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operations

1. Pre-Opening Procedures

Check that all permits and licenses are up to date.

Ensure that the restaurant is clean and organized.

Verify that all equipment is functioning properly.

Confirm that inventory is stocked and organized.

Conduct a staff meeting to review daily specials and responsibilities.

2. Staff Management

Schedule staff shifts according to demand.

Ensure all staff members are trained on menu items and service protocols.

Review staff appearance and uniforms.

Conduct a briefing on health and safety procedures.

Monitor staff performance and provide feedback.

3. Customer Service Standards

Greet customers promptly upon arrival.

Present the menu and answer questions knowledgeably.

Ensure timely service and check on customers regularly.

Handle complaints or issues professionally and efficiently.

Thank customers for their visit and encourage feedback.

4. Food Safety and Hygiene

Ensure proper food storage and labeling practices.

Monitor food temperatures regularly.

Check that staff follow handwashing and hygiene protocols.

Maintain cleanliness of all food preparation areas.

Conduct regular inspections of food suppliers.

5. Financial Management

Verify that cash registers are balanced at the start and end of each shift.

Track daily sales and expenses.

Review and reconcile credit card transactions.

Monitor inventory levels and place orders as needed.

Prepare weekly financial reports for management review.

6. Maintenance and Cleanliness

Schedule regular cleaning of all areas, including dining and kitchen spaces.

Inspect and maintain kitchen equipment regularly.

Ensure restrooms are clean and stocked with supplies.

Address any maintenance issues promptly.

Conduct deep cleaning on a scheduled basis.

7. Marketing and Promotion

Review and update promotional materials.

Plan social media content and engagement strategies.

Evaluate the effectiveness of current marketing campaigns.

Organize special events or promotions to attract customers.

Collect and analyze customer feedback for improvements.

8. Closing Procedures

Ensure all food is stored properly and equipment is turned off.

Clean and sanitize all surfaces and equipment.

Count cash and reconcile the register.

Review daily sales and staff performance.

Lock up and secure the premises.

This checklist can be tailored based on specific restaurant needs and operational requirements.

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