opening checklist for restaurant

Daily Front-of-House and Back-of-House Operational Readiness Protocol

Document ID: SOP-OPS-[]
Version: 1.0
Effective Date: []
Review Cycle: Quarterly

1. Purpose & Scope

This document defines the mandatory sequence of operations required to transition [Company Name] from a closed state to a customer-ready state. This protocol applies to all staff members on the morning shift and ensures health safety, financial accuracy, and service readiness.

2. Prerequisites

• Access: Keys to [Facility Name], alarm system codes, and POS system administrative credentials.
• Materials: Daily prep list, temperature logs, cash register floats, and cleaning chemical supply kit.
• Systems: Functional internet connectivity, POS terminal power, and ambient climate control.

3. Roles & Responsibilities (RACI)

R = Responsible, A = Accountable, C = Consulted, I = Informed

4. Step-by-Step Procedure

Phase 1: Security and Environmental Control

• Deactivate security system using code: [__________].
• Perform perimeter walk-through to ensure no unauthorized entry.
• Adjust thermostat to [__________] degrees.
• Activate lighting systems and background audio/media.

Phase 2: Financial and Administrative Setup

• Count opening cash float for register [__________].
• Verify starting balance: $[__________].
• Log into POS system and verify printer connectivity.
• Review reservation log and event notes for today’s date: [__________].

Phase 3: Kitchen and Food Safety Compliance

• Verify all refrigeration units are within safe operating range (below 41°F/5°C).
• Record temperatures in the [__________] Logbook.
• Complete "First In, First Out" (FIFO) rotation check on all raw ingredients.
• Ensure all hand-washing stations are stocked with soap and paper towels.

Phase 4: Front-of-House Presentation

• Inspect all tables for stability and cleanliness.
• Verify table settings conform to [Company Name] standards.
• Ensure all menus are clean and free of damage.
• Conduct a final "sight-line" check from the host stand to ensure a cohesive appearance.

5. Quality Assurance, Pro-Tips, and Pitfalls

• QA Check: The Shift Lead must sign off on the [__________] verification sheet before the first guest is permitted entry.
• Pro-Tip: Pre-count your cash floats in a secure, non-public area to prevent errors and ensure privacy.
• Common Pitfall: Forgetting to check the POS printer paper levels. Always maintain a backup roll at each station.
• Safety Warning: Never leave the back door propped open for deliveries while the front of the house is being set up.

6. FAQs

Q: What should I do if the POS system fails to connect to the network?
A: Perform a hard reboot of the local router and the POS terminal. If connectivity is not restored within 10 minutes, contact [IT Support Provider Name] at [Phone Number].

Q: How do I handle a temperature reading that is outside the safe range?
A: Immediately notify the [Manager Title]. Do not serve any affected products. Move inventory to a backup unit and log the incident in the maintenance report.

Q: Who is authorized to override the alarm system?
A: Only personnel explicitly listed on the [Company Name] Security Authorization Form are permitted to handle alarm codes.