Template

Front of House (FOH) Operations SOP

Standardize your restaurant's guest experience from greeting to payment with this customizable AI-generated Front of House SOP.

Generate My FOH SOP

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What's inside

Standard SOP sections, every time

01

Shift Readiness

Guidelines for pre-shift setup, uniform standards, and station preparation.

02

Guest Relations

Standardized scripts and protocols for greeting, seating, and managing reservations.

03

Service Sequence

A step-by-step timeline for order taking, food delivery, and the 'two-bite' check.

04

Table Management

Protocols for pre-bussing, sanitizing tables, and maintaining the dining room flow.

05

Closing Procedures

End-of-shift duties to ensure the restaurant is ready for the next service day.

How it works

From prompt to SOP in 4 steps

1

Select the Template

Start with our comprehensive Front of House baseline SOP designed for modern hospitality.

2

Describe Your Workflow

Tell our AI about your specific seating capacity, POS system, and service style (casual vs. fine dining).

3

AI Customization

SopMaker generates a localized, brand-specific version of the SOP in under 60 seconds.

4

Export and Implement

Download your SOP as a PDF or DOCX to train your staff and maintain service standards.

Generate My FOH SOP

About

A Front of House (FOH) SOP is a comprehensive document that outlines the standard operating procedures for the guest-facing areas of a restaurant. It serves as the blueprint for how staff members—including hosts, servers, and bartenders—should interact with customers and manage the dining environment. A well-defined FOH SOP is critical for maintaining brand consistency, reducing service errors, and ensuring that every guest receives the same high level of hospitality regardless of who is on shift. By standardizing tasks like table greeting times, clearing protocols, and payment processing, restaurant owners can improve operational efficiency and staff accountability. Using an AI-generated template allows managers to quickly adapt these industry best practices to their unique menu, layout, and service style, creating a professional training manual in minutes.

FAQ

Frequently asked questions

Can I adapt this for a fine-dining environment?

Yes. While the template provides a solid foundation, you can use the AI editor to add specific fine-dining protocols like wine service or table-side preparation.

Does this SOP cover health and safety regulations?

The template includes general food safety and sanitation blocks, but we recommend customizing it to match your specific local health department requirements.

Is this template mobile-friendly for staff?

Absolutely. Once exported, you can share the digital file with your team so they can access service standards directly on their mobile devices.

What if my restaurant uses a specific POS system?

You can mention your specific POS (e.g., Toast, Square, Aloha) in the AI prompt, and SopMaker will tailor the technical steps to match your hardware.

Do I need an account to download the SOP?

You can preview the template for free, but a SopMaker account is required to export, save, and use the AI customization features.

More SOP Templates

Browse other SOP templates that are ready to customize.

Standard Operating Procedure: Accounting & Financial Management

The purpose of this SOP is to establish a standardized framework for the [COMPANY NAME] accounting department to ensure accuracy, transparency, and compliance with GAAP (Generally Accepted Accounting Principles) and internal controls.

This procedure applies to all accounting staff, department heads, and management involved in financial reporting, expense management, and payroll within [COMPANY NAME].

3. Roles & Responsibilities

• Accounting Manager: Oversees the entire process, approves high-value transactions, and manages month-end closing.

• Accounts Payable (AP) Clerk: Processes vendor invoices, verifies approvals, and schedules payments.

• Accounts Receivable (AR) Clerk: Issues invoices to clients, monitors aging reports, and processes incoming payments.

• Department Heads: Responsible for approving expenses within their specific budget limits.

4.1 Accounts Payable (AP) Workflow

1. Receive invoice via [EMAIL/PORTAL]. 2. Verify the invoice against the Purchase Order (PO) and Packing Slip (3-way match). 3. Enter invoice data into [ACCOUNTING SOFT

Accounting SOP Template

Airbnb Cleaning & Turnover SOP

To establish a consistent, high-standard cleaning and maintenance routine for [PROPERTY NAME] to ensure guest satisfaction, safety, and 5-star cleanliness ratings across all booking platforms.

This procedure applies to all internal cleaning staff and third-party cleaning contractors responsible for turnover services at [PROPERTY ADDRESS].

Roles & Responsibilities

• Lead Cleaner: Responsible for executing the checklist and reporting maintenance issues.

• Property Manager: Responsible for final inspection and inventory replenishment.

• Maintenance Tech: Responsible for repairs identified during the turnover process.

1. Initial Entry and Assessment

• Enter the property at [CHECK-OUT TIME] and perform a quick walkthrough.

• Check for any major damages, missing items, or smoking violations.

• Take photos of any issues and upload them to [MANAGEMENT APP].

2. Stripping Linens and Laundry

• Strip all used beds and collect towels from bathrooms.

• Check for stains on linens; pre-treat if necessary.

• Start the first load of laundry immediately using [SPECIFIC DETERGENT BRAND].

• Inspect mattress p

airbnb cleaning sop

Back of House Operations Standard Operating Procedure

This SOP establishes standardized protocols for all Back of House (BOH) operations at [RESTAURANT NAME] to ensure food safety, consistent quality, and operational efficiency. It serves as the primary training document for all kitchen staff.

This procedure applies to all BOH staff, including Executive Chefs, Sous Chefs, Line Cooks, Prep Cooks, and Dishwashers at [LOCATION NAME].

3. Roles & Responsibilities

• Kitchen Manager/Chef: Oversees adherence to SOPs and final quality control.

• Line Cooks: Execution of recipes and station maintenance.

• Prep Team: Ingredient preparation according to par levels.

• Dish/Utility: Sanitation and equipment organization.

4.1 Opening Procedures

1. Clock-in & Hygiene: All staff must wash hands for 20 seconds with warm soap and water upon entry. 2. Equipment Check: Power on ovens, fryers, and ranges. Verify that all refrigeration units are at or below 40°F (4°C). 3. Sanitation Setup: Prepare sani-buckets with [BRAND NAME] solution at [X] ppm concentration.

4.2 Prep & Par Management

4. Prep List Review: Cons

back of house sop

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