Restaurant Closing Procedures Checklist

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PRE-CLOSING PREPARATION (1-2 Hours Before Close)

Customer Service & Communication

[ ] Announce last call for food orders (45-60 minutes before close)
[ ] Announce last call for drinks (30-45 minutes before close)
[ ] Inform host staff to stop seating new parties
[ ] Politely tell walk-in customers that the kitchen is closing
[ ] Start clearing occupied tables carefully
[ ] Begin closing unused dining sections
[ ] Call delivery services to confirm closing time
[ ] Update online ordering systems to "closed" status
[ ] Post closing time reminders on social media platforms
[ ] Turn off online reservation system for same-day bookings
[ ] Update Google Business hours and phone message
[ ] Notify taxi and ride-share services about closing time
[ ] Inform regular customers about tomorrow's specials
[ ] Check for any special dietary requests for remaining guests
[ ] Prepare takeout containers for remaining food orders

Staff Coordination

[ ] Hold pre-closing team meeting with all staff
[ ] Give specific closing tasks to each team member
[ ] Review any special procedures for today
[ ] Handle service issues or customer complaints
[ ] Confirm staff schedule for tomorrow's shift
[ ] Check how staff will get home safely
[ ] Review weather conditions that might affect departure
[ ] Set up ride-sharing for staff without cars
[ ] Assign backup staff for critical closing tasks
[ ] Review overtime policies with hourly employees
[ ] Check staff meal preferences before kitchen closes
[ ] Confirm emergency contact numbers are current

1. FINAL CUSTOMER SERVICE & GUEST DEPARTURE

Guest Management

[ ] Make sure all guests have received their complete orders
[ ] Process all final payments and close open tabs
[ ] Check that no open orders remain in POS system
[ ] Help guests with takeout containers and bags
[ ] Find any lost items and record in lost & found log
[ ] Thank departing guests and invite them back
[ ] Clear entrance and waiting area of all guests
[ ] Lock front doors after last guest leaves
[ ] Check outdoor seating areas for remaining guests
[ ] Make sure private dining rooms are completely empty
[ ] Escort VIP guests to their vehicles if needed
[ ] Handle any guest complaints with manager approval
[ ] Collect business cards or contact info for follow-up
[ ] Distribute customer satisfaction surveys if applicable

Final Service Tasks

[ ] Complete any remaining to-go orders
[ ] Package leftover food for staff meals (if allowed by policy)
[ ] Clear host station and organize menus properly
[ ] Turn off music and entertainment systems
[ ] Adjust lighting to appropriate closing levels
[ ] Collect and secure all customer feedback forms
[ ] Clean up any spills or messes in guest areas
[ ] Return borrowed items (coats, umbrellas) to lost & found
[ ] Check restrooms for any remaining guests
[ ] Secure children's items like high chairs and booster seats

2. TECHNOLOGY & SYSTEMS MANAGEMENT

Point of Sale Systems

[ ] Back up POS data to cloud server or local backup
[ ] Update menu items and pricing for next day service
[ ] Clear temporary holds and incomplete orders from system
[ ] Test internet connection for tomorrow's operations
[ ] Charge all handheld POS devices and tablets
[ ] Print daily sales reports for management review
[ ] Update employee access codes if needed
[ ] Check for software updates on POS terminals
[ ] Verify credit card processing is working properly
[ ] Clear cache and temporary files from POS systems

Digital Systems

[ ] Update social media with tomorrow's daily specials
[ ] Respond to online reviews and customer messages
[ ] Check online ordering platforms for technical issues
[ ] Back up security camera footage if required by policy
[ ] Update digital menu boards with tomorrow's offerings
[ ] Check website for accuracy and functionality
[ ] Update delivery app availability and menu items
[ ] Verify online reservation system is working correctly
[ ] Check email for customer inquiries or complaints
[ ] Update inventory levels in online ordering systems

Communication Systems

[ ] Check phone system for new voicemails
[ ] Update outgoing message with next day's hours
[ ] Test two-way radios and charge batteries
[ ] Make sure emergency contact numbers are current and accessible
[ ] Check fax machine for important documents
[ ] Update caller ID information if needed
[ ] Test intercom system between kitchen and front of house
[ ] Verify cell phone coverage in all areas of restaurant

3. DINING ROOM & FRONT OF HOUSE CLEANUP

Table Service Area

[ ] Clear all tables completely (dishes, glassware, utensils, decorations)
[ ] Remove tablecloths and napkins (if applicable)
[ ] Wipe and sanitize all table surfaces thoroughly
[ ] Clean and sanitize chairs (seats, backs, arms, legs)
[ ] Wipe down booth seats and backs completely
[ ] Clean under tables and booth seating areas
[ ] Organize and clean salt/pepper shakers and condiment containers
[ ] Sanitize menus and menu holders properly
[ ] Clean and organize table decorations and centerpieces
[ ] Check for and remove any gum stuck under tables
[ ] Vacuum or sweep all floor areas in dining room
[ ] Mop entire dining area with appropriate cleaning solution
[ ] Clean baseboards and remove wall scuffs
[ ] Empty all trash containers in dining area
[ ] Replace trash bags in all dining area bins
[ ] Clean table condiment holders and refill as needed
[ ] Check and tighten loose table legs or chair parts
[ ] Clean ceiling fans and light fixtures
[ ] Spot clean walls and remove fingerprints and food stains
[ ] Polish wood surfaces with appropriate cleaners
[ ] Clean window sills and remove dust buildup

Host and Reception Area

[ ] Wipe down host station and POS terminal
[ ] Organize reservation book and waiting list notes
[ ] Clean and organize menus at entrance display
[ ] Sanitize door handles and entrance surfaces
[ ] Clean glass doors and windows inside and outside
[ ] Sweep and mop entrance area thoroughly
[ ] Organize promotional materials and business cards
[ ] Turn off all "OPEN" signs and neon displays
[ ] Check lost and found area and organize items
[ ] Clean and organize waiting area magazines and materials
[ ] Check and replace any burnt-out bulbs in entrance area
[ ] Update and organize takeout menu display
[ ] Clean and polish brass or metal fixtures
[ ] Dust decorative items and artwork
[ ] Check coat closet and return any forgotten items

Restroom Maintenance

[ ] Clean and sanitize all toilet bowls and urinals completely
[ ] Wipe down sinks, faucets, and countertops
[ ] Clean mirrors and remove water spots and fingerprints
[ ] Sanitize door handles, light switches, and grab bars
[ ] Refill toilet paper, paper towels, and soap dispensers
[ ] Empty all trash containers and replace liners
[ ] Sweep and mop floors with disinfectant
[ ] Check and clean exhaust fans
[ ] Spray appropriate air freshener
[ ] Make sure adequate supplies are ready for next day
[ ] Report any maintenance issues to management
[ ] Lock supply closets securely
[ ] Check and clean baby changing stations thoroughly
[ ] Make sure proper water temperature at all sinks
[ ] Clean and disinfect flush handles and toilet seats
[ ] Check for grout damage or tile problems
[ ] Replace any broken or missing hardware
[ ] Clean and sanitize waste receptacles

4. OUTDOOR AREAS & PATIO MANAGEMENT

Patio and Outdoor Seating

[ ] Clear and clean all outdoor tables and chairs
[ ] Store or secure outdoor furniture if required by weather
[ ] Empty all outdoor trash containers and recycling bins
[ ] Clean outdoor restroom facilities (if applicable)
[ ] Check and secure patio umbrellas properly
[ ] Turn off outdoor heating and cooling systems
[ ] Clean outdoor bar areas and secure liquor access
[ ] Secure outdoor sound system equipment
[ ] Check outdoor lighting and replace burnt bulbs
[ ] Lock patio gates and access points
[ ] Clean outdoor cooking equipment if applicable
[ ] Secure outdoor decorations and signage
[ ] Check outdoor electrical connections and outlets
[ ] Clean and secure outdoor storage areas

Parking and Exterior Areas

[ ] Check parking lot for debris and general cleanliness
[ ] Make sure exterior lighting is working properly
[ ] Clean entrance walkways and remove safety hazards
[ ] Check and empty exterior cigarette containers
[ ] Secure outdoor signage and advertising materials
[ ] Lock dumpster area and check for overflow problems
[ ] Clean sidewalks and entrance areas
[ ] Check landscaping for maintenance needs
[ ] Secure outdoor equipment and furniture
[ ] Check exterior security cameras and lighting

5. KITCHEN OPERATIONS & CLEANUP

Equipment Shutdown

[ ] Turn off all cooking equipment (grills, fryers, ovens, ranges)
[ ] Allow equipment to cool properly before cleaning
[ ] Leave refrigeration units running at proper temperatures
[ ] Turn off heat lamps and food warming equipment
[ ] Shut down coffee machines and espresso equipment properly
[ ] Turn off ice machines (if daily protocol requires)
[ ] Clean and turn off food processors and blenders
[ ] Empty and clean steam tables thoroughly
[ ] Turn off ventilation hoods (if protocol allows)
[ ] Shut down pizza ovens following proper cool-down procedures
[ ] Clean and secure knife sharpening equipment
[ ] Turn off food warming drawers and holding cabinets
[ ] Shut down specialty cooking equipment (rotisseries, etc.)
[ ] Check that gas lines are properly shut off

Food Preparation Areas

[ ] Clean and sanitize all prep surfaces completely
[ ] Sanitize cutting boards and food prep tools
[ ] Clean and organize knife stations properly
[ ] Wipe down all equipment exteriors
[ ] Clean underneath prep tables and equipment
[ ] Sanitize food slicers and mandoline slicers
[ ] Clean mixer bowls and all attachments
[ ] Organize spice and seasoning stations
[ ] Clean and sanitize can openers
[ ] Organize and clean portioning scoops and ladles
[ ] Check and clean scales and measuring equipment
[ ] Clean prep sink drains and remove all debris
[ ] Sanitize food storage containers and lids
[ ] Clean and organize small kitchen tools
[ ] Wipe down prep area walls and backsplashes

Cooking Equipment Deep Clean

[ ] Scrape and clean all grill surfaces thoroughly
[ ] Clean grill drip trays and replace if needed
[ ] Filter and clean fryer oil (or schedule for next day)
[ ] Clean fryer baskets and all accessories
[ ] Wipe down oven interiors and clean racks
[ ] Clean stovetop surfaces and burner grates
[ ] Empty and clean all grease traps
[ ] Clean exhaust hood filters (on scheduled basis)
[ ] Wipe down equipment control panels
[ ] Clean salamander and broiler units completely
[ ] Empty and clean equipment drip pans
[ ] Clean convection oven fan blades (if scheduled)
[ ] Descale coffee and espresso machines (if scheduled)
[ ] Clean and sanitize food holding equipment
[ ] Check equipment for wear and maintenance needs

Dishwashing Station

[ ] Wash all remaining dishes, glassware, and utensils
[ ] Run final dishwasher cycle with proper sanitizer
[ ] Clean and sanitize dish machine inside and outside
[ ] Organize clean dishes in proper storage areas
[ ] Empty and clean all dish sinks
[ ] Wipe down all dish area surfaces
[ ] Take out all dish pit trash and recycling
[ ] Refill dish soap and sanitizer for next day
[ ] Clean and organize dish racks and bus tubs
[ ] Clean dish machine interior and remove lime buildup
[ ] Check and clean dish machine filters
[ ] Make sure dish machine water temperature is correct
[ ] Clean pre-rinse spray hose and nozzle
[ ] Sanitize dish area floor and floor mats
[ ] Check dish machine for any mechanical problems

Food Storage and Cold Storage

[ ] Organize walk-in cooler shelves by food type
[ ] Check and record all refrigerator temperatures
[ ] Label and date all leftover food items properly
[ ] Rotate stock using FIFO (First In, First Out) method
[ ] Remove expired or spoiled items immediately
[ ] Cover all food items properly with lids or wrap
[ ] Clean refrigerator shelves and interior surfaces
[ ] Organize freezer contents and check temperatures
[ ] Check cold storage door seals for proper closure
[ ] Clean walk-in cooler and freezer floors
[ ] Check and clean drain lines in all coolers
[ ] Make sure backup temperature monitoring systems work
[ ] Clean reach-in cooler door handles and gaskets
[ ] Check dry storage areas for pests and organization
[ ] Verify proper storage temperatures for all food items

Waste Management and Sanitation

[ ] Empty all kitchen trash containers completely
[ ] Take out garbage to dumpster area
[ ] Separate recyclables according to local guidelines
[ ] Dispose of cooking oil properly at designated location
[ ] Clean all waste disposal areas
[ ] Sanitize all garbage containers
[ ] Check pest control stations and report any issues
[ ] Sweep and mop all kitchen floors with sanitizer
[ ] Clean floor drains and rubber mats
[ ] Sanitize all hand washing stations
[ ] Clean grease collection containers
[ ] Check cardboard recycling area for proper organization
[ ] Clean and sanitize mop buckets and cleaning tools
[ ] Replace worn floor mats with clean ones
[ ] Check kitchen ventilation and air quality

6. BAR AREA PROCEDURES

Bar Service Cleanup

[ ] Close all open bar tabs and process payments
[ ] Clean and sanitize bar top surfaces completely
[ ] Wipe down bar stools and seating areas
[ ] Clean bar POS system and terminals
[ ] Organize bar tools and equipment properly
[ ] Empty and sanitize all ice bins
[ ] Clean ice scoops and bar utensils
[ ] Drain and clean beer tap lines (if scheduled)
[ ] Clean draft beer towers and faucets
[ ] Clean bar sink drains and remove debris
[ ] Wipe down bar refrigerator handles and surfaces
[ ] Clean and organize bar towel storage area
[ ] Sanitize bar cutting boards and knife storage
[ ] Clean bar floor mats and behind bar area

Glassware and Bar Tools

[ ] Wash and sanitize all glassware properly
[ ] Polish wine glasses and stemware until spotless
[ ] Clean and organize bar tools (shakers, strainers, jiggers)
[ ] Sanitize blenders and mixers thoroughly
[ ] Clean and organize speed rails
[ ] Wipe down liquor bottles and organize by type
[ ] Clean and sanitize cutting boards used for garnishes
[ ] Organize garnish containers and cover properly
[ ] Clean and sanitize bottle openers and corkscrews
[ ] Check glassware for chips, cracks, or damage
[ ] Clean glass washing brushes and replace if needed
[ ] Organize bar napkins and cocktail supplies
[ ] Clean and sanitize juice containers and mixers

Inventory and Restocking

[ ] Restock liquor bottles and beer inventory
[ ] Refill mixers, syrups, and juice containers
[ ] Restock bar napkins and cocktail accessories
[ ] Organize bar garnishes and refrigerate properly
[ ] Count and secure expensive liquor bottles
[ ] Update bar inventory sheets with current counts
[ ] Clean and organize back bar storage area
[ ] Secure wine storage areas and cellar
[ ] Check CO2 tank levels for draft beer systems
[ ] Rotate wine inventory using FIFO method
[ ] Clean and organize bitters and specialty liqueurs
[ ] Check bar equipment for maintenance needs
[ ] Update bar menu pricing and availability

7. DELIVERY & THIRD-PARTY SERVICES

Delivery Platform Management

[ ] Close all third-party delivery platforms (Uber Eats, DoorDash, Grubhub)
[ ] Process final delivery orders and payments
[ ] Update delivery platform hours for next day service
[ ] Review delivery driver feedback and customer ratings
[ ] Match delivery platform sales with POS system totals
[ ] Secure delivery driver entrance and pickup areas
[ ] Clean delivery staging area and storage
[ ] Update delivery menu items and pricing
[ ] Check delivery equipment (bags, containers) inventory
[ ] Review delivery driver performance and tips

Catering and Special Orders

[ ] Confirm tomorrow's catering orders and requirements
[ ] Prepare special dietary request notes for kitchen
[ ] Check large party reservations and special requirements
[ ] Organize catering supplies and specialized equipment
[ ] Review catering delivery times and locations
[ ] Confirm catering staff assignments for tomorrow
[ ] Check catering payment status and requirements
[ ] Prepare catering setup instructions for next day

8. POINT OF SALE & FINANCIAL PROCEDURES

Daily Sales Reconciliation

[ ] Print complete end-of-day sales reports
[ ] Match total sales against register receipts
[ ] Count all cash drawers and match with sales
[ ] Process credit card batch settlements
[ ] Record any voids, comps, or discount transactions
[ ] Calculate and distribute tip pools fairly
[ ] Complete manager override log with explanations
[ ] Document any payment discrepancies or issues
[ ] Match gift card sales and redemptions
[ ] Process refunds and credit card chargebacks
[ ] Check loyalty program points and redemptions
[ ] Verify employee meal deductions and discounts
[ ] Review daily labor costs against sales targets

Cash Management

[ ] Count and record all cash register totals
[ ] Prepare bank deposit bag with proper documentation
[ ] Secure all cash in safe with dual control procedure
[ ] Log safe combination access in security book
[ ] Record petty cash transactions and receipts
[ ] Complete cash drop procedures according to policy
[ ] Check credit card tips versus cash tips
[ ] Update daily sales tracking sheets
[ ] Count and secure bar cash drawer separately
[ ] Document any cash-handling discrepancies
[ ] Verify change fund amounts for next day
[ ] Check foreign currency exchange rates if applicable

Administrative Tasks

[ ] File all receipts and paperwork properly
[ ] Complete manager log entries with detailed notes
[ ] Record any incident reports or unusual events
[ ] Update staff scheduling notes and changes
[ ] Process comp meal documentation with reasons
[ ] Complete health department required logs
[ ] Update reservation system with notes
[ ] Prepare management reports for review
[ ] Update labor cost tracking sheets
[ ] Process workers' compensation reports if needed
[ ] Document customer complaint resolutions
[ ] Review and update employee training records

9. MAINTENANCE & EQUIPMENT MONITORING

Preventive Maintenance Checks

[ ] Check HVAC system operation and replace filters if needed
[ ] Test all emergency lighting systems and exit signs
[ ] Check fire suppression system indicators and alarms
[ ] Test water pressure and temperature throughout building
[ ] Inspect electrical outlets for damage or loose connections
[ ] Test ground fault circuit interrupters (GFCI) monthly
[ ] Check plumbing for leaks, clogs, or unusual noises
[ ] Make sure proper ventilation in all work areas
[ ] Check elevator operation and emergency phone
[ ] Test alarm systems and emergency procedures

Equipment Monitoring

[ ] Log equipment maintenance schedules and due dates
[ ] Check equipment warranty and service contract dates
[ ] Document any unusual equipment noises or performance issues
[ ] Check backup power systems (generators, UPS units)
[ ] Monitor water filtration system status and replace filters
[ ] Check refrigeration compressor operation and efficiency
[ ] Test kitchen equipment safety features and shut-offs
[ ] Monitor equipment temperature gauges and controls
[ ] Check equipment for signs of wear or damage
[ ] Update equipment maintenance tracking logs

10. INVENTORY MANAGEMENT & STORAGE

Food Inventory

[ ] Do spot checks on key inventory items and popular dishes
[ ] Record food waste and spoilage with estimated costs
[ ] Update inventory management system with current counts
[ ] Note items running low and add to ordering list
[ ] Check proper food storage temperatures in all areas
[ ] Check expiration dates on all perishable items
[ ] Organize dry storage areas by category and date
[ ] Secure valuable inventory items (meat, seafood, alcohol)
[ ] Check specialty and ethnic ingredient supplies
[ ] Make sure portion control and recipe compliance
[ ] Update menu item availability for next day service
[ ] Check produce quality and remove damaged items
[ ] Verify proper rotation of frozen and refrigerated items

Supply Inventory

[ ] Check cleaning supply levels and reorder as needed
[ ] Count paper product stock (napkins, toilet paper, takeout containers)
[ ] Check bar supplies and mixer inventory
[ ] Count uniform and linen supply availability
[ ] Organize supply storage areas by category
[ ] Note maintenance supply needs for next order
[ ] Update inventory tracking sheets with current counts
[ ] Store cleaning chemicals safely according to regulations
[ ] Check first aid kit supplies and expiration dates
[ ] Check fire extinguisher inspection dates and locations
[ ] Count takeout containers, bags, and packaging supplies
[ ] Check office supplies and administrative materials

Beverage Inventory

[ ] Count beer and wine inventory by brand and type
[ ] Record keg changes and tap rotations for cost tracking
[ ] Check liquor bottle levels and note nearly empty bottles
[ ] Count soft drink and mixer supplies
[ ] Update beverage inventory logs with current counts
[ ] Organize beverage storage areas by type and date
[ ] Check for damaged, expired, or recalled products
[ ] Secure high-value beverages in locked storage
[ ] Check specialty coffee and tea supply levels
[ ] Verify juice and non-alcoholic beverage expiration dates
[ ] Count wine inventory and note special bottles
[ ] Check beverage equipment (soda guns, beer taps) operation

11. STAFF WELLNESS & SAFETY

Staff Safety and Comfort

[ ] Make sure all staff have safe transportation home
[ ] Check that no staff member is working alone in isolated areas
[ ] Verify all staff lockers are secure and locked
[ ] Provide staff meal before departure (if company policy allows)
[ ] Review next day's weather forecast for staff planning
[ ] Check staff parking area for safety and lighting
[ ] Make sure staff have emergency contact numbers
[ ] Verify staff understand security procedures for departure
[ ] Check that staff have proper winter clothing (seasonal)
[ ] Ensure staff break areas are clean and comfortable

Staff Accountability

[ ] Check that all assigned tasks are completed properly
[ ] Do station-by-station inspections with staff
[ ] Address any incomplete tasks before staff departure
[ ] Document staff performance notes in personnel files
[ ] Review tomorrow's schedule with all staff
[ ] Confirm staff availability for next scheduled shift
[ ] Process any schedule change requests or time-off requests
[ ] Document training opportunities needed for each staff member
[ ] Review employee handbook updates and policy changes
[ ] Check staff uniform condition and cleanliness standards
[ ] Address any staff conflicts or interpersonal issues
[ ] Review safety procedures with all staff members

Payroll and Time Management

[ ] Make sure all staff clock out properly in system
[ ] Check time punches and break times for accuracy
[ ] Record any overtime hours and get manager approval
[ ] Document late arrivals or early departures with reasons
[ ] Process tip reporting requirements according to tax law
[ ] Update staff hour tracking sheets for payroll
[ ] Note any payroll adjustments needed for next check
[ ] Check meal break compliance with labor laws
[ ] Document any workplace injury incidents thoroughly
[ ] Verify staff identification and work authorization
[ ] Update staff contact information and emergency contacts
[ ] Process any workers' compensation claims or reports

Staff Communication

[ ] Share important information with next shift manager
[ ] Update staff bulletin board with new announcements
[ ] Give out schedule changes and shift updates
[ ] Share positive customer feedback or compliments with staff
[ ] Address any staff concerns, suggestions, or complaints
[ ] Plan for special events, holidays, or promotional activities
[ ] Confirm training schedules and certification requirements
[ ] Share daily sales performance and achievement metrics
[ ] Communicate menu changes, new specials, or seasonal items
[ ] Discuss customer service goals and standards
[ ] Review emergency procedures and contact information
[ ] Plan staff meetings and team building activities

12. SECURITY & SAFETY PROCEDURES

Building Security

[ ] Lock all exterior doors and windows securely
[ ] Secure back door and all delivery entrances
[ ] Check emergency exit door alarms are working
[ ] Make sure storage room doors are locked
[ ] Check office and administrative areas are secured
[ ] Turn on security alarm system and test all zones
[ ] Check security cameras and exterior lighting
[ ] Secure patio, outdoor seating, and garden areas
[ ] Check rooftop access points (if applicable)
[ ] Secure basement or lower level access points
[ ] Test panic buttons and emergency alarm systems
[ ] Check perimeter fencing and gates
[ ] Secure loading dock and delivery areas

Equipment Security

[ ] Lock POS terminals and cash registers
[ ] Secure liquor storage, wine cellars, and high-value inventory
[ ] Lock kitchen equipment and secure knife storage
[ ] Secure cleaning supply storage and chemical areas
[ ] Lock sound system, electronics, and entertainment equipment
[ ] Check fire extinguisher locations and access
[ ] Make sure emergency lighting works properly
[ ] Verify first aid supplies are accessible but secure
[ ] Lock expensive kitchen equipment and tools
[ ] Secure computer systems, tablets, and mobile devices
[ ] Protect customer Wi-Fi network with proper passwords
[ ] Lock office equipment and important documents
[ ] Secure keys and access cards in key box

Lighting and Utilities

[ ] Turn off dining room and non-essential lighting
[ ] Leave security lighting and exit signs on
[ ] Turn off kitchen equipment lights and displays
[ ] Make sure exit signs are illuminated and visible
[ ] Check exterior lighting works properly
[ ] Turn off music, TV, and entertainment systems
[ ] Adjust thermostat for energy-efficient closing hours
[ ] Check water shut-offs if required by policy
[ ] Test emergency generator systems monthly
[ ] Check gas line shutoffs (if required by local codes)
[ ] Verify backup power systems are operational
[ ] Check electrical panel and circuit breakers

13. HEALTH & SAFETY COMPLIANCE

Food Safety Protocols

[ ] Record final temperature logs for all refrigeration units
[ ] Complete HACCP (Hazard Analysis Critical Control Points) documentation
[ ] Check proper food storage procedures in all areas
[ ] Test sanitizer solution concentrations with test strips
[ ] Document cleaning chemical usage and safety procedures
[ ] Complete allergen cleaning protocols in prep areas
[ ] Check hand washing station supplies and soap dispensers
[ ] Monitor pest control stations and report any activity
[ ] Test sanitizer strength with approved test strips
[ ] Document any food safety violations and corrective actions
[ ] Clean allergen-free preparation areas according to protocols
[ ] Check food temperature logs for compliance
[ ] Verify proper food labeling and date rotation

Safety Inspections

[ ] Check floors for slip hazards, spills, and wet areas
[ ] Look for broken glass, dishes, or damaged equipment
[ ] Make sure emergency exits are clear and accessible
[ ] Test fire suppression system (if scheduled for today)
[ ] Check electrical cords, outlets, and equipment for damage
[ ] Look for equipment damage or safety hazards
[ ] Check proper chemical storage and labeling
[ ] Document any safety concerns or hazardous conditions
[ ] Verify proper ventilation in all work areas
[ ] Make sure safety data sheets (SDS) are current and accessible
[ ] Test emergency lighting systems and exit signs
[ ] Check first aid kit supplies and emergency equipment
[ ] Verify staff know emergency procedures and exits

14. ENVIRONMENTAL & SUSTAINABILITY

Energy Conservation

[ ] Turn off unnecessary lighting and electrical equipment
[ ] Adjust HVAC systems for energy-efficient off-hours operation
[ ] Unplug non-essential electronic devices and equipment
[ ] Set water heater to energy-saving mode for overnight
[ ] Check for air leaks around doors, windows, and equipment
[ ] Turn off exterior decorative lighting (if not security-related)
[ ] Set refrigeration units to optimal energy-efficient temperatures
[ ] Turn off computer monitors and office equipment

Waste Reduction and Recycling

[ ] Sort recyclables properly (glass, plastic, paper, cardboard)
[ ] Compost organic waste (if composting program exists)
[ ] Reduce single-use item waste and reuse when possible
[ ] Document food waste for waste reduction planning and cost analysis
[ ] Properly dispose of cooking oil for recycling or proper disposal
[ ] Separate hazardous waste (batteries, chemicals) for special disposal
[ ] Minimize packaging waste and reuse containers when safe
[ ] Track waste reduction efforts and cost savings

15. FINAL PREPARATION FOR NEXT DAY

Opening Preparation

[ ] Set up coffee and beverage stations for morning service
[ ] Prepare dining room tables and chairs for next service
[ ] Stage menus, promotional materials, and table settings
[ ] Organize host station for efficient opening procedures
[ ] Prepare bar setup with clean glassware and supplies
[ ] Set up kitchen prep areas with clean equipment
[ ] Prepare cleaning supplies and equipment for opening staff
[ ] Check and set thermostats for comfortable opening temperature
[ ] Prepare daily specials boards and menu displays
[ ] Set up promotional displays and marketing materials
[ ] Organize server stations with supplies and equipment
[ ] Prepare cash registers with proper change funds
[ ] Set up reservation system and host materials

Communication and Documentation

[ ] Leave detailed notes for opening manager about any issues
[ ] Document any equipment problems or maintenance needs
[ ] Note supply needs and ordering requirements for next day
[ ] Update reservation information and special event details
[ ] Prepare special instructions and notes for next shift
[ ] Document any customer complaints, feedback, or special requests
[ ] Update maintenance request log with priority items
[ ] Prepare staff meeting notes if meeting is scheduled
[ ] Update social media scheduling and promotional content
[ ] Prepare daily sales goals and targets for next shift
[ ] Document any policy changes or procedural updates
[ ] Prepare inventory reports and ordering requirements

Final Quality Check

[ ] Walk through entire restaurant systematically
[ ] Check that all cleaning standards are met properly
[ ] Make sure all equipment is properly secured and maintained
[ ] Verify all administrative and financial tasks are completed
[ ] Check building is secure and ready for overnight
[ ] Document any final observations or concerns
[ ] Confirm all staff have departed safely
[ ] Take photos of key areas (if required by management)
[ ] Make sure emergency contact information is easily accessible
[ ] Double-check security system is properly activated

16. WEATHER & SEASONAL CONSIDERATIONS

Seasonal Preparations

[ ] Adjust outdoor furniture for current and expected weather conditions
[ ] Check heating and cooling systems for tomorrow's weather forecast
[ ] Prepare for seasonal menu changes and ingredient availability
[ ] Address ice or snow removal needs for walkways and parking
[ ] Check and secure outdoor signage for wind and weather
[ ] Prepare for storm-related power outages with backup procedures
[ ] Adjust staff scheduling for weather-related transportation issues
[ ] Check weatherproofing on outdoor equipment and furniture

Holiday and Special Event Preparation

[ ] Prepare for next day's special events or holiday service
[ ] Check holiday menu availability and special pricing
[ ] Organize special decorations, themes, or seasonal displays
[ ] Confirm extended hours or special holiday schedules
[ ] Prepare for increased customer volume during special events
[ ] Check special event supply needs and inventory
[ ] Confirm special event staffing and assignments
[ ] Review special event procedures and service standards

MANAGER FINAL VERIFICATION & SIGN-OFF

Completion Verification

[ ] All sections of checklist completed thoroughly
[ ] Quality standards met throughout entire facility
[ ] All financial procedures completed accurately
[ ] Staff accountability verified for all positions
[ ] Security procedures implemented properly
[ ] Next day preparation completed satisfactorily
[ ] All documentation filed properly and accessibly
[ ] Emergency procedures reviewed and contact information accessible
[ ] Backup management contacts verified and current

Issue Documentation

[ ] Any equipment malfunctions noted with details
[ ] Inventory shortages documented with costs and priority
[ ] Staff performance issues recorded with specific examples
[ ] Customer service issues addressed and resolved
[ ] Safety concerns documented with corrective actions
[ ] Maintenance needs identified with priority levels