opening checklist for restaurant pdf

Daily Front-of-House and Back-of-House Opening Protocol

Document ID: SOP-OPS-001
Version: 1.0.0
Effective Date: [__________]
Review Cycle: Quarterly

1. Purpose & Scope

This document establishes the standardized workflow for opening [Company Name] to ensure operational readiness, food safety compliance, and guest readiness. This procedure applies to all staff members arriving for the opening shift.

2. Prerequisites

• Access to [Key/Code/Security System]
• Daily temperature logs and inventory sheets
• Facility maintenance checklist
• [Point of Sale System] administrative credentials

3. Roles & Responsibilities (RACI)

4. Step-by-Step Procedure

Phase 1: Facility Access and Security

• Deactivate security alarm system using code: [__________]
• Conduct perimeter walkthrough to ensure no unauthorized entry
• Turn on main power breakers and lighting zones [__________]
• Unlock exterior entrances for staff arrival

Phase 2: Back-of-House (BOH) Readiness

• Verify refrigeration unit temperatures are below 41°F (5°C) and log in [__________]
• Calibrate food thermometers and record results
• Inspect dishwashing machine for chemical levels and water temperature
• Begin prep stations based on daily prep list [__________]
• Inspect all dry storage for signs of pest activity or spoilage

Phase 3: Front-of-House (FOH) Readiness

• Perform cash drawer count against register starting balance of [__________]
• Boot up POS terminals and verify network connectivity
• Set dining room ambiance (music volume [], lighting levels [])
• Inspect restroom cleanliness and restock paper/soap supplies
• Update daily specials board and menu inserts

Phase 4: Final Validation

• Conduct pre-shift huddle to review [__________]
• Confirm all stations are "guest-ready" by [Time: __________]

5. Quality Assurance, Pro-Tips, and Pitfalls

• QA: Managers must sign off on the temperature logs before the first food item is prepped.
• Pro-Tip: Utilize a "Top-Down" cleaning approach (ceiling vents to floor drains) to prevent cross-contamination during the opening.
• Common Pitfall: Failing to verify POS connectivity before the first guest arrives. Always perform a test transaction if network updates occurred overnight.

6. FAQs

Q: What should I do if a refrigeration unit is above 41°F? A: Immediately notify the [General Manager/Owner] and do not store perishable items in that unit. Log the temperature and initiate a maintenance ticket.

Q: Who is responsible for the final walk-through before unlocking the doors? A: The [Manager on Duty] is ultimately responsible for ensuring all checklist items are completed and the facility meets company standards.