A restaurant cannot run in top shape unless you open and close properly. When steps are skipped, everyone feels the effects. Servers are more frazzled, customers are less satisfied, and the kitchen staff is uninspired.
That’s why staying organized and motivated is critical to your restaurant’s success. If you’re wondering how to streamline operations, creating a standard checklist to follow is a great start.
A good checklist is important to keeping your restaurant running smoothly. It helps avoid any mishaps that could happen when the restaurant is not open or closed properly. It can also be useful to keep track of important details such as inventory and emergency contacts. The first step in creating a checklist is to determine the most important tasks that need to be done. This will help you create a comprehensive document that can be referred to by all staff members throughout the day. Once the list is complete, it should be printed out, laminated and displayed in a clear and visible location for employees to refer to during their shifts. It should be updated on a regular basis to make sure that all the necessary tasks are completed in a timely manner. Using a checklist will also help to keep your employees organized and ensure that they are doing their job correctly. It will also allow them to multitask more easily and save time. When you are putting together your opening and closing checklist, it is important to keep in mind that each restaurant will have its own unique needs. For example, some restaurants require a lot of food preparation to be done at the beginning and end of the shift. Another benefit of having a closing checklist is that it can help you stay on top of your restaurant’s cleanliness and sanitization standards. This can help to improve the customer experience and reduce health risks to your customers and staff.
Making a Checklist
Most restaurants divide staff into three separate business units:
- Front of House (FOH)
- Back of House (BOH)
- Management
When managing a checklist, typically a senior server will maintain the FOH, a general manager will oversee the management checklist, and a kitchen manager or sous chef will handle the BOH check off. While these staff members are not responsible for every task, it is their job to make sure it gets done by everyone. Thus, checklists are typically divided by business units and type of task.
Managing a checklist is a powerful tool to help you organize your to-do list and get things done quickly and efficiently. It also helps you stay on track and prevents unnecessary stress and distractions. Whether you’re a manager, an employee, or just someone who needs to keep track of daily tasks, there are a few things you can do to manage your checklist effectively. First, create a priority checklist that organizes your to-dos from urgent and important to less important tasks. Next, assign a priority level to each of your tasks. Organizing your to-dos by priority level will help you prioritize and delegate tasks to the right people and make sure that nothing gets missed. Checklists don’t need to be static, however; they should always be updated and revisited. This way, you can be sure that you’re always on track and never forget anything important. If you want to get started, check out our checklist templates here on Canva. We have both daily and situational checklists, so you can customize and create the perfect to-do list for yourself. If your role involves overseeing a group of employees, you can use a checklist to help you organize your tasks and keep everyone on the same page. This will also help you track the progress of your team and ensure that everyone has their tasks completed. As a general manager, you will have many responsibilities. This includes keeping your restaurant organized and running smoothly, as well as helping out the kitchen manager with the daily tasks of the business unit. Having a checklist to keep track of these tasks will help you keep your staff on task and prevent issues from arising.Overseeing the management checklist:
General Manager:
These tasks fall within duties that include:
- Cleaning
- Food prep
- Stocking and inventory
- Organization and administration
- Finance
Once created, these lists should be printed out, laminated, and posted in clear view of all staff members in that space.
Our Restaurant Checklist for Opening & Closing
Opening
The opening checklist sets a standard for the day and ensures all staff is prepared for the rush. There is nothing worse than being in the weeds because you missed steps while opening. Here are the tasks to keep you on track:
Front of House
Prep Work and Cleaning
- Turn on the dining room and bar lights.
- Remove chairs and position them around the tables.
- Set up the dining room according to the floor plan.
- Polish glasses and silverware.
- Put out place settings.
- Assemble the soda machine and beer taps.
- Make a pot of coffee and brew a batch of iced tea.
- Cut fruit for drinks and bar garnishes.
- Cut up and set out all food for plate garnishes.
- Set out any sauces needed.
- Make side salads and turn on soups.
- Fill water pitchers.
- Wipe down all menus.
Stocking
- Refill receipt paper.
- Make sure all bathrooms are stocked and clean.
- Roll silverware for shift.
Administration
- Sign in.
- Reference reservation list for notes and special requests.
- Check with kitchen about daily specials or menu changes.
- Flip the “Open” sign or turn the light on.
Safety
- Ensure all tables and chairs are sturdy.
- Check all tray tables and stands are usable.
Finance
- Count money in the register if necessary.
- Make sure you have a “bank” on hand.
Back of House
Prep and Cleaning
- Turn on lights, then hoods, then gas, then grills.
- Turn on the fryers.
- Check and log temps of fridge and freezer units.
- Pull all frozen food needed for prep.
- Fill all ice bins.
- Sanitize and sharpen kitchen tools.
- Wipe all food prep surfaces.
Stocking
- Stock line stations.
- Refill all sauces, dressings, and condiments.
- Chop ingredients for kitchen stations.
Administration
- Manage pre-opening deliveries.
- Report on any short or missing inventory that needs to be 86’d for the day.
Safety
- Check all safety stations and equipment to ensure everything functions properly.
Management
Cleaning
- Check the restaurant floor and BOH to ensure it is service-ready.
- Inspect all equipment is working properly.
- Check the guest bathroom for cleanliness.
- Ensure all menus are wiped down and have the correct information.
Staff Management
- Inspect all employee uniforms and make sure everyone is clocked in.
- Hold a quick staff meeting to go over shift responsibilities.
- Review menu items and specials.
- Staff tasting of new items.
- Review and initial any food prep lists when completed.
Administration
- Evaluate any reports from the night before and set goals.
- Review and plan schedule. Update if needed.
- Approve any shift changes.
Organization
- Answer emails, social media posts, and online reviews.
- Organize incoming deliveries.
- Set up equipment maintenance and repair.
Finance
- Pay bills.
- Answer payroll questions.
- Get any daily deposits ready.
- Establish daily sales goals and quotas.
Safety
- Turn off the alarm, unlock the door, and do a quick sweep of the entire store.
Closing
Closing a restaurant is more challenging because you never know what’s going to happen throughout the day. Therefore, a closing checklist should be thorough and prepare the next shift for success. Here are a few general tasks to add to your own:
Front of House
Cleaning
- Burn all ice and drain out the bins.
- Wipe down all serving trays.
- Clean all tables and chairs. Flip chairs on top of the table.
- Wipe down the bar, including stools.
- Remove all non-stick mats on the floor and put them up.
- Pull up any grating and clean spills underneath.
- Sweep and mop the floor.
- Empty water pitchers.
- Reposition all tables and chairs according to the floor plan.
- Wipe down checkbooks, menus, and POS server stations.
- Empty and clean the coffee and iced tea makers.
- Clean the soda station and beer taps. Soak the spouts and plug the taps.
- Seal open wine bottles.
- Pull spouts from liquor bottles and wipe them down.
- Make sure the guest bathroom is clean.
- Empty all rag buckets and put them up.
- Empty all trash bins and take the trash to the dumpster.
- Shine any glass surfaces and windows.
- Turn off the dining room and bar lights.
Stocking
- Roll silverware.
- Restock the server station and paper goods.
- Replenish all items in the guest bathroom.
- Restock coffee and tea, including filters.
- Refill salt and pepper shakers. Marry condiments.
- Restock and run bar inventory on liquor bottles and mixers.
- Refill all bar garnishes.
- Restock all beer kegs and take inventory.
- Stock all fridges with canned drinks, creamer, etc.
Safety
- Lock all alcohol cabinets.
- Secure all doors and windows.
- Check the walk-in freezer and lock it behind you.
Finance
- Run all end of shift reports.
- Count cash, credit card receipts, coupons, etc.
- Tip out the necessary parties.
- Cash out with management.
Back of House
Cleaning
- Burn all ice and drain out the bins.
- Clean all prep areas and line stations.
- Scrub the flat top.
- Change the fryer oil.
- Wash and sanitize all cooking utensils.
- Load the dishwasher.
- Remove all non-stick mats on the floor and hose them down.
- Pull up any grating and clean spills underneath.
- Sweep and mop the kitchen floor.
- Empty all kitchen trash bins and take out the trash.
- Clean and restock the employee bathroom.
- Makes sure the break room is clean and tidy.
- Empty all rag buckets and put them up.
Stocking
- Consolidate all food containers
- Check inventory and adjust any orders that need it.
- Date and label all food before putting away.
- Restock all line stations.
- Store all perishable foods in the walk-in or freezer.
Organization
- Write out a prep list for tomorrow’s prep cook based on remaining inventory.
- Make sure the walk-in is organized according to food safety standards. Rotate stock if needed. All raw food should be on the bottom.
- Rotate fridge inventory. First in, first out (FIFO).
- Unload dishwasher and put everything away.
Safety
- Verify temperature of fridge and freezers.
- Make sure all freezers and walk-ins are shut tight.
- Turn all equipment off and store as needed.
- Safely store any sharp kitchen tools.
- Ensure all employee lockers and breakroom are locked.
Finance
- Reorder any inventory needed within the kitchen budget.
Management
Cleaning
- Walk through the entire store and make sure everything is clean.
- Send all linens to the wash.
- Clean and organize back office
Staff Management
- Check out all employees and make sure everyone is clocked out.
- Fill out the manager logbook with any notable events.
- Create and post the staff schedule (online, breakroom, etc.)
- Post any open job positions and collect applications.
Administration
- Run all end-of-shift reports including server, bar, sales, and inventory.
- Make sure all tips are distributed accordingly.
- Close out the floor register, bar register, and store in the back office.
- Cash out all servers and bartenders. Ensure all numbers match on the report.
- Review and plan schedule. Update if needed. Approve any shift changes.
Organization
- Answer emails, social media posts, and Yelp reviews.
- Organize incoming deliveries.
- Set up equipment maintenance and repair.
- Take care of outstanding paperwork.
Finance
- Compare the end-of-day sales report from the POS with the money in-house and credit card receipts.
- Check all sales data and run a sales report.
- Address any outstanding orders or checks.
- Make deposits and pay any bills due.
- Doublecheck any comps or voids.
Safety
- Lock the door to any restricted areas.
- Make sure all funds are secure in the safe.
- Walk any servers/bartenders out to the car if needed.
- Make sure the computer is off and the office is locked.
- Lock the front door and set the alarm.
Mastering the Checklist
You should already have a few of these, other tasks may sound new, and some don’t apply. Cherry-pick what works and build it out from there. When it comes to running a restaurant, there are a lot of moving parts.
Staying as organized as possible today, could lead to more revenue tomorrow. Since the industry feeds on stressful situations, having a checklist in hand is a surefire way to stay focused and keep all parts of the equation happy.
