Operations Manual
Frances Charles was formed in 2010 by Luke Staples and Lewis Green.
We pride ourselves on our eclectic menus and we have a huge emphasis on quality and fresh ingredients. Menu and service consistency is of high importance in both front and back of house. Our venues provide a high standard of service we are professional, fluid and fun with excellent product knowledge. Our aim is to ‘wow’ and delight our guests.
Our style is very much focused on our guests and exceeding their expectations, all in a warm and friendly environment.
Background
The Coast has always been about guests feeling warm and welcome any time of the day. We create a warm and welcoming feel by our team, our aesthetics and our atmosphere.
We pitch ourselves in the market below a restaurant and above a pub, sitting nicely in the middle and offering our guests something for any time of the day. Whether it be a coffee and a slice of cake, a breakfast, lunch, cocktails, light supper or a special occasion dinner, to an after dinner cocktail; our atmosphere and warmth of service allows guests to feel comfortable at any time of the day or night.
We are subtle in what we do, no harsh branding or promotions; we let the place and the products speak for themselves; all backed with a wealth of knowledge from our warm and friendly team.
The Coast Atmosphere
The Coast has always been about guests feeling warm and welcome any time of the day. We create a warm and welcoming feel by our team, our aesthetics and our atmosphere.
We pitch ourselves in the market below a restaurant and above a pub, sitting nicely in the middle and offering our guests something for any time of the day. Whether it be a coffee and a slice of cake, a breakfast, lunch, cocktails, light supper or a special occasion dinner, to an after dinner cocktail; our atmosphere and warmth of service allows guests to feel comfortable at any time of the day or night.
We are subtle in what we do, no harsh branding or promotions; we let the place and the products speak for themselves; all backed with a wealth of knowledge from our warm and friendly team.
Standard Operating Procedures
The Coast has always been about guests feeling warm and welcome any time of the day. We create a warm and welcoming feel by our team, our aesthetics and our atmosphere.
We pitch ourselves in the market below a restaurant and above a pub, sitting nicely in the middle and offering our guests something for any time of the day. Whether it be a coffee and a slice of cake, a breakfast, lunch, cocktails, light supper or a special occasion dinner, to an after dinner cocktail; our atmosphere and warmth of service allows guests to feel comfortable at any time of the day or night.
We are subtle in what we do, no harsh branding or promotions; we let the place and the products speak for themselves; all backed with a wealth of knowledge from our warm and friendly team.
Contents
Operations
Bar
Standard Beverage Products
Cleaning Standards
Hot Beverage Specifications
Serveware
Bar Setup and Garnish
Equipment Maintenance and Cleaning
Specifications
Cellar Practices
Cellar maintenance - line cleaning and barrel changing
Stocktakes
Cellar gas
Front of House
Ambience
Specials
Organisational Charts
Job Roles
Cleaning
Presentation
Table Presentation
Till Operations
Discounts
Cashing up Procedures
Cash Handling
Tips
Restaurant Diary
Table Policies
Christmas Booking Policies & procedures
Log burner - H&S
External heaters & gas
Telephone etiquette
Daily shift planner
Kitchen
Cleaning
Equipment
Dough Machine /room
Receiving Deliveries
Cellar
Recipes
Specifications
Back of House
Staff room
Toilets
Linen
Maintenance Reporting
Hazard Reporting
Accident Reporting
Sales forecast and targets
Infrastructure
Lighting, trip switches,
Gas meter
Electric meter
Water stop clock
Drains
Sewers
Fire panel
Heating system
Boiler
Telephones and broadband
Window Cleaners
Health & Safety
Fire Safety
Food Safety
Training
Waste Disposal & Bin Stores
Waste collection days
Licenses
opening hours, service times, last order
Pub Watch
Pest Control
CCTV
PPE
COSSH
HACCAP
HR
Frances Charles
Uniform and presentation
Lateness and absence
Breaks
Holiday Requests
Mobile phone use
Disciplinary procedures
Payroll
Pay matrix
PlanDay
Recruitment
Trial Shift Procedures
Management Meetings
Contact
I'm always looking for new and exciting opportunities. Let's connect.
123-456-7890