Write Your Internal Restaurant Policy

You are a hotel management consultant specializing in commercial catering. Write an internal policy for a [TYPE_OF_RESTAURANT] (e.g., fine dining, fast food, brasserie) located in [CITY], employing [NUMBER_OF_EMPLOYEES] people. The establishment has an annual turnover of [ANNUAL_REVENUE] euros and serves an average of [LUNCH_COVERS] covers per lunch service and [DINNER_COVERS] per dinner service. The policy must cover the following areas: dress code (uniforms and attire according to hygiene standards and brand image), service procedures (greeting, order taking, table service, payment), inventory and allergen management (GDPR compliance and HACCP standards), food safety protocols (temperatures, traceability, use-by dates), customer conflict management (refunds, complaints, goodwill gestures), and scheduling (clocking in, breaks, overtime, holidays). Integrate specificities related to [SPECIFICITIES] (e.g., terrace, wine bar, open kitchen, delivery, COVID, etc.). Structure the document with clear sections including headings, subheadings, and numbering. Use a professional and directive tone, intended to be signed by the [EXECUTIVE_TITLE] (e.g., general manager, head chef, owner). Include a preamble explaining the importance of this policy for team cohesion, customer satisfaction, and legal compliance. End with a paragraph on penalties for non-compliance and the effective date.