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operation checklist

1. Opening Procedures

Verify staff attendance and assign roles.

Turn on all kitchen equipment and check for functionality.

Clean and set up dining areas, including table arrangements and decorations.

Restock supplies as needed (napkins, utensils, condiments).

Check inventory levels for food and beverages.

Prepare and organize the kitchen for service.

2. Daily Maintenance

Inspect and clean all food preparation surfaces.

Test and calibrate cooking equipment (ovens, grills, fryers).

Ensure proper temperature settings for refrigerators and freezers.

Conduct a walk-through of the dining area to identify any maintenance needs.

Empty trash bins and replace liners.

Clean restrooms and replenish supplies (toilet paper, soap, hand towels).

3. Service Readiness

Review the menu and any daily specials with staff.

Ensure that all staff are familiar with current health and safety protocols.

Conduct a pre-shift meeting to discuss reservations, VIP guests, and expected volume.

Prepare and organize the bar area for service.

Set up a system for communication (e.g., POS system, order pads).

4. During Service

Monitor the flow of service and adjust staffing as needed.

Ensure quality control on food presentation and taste before serving.

Keep track of inventory usage throughout service.

Maintain cleanliness in the dining area and kitchen during service.

Address customer feedback and concerns promptly.

5. Closing Procedures

Clean and sanitize food preparation areas and cooking equipment.

Conduct a final inventory check and note any shortages.

Secure all food items and store them properly.

Reconcile cash registers and process end-of-day sales reports.

Review daily performance with staff and provide feedback.

Lock up the restaurant and set the alarm system.

6. Weekly Tasks

Schedule staff shifts and communicate any changes.

Review inventory levels and place orders for supplies.

Conduct a thorough cleaning of all kitchen equipment and storage areas.

Hold a staff meeting to discuss any operational updates or training needs.

Analyze sales data to identify trends and make adjustments.

7. Monthly Assessments

Review financial performance and budget adherence.

Conduct employee performance evaluations and provide feedback.

Assess customer feedback and make necessary adjustments to service.

Plan promotional events or specials for the upcoming month.

Check all safety equipment and conduct necessary maintenance.

This checklist can help ensure that restaurant operations run smoothly and efficiently while maintaining high standards of service and safety.

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