Opening/Closing Procedures for Holuakoa Restaurant & Garden

Introduction

Welcome to Holuakoa Restaurant & Garden, a beautiful and elegant venue that serves a Sunday brunch menu and hosts a myriad of private functions such as wedding receptions, birthday celebrations, corporate events, and other private events. We are adjacent to Kimo’s Coffee Shack, a small coffee shop in Holualoa on the Big Island Hawaii. We are proud to use fresh and local ingredients for our dishes and drinks.

As an employee of Holuakoa Restaurant & Garden, you are expected to follow these opening/closing procedures to ensure the smooth operation of the venue, the satisfaction of the guests, and the quality of the products. These procedures are designed to help you perform your tasks efficiently and effectively, as well as to maintain the cleanliness and hygiene of the venue.

Please read these procedures carefully and follow them every time you open or close the venue. If you have any questions or concerns, please contact your supervisor or manager.

Opening Procedures

Before Opening

• Arrive at least 60 minutes before the scheduled opening time (10:00 am on Sundays, variable on other days depending on the bookings).
• Check the exterior of the venue for any signs of damage, vandalism, or theft. Report any issues to your supervisor or manager immediately.
• Unlock the front door and disarm the alarm system using the code provided by your supervisor or manager.
• Turn on the lights, music, and air conditioning.
• Check the inventory of ingredients, dishes, drinks, utensils, plates, glasses, napkins, tablecloths, candles, flowers, and decorations. Make a note of any items that are low or out of stock and inform your supervisor or manager.

Head Chef

• Preheat the oven, stove, microwave, coffee maker, and dishwasher. Wash and chop the vegetables, cheese, meat, bread, and fruit for the brunch menu or the private function menu. Follow the recipes and portions provided by your supervisor or manager. Use gloves when handling food items and change them frequently.
• Cook the brunch menu or the private function menu using the oven, stove,
  microwave, and coffee maker as needed.
  
• Follow the recipes and portions provided by your supervisor or manager.
  
• Set up the buffet station with the dishes, drinks, and condiments.
  
• Make sure to label each item with its name and price.
  
• Arrange them in an attractive
  and appetizing way.
• Use gloves
  when handling food items
  and change them frequently.

Sous Chef

• Assist the head chef with washing, chopping, cooking, and setting up the buffet station as needed. Follow the recipes and portions provided by your supervisor or manager. Use gloves when handling food items and change them frequently.
• Check the cleanliness and sanitation of
  the kitchen.
  
• Wipe down the counters, and equipment with a damp cloth and disinfectant spray.
  
• Sweep and mop the floors.
  
• Empty the trash bins and replace
  the liners.

Manager

• Set up the register with enough cash
  and change.
  
• Count the money in the drawer and record it on the opening cash report form.
  
• Keep the form in a secure place until closing time.
• Check the bookings and reservations for the day.
  
• Confirm the details and requirements with the guests or clients.
  
• Prepare the invoices and contracts
  as needed.
• Check the staff schedule and assign the tasks and roles to each employee.
  
• Make sure to communicate the expectations and goals for the day.

Hostess

• Set up the tables and chairs according to the layout provided by your supervisor or manager.
  
• Make sure to cover the tables with tablecloths, napkins, utensils, plates, glasses, and candles.
• Arrange the flowers and decorations in an attractive and elegant way.
• Check the cleanliness and sanitation of
  the dining area.
  
• Wipe down the tables, chairs, counters,
  and equipment with a damp cloth
  and disinfectant spray.

Waitress

• Set up the utensil station with forks, spoons, knives, plates, bowls, and napkins.
  
• Make sure to replenish them
  as needed throughout
  the day.
• Check the cleanliness and sanitation of
  the restrooms.
  
• Wipe down the counters, sinks, mirrors, and toilets with a damp cloth
  and disinfectant spray.
  
• Refill the toilet paper, soap, and paper towels.

After Opening

• Open the front door and turn on
  the open sign (only on Sundays).

Head Chef

• Supervise and coordinate the kitchen staff and operations. Make sure to follow the recipes and portions provided by your supervisor or manager. Use gloves when handling food items and change them frequently.
• Monitor and control the quality and quantity of the dishes, drinks, and condiments. Make sure to label each item with its name and price. Arrange them in an attractive and appetizing way.
• Handle any kitchen complaints or requests with professionalism and courtesy. Apologize for any inconvenience and offer a solution or compensation as appropriate. Escalate any serious issues to your supervisor or manager.

Sous Chef

• Assist the head chef with cooking, monitoring, and controlling the dishes, drinks, and condiments as needed. Follow the recipes and portions provided by your supervisor or manager. Use gloves when handling food items and change them frequently.
• Handle any kitchen complaints or requests with professionalism and courtesy. Apologize for any inconvenience and offer a solution or compensation as appropriate. Escalate any serious issues to your supervisor or manager.

Manager

• Supervise and coordinate the staff and operations of the venue. Make sure to communicate the expectations and goals for the day.
• Monitor and control the sales, expenses, and profits of the venue. Make sure to record them on the closing cash report form.
• Handle any guest or staff complaints or requests with professionalism and courtesy. Apologize for any inconvenience and offer a solution or compensation as appropriate. Escalate any serious issues to your supervisor or manager.

Hostess

• Greet every guest with a smile and a friendly hello.
  
• Take their reservations or bookings
  using the register.
  
• Make sure to give them a receipt and thank them for their visit.
• Seat them at their assigned tables and provide them with menus and water glasses. Make sure to check their bookings or reservations for any special requests or requirements.
• Handle any guest complaints or requests with professionalism and courtesy. Apologize for any inconvenience and offer a solution or compensation as appropriate. Escalate any serious issues to your supervisor or manager.

Waitress

• Serve the guests their drinks and food items in a timely manner. Use trays or bags as appropriate. Make sure to check their orders for accuracy and quality before handing them over.
• Refill their water glasses and clear their plates as needed throughout their stay. Make sure to ask them if they need anything else or if they are satisfied with their service.
• Handle any guest complaints or requests with professionalism and courtesy. Apologize for any inconvenience and offer a solution or compensation as appropriate. Escalate any serious issues to your supervisor or manager.

Closing Procedures

Before Closing

• Announce the last call for orders 15 minutes before the scheduled closing time (2:00 pm on Sundays, variable on other days depending on the bookings).

Head Chef

• Stop cooking the brunch menu or the private function menu. Discard any leftover products. Rinse and clean the containers with warm water and soap. Dry and store them in their designated places.
• Turn off the oven, stove, microwave,
  coffee maker, and dishwasher.
  
• Rinse and clean the equipment
  with warm water and soap.
  
• Dry and store them in their designated places.

Sous Chef

• Assist the head chef with discarding, rinsing, cleaning, drying, and storing the products and equipment as needed.
• Turn off the oven, stove, microwave, coffee maker, and dishwasher.
  
• Rinse and clean the equipment with warm water and soap.
• Dry and store them in their designated places.

Manager

• Count the money in the register and record it on the closing cash report form. Compare it with the opening cash report form and calculate the sales, expenses, and profits for the day. Place the money and the forms in a secure envelope and deposit it in the safe using the code provided by your supervisor or manager.
• Check the bookings and reservations for the next day.
  
• Confirm the details and requirements
  with the guests or clients.
  
• Prepare the invoices and contracts
  as needed.

Hostess

• Remove the table items and store them
  in their designated places.
  
• Rinse and clean the utensils, plates,
  glasses, napkins, tablecloths, candles,
  flowers, and decorations with warm water and soap.
  
• Dry and store them in their designated places.

Waitress

• Remove the utensil station items and store them in their designated places.
  
• Rinse and clean the containers with warm water and soap.
  
• Dry and store them in their designated places.

After Closing

• Turn off the lights, music,
  and air conditioning.
• Lock the front door and arm
  the alarm