create a daily check list to be used before the opening of every restaurant shift
FOOD PREPARATION
- Review current inventory levels of food supplies
- Identify any items that need to be restocked
- Place orders for necessary food supplies
- Review recipe cards for daily specials
- Check if all the required ingredients for the specials are available
- Make a note of any missing ingredients and plan for alternatives if necessary
- Inspect perishable items such as fruits, vegetables, and dairy products
- Discard any items that have expired or show signs of spoilage
- Update inventory records accordingly
- Ensure workstations are clean and sanitized
- Arrange necessary cooking equipment and utensils for each station
- Verify that all equipment is in good working condition
- Measure and portion ingredients according to recipe requirements
- Store pre-portioned ingredients in containers or bags for easy access
- Label each container with the ingredient name and quantity
- Follow recipe instructions to prepare sauces, dressings, and marinades
- Ensure all necessary ingredients are available
- Store prepared sauces, dressings, and marinades in properly labeled containers
- Inspect cooking equipment for any visible damage or malfunction
- Test the functionality of each equipment component
- Report any issues or malfunctions to the maintenance department
- Label prepared food items with the name, date, and time of preparation
- Store food items in appropriate containers or storage units
- Organize stored food items based on the first-in, first-out (FIFO) principle
- Arrange and organize ingredients and dishes for the salad bar, buffet, or display stations
- Ensure all necessary utensils and serving tools are available
- Verify that the setup is clean, presentable, and easily accessible for guests
DINING AREA SETUP
BAR PREPARATION
SERVICE STANDARDS
- Check reservation book for upcoming reservations
- Confirm table arrangements for reserved tables
- Provide staff with information on daily specials
- Inform staff about any menu changes
- Educate staff on allergen information
- Hold a meeting before each shift
- Discuss service objectives and expectations with staff
- Assign specific sections to each server
- Ensure an equal distribution of tables among servers
- Check staff uniforms for cleanliness
- Ensure uniforms are presentable
- Confirm uniforms comply with standards
- Inspect restrooms for cleanliness
- Ensure necessary supplies are stocked
- Check that fixtures are functioning properly
- Check signage for accuracy and relevance
- Update guest directories if needed
- Ensure promotional materials are current
- Walk through the dining area
- Look for any maintenance issues
- Address any identified maintenance problems
Use in Manifestly