restaurant opening checklist example

Standardized Daily Operational Readiness Protocol

Document Control

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

1. Purpose & Scope

This document establishes the mandatory verification steps required to ensure [Company Name] is fully prepared for service. This protocol applies to all Front-of-House (FOH) and Back-of-House (BOH) staff members responsible for pre-shift readiness.

2. Prerequisites

• Access to [Digital Management System/POS]
• Physical keys to [Facility/Storage Areas]
• Temperature log sheets
• Cash drawer float verification slips
• Cleaning supplies and sanitation chemicals

3. Roles & Responsibilities (RACI)

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

4. Step-by-Step Procedure

Phase I: Facility & Safety Inspection

• Verify all exterior doors are unlocked and perimeter is secure.
• Confirm all lighting, HVAC, and music systems are set to [__________] settings.
• Check restrooms for cleanliness and stock levels of [__________].
• Inspect fire extinguishers and emergency exits for obstructions.

Phase II: Back-of-House Readiness

• Record temperature of all refrigeration units on [Log Sheet Name].
• Confirm all prep stations are sanitized and stocked with [__________].
• Verify "86" list and communicate out-of-stock items to FOH.
• Ensure all kitchen equipment is calibrated and operational.

Phase III: Front-of-House & POS Systems

• Perform POS system boot-up and verify network connectivity.
• Count and verify cash drawer floats against [Report Name].
• Inspect dining room layout for compliance with [Seating Chart Version].
• Verify menu availability and promotional signage placement.

Phase IV: Staff Briefing

• Conduct pre-shift huddle to discuss daily specials and [__________].
• Confirm uniform compliance for all staff members.
• Assign specific station duties for the [Shift Name] shift.

5. Quality Assurance, Pro-Tips, & Pitfalls

• Quality Assurance: The Manager on Duty must sign off on this document before the first guest enters the building.
• Pro-Tip: Use a digital tablet for this checklist to create a time-stamped audit trail for health inspectors.
• Common Pitfall: Failing to verify the POS network status before the first ticket is sent; always test the printer connection during the morning boot-up.

6. FAQs

Q: What should I do if a refrigeration unit is above the safe temperature threshold? A: Immediately notify the [Maintenance Lead/Manager]. Do not store perishable food in the unit; move inventory to the backup [Location Name] and log the incident in the maintenance report.

Q: How often must the cash float be verified? A: The cash float must be verified at the beginning and end of every shift by two separate staff members to ensure accountability.