How to write a standard operating procedure for your restaurant

How will we define restaurant operations management procedures?

“Restaurant operations management procedures are various activities, procedures, controls and checks that are carried out in a restaurant to form a comprehensive coping mechanism or system to ensure that the restaurant business remains in business and sustainable “. 

These activities include however are not limited to:
  • Accounting and Auditing
  • Asset management
  • Legal and licensing
  • Banking and Finance
  • Insurance
  • Customer Service
  • Service standards performance management
  • Laundry Services
  • Electricity, Wood and Gas Procurement
  • Cleaning
  • Equipment Maintenance
  • Building Maintenance.
  • Furniture Maintenance
  • Air reticulation
  • Refrigeration
  • Menu Planning
  • Food Preparation and Production Methods
  • Testing
  • Quality control
  • Purchasing
  • Waste management and recycling
  • Training
  • Marketing
  • Data management
  • Human Resources
  • Employee performance management
  • Health and Safety

Once you have established what the activities are that will maintain a sustainable structure for your business per category, you can start to determine what the performance criteria are for each category. By mapping these standards into consecutive steps you are setting your operating procedures. Now you have a normal and standardized set of rules of how to run your specific business. The categories can be divided into Yearly, Monthly, Weekly, Daily, and hourly checks and control systems. 

Systematically you can populate the system so that you assign the responsible people and what the required schedules are that need to be met. Budgets and due dates are established and penned into the procedure. 

Enjoy the process as you really get to know your own organization in-depth working through this.

Marius Joubert
Author: Marius Joubert

Founder of the first true community for the restaurant and hospitality industry.

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