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F&B Service Opening Checklist

Kitchen Preparation

Check all equipment and ensure they are in working order

Stock up on necessary supplies and ingredients

Set up food stations for efficiency

Check cleanliness of the kitchen area

Organize and label all food items and ingredients

Create a cleaning schedule for kitchen staff

Review and update recipes and cooking procedures

Conduct a thorough inventory of kitchen supplies

Ensure proper storage and handling of food items

Schedule maintenance for kitchen equipment

Dining Room Preparation

Set up tables and chairs according to the seating plan

Check table settings for cleanliness and completeness

Ensure all tableware and glassware are polished and spotless

Check lighting and ambiance of the dining room

Check and adjust music volume and playlist

Ensure all decor and centerpieces are properly arranged

Verify that all menus are clean and in good condition

Confirm that all necessary signage and promotional materials are displayed

Check temperature and ventilation in the dining room

Test all POS systems and ensure they are functioning properly

Coordinate with the front of house staff on any special arrangements or VIP guests

Staff Preparation

Ensure all staff are dressed in proper uniform

Conduct pre-shift meeting to discuss menu specials and any important information

Assign specific roles and responsibilities to each staff member

Review service standards and expectations for the day

Conduct training sessions for new staff members

Review safety and sanitation procedures with all staff

Organize staff schedules and breaks

Provide training on POS system and other technology tools

Conduct team-building activities to build camaraderie among staff

Review customer service protocols and best practices

Assign staff to specific sections or stations in the restaurant

Menu Preparation

Ensure all menu items are available and ready to be served

Check for any last-minute menu changes or updates

Communicate any specials or promotions to the staff

Review menu descriptions and pricing with the staff

Conduct a final taste test of all menu items to ensure consistency and quality

Confirm that all necessary ingredients for menu items are in stock

Update menu boards and digital menus with any changes or specials

Train staff on how to prepare and present each menu item correctly

Print new menus and ensure they are displayed in a visible location for guests to see

Quality Control

Taste test all dishes to ensure they meet quality standards

Check presentation of dishes before they are served

Monitor service time and efficiency of the staff

Address any customer complaints or issues promptly

Conduct regular customer feedback surveys to gather input on food quality and service

Implement mystery shopper programs to evaluate staff performance and adherence to service standards

Regularly review online reviews and ratings to identify areas for improvement

Conduct regular inspections of the dining room and kitchen to ensure cleanliness and organization

Monitor inventory levels and quality of ingredients to ensure consistency in dishes

Post-Opening

Conduct post-service meeting to discuss any challenges or successes

Gather feedback from customers and staff for improvement

Review inventory and restock supplies as needed

Clean and sanitize all areas before closing for the day

Analyze sales data and compare to projections

Update any SOPs or training materials based on feedback

Schedule follow-up training for any areas needing improvement

Plan for any necessary repairs or maintenance

Evaluate the effectiveness of marketing and advertising efforts

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