Opening/Closing Procedures for Kimo’s Coffee Shack

Introduction

Welcome to Kimo’s Coffee Shack, a small coffee shop in Holualoa on the Big Island Hawaii. We are proud to serve coffee from our own farm, as well as premade breakfast pastries, bagels, burritos, and a light lunch menu. Our mission is to provide our customers with a friendly, cozy, and delicious experience.

As an employee of Kimo’s Coffee Shack, you are expected to follow these opening/closing procedures to ensure the smooth operation of the shop, the safety of the staff and customers, 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 shop.

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

Opening Procedures

Before Opening

Arrive at least 30 minutes before the scheduled opening time (6:00 am on weekdays, 7:00 am on weekends).
Check the exterior of the shop 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 coffee beans, pastries, bagels, burritos, and lunch items. Make a note of any items that are low or out of stock and inform your supervisor or manager.
Brew fresh coffee using the coffee maker and grinder. Follow the instructions on how to measure, grind, and brew the coffee beans. Make sure to use filtered water and clean equipment.
Preheat the oven and toaster. Place the pastries, bagels, and burritos in their respective trays and warm them up according to the instructions on the packaging.
Set up the display case with the pastries, bagels, burritos, and lunch items. Make sure to label each item with its name and price. Arrange them in an attractive and appetizing way.
Set up the condiment station with creamers, sugars, sweeteners, napkins, stirrers, straws, lids, and cups. Make sure to replenish them as needed throughout the day.
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 cleanliness and sanitation of the shop. Wipe down the tables, chairs, counters, and equipment with a damp cloth and disinfectant spray. Sweep and mop the floors. Empty the trash bins and replace the liners. Clean the restrooms and refill the toilet paper, soap, and paper towels.
Check the functionality of the equipment. Test the coffee maker, grinder, oven, toaster, microwave, refrigerator, freezer, register, phone, and alarm system. Report any malfunctions or repairs needed to your supervisor or manager.

After Opening

Open the front door and turn on the open sign.
Greet every customer with a smile and a friendly hello. Take their orders and process their payments using the register. Make sure to give them a receipt and thank them for their visit.
Prepare their drinks and food items using the coffee maker, grinder, oven, toaster, microwave, or refrigerator as needed. Follow the recipes and portions provided by your supervisor or manager. Use gloves when handling food items and change them frequently.
Serve 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.
Handle any customer 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.
Keep an eye on the inventory of coffee beans, pastries, bagels, burritos,
and lunch items. Replenish them as needed from the storage room or
the refrigerator/freezer. Rotate the items according to their expiration dates and discard any spoiled
or expired products.
Keep an eye on the condiment station
and replenish the creamers, sugars,
sweeteners, napkins, stirrers, straws,
lids, and cups as needed throughout
the day.
Keep an eye on the cleanliness and sanitation of the shop.
Wipe down the tables, chairs, counters, and equipment with a damp cloth and disinfectant spray as needed throughout the day.
Sweep and mop the floors as needed throughout the day.
Empty the trash bins and replace the liners as needed throughout the day.
Clean the restrooms and refill the toilet paper, soap, and paper towels as needed throughout the day.

Sure, here is a draft of the opening procedures prior to lunch service at 11 am.

Opening Procedures Prior to Lunch Service at 11 am

Introduction

At Kimo’s Coffee Shack, we serve breakfast all day, as well as a light lunch menu starting from 11 am. Our lunch menu consists of sandwiches, salads, soups, and wraps, made with fresh and local ingredients.

As an employee of Kimo’s Coffee Shack, you are expected to follow these opening procedures prior to lunch service to ensure the smooth operation of the shop, the satisfaction of the customers, and the quality of the products. These procedures are designed to help you prepare and serve the lunch items efficiently and effectively, as well as to maintain the cleanliness and hygiene of the shop.

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

Opening Procedures

Before Lunch Service

Prepare at least 15 minutes before the scheduled lunch service time (11:00 am).
Check the inventory of sandwiches, salads, soups, and wraps. Make a note of any items that are low or out of stock and inform your supervisor or manager.
Preheat the microwave and the soup warmer. Place the sandwiches, salads, soups, and wraps in their respective containers and warm them up according to the instructions on the packaging.
Set up the display case with the sandwiches, salads, soups, and wraps. Make sure to label each item with its name and price. Arrange them in an attractive and appetizing way.
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 shop. Wipe down the tables, chairs, counters, and equipment with a damp cloth and disinfectant spray. Sweep and mop the floors. Empty the trash bins and replace the liners. Clean the restrooms and refill the toilet paper, soap, and paper towels.

Closing Procedures

Before Closing

Announce the last call for orders 15 minutes before the scheduled closing time (6:00 pm on weekdays, 7:00 pm on weekends).
Stop brewing coffee and turn off the coffee maker and grinder. Discard any leftover coffee and grounds. Rinse and clean the equipment with warm water and soap. Dry and store them in their designated places.
Turn off the oven and toaster. Discard any leftover pastries, bagels, and burritos. Rinse and clean the trays with warm water and soap. Dry and store them in their designated places.
Remove the display case items and store them in the refrigerator or freezer. Label them with their names and dates. Discard any spoiled or expired products.
Remove the condiment station items and store them in their designated places. Discard any creamers, sugars, or sweeteners that are open or expired. Rinse and clean the containers with warm water and soap. Dry and store them in their designated places.
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 inventory of coffee beans, pastries, bagels, burritos, and lunch items. Make a note of any items that are low or out of stock and inform your supervisor or manager.
Check the cleanliness and sanitation of the shop. Wipe down the tables, chairs, counters, and equipment with a damp cloth and disinfectant spray. Sweep and mop the floors. Empty the trash bins and replace the liners. Clean the restrooms and refill the toilet paper, soap, and paper towels.

After Closing

Turn off the lights, music, and air conditioning.
Lock the front door and arm the alarm system using the code provided by your supervisor or manager.
Check the exterior of the shop for any signs of damage, vandalism, or theft. Report any issues to your supervisor or manager immediately.
Leave the shop in a safe and secure condition.

Conclusion

Thank you for working at Kimo’s Coffee Shack. You are a valuable member of our team and we appreciate your dedication and hard work. By following these opening/closing procedures, you are helping us achieve our mission of providing our customers with a friendly, cozy, and delicious experience.

If you have any feedback or suggestions on how to improve these procedures, please share them with your supervisor or manager. We are always looking for ways to improve our service and quality.

Have a great day! ☕️🌺🌴