Opening and closing procedures are essential to running a smooth restaurant operation. According to industry research, it takes 15–20 minutes to fix each wrong order, and 89% of diners will try a competitor after repeated mistakes.
A restaurant manager's daily operations involve reducing errors, maintaining speed of service despite rush hours, and ensuring consistent front-of-house and back-of-house coordination.
It's a high-wire act that demands flawless execution.
At the core of this intricate operation are restaurant managers, who are central to maintaining peak efficiency.
Yet, daily complexities, including potential front-of-house bottlenecks, can easily lead to overlooked details, impacting everything from service quality to the bottom line. In fact, studies suggest that restaurants with structured operational programs can see up to 20% fewer errors in service.
One such structured method is using a restaurant opening and closing checklist to transform daily flow, streamline essential tasks and operations, and empower your team.
In this guide, we’ll cover:
What a restaurant manager’s daily duties include
The complete FOH and BOH checklist for opening, mid-service, and closing
The benefits of using a checklist (backed by data)
A free, downloadable restaurant manager checklist template
The daily grind: Core duties of a restaurant manager
Every restaurant manager knows this. They have a to-do list before the first guest walks in. It’s like setting the stage for the day’s success and tackling potential hurdles head-on.
Each morning should begin with a quick operational review of the previous day and a plan for the one ahead.
Here’s a breakdown of what effective restaurant managers do before service begins:
1. Review performance and targets
Evaluate yesterday’s sales performance, guest feedback, and any operational challenges.
Identify areas for improvement to implement changes immediately.
Ask: What went well? What needs fixing today?
2. Check the reservation system and special requests
Open your restaurant reservation system or book to view today’s bookings.
Note any VIP guests, special requests, dietary preferences, or large group bookings.
Ensure table assignments and staffing align with expected guest flow.
3. Address urgent maintenance or operational issues
Walk the floor and kitchen to check for equipment issues or maintenance needs.
Resolve any issues that could disrupt service or safety.
4. Finalize staff scheduling
Review the staff schedule for the day.
Make last-minute adjustments for any call-outs or absences to maintain proper coverage.
5. Communicate with your team
Share daily specials, menu changes, and out-of-stock items.
Highlight special events or group bookings.
Ensure FOH and BOH teams are aligned for the shift ahead.
Pro Tip: Use a restaurant manager checklist to document and track these steps each day. It helps maintain consistency, improves accountability, and ensures nothing is overlooked during the pre-opening rush.
What are the benefits of a comprehensive restaurant manager's checklist?
Running a restaurant means juggling a lot, from making delicious food to keeping guests happy. Every day, managers have a whirlwind of things to do, especially when opening and closing up shop.
That’s where a restaurant manager’s opening and closing checklist becomes essential, not just as a routine task, but as a system that improves performance across the board.
Here are the key benefits of using a comprehensive restaurant operations checklist:
Increased efficiency and speed: Having a process or system reduces guesswork and delays, ensuring seamless transitions covering both start-of-day and end-of-day procedures, mid-shift checks for restocking, cleanliness, and guest flow.
Enhanced consistency across shifts: A checklist ensures every shift meets high operational and service standards.
Better staff training and accountability: It provides clear expectations, easier delegation, and allows restaurant managers to identify potential gaps in training or operation.
Fewer errors and less waste: A checklist minimizes mistakes in orders, inventory, and cash handling.
Improved Guest Experience: Smooth operations mean happier guests. A solid checklist helps ensure daily operational checks are completed during service, like keeping an eye on table turns, order accuracy, and guest feedback. It also covers essential tasks like inventory management, plus ongoing maintenance and cleanliness. All these things add up to a fantastic experience for your guests.
Restaurant manager opening checklist: FOH & BOH
A smooth opening sets the tone for the entire day, impacting everything from staff morale to guest satisfaction. As a manager, ensuring both front-of-house (FOH) and back-of-house (BOH) operations are in sync before service begins is non-negotiable.
Here’s how to get your restaurant ready for service with a meticulous eye on both FOH and BOH operations.
This section covers the restaurant manager’s FOH and BOH opening checklist, while the next sections cover the mid-service and closing checklists.
FOH opening checks
Dining area and bar
All tables and chairs are clean, set, and aligned.
Floors are clean and free of debris.
Restrooms are clean, stocked, and sanitized.
Bar is stocked, clean, and ready for service.
All lighting is functional and set to appropriate levels.
Service stations
Silverware, napkins, and condiments are fully stocked.
Glassware and plateware are clean and polished.
Coffee machines, ice machines, and beverage dispensers are clean and operational.
Host stand
Ensure your restaurant reservation system is active and updated.
Digital and print menus are clean, current, and sufficient in quantity.
Phone lines are operational.
POS system
Ensure all restaurant point-of-sale (POS) terminals are powered on and functioning correctly.
Daily specials and menu changes are updated.
Cash drawers are stocked with correct change.
Staff briefing for FOH team
Review restaurant guest surveys and share positive and negative reviews from the previous day.
Discuss daily specials, promotions, and out-of-stock items.
Review large parties, VIPs, and special requests.
Assign sections and duties.
Motivate and set service expectations for the shift.
BOH opening checks
Kitchen readiness
All cooking equipment (ovens, grills, fryers) is clean and preheated.
Prep stations are clean and organized.
All necessary mise en place is complete and stocked.
Food temperatures are checked and logged for all cold storage.
Inventory and deliveries
Verify all scheduled deliveries have arrived and are properly stored.
Use inventory management software to quickly check inventory and get notifications when stocks are running low.
Dishwashing area
Make sure the dishwasher is operational and stocked with detergents.
Clean tableware, glassware, and utensils are readily available.
Staff briefing for BOH team
Review daily prep list and production goals.
Discuss expected volume and any special events.
Emphasize food safety and hygiene standards.
Restaurant manager mid-service checklist: What to monitor during service
For during-service operations, this checklist is considered an ongoing process.
1. Guest experience and service flow
Monitor guest satisfaction in real time. Step in to resolve issues immediately.
Walk the floor regularly to assess table interactions and guest body language.
Check reservation flow and waitlist accuracy to minimize delays.
2. Table turnover and seating management
Monitor table turns to ensure timely cleaning and reseating.
Balance walk-ins with reservations to avoid overbooking or long waits.
Ensure efficient seating management by adjusting seating assignments to accommodate VIPs, families, or large groups.
3. Kitchen output and inventory monitoring
Inspect food presentation and portion consistency leaving the kitchen.
Verify ticket times during peak hours and adjust staff support if needed.
Monitor stock levels of high-demand items to prevent 86s (run-outs).
4. Team coordination and shift adjustments
Observe staff performance and offer real-time coaching where needed.
Coordinate shift breaks to maintain floor coverage.
Support BOH-FOH communication to prevent delays or order issues.
Further reading: 11 Ways to Improve Your Restaurant’s Table Turnover Rate
Restaurant manager closing checklist: FOH & BOH
A successful closing is just as crucial as a strong opening. It ensures your restaurant is secure, prepared for the next day, and accounted for financially.
This checklist guides restaurant managers through the essential end-of-day tasks for both the FOH and BOH teams, ensuring a smooth, secure, and efficient shutdown.
Following these steps helps minimize errors, optimize labor costs, and guarantee a fresh start for tomorrow.
FOH closing checks
Guest departure
Ensure all guests have departed and bills are settled.
Process all payments and reconcile cash drawers.
Cleaning and reset
All tables and chairs are cleared, cleaned, and reset for the next day.
Floors are swept/vacuumed and mopped.
Bar area is thoroughly cleaned and restocked.
Restrooms are cleaned and restocked.
POS and other restaurant systems
All POS transactions are closed out.
Daily sales reports are generated and verified.
All FOH equipment is powered down safely.
Security
All windows and doors are secured.
Alarm system is armed.
Staff debrief for FOH team
Review the day's performance (positives and areas for improvement).
Address any unresolved guest issues.
Confirm next day's schedule and duties.
BOH closing checks
Kitchen cleanup
Ensure all cooking surfaces and equipment are thoroughly cleaned and sanitized.
Prep stations are cleaned and organized.
Floors are swept and mopped.
Food storage
All food items are properly labeled, covered, and stored according to safety guidelines.
Walk-in coolers and freezers are organized and clean.
Waste is properly disposed of.
Dishwashing area
All dishes, pots, and pans are washed, sanitized, and stored.
Ensure the dishwasher is cleaned and turned off.
Inventory and ordering
Final inventory counts are taken for key items.
Orders are placed for next day's deliveries as needed.
Appliances and security
All kitchen equipment is powered down safely.
Kitchen doors and windows are secured.
Staff debrief for BOH team
Review kitchen performance and efficiency.
Discuss any food prep or inventory issues.
Confirm next day's prep list and responsibilities.
Empowering restaurant managers for peak performance and profitability
Managing a bustling restaurant demands exceptional precision and speed to ensure every guest leaves delighted and the business remains profitable.
We’ve explored the restaurant manager’s daily grind, which includes countless moving parts and a massive to-do list.
Using a restaurant opening and closing checklist can facilitate these processes and save hours of time, which can be better spent serving guests and increasing satisfaction.
The restaurant manager’s opening and closing checklist shouldn’t be just about ticking boxes. It’s meant to guarantee consistency, reduce errors, and ensure every task, big or small, gets the attention it deserves.
This commitment to streamlined processes directly contributes to your overall business success, offering a significant competitive advantage in a demanding industry.
Ready to transform your operations and empower your team?
Your next step is simple: Get your free, comprehensive restaurant manager opening and closing checklist to elevate your restaurant's performance and profitability.
Nada Sobhi
Operations
