.

• The Manager/Asst. Manager will keep this checklist in his file once it returns from the
F&B Office.

• The checklist must be kept as per the attached format and is updated to reflect the
type of operation

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