Checklists
Operational checklists
Section titled “Operational checklists”Use these checklists to maintain consistent daily operations. Print and laminate them for the floor, kitchen, and manager’s workstation.
Opening — Front of House
Section titled “Opening — Front of House”- Review and confirm reservations for the day
- Brief FOH staff: reservations, specials, stop list
- Inspect all tables — clean, properly set, chairs wiped
- Check menus — clean and current
- Test POS terminals and printers
- Stock workstations (condiments, napkins, utensils, glassware)
- Check lighting and set brightness level
- Check and clean restrooms
- Set music and floor ambiance
Opening — Kitchen
Section titled “Opening — Kitchen”- Check overnight temperature logs
- Receive deliveries and sign delivery notes
- Store new stock using FIFO
- Brief kitchen staff: menu, specials, any changes
- Complete mise en place at all stations
- Confirm all equipment is working
- Check stock levels — place urgent orders if needed
Closing — Front of House
Section titled “Closing — Front of House”- Clear all tables and reset or remove linens
- Clean the floor (sweep/mop, wipe all surfaces)
- Close the register and reconcile POS totals
- Complete end-of-shift documentation
- Clean and restock restrooms
- Turn off lighting, music, and unnecessary equipment
- Lock the venue and activate security
Closing — Kitchen
Section titled “Closing — Kitchen”- Label and properly store all food items
- Clean and sanitize all surfaces
- Sweep and mop floors
- Clean all equipment (grill, fryer, oven, etc.)
- Complete temperature logs
- Sign the cleaning log
- Empty all bins
- Turn off all appliances and shut off gas
- Check and record walk-in refrigerator and freezer temperatures
Daily food safety checklist
Section titled “Daily food safety checklist”- Check and log refrigerator temperatures (target: below +4°C)
- Check and log freezer temperatures (target: below −18°C)
- Check hot holding temperatures (target: above +60°C)
- Check date labels — discard anything past expiry
- Receive and correctly store new deliveries
- Complete and sign cleaning tasks
- Check staff for illness symptoms — do not allow symptomatic staff to handle food
Weekly manager checklist
Section titled “Weekly manager checklist”- Assess stock levels and place orders
- Conduct partial stocktake of high-turnover items
- Review and approve staff schedule for the following week
- Analyze sales data, identify trends
- Check maintenance issues, follow up on outstanding repairs
- Review the complaints log, identify recurring problems
- Check pest traps
- Review the waste log, identify reduction opportunities