Restaurant opening and closing checklist
Checklist template
Check this template against your local regulations and your own policies before you use it.
- Business
- Location
- Date
Opening checklist
Before the first guests arrive
| Done | Task | Time | Initials |
|---|---|---|---|
| Arrival | |||
| Disarm the alarm with your own code and walk the whole siteLook for leaks, pests, damage or anything left on overnight. Tell the manager before opening if you find any. | |||
| Turn on the lights, ventilation and extraction hoods | |||
| Food safety and stock | |||
| Check and record every fridge and freezer temperature on the temperature logAnything outside your limits goes to the manager before food is used. | |||
| Check yesterday’s prepared food is labeled, dated and within its use-by time | |||
| Throw out anything out of date, unlabeled or stored wrongly | |||
| Check and put away deliveries, rotating stock so older stock is used firstCheck the delivery temperature of chilled and frozen food and reject anything outside your limits. | |||
| Kitchen | |||
| Turn on and check the ovens, grills, fryers and other cooking equipment | |||
| Make up sanitizer at the right strength and check it with a test strip | |||
| Check every handwash basin has soap, paper towels and hot water | |||
| Clean and sanitize the prep surfaces before use | |||
| Check the dishwasher reaches its rinse temperature | |||
| Front of house | |||
| Set the tables, and check the menus and condiments are clean and full | |||
| Check the restrooms are clean and stocked | |||
| Check the floors and entrance are clean and free of trip hazards | |||
| Systems and cash | |||
| Start the point-of-sale system and the card readers | |||
| Count the cash float and record the amount | |||
| Check today’s bookings and any large groups | |||
| Team briefing | |||
| Brief the team on specials, items that have run out and the day’s bookings | |||
| Remind the team of the allergens in today’s specials | |||
| Safety | |||
| Check every exit is unlocked and clear | |||
| Check the first aid kit, fire extinguishers and fire blanket are in place | |||
- Completed by
- Checked by (manager)
- Date
- Notes
Closing checklist
After the last guests leave
| Done | Task | Time | Initials |
|---|---|---|---|
| Food storage | |||
| Cover, label and date all food that will be kept | |||
| Cool cooked food quickly before it goes into the fridgeFollow the cooling times in your food safety plan. | |||
| Throw out food that can’t be kept safely | |||
| Record the closing fridge and freezer temperatures on the log | |||
| Kitchen cleaning | |||
| Clean and degrease the cooking line, grills and flat tops | |||
| Filter or change the fryer oil, and clean the fryers | |||
| Clean and sanitize all prep surfaces, slicers and cutting boards | |||
| Wash, rinse and sanitize every dish, pan and utensil | |||
| Sweep and mop the kitchen floor and clear the floor drains | |||
| Take out the trash and recycling, and clean the bins | |||
| Front of house | |||
| Clear and wipe the tables, chairs and counters | |||
| Sweep and mop the floors | |||
| Clean and restock the restrooms | |||
| Cash | |||
| Count the till and reconcile it with the point-of-sale reportRecord any difference and the reason if known. | |||
| Lock the cash in the safe or prepare the bank deposit | |||
| Lock-up | |||
| Turn off the cooking equipment and gas, and check the pilot lights are as they should be | |||
| Turn off the extraction hoods, lights and music | |||
| Check every door and window is locked | |||
| Write the handover notes for whoever opensLow stock, equipment faults, bookings and anything to follow up. | |||
| Set the alarm with your own code and lock the entrance | |||
- Completed by
- Checked by (manager)
- Date
- Notes
