Restaurant Closing Checklist

By Warren Wu | August 20, 2020
Checklists Operations Restaurants
Empty Restaurant

Intro

A restaurant closing checklist helps make sure your restaurant is clean and ready for the next day. Use this checklist to keep your staff accountable and more efficient.

Restaurant Closing Checklist

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Wipe down and sanitize all tables and chairs
Flip chairs on top of tables
Pull floor mats from entryway and from behind the bar for cleaning
Clean any major spills, both on the floor and under grates behind the bar
Sweep
Mop
Replace mats
Fine-tune placement of tables and chairs in the dining room, making sure tables and chairs haven’t been nudged out of place into disarray
Gather dirty rags and launder, where applicable
Clean and wipe down check books, menus, and wine lists…or anything else that’s been handled by the public
Empty and clean coffee machines and holding pots
Clean soda machine and beer taps and lines
Drain ice holding wells
Sweep and mop guest bathroom, check mirror, deep clean toilet, and restock toiletries as needed
Empty any front of house trash cans (including any located in the bathroom) and haul outside to the dumpster
Wipe down the bar, the host or hostess stand, and the screens of any tablets or point of sale devices
Roll silverware
Clean and shine any glass or reflective surfaces
Turn off all front of house lights, including in the bar area
Make sure all wine bottles are corked
Pull pour spouts from liquor bottles, or wrap with plastic
Restock canned drinks, liquir bottles, and bottled mixers
Cut and refill bar garnishes
Restock kicked beer kegs
Burn the ice and make sure it drains out fully
Lock away alcohol and electronics, where applicable
Count out front of house and bar register drawers and store cash or deposits securely
Lock doors/restricted cages and/or cabinets
Put all menus and wine lists back where they belong
Check/refill napkin dispensers
Refill salt and pepper shakers
Mary ketchups/check any table condiments
Make note of anything that the next day’s staff should know for their service
Ensure all refrigerators are set to 40°F
Ensure that no food is left out
Properly store any sharp kitchen tools
Turn off all heaters, ovens, and gas stoves
This checklist is derived from:
Disclaimer

Coast and their collaborators provide this resource as a service to the public. Coast and their collaborators’ are not responsible for, and expressly disclaims all liability for, damages of any kind arising out of use, reference to, or reliance on any information contained within this website.

Please note that this template is provided as an example only. It does not replace your own diligence & research, including workplace, health and safety or other applicable laws. You should seek professional advice to determine if the use of this resource is appropriate or permissible in your workplace or jurisdiction.

Checklists Operations Restaurants

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