The History of The Tiki Experience
Welcome to the Tiki Training Portal
Since I started working at the Secret Tiki Temple, this has presented a distinctive and enriching experience, albeit accompanied by notable challenges. The foundation for an exceptional Tiki experience is in place. Through careful observation, active listening, and personal involvement, I have identified key hurdles that hinder the realization of this potential. It is my conviction that the solutions are well within our grasp, requiring the establishment and execution of a streamlined operational system to bring our vision to fruition.
Communication, Collaboration, and Commitment
I have developed a template to serve as the foundation for constructing an initial framework of training, development, and standard operating procedures to facilitate building the best team ever here at Secret Tiki Temple. I invite everyone's input to refine this framework, with the ultimate goal of fostering a working culture that not only enhances our internal dynamics but also elevates the Secret Tiki Temple to the pinnacle of creating unforgettable experiences for both our team and our guests.
Standard Operating Procedures: (SOPs)
Implementing Standard Operating Procedures (SOPs) effectively requires a strategic approach to ensure that management and staff not only adopt them but also buy into their value. Here are some key steps to achieve this:
Involve Key Stakeholders:
Include management and staff in the SOPs development process. This fosters a sense of ownership and ensures procedures are practical and relevant.
Clear Communication:
Clearly communicate the purpose and benefits of the SOPs. Explain how they contribute to the success of the restaurant, enhance brand recognition, and improve employee and guest experiences.
Training and Education:
Conduct comprehensive training sessions for all employees. Use various training methods, such as workshops, role-playing, and online modules, to cater to different learning styles.
Leadership by Example:
Management should lead by example by strictly adhering to the SOPs. This sets a positive precedent for the staff
Feedback and Open Communication:
Encourage feedback from employees on the SOPs. This can help identify areas for improvement and make necessary adjustments. Establish regular meetings to discuss the implementation of SOPs, address concerns, and share best practices
Monitor and Evaluate:
Regularly monitor compliance with SOPs through audits, observations, and checklists. Evaluate the effectiveness of SOPs in achieving the desired outcomes, such as improved communication, collaboration, and guest satisfaction.
Continuous Improvement:
Treat SOPs as living documents that can be updated and improved over time based on feedback, industry changes and evolving best practices
By following these steps, we can effectively implement SOPs leading to improved communication, collaboration, employee satisfaction, and guest experiences, ultimately enhancing the brand and contributing to the overall success of the business.
Integration with Company Culture:
Integrate the SOPs into the company culture by aligning them with the organization's values and mission. This helps employees see the connection between their daily tasks and overall business success
I. Introduction
Purpose of the SOP
Scope and applicability
Definitions of key terms
II. Financial Reports
Daily Sales Report: Tracks daily revenue, broken down by food, beverages, and other sales.
Profit and Loss Statement (Monthly/Quarterly/Yearly): Summarizes revenues, costs, and expenses.
Cash Flow Statement: Tracks the flow of cash in and out of the business.
Budget Variance Report: Compares actual financial performance to the budgeted projections.
III. Inventory System Reports
Stock Level Report: Lists current stock levels for all items.
Usage Report: Tracks the consumption of inventory items.
Ordering Report: Recommends items to order based on usage and stock levels.
Waste Report: Records any inventory waste or loss.
Creating a detailed Standard Operating Procedure (SOP) for us involves several components, including financial reports, inventory system reports, key metrics, and specific procedures for opening, shift operations, and closing. Here's an outline of what this might look like:
IV. Key Metrics
Cost of Goods Sold (COGS): Tracks the cost of inventory sold.
Labor Cost Percentage: Labor costs as a percentage of total sales.
Average Check Size: Average amount spent per customer.
Table Turnover Rate: Frequency at which tables are occupied and vacated.
Inventory Turnover Ratio: Measures how often inventory is sold and replaced.
V. Opening Procedures
Bartenders:
Check and stock bar inventory.
Prepare garnishes and mixers.
Clean bar area and equipment.
Servers:
Set tables with appropriate Tiki-themed decor.
Review daily specials and menu changes.
Check and stock service stations.
Kitchen:
Check and organize inventory.
Prep ingredients for the day's menu.
Preheat grills, ovens, and other equipment.
VI. Shift Procedures for Service Delivery
Bar and Wait Staff:
Greet guests with a warm, Tiki-themed welcome.
Take orders accurately and suggest signature Tiki cocktails or dishes.
Ensure timely delivery of food and beverages.
Maintain cleanliness and organization of the service area.
VII. Closing Shift Procedures
Bartenders:
Clean and sanitize the bar area.
Record and restock inventory as needed.
Servers:
Clean and reset tables.
Complete side work and restock service stations.
Report any issues or incidents to management.
Kitchen:
Clean and sanitize kitchen equipment and surfaces.
Store food items properly.
Record and report any inventory discrepancies.
VIII. Checklist Templates
Opening Checklist: A detailed list of tasks for each staff role to complete before opening.
Shift Checklist: Tasks to be performed during service hours, ensuring consistent guest experience.
Closing Checklist: Steps for each role to secure the premises, clean, and prepare for the next day.
IX. Implementation and Training
Training sessions for staff on the SOP.
Regular audits and evaluations to ensure compliance.
Updates to the SOP as needed based on feedback and operational changes.