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closing checklist

1. Front of House Closure

Ensure all tables are cleared and cleaned.

Clean and restock condiment stations.

Here are some additional steps that could be included in the "1. Front of House Closure" section of your checklist

Check and refill napkin holders at each table

Sweep and mop the floor in the dining area

Wipe down all high chairs and booster seats

Ensure all chairs are pushed in and organized

Inspect and clean the entrance area and windows

Turn off any non-essential lights in the dining area

Collect and dispose of any trash from tables and floors

Organize and tidy up any menus or promotional materials

Confirm all dining utensils are properly cleaned and stored

Check restrooms for cleanliness and restock supplies as needed

Set up for the next day’s service by preparing any necessary items

2. Kitchen Closure

Turn off all cooking equipment and appliances.

Clean and sanitize all food prep surfaces.

Properly store leftover food in labeled containers.

Dispose of any expired or spoiled food items.

Ensure all dishes and utensils are cleaned and sanitized.

Turn off the dishwasher and check for any remaining items inside.

3. Bar Closure

Clean and restock the bar area.

Dispose of any perishable items, such as fresh fruit.

Check and secure all alcoholic beverages and inventory.

Wipe down all surfaces, including the bar and shelves.

Ensure all glassware is cleaned and stored properly.

4. Financial Tasks

Count and reconcile the cash register and credit card transactions.

Prepare a cash drop for the safe or bank.

Complete any necessary end-of-day reports.

Ensure tips are distributed as per policy.

5. Staff Duties

Ensure all staff complete their closing tasks.

Conduct a final walk-through with team members.

Collect feedback from staff about the shift.

Secure personal belongings and ensure staff sign out.

6. Security Measures

Lock all exterior doors and windows.

Activate alarm systems.

Check that all equipment is turned off and secured.

7. Final Inspections

Conduct a final walk-through of the entire restaurant.

Ensure all areas are clean and organized.

Make a note of any maintenance issues to address the following day.

8. Communication

Leave notes for the morning staff regarding any important items or issues.

Communicate any changes in scheduling or menu items to the next shift.

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