Opening Checklist

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Opening Reminders

Before we officially open for the day, we want to make sure our staff
can get in and get the restaurant set up. Start with these key tasks:  

o Turn on lights and music.

o Make sure to wipe all glass door and mirrors to remove

fingerprints.
o Sweep or vacuum floors.

o Position the chairs neatly around the table.

o Ensure that all chairs and tables are sturdy. (refer to checklist)

o Place table settings.

o Stock every station with clean glassware and silverware.

o Fill water pitchers.

o Check reservations list and note any special instructions for the

said event (proper endorsement to MS. Rhea)


o Check with the kitchen about daily specials or other changes to

the menu.
o Make sure bathrooms have been cleaned and restocked with

essentials, like soap and toilet paper (refer to Utility)


o Restock paper napkins.

o Conduct opening inventory in refrigerators.

o Refill condiments, salt, pepper, and sugar.

o Check IWATA cooler if needed to refill water.

PREPARED BY: CHECKED BY:

Ronalyn Bituin Robert Solanoy


Assistant Supervisor Head Supervisor
APPROVED BY:

Evangeline Gula-Laufer
President/General Manager
Closing Reminders
When it’s time to close up for the night, we want to do as much prep as
we can so that the restaurant will be ready for the next day’s opening.
Here are some of the most important items for our restaurant closing
checklist:

o Wipe down and sanitize menus (Tablet and IPad). (Refer to Sir

Robert)
o Wipe down and sanitize tables, counters, booths, high chairs,

waiting chairs and any other open surfaces.


o Arrange tables and chairs accordingly.

o Refill water empty pitchers.

o Clean and sanitize beverages chiller/refrigerator. (Bar area)

o Dry off all freshly-cleaned glassware and silverware. (Refer to

Dishwasher)
o Put glassware and silverware to cabinet for safety.

o Wipe and sanitize bathroom counters and sinks. (Refer to Utility)

o Turn off all kitchen equipment; clean and sanitize. (refer to

Cocktail)
o Sweep or vacuum, and mop floors.

o Conduct closing inventory in refrigerators.

o Ensure that no food is left under the tables and chairs.

o Clean and sanitize refrigerators and dessert cases. (Refer to

Kitchen)
o Wipe cocktail sinks and prepare request for restocking of

supplies (if needed).


o Prepare request for resto and submit to supervisor/in-charge

before 7:30pm.
o Make an endorsement of any pending works if in case the in-

charge/supervisor is off on the following day.

PREPARED BY: CHECKED BY:

Ronalyn Bituin Robert Solanoy


Assistant Supervisor Head Supervisor

APPROVED BY:

Evangeline Gula-Laufer
President/General Manager

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