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    Date General:-Yes No Deadlines: Restaurant Opening Checklist

    Uploaded by

    KumarSv
    The document provides a detailed checklist for opening and closing a restaurant. It includes over 50 checklist items across various areas such as general cleanliness, food and beverage storage, employee uniforms and grooming, restaurant layout and set up, billing systems, and closing tasks. Completing each item is meant to ensure the restaurant is properly prepared and secured for service each day.

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    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd

    Date General:-Yes No Deadlines: Restaurant Opening Checklist

    Uploaded by

    KumarSv
    2K views8 pages
    The document provides a detailed checklist for opening and closing a restaurant. It includes over 50 checklist items across various areas such as general cleanliness, food and beverage storage, employee uniforms and grooming, restaurant layout and set up, billing systems, and closing tasks. Completing each item is meant to ensure the restaurant is properly prepared and secured for service each day.

    Original Title

    Restaurant Checklist 1

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    The document provides a detailed checklist for opening and closing a restaurant. It includes over 50 checklist items across various areas such as general cleanliness, food and beverage storage, employee uniforms and grooming, restaurant layout and set up, billing systems, and closing tasks. Completing each item is meant to ensure the restaurant is properly prepared and secured for service each day.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    2K views8 pages

    Date General:-Yes No Deadlines: Restaurant Opening Checklist

    Uploaded by

    KumarSv
    The document provides a detailed checklist for opening and closing a restaurant. It includes over 50 checklist items across various areas such as general cleanliness, food and beverage storage, employee uniforms and grooming, restaurant layout and set up, billing systems, and closing tasks. Completing each item is meant to ensure the restaurant is properly prepared and secured for service each day.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    of 8
    At a glance
    Powered by AI
    The document provides detailed checklists for opening and closing tasks in a restaurant to ensure smooth operations.

    The opening checklist involves checking store items, employee uniforms and grooming, restaurant layout and cleanliness, briefing staff and ensuring all stations and equipment are ready for service.

    The closing checklist involves tasks like switching off equipment, counting cash, updating reports, checking for maintenance needs, cleaning all areas and ensuring everything is locked up securely before leaving.

    Restaurant Opening Checklist

    DATE
    General :- Yes No Deadlines
    Switch on the lights
    Turn on the music
    Check house keeping duties : vacuuming, dusting, cleaning
    Check store file for any pending store pick-ups
    Check air conditioning
    Check alll the side stations are well stacked all service equipments are clean
    Check for all linen and and enough stock availability Organise for Linen Exchange to be done

    Pantry Area
    All walls are clean
    Landing tables are clear and properly wiped
    Check back area dustbin
    Wash up area and basin are cleared
    Wiping area is clean and tidy
    The breakage bin is empty
    Floor is clean and sparkling

    Food Dry Store Beverage stores(for all meal period)


    Check for all morning breakfast store material (two days prior)
    Check all food store items, general store,beverage store is maintain according to outlet par stock
    Separate checklist for store is maintain

    Employees
    Check hygiene standards
    Check grooming standards
    Check for proper uniforms
    Check for the service gears
    Check for proper make up/hair accessories for female employee
    Check for Waiter's Kit
    Check for body odour

    Restaurant Layout
    Check for cleanliness of tables and chairs
    Check for wobbling of tables & chairs
    Check for cleanliness of the stations and chinawear ,table set up
    Water pitcher are ready for service
    Tissue Napkins are neatly placed on the tables
    Check for proper layout of tables
    Cleanliness and stacking of all side stations and workstations all stacked as per daily par stock
    Check the a'la carte pickup counters
    Check the bread pickup counter for the bread baskets with napkins, (For a'la carte)
    Salt and Pepper are appropriately filled and clean
    Check the wine chillers which are to be filled with ice and water (for lunch/dinner)
    Check the menus as there should be food menus, wine list, and dessert
    menus(all to be in good conditions with no stains and marks)

    Briefing (along with briefing sheet)


    Brainstorm with Manager regarding important points discussed in the daily F&B Meeting
    Note down valid points to be discussed in the briefing sheet
    Make allocation
    Summon all staff in the designated briefing area
    Punctuality
    Discuss all information on the sheet elaborately
    Discuss any important Guest Details (VIP's, Return Guest, Special Guest)
    Discuss any promotions or events that are ongoing in the hotel
    Discuss previous day's sale, monthly budget and variance
    Hotel information discussed
    Non availabilities of food and beverage
    Items to be upsold/ Slow and non moving items
    Explain the speciality of the evening
    Check information & knowledge levels of staff by asking relevant questions
    Give assignments for the next day's briefing
    Conduct a short training
    Explain any change in plan of action for the evening
    Acknowledge and appreciate extra efforts made by staff
    Ask for any feedback, suggestions or grievance

    Billing & IDS


    Switch on the IDS
    Count the float
    Check the pending checks
    Keep bill folders ready for service
    Check for KOT ROLL
    Check all printers

    Signature
    Supervisor
    Restaurant Closing Checklist

    DATE
    IDS & Desk
    IDS functioning well
    No checks are pending/ open
    Print Menu item summary report
    Print Serving period financial report.
    Count all the cash in the cash drawer.
    Separate the Float amount from the cash.
    Complete the cash drop envelope.
    Cash drawer locked Micros switched off
    Tally all EDC totals against Micros Credit totals.
    Perform Batch close of all EDC machines.
    Check KOT printer roll & paper roll.
    Check IDS printer paper roll.
    EDC machine functioning well
    Check stock of Micros & EDC roll
    Check bill folder are in good condition
    Fill the log book
    Briefing sheet updated
    Count & stack all menus in proper position.
    Lock all drawers and cabinets.
    Turn on call forwarding to designated department.
    Remove all Old newspapers
    Check for the cleanliness of the Menu Cards

    Side Stations
    Cleanliness and up keep.
    Stacking of cutlery/crockery in terms of quantity and order.
    IDS is turned off.
    Fresh check leaves are stacked.
    Folders have pens, comment cards, are clean and in proper quantity.
    All equipment is cleaned and locked in cabinets.
    All menus are cleaned, counted and stacked.
    Lock all cabinets and drawers.
    Note down any maintenance tasks needed to be done.
    Check for cleanliness.

    Administration
    Prepare log sheet.
    Send out maintenance request to concerned persons
    Update Snag List.
    Update Menu Item Sales Report in the system.
    Update Guest Data Bank
    Update comment card analysis report
    Check Beverage Inventory sheet for updation.
    Check requisitions for the next day.

    General Restaurant
    Chair upholstery proper & clean
    Cushion to be properly stacked
    Check the deck floors are clean and free of stains.
    Tables are set as per standard
    Table top is clean & in good condition
    Tissue holders are in good condition and clean
    Side station are well stocked/staged & ready
    Bar area cleaning
    Briefing sheet updated
    Collect IDS reports for updation in the system.
    Update outlet log for info and any special tasks/ handovers for the opening shift next day.
    Update store-file for all store pick-ups to happen the next day.
    Switch off the lights and music.
    Outlet keys are kept at the designated area.
    Deposit Cash Envelope in the Safe Drop Box.
    Breakages to be handed over to Stewarding
    Check all ketch up and all other accompiments are as per the daily par stock

    Bar
    Ensure the Bar Bins are emptied
    Remove all empty bottles
    Remove fresh fruit garnishes
    Ensure to load the Koldtech with the requird beverages
    Ensure no glasses are in the Wash up area
    Ensure to clean the Coffee Machine
    Ensure to lock all cabinets
    Ensure to clean the speed rail
    Complete the beverage inventory

    Signature
    Outlet Manager/AM
    ist

    Yes No Deadlines

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