Restaurant Food and Beverage Workers Manual Template

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Compile a comprehensive manual for your restaurant employees that contains information about the culture, policies, procedures, and other information relating to the food and beverage industry. To help your restaurant business produce one, download this premium Restaurant Food & Beverage Workers Manual. This file is ready-made and easy to use with minimal editing required. Apart from its simple yet effective design and layout, it also contains well-researched and industry-compliant content that you can either use as is or modify to fit your business. Do not waste any more time and get this amazing template today!

WORKER’S MANUAL FOR RESTAURANT FOOD AND BEVERAGE SERVICE

TABLE OF CONTENTS

ABOUT THE RESTAURANT
[PAGE NUMBER]
STAFFING AND MANAGEMENT
[PAGE NUMBER]
THE RESTAURANT MANAGER
[PAGE NUMBER]
THE WAITER
[PAGE NUMBER]
WHAT MAKES A GOOD WAITER
[PAGE NUMBER]
OUR MENU
[PAGE NUMBER]
FOOD MENU
[PAGE NUMBER]
BEVERAGE MENU
[PAGE NUMBER]
CONTROLLING FOOD AND BEVERAGE COSTS
[PAGE NUMBER]
SUGGESTIVE SELLING AND UP-SELLING
[PAGE NUMBER]
IN CASE OF EMERGENCY AT [SPECIFY NAME OF RESTAURANT]
[PAGE NUMBER]
YOUR RESPONSIBILITIES AS A SERVER
[PAGE NUMBER]
FIRST AID
[PAGE NUMBER]
MAINTENANCE
[PAGE NUMBER]
HAZARDS, SAFETY MEASURES AND HANDLING
[PAGE NUMBER]
PREVENTING FIRE IN KITCHEN
[PAGE NUMBER]
PEST CONTROL
[PAGE NUMBER]
WASTE MANAGEMENT
[PAGE NUMBER]

ABOUT THE RESTAURANT

[SPECIFY YOUR RESTAURANT NAME] is a [SPECIFY TYPE OF RESTAURANT] catering to [SPECIFY TYPE OF CUSTOMERS]. We serve all days of the week, from [SPECIFY TIME OPEN] to [SPECIFY TIME CLOSE]. We are famous for our [SPECIFY SPECIALTY DISHES OF THE RESTAURANT]. Aside from those types of dishes we also have [SPECIFY ADDITIONAL HIGHLIGHT DISHES AND BEVERAGES].

Being a [SPECIFY TYPE OF RESTAURANT] restaurant, [SPECIFY YOUR RESTAURANT NAME] aims to offer excellent food quality and service. This is the purpose of this Food and Beverage Workers Manual - to teach you, one of the many important staff in our growing team - what food service at [SPECIFY YOUR RESTAURANT NAME] is all about.

This Manual will serve as your all-around guide to serving food and beverages the [SPECIFY YOUR RESTAURANT NAME] way. But this doesn’t mean you can’t add a little flavour to how you handle your job and your relations with the in-and-out customers. You’ve got the freedom to do what you think is best for the customer, because the customer’s happiness always comes first.

STAFFING AND MANAGEMENT

The diagram below shows the flow of duty and management at the Food and Beverage Service Department of [SPECIFY NAME OF RESTAURANT]:

[SPECIFY DIAGRAM OF STAFF AND MANAGEMENT FOR RESTAURANT]

THE RESTAURANT MANAGER

[SPECIFY BRIEF JOB DESCRIPTION OF RESTAURANT MANAGER]

THE WAITER

[SPECIFY BRIEF JOB DESCRIPTION OF WAITER]

WHAT MAKES A GOOD WAITER AT [SPECIFY YOUR RESTAURANT NAME]

The quality of service staff in any establishment reflects the quality of the establishment itself. These are the attributes of a waiter:

[SPECIFY ATTRIBUTES]

OUR MENU

The [SPECIFY YOUR RESTAURANT NAME] features a wide range of tasty and savoury food, and beverages of all types from water to alcoholic. Chef [SPECIFY NAME OF CHEF], since the beginning, has been concocting variations of customers’ all-time favourite dishes at [SPECIFY YOUR RESTAURANT NAME]. These dishes are available as per the determination of top Restaurant Management.

A. FOOD

The following table is the latest complete list of the dishes currently served at [SPECIFY YOUR RESTAURANT NAME]:

CATEGORY
NAME OF DISH
SERVING SIZE
HOW TO SERVE
PORK DISHES
[SPECIFY PORK DISH]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE PORK DISHES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
POULTRY DISHES
[SPECIFY POULTRY DISH]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE POULTRY DISHES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
FISH DISHES
[SPECIFY FISH DISH]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE FISH DISHES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
BEEF DISHES
[SPECIFY BEEF DISHES]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE BEEF DISHES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
RARE MEAT DISHES (VALE, ETC.)
[SPECIFY RARE MEAT DISH]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE RARE MEAT DISHES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
SEAFOOD DISHES
[SPECIFY SEAFOOD DISH]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE SEAFOOD DISHES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
VEGAN DISHES
[SPECIFY VEGAN DISH]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE VEGAN DISHES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
VEGETARIAN DISHES
[SPECIFY VEGETARIAN DISH]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE VEGETARIAN DISHES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
SIDE DISHES
[SPECIFY SIDE DISH]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE SIDE DISHES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
SOUPS
[SPECIFY SOUP DISH]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE SOUP DISHES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
PASTA
[SPECIFY PASTA DISH]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE PASTA DISHES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
DESSERTS AND OTHER SWEETS
[SPECIFY DESSERT DISH]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE DESSERT DISHES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
[ADD MORE CATEGORIES AS NEEDED]
[ADD MORE ITEMS AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

B. BEVERAGES

The following table is the latest complete list of the beverages currently served at [SPECIFY YOUR RESTAURANT NAME]:

CATEGORY
ITEM
SERVING SIZE
HOW TO SERVE
WATER
PLAIN WATER
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

FLAVORED WATER
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

SPARKLING WATER
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE TYPES OF WATER AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
SODA
[SPECIFY TYPE OR BRAND OF SODA]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE TYPES OR BRAND OF SODA AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
JUICES
[SPECIFY TYPE OR BRAND OF JUICE]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE TYPES OR BRANDS OF JUICE AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
SHAKES
[SPECIFY TYPE OF SHAKE]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE TYPES OF SHAKE AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
SLUSH
[SPECIFY TYPE OF SLUSH]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE TYPES OF SLUSH AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
HOT BEVERAGES
COFFEE
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

TEA
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

MILK
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

CHOCOLATE
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE HOT BEVERAGES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
TEA
[SPECIFY TYPE OF TEA]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE TYPES OF TEA AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
COCKTAILS
[SPECIFY TYPE OF COCKTAIL DRINK]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE TYPES OF COCKTAIL DRINK AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
ALCOHOLIC BEVERAGES
[SPECIFY TYPE OR BRAND OF ALCOHOLIC BEVERAGE]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE ALCOHOLIC BEVERAGES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
SPECIALTY MIXES
[SPECIFY SPECIALTY MIX BEVERAGE]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

[ADD MORE SPECIALTY MIX BEVERAGES AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]
[ADD MORE CATEGORIES AS NEEDED]
[ADD MORE ITEMS AS NEEDED]
[SPECIFY SERVING SIZE]
[LIST STEPS HOW TO SERVE THE DISH]

CONTROLLING FOOD AND BEVERAGE COSTS

As a Server at [SPECIFY YOUR RESTAURANT NAME], it is crucial that you recognize the importance of controlling costs and stock of each item in the restaurant inventory. Not a single grain of food nor drop of water should go to waste. The following are some preventive measures in order to maintain cost control for food and beverage products at [SPECIFY YOUR RESTAURANT NAME]:

[SPECIFY COST CONTROL MEASURES];
[ADD MORE COST CONTROL MEASURES AS NEEDED]

SUGGESTIVE SELLING AND UP-SELLING

Aside from maintaining good costing conditions for the benefit of the restaurant inventory, as a Server you must also likewise take into consideration appropriate selling of the menu items so that ingredient stocks will not dwindle in an unanticipated manner and so that other dishes and beverages will have a chance to be tasted by [SPECIFY YOUR RESTAURANT NAME]’s customers. Here are some important reminders when you are about to make suggestions on a customer’s orders:

[SPECIFY IMPORTANT REMINDER FOR SUGGESTIVE SELLING];
[ADD MORE AS NEEDED]

IN CASE OF EMERGENCY AT [SPECIFY YOUR RESTAURANT NAME]

A. YOUR RESPONSIBILITIES AS A SERVER

As a staff member who handles food or works with a surface that comes into contact with food, it is very important you apply best practices and hygiene standards. Handling food safely is a key role in the everyday work commitments of a food handler. Please keep in mind these important points in handling and serving our food and beverage products to our customers:

[SPECIFY IMPORTANT REMINDER RELATED TO HANDLING AND SERVING];
[ADD MORE AS NEEDED]

Moreover, it is also the duty of a Server to always be on the lookout for dangerous and/or hazardous substances or articles that may accidentally come upon the food or beverage that you’re handling and eventually serving to the customer. Never place dishes or beverages about to be served near chemical containers that may be in the corners of the restaurant kitchen.

B. FIRST AID

Although we always do our best to make sure that the food and beverages we serve at [SPECIFY YOUR RESTAURANT NAME] are safe and free from any substance that can harm the human body, we must still observe strict first aid standards. This is important because we need to be ready just in case it happens.

1. [SPECIFY ACCIDENT]

[SPECIFY STEP ON HOW TO HANDLE THE ACCIDENT]
[ADD MORE AS NEEDED UNTIL THE PROCEDURE IS COMPLETED]

2. [ADD MORE ACCIDENTS AS NEEDED]

C. MAINTENANCE

When a maintenance problem is discovered, the restaurant staff must complete a maintenance request form in writing and follow the policy and procedure of the restaurant. It is important to fill the form in correctly, to ensure the relevant information is communicated to the maintenance department, in order to avoid misunderstandings.

Materials and Equipments Needed to be checked:

[SPECIFY MATERIALS OR EQUIPMENTS]
[SPECIFY MATERIALS OR EQUIPMENTS]
[SPECIFY MATERIALS OR EQUIPMENTS]
[ADD MORE]

D. HAZARDS, SAFETY MEASURES AND HANDLING

1. HAZARDS

[SPECIFY PROCEDURES TO AVOID HAZARDS]
[SPECIFY PROCEDURES TO AVOID HAZARDS]
[SPECIFY PROCEDURES TO AVOID HAZARDS]
[ADD MORE]

2. SAFETY MEASURES

[SPECIFY SAFETY MEASURES TO BE IMPLEMENTED]
[SPECIFY SAFETY MEASURES TO BE IMPLEMENTED]
[SPECIFY SAFETY MEASURES TO BE IMPLEMENTED]
[ADD MORE]

3. HANDLING

[SPECIFY ACTION]
[SPECIFY ACTION]
[SPECIFY ACTION]

E. PREVENTING FIRE IN KITCHEN

[SPECIFY PREVENTION PROCEDURE]
[SPECIFY PREVENTION PROCEDURE]
[SPECIFY PREVENTION PROCEDURE]
[ADD MORE]

F. PEST CONTROL

Pests are often responsible for spreading disease and bacteria and when coming in contact with food, the food gets contaminated and may become poisonous. There is a need to conduct preventive and control measures against their proliferation and eventual spread of disease at [SPECIFY YOUR RESTAURANT NAME].

[SPECIFY PREVENTIVE AND CONTROL MEASURES]
[SPECIFY PREVENTIVE AND CONTROL MEASURES]
[SPECIFY PREVENTIVE AND CONTROL MEASURES]
[ADD MORE]

G. WASTE MANAGEMENT

A kitchen produces food using different products made from both degradable and non-degradable material. It is vital that you are aware of them, as it can be hazardous if they are not properly handled.