Restaurant Task Checklist

Prepared by: [Your Name]

I. Opening Tasks

• Unlock doors and turn on lights.

• Check inventory levels

• Stock up on essential ingredients.

• Ensure an adequate supply of cleaning and paper products.

Set up cash registers:

• Verify cash float.

• Ensure the POS system is functioning properly.

• Prepare dining areas for customers:

• Arrange tables and chairs.

• Ensure menus and condiments are neatly placed.

• Check the cleanliness of dining areas.

II. Food Preparation Tasks

• Chop vegetables.

• Marinate meats.

• Monitor cooking times and temperatures.

• Plate dishes according to presentation standards.

• Check fridge and freezer temperatures.

• Rotate stock to ensure freshness.

III. Cleaning Tasks

• Use an approved sanitizing solution.

• Clean high-touch areas such as door handles and light switches.

• Pay special attention to spills or stains.

• Degrease grills and fryers.

• Clean oven and stovetop.

• Check inventory of cleaning chemicals and tools.

IV. Customer Service Tasks

• Smile and welcome guests upon entry.

• Offer assistance with seating arrangements.

• Explain specials or menu items as needed.

• Deliver orders promptly and accurately.

• Listen attentively to customer feedback.

• Resolve issues in a timely and professional manner.

V. Closing Tasks

• Follow the closing cleaning checklist.

• Dispose of any leftover food properly.

• Reconcile cash and credit card transactions.

• Complete end-of-day cash handling procedures.

• Check all doors and windows are locked securely.

• Activate the security system if applicable.

VI. Administrative Tasks

• Confirm upcoming shifts and make any necessary adjustments.

• Place orders for the next day's delivery.

• Analyze performance metrics and identify areas for improvement.

• Conduct staff meetings to discuss any concerns or updates.

VII. Miscellaneous Tasks

• Prepare promotional materials or signage.

• Coordinate with the marketing team for advertising.

• Schedule training sessions for new hires or ongoing staff development.

• Schedule routine maintenance for kitchen equipment.

VIII. Follow-up Tasks (For Next Shift)

• Create an order list for restocking supplies.

• Add any new tasks or remove obsolete ones.

• Leave notes or messages for the next shift regarding any unresolved matters.

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