RESTAURANT OPENING CHECKLIST

DATE: ____________

NAME OF RESTAURANT: _______________________________

SHIFT: ___________________ TIME: ________________

RESTAURANT IN-CHARGE: ____________________________

SL. TASK Checked REMARKS

No Yes No
1. Seating arrangement has been done as required.
2. All linen is cleaned, ironed & folded as per the standard.
3. Adequate mise-en-place has been Stacked.
4. Check for table/ chair wobbling.
5. Check for cleanliness & proper lay-out of Table.
6 Check Quality of Glassware and Discard Chipped Glasses.
7. Crockery, Cutlery checked for Cleanliness
8. Ensure Floor is Clean and Polished
9. Walls, Curtains & Checked for any visible Spots.
10. Check for Fused Bulbs and follow up with the Maintenance.
11. All lights and Electrical points Operational
12 Air-Conditioning Operational
13 Check for the proper stacking of Mineral water/Soft Drinks
14 Ensure all stores & supplies are in place with required par.
15 Ensure the Side Station is stacked properly as per the standard
16 Check that the Water Cooler is functioning properly
17 Check Ice cube Machine
18 Ensure that the POS system is working properly
19 Ensure that the Non-Available Item list is written on the Notice
Board & everybody is aware.
20 Check if Telephone Working.
21 Ensure that everybody has service kit & is properly groomed
22 Brief the Staff for the Operation & Up-Selling.
23 Allocate the Staff to their Respective Areas

IMPLEMENTATION ENSURED BY:

A.M:__________________________SIGN:____________________________

RESTAURANT CLOSING CHECK LIST

 DATE: ______________________

NAME OF RESTAURANT: ________________________________

SHIFT: _________________________ TIME: ___________________

RESTAURANT IN-CHARGE: __________________________________

SL TASK Checked Remarks

NO Yes No
1 All cutlery to be washed ,wiped & stacked properly along with
crockery items
2 All Service staff has been debriefed and assigned closing duties.
3 All dirty glassware to be washed , wiped & stacked.
4 Floor has been cleaned by housekeeping.
5 Ensure that the garbage has been cleaned.
6 All crockery, cutlery, and glassware have been shifted to dish
wash.
7 Back Area & the Service area are clean & Store is properly
stacked.
8 Make the Breakage report if any.
9 Wipe all the tables & counters
10 Check all the folders for comment Cards & make report.
11 Air-Conditioning has been switched off.
12 Any items left over by the Guest have been deposited with the
Lost & Found.
13 Restaurant has been reset for the following day.
14 All equipment stored appropriately.
15 Side Station has been cleaned & stacked properly.
16 Soiled linen is stored as per standard and the tied into bundles.
17 Check Dish-wash has been cleared.
18 Store Requisition to be made after physically checking the stock.
19 Switch Off the POS Machine & Music System if any
20 Check for any Discrepancy in Checks.
21 Check for any Void items / KOT to be Authorized.
22 Check for the Sale & Menu Item Summary Report.
23 Log Book to be accurately filled-in.
24 Lights have been switched off and the Restaurant has been locked.
25 Final round taken keeping in mind safety factors.

IMPLEMENTATION ENSURED BY:

A.M:__________________________SIGN:____________________________