Restaurant Closing Checklist: Daily Closing Checklist Ideas
A restaurant closing checklist helps you stay focused and organized, making it easier for you to get your work done each day. It also helps ensure that no tasks are missed or forgotten. And best of all, creating your own checklist customized specifically for your business needs is easy.
So if you’re looking for a way to simplify your life and reduce your stress level, a daily restaurant closing checklist is the answer you’ve been looking for!
Restaurant Closing Checklist
It’s the end of the day, and you’re shutting down your restaurant. As you go through your daily closing routine, you notice something’s wrong. Panic starts to set in as you realize that you may have forgotten something important.
If this has happened to you, don’t worry – you’re not alone. Every restaurateur has faced at least one close call like this during their career. But fortunately, you can take some steps to help minimize the chances of it happening again.
Here are some tips for creating a daily restaurant closing checklist to help ensure a smooth and stress-free shutdown.
- Make a list of everything that needs to be done before you leave.
This may seem like a no-brainer, but it’s important to take the time to sit down and make a comprehensive list of everything that needs to be done before you lock up for the night. This includes turning off all the lights, setting the alarm, counting the register drawer, and doing a final sweep of the dining room and kitchen.
- Delegate tasks to responsible employees.
If you have a staff of more than one person, it’s important to delegate tasks so that everyone has a specific responsibility and knows what they need to do before leaving. For example, you might assign someone to turn off all the restaurant lighting, someone else to set the alarm, and someone else to count the register drawer.
- Create a daily restaurant closing checklist sheet.
One of the best ways to ensure everything is done correctly is to create a daily restaurant closing checklist sheet. This can be a simple piece of paper or an Excel spreadsheet that lists out all of the tasks that need to be completed before you leave. Then, as each task is finished, you can check it off the list.
- Put the daily restaurant closing checklist in a visible location.
Once you’ve created your daily restaurant closing checklist, it’s important to put it in a visible location so everyone on staff can see it. A good spot might be on a bulletin board in the break room or near the time clock.
- Review the daily restaurant closing checklist with your staff each night.
Before you leave, take a few minutes to review the daily restaurant closing checklist with your staff. This will help ensure that everyone knows what needs to be done and can help spot any potential problems.
By following these tips, you can create a daily restaurant closing checklist that will help make sure nothing is left behind when you close up shop for the night.
Front of House Closing Checklist
There are many things to remember when closing a restaurant at night’s end. Here is a restaurant closing checklist to help make sure nothing is forgotten.
Ensure that all surfaces are clean and free of debris.
Wipe down and sanitize all surfaces (tables, chairs, and countertops).
Wipe down and sanitize checkbooks, menu, and wine list.
Wipe down the bar, host stand, and any mobile point of sale system or stations.
Sweep and mop all floors.
Return the chairs to their proper places.
Empty all trash cans and bins.
- Bar Tasks
Clean and sanitize all surfaces.
Wash and clean all bar glasses, cups, and utensils with glassware cleaner.
Sanitize and organize all bar glasses, cups, and utensils.
Polish all glasses and utensils.
Wash and sanitize all cutting boards.
Seal open bottles of wine.
Restock all drink supplies, including mixers, juices, sodas, etc.
Replenish the fridges with canned drinks.
Refill garnishes for basic bar drinks.
Keep track of all your stocks and keep an inventory sheet.
Organize the liquor bottle display.
Discard any expired or spoiled items.
Take out any trash or recyclables.
Turn off all bar lights.
Check that all doors and windows are locked and secure.
Make sure that any hazardous materials are properly stored.
Check that all equipment and other appliances are turned off and unplugged.
Check for any safety hazards.
Set the alarm system.
Turn off all lights except for exit signs.
Clear off counters and tables.
Replenish the napkin dispensers.
Replenish salt and pepper shakers.
Place all menus in the menu holder.
Check if the menus are updated and accurate.
Put away any loose items lying around.
Return tools, supplies, and equipment to their appropriate storage areas.
Ensure that all table settings are complete and accurate.
Confirm that the restaurant reservations book is up to date.
Restock any low supplies in the front of house area.
Straighten up any areas that are cluttered.
Ensure that all items are in their proper place.
Print out sales reports for the night.
Count and organize all cash on hand.
Reconcile all sales receipts and credit card transactions.
Ensure that your cash matches the amounts recorded in your point of sale system (POS System).
Make sure that all cash registers are closed out and balanced.
Prepare a bank deposit for the night’s earnings.
Update records of tips received.
Record all sales for the night.
Make sure that the safe is locked.
Turn in any keys to the office or restaurant manager.
Make sure all doors are locked and the alarm is set.
Back of House Closing Checklist
Wipe down all doors, walls, and windows.
Wipe down and sanitize all surfaces in the kitchen, including counters, stovetop, oven, sink, and fridge.
Sweep and mop all floors.
Wash the dishes.
Clean and sanitize all cooking utensils, cutting boards, knives, and other utensils.
Clean all prep areas, line stations, and storage areas.
Empty all trash cans and replace garbage bags.
Clean and sanitize bathroom counters and sinks.
Restock supplies as needed.
Sanitize all food preparation areas.
Sanitize all equipment and surfaces.
Secure all perishable food items in the proper storage containers and store them in the walk-in refrigerator or freezer.
Label all food storage containers with the contents and date.
Throw away food that is past its expiration date or that has been opened and not used within a week.
Restock any items that are low or empty.
Check that food storage appliances are working properly.
Check for bugs and rodents before you put food in the cupboard or other storage areas.
Ensure that fridge and freezer doors are closed tightly.
Take inventory of all stock, supplies, and equipment.
Check inventory to see if any supplies need to be ordered or are falling below the reorder level.
Restock as necessary.
Check for any expired items.
Check for any missing or damaged items.
Organize a stockroom.
Organize all inventory in a designated storage area.
Update inventory records.
Rotation of inventory in the refrigerator should follow the first-in, first-out (FIFO) method (for more information, see what is FIFO).
To prevent cross-contamination, ensure walk-in refrigerators are organized according to food safety standards. Raw meat, poultry, and seafood should be placed in containers or sealed plastic bags, and dairy eggs should be kept in their original carton and refrigerated as soon as possible.
Empty the dishwasher, dry the dishes, and put everything back in its correct place.
Ensure that all areas are clean and free of clutter and debris.
Put away any loose items, tools, equipment, and materials.
Label everything clearly.
Ensure that all restaurant equipment is stored properly and securely.
Straighten up all workstations and common areas.
Set up for the next day’s operations.
Make sure that the kitchen is free of trip hazards.
Ensure that all food is properly stored and labeled to avoid cross-contamination.
Sanitize all surfaces to prevent the spread of bacteria and illness.
Turn off all machinery and electrical equipment.
Check that stoves and other kitchen appliances are turned off and unplugged.
Put away any dangerous chemicals or cleaners.
Make sure that any sharp kitchen tools are stored in a safe place.
Check the fire extinguisher to ensure it is full, in working order, and up to date.
Test the alarm system to make sure it is working properly.
Ensure that all exit signs are visible.
Make sure all emergency exits are clear and unobstructed.
Conduct a final walkthrough of the premises to check for any potential hazards.
Secure all doors and windows.
Set the alarm system.
Turn off all lights.
Restaurant Manager Closing Checklist
Walk through the whole restaurant to ensure that all areas are clean and sanitized, including the kitchen, dining room, bathrooms, and other public areas.
Check that all surfaces are free of dirt and debris and that floors are mopped or swept as needed.
Ensure that all trash is removed from the premises and that recycling is properly sorted.
Check the staff schedule for the next day’s assignments.
Ensure that the restaurant is ready for the next shift.
Check the hours your employees are clocking in and out.
Ensure that everyone has clocked out for the night.
Complete the manager log book at the end of each shift to document notable events.
Keep track of staff performance.
Confirm that all tasks assigned to staff members have been completed.
Thank your team for their hard work during the shift.
Tidy up your office.
Lock down the restaurant POS systems.
Log off computers.
Check the walk-in cooler and freezer to make sure that all food is stored correctly.
Ensure that all tables and chairs are properly arranged.
Check that all menus and other materials are in their proper place.
Ensure that all bills (e.g., rent, utilities) are paid on time.
Make sure payroll is processed and delivered on time.
Count the cash register drawer to ensure that it matches the sales for the night.
Compare your daily sales report from the point-of-sale system with the money in the till and credit card slips.
Prepare a deposit slip for the next day.
Ensure all sales have been properly accounted for and that all revenue from the other day has been deposited.
Make sure that all receipts and other paperwork are properly filed away.
Analyze sales data and prepare a report for the day’s sales.
Ensure that all employees report tips and distribute tip-out when applicable.
Respond to bookings, inquiries, or other administrative tasks.
Complete any paperwork related to finances.
Check to make sure that all kitchen equipment is turned off and unplugged.
Walk through the restaurant to make sure that there are no hazards.
Make sure that the premises are free of trip hazards.
Check that all hazardous materials are properly labeled and stored.
Ensure that all exit signs are illuminated and emergency exits are clear.
Make sure that all doors and windows are locked before leaving the restaurant.
Set the alarm system before leaving for the night.
Turn off all lights.
When managing your restaurant, consider using a daily restaurant closing checklist to ensure that your staff is focused on the tasks that need to be done. You can create a detailed spreadsheet and add every task you want to be completed before you turn it in for the night. This gives you and your staff a guideline of what needs to be accomplished properly and effectively.
Frequently Asked Questions About Restaurant Closing Checklist
There are many questions restaurateurs have when it comes to closing their restaurants. Below are some of the most frequently asked questions and their answers.
What Is a Restaurant Checklist?
A restaurant checklist is a document used by restaurants to ensure that all necessary tasks are completed before, during, and after service. The checklist typically contains a list of items to be checked or completed, as well as the corresponding person responsible for each task.
What Are the Basic Responsibilities of Staff at Closing Time of a Bar?
The basic responsibilities of staff at the closing time of a bar are to ensure that all customers have left the premises, to clean up the bar area, and to restock any supplies that may be needed for the next day. In some cases, staff may also be responsible for securing the premises for the night.
What Is End of Service Procedures In the Kitchen?
End-of-service procedures are the steps that kitchen staff take to close the kitchen for the night. These procedures ensure that all equipment is turned off and cleaned, all food is properly stored, and the kitchen is ready to open the following day again.
Why Is It Important to Have a Closing Checklist?
It is important to have a restaurant closing checklist for several reasons.
- A restaurant closing checklist ensures that all tasks are completed before the restaurant closes for the night. This helps to avoid problems such as food spoilage or equipment damage.
- A restaurant closing checklist improves communication between employees and management. This ensures that everyone is on the same page when it comes to closing procedures.
- A restaurant closing checklist helps create a sense of accountability among employees. This leads to improved performance and fewer mistakes being made.
Why Are Checklists Important for a Restaurant?
Checklists are important for a restaurant because they help ensure that all tasks are completed promptly and efficiently. They also help keep track of what needs to be done and when it needs to be done.