restaurant opening checklist sample

Daily Restaurant Operational Readiness Protocol

Document Control

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

1. Purpose & Scope

This procedure establishes the standardized workflow for opening [Restaurant Name] to ensure food safety, facility readiness, and staff preparedness. This scope applies to all front-of-house (FOH) and back-of-house (BOH) staff during the pre-service shift.

2. Prerequisites

• Access keys/security codes for [Facility Location].
• Digital POS system login credentials.
• Temperature calibration logs and sanitation testing strips.
• Inventory par-level sheets for [Date].

3. Roles & Responsibilities (RACI)

4. Step-by-Step Procedure

Phase 1: Facility & Security (T-minus 90 Minutes)

• Deactivate security alarm system at [Entry Point].
• Perform exterior perimeter sweep for debris/safety hazards.
• Turn on interior lighting, HVAC, and background audio systems.
• Verify restrooms are stocked with [Supply Item 1] and [Supply Item 2].

Phase 2: Kitchen & BOH Readiness (T-minus 60 Minutes)

• Calibrate all refrigeration units and record temps in [Logbook Name].
• Ensure all prep surfaces are sanitized per [Local Health Code].
• Verify par levels for [Primary Ingredient] and [Secondary Ingredient].
• Confirm all kitchen equipment (ovens, fryers, hoods) are functional.

Phase 3: FOH & Service Setup (T-minus 45 Minutes)

• Initialize POS terminals and verify connection to [Network Name].
• Count and verify starting cash drawer balance of $[__________].
• Set tables according to the [Floor Plan Name] diagram.
• Inspect menus for cleanliness and current pricing accuracy.

Phase 4: Final Validation (T-minus 15 Minutes)

• Conduct pre-shift huddle to review daily specials and [Event/Promotion].
• Conduct final visual walkthrough of dining room and bar area.
• Ensure all staff uniforms meet [Company Name] dress code standards.

5. Quality Assurance & Pro-Tips

• QA: The Shift Lead must sign off on the [Logbook Name] confirming all temperature logs are within the "Safe Zone" (Below 41°F for cold, above 135°F for hot).
• Pro-Tip: Always keep a "Go-Bag" of essential items (extra pens, guest check books, and receipt tape) at the host stand to eliminate mid-shift scrambling.
• Common Pitfall: Failing to verify POS connectivity before staff arrival often leads to system crashes during the first wave of orders. Always reboot terminals 10 minutes prior to opening.

6. FAQs

Q: What should I do if a piece of equipment is not working during the opening shift? A: Immediately document the defect in the [Maintenance Log] and notify the General Manager. Do not attempt to operate faulty equipment; use the designated "Out of Order" signage.

Q: How do I handle a discrepancy in the cash drawer count? A: Re-count the drawer twice. If the discrepancy persists, document the exact amount on the [Cash Reconciliation Form] and have both the staff member and the manager sign the document before starting service.