restaurant opening checklist template

Daily Operational Readiness Protocol: Front and Back of House

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

1. Purpose & Scope

This document establishes the standardized procedure for transitioning [Company Name] from a closed state to operational readiness. This protocol applies to all staff members involved in the daily setup of the dining room, kitchen, and administrative systems.

2. Prerequisites

• Access: Keys/security codes for [Facility Location].
• Tools: Digital temperature probe, POS terminal login credentials, cash drawer float, and sanitation chemical test strips.
• Materials: Current menu inserts, daily prep list, and facility maintenance log.

3. Roles & Responsibilities

4. Step-by-Step Procedure

Phase 1: Security and Environmental Control

• Deactivate security alarm system at [Entry Point].
• Inspect exterior perimeter for debris or maintenance issues.
• Adjust climate control to [Target Temperature] degrees.
• Activate interior and exterior lighting systems.

Phase 2: Kitchen and Food Safety

• Verify all refrigeration units are holding at or below [41°F / 5°C].
• Calibrate digital thermometer using the ice bath method.
• Complete "Line Check" log, recording temperatures for all cold-holding stations.
• Ensure all food items are labeled with [Date] and [Initials].
• Confirm dish machine chemicals are at the required PPM concentration.

Phase 3: Point of Sale (POS) and Administrative

• Initialize POS terminals and verify connectivity to [Network Name].
• Count and reconcile the opening cash drawer float of $[__________].
• Print the daily menu and verify pricing against the master database.
• Review reservation log for [Date] and brief staff on VIP arrivals.

Phase 4: Front of House (FOH) Presentation

• Inspect all dining tables for stability and cleanliness.
• Ensure table settings match the [Company Name] standard layout.
• Test background audio system and adjust volume to [Level].
• Conduct pre-shift meeting to review daily specials and focus areas.

5. Quality Assurance and Pro-Tips

• Quality Assurance: The Opening Manager must sign off on the "Readiness Log" located at [Location]. Any deviation from standard temperature thresholds requires immediate corrective action and documentation in the maintenance log.
• Pro-Tip: Perform a "walk-through" from the perspective of a guest entering the front door; look for lighting flickers, floor debris, or lingering odors.
• Common Pitfalls: Forgetting to update the date on POS systems or failing to verify the expiration dates on prepped items during the morning rush.

6. FAQs

Q: What should I do if a refrigeration unit is above the safe temperature threshold? A: Immediately move all perishable inventory to a backup unit, notify the General Manager, and submit a maintenance request ticket. Do not operate the unit until it is serviced.

Q: How do I handle a discrepancy in the opening cash drawer? A: Document the exact amount of the variance, notify the finance lead, and have both the opening manager and the witness sign the cash reconciliation report.