PROCEDURES LIBRARY

We have worked with industry professionals to create a range of editable policies, procedures, work instructions and forms.  You can use them as they are or edit them to meet your business needs.  

Policies, procedures and work instructions

Click on each othe tabs below to learn more about the list of policies and procedures avaialble in the library.   

Food and Beverage 

PROBARBAR CLEANING CHECKLIST
PROBARBAR CLOSING PROCEDURES
PROBARBAR OPENING PROCEDURES
PROBARCOCKTAIL MENU INSTRUCTIONS
PROBARMANAGING COMPLAINTS ABOUT WINE
PROBARMANAGING WINE FAULTS
WIBARCOCKTAIL METHODS
WIBARHOW TO CARRY MULTIPLE WINE GLASSES
WIBARHOW TO CHANGE GLASSWARE DURING SERVICE
WIBARHOW TO CLEAN AND SANITISE BARTOPS, TABLETOPS AND CHAIRS
WIBARHOW TO CLEAN THE ICE MACHINE
WIBARHOW TO CONFIRM A RESERVATION
WIBARHOW TO CUT AND PREPARE GARNISHES
WIBARHOW TO OPEN A BOTTLE OF CHAMPAGNE/ SPARKLING WINE
WIBARHOW TO OPEN A BOTTLE OF WINE – Double Hinge Corkscrew
WIBARHOW TO OPEN A BOTTLE OF WINE – Screwcap
WIBARHOW TO OPEN A BOTTLE OF WINE – Single Hinge Corkscrew
WIBARHOW TO OPERATE A GLASSWASHER
WIBARHOW TO POLISH GLASSWARE
WIBARHOW TO POUR DRAUGHT BEER
WIBARHOW TO PREPARE JUICE BOTTLES
WIBARHOW TO PRESENT AND SERVE A BOTTLE OF RED WINE
WIBARHOW TO PRESENT AND SERVE A BOTTLE OF WHITE WINE
WIBARHOW TO PRESERVE WINE
WIBARHOW TO REQUISITION BAR STOCK
WIBARHOW TO SERVE BOTTLED BEER
WIBARHOW TO SERVE CHAMPAGNE/ SPARKLING WINE
WIBARHOW TO SERVE THE DRINK ORDER
WIBARHOW TO STRAIN A COCKTAIL
WIBARHOW TO USE THE ICE MACHINE
WIBARHOW TO WORK THE BAR SERVICE AREA
WIBARHOW TO USE A DRINKS TRAY
PROCAFECOLD DRINK INSTRUCTIONS
PROCAFEHOT TEA INSTRUCTIONS
PROCAFÉCAFE OPENING PROCEDURES
PROCAFÉCLEANING CHECKLIST CAFE 
PROCAFÉCLEANING THE ESPRESSO MACHINE
PROCAFÉCLOSE THE CAFÉ
PROCAFÉCLOSE THE ESPRESSO MACHINE
PROCAFÉCOFFEE MENU
PROCAFÉSET UP THE COFFEE AREA
PROCAFÉSET UP THE ESPRESSO MACHINE
WICAFEHOW TO CLEAN THE ESPRESSO MACHINE WIHTOUT CHEMICALS
WICAFÉEXTRACTION TROUBLESHOOTING
WICAFÉHOW TO CLEAN THE ESPRESSO MACHINE WITH CHEMICALS
WICAFÉHOW TO CLEAN THE GRINDER
WICAFÉHOW TO MAKE AN ESPRESSO STYLE COFFEE
WICAFÉHOW TO SET UP THE COFFEE MACHINE
POLFUNCFUNCTIONS AND EVENTS TERMS AND CONDITIONS
PROFUNCBOOKING A FUNCTION OR EVENT (Over 10 people)
PRORESTCLOSING THE BUSSING STATION
PRORESTRESTAURANT CLEANING CHECKLIST
PRORESTRESTAURANT CLOSING PROCEDURES
PRORESTRESTAURANT OPENING PROCEDURES
WIRESTHOW TO CANCEL A RESERVATION
WIRESTHOW TO CARRY 3 PLATES
WIRESTHOW TO CARRY PLATES
WIRESTHOW TO CHANGE LINEN TABLECLOTH
WIRESTHOW TO CHECK RESTAURANT BOOKINGS
WIRESTHOW TO CLEAR DIRTY PLATES
WIRESTHOW TO FOLD A NAPKIN
WIRESTHOW TO MANAGE A LINEN NAPKIN DURING SERVICE
WIRESTHOW TO MANAGE A TABLE DURING SERVICE
WIRESTHOW TO POLISH CUTLERY
WIRESTHOW TO PREPARE AND PRESENT THE BILL
WIRESTHOW TO PREPARE THE CONDIMENT CADDY
WIRESTHOW TO PROCESS THE BILL
WIRESTHOW TO PULL OUT A CHAIR FOR THE CUSTOMER
WIRESTHOW TO SERVE A BIRTHDAY CAKE
WIRESTHOW TO SERVE A CUSTOMER WITH A FOOD ALLERGY
WIRESTHOW TO SERVE COFFEE
WIRESTHOW TO SERVE FOOD TO A TABLE
WIRESTHOW TO SERVE YOUNG CHILDREN
WIRESTHOW TO SET THE TABLE: Breakfast
WIRESTHOW TO SET THE TABLE: Dinner
WIRESTHOW TO SET THE TABLE: Lunch
WIRESTHOW TO SET UP THE BUSSING STATION
WIRESTHOW TO SET UP THE OUTSIDE AREA FOR SERVICE
WIRESTHOW TO USE A HIGHCHAIR
WIRESTHOW TO USE THE ONLINE BOOKING SYSTEM
WIRESTHOW TO WRITE A FOOD DOCKET
WIRESTHOW TO CLEAR TABLES

Kitchen


PROKITCOOLING COOKED FOODS
PROKITHOLDING & DISPLAYING COLD FOOD
PROKITMANAGING FOOD WASTAGE AND SPOILAGE
PROKITPREPARE FOOD: COLD FOODS
PROKITRECEIVING FOOD DELIVERIES
PROKITREJECTING FOOD DELIVERIES
PROKITSTORAGE OF DRY GOODS
PROKITSTORAGE OF FROZEN FOODS
PROKITSTORAGE OF REFRIGERATED GOODS
PROKITTHAWING AND DEFROSTING FROZEN FOOD
PROKITREHEATING FOODS
PROKITPREPARE COLD FOODS
PROKITUSE A CHOPPING BOARD
PROKITFOOD TRANSPORT AND DISPATCH
PROKITHOLDING AND DISPLAYING HOT FOODS
PROKITKITCHEN CLEANING SCHEDULE
PROKITMANAGING A FOOD RECALL AND DISPOSAL
PROKITREGISTERING A FOOD SUPPLIER
PROKITREGISTERING A NEW FOOD SUPPLIER
PROKITWALKING THROUGH THE KITCHEN AREA
PROKITHOW TO USE A BAIN MARIE

Operations 

POLOPSCUSTOMER BREAST AND BOTTLE FEEDING POLICY
POLOPSCUSTOMER CANCELLATIONS AND REFUNDS POLICY
POLOPSCODE OF CONDUCT
POLOPSEMPLOYEE DISCOUNTS POLICY
POLOPSEMPLOYEE NOTICE PERIOD POLICY
POLOPSEMPLOYEE SUPERANNUATION AND TAX POLICY
POLOPSMANAGING POOR PERFORMANCE AND MISCONDUCT POLICY
POLOPSPERSONAL APPEARANCE POLICY
POLOPSREPRESENTING THE BUSINESS OUTSIDE THE WORKPLACE POLICY
POLOPSUNIFORMS POLICY
POLOPSWORK AND BREAK TIMES POLICY
POLOPSBYO FOOD AND DRINKS POLICY
POLOPSDOGGY BAGS AND UNFINISHED MEALS POLICY
PROCUSHANDLING CUSTOMER COMPLAINTS
PROCUSHOW TO FAREWELL THE GUEST
PROCUSHOW TO USE THE COAT CHECK
PROCUSCOMPLAINT HANDLING -MAKE IT RIGHT GUIDE
PROCUSCONFIRM A TABLE OR EVENT RESERVATION
PROFINPETTY CASH PROCEDURE
WIFINHOW TO PROCESS THE BILL
WIFINHOW TO RECONCILE THE TILL

Health and Safety

POLHSFIRST AID POLICY 
POLHSINCIDENT AND ACCIDENT MANAGEMENT POLICY
POLHSMANUAL HANDLING POLICY
POLHSFOOD SAFETY POLICY
POLHSEMERGENCY AND EVACUATIONS POLICY
PROHSCLEAN UP CHEMICAL SPILLS
PROHSEMERGENCY PROCEDURES: BOMB THREATS
PROHSMANAGING A ROBBERY
PROHSMANAGING EMERGENCY SITUATIONS
PROHSMANAGING A KITCHEN FIRE
PROHSUSE OF FIRE FIGHTING EQUIPMENT
PROHSPROVIDE FIRST AID
PROHSMANAGE BLOOD AND BODILY SUBSTANCES
PROHSMANAGING BROKEN GLASS
PROHSUSING CHEMICALS : GENERAL SANITISER
PROHSMANAGING FOODBORNE ILLNESS COMPLAINTS
PROHSHEALTH AND SAFETY INCIDENT INVESTIGATION
WIHSHOW TO USE A MOP AND BUCKET
WIHSHOW TO WASH YOUR HANDS

Human Resources

POLHREMPLOYEE ASSISTANCE PROGRAM (EAP)
POLHREMPLOYEE ROSTER AND TIME SHEETS POLICY
POLHRREPORTING IN SICK POLICY
PROHRCONDUCT A HR PERFORMANCE AND CONDUCT INVESTIGATION
PROHRCONDUCT EMPLOYEE PERFORMANCE REVIEWS
PROHREMPLOYEE TERMINATION PROCEDURE

Editable Forms

Click on each othe tabs below to learn more about the list of forms avaialble in the library.   

Food and Beverage

FORMBARBar cleaning checklist 
FORMBARBar/Café product stocklist
FORMBARGlass breakage form
FORMBARStock requisition form 
FORMCAFECafe cleaning checklist 
FORMFUNCFunction and event booking form 
FORMRESTRestaurant cleaning checklist 

Kitchen

FORMKITApproved food supplier register 
FORMKITChilled foods stock rotation register 
FORMKITCooling food register 
FORMKITDisplay equipment temperature register 
FORMKITFood borne illness complaint form 
FORMKITFood probe thermometer calibration register 
FORMKITFood safety commitment 
FORMKITFood safety supervisor register 
FORMKITFood transportation temperature register 
FORMKITFood wastage and spoilage form 
FORMKITFood allergy matrix
FORMKITGarbage bin sanitising register
FORMKITHot food holding temperature record 
FORMKITIncoming goods check register 
FORMKITIncoming goods reject register 

Operations 


FORMFINDaily reconciliation form
FORMFINDaily sales taking sheet
FORMFINPetty cash log 
FORMOPSLost and found property register
FORMOPSManagement handover form
FORMOPSResponsible management of licensed venues – RMLV Register 
FORMOPSResponsible sale of alcohol – Acknowledgment form 
FORMOPSResponsible sale of alcohol Acknowledgement form register 
FORMOPSResponsible service of alcohol – RSA certificate register 

Health and Safety

FORMHSBomb threat checklist
FORMHSCompany waste collection register 
FORMHSContractor sign in register 
FORMHSFirst aid incident form 
FORMHSIncident investigation form
FORMHSMaintenance template register 
FORMHSPest control register 
FORMHSPest control schedule 
FORMHSPest observation form
FORMHSPest observation register 
FORMHSRisk and hazard ID form

Human Resources

FORMHRAgreement to annual leave in advance
FORMHRAgreement to cash out annual leave
FORMHRApplication to extend parental leave beyond 12months
FORMHRApplication to vary parental leave within 12months
FORMHRCandidate interview questions 
FORMHRDirection to take excessive annual leave
FORMHREmployee appraisal form 
FORMHREmployee training register 
FORMHRExtension of parental leave approval letter template
FORMHRFlexibility request response template
FORMHRFrontline employee interview questionnaire 
FORMHRHours of work agreement or variation–full time employees
FORMHRJob advertisement template
FORMHRJob description template
FORMHRLeave application form
FORMHRLetter of termination of employment redundancy template
FORMHRNew employee health and safety induction checklist 
FORMHRNotice to unsuccessful applicants
FORMHRParental leave request template
FORMHRPart time hours of work agreement variation
FORMHRRecruitment interview questions 
FORMHRReference checking form
FORMHRRoster template
FORMHRStarting a new job checklist
FORMHRTelephone screening form
FORMHRTemplate induction checklist
FORMHRTermination of employment letter template
FORMHRTermination of employment letter template serious misconduct
FORMHRTimesheet template
FORMHRTraining checklist 
FORMHRWorkplace complaint and investigation form

Disclaimer - Please note that although great care and attention has been taken to make these policies, procedures, work instructions and forms accurate. It is the responsibility of the client to ensure they are correct and meet the relevant rules and regulations before using them.

Procedure design and functionality  

There are two key challenges that employees must deal with when reading and following procedures 

 Challenge 1 - Finding the right content quickly

Issue - This is often due to the length and complexity of the documents.   

Solution - We have designed the documents so that when opened the key document titles are only displayed, enabling the user to: 

  1. 1
    Use the document as a visual checklist 
  2. 2
    Find the relevant information quickly 
  3. 3
    Drill down on each topic by clicking on the section; which will open up the specific key steps/ information  

Closed procedure view  

sample procedure - closed

Open procedure view 

Challenge 2 - Interpreting and following the information 

Issue - The volume of content and number of policies and procedures can become overwhelming for employees making them difficult to follow and use.  

Solution - As this is an online platform, it has a rich editing suite built in;  this will enable managers to add a variety of media files and resources to make each document more engaging and relevant to employees. 

  1. 1
    Add pictures to show what the end product should look like  
  2. 2
    Add video to show how tasks are done
  3. 3
    Add files that can be downloaded 
  4. 4
    Link procedures and work instructions to enable you to write more specific instructions  

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