运营检查清单
运营检查清单
Section titled “运营检查清单”使用以下检查清单保持日常运营的一致性。可打印并覆膜后贴于前厅、后厨及经理工作站。
开市 — 前厅
Section titled “开市 — 前厅”- 查看并确认当日预订
- 前厅员工简报：预订情况、特别推荐、停售清单
- 检查所有餐桌 — 干净、摆台正确、椅子擦拭完毕
- 检查菜单 — 清洁、最新
- 测试POS终端和打印机
- 工作站备货（调味品、餐巾、餐具、杯具）
- 检查灯光并设定亮度
- 检查并清洁洗手间
- 设定背景音乐和用餐氛围
开市 — 后厨
Section titled “开市 — 后厨”- 检查过夜温度记录
- 接收来货并签收送货单
- 按先进先出原则储存新货
- 后厨员工简报：菜单、特别菜品、变更项
- 各工作站完成备餐
- 确认所有设备运行正常
- 检查库存水平 — 按需紧急下单
收市 — 前厅
Section titled “收市 — 前厅”- 清理所有餐桌，复位或撤换桌布
- 清洁地面（扫地/拖地，擦拭所有表面）
- 关闭收银并对账POS总额
- 填写交班文档
- 清洁洗手间并补充用品
- 关闭灯光、音乐及非必要设备
- 锁好场所并启动安防系统
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