Management Checklist

DAY DATE MOD

DAYTIME DINNER SERVICE

7:30AM 3:00PM
Visual Inspection of Exterior Conduct Shift Change with Closing MOD
Windows Sidewalk Debris Patio Prep List Review
Inspect Dining Rooms, Bathrooms, Bar and Kitchen Count Safe together
Dining Rooms (tables set to spec, S&P Full, Check Reservations Walk Restaurant/Review open items
Bathroom Flush Toilets Check for products Run AM Report
Bar Check Cleanliness of All Fixtures Send Mid Days Sales & Labor / Send AM Paperwork
Visual Inspection of Office - Review Manager Log 4:00PM
Review Financials From Night Before Post Position Chart
Check Messages/Email Coordinate Specials With Kitchen
Verify Safe Contents Input Specials/86 in Computers
Call in change Order / Plan Bank Deposit Produce Menu / Staff Special List
Issue Cashier & Manager Drawer (s) Assign Sidework
Check On Catering Production/Assist if needed Prepare Premeal
Check RCS, print and communicate any new orders 4:30PM
Write Position Chart Complete LINE CHECK - Utilizing Line Check Form
Write Prep List Verify all Staff present
Turn On Oven Walk Restaurant for review of Set-up and Sidework
Turn On All Line Equipment(add water if necessary) 4:45PM
Turn On Espresso Machine Premeal (Meeting & Hand Out Closing Checklists)
Work On Red Book To Do Grid - Complete all necessary items 4:55PM
9:00AM Quick Review of Readiness
Post Position Chart Lights / Music / Staff Ready / Restrooms / OPEN Sign on
Coordinate Specials With Kitchen 5:00PM
Input Specials/86 in Computers Manage Dinner / Closing Manager Focuses on Bar through Happy Hour
Produce Menu / Staff Special List Use waiting servers to assist with seating
Assign Sidework Manager Must be Visible During Full Dinner Period
10:00AM Use the Host Stand as Base
Verify all Staff present Constant Follow-up on Standards
Prepare Premeal (Utilize Special Sheets, manager log, schedules) 6:00PM
10:30AM Conduct second premeal for those who missed the first
Complete LINE CHECK - Utilizing Line Check Form Manage Dinner
Walk Restaurant for review of Set-up and Sidework 8:00 - 8:30:PM
(Make Notes to cover/assign in Pre-meal) Shift Close Down (based on quest flow))
10:45AM Begin Server Cash-out
Premeal (Meeting & Hand Out Shift Change/Closing Checklists) Reduce Staff Levels
10:55AM Check Sidework is being done
Quick Review of Readiness Coordinate with Shift Leader
Lights / Music / Staff Ready / Restrooms / OPEN Sign on Completely Check Restaurant with Shift Leader
9:00 / 10:00PM
11:30AM Manage Lunch Close Kitchen (9:00 Sun, Mon- Thur, 10:00 Fri & Sat)

1:30 to 3 EVERYDAY CLOSING

Shift Close Down (based on quest flow)) POST CLOSE
Reduce Staff Levels / Check Sidework is being done Manage Cleaning and Cash Out on the floor as much as possible
(This is not Office Time)
Follow up Catering Phone Calls – No Excuses ** Check Out Every Employee Using the Closing Checklist and leave for AM mgr
Confirm Tomorrows Orders Be conscious of Security Issues When Closing
Log Call Backs Leave detailed notes of shift and any pressing issues in Red Book
Mailers & Street Marketing Follow Check All food Equipment is off (Ovens, Heat Lamps, Steam Wells, etc.)
Log Street Marketing Database Check Refrigerator and Freezer Temperatures
Complete Red Book Closing Checklist
3:00pm Close Kitchen Sun - Thur Complete Deposit Log
Check RCS, print and communicate any new orders Closing Safe Count - All Drawers counted with count sheet in each

4pm Kitchen Should be Clean and Closed Final Walk Out

Complete Managers Closing Conduct Final Walk thru Music Off
Work On Red Book To Do Grid - Complete all necessary items Equipment off All Doors Locked
HVAC at Proper Setting All monies in safe & locked
Appropriate Lights on Alarms activated
All walk-ins, Refrigerators functioning properly