SOP Template Library Seed (FOH & BOH) — Starter Templates & Checklists

Purpose

This starter SOP library helps teams turn individual know-how into clear, trainable, searchable procedures. Each template is modular: purpose, scope, roles, materials, frequency, step-by-step tasks, verification checks, training notes, and version control. Copy and tailor each template to your menu, equipment, local regulations, and team roles.

How to use these templates

• Copy the template into your site-specific SOP collection and edit Purpose, Scope, Roles, Materials, and exact step wording to match your operation.
• Keep steps short, single-action, and sequenced in the order a person performs them. Add safety, allergen, and temperature notes where relevant.
• Attach a brief verification checklist that a shift lead can tick and sign (electronic or paper) after completion or spot-checks.
• Maintain a Change Log and review schedule so SOPs stay current.

Template: FOH Opening — Quick SOP

Purpose: Prepare dining area and POS for safe, consistent guest service.

Scope: All front-of-house opening duties before first service.

Roles: Opening Host, Manager on Duty (MOD)

Materials & Equipment: POS, receipt paper, sanitizer, side stations stocked, menus, reservation list.

1. Unlock main entrance and perform a safety sweep of dining area.
2. Turn on POS systems and log in using your staff account.
3. Load printer with receipt paper; run a test print.
4. Place menus at host station and wipe down menus with approved sanitizer.
5. Stock guest condiments and refill salt/pepper stations.
6. Confirm reservation list and note any VIPs, allergies, or special setup requests.
7. Perform floor check: clean floors, reset tables, check lighting and temperature.

Verification checks:

• All POS terminals are online and tested.
• Menus sanitized and stocked.
• Host knows today's reservations and any special notes.

Training notes: Walk new hosts through a live opening with a trainer until they can complete steps without prompts.

Template: BOH Opening — Quick SOP

Purpose: Safely prepare kitchen for service with consistent mise en place and food safety checks.

Roles: Opening Cook, Kitchen Manager

Materials: Thermometer, chef knives, prep lists, cleaning supplies.

1. Turn on equipment in startup order: refrigeration checks, ovens, burners, fryers.
2. Record refrigeration temperatures in the log; report any out-of-range reading to MOD.
3. Pull prep lists for the day; verify inventory for high-turn items.
4. Prepare designated mise en place items per recipes (chopped herbs, sauces, garnishes) and label with date/time.
5. Complete daily sanitation zones checklist for counters, cutting boards, and sinks.

Verification checks:

• Cold holding units within safe range (recorded).
• Required prep items completed and labeled.
• All critical equipment preheated and ready.

Template: Recipe / Plating SOP

Purpose: Ensure consistent portion, appearance, and food quality for a menu item.

Scope: Specific menu item name (edit for each plate).

Roles: Cook, Expeditor

Materials: Portioning tools, plating mold (if used), garnish station.

1. Use recipe card: portion protein to X g using scale.
2. Plate starch in order: spoon X g rice, shape with ring if required.
3. Apply sauce: start with two spoonfuls at 3 and 9 o'clock, then finish with garnish at 12 o'clock.
4. Check temperature: protein must be served at Y°C/F.
5. Final quality check: inspect for stray herbs, correct garnish, and clean plate rim.

Verification checks: Visual sample available in plating reference photos; expeditor signs off on every Nth plate during rush.

Template: Cleaning & Closing SOP (Combined)

Purpose: Close the venue safely and leave the workspace ready for the next opening.

1. Clear and sanitize all food-contact surfaces; store cleaning chemicals per label.
2. Empty and clean fryers; set to standby per manufacturer guidance.
3. Sweep and mop floors; check drains.
4. Count cash and complete cash-out procedure (see separate Cash Handling SOP).
5. Lock exterior doors and set alarm (MOD responsibility).

Verification checks: Closing checklist signed by closing shift lead and saved with the shift log.

Template: Cash Handling SOP (FOH)

Purpose: Secure and accurate cash handling to reduce loss and reconcile sales.

1. Count float at start and record amount.
2. Accept cash; place in register and issue receipts per POS instructions.
3. During shift, remove excess cash to safe when cash exceeds X amount.
4. At close, perform two-person cash count, record totals, and reconcile with POS reports.

Verification checks: Closing cash report attached to daily sales report; manager initials required.

Version Control & Change Log

Every SOP must include a visible header with:

• Version number (vYYYY.MM.N)
• Author and approver
• Effective date
• Review date (e.g., 6 months)

Maintain a short change log beneath the SOP:

• v2026.09.1 — Adjusted plating garnish; added temperature check — J. Rivera — 2026-09-01

Capturing Tribal Knowledge

When documenting subject-matter expert (SME) know-how, record the who/why of a decision: e.g., why a certain prep timing is used during busy nights, or why a shortened cook time prevents overcooking on a specific stove. Add a short rationale or photo for unusual but repeatable steps.

Turning templates into interactive checklists and records

These templates are intentionally checklist-friendly. Where you want shift sign-offs, spot-check history, or training records, convert the verification checklist into an interactive form so the platform can store signed completions, trainer notes, and exception reports over time.

Maintenance cadence

Adopt a cadence: quick review quarterly, full review annually, and immediate review after any incident, supplier change, menu change, equipment change, or health inspection finding.

Starter implementation checklist

1. Choose 5 critical SOPs to implement first (e.g., BOH opening, FOH opening, cash handling, plating for top 3 items, cleaning/closing).
2. Tailor wording to your equipment and staff roles.
3. Train staff with one-on-one shadow sessions and require two successful completions logged by a trainer.
4. Convert verification checklists to interactive forms when you want stored signoff and analytics.

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