Manager Closing Checklist

Date:

CLOSING MANAGER

OPENING MANAGER

Rating Options 4-- Excellent 3= Good 2 - Fair 1= Poor

S=Satisfactory U= Unsatisfactory

Labor - Post Close Labor Hrs Used

Front Counter / Cash

Team Member
2 HOURS PRIOR TO CLOSING
Paper, Bags, Cups & Condiments Stocked
All Registers Windexed & Cleaned with Back up paper
Stainless wiped down (front area)
1 HOUR PRIOR TO CLOSING
Dining room trash receptacles clean (inside and out)
Tables and chairs clean organized
High chairs clean
Napkins and straws stocked, dispensers clean
Floor mats clean
Front counter merchandiser clean
POST CLOSE
Break Down Smoothie Station (Clean/wrap/store)
Put Down Patio Umbrellas
All door glass clean
All Front Counter Surfaces Cleaned
All tables and chairs clean (check after pre close)
Condiment bar clean & stocked
Drink station nozzles sanitized
Under side of drink station clean, nozzles replaced
Ice Tea Machine Cleaned & Polished
Restrooms Cleaned, Sanitize Baby Changers
Restroom Mirrors, Sinks, Toilets Cleaned
Restrooms stocked, swept & Mopped
Wood Floors Swept & Mopped
All Trash Pulled and to dumpster (Cans with New liners)
Dining room Vacuumed
Bank Out your Drawer

Cooks Line
Ratings as listed above

CLOSE OPEN

Team Member
2 HOURS PRIOR TO CLOSING
Sandwich wrap/baskets stocked
Dishes washed

Ratings as listed above

CLOSE OPEN

1 HOUR PRIOR TO CLOSING

Topping Station Pans Rotated for Clean
Fryers clean (top, inside doors, outside of hoods)
Dishes washed
All Plates Restocked
POST CLOSE
Equipment turned off (Oven, Warmers, Heat Lamps Expo))
Panini Grill cooled for 10 min. before cleaning
Cheese & condiments properly wrapped and put away
Stove & Oven Cleaned
Grill Cleaned
Dump & Clean Grease Catch on Grill
Buns covered for next day usage
Specialty freezer clean
Bread Shelf Cleaned & Polished (All Bread Wrapped)
Grill Stand Refrigerator Cleaned (inside & out)
Panini/Saute Unit Rotated/Filled/Cleaned (inside & out)
Food Warmer broken Down/Cleaned
Fry dump station and heat lamp assembly clean
Walls and hood behind equipment cleaned
Glass Sneeze Guard Cleaned (spotless)
Hoods and filters clean
Dishes finished (Washed/Rinsed/Sanitized)
All Stainless Polished
All Utensils & Necessary Equipment restocked out front

Sandwich & Salad Station

Team Member

Day:

Floor scrubbed & mopped

Ratings as listed above

MANAGERS DUTIES
2 HOURS PRIOR TO CLOSING
Sandwich wrap/baskets stocked
Trash receptacles emptied and clean
Stockrooms, walk-in cooler/freezer swept & organized
Condiment bottles clean and filled
Dishes washed
Pull Bread for Next Day
1 HOUR PRIOR TO CLOSING
Clean interior of Salad Unit
Clean out interior of Sandwich Unit
Rotate to new inserts in Sandwich/Salad Units
Prep Table & Prep Sink Cleaned
Dishes at the sink washed
POST CLOSE
All Meats wrapped, Trays Traded for clean
Cheese & condiments properly wrapped and put away
Sliced tomatoes discarded (counted as waste)
Dishes finished (Washed/Rinsed/Sanitized)
Buns covered for next day, Bread Rack Cleaned
Sandwich Unit Shelf Cleaned (over & under)
Slicer Broken Down, Cleaned, Sanitized & reassembled
Boards and condiment well clean
Walls and Floors behind Equipment Cleaned
Stations properly reassembled
All Stainless Polished, Walls, Machines, Oven
Sinks clean (including ALL hand sink)
Mop sink area clean and cleaning tools organized/Hung
Trash Pulled and taken to Dumpster
Dumpster area straightened up & Clean
Kitchen Floor deck brushed & Mopped

CLOSE OPEN
Ratings as listed above

2 HOURS PRIOR TO CLOSING

CLOSE OPEN
Daily Labor Verified and Corrected
Do PM PULL (Bread & Chicken for Next Day)
Make Sure Breaks were taken
Check All Pre-Closing / Pump Staff for a GOOD CLOSE
1 HOUR PRIOR TO CLOSING
Check All Pre-Closing / Pump Staff for a GOOD CLOSE
Review Weekly To Do Grid for any items missed and complete
Assist Staff in closing the Restaurant
Check Dumpster Area
POST CLOSE
Assist staff in hosing and deck scrubbing floors
CHECK OUT ALL EMPLOYEES (BEFORE THEY GO)
Restock all Change in Drawers
Verify Safe Amount
Verify All Drawers
Complete All Necessary Paperwork
Fax/Send All Necessary Paperwork (Call In Sheet, Checklist, Pre Sch)
Check all Refrigeration at Proper Temp
Check All Equipment is Shut Off
Do Final Walk Through Before Leaving (Check/Complete Everything)
Check Dumpster Area & Outside Perimeter
Complete Managers Closing Checklist
Lock Safe and Doors
Shut Off Lights (leave on Basic Lighting)
MAKE DEPOSIT

Server/Bar Station
Team Member
2 HOURS PRIOR TO CLOSING
Roll Silverware
Bar Rolled Silverware restocked
Restock Side Stands
Oil Bottles full
Clean Bar POS System
Dishes washed
1 HOUR PRIOR TO CLOSING
Clean of Bottle Beer Unit
Clean out interior of Keg Unit
Restock all Beverage
Sinks Cleaned
RestockALL Glassware
Bar Bottles wiped down
POST CLOSE
Keg Beer Drain Cleaned
All Wine Vacuum sealed
All Stainless Polished
Dishes finished (Washed/Rinsed/Sanitized)

Dish
Ratings as listed above

CLOSE OPEN

Team Member
2 HOURS PRIOR TO CLOSING
Dishes washed
1 HOUR PRIOR TO CLOSING
Organize & Clean all kitchen shelves
Dishes washed
All Plates & Glasses Restocked at stations
POST CLOSE

Dishes finished (Washed/Rinsed/Sanitized)

All Stainless Polished
All Utensils & Necessary Equipment restocked out front
Floor scrubbed & mopped

Ratings as listed above

CLOSE OPEN

Front Counter
Pre-Closing & Closing Checklist

Sandwich & Salad Station

Pre-Closing & Closing Checklist

Cooks Line
Pre-Closing & Closing Checklist

The following items are listed from pre closing to post closing in the order

The following items are listed from pre closing to post closing in the order

The following items are listed from pre closing to post closing in the order

of completion (sequencing) Pre closing activities should only be done during

of completion (sequencing) Pre closing activities should only be done during

of completion (sequencing) Pre closing activities should only be done during

periods when guests are taken care of .. remember the guest comes first.

2 HOURS PRIOR TO CLOSING

Paper, Bags, Cups & Condiments Stocked
All Registers Windexed & Cleaned with Back up paper
Stainless wiped down (front area)
1 HOUR PRIOR TO CLOSING
Dining room trash receptacles clean (inside and out)
Tables and chairs clean organized
High chairs clean
Napkins and straws stocked, dispensers clean
Floor mats clean
Front counter merchandiser clean
POST CLOSE
Break Down Smoothie Station (Clean/wrap/store)
Put Down Patio Umbrellas
All door glass clean
All Front Counter Surfaces Cleaned
All tables and chairs clean (check after pre close)
Condiment bar clean & stocked
Drink station nozzles sanitized
Under side of drink station clean, nozzles replaced
Ice Tea Machine Cleaned & Polished
Restrooms Cleaned, Sanitize Baby Changers
Restroom Mirrors, Sinks, Toilets Cleaned
Restrooms stocked, swept & Mopped
Wood Floors Swept & Mopped
All Trash Pulled and to dumpster (Cans with New liners)
Dining room Vacuumed
Bank Out your Drawer

periods when guests are taken care of .. remember the guest comes first.

Complete

Recheck pre-close/close & ask manager to check and rate close before leaving

2 HOURS PRIOR TO CLOSING

Sandwich wrap/baskets stocked
Trash receptacles emptied and clean
Stockrooms, walk-in cooler/freezer swept & organized
Condiment bottles clean and filled
Dishes washed
Pull Bread for Next Day
1 HOUR PRIOR TO CLOSING
Clean interior of Salad Unit
Clean out interior of Sandwich Unit
Rotate to new inserts in Sandwich/Salad Units
Prep Table & Prep Sink Cleaned
Dishes at the sink washed
POST CLOSE
All Meats wrapped, Trays Traded for clean
Cheese & condiments properly wrapped and put away
Sliced tomatoes discarded (counted as waste)
Dishes finished (Washed/Rinsed/Sanitized)
Buns covered for next day, Bread Rack Cleaned
Sandwich Unit Shelf Cleaned (over & under)
Slicer Broken Down, Cleaned, Sanitized & reassembled
Boards and condiment well clean
Walls and Floors behind Equipment Cleaned
Stations properly reassembled
All Stainless Polished, Walls, Machines, Oven
Sinks clean (including ALL hand sink)
Mop sink area clean and cleaning tools organized/Hung
Trash Pulled and taken to Dumpster
Dumpster area straightened up & Clean
Kitchen Floor deck brushed & Mopped

Additional Items:

Recheck pre-close/close & ask manager to check and rate close before leaving

periods when guests are taken care of .. remember the guest comes first.

Complete

2 HOURS PRIOR TO CLOSING

Sandwich wrap/baskets stocked
Dishes washed

Complete

1 HOUR PRIOR TO CLOSING

Topping Station Pans Rotated for Clean
Fryers clean (top, inside doors, outside of hoods)
Dishes washed
All Plates Restocked
POST CLOSE
Equipment turned off (Oven, Warmers, Heat Lamps Expo))
Panini Grill cooled for 10 min. before cleaning
Cheese & condiments properly wrapped and put away
Stove & Oven Cleaned
Grill Cleaned
Dump & Clean Grease Catch on Grill
Buns covered for next day usage
Specialty freezer clean
Bread Shelf Cleaned & Polished (All Bread Wrapped)
Grill Stand Refrigerator Cleaned (inside & out)
Panini/Saute Unit Rotated/Filled/Cleaned (inside & out)
Food Warmer broken Down/Cleaned
Fry dump station and heat lamp assembly clean
Walls and hood behind equipment cleaned
Glass Sneeze Guard Cleaned (spotless)
Hoods and filters clean
Dishes finished (Washed/Rinsed/Sanitized)
All Stainless Polished
All Utensils & Necessary Equipment restocked out front
Floor scrubbed & mopped

Additional Items:

Recheck pre-close/close & ask manager to check and rate close before leaving
Additional Items:

Team Members Name:

Day

Bank Out your Drawer

Team Members Name:

Day

Team Member Signature of completion:

Team Members Name:

Day

Team Member Signature of completion:

Managers Signature:

Date

Team Member Signature of completion:

Managers Signature:

Managers Signature:
Date

Pull Bread for Next Day

Date

Server / Bar

Dish

Pre-Closing & Closing Checklist

Pre-Closing & Closing Checklist

The following items are listed from pre closing to post closing in the order

The following items are listed from pre closing to post closing in the order

of completion (sequencing) Pre closing activities should only be done during

of completion (sequencing) Pre closing activities should only be done during

periods when guests are taken care of .. remember the guest comes first.

periods when guests are taken care of .. remember the guest comes first.

2 HOURS PRIOR TO CLOSING

Complete

2 HOURS PRIOR TO CLOSING

Complete

Roll Silverware
Bar Rolled Silverware restocked

Dishes washed

Restock Side Stands

Oil Bottles full

1 HOUR PRIOR TO CLOSING

Clean Bar POS System

Organize & Clean all kitchen shelves

Dishes washed

Dishes washed
1 HOUR PRIOR TO CLOSING

All Plates & Glasses Restocked at stations

Clean of Bottle Beer Unit

Clean out interior of Keg Unit

POST CLOSE

Restock all Beverage

Sinks Cleaned
RestockALL Glassware

Dishes finished (Washed/Rinsed/Sanitized)

Bar Bottles wiped down

All Stainless Polished

POST CLOSE

All Utensils & Necessary Equipment restocked out front

Keg Beer Drain Cleaned

Floor scrubbed & mopped

All Wine Vacuum sealed

All Stainless Polished

Recheck pre-close/close & ask manager to check and rate close before leaving

Dishes finished (Washed/Rinsed/Sanitized)

Additional Items:

Recheck pre-close/close & ask manager to check and rate close before leaving
Additional Items:

Bank Out your Drawer

Team Members Name:

Day

Bank Out your Drawer

Team Member Signature of completion:
Team Members Name:

Day
Managers Signature:

Team Member Signature of completion:

Managers Signature:

Date

Date