restaurant opening duties checklist template

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

Document Control

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

1. Purpose & Scope

This document defines the mandatory sequence of events required to transition [Company Name] from a closed state to operational readiness. This protocol applies to all staff members scheduled for the opening shift and covers all physical and digital infrastructure required for guest service.

2. Prerequisites

• Security alarm codes for [Location Name].
• Master keys for [Storage Areas/Safes].
• POS administrative login credentials.
• Inventory par-level sheets.
• Cleaning supplies (sanitizer, microfiber cloths, glass cleaner).
• Temperature logs for refrigeration units.

3. Roles & Responsibilities (RACI)

4. Step-by-Step Opening Procedure

Phase I: Facility Security and Environment

• Deactivate security alarm system.
• Conduct perimeter check for exterior damage or loitering.
• Set HVAC to target temperature: [__________] degrees.
• Adjust lighting to "Morning" preset or [__________] intensity.
• Inspect all entry points for cleanliness and debris.

Phase II: Systems and Financial Readiness

• Power on POS terminals and verify network connectivity.
• Print "Day Start" reports from [__________].
• Count and verify starting cash drawer: $[__________].
• Log into reservation management system and confirm [__________] bookings.
• Update daily specials board and digital menu displays.

Phase III: Culinary and Sanitation

• Record morning temperatures of all walk-in coolers and freezers.
• Verify "First-In, First-Out" (FIFO) rotation on prep lines.
• Complete "86" list based on current inventory levels.
• Ensure all handwashing stations are stocked with soap and paper towels.
• Conduct final sensory check of high-volume prep items.

Phase IV: Floor Presentation

• Inspect table stability and chair alignment.
• Verify table settings match the [Company Name] standard.
• Ensure background music is active at volume level [__________].
• Confirm restroom supplies (toilet paper, soap, paper towels) are at 100%.
• Conduct pre-shift huddle at [Time] to review goals and specials.

5. Quality Assurance, Pro-Tips, and Pitfalls

• QA Standard: No guest should encounter an unstocked restroom or a dirty table within the first 15 minutes of opening.
• Pro-Tip: If the POS system fails to connect to the server, perform a hard reboot of the router before calling support.
• Common Pitfall: Forgetting to record temperatures immediately upon arrival. This is a critical health code violation. Always verify the log is signed with a timestamp.

6. FAQs

Q: What should I do if the starting cash drawer is short? A: Immediately document the discrepancy on the [Manager Log], notify the General Manager, and recount the drawer with a witness present.

Q: If a piece of equipment is broken, who do I contact? A: Contact [Maintenance Vendor Name] at [Phone Number] and log the ticket in the [Maintenance Logbook] located in the manager's office.

Q: When is the absolute deadline for completion of these duties? A: All items must be completed by [Time], 15 minutes prior to the official doors-open time.