Pink Tempong is a food and beverage business experiencing low employee productivity due to the absence of standardized written work procedures. This study implied a qualitative approach through interviews with the owner and ten employees to identify operational issues within the company. The findings revealed unclear task allocation, overlapping responsibilities, and heavy reliance on verbal instructions, which resulted in low productivity in daily operations. Based on these findings, the proposed solution was the development of three structured work procedures for kitchen staff, serving staff, and cashier staff. The design of these procedures was guided by restaurant operational standardization principles proposed by John R. Walker and supported by employee productivity and human resource management theories from Robert L. Mathis and John H. Jackson, as well as Michael Armstrong. Each procedure contains clear job descriptions, responsibilities, and step-by-step task instructions to support operational consistency. The implementation of these procedures is expected to improve employee productivity, reduce employee turnover, and create a more organized management system at Pink Tempong.