In order to compete with other restaurant, a restaurant must have the standard of operational procedures (S.O.P.) to achieve the high quality, maintain, control and increase the satisfaction of the customers. S.O.P. arranges all the duties of the employees in order to operate the restaurant effectively. An organization can be told to be effective if it can apply its S.O.P in running its business. (Steers 1977: 149) In this case China House is the organization that is analyzed. What is S.O.P.? What is organizational effectiveness? What is the China House S.O.P.? How does the S.O.P. in China House influence its organizational effectiveness? What will the ideal S.O.P. for China House be? These questions are answered in this thesis. The writers hope, analyzing the influence of S.O.P in China House to its organizational effectiveness can be useful to the owner and the management of China House. The writers interviewed the employer and the employees of the restaurant and observed all restaurant operations during the internship. All information was analyzed by using logical method. From the research, there are weak links that are found in China House S.O.P. which cause reduction of the organizational effectiveness. Based on the literature review the writers recommend some ideal S.O.P. for China House to maximize its organizational effectiveness.