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